POTLI ROTI

Want to use leftover rotis in a new way? Or want to feed kids simple healthy rotis but in a new innovative way? Then this recipe will surely help those moms with kids who are fussy eaters to eat roti sabzi. Here, presenting Roti Ki Potli with a stuffing of potatoes.
One can add any other available vegetables of their choice.Nice idea for after school snack.
My daughters’ loved it.PicsArt_09-13-08.13.48

Recipe source …Internet

Serves- 2-3

INGREDIENTS:
Roti – 6 (medium size)
Ghee – for frying
Spring onion greens – for tying
Boiled and chopped  potatoes 1 cup
Onion 1 chopped
Cumin seeds– 1 tsp
Asafoetida (Hing)– 1 tsp
Red chilli powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder– 1 tsp
Water- 2-3 tbsp
Salt – to taste
Oil- 2 tbsp

 

INSTRUCTIONS:

  1. Boil potatoes and cut in to square pieces .
  2. Now in a pan add some oil and heat.PicsArt_09-14-05.41.55
  3. Add cumin seeds, and onion and cook.PicsArt_09-14-05.43.11
  4. To this add asafoetida (hing), cumin powder, red chilli powder, turmeric powder and mix well.
  5. Add potatoes salt. Cook & keep aside.PicsArt_09-14-05.44.40
  6. Use left over roti & make a roti potli (pouch), add the filling and tie with a spring onion green (blanched and cooled).PicsArt_09-14-05.46.28
  7. Fry in ghee.PicsArt_09-14-05.47.57
  8. Sprinkle some red chilli powder on top & serve. PicsArt_09-14-05.50.31
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SHOT GLASS APPLE PAIRFAIT

Enjoy this delicious parfait layered with yogurt, apples, and corn flex topping that is ready in 10 minutes – perfect for a dessert /breakfast A sweet apple cinnamon filling alternated with yogurt and corn-flex its the ultimate Apple Parfait.

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This parfait I made the first time for my shot glass dessert workshop.Everyone like it and it’s a big hit in my workshop.

Best combination of apple and yogurt.
Enjoy .

 

INGREDIENTS :
4 medium apples, cored and chopped into 1-inch cubes
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla essence –
1 tablespoon lemon juice
3 cups hung curd and 2 tbsp sugar
favorite cereal(honey loop/corn flex /muesli)
or any cookie crumble

 

INSTRUCTIONS:

  1. Take chopped apples and put in large bowl.
  2. Add brown sugar, cinnamon, nutmeg, lemon juice and vanilla paste, stir and let sit for 30 minutes.
  3. The apples will be sitting in a bowl of sugary liquid.
  4. Take apples and juice and put into a saucepan on the stove. Simmer for about 10 to 15 minutes or until the apples are soft but not falling apart.PicsArt_09-09-09.11.09
  5. The sugar mixture should thicken up a bit. Remove from heat and let cool.
  6. Layer the yogurt sugar mixture(sugar is optional) and cooled apple mixture into 12 shot glasses (less or more depending on the size of your glasses).PicsArt_09-09-10.58.09
  7. Continue until you reach the top of each glass, then sprinkle with the crushed cereal.
  8. PicsArt_09-10-07.45.09

 

NOTES :

A number of ingredients you need will vary with the size of your shot glasses. I used 4 medium size apples and 3 cups  Hung curd to make 12 desserts. And don’t worry, if you eat two it’s okay because they are mini!PicsArt_09-10-07.43.02

 

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OATS GRANOLA HEARTS/HOMMADE ENERGY BARS

These homemade energy bars (hearts) are not only very healthy, also very tasty. These energy bars are so dense in nutrition and a small piece goes long way.

Are these crisp or chewy, sweet or fruity? It is this mixture of flavors and textures that make the Granola Hearts a treat for kids!

I made this for my husband for his work break and kids for before school snack.
Every time I am worried about my kids, as they don’t have time in the morning for breakfast.This is a quick morning snack which powers them up.

PicsArt_08-22-08.27.29

I decorated with dark chocolate for my kids are chocolate lovers.

It keeps them guessing with every bite, loaded with fiber and protein rich oats and cornflakes, dates, nutritious dry fruits and nuts, all bound together with caramelized sugar.

