Follow us

Simple & Delicious Indian Recipes

Snacks
Curry
Side
Breads
Desserts
Salad
Dals
Rice
Soup
Drinks
Dip
Pickle
Breakfast

Snacks
Curry
Side
Breads
Desserts
Salad
Dals
Rice
Soup
Drinks
Dip
Pickle
Breakfast

true

Share this Recipe with Your Friends!

Click to share on Twitter (Opens in new window)
Click to share on Pinterest (Opens in new window)
Click to share on Reddit (Opens in new window)
Click to share on Pocket (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to print (Opens in new window)
Click to share on WhatsApp (Opens in new window)

Published September 26, 2014 at 500 × 331 in true. Post a comment or leave a trackback: Trackback URL.

← Previous Next →

Leave a ReplyCancel reply

Instagram

#tomato soup#wintertime#This soup is delicious to have on a cold day! The tomatoes are at their best in late summer or early fall, so try this then and be amazed#soup#mudita’skitchen#recipeon👇🏾

Ingredients

Serves 4-6 people

1 tbsp olive oil
2 tbsp butter
1 medium onion- finely chopped
2 pounds ripe Italian plum tomatoes - roughly chopped
1 garlic clove - roughly chopped
3 cups vegetable stock
½ cup dry white wine
2 tbsp sun-dried tomato paste
2 tbsp shredded fresh basil
⅔ cup heavy cream or whole milk
Salt and freshly ground black pepper
Basil leaves for garnish

Method

Take a large saucepan put it on the burner. Add the oil and butter. When the oil is heated, add the onion and garlic. Stir gently for about 3 minutes; make sure to not make them brown.

Then add the tomato, white wine, and sun-dried tomato paste, salt, and pepper. Now, pour the stock and shredded basil; wait until boiling. Then, half cover the lid and simmer for about 20 minutes. Keep stirring so that it does not turn brown in the bottom.

Take this mixture and put it in the blender or food processor. Put in a clean pan and heat on the gas. Add cream, and keep stirring. Do not boil it. Check the consistency and add more stock if required. Then season with salt and pepper, serve hot in the bowls and garnish with basil. Serve at once.

muditaskitchen

•

#tomato soup#wintertime#This soup is delicious to have on a cold day! The tomatoes are at their best in late summer or early fall, so try this then and be amazed#soup#mudita’skitchen#recipeon👇🏾 Ingredients Serves 4-6 people 1 tbsp olive oil 2 tbsp butter 1 medium onion- finely chopped 2 pounds ripe Italian plum tomatoes - roughly chopped 1 garlic clove - roughly chopped 3 cups vegetable stock ½ cup dry white wine 2 tbsp sun-dried tomato paste 2 tbsp shredded fresh basil ⅔ cup heavy cream or whole milk Salt and freshly ground black pepper Basil leaves for garnish Method Take a large saucepan put it on the burner. Add the oil and butter. When the oil is heated, add the onion and garlic. Stir gently for about 3 minutes; make sure to not make them brown. Then add the tomato, white wine, and sun-dried tomato paste, salt, and pepper. Now, pour the stock and shredded basil; wait until boiling. Then, half cover the lid and simmer for about 20 minutes. Keep stirring so that it does not turn brown in the bottom. Take this mixture and put it in the blender or food processor. Put in a clean pan and heat on the gas. Add cream, and keep stirring. Do not boil it. Check the consistency and add more stock if required. Then season with salt and pepper, serve hot in the bowls and garnish with basil. Serve at once.

12 hours ago

View on Instagram |

1/9

#sarsosaagrecipe #This dish is very popular in Punjab. It’s a gravy-like curry that is made from mustard leaves; basically, it’s palak paneer without the paneer and in place of spinach, mustard leaves are used. I really like the thick texture. Try this out, it tastes amazing#recipeon👇🏾

Serves 6 to 8

Ingredients

2 bunches of mustard leaves
1 bunch of spinach
5-6 green chillies - finely chopped
2 tbsp ginger - finely chopped
2 tbsp dry fenugreek/methi leaves
2 tbsp corn flour
Oil or butter or both (to your taste)
Salt to taste
2 tsp red chilly powder
2 tsp coriander powder

Method

First, wash the mustard and spinach leaves and put them in the cooker along with the green chilly, ginger, and salt. Now, add 2 cups of water in the cooker and wait until you hear 4 to 5 whistles. Then, leave the cooker to cool for about 3 to 5 minutes.

