Category: Breakfast / Snacks

SPICY POTATO HEARTS / POTATO NUGGETS RECIPE

Very easy to make and ideal to serve at parties, the potato nuggets is sure to please you with its succulent mouth-feel and pleasant cheesy flavour. A mixture of mashed potatoes and cheese, flavoured elegantly with red chilli flakes, is shaped into potato hearts/ nuggets and deep-fried to make this all-time favourite snack.

I served my spicy potato hearts in @nestasia.in Black micro safe plate .
@nestasia.in has an amazing collection to choose from that goes perfectly with indian as well as continental food .If you are looking for classy home decor accents then @nestasia.in is what you should stumble upon.

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Facebook: Nestasia

INGREDIENTS:

  • ¼ cup corn flour
  • ¼ tsp pepper (crushed)
  • 1 cup bread crumbs
  • 1 tsp seasme seeds
  • ¼ tsp salt
  • ¼ cup water
  • oil for deep frying

INSTRUCTIONS:

  1. Firstly, in a large mixing bowl take 2 potato, 3 tbsp  cheese, ½ tsp ginger garlic paste, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp pepper, ½ tsp chaat masala, ¼ tsp salt and 2 tbsp coriander leaves.wp-16235194792645071543630043920905.jpg
  2. mix well making sure the spices are combined well.
  3. now add ¼ cup bread crumbs and combine well. breadcrumbs helps to absorb moisture and prevent from breaking in oil.wp-16235194795023943740176006891963.jpg
  4. further prepare corn flour batter by mixing ¼ cup corn flour, ¼ tsp pepper, ¼ tsp salt and ¼ cup water.
  5. prepare a smooth flowing consistency batter.
  6. pinch a small ball sized potato dough and make heart shape using cookie cutter .wp-16235194797297601935015224084792.jpg
  7. dip in corn flour batter covering all sides.
  8. then roll in bread crumbs & seasme mixture .wp-16235194799357821466563739055900.jpg
  9. deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.
  10. flip and fry all the sides on medium flame till it turns golden and crisp.
  11. finally, drain over kitchen paper to remove excess oil and serve potato hearts/ nuggets with tomato sauce.

NOTES:

  • It is very important for the potatoes to be dry and not have excessive moisture or else the aloo nuggets won’t be crispy. Also, mash them very well or just grate them. It should not have any lump or else the nuggets will break.
  • Do not fry at low temperature, otherwise the potato nuggets will break or absorb a lot of oil
  • Make sure you refrigerate the potato nuggets mixture for at least half an hour before shaping it. Remove it from the fridge just when you are ready to roll and deep-fry the nuggets, otherwise it will become soft and difficult not only to roll but also to fry the aloo nuggets – the nuggets might break and the cheese might ooze out, causing a pretty mess. If you keep the mixture refrigerated till the time of cooking, it will be too easy!
     

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BUTTERMILK VADA / INSTANT VADA

An ideal and unique deep-fried snack recipe made with semolina, beaten rice, fresh herbs and sour buttermilk. it is known for its similarities with most famous south indian medu vada, especially the doughnut shape, but has totally different taste and flavour. it is generally served as a side dish to lunch/dinner or as an evening snack with a choice of tomato sauce toppings or any spicy dip.
One such easy and simple instant vada recipe is the buttermilk vada known for its taste, flavour and ease of preparing it.

furthermore, i would also like to highlight some more additional tips, suggestions and variations to the instant mor vadai. firstly, with respect to shape, you do not have to necessarily shape it like a doughnut. you can shape it like a disk or to any other shape as per your preferences. the doughnut-like shape makes it more attractive and appealing.
I used cookie cutter to make my all time favourite heart shape .

secondly, try to use sour curd or yoghurt to prepare the buttermilk. if you use sour curd, the sourness taste goes into the vada to have a combination of flavour and taste.

I used kriti oil in this recipe.

INGREDIENTS:

  • 1 cup poha/ flattened rice (thick)
  • ½ cup rava / semolina / suji (coarse)
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 chilli (finely chopped)
  • 1 tsp ginger paste
  • ½ tsp chilli flakes
  • 1 tbsp sesame
  • few curry leaves (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • 2 tbsp coconut (grated)
  • 1 tsp cumin
  • ¼ cup rice flour
  • oil (for frying)

INSTRUCTIONS:

