GREEN PEA AND PANEER PATTIES (MUTTER PANEER TIKKI )

Combo of peas with Paneer (matar-paneer) is one of our favorite dish in meals. This time I used the same combo for snacks to relish with tea or coffee in winters in nutritious manner.

This classic combination of paneer and peas is loved by all. Instead of the regular peas-paneer gravy, make these succulent protein, fibre and calcium rich tikkis for a change. Kids can eat them easily and will love the crisp taste of these tikkis when served hot with tomato ketchup.

Here up on the blog today is my very favourite hari matar aur paneer ke kabab. Often I get confused whether what next should I be trying in my kitchen that satisfies us all with taste as well as texture. And to be honest when I think of some new recipe, the flavor of that recipe instantly flashes my mind.

Not just the flavor but the texture and color too. Like the texture of paneer matar kabab is crisp and brown but inside it is all creamy, moist and soft with wild flavors of ingredients used.

As it is the season of peas, I focused more on what extra can I dedicate to the peas and the peas lovers. Furthermore, there is another convenient option for you if you get no fresh peas in your region or area. You may simply grab the frozen peas packs available in the grocery stores and relish over your paneer matar kabab without any delay.

INGREDIENTS:

  • 1/4 cup boiled green peas
  • 1/2 cup grated paneer (cottage cheese)
  • 1/4 cup boiled , peeled and mashed potatoes
  • 2 tbsp finely chopped coriander (dhania)
  • 1/2 tsp green chilli paste
  • 1/2 tsp ginger (adrak) paste to taste
  • 1/4 cup milk for coating
  • 1/2 cup quick cooking rolled oats for coating
  • 1 tsp oil for greasing and cooking

INSTRUCTIONS:

  1. Combine all the ingredients together in a bowl and mix well.
  2. Divide the mixture into 7 equal portions and  make heart shape using cookie cutter. You can make any shape of your choice .wp-16060522350651389160324641166254.jpg
  3. Dip each tikki in milk and then roll them in the oats till they are evenly coated from both the sides.wp-16060522352692245365090942321199.jpg
  4. Heat a non-stick tava (griddle) and grease it lightly using ? tsp of oil.
  5. Cook each tikki on a medium flame, using ? tsp of oil, till they turn golden brown in colour from both the both sides.
  6. Serve warm with tomato ketchup.
     

wp-16060522357372654887572272380148.jpg

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

 
                                                                                               Like, share and spread your love ❤️

SABUDANA CHIVDA


This crispy snack is enjoyed by people of all ages and we bet that anyone who try it once, would like to binge on it again and again. So, go ahead and check out the simple steps given below and relish the tempting flavours along with your friends and family. Feel free to serve this dish on any occasion. Enjoy!

INGREDIENTS:

  • 3 chopped green chilli
  • refined oil as required
  • salt as required
  • black pepper as required
  • 2 teaspoon sugar
  • 2 cup  nylon sago
  • 1 cup aloo sev
  • 1/2 cup cashews
  • 1/2 cup raw peanuts
  • 1/4 cup almonds
  • some curry leaves
  • 1 tsp red chilli powder ( optional)

INSTRUCTIONS:

  1. To begin with, place a pan on medium flame and pour refined oil in it. Once heated, put cashews, peanuts and almonds  fry them until golden brown. Then, take them out and keep aside.
  2. Your next step would be to fry sago & aloo sev . Fry them until they are puffy and crisp. Once well cooked, transfer in a serving dish along with fried peanut and cashews. Sprinkle salt and black pepper & red chilli powder  according top your taste.
  3. Next, place a pan on medium flame, add one tbsp of oil along with chopped green chilies and curry leaves . Stir fry till crispy. Once done, pour the tempering over fried sago. Mix well and keep aside to let cool for a while.
     
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

 
 
                                                                                                         Like, share and spread your love ❤️
 

EGGLESS DRYFRUIT RASMALAI COOKIES

A nutty shortbread cookie with mixdryfruit powder and fragrant rasmalai essence that is fit for a royal treat!

These cookies are not just innovative but also easy to make, crispy and melt-in-mouth cookies,. They have the right amount of sweetness, dry fruits give these cookies a perfect crunch, bite and nutty flavor. Thus making it a perfect snack to bring to your parties and surprise your family and friends.

