ROASTED BEET HUMMUS

A vibrantly pink, slightly sweet and deliciously healthy beet hummus, very easily made by placing all ingredients in the bowl of a food processor.

It  keeps for about a week in the fridge, making it the perfect weekday lunch solution or take-along snack.

Hummus is one such dip, that I make very often at home .It is healthy, easy to make and tastes delicious, what else do you need from a dip, right? And with the addition of my favourite ingredient-beetroot it has not just a nicer color, but a better taste too.

INGREDIENTS:

  • 2 cups of chickpeas, boiled
  • 1 beetroot, peeled roasted
  • 4-5 garlic cloves
  • ¼ cup of olive oil, plus extra for topping
  • 1 tsp of sesame seeds
  • 1 Tbsp of curd
  • 1 tsp of cumin powder
  • 2 Tbsp of lemon juice
  • to taste salt
  • coriander leaves(for garnishing)

INSTRUCTIONS:

  1. Oil and roast the beetroot on the stove or in an oven for 10 minutes. Let it cool. Then chop it into smaller pieces.
  2. In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder.
  3. In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.
  4. the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth.
  5. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish with a drizzling of olive oil and fresh coriander leaves on top. Serve with veggies, pita and lavash.

 

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MATAR KA CHILLA WITH PANEER STUFFING

Green Peas Pancake is a quick and easy breakfast for everyone. 

Matar Ke Chille | Green Peas Pancake is a delicious and very healthy dish. This has green peas, some spices, gram flour, little semolina that makes it very healthy. Moreover, this is quick and very simple to prepare.

You can have it in your breakfast or whenever you are hungry and looking for quick recipe. 

INGREDIENTS:

  • Green Peas/ Hare Matar – 1/2 Cup
  • Ginger – 1 inch piece
  • Green Chilli – 1
  • Coriander Leaves – a handful
  • Besan/Gram Flour – 1 Cup
  • Semolina – 2 Teaspoon
  • Chaat Masala – 1/2 Teaspoon
  • Salt – as per taste
  • Red Chilli Flakes – as per taste
  • Oil – as required

INGREDIENTS FOR THE FILLING :

  • 1 cup Paneer (Homemade Cottage Cheese), Grated
  • 1/2 cup Onion , finely chopped
  • 1 Green Chilli , finely chopped
  • 1 teaspoon Chaat Masala Powder , for seasoning
  • Salt, to taste
  • Coriander (Dhania) Leaves, finely chopped

INSTRUCTIONS:

  1. Combine all the ingredients for the paneer filling mixture. Keep aside.
  2. Take a grinder jar, add green peas, ginger, green chilli and coriander leaves. Grind them to make smooth paste.
  3. Now, take a bowl and add gram flour, semolina, chaat masala, salt, red chiili flakes, ground paste.wp-16111593646643392869007916739049.jpg
  4. Add little water to make batter of flowing consistency.
  5. Heat a tawa or pan. Grease it with oil.
  6. Pour the batter to make pancakes.
  7. Cook on a low flame from both the sides. Sprinkle some oil while cooking the pancakes.
  8. Once they are cooked, Remove from the matar cheela from the skillet, place it on a platter with the bottom side facing down.
  9. Fill about scoop of paneer filling along center diameter of cheela and fold it lengthwise tightly.
  10. Delicious ‘Matar Ke Chille | Green Peas Pancake’ is ready to be served. 
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JAGGERY SEASME HEARTS WITH HOMEMADE BUTTER(TIL GUR KI ROTI MAKHAN KE SATH )

Gur ki roti also known as jaggery roti or meethi roti is an easy to prepare tasty roti variety. Basically these are small and slightly thick flatbreads made with jaggery and whole wheat flour.
 
The use of both jaggery and til makes the Til Gur ki Roti an iron-rich treat that helps improve your haemoglobin levels and keeps you active and attentive all the time.

INGREDIENTS:

  • 1 1/2 tbsp sesame seeds (til)
  • 1/2 cup roughly chopped jaggery (gur)
  • 1 1/2 cups whole wheat flour (gehun ka atta)
  • 2 tablespoon desiccated coconut – optional
  • 1 tsp melted ghee
  • a pinch of salt
  • 2 1/2 tsp melted ghee for brushing

INSTRUCTIONS:

  1. Combine the jaggery with 2 tbsp of water in a non-stick pan and cook on a slow flame till the jaggery dissolves. Cool completely.
  2. Combine the wheat flour, melted jaggery, ghee, sesame seeds and salt in a deep bowl and knead into a semi-stiff dough using little water.
  3. Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6″) diameter circle.Make heart shape using cookie cutter .
  4. Heat a non-stick tava (griddle) and cook each roti on a medium flame till it turns golden brown in colour from both the sides.
  5. Brush each roti with ¼ tsp of ghee and serve hot.
  6. Serve gur ki roti plain or with curd or white butter.wp-16107244117234230926159349451136.jpg
     
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CARROT RAITA / GAJAR KA RAITA

For something this simple, Raita can add such a special touch to any Indian meal. This is particularly true when the meal is rich and/or spicy.

I am very fond of Raita recipes. I make sure that at least a bowl of yogurt or raita is served with my lunch meals.

