SUJI HEART CUTLETS WITH BEETROOT GINGER RELISH

Suji heart Cutlets with Beetroot Ginger Relish

Suji cutlet or rava cutlets:  A very unique crispy mouthwatering snack ideal for tea time or parties and get-togethers. Enjoy these delicious suji cutlets with a warm cup of tea.

Talking about these suji / rava cutlets,  made with very few ingredients mostly available at home. Today I made them in a heart shape but you can make any shape of your choice.

This sooji cutlet can also be treated as crunchy patties or as Tikki’s and can be stuffed between sandwiches and burgers.

If you want to try something chatpata and quick do try these cute heart shaped suji/ rava cutlets. I am sure your Valentine will love it :).

Pep n pure  send me some exciting spreads and jams .here I present my suji heart cutlets with Beetroot  ginger relish
The relish colour was not so bright but the taste was awesome. The taste of the dish was enhanced by the ginger flavour.
Add colour and a spicy twist to your food with this new flavour of pep n pure

You can buy pep n pure jam & spreads from Amazon.
https://www.amazon.in/Pep-Pure-Luxury-Beetroot-Cucumber/dp/B07M6LBQLZ

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INGREDIENTS:
Sooji / Rava/semolina : ½ cup
Water: 1 cup
peas boiled: ¼ cup
Grated carrot: ¼ cup
Finely chopped onions: ¼ cup
Finely chopped coriander leaves: 2 tbsp
Fine chopped green chilly: 1-2
Salt to taste
Red chilli powder 1/2 teaspoon or according to your taste.
Oil 1 Tsp
Boiled potato 1 cup
INSTRUCTIONS:
  1. firstly, in a large kadai heat 2 tsp oil and saute 1 green chilli.
  2. also, saute onion for a minute.
  3. Add grated carrot and saute well.
  4. Add 1/2 cup Rava and saute well.picsart_04-11-091090827074286591553.jpg
  5. further saute ¼ tsp turmeric, ½ tsp garam masala, ¼ tsp cumin powder, ½ tsp chaat masala, ½ tsp amchur and ½ tsp salt and ½ tsp red chilli powder now add 1 cup water and mix well.
  6. keeping the flame on low stirring continuously.
  7. this helps to prevent lumps formations and rava absorbs water.picsart_04-11-091823147997569404150.jpg
  8. cover and simmer on low flame for 5 minutes or till upma is cooked well.
  9. add in coriander leaves and mix well. allow the mixture to cool slightly.
  10. Add potato to this mixture and set it in a tray and put it in to fridge for 30 to 40 minutes.
  11. After that cut heart shape cutlets using a cookie cutter.picsart_04-11-092649676236598256948.jpg
  12. Shallow fry in medium flame.
  13. served with your favourite chutney or dips. 
        NOTES: 
  • firstly, use roasted rava if you are scared of turning upma sticky.
  • also, add vegetables of your choice to make it more nutritious.
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SAGO POTATO BALLS/ SABUDANA VADA

Sabudana Vada is a crispy delicious snack made by deep frying spiced sabudana and potato cutlets.
It is a popular recipe for vrats  /fasts as it contains no onion or garlic. Sabudana (also known as sago or tapioca) is one of the most common ingredients used for making recipes for vrats during festivals like Navratras, Janmashtami, Shivratri etc.
However, the members of my foodie household, love these crunchy Sabudana Vada so much that I like to prepare it for them every once in a while.
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These vadas can be made as a snack or an appetizer. These are also popularly served on Indian Street Food stalls. These are typically served with curd, Tamarind Chutney, Coriander Chutney or even tomato ketchup.
INGREDIENTS :
1 Cup Sabudana (Sago/Tapioca Pearls)
2 Potatoes, boiled and mashed
1-2 Green Chillies, finely chopped
1/2 Cup Peanuts, roasted and coarsely ground
1/2 Teaspoon Jeera/Cumin Seeds
2 Teaspoon Lemon Juice
1/2 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder
1/2 Teaspoon Cumin Powder
1 Teaspoon Salt or Rock Salt
Oil for Frying
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.
  5. Also add 1-2 finely chopped green chillies, 1/2 teaspoon Cumin Seeds (Jeera) and 2 teaspoon lemon juice.PicsArt_03-04-12.03.09.jpg
  6. Mix all the ingredients well.
  7. Divide them into small lemon sized portions and shape them into round balls.
  8. Fry the balls in medium hot oil till they turn golden brown. Do not set the heat to a high setting, otherwise, the vadas will not get cooked properly from the inside. Drain the excess oil on an absorbent paper.
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and then
IN the APPE PAN 
  • You can also make these balls in the appe pan using less oil.
  • First  heat the appe pan on low heat, then grease the moulds with little oil and place the balls one by one
  • Roast them by turning them at regular intervals, until becomes brown and crispy from all the sides
  • When done take them out in serving bowls and garnish with green peanut chutney.

