THE CRISPY PULAO BALLS WITH STRAWBERRY CHUTNEY

How can leftover Pulav and veggies be used to win your kids’ hearts? It might sound like a riddle to you, but it is possible as you will see from this recipe. Cooked pulao and colourful vegetables are used to make a mildly spiced dough that is shaped into balls and deep-fried.
Broccoli, as we all know, is very healthy food. It is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin E & calcium. So we must add such healthy food to our diet.
This is a wonderful way to include veggies like broccoli into your kids’ diet, and an intelligent alternative to store-bought fries, chips and cheese balls.
The Crispy Pulao Balls are really so crunchy outside and soft inside that your kids will love it!
leftover pulao, chopped onions, capsicum, green chilli and some cheese
I really like this kind of recipes where we can create a new dish out of some leftover dish. And if the taste of a new dish is so amazing then what is left to complain
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INGREDIENTS:
2 cups leftover pulao/rice
1 onion chopped
1 small capsicum chopped ( you can use green, red yellow )
1 cup broccoli grated
1 green chilli seeds removed and chopped
1 tbsp chopped coriander
2 cheese cubes grated
Salt and pepper to taste (taste before adding as pulao and cheese already have salt)
2 tbsp plain flour/ maida
water to make a thick paste
Breadcrumbs to roll balls
oil for deep frying
INSTRUCTIONS: 
  1. Mash pulao with your hands. Add chopped onions, capsicum, green chillies, coriander leaves & broccoli.img-20190310-wa00392397961389940278234.jpg
  2. Add grated cheese, salt, and pepper. you will have to taste the pulao first and add salt and pepper accordingly. Mix everything thoroughly.
  3. Make small balls by rolling the mixture in your hands.img-20190310-wa00419035280312369009000.jpg
  4. Make a thick paste of plain flour with water. Dip rice balls in the flour paste.
  5. Roll the balls in the breadcrumbs so that they are coated uniformly.img-20190310-wa00405286687122468847202.jpg
  6. All the balls are ready for frying. you can keep these in the fridge for some time and deep fry them just before serving.
  7. Tasty yummy irresistible rice balls are ready. Serve them with Strawberry spinach chutney
Strawberry Spinach Almond chutney :
Strawberry 1/2 cup
Spinach 1/2 cup
Almonds 5-6
salt as per taste
green chilli 1
8f525838-0e26-472c-8eb4-15e28add22ad
Combine all ingredients together and blend in a mixer to a smooth paste.
Serve fresh.
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NOTES:
  •  Leftover pulav had potato, carrot, and peas. that is why I have not added them separately. If you are making these balls with plain rice feel free to add as many vegetables as you like. your kids will still devour these rice balls.
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CRISPY SPINACH HEARTS (PALAK MATHRI)

It is quite true that most, kids are n’t fond of green leafy vegetables. But they are a much essential part of the diet.
Palak or spinach is a superfood with an array of health benefits. Not only rich in iron, but it is also one of the principal resources of pigments, vitamins & minerals.

Today I am sharing a snack recipe that will be loved by kids and adults alike and is very healthy too. I am using whole wheat flour for this hearts.
Palak Mathri is really crispy and tasty to eat. A great snack dish for the unexpected guest or for a get together on any occasion.

I love heart shape and have thus used the heart-shaped cookie cutters to make the mathris more attractive.

 
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INGREDIENTS:

1 1/4 cups- wheat flour
1cup- Spinach puree
1tsp chilli flakes
1 tsp- salt
1 tsp- kasoori methi
2 tbsp- oil
Semolina – 1/2 cup
1tsp -Carrom seeds-( Ajwain)
1tsp- Black Sesame Seeds
Oil to fry Mathri
Around 2 & 1/2 tbsps of water

INSTRUCTIONS:

  1. Take a bowl or plate or parath for kneading the dough. Add wheat flour, salt chilli flakes and carrom seeds, sesame seeds and mix well. 1548953473064
  2. Add spinach puree and Kasoori Methi and mix well.1548953661922
  3. Add oil and mix well and try to knead the dough.
  4. Add water if needed slowly to knead into a firm dough.
  5. We need firm dough for Spinach pooris so don’t need to add more water.
  6. Heat oil in a pan for frying.
  7. Now divide the dough into equal parts
  8. Roll them and use heart shape cookie cutter and make spinach hearts.1548953798541
  9. The size and shape of the mathri depend on your choice.
  10. When the oil is hot drop the Mathris in the oil for frying. Fry on medium gas until they become brown in colour and crispy.
  11. Crispy palak Mathri is ready to serve.
  12. Palak Mathri with Green chutney or Pickle as a tea-time snack.