Carrot Raita or Gajar Ka Raita is an Indian accompaniment made using fresh yogurt, grated carrots, and few spices. It comes together in just 10 minutes and can be paired with any Indian meal. Here is how to make it.

INGREDIENTS:

  • 2 cups thick plain Yogurt (make sure its not sour.
  • 1 black and red Carrots (or use 1 cup of regular grated Carrots)
  • 1/2 – 1 tsp roasted Cumin powder
  • Black salt to taste
  • 1-2 green Chillies, sliced thin (optional)
  • chilli powder/ground pepper for garnish (optional)
  • Few sprigs of carrot greens/cilantro as garnish (optional)

INSTRUCTIONS:

  1.  I used one black and one reguler carrot. Scrub and wash them. Peel the skins, Chop the hard ends.Grate them.
  2. Steam them for 2-3 minuteswp-16107651297932670432196884850241.jpg
  3. While that’s steaming, add the rest of the ingredients together.
  4. Whisk them until smooth.wp-16107651300205765165165944046247.jpg
  5. You can add some water/milk to it to reach your desired consistency.
  6. Add in the steamed carrots to the curd mixture. I usually set aside some for garnish before adding the rest of them to the yogurt.
  7. Whisk well until combined. Do a taste test and season accordingly.
  8. Garnish with the remaining carrots and carrot greens/cilantro. A little sprinkle of more roasted cumin powder does not hurt 🙂wp-16110387983837912334261820511643.jpg

NOTES:

  • You can also try other variations such as Corn and Carrot Raita, with Beetroot, Carrot Peanut Raita, Carrot Orange Walnut Raita, Carrot, and Dill Leaves Raita, Carrot Ginger Raita, Cucumber, and Carrot Raita, and many more that you can experiment to make this Raita even more healthy.
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STRAWBERRY SHAHI TUKDA

Shahi tukda is one of the most popular Indian desserts.
It is a rich, royal Mughlai dessert of fried sugar syrup coated bread topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits. My twist to this recipe-addition of strawberries, an innovative twist to the traditional Indian dish.
Thoda khatta, thoda meetha- best combo.

Recipe courtesy: Chef sanjeev kapoor

INGREDIENTS:

  • Strawberries 16-17
  • White Bread Slices cut into roundels 8
  • Oil /ghee to deep fry
  • Sugar 1 cup
  • Saffron (kesar) a pinch
  • Rose essence 1 teaspoon
  • Rabdi as required
  • For garnishing
  • Few pistachios

INSTRUCTIONS:

  1. Heat sufficient oil/ ghee  in a kadai and deep-fry bread roundels till golden and crisp. Drain on absorbent paper.
  2. Cook together sugar and 1½ cups water in a non-stick pan. Add saffron and allow the mixture to come to a boil.
  3. Roughly chop 11-12 strawberries and grind into a purée. Add the purée to the sugar syrup and simmer for 2-3 minutes. Switch off the heat. Add rose essence and mix well.
  4. Add the bread slices to the pan and allow to soak till they become soft.
  5. Finely slice the remaining strawberries.
  6. For each portion place a soaked bread slice on a serving plate. Arrange strawberry slices on it and place another bread slice on them. Arrange some more strawberry slices. Top it with some rabdi. Garnish with pistachios and serve.wp-16102110756615804907463964759992.jpg 

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CARROT SOUP / GAJAR KA SOUP

Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible carrot flavor.

A healthy creamy soup recipe made with blended carrot mixture as its primary ingredient. You might be pleasantly surprised to learn that this creamy soup is actually made without cream. It’s a light and healthy soup.

This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly Winter evening.

INGREDIENTS:

  • 2 tbsp oil
  • 2 clove garlic
  • 1 inch ginger
  • ½ onion, sliced
  • 4 carrot, roughly chopped
  • ¼ potato / aloo, cubed
  • 1 tsp salt
  • 2 cup water
  • few mint / pudina
  • ½ tsp pepper, crushed

INSTRUCTIONS:

  1. firstly, in a pressure cooker heat 2 tbsp oil and saute in 2 clove garlic and 1 inch ginger.
    further saute ½ onion for a minute.
  2. also saute 4 carrot, ¼ potato and 1 tsp salt.
  3. now add 2 cup water and few mint leaves.
  4. cover and pressure cook for 4 whistles or till carrot gets cooked well completely.
  5. once the pressure relases, open the cooker lid and remove mint leaves.
  6. cool the mixture completely and transfer the cooked carrot to blender.
  7. blend to smooth paste without adding any extra water.
  8. transfer the prepared carrot paste into kadai along with leftover water from cooked carrot.
    mix well adjusting the consistency as required.
  9. boil for 2 minutes or till the soup thickens.
  10. further add ½ tsp crushed pepper or as required.
  11. finally, serve carrot soup recipe topped with fresh cream or pepper.wp-16097576707468501372574105736591.jpg

NOTES:

  • firstly, carrot can be cooked in open vessel, however it takes more time .
  • also adding potato is optional, but it helps to get creamy texture.
  • additionally, add cream just before serving for more rich flavour.
     
     
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