Category: Appetizers / Starters

BEETROOT CUTLETS

Appetizing and pretty patties prepared by a delectable combination of boiled potatoes, peas and beetroot. These crisp from outside and soft inside delicious little hearts will delight the kids & every member of your family.

RECIPE VIDEO;

INGREDIENTS:

  • 2 large potatoes, boiled & peeled
  • 1 small beetroot, finely grated
  • 1/2 cup boiled peas
  • 2 tablespoons finely grated carrots
  • 11/2 teaspoons freshly ground green chillies or to taste
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped coriander leaves
  • 2 tbsp bread crumbs
  • 1 teaspoon chat masala
  • Oil for deep-frying
  • 1 tsp red chilli powder
  • Salt to taste

INSTRUCTIONS:

  1. Combine all the ingredients except oil in a large bowl.
  2. Grease your palms with oil. Take a portion of cutlet mixture and shape it into a ball. Flatten it gently between your palms and give it the shape of a heart using a cutlet mould or a cookie cutter.
  3. Repeat the same process to make cutlets from the remaining mixture.
  4. Heat oil for deep-frying . The oil should be medium hot. Drop a bit of cutlet mixture into the oil, it should come up, but not change color right away.
  5. Drop 4-5 cutlets at a time into the oil. shallow fry them on medium heat till they turn crispy.
    Serve hot with green chutney.

wp-1645027024489

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

Astha’s Kitchen on Instagram

       Like, share and spread your love 

GUJRATI DHOKLA PIZZA


We all love a good Pizza! Khatta Dhokla topped with caramelized onions, capsicum, cheese and baked to perfection will leave you craving for more. This lip smacking fusion pizza recipe is a must try. Serve it as an appetizer for your party and wow your guests.

It is a fusion recipe. Khatta Dhokla batter is made with dahi, rice and dals, which is then fermented, and finally steamed. In this recipe I have added carrots, mint leaves and green chillies to the batter after fermentation. The result is a healthy soft spongy dhokla which makes a delicious base for a pizza.

INGREDIENTS:

  • For the Khatta Dhokla
  • 1 cup Rice
  • 1 cup White Urad Dal (Whole)
  • 1 cup Chana dal (Bengal Gram Dal)
  • 3 Green Chillies , chopped
  • 1 inch Ginger , chopped
  • 1/2 cup Curd (Dahi / Yogurt)
  • Salt
  • 1 Carrot (Gajjar) , grated
  • 1/4 cup Mint Leaves (Pudina)
  • For the topping
  • 3 Onions , thinly sliced
  • 2 Green Bell Pepper (Capsicum) , thinly sliced
  • 3 tablespoon Britannia Cheezza , grated
  • 2 tablespoon Tomato Basil Pasta Sauce
  • 2 tablespoons Sweet corn
  • 2 Black olives , sliced

INSTRUCTIONS:

  1. To begin making the Gujarati Dhokla Pizza Recipe we will first make the Khatta Dhokla.
  2. Soak rice, urad dal and chana dal all together for about 5 to 6 hours.
  3. After six hours, add the soaked rice and dal along with curd, 1 green chilli, ginger and salt to taste into a mixer grinder and grind to a smooth batter. Ferment the batter for 8 hours to overnight.
  4. The curd actually helps in making the batter a little sour.
  5. After the batter has fermented, add the grated carrots, green chillies, mint leaves and mix well to combine. 
  6. Place a dhokla steamer with little water on heat to steam the Khatta Dhokla in.
  7. Spoon the batter into a greased dhokla plates and steam it on high heat for 10 minutes.
  8. So while the dhokla is steaming, we will prep the toppings for the pizza.
  9. Add oil into a preheated pan; add the onions and capsicum and saute on medium heat until the onions turns soft and get’s a caramelized texture. Once done, turn off the heat and keep aside.
  10. Preheat the oven to 220 degrees celcious for 10 minutes.
  11. Now check if the Khatta Dhokla is cooked. You will know its done, when you put a tester like a knife and it comes out clean.
  12. Let the dhokla cool for 5 to 10 minutes before removing from the steamer and place it on a baking tray.
  13. Smear the dhokla with the tomato basil sauce, top it with the caramelized onions and capsicum and sprinkle some sweet corn and black olives around. Top the Dhokla with some grated cheese and bake for 8 to 10 minutes till the cheese melts.
  14. Serve Gujarati Dhokla Pizza as an appetizer for your next party .

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

Astha’s Kitchen on Instagram

       Like, share and spread your love 

 

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.
     

    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

    Astha’s Kitchen on Instagram

           Like, share and spread your love 


     

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.
     

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

Astha’s Kitchen on Instagram

       Like, share and spread your love 

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.
     

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 Astha’s Kitchen on Instagram

Like, share and spread your love 

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 .
     

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 Astha’s Kitchen on Instagram

Like, share and spread your love