Spanish Paella

You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood. If you love cooking International food, you will fall in love with this comforting dish! 

If you love Spanish food, don’t miss my other popular recipes like Torijas and Tortilla de Patatas.

My goal with this paella recipe was to use the tutelage I received while living in Madrid to create a traditional Spanish paella that anyone can make (and without special equipment, like a paella pan). After lots of trial and error, I am so excited to share everything I know and have learned about making Paella, as authentically and practically for the home cook, as possible.

What I LOVE about this recipe:

  1. I learned to make it in Spain, from the woman I lived with for several months while attending school in Madrid. She was an incredible cook and I wrote down her basic instructions for paella, in my notebook. I have since tested the recipe many times on my own to perfect the exact ingredient amounts and method for making it in my U.S. kitchen.
  2. No paella pan needed:  You can use a regular large skillet for this recipe.  See tips below.
  3. One-pot meal: All in one pan meals mean quicker cooking and clean-up!
  4. Adaptable: There are many ways of adapting this traditional paella recipe. Read on.

A Madrileña holding a pan of paella, next to a notebook with the a paella recipe written in Spanish.

What is Paella?

Paella (pai·ei·uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Although paella originates from Valencia, it’s recognized as the national food of Spain and there are several different varieties. The most common types of paella are chicken paella, seafood paella, or mixed paella (a combination of seafood, meats, and vegetables).

Ingredients:

The main ingredients in every paella dish are rice, saffron, chicken, and vegetables.  From there, ingredients vary depending on the type of paella or region where it’s made.  The ingredients in this easy paella recipe include:

  • Produce: onion, bell pepper, garlic, tomatoes, parsley, frozen peas.
  • Spices: bay leaf, paprika, saffron, salt and pepper.
  • Saffron: this may be the most important ingredient, so it’s best to buy high quality. If your grocery store doesn’t carry it, try an International food market, or Amazon. If necessary, substitute 1 teaspoon saffron powder.
  • Seafood: jumbo shrimp, mussels, calamari.
  • Chicken thighs: I prefer thighs to breasts in the recipe since they don’t dry out as easily during longer cook times.
  • Olive Oil: Spanish olive oil , or any good quality olive oil.
  • White wine.
  • Spanish Rice: See my notes below about the rice, and possible substitutions.
  • Chicken Broth: Authentic paella would include making your own fish stock from the discarded shells of seafood. I usually substitute chicken broth, for convenience.

How to Make Spanish Paella:

1. Sauté:  Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.

2. Add white wine.  Cook for 10 minutes.

3. Add chicken & rice.  Add chopped parsley and cook for 1 minute.

4. Add broth.  Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.

A skillet with sautéing vegetables, chicken and rice, then broth added to make paella.

5. Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still uncooked, add ¼ cup more water or broth and continue cooking).

Paella rice cooking in a pan, then mussels, shrimp and calamari added.

6. Cover and let rest.  Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

7. Serve. Garnish with fresh parsley and lemon slices. Serve.

Close up of cooked chicken and seafood paella in pan, ready to eat.

Rice for Paella:

Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. It’s a short grain rice that absorbs more water than regular rice, without turning mushy. You can buy Spanish rice on Amazon, World Market or an international food market.

  • Substitution for Spanish rice: If necessary you can substitute medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores. Reduce the chicken stock in the recipe to a total of 3 3/4 cups. (I don’t recommend using Arborio rice or long-grain rice for Paella).
  • Don’t wash the rice before cooking because we want to keep the outer layer of starch.
  • Don’t stir the rice while cooking! Traditional paella cooks a crusty, flavorful rice layer at the bottom of the pan called the socarrat. The socarrat is a key component of authentic paella. Also, stirring the rice will make it mushy.

Seafood for Paella (What to know):

If you don’t like seafood, leave it out and substitute more chicken and vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.

When buying fresh seafood make sure to smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).

Seafood for paella, including shrimp, mussels and squid, on a plate.

Do I need a paella pan?

No, you can us a regular large skillet to make Paella (I use a 12×2 inch skillet and this recipe fills it to the brim). Traditional paella is cooked in a large paella pan because it allow the rice to be spread out into a thin layer and cook more evenly.

Adaptations:

  • Use different rice: if needed, you can substitute a medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores. Reduce the chicken stock in the recipe to a total of 3 3/4 cups. (Long grain rice or arborio rice are not good substitutes for paella.)
  • Substitute pork: Substitute boneless pork loin, cut into 1/2 inch cubes. Brown the pork pieces in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add the pork back to the pan in step 3 before boiling.
  • Substitute Turkey or rabbit: Brown the meat in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add the meat back to the pan in step 3 of the recipe, before boiling.
  • Substitute chorizo:  Add 1 chorizo sausage cut into 1/2 inch discs.  Brown the sausage in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add chorizo back to the pan in step 3 of the recipe, before boiling.
  • Vegetarian Paella: Omit the meat and seafood and add extra vegetables, like artichoke, green beans, mushroom, olives and asparagus.  Add vegetables in step one of the recipe along with the bell peppers.
  • Valenciana Paella: this version of paella is often made with rabbit, chicken, artichokes and green beans.