Remove the water from the cooker and set it aside. Take a whisk and make a paste out of what’s left; it shouldn’t be fine, so I would suggest using a food processor if you have one rather than a whisk. Now, add the water back to the paste. Put the pan on the stove at moderate heat. Add the red chilly powder and coriander powder. Stir, then add corn flour. Make a paste out of the flour and water, and then add it to the mixture; otherwise, there will be lumps of flour.

Heat for about 15 to 20 minutes or more if necessary. Finally, add dry fenugreek leaves and butter.

Serve with makki ki roti or naan!

muditaskitchen

•

#sarsosaagrecipe #This dish is very popular in Punjab. It’s a gravy-like curry that is made from mustard leaves; basically, it’s palak paneer without the paneer and in place of spinach, mustard leaves are used. I really like the thick texture. Try this out, it tastes amazing#recipeon👇🏾 Serves 6 to 8 Ingredients 2 bunches of mustard leaves 1 bunch of spinach 5-6 green chillies - finely chopped 2 tbsp ginger - finely chopped 2 tbsp dry fenugreek/methi leaves 2 tbsp corn flour Oil or butter or both (to your taste) Salt to taste 2 tsp red chilly powder 2 tsp coriander powder Method First, wash the mustard and spinach leaves and put them in the cooker along with the green chilly, ginger, and salt. Now, add 2 cups of water in the cooker and wait until you hear 4 to 5 whistles. Then, leave the cooker to cool for about 3 to 5 minutes. Remove the water from the cooker and set it aside. Take a whisk and make a paste out of what’s left; it shouldn’t be fine, so I would suggest using a food processor if you have one rather than a whisk. Now, add the water back to the paste. Put the pan on the stove at moderate heat. Add the red chilly powder and coriander powder. Stir, then add corn flour. Make a paste out of the flour and water, and then add it to the mixture; otherwise, there will be lumps of flour. Heat for about 15 to 20 minutes or more if necessary. Finally, add dry fenugreek leaves and butter. Serve with makki ki roti or naan!

4 days ago

View on Instagram |

2/9

#cranberry briebites#appitizer#dessert #elegant#fancy#mudita’skitchen#This is a very elegant and tasty bite-sized snack that can be made quickly - it’s perfect for serving at parties! It tastes delicious, and is quite unique#recipeon👇🏾

Ingredients
Make 20 to 24
1 8 oz wheel brie cheese
1 8 oz roll croissant dough
½ cup cranberry sauce
¼ cup pecan
Flour for dusting
Oil spray
Rosemary for garnish
Method
Preheat the oven to 375F
First, put flour on the surface and the croissant dough into a big square, make sure to not roll it too thin.
Now, take a muffin tray and spread oil on it. Keep aside.
Cut the dough into square pieces (about 1 inch length) and place each piece into a section of the muffin tray.
Cut the brie into small pieces and put 1 piece into each dough square.
Add a spoonful of cranberry sauce and some pecans to each square.
Garnish with rosemary on every piece and put the muffin tray on the middle rack and bake for about 10 minutes or until golden brown.
Enjoy with tea or as you like.

