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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BAKED RAGI CRACKERS WITH SESAME SEED &CUCUMBER DIP

Baked Ragi Crackers with Sesame Seeds are healthy snacking option for all ages.The ingredients are rich in vitamins and minerals and good source of calcium.
This is a healthy snacking option for kids and adults alike. These crackers are studded with sesame seeds and flavored with black pepper powder.

The recipe requires just 5 ingredients and is very simple, quick and easy to follow. You just mix all the ingredients and knead a dough out of it using water. Roll out the dough, cut it in desired shapes and bake.

These light and wholesome crackers served with a refreshing curd-based dip made a great mid -afternoon snack. You can prepare and store a batch of the crackers in an airtight container to relish with a cup of tea or your favourite dip any time you want.
This calcium-rich, energy giving snack is a great pick for diabetics too.

INGREDIENTS:

  • ½ cup whole wheat flour
  • ½ cup ragi flour (just powder the ragi)
  • 2 tablespoon sesame seeds
  • 2 tablespoon oil
  • Black pepper powder to taste
  • 1 tsp chilli flex

To be Mixed In to a Cucumber Dip:

  • 1/2 cup grated cucumber
  • 1 cup hung curd ( dahi), whisked
  • 2 tbsp finely chopped mint leaves
  • 2 tbsp finely chopped coriander leaves
  • /4 tsp jeera powder
  • 1/4 tsp garlic paste
  • salt to taste
    Mix all the ingredients and dip is ready .

INSTRUCTIONS:

  1. Preheat an oven at 180 Degree Celsius for 10 minutes.
  2. In a mixing bowl take whole wheat flour and ragi flour. Add sesame seeds, oil and black pepper powder.chilli flex&
    Mix everything very well.wp-16004469389142911850795784605678.jpg
  3. Add water little by little and knead into a soft dough.
  4. Divide the dough into 2 parts.
  5. Roll out each part on a dusted work surface using a rolling pin just like we roll chapati.
    Prick the rolled out dough with fork all around.
  6. Cut into desired shapes using cookie cutter. Repeat the same with rest of the dough.wp-16004469391506846336724444382995.jpg
  7. Arrange the crackers on a greased or lined baking tray.
  8. Bake the crackers at 180 degrees Celsius in a pre-heated oven for 12-15 minutes.
    Allow them to cool on a wire rack before transferring to an air tight container. 
     
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MAC N CHEESE IN WHOLE WHEAT FLOUR WHITE SAUCE

Sometimes, plain is beautiful especially when it comes to cooking for kids! Here is a simple combination of macaroni and cheese, both of which are kiddie favourites, flavoured mildly with freshly ground pepper. A baked finish and a garnish of bread crumbs give Mac ‘n’ Cheese an au gratin feel.

INGREDIENTS :
1 1/4 cups cooked macaroni
1 cup grated processed cheese
2 tbsp butter
1 tbsp plain  whole wheat flour
1 cup milk
salt and freshly ground black pepper (kalimirch) to taste
1/4 cup bread crumbs
1/4 cup boiled peas and carrots (optional)

INGREDIENTS:

  1. Heat 1 tbsp of butter in a broad non-stick pan, add the whole wheat flour and cook on a medium flame for 1 minute while stirring continuously.
  2. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.wp-1597670110345476453725742370739.jpg
  3. Add the salt, pepper and cheese, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  4. Add the macaroni, boiled and chopped Peas and carrots mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.wp-15976701104952476245585239042821.jpg
  5. Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the bread crumbs, mix well and cook on a medium flame for 1 to 2 minutes or till brown in colour. Keep aside.
  6. Spread the macaroni in a baking dish and sprinkle the bread crumbs evenly over it.
  7. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes or microwave on high for 1 to 2 minutes.
  8. Serve immediately.

 

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SABUDANA DONUTS WITH MINT DIP

Experimented with the shape and the result beyond awesome.
INGREDIENTS:
1 cup sabudana
2 boil potatoes
1/4 cup chopped coriander
1/2 cup roast and coarsely grind peanuts
1tsp red chilli powder
salt to taste
1-2 finely chopped green chillies
1/2 tsp cumin seeds
2 tsp lemon juice

INSTRUCTIONS:

  1. Soak 1 cup of Sabudana (Tapioca) in water overnight for 5-6 hours. When they have become soft, drain all the water using a colander.
  2. Boil, peel and mash 2 potatoes. Add them to a large mixing container along with the sabudana.
  3. Roast and coarsely grind 1/2 cup of peanuts. Add these to the mixture as well.
  4. Add Red Chilli Powder, Cumin Powder, Coriander Powder and Salt.
    Also add 1-2 finely chopped green chillies, 1/2 teaspoon Cumin Seeds (Jeera) and 2 teaspoon lemon juice.
  5. Mix all the ingredients well.
  6. Divide them into small lemon sized balls to donuts style.
  7. Fry the donuts  in medium hot oil till they turn golden brown.
  8. Do not set the heat to a high setting, otherwise, the donuts will not get cooked properly from the inside. Drain the excess oil on an absorbent paper.
  9. For mint, dip Take a bowl and take some hung curd to add crushed mint leaves, salt and some sugar .
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SABUDANA WAFFLES

Move aside Sabudana vadas, Appe or Thalipeeth…
Make way for SABUDANA WAFFLES!
Crackling crunchy, quick n easy…and just made with a gentle spray of oil.
Fasting or not…you’ve got to try this one!
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Crispy on the outside and fluffy on the inside, these Savory Aloo Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the spicy, guilt-free flavours!