A serving of paella mixta on a plate, with sliced lemons on the side.

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A large skillet full of chicken and seafood Paella.

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Spanish Paella

You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.
Course Main Course
Cuisine Spanish
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 535kcal
Author Lauren Allen

Ingredients

  • 1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
  • 1 Onion , diced
  • 1 bell pepper , diced (I like to use ½ red and ½ green)
  • 4 cloves Garlic
  • 3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
  • Bay leaf
  • 1 teaspoon paprika , sweet or smoked
  • 1 pinch saffron threads*
  • Salt and pepper
  • ¼ cup white wine
  • 4 boneless , skinless chicken thighs , cut into pieces*
  • ¼ cup flat leaf Parsley chopped, divided
  • 2 cups Spanish Rice*
  • 5 cups Chicken Broth*
  • 1/2 cup frozen peas
  • ½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
  • 1/2 lb Mussels (about 10-12), cleaned properly (beards off)
  • 8 oz calamari rings
  • Lemons , for garnish

Instructions

  • Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  • Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  • Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
  • Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  • Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  • Garnish with fresh parsley and lemon slices. Serve.

Notes

*Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. (If your grocery store doesn’t carry it, try Amazon, World Market, or an International food market). If necessary you can substitute medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores, and reduce the broth to 3 3/4 cups. (I don’t recommend using Arborio rice or long-grain rice for Paella).
*Meat: you could also use pork, turkey, rabbit, chorizo or a combination.
*Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.
*Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.
If buying fresh seafood, smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).
*Saffron: this may be the most important ingredient, so it’s best to buy high quality. If your grocery store doesn’t carry it, try an International food market, or Amazon. If necessary, substitute 1 teaspoon saffron powder.

Adaptations:

  • Use different rice: if needed, you can substitute a medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores. Reduce the chicken stock in the recipe to a total of 3 3/4 cups.
  • Substitute pork: Substitute boneless pork loin, cut into 1/2 inch cubes. Brown the pork pieces in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add the pork back to the pan in step 3 before boiling.
  • Substitute Turkey or rabbit: Brown the meat in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add the meat back to the pan in step 3 of the recipe, before boiling.
  • Substitute chorizo:  Add 1 chorizo sausage cut into 1/2 inch discs.  Brown the sausage in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add chorizo back to the pan in step 3 of the recipe, before boiling.
  • Vegetarian Paella: Omit the meat and seafood and add extra vegetables, like artichoke, green beans, mushroom, olives and asparagus.  Add vegetables in step one of the recipe along with the bell peppers.
  • Valenciana Paella: this version of paella is often made with rabbit, chicken, artichokes and green beans.

Nutrition

Calories: 535kcal | Carbohydrates: 59g | Protein: 37g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 260mg | Sodium: 1159mg | Potassium: 805mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1408IU | Vitamin C: 58mg | Calcium: 125mg | Iron: 4mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Spanish Paella appeared first on Tastes Better From Scratch.

Salisbury Steak with Mushroom Gravy

My boyfriend saw what I was cooking and said, “What is this, the “Hungry Man” edition of Budget Bytes? 😆 What can I say, this pandemic has me craving comfort food! And for some reason, Salisbury Steak has been on my mind for weeks. So I set to work putting together a super simple version of Salisbury Steak, smothered with a mushroom and onion gravy, perfect for serving over a hot bed of fluffy mashed potatoes. Add a little something green (peas, in this case), and you have a classic “meat and potatoes” comfort meal. 

It’s funny because the very first time I ever had Salisbury Steak was in a frozen TV dinner in the 1980’s. So, this kind of is a Hungry Man edition of Budget Bytes. 😛

Easy Salisbury Steak with Mushroom and Onion Gravy

What is Salisbury Steak?

If you weren’t as lucky as I was to experience Salisbury Steak for the first time as a frozen TV dinner in the 80’s (read: sarcasm), then let me tell you a little about this classic comfort food. It’s a bit like a mini-meatloaf or big, flat meatball. It’s a mixture of ground beef and seasonings, plus a little breadcrumbs and egg to keep it all moist and tender. It’s usually cooked in a skillet and smothered with gravy. The dish gets its name from Dr. Salisbury, who recommended a version of this dish in the late 19th century as a part of his meat-centric diet (read more on Wikipedia). 

What to Serve with Salisbury Steak

The mushroom and onion gravy made with this Salisbury Steak is so delicious that you definitely want some sort of starch to soak it up. I served mine with fluffy mashed potatoes, but you could also spoon it over hot rice. Or, just serve with some crusty bread so sop up the gravy from your plate.

I really suggest having a vegetable or two on the side as well. Definitely something green, like the peas shown in my photos, or roasted broccoli. As a second vegetable, I’d probably go with something orange, like roasted carrots. Roasted Asparagus and Tomatoes would also make a great, colorful side to Salisbury Steak. With my leftovers, I added a scoop of sauerkraut on top and that was an AMAZING combination.

How are the Leftovers?