Note: Add any other toppings or sauce as you like.
Need more recipes? Check my cookbook link!https://www.amazon.com/Muditas-Kitchen-Delectable-Vegetarian-Recipes/dp/1540735222

muditaskitchen

•

#cranberry briebites#appitizer#dessert #elegant#fancy#mudita’skitchen#This is a very elegant and tasty bite-sized snack that can be made quickly - it’s perfect for serving at parties! It tastes delicious, and is quite unique#recipeon👇🏾 Ingredients Make 20 to 24 1 8 oz wheel brie cheese 1 8 oz roll croissant dough ½ cup cranberry sauce ¼ cup pecan Flour for dusting Oil spray Rosemary for garnish Method Preheat the oven to 375F First, put flour on the surface and the croissant dough into a big square, make sure to not roll it too thin. Now, take a muffin tray and spread oil on it. Keep aside. Cut the dough into square pieces (about 1 inch length) and place each piece into a section of the muffin tray. Cut the brie into small pieces and put 1 piece into each dough square. Add a spoonful of cranberry sauce and some pecans to each square. Garnish with rosemary on every piece and put the muffin tray on the middle rack and bake for about 10 minutes or until golden brown. Enjoy with tea or as you like. Note: Add any other toppings or sauce as you like. Need more recipes? Check my cookbook link!https://www.amazon.com/Muditas-Kitchen-Delectable-Vegetarian-Recipes/dp/1540735222

6 days ago

View on Instagram |

3/9

#toordal#dalcawal#tasty-food#this recipe is super easy and but tastes amazing.#mudita’skitchen #recipeonmywebsite.

muditaskitchen

•

#toordal#dalcawal#tasty-food#this recipe is super easy and but tastes amazing.#mudita’skitchen #recipeonmywebsite.

7 days ago

View on Instagram |

4/9

#ginger,garlic#sauté#tasty😋 #easy#incoldseason #indianfood #withparatha😋😋😋😋 #mydita’skitchen#This is very tasty and the side dish is really good on those cold days.

Ingredients
1/2 cup ginger-finely chopped
2 tbsp garlic-finely chopped
2 tsp green chilli-finely chopped
2 tsp salt to taste
1/2 red chilly powder
1/2 dry coriander powder
1/2 tsp turmeric powder-optional
2 tbsp butter or ghee

Method
Take a heavy pan and put it on the stove, then add butter and wait until the butter melts. Keep the gas at low heat and then add ginger, red chilly powder, coriander powder, salt, and green chilly. If you’d like to add turmeric, do it at this time also.

Mix everything and close the lid. Stir often for 3-4 minutes or as you like. Then, add garlic. Mix, and close the lid for 1 minutes.

Ready! Serve with chapati and dal.

muditaskitchen

•

#ginger,garlic#sauté#tasty😋 #easy#incoldseason #indianfood #withparatha😋😋😋😋 #mydita’skitchen#This is very tasty and the side dish is really good on those cold days. Ingredients 1/2 cup ginger-finely chopped 2 tbsp garlic-finely chopped 2 tsp green chilli-finely chopped 2 tsp salt to taste 1/2 red chilly powder 1/2 dry coriander powder 1/2 tsp turmeric powder-optional 2 tbsp butter or ghee Method Take a heavy pan and put it on the stove, then add butter and wait until the butter melts. Keep the gas at low heat and then add ginger, red chilly powder, coriander powder, salt, and green chilly. If you’d like to add turmeric, do it at this time also. Mix everything and close the lid. Stir often for 3-4 minutes or as you like. Then, add garlic. Mix, and close the lid for 1 minutes. Ready! Serve with chapati and dal.

1 week ago

View on Instagram |

5/9

This recipe is great to make if you have leftover dal chawal or #kichri

This is for slightly spicy parathas, but you can change the amounts as you like#kichriparatha#recipe#paratha#indianbread recipe#mudita’skitchen#recipeonbelow👇

Ingredients

1 cup khichdi or daal chawal (rice and toor dal)
2 cups whole wheat flour
2 tsp red chilli powder or to taste
1 tsp salt
1 green chilli - finely chopped
1/2 cup oil

Method

Take everything except for the oil and mix it to make a dough.

Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it. Then, pick up the sides of the piece of dough and pull them together at the top. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches.

Now, take the flat pan and start it at medium heat. A paratha is cooked in a similar way to a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your paratha is ready!

