MOONG DAL DHOKLA BITES WITH STRAWBERRY CHILLI COMPOTE &GREEN CHUTNEY

This is a healthy, tasty and nutritious dhokla variety made with mung lentils, herbs and spices. A delicious vegan, protein-rich and guilt-free snack that you can enjoy any time.
Gujrati dhokla in new avtar 
Strawberry Chili Compote,  and coriander chutney  – Jazz up this humble Indian classic with some homemade accompaniments and toppings for a festive appetizer!

INGREDIENTS:

Moong Dal Dhokla Batter :

  • 1 cup yellow moong dal (petite split yellow lentils)
  • 2 green chilies , roughly chopped
  • 1 inch ginger , roughly chopped
  • water , as needed for grinding
  • 2 tbsp yogurt , thick
  • 1 tbsp besan (gram or chickpea flour)
  • 1 1/2 tsp sugar
  • 1/2 tsp turmeric powder
  • 1 tsp lemon juice
  • 2 tsp oil , hot plus more for greasing
  • 1 tsp fruit salt (eno)
  • salt , to taste

Moong Dal Dhokla Tempering:

  • 1 1/2 tsp oil
  • 1 tsp mustard seeds
  • pinch asafoetida powder (hing)
  • 2 green chilies , slit
  • 6 curry leaves , torn in half
  • 1/4 cup water
  • 1/2 tsp sugar
  • pinch salt

Strawberry Chili Compote:

  • 1 cups strawberries , washed and finely chopped
  • 2 1/2 tbsp sugar
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp red chili flakes
  • pinch salt
  • 1/2 tsp corn starch
  • 2 tbsp water

Coriander chutney:

  • 1cup coriander
  • 1 green chilli
  • 1 lemon
  • salt to taste
  • 1tsp jeera

Toppings:

  • pomegranate seeds
  • pumpkin seeds
  • pistachio , slivered
  • red chili flakes , if needed

INSTRUCTIONS:

Moong Dal Dhokla:

  1. Wash the moong dal under cold water a few times. Then, soak it in warm water for an hour. Once soaked, drain the water.
  2. Transfer the soaked dal to a blender and grind with green chilies and ginger. Slowly add water as needed to get the desired consistency. The dhokla batter should be thick and smooth.
  3. Transfer the paste to a bowl and add in yogurt, besan, sugar, turmeric powder, hot oil, and lemon juice. Mix well for 5 minutes to aerate the batter.
  4. Preheat your steamer.
  5. When your steamer is hot and you are ready to steam the dhoklas, add in salt and fruit salt and mix gently.
  6. Pour the batter into the greased steamer tray.
  7. Steam the dhoklas in the steamer for 12 minutes on high flame or until the dhokla is cooked.
  8. While the dhoklas are steaming, we will make the temper. Heat oil in a small pan, add in mustard seeds and asafoetida powder (hing). When they start crackling, add in the green chilies and curry leaves and saute. Then, add in water, sugar and salt. Boil for 1 to 2 minutes and switch off the gas. Keep it aside for 10 minutes.
  9. Once the temper cools down, strain it into a bowl.
  10. Now, slowly spread the temper evenly on the dhoklas,1 tbsp at a time. Make sure that the dhoklas don’t get soggy.
  11. Use only as much temper as needed to cover entire dhokla. Keep them aside for 15 minutes.wp-16146164885435714193950795651959.jpg
  12. Now, cut the dhoklas into your desired shape. I used a cookie cutter to cut them in heart  shapes.wp-16146164883253266247350523008094.jpg

Strawberry Chili Compote:

  1. In a small pan on medium flame, add in the strawberries, sugar, lemon juice, lemon zest, red chili flakes, salt and 2 tbsp water. Bring it to a boil. Then, reduce the heat to low and simmer until the strawberries become soft and the liquid starts to thicken.
  2. Add in 1/2 tsp corn starch mixed with 2 tsp of water to the compote. Bring it to a boil and turn off the heat. Your Strawberry Chili Compote is ready!

Coriander chutney:

  1. Mix together all of the ingredients and churn in the mixer.
  2. Add some water if required.

Assemble Moong Dal Dhokla Bites:

  1. To serve, warm the dhoklas and then add on the accompaniments and garnishes as you wish!
  2. I like to spread on a dollop of one of the sauces (strawberry chili compote, coriander chutney and sprinkle on some of the toppings.
     

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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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KALA CHANA & PALAK KABAB

Looking for the perfect bite-sized guilt free snacks to celebrate your holiday party?Here is one such recipe you will love to try.
A very healthy and delicious  kababs made with kala Chana ( Bengal gram or Black chick peas) plus Spinach and paneer .
it is a complete blend of protein and fiber and hence guilt free .

INGREDIENTS:

  • 2 cups boiled and drained Kala Chana ( Black Gram)
  • 2 cups packed Spinach leaves
  • 1/4 cup grated low fat paneer ( indian cottage cheese)
  • 1 small onion chopped
  • 2 cloves of garlic
  • 1 inch ginger
  • 1-2 green chilli
  • 2 tbsp of besan ( gram flour)
  • salt to taste
  • red chili powder- 1/2 tsp
  • 1/2 tsp cumin powder
  • 1/2 tsp lime juice
  • 1/2 tsp Garam masala powder
  • 4 tsp oil for cooking them.