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NOTES:

  • You may add green chilli also.
  • you may use carrom seeds.
  • you can bake this spinach hearts too.

 

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EASY BANANA DESSERTS:BANANA POPS

 

These are perfect for kids, and really anyone, who needs just a sweet and refreshing treat.These banana pops are great for the snack or as part of breakfast.

This was my first time making banana pops. It turns out, making these is super easy!
Of course, fresh fruit and vegetables are one of the best snacks, but sometimes we need to get creative to make them exciting and fun. Especially, if you have two picky eaters, like my Daughters.

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These Easy Frozen Banana Pops are the perfect little snack, after-school snack or great for adding to your meals for an extra boost! They’re super easy to make and are amazing in so many ways. It’s a super-kid-friendly recipe as well.

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PREP: 10 MINS  TOTAL TIME: 10 MINS  YIELD: MAKES 16

All you need to make these easy banana desserts are:

INGREDIENTS:

1 or 2 bananas ripe but firm
1/3 cup chocolate chips /or chocolate melted
12 lollipop sticks
Toppings: I used multicolor sprinkles and red and silver sprinkles and coconut flakes. I think chopped nuts or crushed graham crackers would be yummy, too!picsart_12-06-081672528907.jpg

INSTRUCTIONS:

  1.  Peel and slice bananas into thick slices.
  2. Melt chocolate in microwave until soft. (This took me two 45 sec shots.)
  3. Place a lollipop stick in each banana slice.
  4. Dip banana slices into melted chocolate and sprinkle with the desired topping.1512530416569
  5. Place dipped banana slices on wax paper and freeze until hardened (about 2 hours).

Enjoy!

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POHA SQUARES / FLATTENED RICE TIKKI

Poha Cutlets (Flattened rice cutlet) is easy to make and very delicious. It can be made with ingredients easily available at home.
I love making cutlets for an after school snack or as a side dish, as it is much healthier than deep-fried snacks.

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Both my daughters are participating in the annual function at their school and they practice for hours together and want some heavy snack after coming back from school.

Hence I tried this experiment. I prepared poha cutlets. In these poha cutlets, I added raisins, roasted peanuts, cashew giving altogether a different crispy and crunchy texture in the mouth.

I found my daughters and others relishing it. Today let us learn how to make Poha Vegetable cutlets following this easy recipe with step wise pictures.
Do try and surprise your family with this innovation and do share your feedback.

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These poha cutlets taste best when they are served hot or warm. you can pair them up with mint chutney, coconut chutney or tomato ketchup.

Preparation Time:  30 Min

Cooking Time:  20 Min

 

INGREDIENTS:

Poha 1 cup (washed with water and soaked)
Potato boiled 4 medium size
Green peas boiled and crushed 1/2 cup
Raisin 1 Tablespoon
Peanut roasted and crushed 2 Tablespoon
Cashew nuts 6 to 7 crushed
Green chilies 2 chopped
Ginger crushed 1 teaspoon
Coriander 1 Tablespoon chopped
Salt according to taste
Oil for frying

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INSTRUCTIONS:

  1. Take washed and soaked poha in a bowl.
  2. Add boiled and grated potato in this
  3. Now add green peas, ginger, raisins, peanuts, cashew nut, green chilies, coriander, and salt.1511893074594
  4. Mix all together and form a dough.1511893160335
  5. Take a small portion of dough and form a small square tikki. Repeat the same step with rest of the dough.
  6. heat a tawa or grill pan. add 3 tablespoons oil and let the oil become hot. place the poha cutlets on the tawa.
  7. when one side is lightly golden and crisp, turn them over.
  8. turn them again when the second side is lightly golden and crisp.
  9. flip them a couple of times more and pan fry till the tops have become golden. the onions will also brown and that’s the indication that the cutlet has cooked. do fry them on a low to medium flame.picsart_11-28-111559222317.jpg
  10. place the pan fried poha cutlets on kitchen paper towels.
  11. serve poha cutlet hot with coriander chutney, coconut chutney or tomato ketchup.

Check out other Tikki varieties on my Oats Tikki (Oxy Fryer Recipe) SPROUTED MOONG , OATS AND VEGGIE KABAB/ TIKKI /CUTLETSBeetroot ❤ Tikki Palak Tikki With Twist

NOTES:

  • you can also add your choice of grated or cooked veggies or you can skip the veggies if you want.-

 

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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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