AWESOME. We reheated leftovers of this dish in the microwave and happily gobbled them up. Your leftovers should keep for about 4 days in the refrigerator. And while I haven’t tested freezing this one, this is definitely a dish that I would normally have frozen, if we hadn’t eaten it so fast. The gravy may separate a little upon thawing and reheating, as many flour thickened sauces do, but that doesn’t mean it’s bad and won’t be noticed if it’s mixed right into your mashed potatoes.

Gravy being spooned over a Salisbury Steak in the skillet

What Percent Fat Beef Should I Use?

You can use any type of ground beef for this recipe. If you use a higher fat ground beef, like 15% fat, the extra fat will be absorbed by the breadcrumbs and make the Salisbury Steak extra tender. If you use a more lean ground beef, like 93% fat, your Salisbury Steak will be a little more firm, but will be kept moist by the egg and breadcrumbs.

What Kind of Mushrooms Should I Use?

I used Baby Bella mushrooms because they give the gravy a wonderful color and they’re quite affordable at Aldi. If you have a limited selection or Baby Bella mushrooms are too expensive in your area, regular button mushrooms can be used instead. Your gravy may be slightly lighter in color when using white button mushrooms.

Salisbury Steak in rectangular meal prep containers with mashed potatoes and peas

 
A plate full of Salisbury Steak with Mushroom Gravy, mashed potatoes, and green peas.

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Salisbury Steak with Mushroom Gravy

Homemade Salisbury Steak with a rich mushroom gravy is a quick, simple, and hearty weeknight dinner that will fill even the biggest of appetites!
Total Cost $8.34 recipe / $2.09 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 446.88kcal
Author Beth – Budget Bytes

Equipment

  • White Cutting Boards
  • Liquid Measuring Cup
  • Deep Stainless Steel Skillet

Ingredients

  • 1 yellow onion, divided $0.32
  • 1 lb. ground beef $5.15
  • 1/2 cup breadcrumbs $0.13
  • 1 large egg $0.23
  • 2 Tbsp Worcestershire sauce, divided $0.05
  • 1 tsp Italian seasoning $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 1 Tbsp cooking oil $0.04
  • 8 oz. mushrooms $1.69
  • 2 Tbsp butter $0.26
  • 2 Tbsp all-purpose flour $0.02
  • 1.5 cups beef broth* $0.20
  • salt and pepper to taste $0.05

Instructions

  • Finely mince about ½ cup of the onion and slice the remainder of the onion. The minced onion will go in the ground beef mixture, the rest will be used for the gravy.
  • Add the ground beef, minced onion, breadcrumbs, egg, 1 Tbsp of the Worcestershire sauce (the remainder will go in the gravy), Italian seasoning, salt, and pepper to a large bowl. Use your hands to mix the ingredients together until they are evenly combined. Divide the mixture into four equal parts, and shape each into a flattened oval.
  • Add the cooking oil to a large skillet and heat over medium. Once the skillet is hot, add the shaped beef patties and cook for about 5 minutes on each side, or until they are well browned on each side. Transfer the cooked patties to a clean plate.
  • While the beef patties are cooking, slice the mushrooms. After removing the beef from the skillet, add the sliced mushrooms and the remaining sliced onion along with a pinch of salt and pepper. Continue to cook the mushrooms and onions over medium until they are soft. Allow the moisture released from the onions and mushrooms to help you dissolve any browned bits off the bottom of the skillet as you stir.
  • Once the mushrooms and onions have softened and most of the moisture has evaporated off the bottom of the skillet, add the butter and flour. Continue to stir and cook for about two minutes. The flour and butter will form a paste and begin to coat the bottom of the skillet.
  • Add the beef broth and one tablespoon of Worcestershire sauce to the skillet. Stir to dissolve the flour into the broth, making sure to dissolve any flour that is stuck to the bottom of the skillet. Allow the broth to come up to simmer (still over medium heat), stirring often. Once it reaches a simmer, it will thicken into a gravy.
  • Once the gravy is simmering, add the beef patties back to the skillet with the broth, mushrooms, and onions. Spoon the gravy over top, and continue to simmer the beef in the gravy for an additional five minutes. Taste the gravy and adjust the salt and pepper to your liking.

Notes

*I use Better Than Bouillon to make my broth, which as a full, robust flavor. The flavor of your broth will greatly impact the overall flavor of your gravy, so make sure to use one that has great flavor.

Nutrition

Serving: 1steak with gravy | Calories: 446.88kcal | Carbohydrates: 20.6g | Protein: 27.35g | Fat: 27.78g | Sodium: 1009.73mg | Fiber: 1.83g

Scroll down to see the step by step photos!

Close up side view of a Salisbury Steak on a plate with peas and mashed potatoes, and a piece of the steak cut off the side.

How to Make Salisbury Steak – Step by Step Photos

Sliced and minced onion on a cutting board

Mince about ½ cup of one yellow onion, and slice the rest of the onion. The minced portion will go IN the Salisbury Steaks, the sliced portion will go into the gravy. If you have a small onion, you’ll probably mince about half and slice half. If you have a larger onion, you’ll mince about ¼ of the onion and slice the remaining ¾ onion.

Salisbury Steak ingredients in a bowl

Add 1 lb. ground beef, the minced onion, one large egg, ½ cup breadcrumbs, 1 Tbsp Worcestershire sauce, 1 tsp Italian seasoning, ½  tsp salt, and ¼ tsp pepper to a bowl.