Serve with pickle and tea.

muditaskitchen

•

This recipe is great to make if you have leftover dal chawal or #kichri This is for slightly spicy parathas, but you can change the amounts as you like#kichriparatha#recipe#paratha#indianbread recipe#mudita’skitchen#recipeonbelow👇 Ingredients 1 cup khichdi or daal chawal (rice and toor dal) 2 cups whole wheat flour 2 tsp red chilli powder or to taste 1 tsp salt 1 green chilli - finely chopped 1/2 cup oil Method Take everything except for the oil and mix it to make a dough. Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it. Then, pick up the sides of the piece of dough and pull them together at the top. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches. Now, take the flat pan and start it at medium heat. A paratha is cooked in a similar way to a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your paratha is ready! Serve with pickle and tea.

2 weeks ago

View on Instagram |

6/9

Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch#mudita’skitchen#cheela#easy#breakfast#recipeonbelow👇

Makes 5 to 6 small Cheelas

Ingredients
1.5 cup besan (chickpea flour)
1 cup grated zucchini
2 green chili finely chopped (or to taste)
½ cup onions finely chopped
2 tsp red chili powder (or to taste)
1 tsp turmeric powder
½ tsp ajwain
salt to taste
Cilantro finely chopped (or kasuri methi)
Oil for roasting
Mint or Cilantro chutney or tomato ketchup - for serving

Method
Take a wide bowl, add besan and salt.
Rub ajwain between your palms and add to the besan mixture.
Add red chili and turmeric powder. Mix everything.
Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes.
Add zucchini , onions and green chilies into the besan mixture.
Add cilantro or kasuri methi and mix everything..
Heat a griddle or fry pan on medium heat and spread oil on the surface.
When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size.
Apply oil on top and flip once bottom is roasted.
Roast on both sides till golden brown.
Serve hot or at room temperature with green chutney and/ or tomato ketchup.

muditaskitchen

•

Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch#mudita’skitchen#cheela#easy#breakfast#recipeonbelow👇 Makes 5 to 6 small Cheelas Ingredients 1.5 cup besan (chickpea flour) 1 cup grated zucchini 2 green chili finely chopped (or to taste) ½ cup onions finely chopped 2 tsp red chili powder (or to taste) 1 tsp turmeric powder ½ tsp ajwain salt to taste Cilantro finely chopped (or kasuri methi) Oil for roasting Mint or Cilantro chutney or tomato ketchup - for serving Method Take a wide bowl, add besan and salt. Rub ajwain between your palms and add to the besan mixture. Add red chili and turmeric powder. Mix everything. Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes. Add zucchini , onions and green chilies into the besan mixture. Add cilantro or kasuri methi and mix everything.. Heat a griddle or fry pan on medium heat and spread oil on the surface. When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size. Apply oil on top and flip once bottom is roasted. Roast on both sides till golden brown. Serve hot or at room temperature with green chutney and/ or tomato ketchup.

2 weeks ago

View on Instagram |

7/9

#Pav bhaji is a popular Indian fast food dish that originated in the state of Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India.
Ingredients:
Serves: 4
For bhaji:
2 medium sized onion- finely chopped
2 large sized tomato- cut small pieces
2 medium sized potatoes - Peeled and cut into small size
2 green chillies -finely chopped (or to taste)
2 tsp ginger - grated
1 large sized green bell pepper- cut in small pieces
3 medium sized carrots - finely chopped
1 beet- grated (adds color to the curry) -optional
½ cup peas
1/2 cup cauliflower - cut to small size
½ cup butter (or ¼ cup oil and ¼ cup butter)
2 tbsp pav bhaji masala (or to taste)
1 tsp cumin seed
1 tsp red chilli powder
2 tsp turmeric powder
2 tbsp coriander powder
salt to taste
For pav:
12 burger buns or dinner rolls or more
butter for buns
For garnish:
2 tbsp fresh coriander leaves
1 lemon
Method
Bhaji (Curry)
Take a pressure cooker (or pan) and add potatoes, peas, beets, cauliflower and carrot with 2 cup water salt and turmeric powder.
Cook on medium heat and wait for about 15 minutes, or until vegetables are very well cooked.
Take a potato masher and mash the cooked vegetables, and keep aside.
Now take a large size pan and add the butter and/or oil in the pan. Start at medium heat. When the oil starts smoking, add the cumin seeds and wait until it starts to crackle.
Add the onions and cook for about 2 minutes.
Add green bell peppers and stir
Add cooked vegetable and stir.
Add little salt as per taste (remember we added salt above while cooking vegetables also).
Mix the curry. Add red chilly powder and coriander powder. If required, add more water and mix
Close the lid and let it cook on low heat for about 10 minutes.
Add pav bhaji masala and mix
Check the consistency. The curry should be not too watery and not too dry. If it is too dry, add ½ cup water.
Lastly, take a potato masher or a spoon and gently mash the curry. Close the cover on the pan for about 5 minutes. The bhaji is now ready.
Garnish with coriander leaves and butter.