  1. INGREDIENTS:
  • 1½ cup All purpose flour
     
  • 40 gms Badam/ kaju/ akhrot Powder
     
  • ½ cup Butter (115g)
     
  • ⅔ cup Icing Sugar
     
  • 1-2 tbsp Milk
  • 1 tsp rasmalai essence 
  • 1 tbsp Dried rose petals
     
Glaze:
 
 
  • ½ cup Melted white chocolate
     
  • Crushed dryfruits (almonds,cashew,akhrot)
     
  • Dried rose petals

INSTRUCTIONS:

  1. Cream butter and sugar together until light and fluffy.
     
  2. Add flour and dryfruit  powder. Fold them in. Bind together the dough using milk – add 1 tsp at a time, and add more as required till you have a soft dough that can be rolled into a ball.wp-16052365422126666414947563116844.jpg
     
  3. Add the rasmalai essence  and edible rose petals (crushed). Massage them into the dough.wp-16052365424165756568417500822562.jpg
     
  4. Cover with a cling wrap and refrigerate for atleast 30 minutes.
     
  5. Pre-heat the oven to 170°C.
     
  6. Dust the surface with flour, and roll the dough to ¼ inch thickness. These cookies don’t spread too much so don’t make them too thick. Use a cookie cutter to cut the shapes. Alternatively, roll individual balls with your hands and flatten them.
     
  7. Transfer the cookies to a lined tray leaving a small gap between each cookie. If the cookies are soft, use a spatula to pick them and place them on the tray.wp-16052365426158791218108661151425.jpg
     
  8. Bake at 170°C for 15-20 minutes or till the edges are golden brown.
     
  9. Let the cookies cool on a wire rack then dip in melted chocolate and garnish with rose petals and chopped pistachios. Store in an airtight container.

NOTES:

  1. You could dip the whole cookie, half of it, or even just pour the melted chocolate over the cookie with a spoon. 
     
  2. White chocolate goes really well with the cookies. However, dark or milk chocolate will taste just as good. Simply dip the cookies in melted chocolate and place over a wire rack to allow the chocolate to cool and harden.
  3. If you’re using nuts or rose petals as a garnish, you need to sprinkle them immediately after dipping in the chocolate while the chocolate is still liquid and hasn’t set. 
     
     
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

 
                                                                                                       Like, share and spread your love ❤️

GUAVA AND POMEGRANATE PUNCH /PERU AND ANAR KA DRINK

Combine the lusciousness of guava with the peppiness of pomegranate and you get a mouth-watering drink that will elate your senses.

Both fruits are known for their distinct flavours and their special touch can be felt in the juice.

A dash of black salt accentuates the flavours further, making the Guava and Pomegranate Drink a delightful treat that will leave its imprint on your taste buds! Serve this drink chilled.

With guava you can also make Guava Sorbet , Guava Punch , Guava Chutney and Peru Subzi .
Recipe courtsey : tarla dalal ji

INSTRUCTIONS:

  • 2 cups roughly chopped guava (peru)
  • 1 1/2 cups pomegranate (anar)
  • 2 tbsp powdered sugar (OPTIONAL)
  • 1/2 tsp black salt (sanchal)
  • salt to taste
  • Pomegranate for decoration

INSTRUCTIONS:

  1. Combine the guava, pomegranate and 1½ cups of water in a mixer and blend till smooth.
  2. Strain the mixture using a strainer.wp-16048916092651004409931197198470.jpg
  3. Add the black salt and little salt and mix well.
  4. Serve chilled.
     
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

 
 
                                                                                              Like, share and spread your love ❤️

DATE AND ALMOND TRUFFLES

Sweet and nutty chocolate truffles are fun to make, pretty to look at, and even better to share with your friends and neighbors!

Nutty date truffles are a sweet ‘’pick-me-up’’ treat that is naturally sweetened with dates without adding sugar. You just won’t believe how good they taste and how easy to prepare they can be.

Many of us parents work hard to keep refined sugar intake low. Sometimes though it’s hard to do so when so many things tempt us and our kids on supermarket shelves. This recipe contains only the natural sugar in dates, it is a great alternative to many sugary commercial products and you can rest knowing exactly what you are serving for your family.