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AMLA BEETROOT TIKKIS

I am an absolute fan of beetroot!
Apart from its amazing nutritional value, what makes it special is the beautiful, natural colour it renders. I love using them in my cooking and trying them as the main ingredient in both sweet as well as savoury recipes.

I made these beetroot amla cutlets / tikkis as an after school snack for my kids. They ate shallow fried in the pan at minimal oil.

PicsArt_12-06-10.16.17.jpg

Preparation Time: 15 mins   
Cooking Time: 15 mins    

INGREDIENTS :

5 to 6 amlas (Indian gooseberries), grated
1 cup boiled and mashed beetroot
3 potatoes, boiled, peeled and mashed
1 tbsp oil
1 onion, finely chopped
2Tbsp oats
salt to taste
1/4 tbsp red chilli powder
1/4 tbsp garam masala
1 tbsp lemon juice

INSTRUCTIONS :

  1. Heat the oil in a broad pan and add the onion and sauté till lightly browned.
  2. Add the beetroot and salt, mix well and saute for more 4 minutes or till the mixture becomes dry.PicsArt_12-06-10.28.18.jpg
  3. Add the chilli powder and lemon juice and mix well.
  4. Add the potatoes, amla & oats mix well and refrigerate for 1/2 hour.
  5. Divide the mixture into equal portions and make small flat tikkis of each.PicsArt_12-06-10.29.36.jpg
  6. Heat the oil in a pan and cook each tikki using little oil till they become crisp and
  7. golden brown from both the sides.
  8. Serve hot.

Here’s a short video for this recipe …

 

NOTES:

  • You may add other veggies too.

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DONUT STYLE BEETROOT MATHRI

Mathri is one of the most popular desi snacks of north India. I have given a twist to the Mathri By adding the Beetroot. It makes Mathri more attractive and healthy. Enjoy the Mathri Recipe and share your views.

I have never had a beetroot mathri anywhere. But my exploring self, pampered me to do so. And the outcome was these bright pink beauties.
So I added beet juice to the flour, which makes it even more healthier. They not only look gorgeous but taste awesome too. For me, mathris are always darn delicious.
These also make a great snack for picnics. Basically, mathris are the perfect snack anywhere or anytime.

Prep Time 20 Min
Cook Time 20 Min

INGREDIENTS :

2 Cup Maida
1/2 cup Beetroot puree
1/2 cup suji
1tsp ajwain (carom seeds)
Salt, 1tsp sesame seeds
1tsp chili flex
3 tbsp oil
oil for frying

INSTRUCTIONS:

  1. Cut the beetroot and boil it. Grind the Beetroot and make a paste.
  2. Take a large mixing bowl. Add all-purpose flour, suji, carom seeds, chilliflex, salt and 3 tbsp oil.
  3. Mix everything well while rubbing the oil evenly into the flour with your fingertips.
  4. The whole mixture should resemble breadcrumbs.
  5. Add ¼ cup of beet juice at a time and knead the dough.
  6. Knead into a stiff dough. Add more juice and water if needed.
  7. Cover the mathri dough with the damp cloth and set aside for 10 minutes.
  8. Roll them out, not too thin, and use a cookie cutter or lid to remove a circle from the middle.
  9. please see pictures.1509866333186
  10. Use a knife or fork to make gashes on the circular disc that remains, the purpose is to not let it puff up so it will become crisp.1509866393372
  11. Heat the oil and deep fry the mathri in low flame. Cook for 7 minutes.

 

NOTES:

  • The mathris should never be fried in a very hot oil. they become browned quickly from the outside but do not get cooked from inside.
  • The oil should be kept on a low to medium flame. hence, the mathris take a longer time to fry than other fried Indian snacks or pooris.
  • you could also warm the ghee or oil and add to dough for more flakiness.the mathri dough should be firm and not soft.

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DAHI MOONG PAKODI

Moong dal pakoris fried and dunked in yogurt and topped with yogurt,chatnis and sev makes a delicious chaat or an excellent side dish.It is an easy to make a recipe and an absolute must-have for any occasion/party.

