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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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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