I love to make amazing looking food that tastes terrific. And I don’t like compromising on quality and this is what these healthy truffles are all about.

Fudgy and nutty, these truffles feel sinful, except that they’re not. Loaded with healthy dates and nuts, these are bliss balls that you need to always have a batch of at home!

INGREDIENTS:

  • 100g Dates (deseeded)
  • 100g Almonds
  • 6-7 tbsp Chocolate chips
  • 50 g Shredded Coconut (optional)
  • 2 tsp Chia Seeds (optional)
  • To Coat (optional)
  • 150 gms Melted chocolate (or)
  • ¼ cup Cocoa Powder
  • Sprinkles
  • desiccated coconut 
  • silver balls

INSTRUCTIONS:

  1. In a small bowl, melt the chocolate chips in the microwave or using the double boiler method.
  2. In a food processor or a high-power mixer, add the dates, and almonds together.
  3. Add coconut, and chia seeds if using. Grind till it becomes a coarse mixture.
  4. Start to add the melted chocolate till the whole thing becomes like a slightly sticky dough. You should be able to make a firm ball without it crumbling in your hands. If the mix feels too dry, add a tbsp more of the melted chocolate.
  5. Make equal sized balls with the dough and place them on a greased plate.
  6. You can then dip each ball into some melted chocolate (let them rest for 10 minutes to dry) or coat them in cocoa powder or in coconut flakes.
  7. Store in an airtight container in the fridge for up to 3 weeks.

NOTES:
I like using almonds or a mix of almonds and walnuts in equal quantity. You could also do a mix of other kinds like hazelnuts or pecans. Similiarly, you could use other dried fruits or seeds such as flax, or raisins and cranberries.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

 
 
                                                                                           Like, share and spread your love ❤️
 

AATA NANKHATAI ( INDIAN EGGLESS COOKIES)

This Nankhatai recipe ( Indian Butter Cookies) is tender, crumbly and literally will melt in your mouth. It is made with 5 simple ingredients and infused with cardamom and nutmeg. These cookies are not very sweet so pairs perfectly with a cup of tea or coffee .

Diwali is just around the corner. This festival is all about lights, colors and good food. I am all pumped up to make various fried and baked Indian snacks like these Nankhatai’s  EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES ) WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies) MELTING MOMENTS/ EGGLESS CUSTARD COOKIES Tutti Frutti Cookies and many more.

These make ideal gifts to share with family and friends as well.What are you making this Diwali?

I am fond of heart shape so desided to make this nankhatai in heart shape .

️INSTRUCTIONS:

  • ½ cup / 113 ml Ghee at room temperature not melted.
  • ½ cup 60 grams Confectioners Sugar/Icing sugar see notes.
  • 1 cup / 138 grams wheat flour.
  • ½ cup / 52 grams Besan ( chickpea flour or chana dal atta)
  • ¼ cup / 45 grams Rawa ( Semolina flour)
  • ½ teaspoon cardamom (Elaichi powder)
  • ¼ teaspoon freshly grated nutmeg optional.
  • 1/4 teaspoon salt

    Toppings
  • Chopped Almonds
  • Chopped Pistachios

INSTRUCTIONS:

  1. In a bowl whisk ghee and sugar with a spoon until creamy.
  2. Add in all the flours called for, cardamom, nutmeg & salt.
  3. Initially mix well with spoon then use your fingers and palm to rub the flour and put it together.
  4. Knead it until it forms a smooth dough.wp-16046641571174920939204961525611.jpg
  5. Rest the dough covered in the fridge for at least 15-20 minutes.wp-1604664157347541399845597538732.jpg
  6. Pre heat your oven at 350 deg F or 180 deg C.
  7. Divide the dough into two balls, flatten them and make heart shape using cookie cutter.
  8. Make crisscross lines on each cookie and put some chopped nuts in the centre if desired.
  9. Bake in a pre-heated oven for 17-19 minutes for large and 10-12 minutes for smaller cookies.
  10. Let the cookies cool down in the tray for at least 10 minutes. Then slowly take them out with help of a spatula.
  11. Let it completely cool before storing.

wp-16046641575692917918708375463540.jpg

wp-16046641575692917918708375463540.jpg Continue reading “AATA NANKHATAI ( INDIAN EGGLESS COOKIES)”