Recipe courtesy.Tarla Dalal ji

INGREDIENTS :

3/4 cup quick cooking rolled oats
1/2 cup chopped mixed nuts (almonds, walnuts, and cashew-nuts)
2 tbsp melon seeds (charmagaz)
3/4 cup crushed corn flakes
1 tbsp raisins (kismish)
1/4 cup chopped dates
3/4 cup sugar
1 tsp oil for greasingPicsArt_08-22-08.30.35

 

INSTRUCTIONS :

  1. Combine the oats, mixed nuts and melon seeds in a broad non-stick pan and dry roast them on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside to cool.PicsArt_08-22-08.32.00
  2. When cooled, add the cornflakes, raisins, and dates and mix well. Keep aside.PicsArt_08-22-08.34.20
  3. Combine the sugar along with 1 tbsp of water in a broad non-stick pan and cook on a high flame for 10 to 12 minutes or till the sugar caramelizes, while stirring continuously.PicsArt_08-22-08.43.55
  4. Remove from the flame, add the oats-cornflour mixture and mix well.
  5. Pour this mixture on to a greased marble or stone surface or a barfi trey.
  6. Using a large greased rolling pin, roll it out lightly.PicsArt_08-22-08.41.57
  7. While it is still warm, cut out heart shape bars.
  8. Decorate this hear bars with melted dark chocolate.
  9. Store in an air-tight container.

 

NOTES:

  • The Orignal recipe does not have dates, I have added them.
  • Sugar burns very quickly, so give it your full attention.
  • Grease your hands, the marble top, and the rolling pin generously with oil.
  • Store the homemade energy bars at room temperature in an airtight container. It keeps well for a week. You can store it in the fridge if you make the double batch.
  • You can use raw nuts or briefly toast the nuts for more flavor. You can use any dry fruit and nuts of your choice.
  • I have not used any fat like coconut oil or butter etc. It is really not needed.

 

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HOMEMADE FRESH PEACH JUICE

I tasted this juice first at my aunt’s place about a year ago and found is really wonderful.So this year when the peach season has come, why not try this refreshing juice?Making homemade peach juice is

Making homemade peach juice is simple, and can be made using a blender or a food processor, following this easy juice recipe.

Fresh, homemade juice made with fresh peaches is a healthy, easy and delicious way to enjoy peaches when they are ripe locally.

 

INGREDIENTS:

6 ripe medium peaches

2 cups cold water

1 tbsp. lime juice,

1-2  tbsp. granulated sugar, optionalPicsArt_07-12-02.08.29

 

INSTRUCTIONS:

 

  1. Slice the peaches in half. Cut or scoop out the peach flesh.PicsArt_07-12-04.30.23
  2. Drop the peach flesh into a blender. Add the water, lime juice, sugar and ice cubes.PicsArt_07-12-04.31.28
  3. Blend to liquefy the ingredients.
  4. If there are large pieces of peach still remaining, pour the juice through a strainer to remove them, if desired.PicsArt_07-12-05.17.11
  5. Pour into a pitcher or jug for storage. Alternatively, pour direct into glasses for immediate serving. Add some ice cubes, and a garnish of a peach slice and mint leaf.
  6. Stir before serving, and ENJOY the summertime flavour of healthy, homemade peach juice.

 

NOTES:

  • Select peaches which are somewhat soft to the touch, and that are producing a “peach” smell.
  • It can be drunk on its own, or combined with other juices, cocktails, or punches to add peach flavor to the drinks.
  • You may add honey instead of sugar.

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SPROUTED MOONG , OATS AND VEGGIE KABAB/ TIKKI /CUTLETS

Sprouted Moong Cutlet (Tikki / Kabab) is made from sprouted moong beans. Sprouted Moong Cutlet is rich in fiber and a significant source of protein and carbohydrates. Kabab is made of by using mashed potatoes, sprouted moong, carrot, beans coriander leaves, green chili, onions, nd spices. Potato has been used for binding the cutlet.

This Healthy, crunchy, and yummy Sprouted Moong Cutlet is a perfect for breakfast or snack time.PicsArt_07-02-06.54.40

This time I  tried to add sprouted moong to add additional nutrient to make some delicious and tempting looking kababs for my kids  Not only kids  but we all enjoyed every bite of it. Used capsicum, beans, carrots, potato and some oats to make these beauties. These are pan fried in very less oil , which makes it suitable snacks for weight watchers too.

So, try out making sprouted moong cutlets with these easy to follow step-by-step instructions. Enjoy!PicsArt_07-02-06.55.40

Serves: 4-5 
Time: 30 mins( leaving the chilling time)

INGREDIENTS:

1 1/2 cup very finely chopped mixed veggies (Beans, carrots, colored capsicum)
2 cup sprouted moong ( green lentil), lightly steamed or microwaved for 5-6 mins.
2-3 medium size potatoes, boiled and mashed
2 big onions, finely chopped
3-4 green chilies, finely chopped
1/2 cup oats
1/4 cup green coriander leaves, finely chopped( optional)
1tsp ginger garlic paste
1/2 tsp black pepper /red chilli powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2-1 tsp chaat masala powder
Salt to taste
OilPicsArt_07-02-06.40.39

 

INSTRUCTIONS:

