PANEER KABABS

Paneer Kabab is a delicious shallow fried crisp yet melt in mouth Indian cottage cheese kababs seasoned with tickling spices and dry fruits. 

Let’s relish our tea time snacks with something spicy, rich and utterly delicious delicacy today. Yes! it’s time for flavourful nosh ‘Paneer Kabab’ loaded with spicy seasonings and raisins. Raisins indeed adds great texture, richness and sweetness that gives balanced sweet and sour taste to the kababs.

Well, this recipe indeed, is totally a no onion no garlic paneer snacks recipe. Once they are all ready, shallow fry them in hot oil and enjoy with chutney of your choice.

I used Naario (India’s 1st women-led food brand that offers natural and organic products, all pioneered by homemakers.) lucknowi masala in this kababs .This masla is too good and flavourful .pls check their website for more …https://naario.com/

INGREDIENTS:

  • 200 gms Paneer ( grated or crumbled)
  • 4 Potatoes (medium sized, boiled and grated)
  • ¼ cup Raisins
  • 1 tsp Ginger (grated)
  • 1 ½ tsp Green Chili Paste (you can adjust accordingly)
  • 2 tbsp Mint Leaves (finely chopped)
  • ¼ cup Coriander Leaves (finely chopped)
  • ½ tsp Roasted Cumin Powder
  • 1 tsp Chaat Masala
  • 1  teaspoon Naario lucknowi masala Powder
  • 1 ½ tbsp Cornflour
  • Salt and Pepper to taste
  • Oil ((for shallow frying))

    INSTRUCTIONS:
  1. In a large bowl, add boiled aloo and grated paneer.
  2. Add all the ingredients and mix.
  3. Combine everything well to form a paneer kabab dough.
  4. Take a lemon sized mixture onto a palm, flatten it and shape it into kababs.I made heart shapes using cookie cutter .
  5. Repeat the same for the remaining dough mixture.
  6. Once the kababs are ready, heat oil in a pan. Gently, add the kababs into a hot oil and shallow fry until golden and crisp.
  7. Then flip, and fry on another side until golden.
  8. Take them off the heat and drain onto am absorbent paper. Fry all the kababs similar way until golden and crisp. Finally, paneer kebab are ready to serve.
     

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POTATO CHEESE BALLS

Crispy and golden on the outside, soft and creamy on the inside, these delectable deep-fried Potato and Cheese Balls are the stuff of dreams.
These delicious crispy Potato cheese balls make an awesome party snack .
These are flavourful, addictive and loved by kids and grown ups alike .
Serve them with your favorite dipping sauce for a cafe-style snacking experience at home.

INGREDIENTS:

  • 3 potato / aloo (boiled & mashed)
  • 1 chilli (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • ¼ tsp pepper (crushed)
  • 1 tsp mixed herbs
  • ¼ cumin powder / jeera powder
  • ½ tsp salt
  • 1 tsp chilli flex
  • 3 tbsp flour ( maida )
  • 10 cubes cheese (cheddar/mozzarella)
  • 1/2 cup bread crumbs
  • 1/2 cup corn
  • 1/4 cup carrot grated
  • 1/4 cup cabbage grated

FOR CORN FLOUR BATTER:

  • 2 tbsp corn flour
  • 2 tbsp maida / plain flour
  • ¼ tsp pepper (crushed)
  • ¼ tsp salt
  • ¼ cup water

INSTRUCTIONS:

  1. firstly, in a large mixing bowl take 2 potato.
  2. Also add 1/2 cup corn , 1/4 cup carrot grated, 1/4 cup cabbage grated,
    1 chilli, 2 tbsp coriander, ¼ tsp pepper, 1 tsp mixed herbs, ¼ cumin powder and ½ tsp salt, 1 tsp chilli flex .
  3. Now add 3 tbsp flour .
  4. Make a soft non-sticky dough. keep aside.
  5. now pinch a ball sized aloo mixture and flatten slightly.
  6. place a cubed sized cheese in the centre.
  7. get the edges together and stuff the cheese well.
  8. form a smooth ball, making sure there are no cracks.
  9. further, roll in  cornflour batter and cover with breadcrumbs.
  10. fry in hot oil or bake in preheated oven at 180 degree celcius for 15-18 minutes.
  11. stir occasionally without breaking cheese balls.
  12. fry until bread cheese balls turns golden brown and crisp.
  13. drain off the balls over kitchen paper absorbing excess oil.
  14. finally, enjoy bread cheese balls with tomato sauce.
     

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RAJ KACHORI

Raj kachori also called as the king of all kachoris is a popular chaat snack from north India.

The raj kachori recipe I am sharing is A slightly simplified or easier version as I have not added any lentil or besan (gram flour) stuffing in the kachori. Instead I have added the besan (gram flour) in the dough.

