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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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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SABUDANA CHIVDA


This crispy snack is enjoyed by people of all ages and we bet that anyone who try it once, would like to binge on it again and again. So, go ahead and check out the simple steps given below and relish the tempting flavours along with your friends and family. Feel free to serve this dish on any occasion. Enjoy!

INGREDIENTS:

  • 3 chopped green chilli
  • refined oil as required
  • salt as required
  • black pepper as required
  • 2 teaspoon sugar
  • 2 cup  nylon sago
  • 1 cup aloo sev
  • 1/2 cup cashews
  • 1/2 cup raw peanuts
  • 1/4 cup almonds
  • some curry leaves
  • 1 tsp red chilli powder ( optional)

INSTRUCTIONS:

  1. To begin with, place a pan on medium flame and pour refined oil in it. Once heated, put cashews, peanuts and almonds  fry them until golden brown. Then, take them out and keep aside.
  2. Your next step would be to fry sago & aloo sev . Fry them until they are puffy and crisp. Once well cooked, transfer in a serving dish along with fried peanut and cashews. Sprinkle salt and black pepper & red chilli powder  according top your taste.
  3. Next, place a pan on medium flame, add one tbsp of oil along with chopped green chilies and curry leaves . Stir fry till crispy. Once done, pour the tempering over fried sago. Mix well and keep aside to let cool for a while.
     
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SOOJI – POHA CHEELA

A Chila or Cheela is usually made for breakfast. I make chillas once in a while as a healthy breakfast option.

Generally we think of making chilla with gram flour (besan) but have you ever tried to give it twist and make it with suji and poha, these cheela are very crispy. Along with a rich taste and a variety, poha is incredibly healthy.If you add a lot of veggies, it becomes rich in vitamins, minerals, and anti-oxidants as well.

Today’s recipe is for cheela made with Beaten Rice ( “Poha” in Hindi) and Semolina ( “Sooji” in Hindi and “Rava” in the South).
We should preferably use the thick variety of beaten rice and fresh curds to get a better cheela. 

 I used here premium quality Poha  by royal ratan in these chillas . The amazing quality just enhanced the taste of the chillas . and made my innovation a success.

INGREDIENTS:

  • 1/2 cup flattened rice flakes / poha
  • 3/4 cup semolina (Preferably fine variety.)
  • 1/2 cup yogurt
  • 1/4 cup grated carrot
  • 1/4 cup grated beetroot
  • Salt to taste
  • Oil / Ghee to make cheela

INSTRUCTIONS:

  1. Rinse poha once with water and drain. Soak it in yogurt for about 5 minutes or until it softens.
  2. Add poha-yogurt mixture, semolina, salt and enough water to a blender and grind until the poha is ground fine.
  3. The batter should be of pouring consistency like pancakes and not too thinner.
  4. I had to add about 2 cups of water since my poha had absorbed all the yogurt. Buttermilk can be substituted for water.
    (Or poha and yogurt can be ground smoothly first and then semolina, salt and water can be added to the blender and pulsed enough just to mix.)
  5.  Add beetroot  and carrot to the batter and mix well.wp-16003589615621595636721650415696.jpg
  6. Heat a non stick tawa / flat pan / griddle and when it is hot enough, pour a ladle  of batter at the center and spread it as much as possible.wp-16003589617906149455824778733845.jpg No need to make it thinner. Pour a few drops of oil around the edges, Cook until the bottom side browns and flip it.
  7. Cook until the bottom side is cooked. Transfer the cooked cheela onto a plate and repeat the steps of making cheela. 
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MOONG SPROUTS SAVOURY WAFFLES / HIGH PROTEIN MEAL

These days, I’m experimenting with my waffle iron. Today I made a very healthy breakfast by using it: just took some moong sprouts, mixed it up into a batter and made waffles. They turned out to be delicious.
So yeah, Let’s make savoury waffles using moong sprouts, something you can introduce as high protein meal to your diet and even kids would love it.
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INGREDIENTS:
1 cup Moong Sprouts
Salt per taste
2 green chillies chopped
Some onion greens
Coriander leaves
Oil
Honey
INSTRUCTIONS:
  1. Take a cup of moong sprouts &  crushed in a mixie. Add salt per taste
  2. Add 2 green chillies chopped, Add onion greens.
  3. Add coriander leaves, Mix well.
  4. Grease waffle-maker with oi
  5. Fill the moong sprout batter in the waffle maker
  6. Close the waffle-maker and let it cook
  7. Plate the waffles
  8. Savoury waffles with health twist are ready
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NOTES:
1. The batter should be medium in consistency.
2. Other spices can be added as per one’s taste.
3. You can add up some veggies to enhance the flavours and nutrients.
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CORNFLAKES COATED RAW BANANA BEETROOT TIKKI  – EASY TEATIME SNACK RECIPE

Raw banana Tikki is an easy snack recipe or appetizer made with healthy green bananas. This cheesy Tikki with beetroot and cheese are great tea time snack and is a delicious raw banana recipe.

Raw Banana Tikki is a delicious and easy snack recipe made with green bananas. Raw banana is used to make interesting and mouth-watering dishes. For making this crunchy Indian snack recipe I have given the nugget recipe a cheesy twist.

The delicious banana Tikki is the perfect cheesy tea time snack to munch while sipping your tea in leisure evenings.
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INGREDIENTS:
2 green banana
1 teaspoon chilli flakes
½   tbsp cheese grated
⅓   cup beetroot grated, 1/2 cup carrot grated
½ cup bread crumbs
Salt to taste
1 teaspoon green chilli sauce
1 teaspoon red chilli sauce
½ teaspoon parsley
3 teaspoon cornflour
2 tablespoon water
2 tbsp Oil

INSTRUCTIONS:

  1. Cut the raw banana in two halves and boil them.wp-15939406472752634502481805828976.jpg
  2. After the bananas are boiled, peel them, cut them into pieces and mash them in a bowl.
  3. Now add ½ cup grated beetroot,carrot,  ½ cup grated cheese, 1 teaspoon green chilli sauce, 1 teaspoon red chilli sauce in the mix. Also add ½ teaspoon coriander, 1 teaspoon chilli flakes, salt to taste. Now, mix all the ingredients nicely.wp-15939406474742824797803269210265.jpg
  4. Shape them in Tikki.
  5. crush some corn flakes and dip tiikKis in this.wp-15939406476801864345601410053344.jpg
  6. shallow -fry the raw banana nuggets until they are golden brown. Serve them with your favourite sauce.NUTRITION IN GREEN BANANA – HEALTH BENEFIT
  • Raw bananas are rich in fibre which is good for the digestive system and helps in keeping the heart-healthy.
  • Incorporating raw bananas in our daily diet can help in keeping the cholesterol in check.
  • Since raw bananas have low sugar content and resistant starch, diabetics can easily have it too.
  • Raw bananas are a good source of potassium and Vitamin B-6.

 

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