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Manjula's Kitchen by Manjula Jain - 1w ago
Palak Spinach Puri Whole Wheat Fried Bread Recipe by Manjula - YouTube

Palak Puri, Spinach Puri

Palak (Spinach) Puri is a whole wheat fried bread made with many different flavors. Adding the spinach with a few spices makes the Puri very yummy and healthy. These puris can be served with any meal and add a nice green color to any menu. You can also serve them with afternoon tea or even pack them up for a lunch box meal.

  • 1 cup whole wheat flour
  • 1/4 cup besan (gram flour)
  • 2 cup spinach leaves (remove all the stems)
  • 1 green chili
  • 1/2 inch ginger
  • 1/2 tsp salt
  • 1/2 tsp cumin seeds
  • 1/8 tsp asafetida (hing)
  • 1 Tbsp oil
Also need oil to fry
  1. Blend the spinach, ginger and green chili with about 1/4 cup of water, use more if needed.

  2. In a bowl mix with whole wheat flour all the ingredient except spinach besan, cumin seeds, asafetida, salt, and oil, mix it well.
  3. Add the spinach paste to the flour mix and form into a firm and pliable dough add water as needed. Grease your palm and knead the dough. Cover the dough and let it sit for 10 minutes or more.
  4. Divide the dough into 12 equal parts and roll them into smooth balls. Lightly oil the surface you want to roll the puries. Roll them into about six-inch circle.
  5. Heat at least one inch of oil in a frying pan over medium high heat. To check if oil is ready drop a small piece of dough into the oil this should come up without changing the color.
  6. Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puries should be light golden color both sides.
  7. Take the puris out and place them on paper towels to absorb the excess oil. Repeat the process for remaining puries.

Try this menu for next get together with using Palak Puri, Cabbage Kofta, Aloo Gobhi, Boondi Ka Raita, Jeera Rice.

The post Palak (Spinach) Puri appeared first on Manjula's Kitchen.

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Manjula's Kitchen by Manjula Jain - 3w ago
Paneer Malai Ladoo (homemade sweet dessert) Recipe by Manjula - YouTube

Paneer Malai Ladoo

Paneer Malai Ladoo is a rich and delicious homemade sweet dessert. Paneer Ladoos have a creamy texture and they taste amazing! This dessert is perfect for people with a sophisticated palette and is super easy to prepare. 

  • 1 cup home made paneer
  • 1 cup whole milk
  • 1 cup milk powder
  • 1 Tbsp clarified butter (ghee)
  • 1/2 cup sugar
  • 1/4 tsp cardamom powder
  • 2 Tbsp sliced pistachios for garnishing
  1. I used 4 cups of whole milk to make 1 cup of paneer. I have done the recipe earlier how to make Paneer.

  2. Use heavy bottom flat frying pan, add paneer, milk and milk powder, mix it well.
  3. Cook the paneer mixture over low heat stirring continually, because of the milk powder mix can burn easily. Also keep scrapping the sides. Mix will come together and will be the texture of soft dough, this should take about 10-12 minutes.
  4. Add clarified butter mix it well and cook for one minute. Turn off the heat. Transfer the paneer mix on a plate, and let it come to room temperature.
  5. Add sugar and cardamom powder, mix it well and knead, for a minute. this should be like a soft dough. Make them in about one-inch balls. Paneer Ladoos should be soft in texture. Garnish with pistachios.

Paneer Ladoos taste best when they are served chilled.

Notes: if ladoo mix is dry add warm milk before adding the sugar.

The post Paneer Malai Ladoo appeared first on Manjula's Kitchen.

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Crispy Shakarpara (Deep Fried Sugar Crisps) Recipe by Manjula - YouTube

Crispy Shakarpara

A traditional tea-time biscuit-like snack often made during festive occasions, shakarpara is the perfect sweet for any gathering. They are deep-fried sugar crisps with almonds and hint of cardamom, which adds to their unique flavor. This is one of those snacks that you won’t be able to stop munching on. 

  • 1 cup all-purpose flour (maida, plain flour)
  • 2 Tbsp fine sooji (semolina)
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 2 Tbsp oil
  • 1/4 tsp cardamom powder (ilachi)
  • 3 Tbsp sliced almonds
  • 4 Tbsp sugar
  • 1/4 cup water (use as needed)
  1. Mix flour, sooji, sugar, salt, baking soda, cardamom powder, almonds and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Cover the dough and set aside for 15 minutes or more.

  2. Take the dough and make a flat ball shape. Rolling into about 9-inch square, then with fingers try to give a square shape. Fold in fours, roll it again and fold, do this three times. Use dry four as needed to help rolling.
  3. Cut the rolled dough into about inch square. Note: you can cut them in your desire shape.
  4. Heat the oil in a frying pan on low medium heat.
  5. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Don’t over crowed the frying pan, you should be able to turn them easily.
  6. Keep stirring occasionally, fry the shakkar paras until both sides are golden-brown. Frying time should be about 6-8 minutes.

  7. Let the shakkar paras comes to the room temperature,  they should be crisp.

Notes: don’t fry shakerparas on high heat otherwise they will be soft. 

Shakarpara are a perfect gifting idea for the holiday season since they have a long shelf life.

The post Crispy Shakarpara (Almond Biscuit) Recipe appeared first on Manjula's Kitchen.