Shaped Salisbury Steak patties in a bowl

Use your hands to combine the ingredients until they are evenly mixed. Divide the mixture into four equal pieces, then shape them into flattened ovals.

Cooked beef patties in a skillet

Heat 1 Tbsp cooking oil in a large skillet over medium heat. Cook the shaped patties in the hot skillet for about five minutes on each side, or until they are well browned on each side. Remove the cooked patties to a clean plate.

Sliced mushrooms on a cutting board with the sliced onion.

While the beef patties are cooking, slice 8 oz. mushrooms.

Onions and Mushrooms added to the skillet

After removing the cooked beef from the skillet, add the sliced onion and mushrooms. Add a pinch of salt and pepper, then continue to cook the onions and mushrooms over medium heat until they have softened. Allow the moisture released from the onions and mushrooms to help dissolve any browned bits from the bottom of the skillet.

Butter and flour added to the skillet with the mushrooms and onions.

Once the mushrooms and onions have softened and most of the moisture has evaporated from the skillet, add 2 Tbsp butter and 2 Tbsp all-purpose flour. Continue to stir and cook over medium heat for about 2 minutes more. The flour and butter will form a paste and begin to coat the bottom of the skillet.

Beef broth being poured into the skillet

Add 1.5 cups beef broth and another 1 Tbsp Worcestershire sauce to the skillet. Stir and cook over medium heat, dissolving the flour into the broth. When the broth reaches a simmer, it will thicken into a gravy.

Beef patties returned to gravy in the skillet

Return the beef patties to the skillet with the gravy and spoon the gravy over top. 

Simmered Salisbury Steaks in the skillet with mushroom gravy.

Continue to let the patties simmer in the gravy for another five minutes. 

Close up side view of the Salisbury Steak in the skillet with mushroom gravy.

Taste the gravy and adjust the salt and pepper if needed.

A plate full of Salisbury Steak with Mushroom Gravy, mashed potatoes, and green peas.

Serve with mashed potatoes and peas for a classic comfort meal!

The post Salisbury Steak with Mushroom Gravy appeared first on Budget Bytes.

Punjabi Samosa

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Punjabi Samosa

Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!

This recipe will serve 4.

Course Appetizer
Cuisine Indian
Keyword Chaat, Cilantro Chutney, Cocktail Samosa, Cooking Video, delicious, Delicious Aloo Samosa, Gulab Jamuns, Homemade, Jain Food, jalebi, Khana, Kid Friendly, No Garlic, No Onion, Popular Snack, Potato Pastry, Potato Pattie, Punjabi Style, Puri, Satvik, Street Food, Stuffed Puri, Swaminarayan, Tamarind Chutney, Vegan, Veshno Cooking, Yogurt
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

For Crust

  • 1 cup all-purpose flour plain flour, maida
  • 1 Tbsp fine sooji samolina
  • ½ tsp salt
  • 1 ½ Tbsp oil
  • 2 drops of lemon juice
  • ¼ cup water Adjust as needed

For the Filling

  • 3 medium size potatoes boiled, peeled and chopped into small pieces, will make about 2 cups
  • ½ cup green peas I am using frozen peas
  • 1 ½ Tbsp oil
  • 1 tsp cumin seeds jeera
  • 1 Tbsp coriander powder dhania
  • 1 Tbsp green chilies chopped
  • 2 Tbsp cilantro chopped, hara dhania
  • ¼ tsp red chili powder
  • ½ tsp garam masala
  • 1 tsp mango powder amchoor
  • 1 tsp salt

Instructions

Making the Dough

  • Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.

Making the Filling

  • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.
  • Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.
  • Let the filling cool to room temperature.

Making Samosa

  • Take 2 Tbsps of water and keep aside.
  • Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.
  • Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
  • Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
  • Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
  • Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.

Notes

Tips

  • Do not over boil the potatoes.
  • Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water.
  • Drain immediately and keep aside until cool off.
  • If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

You will also enjoy Gulab Jamun, Jalebi, Aloo Tikki, Khasta Kachori

Suggestions

  • Samosa can be prepared ahead of time and can be freeze for a month.
  • Before freezing, fry them enough until samosa changes the color to light gold brown.
  • After samosas are on room temperature bag them in zip lock bags and freeze them.
  • To use frozen samosas, take out as many you need and fry them on medium heat, make sure do not defrost the samosa before frying.

The post Punjabi Samosa appeared first on Manjula’s Kitchen.

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins are bright and cheerful muffins that are loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!

Nothing makes the day brighter and happier than lemon! This tart and citrusy fruit brings a natural freshness to everything! Not to mention muffins are the perfect tasty treat to serve at breakfast time! If you’re looking for more muffin recipes make sure you check out these Rhubarb Muffins, Denver Omelet Breakfast Muffins, or these Apple Crumb Muffins.

