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  • Maneet Chauhan
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Maneet Chauhan

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Maneet Chauhan Recipes

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Showing 1 - 15 of 70
The chickpea crêpe known as besan chilla is the perfect traditional North Indian breakfast. Packed with satisfying vegetables and spices, the dish also works as a side, vegetarian main course or a snack. The best part is that your favorite vegetables or proteins can make an appearance in the crêpe. The chutney is the perfect dipping sauce (although ketchup also works great).

Besan Chilla

Recipe courtesy of Maneet Chauhan
2 Reviews
Pakora are a street-food favorite across India and in many other parts of the world. These crispy fritters make a fabulous snack or appetizer and are fairly quick to pull off at home. Pakora usually feature besan (chickpea flour) and can include a variety of seasonal vegetables; onions are standard, and here I add tender baby spinach. These are a favorite of mine, especially on a rainy day with a hot cuppa chai.

Onion and Spinach Pakora with Cilantro Chutney

Recipe courtesy of Maneet Chauhan
5 Reviews
One of my favorite Indian desserts is rasgulla, paneer (cheese curd) dumplings poached in sugar syrup. These treats are usually snow-white, but here I’m adding some color to them in honor of Holi, the Hindu festival of colors.

Holi Rasgulla

Recipe courtesy of Maneet Chauhan
3 Reviews
Samosas are the quintessential savory Indian turnover and one of the best-recognized Indian appetizers around the world. The most traditional filling is spiced potatoes, but a variety of fillings can be used for them. One of my favorite memories of childhood is going to a local samosa maker and seeing him fry at least 100 samosas at a time in a huge wok. My dad bought piping hot samosas with tamarind chutney on the side and we enjoyed them with a hot cuppa chai.

Samosas

Recipe courtesy of Maneet Chauhan
3 Reviews
There's almost always an aloo (potato) chaat vendor at the Old Junction train station near Chandni Chowk. I usually hear the sizzle of frying potatoes and catch their earthy aroma before I spot him. This chaat recipe is found throughout most of northern India and also makes an appearance in some eastern and western regions, where the ingredients vary based upon what vegetables are in season; that said, tomatoes, red onions, radishes, and cucumbers are all frequent dance partners. I recommend peeling the potatoes once they're cool enough to handle but still warm enough so the skins will slip off easily, and then frying them up just after peeling to avoid gumminess. I like to use Kashmiri red chile powder in this recipe, but any fiery red chile powder will do. This chaat doesn't keep well and should be eaten before the sev (fried chickpea noodles) get a chance to become soggy.

Aloo Chaat with Green Chutney

Recipe courtesy of Maneet Chauhan
1 Reviews
Biryani is a fragrant rice casserole whose roots can be traced back to dishes enjoyed by royalty. Usually made with meat, this is a vegetarian version with jackfruit for heartiness and toothsomeness. Layering flavorful ingredients and rice makes it sophisticated dish that requires a bit of attention. The cornerstone of this dish, however, is how it’s finished: After layering it’s cooked over a low flame in a sealed container, a process known as “dum cooking” (steam cooking) in India. All the flavors come together as the heat permeates the entire dish. My aunt used to make an epic biryani that I looked forward to eating it during the summer holidays.

Jackfruit Biryani

Recipe courtesy of Maneet Chauhan
1 Reviews
This velvety carrot pudding thickened with sweetened condensed milk and paneer, an Indian cow's milk cheese similar to farmer cheese, is subtly spiced with cardamom and garnished with pistachios. It's wintertime comfort food in Punjab where frigid temperatures are no match for this warm dessert that is traditionally made from red Punjabi carrots, which are only available in the winter. In spite of its simplicity, this sweet feels celebratory and is often served at Indian temple festivals and during the winter holiday of Diwali, the festival of lights. Diyas, traditional clay oil lamps, light the homes of millions of Indian families during Diwali, and although it's a Hindu festival, it's enjoyed by people from all denominations.

Gajar ka Halwa (Carrot Pudding with Saffron and Pistachios)

Recipe courtesy of Maneet Chauhan
5 Reviews
Poha, or flattened rice pilaf, is a favorite to-go breakfast all over India, and it's popular homemade and also as a street food staple. The name refers to both the rice itself and the finished golden-hued cooked dish. The addition of peanuts makes this a textural delight, and adding the finishing touches of chutneys, sev (crispy noodles) and pomegranate seeds make it wonderfully flavorful and colorful as well.