INGREDIENTS:

FOR RAJ KACHORI:

  • 1 cup fine rava or 160 grams fine rava (sooji or cream of wheat or semolina)
  • 3 tablespoons whole wheat flour
  • 2 tablespoons besan (gram flour)
  • ½ teaspoon salt
  • ¼ teaspoon red chili powder
  • ¼ teaspoon fennel powder
  • ⅛ teaspoon black pepper powder
  • 1 teaspoon oil
  • ⅛ teaspoon baking soda or 2 to 3 pinches
  • 7 to 8 tablespoons water or add as required
  • oil as required – for deep frying

FOR  CHAAT STUFFING:

  • 1.5 cups boiled chana
  • 1.5 cups boiled moong or steamed moong sprouts
  • 1.5 cups boiled and peeled potatoes cubes
  • 10 to 12 papdi
  • fine sev – as required
  • chaat masala powder – as required
  • ⅓ cup green chutney
  • ⅓ cup sweet chutney
  • ½ cup beaten curd (yogurt)
  • black salt – as required
  • roasted cumin powder – as required
  • red chili powder – as required
  • finely chopped coriander leaves (cilantro leaves) – as required

INSTRUCTIONS:

Making Raj Kachori Dough:

  1. Take 1 cup fine rava (160 grams), 3 tablespoons whole wheat flour (atta) and 2 tablespoons besan (gram flour) in a mixing bowl.
  2. Add ½ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon saunf powder and ⅛ teaspoon black pepper powder. Also add ⅛ teaspoon baking soda or 2 to 3 pinches of it.
  3. Drizzle 1 teaspoon oil. with clean fingertips mix everything very well.
  4. Then add 7 to 8 tablespoons water in parts and begin to knead the dough.
  5. Add water as required and begin to knead to a firm dough.
  6. The dough should not be soft. It should be firm. In case the dough looks wet initially, then no need to worry. Continue to knead and the rava will absorb the water eventually. Knead very well for about 10 minutes. If the dough looks dry, then add some more water.
  7. Cover the dough with a moist kitchen towel and let the dough rest for 30 minutes.
  8. After 30 minutes, knead the dough again and make medium sized balls from the dough. Cover the dough balls with a moist kitchen napkin, so that they do not become dry.
  9. Take the dough ball and gently roll it to a 4 to 5 inches diameter round.
  10. Do not make the kachoris too thin nor thick. Roll evenly. You can roll all the kachoris and keep them covered with a moist kitchen towel. Or you can simultaneously roll and fry together.

    Frying Raj Kachori

  11. Heat oil for deep frying kachori in a kadai. Add a tiny piece of the dough in the oil. If it comes up gradually and steadily on top, the kachoris can be fried.
  12. Gently slid the kachori in the medium hot oil.
  13. The kachori will come up on top in a couple of seconds as soon as you add it.
  14. Gently nudge the kachori with the slotted spoon, so that it puffs up.
  15. The kachori should puff up well like a poori.
  16. Fry till the base is golden and then turn over the kachori with a slotted spoon.
  17. Turn again and continue to fry. Gently press the edges with the slotted spoon so that they also get fried well. You can turn the kachori a couple of times often to get an even golden color.
  18. Fry till the crust is crisp and golden. Then remove crispy fried kachoris with a slotted spoon and keep on kitchen paper towels for extra oil to be absorbed. This way fry all raj kachoris on medium flame.

Assembling And Making Raj Kachori:

  1. Assemble all the chaat ingredient elements before you start making raj kachori. Take one kachori and keep it in a serving plate or bowl.
  2. Break the top crust of the kachori and create enough space inside for the chaat ingredients to occupy.
  3. First add some boiled chana or as required.
  4. Then add some boiled and peeled potatoes cubes.
  5. Next add some boiled moong or steamed moong sprouts. Top with some beaten curd.
  6. Next add green chutney and sweet tamarind chutney as required.
  7. Sprinkle some black salt, roasted cumin powder and red chili powder, as required.
  8. Crush some papdi and top it on the raj kachori. Add some boondi. sprinkle some sev on top.
  9. Lastly garnish with add some pomegranate arils and chopped coriander leaves.wp-1625050348603238421080461687306.jpg
  10. Serve raj kachori chaat straight away. This way assemble and make all raj kachoris. Serve immediately.
     

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AAM KE PAKODE / MANGO BHAJIYA

You would have tried bhajiyas with all kinds of veggies ranging from onions to raw bananas, and you might even have tried making it with ripe yellow bananas. But, have you ever had a taste of Aam ke Pakode or Mango Bhajiyas?

So, if you love to have mangoes, then try out Mango Bhajji recipe today! This North Indian recipe is a unique mix of a variety of flavours including  gram flour,  mangoes and red chilli powder that will surely melt in your mouth as soon as you take a bite of these juicy fritters. This fritter is a perfect combination of rich flavours and goodness of mangoes.  So, if you want to try of something new for kitty parties or buffets, then try out Mango Bhajji recipe today and enjoy this mouth watering delight with your family and friends.