Lemon Poppyseed Muffins

These Lemon Poppyseed muffins are the best, happiest way to start the day! Loaded with fresh lemon juice and zest these muffins are so flavorful! Plus they are ultra tender thanks to using some Greek Yogurt. The delightful crunch of the poppyseeds makes these a delightful morning treat. Quick and easy to put together these muffins can be made first thing in the morning, served as a highlight at a brunch, or even made in advance and frozen to serve as needed.

These Lemon Poppyseed Muffins are:

  • Quick and easy to make. Making them perfect for breakfast! 
  • Tender and moist with a bit of crunch thanks to the poppyseeds.
  • Easy to freeze and enjoy when needed. 
  • Sweet and tart thanks to using lemon zest and FRESH lemon juice.

How to make lemon poppyseed muffins:

  1. Mix the lemon zest with the sugar. 
  2. Combine the remaining wet ingredients with the lemon sugar. 
  3. Mix together the dry ingredients in another small bowl. 
  4. Combine. Stir the dry ingredients into the wet ingredients. 
  5. Stir in poppyseeds. 

The process of making poppyseed muffins using a glass bowl.

Storage and Freezing:

Leftovers: store any leftover muffins in a container at room temperature for 3-4 days. 

Freezing: these muffins freeze wonderfully. Once cooled, add the muffins to a freezer safe container or bag. They will keep for 2-3 months. Thaw by removing and putting in the refrigerator or on the counter. You can also put them in the microwave for 15-20 seconds to thaw and warm up. 

Tips for making these the BEST muffins:

  • Lemon Zest: Infuse the sugar with the lemon zest to help spread the lemon flavor throughout the entire batch. 
  • Greek Yogurt: Use greek yogurt for extra moisture. Other options would be to use sour cream or even buttermilk. 
  • Bake at high heat: the first burst of heat is high, at 425℉. This gives a nice rise to the muffins. Then after the first 5 minutes of baking, turn the heat down to 350℉ to continue baking. Don’t open the door during the baking time.

Poppyseed muffin with a bite out of it and on the plate with a lemon slice as a garnish.

More Lemon Recipes to Enjoy:

  • Lemon Cookies
  • Blueberry Lemon Loaf Cake
  • Perfect Lemon Curd

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Lemon Poppyseed Muffins

Lemon Poppyseed Muffins are bright and happy muffins that are loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!
Course Breakfast
Cuisine American
Keyword lemon poppyseed muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 Muffins
Calories 222kcal
Author Serene Herrera

Equipment

  • Muffin Tin

Ingredients

  • ¾ cup sugar
  • zest 2 lemons
  • 8 tbsp unsalted butter melted and cooled
  • 2 large eggs
  • ½ cup greek yogurt
  • 1 tsp vanilla extract
  • ¼ cup milk
  • ¼ cup fresh lemon juice
  • 2 cups all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 2 tbsp poppyseeds

Instructions

  • Preheat oven to 425℉. Line muffin tin with paper liners. Set aside.
  • In a large mixing bowl combine the sugar and lemon zest together to infuse the sugar with the lemon flavor, will be fragrant.
  • In the bowl with the sugar combine the melted butter, eggs, greek yogurt, vanilla, milk, and lemon juice. Stir to combine.
  • In a separate medium size mixing bowl combine the dry ingredients: flour, salt, baking powder, and baking soda. Stir to combine.
  • Add the dry ingredients into the wet and stir just until combined. Then add the poppyseeds and stir to disperse.
  • Scoop about 1/4 cup of batter, or use a large trigger cookie scoop, into the muffin tin. Each muffin cup should be about 3/4 full.
  • Bake at 425℉ for 5 mins, then turn the heat down to 350℉ and continue baking an additional 14-16 minutes. Don’t open the oven door.
  • When baking is finished, muffins will be domed, and a toothpick inserted in the center will come out clean. Remove and allow to cool several minutes before serving.

Nutrition

Calories: 222kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 142mg | Potassium: 153mg | Fiber: 1g | Sugar: 13g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg

Holi, Holi, Holi!

The flowers are blooming, and spring is upon us! That means
that one of my favorite holidays is fast approaching…yes Holi!  I love the spirit of Holi with its fun,
festive and colorful spirit. I especially enjoy playing with my grandchildren
during this time.  It keeps me young even
though time is passing by quickly. Spending time with my grandchildren during
this festive time really brings back a lot of fun memories from my
childhood.  My parents loved celebrating
holidays and making it very special for us. 
It always makes me feel happy thinking of those times. 

Of course, these wonderful holidays allow me to spend more
time in my favorite place at home – the kitchen!  These holidays and celebrations are not
complete without delicious food. As a young child, I can vividly remember the
whole neighborhood filled with delicious aromas in preparation for Holi.  My mother would make a variety of finger
foods because it was easy to share with friends and neighbors.

This year Holi falls on March 9th and 10th.   In India, Holi is a time where people of all
different backgrounds come together and celebrate.  A bonfire is typically prepared the night
before Holi. The next day family, friends, and neighbors play together with
specially prepared colored powders. These powders are called “gulal”
and colored water is playfully splashed on each other as well.   Of course, this is my grandchildrens’
favorite holiday to celebrate!