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Aam Ki Launji Sweet and Sour Mango Chutney Recipe bv Manjula - YouTube

Aam Ki Launji, Sweet and Sour Mango Chutney

Aam Ki Launji is packed full of flavors, creating a wonderful combination of sweet, spicy, and sour. This can be used as a side dish or as a condiment. My favorite way to serve Aam Ki Launji is with stuffed parathas. This is a quick and easy recipe that adds a lot to your palette!

  • 2-1/2 cup raw cooking mango (cut into byte size pieces, I used 1 mango)
  • 2 Tbsp oil
  • 3 dry red chilies (cut into pieces)
  • 1/8 tsp asafetida (hing)
  • 1/4 tsp nigella seeds (kalonji)
  • 1/4 tsp fenugreek seeds (methi dana)
  • 1 tsp fennel seed (saunf)
  • 2 tsp coriander powder (dhania)
  • 1/4 tsp turmeric (haldi)
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 3 Tbsp sugar (use as needed)
  • 1/4 cup water
  1. Heat the oil in a heavy bottom pan, over low heat. When oil is just warm add all the ingredients except sugar, red chilies and asafetida, fennel seeds, nigella seeds, fenugreek seeds, coriander powder, red chili, turmeric, sugar and salt sauté for few seconds.

  2. Add the mango cubes, mix well add about 1/4 cup of water mix it well cover the pan. And let it cook on a medium heat for 7-8 minutes, while stirring occasionally.
  3. After mangoes are cooked they are soft and tender add sugar and turn off the heat and cover the pan for few minutes.
  4. Once Aam Ki Launji is cooled, you can refrigerate. For up to a week.

Notes

For this recipe, raw cooking mango works the best. These mangoes are now available year around in most Indian grocery stores. You may find that sometimes the mangoes have already started ripening and the color is not white when you slice inside, but it will still work. You can also use mangoes that are not ripe enough and too sour to eat for this recipe. If you think that the mango still needs some sourness, add in mango powder.

The post Aam Ki Launji, Sweet And Sour Mango Chutney appeared first on Manjula's Kitchen.

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Gobi Pakoras (Crispy Cauliflower Fritters) Recipe by Manjula - YouTube

Gobi Pakoras (Crispy Cauliflower Fritters)

Gobi Pakoras or Crispy Cauliflower fritters are a mouthwatering appetizer. Crispy on the outside and soft on the inside, these pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal.

  • 3 cup cauliflower florets (cut into about 1 inch florets)
  • 1/3 cup besan (gram flour )
  • 3 Tbsp corn starch (arrow root)
  • 2 tsp coriander powder (dhania)
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 tsp red chili powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger paste
  • 1 green chili (finely chopped)
  • 2 Tbsp cilantro (finely chopped, hara dhania)
  1. Boil the cauliflowers, add just enough water to cover the cauliflowers. After water comes to boil, cook for about 5 minutes over medium heat. Turn off the heat and drain the water. Let cauliflowers come to room temperature. Cauliflower should be just little tender, not soft.

  2. In a bowl mix all the ingredients together, besan, corn starch, coriander powder, cumin seeds, red chili powder, salt, baking soda, ginger, green chili and cilantro. Mix it well.
  3. Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower with spices, add water little at a time as needed, I used about ¼ cup of water.
  4. Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.
  5. Drop the cauliflower slowly in the oil making sure don’t overlap them.
  6. Fry the cauliflowers until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
  7. When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.  

Note: We are not making a batter, use just enough water to coat the cauliflower florets evenly with spice mix.

If you fry them on high heat Pakoras will not be crispy and if they are fried on very low heat Pakoras will be greasy.

They especially taste delicious when they are served with Tamarind Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy gobi pakoras.

You will also like to see the recipe for Paneer Pakora and Chai.

Enjoy!

The post Gobi Pakoras (Crispy Cauliflower Fritters) appeared first on Manjula's Kitchen.

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Manjula's Kitchen by Manjula Jain - 2M ago
Kheera Raita (Cucumber Raita Yogurt Dip) Recipe by Manjula - YouTube

Cucumber (kheera) Raita

Cucumber Raita is a delightful refreshing side dish and compliment to any meal. Raita is made so many ways, but the main ingredient is always the yogurt. Cucumber raita is one of my favorites especially during the summer. This is a quick and easy recipe. I also like to serve cucumber raita as a spread or dipping sauce. 

  • 1 cup yogurt (curd, dahi)
  • 1 cup cucumber (shredded)
  • 1/2 tsp salt
  • 1/2 tsp black salt
  • 1/2 tsp cumin seeds (roasted)
  • 1/8 tsp black pepper
  • 1/2 tsp green chili (finely chopped)
  • 1 Tbsp mint leaves (finely chopped)
  • 1/8 tsp red chili pepper (for garnishing)
  1. In a bowel beat the yogurt until it is smooth and creamy.

  2. Peel and shred the cucumber.
  3. Mix shredded cucumber, salt, black salt, cumin powder, green chili, mint leaves to yogurt and mix it well.
  4. Garnish with chili powder and few mint leaves. Serve chill.

Notes

Use the measurements for your guide line, especially in this recipe you can adjust all the ingredients to your taste easily.

 

The post Cucumber (Kheera) Raita appeared first on Manjula's Kitchen.

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