muditaskitchen

•

#Pav bhaji is a popular Indian fast food dish that originated in the state of Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India. Ingredients: Serves: 4 For bhaji: 2 medium sized onion- finely chopped 2 large sized tomato- cut small pieces 2 medium sized potatoes - Peeled and cut into small size 2 green chillies -finely chopped (or to taste) 2 tsp ginger - grated 1 large sized green bell pepper- cut in small pieces 3 medium sized carrots - finely chopped 1 beet- grated (adds color to the curry) -optional ½ cup peas 1/2 cup cauliflower - cut to small size ½ cup butter (or ¼ cup oil and ¼ cup butter) 2 tbsp pav bhaji masala (or to taste) 1 tsp cumin seed 1 tsp red chilli powder 2 tsp turmeric powder 2 tbsp coriander powder salt to taste For pav: 12 burger buns or dinner rolls or more butter for buns For garnish: 2 tbsp fresh coriander leaves 1 lemon Method Bhaji (Curry) Take a pressure cooker (or pan) and add potatoes, peas, beets, cauliflower and carrot with 2 cup water salt and turmeric powder. Cook on medium heat and wait for about 15 minutes, or until vegetables are very well cooked. Take a potato masher and mash the cooked vegetables, and keep aside. Now take a large size pan and add the butter and/or oil in the pan. Start at medium heat. When the oil starts smoking, add the cumin seeds and wait until it starts to crackle. Add the onions and cook for about 2 minutes. Add green bell peppers and stir Add cooked vegetable and stir. Add little salt as per taste (remember we added salt above while cooking vegetables also). Mix the curry. Add red chilly powder and coriander powder. If required, add more water and mix Close the lid and let it cook on low heat for about 10 minutes. Add pav bhaji masala and mix Check the consistency. The curry should be not too watery and not too dry. If it is too dry, add ½ cup water. Lastly, take a potato masher or a spoon and gently mash the curry. Close the cover on the pan for about 5 minutes. The bhaji is now ready. Garnish with coriander leaves and butter.

2 weeks ago

View on Instagram |

8/9

Happy Diwali 🪔 to all !

muditaskitchen

•

Happy Diwali 🪔 to all !

3 weeks ago

View on Instagram |

9/9

View on Instagram

Categories

Snacks
Curry
Side
Breads
Desserts
Salad
Dals
Rice
Soup
Drinks
Dip
Pickle
Breakfast

Top Posts & Pages

Diabetic Friendly Vegan Breakfast Patties
Soya Aloo Ki Sabji (Potatoes Dill Curry)
Bhatura (indian Naan)
Parsnip Eggplant And cashew Biryani
Vanilla Rose Latte
Green Chilli Pickle (Indian Style) Achaar
Stir-fried Chana Dal with Coconut
Kamal Kakri Achaar (Lotus Root Pickle)
Street Style Chaat With Moong Dal Pakora
Oilless Lemon Pickle from Grandma Recipe

Archives

Archives

Home
My Mudita’s Kitchen Book
About Mudita
Contact
Categories