In preparation for Holi, here are some of my favorite snacks to prepare: 

Gujhias

Crispy Shakarpara

Nariyal Ka Ladoo

Nimki

Nimki (Salted Fried Crackers)

Khasta Kachori

Khasta Kachori

Kesar Peda

Kesar Peda

Here’s to wishing everyone a wonderful Holi this year!

The post Holi, Holi, Holi! appeared first on Manjula’s Kitchen.

Gulab Jamun Cake

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Gulab Jamun Cake

Gulab Jamun is one of the most well-liked and popular desserts in India. Gulab Jamun has a special place in my heart as it was my very first video showcased on my YouTube channel. I never thought I would be able to parlay my passion into doing something like “Manjula’s Kitchen”. Gulab Jamun also happens to be a family favorite so it is always a go-to dessert I prepare. My daughter-in-law, who also loves Gulab Jamun, wanted me to try out a variation of the traditional recipe. She saw a recipe online for a Gulab Jamun cake and asked me to try making my version of this recipe. She suggested that I bake the Gulab Jamun instead of frying them, but to also try and preserve the original taste.

I decided to stick with all the original ingredients for this recipe. However, I did have to experiment with the measurements of the ingredients to maintain the cake texture. Because of the delicious cardamom flavor, another name for this recipe can be “Cardamom Cake”. After experimenting with this recipe for some time, I was finally satisfied with the results. I serve the Gulab Jamun cake, adding a layer of chocolate ganache and sliced nuts. You can really experiment with this recipe and make it into a version you love. The cake tastes best if you let it sit for a few hours after baking as the texture improves the longer it sits. It also has a long shelf life when kept at room temperature for several days. Enjoy this variation on a classic dessert!

This recipe will serve 8.

Course Dessert
Cuisine Indian
Keyword bake gulab jamun, Balushahi, cake, cardamom, cardamom cake, Cooking Video, Delicacy, delicious, Dessert, diwali, Eggless, eggless cake, holi, Home Cooking, Homemade, indian donut, indian sweet, jalebi, Mithai, no frying, popular sweet, Quick And Easy, royal taste of india, saffron, Sweet, valentine
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people

Equipment

  • 9 ½ by 5 ½ loaf pan

Ingredients

  • 2 cup milk powder
  • ½ cup all-purpose flour – plain flour or maida
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cardamom powder
  • 1 Tbsp sugar
  • 8 Tbsp unsalted butter
  • ¾ cup whole milk

syrup

  • 1 ½ cup sugar
  • 1 cup water
  • ¼ tsp cardamom powder
  • ¼ tsp saffron thread
  • 1 tsp lemon juice

For serving

  • 1 Tbsp pistachio sliced
  • ¼ cup chocolate gnash

Also need

  • 9 ½ by 5 ½ loaf pan

Instructions

  • To make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder, all-purpose flour, baking soda, baking powder, sugar and cardamom powder. Mix it well
  • In another bowl take butter, butter should be at room temperature not melted, whip the butter until it is fluffy. About 1 minute.
  • Now add the dry ingredients with butter and mix it well.
  • Slowly add the milk, milk should be at room temperature, mix it for about 2 minutes, batter consistency should be like cake mx.
  • Grease the loaf pan. Pour the Gulab Jamun batter in the pan.
  • Pre heated the oven at 300-degree Fahrenheit. Bake the cake for about 25-30 minutes,
  • Cake should be light brown the Gulab Jamun color, from the top and when you insert the knife in the center of cake should pulls out clean.
  • Keep the cake aside and now make the syrup add all the ingredients for syrup, sugar, water, lemon juice, cardamom, and saffron, in a saucepan. Bring it to a boil over medium-high heat. After syrup comes to boil lower the heat to medium and let it simmer for 2 about minutes.
  • Remove the pot from the heat.
  • Before poring the syrup over the cake, Poke holes in the cake with a fork, several places. Pour the syrup over the cake while it is still warm in the pan. Save about 1/2 cup of syrup. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a plate.
  • You can garnish the Gulab Jamun Cake in a variety of different ways. I am garnishing with chocolate ganache I have done the chocolate Ganache recipe see the recipe for chocolate cake and sliced pistachios. This recipe has wonderful flavor and appeals to all ages.

Notes

It also has a long shelf life and can be kept at room temperature for several days.
Butter and milk should be at room temperature.

Extra syrup you can use if you like to serve the cake as Gulab Jamun with the syrup.

The post Gulab Jamun Cake appeared first on Manjula’s Kitchen.

Sweet and Sour Guava Curry

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Amrood Ki khati Methi Sabji (Sweet and Sour Guava Curry)

Guavas, or “amrood” in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). In case you are not familiar, this is a popular North Indian dish which I believe tastes best with fresh hot puris or parathas.

This was a staple sabji when I was a child growing up in India, provided guavas were in season. My brother especially enjoyed this dish. He simply relished this sabji and could enjoy eating it every day. However, there was catch – he would only eat this dish with puris! Rotis or parathas simply did not do this dish justice! My brother would pretend to read a book while eating so no one would disturb him so he could truly enjoy eating in peace! Whenever I make this recipe, I remember our sweet, innocent childhood memories. Guava Sweet and Sour Curry has the best flavors – spicy, sweet and sour – all in one dish!