Prep Time:15 min
Cook Time:30 min 

INGREDIENTS :

1 1/2 cups Yellow Moong Dal
2-3 Green Chilies(optional)
1-inch piece of Ginger(optional)
48 oz of Yogurt/Dahi/Curd
3 tsp sugar
salt as needed
Oil for frying

 

INSTRUCTIONS :

  1. Wash and soak the dal for minimum 5-6 hours, Rinse, drain and grind to a smooth batter with as little water as possible.PicsArt_10-05-09.08.01.jpg
  2. Heat oil in a wok/pan/kadhai.
  3. Whisk the batter well with hands to incorporate some air into the batter.PicsArt_10-05-09.09.43.jpg
  4. Put small pakoris in hot oil using your hands or a spoon. Be careful as the oil is hot and it requires practice when using your hands.
  5. In a bowl take some water and add salt to it.PicsArt_10-05-09.11.03.jpg
  6. Put the fried pakoris in the salt water immediately and let it soak for some time.
  7. Whisk the yogurt with sugar and salt.PicsArt_10-05-09.12.49.jpg
  8. Squeeze the pakoris gently between your palms and squeeze out all the water and place the pakoris in whipped yogurt.PicsArt_10-05-09.14.06.jpg
  9. Top with chatnis and sevPicsArt_10-05-09.15.42.jpg

NOTES:

  • Please be careful when using your hands to make pakoris as the oil is very hot. There is no salt in the batter, so its important to add salt in the water.
  • The pakoris may look small while frying, but after soaking in water and then in yogurt, they do increase in size.

 

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WHEAT FLOUR CHAKLI

chakli or Chakri are made as a part of the Diwali faraal (Diwali snacks & sweets) in Maharashtra and Gujarat. there are many versions of making chakli. sharing today a  recipe of whole wheat flour chakli.PicsArt_10-09-06.45.52.jpg

This recipe calls for whole wheat flour. It makes the fried snack little dense. so to make it less dense or light in texture, I have steamed the flour in a pressure cooker before making chakli. By this steaming technique, chakli will be crispy, light yet melts in your mouth texture.

wishing happy Diwali to all. have a prosperous, fun-filled and safe Diwali.

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Serves: 4 servings

INGREDIENTS :

1 cup Whole Wheat Flour (chapati atta)
1 tablespoon Ginger-Green Chilli Paste
1 tablespoon Sesame Seeds (til)
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
3/4 cup (or as needed) Curd or Yogurt
1½ tablespoons Oil + for deep frying
Salt to taste

 

INSTRUCTIONS:

  1. Transfer whole wheat flour into a small container with a lid which can easily fit into the pressure cooker and close the lid. Take a 3-liter capacity steel/aluminum pressure cooker. Pour 2 cups water in it and place a metal stand. Place the container filled with flour over the metal stand.
  2. Close the pressure cooker and steam it for about 15 to 18 minutes over medium flame (or 4,5 whistle ).Turn off the flame and let it cool for 5-7 minutes.PicsArt_10-09-06.48.42.jpg
  3. Open the pressure cooker lid and remove the container carefully (use the cotton napkin or oven gloves).Open the lid of a container.
  4. Transfer steamed wheat flour to a large wide-mouthed bowl. Sieve it and discard all small and large lumps.
  5. add ginger-chili paste,seasme seeds, red chili powder, turmeric powder,1/2 cup curd ,oil, and salt.Mix well.PicsArt_10-09-07.09.47.jpg
  6. bind the hard dough.the quantity of curd (as needed) to bind the dough .the quantity of curd required to bind the dough depends on the quality of flour.
  7. Take a chakli/ sev maker machine and chakli mold .greese the inside wall of chakli machine and chakli mold with oil.
  8. place chakli mold in the machine .fill it with the dough and close the lid .the machine is now ready to make chaklis.Grease plate/aluminum foil or use butter paper to make spirals.PicsArt_10-09-07.12.31.jpg
  9. Prepare raw chaklis by moving the machine in spiral motion with one hand while twisting the handle of a machine and another hand.Make as small or as large spirals as you like.
  10. heat oil over medium flame .check whether oil is hot enough or not by dropping a small portion of dough into the hot oil .if it immediately comes to the surface without changing the color oil is ready.
  11. when oil is ready to add 4-5 chaklis and deep fry them until crispy and golden brown.
  12. wheat flour chakli is ready.PicsArt_10-09-06.46.47.jpg

NOTES:

  • Don’t skip steam cooking the wheat flour.this process makes chakli crispy yet melt in the mouth .