Poha

Recipe courtesy of Maneet Chauhan
1 Reviews
This is a spicy snack of crispy-fried lotus root that most often is served lashed with tamarind and green chile chutneys and a cup of kahwa tea. It's a common street food throughout Kashmir, where it's served in a newspaper cone--making it a popular train snack, too, since it's easily portable and the lotus root holds up well on long train trips. Kids love this snack not only because it's crunchy (and a bit greasy!) but also because sliced lotus root has a fun shape resembling a wagon wheel. At my home, nadir monji is a go-to playdate recipe that my daughter, Shagun, always requests on her birthday. I can't wait for the day when we can experience it together the way it should be enjoyed: at the train station in Jammu, where I wash it down with a glass of vibrant Kashmiri apple juice.

Nadir Monji (Spicy, Crispy-Fried Lotus Root) with Tamarind Chutney

Recipe courtesy of Maneet Chauhan
Story goes that my sister tried to feed me paratha when I was a baby—I was hooked, and I strongly believe it was the beginning of my love affair with food. Parathas are stuffed flatbreads that are beloved all over India. Delhi even has an alleyway called the Paranthe Wali Gali (“byway of the paratha” in Hindi). When making parathas, you can use just about any fillings you like to keep yours seasonal. Here I suggest a bright carrot filling and a creamy mashed pea filling.

Parathas 2 Ways

Recipe courtesy of Maneet Chauhan
I recently competed in a Chinese cooking competition that was broadcast internationally live from Times Square in New York City. The sheer ethnic display of this event, the flaming woks, and the gaze of the huge crowd not only inspired me, but drove me to delve further into this compelling cuisine. I and a host of other ''celebrity'' chefs were challenged to make a traditional version of a Chinese staple, Kung Pao Chicken, within a very short time frame—a pressure cooker indeed! As much as I enjoyed the process and ultimately the dish, I craved the addition of a couple of Indian spices. Indo-Chinese is enjoyed by many Indians, and I hope you enjoy one of my favorites in this genre.

Indian-Style Chile Chicken

Recipe courtesy of Maneet Chauhan
2 Reviews
Early on in my relationship with my husband, he lived in Indonesia for business. During our many phone calls (which cost enough to put a down payment on a house), he would describe the incredible nasi goring, or fried rice, a national dish full of bold flavors. A few years ago, I was invited to Southeast Asia to cook in Jakarta. I had heard quite a bit about Jakarta’s foo--the freshness of the produce, the amazing markets, and of course, nasi goring. It was the first thing I tried. The flavor profiles of Indonesian cuisine were truly inspiring and a logical fit with one of my Indian favorites, panch puran. Traditionally, panch puran is a mixture of five spices in equal proportion, including fenugreek, black mustard seeds, cumin seeds, onion seeds, and fennel seeds. However, lovers of this spice blend vary the proportions to suit their personal palates. A delicious union of soulmates, this blend of flavors will create epicurean memories that will keep you coming back.

Panch Puran Nasi Goreng

Recipe courtesy of Maneet Chauhan
It sometimes seems like chapatis make the world go round in India. We love bread and words such as naan, papadam, paratha, and chapati make our mouths water long before these aromatic flatbreads hit the table. Chapati is a flatbread made with whole wheat flour that gives it a slightly chewy-nubby texture and a warm brown color. The best way to eat chapati is either slathered in ghee (see What Is Ghee, below) if they're consumed alone or as a utensil to dip into dishes like Dal Makhani. We eat them for breakfast, lunch, and dinner, and they also frequently accompany chaat since they can stand in for a utensil, making chapatis the ultimate sustainable spoon or fork. Indians use a flat griddle called a tava, which is similar to the comal of Mexico and Central America. Tavas are made of iron, stainless steel, or aluminum. They are relatively inexpensive and available at most kitchen supply stores. If you don't have a tava, a cast-iron pan or stainless-steel pan can be substituted. Be sure to serve chapatis hot off the griddle. No Indian worth their ghee would ever eat a lukewarm chapati.

Chapatis with Ghee

Recipe courtesy of Maneet Chauhan
2 Reviews
Deep fried, crunchy, sugar, cinnamon -- it's hard to go wrong with this absolutely timeless dessert that is sure to put a smile on the face of anyone who takes a bite.

Coconut Kesari Mexican Churros

Recipe courtesy of Maneet Chauhan

Raita

Recipe courtesy of Maneet Chauhan
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