This recipe will serve 2.

Course Main Course
Cuisine Indian
Keyword Amrood, cooking shows, Gourmet food, Guava Fruit, Home Cooking, Homemade, Indian food, Jain Food, Kadoo Ki Subji, Khatta Meetha, Main Dish, Mandir Food, No Garlic, No lahsun, No Onion, No Pyaj, North Indian Recipes, Recipe videos, Sattvik Food, Spicy, Swaminarayan, Tropical Fruit, Vegetarian, Veshno Cooking
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

  • 2 cups guavas amrood, cut into bite size pieces
  • 2 Tbsp oil
  • ½ tsp cumin seeds jeera
  • ¼ tsp fenugreek seeds mathi dana
  • tsp asafetida hing
  • 2 tsp coriander powder dhania
  • 1 tsp fennel seed powder saunf
  • ¼ tsp turmeric haldi
  • ½ tsp red chili powder
  • ½ tsp salt
  • 1 Tbsp ginger adrak, thinly sliced
  • ½ tsp mango powder amchor
  • 1 tsp lemon juice
  • 2 Tbsp sugar adjust to the taste
  • 2 Tbsp chopped cilantro hara dhania

Instructions

  • Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  • Add the cumin seeds, asafetida, fenugreek seeds, fennel seeds powder, coriander powder, turmeric, and red chili powder stir for few seconds. Add ginger and guava mix it well add 1 cup of water and cover the pan.
  • Lower the heat and cover the pan cook for about 5-8 minutes until guavas are tender. Add mango powder, lemon juice and sugar stir and add cilantro. Turn off the heat and cover the pan for few minutes.
  • Amrood Ki khati Methi Sabji is ready to serve.

Notes

If Guava seeds are hard then remove them, adjust the sugar to taste depends how sweet are guava.

The post Sweet and Sour Guava Curry appeared first on Manjula’s Kitchen.

Pithla (Besan Curry)

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Pithla (Besan Curry)

Pithla is a variation of Kadhi. Kadhi is made in many ways. In North India, Kadhi is made like a thick soup with pakoras dumplings. Another popular variation is Gujarati Kadhi, which is sweet and sour and made watery with a soup-like consistency. When first time I had gujrati Kadhi, I thought it was yogurt hot and spicy drink, and enjoyed very much, still my perception has not changed. Pithla, however, is thick in consistency. Sometimes I call this is Besan Ki Sabji. This is a quick and easy recipe to make. Pithla is made with few ingredients. It’s also gluten-free and vegan. Traditionally Pithla is served garnished with hot ghee (clarified butter). Pithla is a complete and satisfying meal.

I always thought that Pithla was a dish from the state of Bihar. Whenever we visited our grandparents in Bihar, we would make sure to enjoy this dish. However, I’ve heard from friends that Pithla is also a popular dish from the state of Maharashtra. Regardless of where this dish originates from, it is one of my favorites! My mom was from Bihar and my dad was from North India. We always lived in North India. My mom’s cooking was a mix of traditional Bihari and North Indian food. For me, North Indian cooking tends to be more spicy while Bihari dishes are more simple. My mom tried to adopt elements from both Bihar and North India in her dishes. Her unique blending of the foods from these very different parts of India kept her and my dad both happy. I have fond memories of enjoying Pithla. Even today, when I visit my sisters in India, they will make sure they make the dishes we used to enjoy with our mom. Of course, Pithla was one of many dishes we enjoyed! We would gather around for lunch and reminisce about our old memories while enjoying delicious Pithla served with rice. It truly is comfort food at its best!

This recipe will serve 2.

Course Main Course
Cuisine Indian
Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Sattvik Food, Swaminarayan, Vegan, Veshno Cooking
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • 1 cup besan Bengal gram flour
  • 2 Tbsp oil
  • 1 tsp cumin jeera
  • ½ tsp mustard seeds rai
  • tsp asafetida hing
  • ½ tsp turmeric haldi
  • ½ tsp red chili powder
  • 1 tsp salt
  • 1 ½ tsp mango powder aam choor
  • 2 Tbsp cilantro finely chopped, hara dhania
  • 4 cup water

For Garnishing

  • 2 Tbsp ghee clarified butter, this is optional
  • ¼ tap red chili powder

Instructions

  • In a bowl add the 1-1/2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
  • Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way.
  • Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat.
  • Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes.
  • Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency that’s why sometimes I will call Pithla Besa ki Sabji.
  • Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter.

Notes

Serving suggestions:

Serve Pithla with Rice, Roti, Kurkuri Bhindi.

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Dates and Nuts Bar

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Dates and Nuts Energy Bar, Healthy Bar, All-Natural Nutritional Bar

2020 is the start of a new decade and like most people I’m sure you have thought about eating clean and healthy. My next recipe is for any new year resolutions and is called “Dates and Nuts Bar”. This healthy gluten-free energy bar is also vegan and sugar-free. The bars have a great nutty texture that tastes so delicious. This yummy treat is so satisfying for any sweet cravings!

Because we all live busy lives, these bars make great snacks because they are so easy to take on the go. You can even give them to your kids as an after -school snack.