This dish is quite similar to a sabudana vada, but by adding paneer with potato and serving it as a waffle instead of frying, it’s a modern dish that is sure to turn heads at the dining table or even at parties.

 I used here premium quality sabudana  by royal ratan in these cutlets. The amazing quality just enhanced the taste of the cutlets and made my innovation a success.
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INGREDIENTS :

1 1/2 cup potatoes, boiled and grated
cup paneer or cottage cheese, grated
2/3 cup sabudana (tapioca or sago pearls)
1 tbsp green chillies, minced
1/4 cup peanuts, coarsely crushed
2 tbsp cilantro, chopped
1 tsp black pepper
1 1/2 red chilli powder
1 1/2 tsp chaat masala
lemon juice, to taste
salt, to taste
oil or butter for greasing

INSTRUCTIONS:

  1. Rinse the sabudana pearls in cold water, for 3-4 times until the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours with enough water to just cover them.
  2. They should absorb the water and double in size. After soaking, gently press them and check that they are not hard from the inside because that means they need to be soaked for longer.
  3. Now drain them completely and spread them on a kitchen towel till they are totally dry.
  4. Mix all of the ingredients with the sabudana pearls and adjust the seasoning to your taste, ensuring that the mixture is evenly combined.wp-15955221160022913705780186742217.jpg
  5. Heat your waffle maker and liberally grease both the top and bottom. Once heated, use a spoon and your hand to gently press the mixture into the waffle maker and then close and cook as per the instructions of your waffle maker. Mine took about 8-10 minutes to become nice and golden brown.wp-15955221162056271411722156535365.jpg
  6. Once it’s finished cooking, cool the waffle down on a wire rack to help it become crispy and serve warm with your choice of sauces. It goes great with sour cream or mint chutney! Enjoy!
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    NOTES:

  • If you don’t have a waffle maker, you can simply use a panini or sandwich press, use that instead. Alternatively, you can just make it in a pan like cutlets.
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HARIYALI SABUDANA CUTLETS

This hariyali sabudana cutlets prepared using a ground paste of coriander and green chillies is a delicious twist to the reguler sabudana cutlets.

Sabudana vada or sago cutlets is a deep-fried  Maharashtrian snack, breakfast or appetiser. Made with sabudana or tapioca pearls and potatoes these vada’s are crisp outside and soft inside.

This is a perfect falahari or frarali recipe for fasting. Not only for fasting these sabudana vada/ cutlets are perfect evening snack to go with a hot cup of masala tea.

I used here premium quality sabudana by royal ratan in these cutlets. The amazing quality just enhanced the taste of the cutlets and made my innovation a success.

 

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INGREDIENTS:

200 gms Potato Boiled and mashed

150 gms Sago Tapioca Pearls

50 gms Peanuts Roasted and crushed

1/2 tsp Salt

1/2 cup  Coriander leaves

2-3 Green Chilies Chopped

Oil Deep Frying

1 tsp Black pepper crushed

 

INSTRUCTIONS:

  1. To make sabudana vada we will first take sabudana and soak it in freshwater for 2-3 hours.
  2. When sabudana is soaked, it substantially increases in size. Now, drain the excess water and keep the sabudana aside to make vada.
  3. In a bowl take grated/mashed boiled potatoes
  4. Next, I added soaked sabudana pearls into the bowl. If you are adding paneer you can add that.
  5. Now crush coriander leaves and green chillies in a blender . Now add this to sabudana mixture .
  6. Mix all the ingredients together except oil. After mixing them well we will divide them into 12 -16 portions.picsart_07-13-053315060145278495907.jpg
  7. Now, make small balls in the shape of vada and make heart shape using a cookie cutter.
  8. After that heating oil in a pan till smoking point.
  9. Add Sabudana cutlets in the hot oil and reduce the heat to medium.
  10. When cutlets are golden brown from one side flip them over and cook on the other side.
  11. Likewise, deep fry all the cutlets and when done take them out in the serving plate.

    HOW TO PREVENT SABUDANA VADA FROM SOAKING TOO MUCH OIL:

    Excessive water is a most known culprit for this to happen. When any food has excessive water more often than not it will absorb excessive oil. So while you are soaking sabudana right way is to soak in lesser water and keep it for 2 hours.
    then not it will absorb excessive oil. So while you are soaking sabudana right way is to soak in lesser water and keep it for 2 hours.

    Another thing which you can do to prevent sabudana vada from soaking excessive oil is frying at the right temperature. While frying sabudana vada the oil temperature should be hot initially which you can reduce to medium heat after about a minute.

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