  1. First of all coarsly grind sprouted moong . Don’t make its paste , grind for few pulses without adding any water. Keep aside for later use.
  2. Heat some oil in a wok, add chopped onions and chilies. Let them fry till golden, now add ginger garlic paste (optional) and saute for 2 mins. Add all dry spice powder except chaat masala .PicsArt_07-02-06.44.13
  3. Now add chopped mixed veggies and some salt, saute for 4-5 mins. Cover and cook till veggies are tender.
  4. Add oats and saute for 3-4 mins. Now add ground moong and saute for 4-5 mins.
  5. Add mashed potatoes again saute for 2-3 minutes.PicsArt_07-02-06.46.11
  6. Now add  chaat masala and adjust salt.
  7. Finally add coriander leaves and mix well. Switch off the flame and your mixture for Kabab is ready. Let it chill in fridge for 1 hr.
  8. Now make desired shape of kabab from mixture . I made heart shape using cookie cutter.PicsArt_07-02-06.48.44
  9. shallow fry on a non stick tawa till nice golden on both sides.
  10. Your nice tender and delicious kabab is ready to be served with any chutney or sauce. I served with tomato, coriander, and mint chutney.
  11. It is a healthy shallow fried cutlets, great finger food for kids. It can be kept inside a burger bun or eaten as it is with tomato ketchup or chutney.PicsArt_07-02-06.56.33

 

NOTES:

  • You can use any veggies of your choice,  I used whatever was available.Veggies added to these cutlets make them more delicious and healthy.
  • You can adjust spices as per your taste.
  • You can prepare its mixture prior and keep in fridge.Just prepare kabab when have guests at home or can make it for kids after school snack .
  • These are not only delicious but healthy too, as full of iron and fibers . Enjoy your day with yummy and healthy snacks. You can use these kababs as patties for your buns too.

Happy cooking…. 

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MANGO KESARI (MANGO HALWA)

Smooth, silky and a really good recipe of Mango Kesari.

PicsArt_1497147606776

One more mango recipe.I can’t  resist myself when it comes to mangoes
because mango season doesn’t come again and again.
My daughters like halwa. The school has started, favorite and my mind is back on its duty to present favorite dishes.

This mango halwa recipe is just exactly the way we make halwa. The only addition is of mango pulp. so what you get is a halwa with mango taste, flavors, and aroma.This is quick simple and easy summer dessert.

If you like mangoes and wanted to try different recipes using it then have to look at my collection of mango recipes.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

 

INGREDIENTS:

(1 cup = 250 ml)
for mango puree:
1 medium to large sized Alphonso mangoes OR ¾ cup chopped mangoes
1/2 cup sugar, OR add as required
1 pinch saffron
seeds from 3 green cardamoms
3 tablespoons ghee or any neutral flavored oil
1 cup rava or sooji (cream of wheat)
1cup milk=250ml
1.5 cups water
dry fruits – cashews, raisins, charoli (chironji) as required

PicsArt_1497147683493

 

INSTRUCTIONS:

 

  1. Making mango puree:
    take 1 medium to large sized alphonso mango or any variety of mango.
    chop it and add the mango pieces in a blender or mixer jar.
    you will need about¾ cup of chopped mangoes.
  2. powder the cardamom and discard the husks.
  3. heat ghee or oil in a thick bottomed pan.add the sooji or rava and fry till they change color and you get a lovely aroma.(this is an important step and if the sooji is not roasted well, the halwa will become sticky or lumpy.)PicsArt_1497147898478
  4. add dry fruits and continue to fry for a few minutes.
  5. heat 1.5 cups of water separately.
  6. add the boiling hot water in a slow stream. be careful as the mixture splutters.as soon as you add the hot water, quickly begin to stir the halwa, so that lumps are not formed. for best results use a wired whisk while stirring.PicsArt_1497147952842
  7. add milk and sugar, continue to stir.
  8. the semolina absorbs both water and milk and will swell.PicsArt_1497148032351
  9. you have to stir continuously so that the mixture does not stick at the bottom of the pan.
  10. after 1 or 2 minutes, add mango pulp.stir again well and ensure that the mango pulp is mixed well.PicsArt_1497148086914
  11. add cardamom powder and saffron.stir till the moisture reduces.
  12. cover with a lid and cook for 1 or 2 mins more.
  13. garnish mango halwa with Mango Rose.

serve the mango halwa hot, warm or even cold.

NOTES:

  • An addition of sugar depends on the sweetness of mango and your taste buds. so do add sugar as per your requirement.
  • 1/2 cup sugar makes the Mango Kesari just sweet. for more sweetness, add ¼ cup sugar extra.
  • milk can be used instead of water.
  • dry fruits of your choice can be added.
  • more ghee can be used if required.
  • if using mango puree, then you can use an approx ½ cup of mango puree.

 

 

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