Because dates are so sweet, they provide the perfect natural alternative to added sugars. They are sure to be a hit with friends who are avoiding sugar but still crave something sweet.

Try these bars as a healthy alternative to cookies and other sweet treats. You will feel amazing.

Course Snack
Keyword All Natural, Almonds, Badam Burfi, Besan ki barfi, Candy, Cocoa Powder, Coconut, coconut Ladoo, Cooking Video, Dates Bar, Delightful, Diabetic, Flax Seed Burfi, Flax Seeds, Gluten Free, Gourmet food, Homemade, Jain Food, Kid Friendly, Lunch Box, Natural Alternative, Nutritional Bar, Nutty, Quick And Easy, Sattvik Food, Snack, Sugar Free, Swaminarayan, Sweet, Vegan, Walnuts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 pieces

Ingredients

  • 1 ½ cup pitted dates cut into small pieces
  • 2 Tbsp cocoa powder
  • cup coconut powder
  • cup flax seed meal
  • tsp sea salt
  • ½ cup roasted Walnuts roughly chopped
  • ½ cup roasted Almond roughly chopped
  • ½ cup roasted Cashews roughly chopped
  • 2 tsp sesame seeds
  • 2 tsp pumpkin seeds

Instructions

  • Soften the chopped dates in microwave for 30 seconds, doing this makes dates soft and easy to work.
  • Blend the dates in the food processor until they become to the paste, this should take about 15 seconds. Add flex seed meal, and cocoa powder and salt to the food processor and blend it until all the ingredients incorporated. This should take about 15 second.
  • Add the roasted and chopped nuts walnuts, almonds, and cashew nuts. Blended it until all the ingredients incorporated, but nuts should be still chunky this should take about 20 seconds of blending.
  • Remove the mix from food processor, and make it into 2 balls, roll it into about 1/4-inch-thick, sprinkle the sesame seeds and pumpkin seeds to the rolled bar and lightly press the seeds, so they stay into the bars. Cut them into your desire shape. I decided to cut them in bars.

Notes

These are some more healthy choice you would like to know Quinoa salad, Stuffed karela, Lentil Vegetable soup, Mango panna cotta

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Crispy Vegetable Pakoras

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Crispy Vegetable Pakoras

Crispy Vegetable Pakoras are probably my all-time favorite and satisfying appetizer. They are perfect for any occasion, not to mention they are a favorite with all –young or old! These bite-sized snacks are fried to crispy golden-brown perfection. I serve pakoras with tamarind or cilantro chutney. When cooked right they are crispy on the outside and soft on the inside. These pakoras also have the added benefits of being vegan and gluten-free.

I have many fond memories of my mother cooking pakoras when I was a child. There was no special occasion that warranted her whipping up a batch of pakoras. Sometimes she would just come up with an excuse – be it the weather (especially if it was cold & rainy!) or if she simply wanted something savory and spicy. Pakoras were also a staple in our household when guests would unexpectedly show up at our house.

Vegetable Pakoras are easy and quick to make, not to mention you can use a variety of vegetables to make them. I can tell you from personal experience that these pakoras are extremely addicting! Try pairing these pakoras with your afternoon tea or as a spicy delicious snack!

This recipe will serve 4.

Course Appetizer, Snack
Cuisine Indian
Keyword Appetizer, Balushahi, Bhartia Khana, Burfi, Cooking Video, Crispy, Crusty, Delightful, Homemade, Indian Vegetarian, Jain Food, Mandir Food, North Indian Recipes, Onion Garlic Free Cooking, Punjabi Cuisine, Snack, Street Food, Veshno Cooking
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 4 okras cut vertically into 4 slices
  • 12 green beans cut into half then cut them vertically
  • ½ red bell pepper sliced into about quarter inch thick
  • cup besan Bengal gram flour
  • 2 Tbsp corn starch arrow root
  • 2 Tbsp rice flour
  • 2 tsp coriander powder dhania
  • ¼ tsp mango powder amchoor
  • ¼ tsp red chili powder
  • tsp baking soda
  • ½ tsp salt

Instructions

  • First prepare the vegetables: okras, wash and pat dry, cut off the tops and bottom. Then cut the okras vertically into four slices. Bell pepper slice into about quarter inch thick, making julienne, and cut the green beans into half then cut them vertically.
  • Next! Prepare pakora mix, mix all the dry ingredients together, besan, corn starch rice flour, and baking soda, mix them well. Rice flour, corn starch and baking soda will add the extra crispness to pakoras.
  • Now add the other spices, coriander powder, mango powder, red chili powder and salt. Mix all the ingredients well.
  • Sprinkle the dry mix over vegetables mix them well add water little at a time as needed to coat the vegetables nicely with besan spice mix, vegetables should be coated well. I added about 1/4th cup of water.
  • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Drop the pakoas slowly one at a time. Put few pakoras at a time don’t overlap the pakoras.
  • Fry the pakoras until they turn golden brown, turning them occasionally. This should take about 6 minutes.
  • Take them out over paper towel to absorb the extra oil.
  • Fry all the pakoras same way.

Notes

Also check out the recipe for Chai Masala Tea. Gulab Jamun, Vegetable Kathi Roll

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