INGREDIENTS :

  • 1 1/2 cups  mango cubes
  • oil for deep-frying
  • To Be Mixed Into A Thick Batter (using Approx. 3/4 Cup Of Water)
  • 3/4 cup besan (bengal gram flour)
  • 1/4 cup rice flour (chawal ka atta)
  • 1/4 tsp carom seeds (ajwain)
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 2 pinches asafoetida (hing)
  • salt to taste

INSTRUCTIONS:

  1. Heat the oil in a deep non-stick pan, dip the mango cubes individually into the batter and deep-fry till they turn golden brown and crisp from all the sides.
  2. Drain on an absorbent paper.
  3. Served hot with sauce and green chutney .
     

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SPICY POTATO HEARTS / POTATO NUGGETS RECIPE

Very easy to make and ideal to serve at parties, the potato nuggets is sure to please you with its succulent mouth-feel and pleasant cheesy flavour. A mixture of mashed potatoes and cheese, flavoured elegantly with red chilli flakes, is shaped into potato hearts/ nuggets and deep-fried to make this all-time favourite snack.

I served my spicy potato hearts in @nestasia.in Black micro safe plate .
@nestasia.in has an amazing collection to choose from that goes perfectly with indian as well as continental food .If you are looking for classy home decor accents then @nestasia.in is what you should stumble upon.

Website: www.nestasia.in
Instagram: nestasia.in
Facebook: Nestasia

INGREDIENTS:

  • ¼ cup corn flour
  • ¼ tsp pepper (crushed)
  • 1 cup bread crumbs
  • 1 tsp seasme seeds
  • ¼ tsp salt
  • ¼ cup water
  • oil for deep frying

INSTRUCTIONS:

  1. Firstly, in a large mixing bowl take 2 potato, 3 tbsp  cheese, ½ tsp ginger garlic paste, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp pepper, ½ tsp chaat masala, ¼ tsp salt and 2 tbsp coriander leaves.wp-16235194792645071543630043920905.jpg
  2. mix well making sure the spices are combined well.
  3. now add ¼ cup bread crumbs and combine well. breadcrumbs helps to absorb moisture and prevent from breaking in oil.wp-16235194795023943740176006891963.jpg
  4. further prepare corn flour batter by mixing ¼ cup corn flour, ¼ tsp pepper, ¼ tsp salt and ¼ cup water.
  5. prepare a smooth flowing consistency batter.
  6. pinch a small ball sized potato dough and make heart shape using cookie cutter .wp-16235194797297601935015224084792.jpg
  7. dip in corn flour batter covering all sides.
  8. then roll in bread crumbs & seasme mixture .wp-16235194799357821466563739055900.jpg
  9. deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.
  10. flip and fry all the sides on medium flame till it turns golden and crisp.
  11. finally, drain over kitchen paper to remove excess oil and serve potato hearts/ nuggets with tomato sauce.

NOTES:

  • It is very important for the potatoes to be dry and not have excessive moisture or else the aloo nuggets won’t be crispy. Also, mash them very well or just grate them. It should not have any lump or else the nuggets will break.
  • Do not fry at low temperature, otherwise the potato nuggets will break or absorb a lot of oil
  • Make sure you refrigerate the potato nuggets mixture for at least half an hour before shaping it. Remove it from the fridge just when you are ready to roll and deep-fry the nuggets, otherwise it will become soft and difficult not only to roll but also to fry the aloo nuggets – the nuggets might break and the cheese might ooze out, causing a pretty mess. If you keep the mixture refrigerated till the time of cooking, it will be too easy!
     

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MANGO CUCUMBER SALSA

A fresh, quick, and easy homemade healthy Mango Cucumber Salsa.
You can serve it as an appetizer or condiment along with the main course. Or else you can have it plain or serve with some crackers or nachos. You can also have with plain khakra or with papdi.

This is one of my favorite ways to have mango and all alone I can finish one bowl. The taste and flavor of this Mexican inspired mango salsa is similar to our very own Indian chaat dishes.

Till the mangoes are in season, do try this recipe. Its so good. Also pretty quick and easy to make.

INGREDIENTS:

  • 1 small seedless cucumbers, diced
  • 1  tomato diced and seeds removed
  • 1/2 diced  onion
  • 1 medium-large mango, diced
  • 1 green capsicum  diced
  • 1/4 cup cilantro, finely chopped
  • 1 tsp mint leaves chopped
  • 1 tablespoons lime juice
  • 1/4 teaspoon chilli flakes
  • 1 tsp olive oil
  • salt and pepper to taste

INSTRUCTIONS:

  1. Add all ingredients in a large bowl and mix well.
  2. Serve immediately or let chill for a couple hours. Salsa will keep up to one week in a tightly sealed container in the refrigerator.

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