INSTRUCTIONS:

  1. Wash and roughly chop the spinach leaves. Boil them in water for 5 minutes and the drain them using strainer. Place the strainer under running water and in this way Spinach will get blanched. it will reduce to near about 1/4 cup. Also don’t throw the water. you can use it in kneading dough, or in soup or in daal too.
  2. In a food processor put kala Chana, ginger,garlic,green chili and pulse until combined but still coarse.( you don’t have to make a paste.)
  3. Add flour, onions , lime juice all the spices and mix well. Squeeze out the spinach and add as well. Mix everything well. Now roll this mixture into balls. If you feel that the mixture is too sticky add some more flour and grease you hand a little bit.
  4. Roll dough into lemon sized balls and gently flatten them to make a patty.
  5. Place patties on a non stick pan. Brush each patty with little oil , flip them over and brush on other side
  6. cook on both sides for 15 minutes, then flip them over and roast for another 15 minutes, until golden crisp on both sides.
  7. Serve it to your family and let them enjoy this delightful healthy meal loaded with taste and nutrition.
     
     
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BEETROOT SAMOSA

Samosa! Does this snack need any introduction?
Nevertheless, Flaky and tender fried samosa are one of the most popular recipes in North Indian cuisine. 

My romance with beetroot is continuing for sometime now 🙂 I love pairing its flavors with almost every dish.

I used here premium quality Kriti Refined Oil  in these samosas.The amazing quality just enhanced the taste of the samosas and made my innovation a success.

INGREDIENTS:

  • Maida 250 gms
  • Beetroot puree 1/2cups
  • oil 2 tbsp
  • big size boiled potato 4 nos
  • coriander powder 1 tsp
  • red chilli powder 1/2 tsp
  • garam masala 1/2 tsp
  • dry mango powder 1/4 tsp
  • oil 500 ml
  • Cumin 1/4 tsp
  • Chilli ginger paste 1 tsp

INSTRUCTIONS:

  1. Add salt and 2 tbsp oil in maida and mix it nicely
  2. Add  beetroot puree and knead a dough
  3. Keep it covered for 5 min to rest.wp-16087381283495861896822522793905.jpg
  4. Meanwhile make filling masala for this heat one tsp oil in pan and add jeera in it as it splutter add  Chilli ginger paste and masalas and mashed potato in itwp-16087381285572189746504024776871.jpg
  5. Add salt and roast it,take it out in plate
  6. Divide the dough in equal lemon size portion
  7. Divide samosa dough into 3-4 balls.
  8. Roll  in circle and cut it in half.
  9. Now give cone shape of this as we make samosa and fill the potato filling in it and seal it
  10. Make all samosas like this
  11. Heat oil in kadahi and deep fry it on low medium flame.
  12. Serve it with sauce or chutney

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NOTES:

Samosa can also be given various kinds of fillings, savory ones such as: potato, peas, cauliflower, onion, paneer, and the likes; or sweet stuffing with coconut, raisin, and so on.

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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.
     

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FALAHARI PANEER MAKHANA POPSICLES

Recently I tried MAKAHAN PHIRNI, then I thought why not try out something different with Makhana/ lotus seeds ? My quest led me to try out these popsicles made from makahana, something which I would call easy to make fancy vrat dish.

Crunchy and crispy Falahari Paneer Makhana Popsicles topped with shredded cucumbers and chutney makes a fantastic appetizer. These savory snacks are simply delicious, gluten-free and vegetarian!

Makhana is a very unique ingredient used during fasting season of Navratri. The lotus seeds are a good nutrition to the heart and Kidney thus providing a healthy dish.

INGREDIENTS:

  • 1.25 cup Phool Makhane (puffed lotus seed or foxnut)
  • 1 small Boiled potato, peeled and mashed
  • 1 cup Shredded Paneer
  • 3 tablespoon Arrowroot flour or Any vrat flour
  •  Salt to taste (Vrat salt – Sendha namak)
  • 1 teaspoon Degi Mirch or Red chili Powder
  • 1 teaspoon Dried mint leaves, crushed
  • 2 small green chilies chopped
  • Vrat chutney
  • 2 tablespoon Chopped cilantro leaves

INSTRUCTIONS:

  1. Assemble all the ingredients.
  2. Arrowroot powder.Chopped cilantro and green chilies.
  3. Start by dry-roasting the raw makhane first.wp-16031179271553598553616966014429.jpg
  4. Maintain the heat on a medium-low flame and keep stirring occasionally.
  5. The key is to them nicely toasted and light brown. Therefore, keep a watchful eye and stir occasionally.
  6. Once done, take it off the flame and allow the makhane to cool comfortably.
  7. Transfer the cooled makhane to a food processor.
  8. Pulse until the mixture looks fine and powdery.
  9. Next, combine the powdered makhane with paneer, potatoes, flour, spices, and cilantro.
  10. Add arrowroot powder.Add powdered makhane.Knead until well blended.
  11. Add 1-2 tablespoon of warm water to knead a soft dough if needed.
  12. Grease your popsicle mold & Shape this mixture into popsicles , add icecream stic in to it .Now coat with seasme seeds.wp-16031179281198846029701404005898.jpg
  13. Grease a pan or tawa and shallo fry  Paneer makhana popsicles until crispy.
  14. serve with your vrat chutney .
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