Cook with Manali

Cook With Manali is a blog dedicated to vegetarian cuisine. Having followed a vegetarian diet for nearly 15 years, and with my husband being a lifelong vegetarian, I aim to demonstrate that vegetarian meals can be both tasty and exciting. Growing up in India, I was surrounded by a wide variety of vegetarian and vegan dishes, and I love sharing these recipes along with many more on this blog.

English

Blog

Outlet metrics

Domain Authority

Ranking

Global

#90105

United States

#34585

Food and Drink/Cooking and Recipes

#380

Traffic sources

Monthly visitors

Articles

Thandai Peda (with Gulkand filling)!

1 month ago | cookwithmanali.com | Manali Singh

Make sure you have your homemade thandai powder ready before you start making these pedas. Add 250 grams mawa to a pan on medium heat. Roast it for 2 to 3 minutes, stirring continuously. It will liquify, we are not looking for any color changes here. Then add 2 tablespoons of thandai powder, 100 grams of sugar and mix. Also add 2 tablespoons of whole milk (or any milk of choice). Stir everything, the mixture will become liquidiy. Turn the heat to low. Stir continuously and cook the mixture on low heat.
Simple Masoor Dal Recipe (Red Lentil Dal)

2 months ago | cookwithmanali.com | Manali Singh

To the steel pot of your Instant Pot, add 1 cup of dry dhuli masoor dal/red lentils (approx. 185 grams). To that now add 1/2 inch ginger (grated), 1 medium tomato (chopped), 1/2 teaspoon turmeric, 1/2 teaspoon salt and 3 cups of water. Close the lid and press the pressure cook button. Make sure the valve is in the sealing position. Cook on high pressure for 5 minutes. Let the pressure release naturally. The dal will be completely soft once done.
Chickpea Avocado Bhel Cups

Oct 24, 2024 | cookwithmanali.com | Manali Singh

This post may contain affiliate links. Please read our disclosure policy. These bite-sized chickpea avocado bhel cups make an easy, vegetarian appetizer for the holidays. Filled with spiced chickpeas, crunchy papdi, avocado, onions, tomatoes and chutney, these are served in flaky phyllo shells making them the perfect finger food. Finger foods are my favorite part about a holiday dinner. They are easy to eat, easy to serve and just so fun to put together.
Kesar Pista Tiramisu

Oct 23, 2024 | cookwithmanali.com | Manali Singh

This post may contain affiliate links. Please read our disclosure policy. For an easy yet impressive dessert this festive season, try Kesar Pista Tiramisu. Served in individual cups (which makes it perfect for gatherings and potlucks) this tiramisu features layers of saffron-milk soaked ladyfingers, topped with saffron-infused mascarpone cheese, and drizzled with pistachio butter and crushed pistachios. Kesar (saffron) and pista (pistachios) is such a classic combination.
Kataifi Pistachio Burfi Truffles

Oct 22, 2024 | cookwithmanali.com | Manali Singh

Chop the kataifi pastry into fine strands using a knife. Heat a tablespoon of butter in a pan and once it melts. add the shredded pastry to it and toast until it becomes golden brown in color. Stir continuously while roasting to make sure it roasts evenly. Remove it from the pan and transfer to a bowl. To the same pan, now add crumbled mawa. Stir with a spatula and roast until mawa turns golden brown in color. Remove the pan from heat.
Paneer Shawarma Dip

Oct 21, 2024 | cookwithmanali.com | Manali Singh

This post may contain affiliate links. Please read our disclosure policy. Impress you guests with this easy to make and serve Paneer Shawarma Dip! Chunks of spiced, marinated paneer are served with a flavorful trio- spicy hummus, onion-tomato salad and drizzle of tahini sauce with fresh pomegranate arils. Served with naan or pita bread, this super flavorful vegetarian appetizer is perfect to serve at holiday gatherings and get-togethers.
Crispy Potatoes with Curry Leaves Dip (Holiday Party Appetizer)

Oct 16, 2024 | cookwithmanali.com | Manali Singh

Fill a medium size pot with water and let then let the water come to a boil. Once it boils, add baking soda to it followed by cubed potatoes. Let the water come to a boil again after adding the potatoes and boil exactly for 1 minute. The remove the pot from heat and drain the potatoes using a colander. This extra-step of boiling the potatoes in alkaline water results in extra crispy potatoes. Transfer the potatoes to a kitchen towel and let them dry completely.
Paan Snowball Cookies

Oct 14, 2024 | cookwithmanali.com | Manali Singh

Add butter (make sure it's at room temperature) and 1/2 cup of powdered sugar to your stand mixer (or use your hand mixer). Beat using the paddle attachment on medium speed for 2 to 3 minutes or until the butter and sugar is well combined and creamy. If you have paan extract, you can add a drop of it at this point but this is optional. Then add the finely chopped paan leaves along with the gulkand and mukhwas. Beat until well combined. You can use any mukhwas that you like.
Jamun Basil Fizz Mocktail

Oct 8, 2024 | cookwithmanali.com | Manali Singh

Thaw the frozen jamun pulp according to instructions on the package. I used only 1/2 of the 1 kg jamun pulp package that I got from the Indian store and refroze the rest. Start working on your basil simple syrup while the pulp is being thawed. Add water and sugar to a pan and stir. Then add the basil leaves and stir until the sugar dissolves. After the sugar dissolves, cook 1 more minute and then remove the pan from heat. Cover the pan let it sit for 30 minutes for the basil flavor to steep in.
Rose Malai Ladoo

Sep 3, 2024 | cookwithmanali.com | Manali Singh

Heat whole milk in a heavy bottom pan on medium-high heat until it comes to a boil. Once it comes to a boil, turn off the heat and add 1/2 cup water to let it cool down a bit. Then after a minute, start adding vinegar slowly until the milk curdles. Drain the curdled milk using a muslin cloth over a strainer. Wash the fresh chena with water to remove the vinegar taste and smell. Then tie the ends of the muslin cloth and squeeze as much water as you can from the chena.