  1. firstly, in a large bowl place a sieve and rinse 1 cup poha.
  2. Transfer the rinsed poha to a large bowl and add ½ cup rava.,also, add ½ tsp salt, 1 cup buttermilk and mix well.
  3. Rest for 20 minutes or until the poha and rava absorbs buttermilk.wp-16162414982813818275046342995206.jpg
  4. After 20 minutes, the poha and rava have softened well.
  5. Now add 1 chilli, 1 tsp ginger paste, ½ tsp chilli flakes, 1 tbsp sesame, few curry leaves, 2 tbsp coriander, 2 tbsp coconut and 1 tsp cumin.
  6. Squeeze and mix well making sure everything is well combined.
  7. Further, add ¼ cup rice flour and mix forming a soft dough.wp-16162414984793983311983118709990.jpg
  8. Grease hands with oil and pinch a ball sized dough.
  9. Flatten slightly and make heart shape using cookie cutter and make a hole in the centre.wp-16162414987503324892666888567536.jpg
  10. Deep fry in hot oil, keeping the flame on medium.
  11. Stir occasionally, and fry on medium flame until the vada turns golden and crisp.
  12. Drain off the vada on kitchen paper to remove excess oil.
  13. Finally, enjoy buttermilk vada with chutney or tomato sauce.
    wp-16162414980531854513659970170516.jpg

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MOONG DAL DHOKLA BITES WITH STRAWBERRY CHILLI COMPOTE &GREEN CHUTNEY

This is a healthy, tasty and nutritious dhokla variety made with mung lentils, herbs and spices. A delicious vegan, protein-rich and guilt-free snack that you can enjoy any time.
Gujrati dhokla in new avtar 
Strawberry Chili Compote,  and coriander chutney  – Jazz up this humble Indian classic with some homemade accompaniments and toppings for a festive appetizer!

INGREDIENTS:

Moong Dal Dhokla Batter :

  • 1 cup yellow moong dal (petite split yellow lentils)
  • 2 green chilies , roughly chopped
  • 1 inch ginger , roughly chopped
  • water , as needed for grinding
  • 2 tbsp yogurt , thick
  • 1 tbsp besan (gram or chickpea flour)
  • 1 1/2 tsp sugar
  • 1/2 tsp turmeric powder
  • 1 tsp lemon juice
  • 2 tsp oil , hot plus more for greasing
  • 1 tsp fruit salt (eno)
  • salt , to taste

Moong Dal Dhokla Tempering:

  • 1 1/2 tsp oil
  • 1 tsp mustard seeds
  • pinch asafoetida powder (hing)
  • 2 green chilies , slit
  • 6 curry leaves , torn in half
  • 1/4 cup water
  • 1/2 tsp sugar
  • pinch salt

Strawberry Chili Compote:

  • 1 cups strawberries , washed and finely chopped
  • 2 1/2 tbsp sugar
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp red chili flakes
  • pinch salt
  • 1/2 tsp corn starch
  • 2 tbsp water

Coriander chutney:

  • 1cup coriander
  • 1 green chilli
  • 1 lemon
  • salt to taste
  • 1tsp jeera

Toppings:

  • pomegranate seeds
  • pumpkin seeds
  • pistachio , slivered
  • red chili flakes , if needed

INSTRUCTIONS:

Moong Dal Dhokla:

  1. Wash the moong dal under cold water a few times. Then, soak it in warm water for an hour. Once soaked, drain the water.
  2. Transfer the soaked dal to a blender and grind with green chilies and ginger. Slowly add water as needed to get the desired consistency. The dhokla batter should be thick and smooth.
  3. Transfer the paste to a bowl and add in yogurt, besan, sugar, turmeric powder, hot oil, and lemon juice. Mix well for 5 minutes to aerate the batter.
  4. Preheat your steamer.
  5. When your steamer is hot and you are ready to steam the dhoklas, add in salt and fruit salt and mix gently.
  6. Pour the batter into the greased steamer tray.
  7. Steam the dhoklas in the steamer for 12 minutes on high flame or until the dhokla is cooked.
  8. While the dhoklas are steaming, we will make the temper. Heat oil in a small pan, add in mustard seeds and asafoetida powder (hing). When they start crackling, add in the green chilies and curry leaves and saute. Then, add in water, sugar and salt. Boil for 1 to 2 minutes and switch off the gas. Keep it aside for 10 minutes.
  9. Once the temper cools down, strain it into a bowl.
  10. Now, slowly spread the temper evenly on the dhoklas,1 tbsp at a time. Make sure that the dhoklas don’t get soggy.
  11. Use only as much temper as needed to cover entire dhokla. Keep them aside for 15 minutes.wp-16146164885435714193950795651959.jpg
  12. Now, cut the dhoklas into your desired shape. I used a cookie cutter to cut them in heart  shapes.wp-16146164883253266247350523008094.jpg

Strawberry Chili Compote:

  1. In a small pan on medium flame, add in the strawberries, sugar, lemon juice, lemon zest, red chili flakes, salt and 2 tbsp water. Bring it to a boil. Then, reduce the heat to low and simmer until the strawberries become soft and the liquid starts to thicken.
  2. Add in 1/2 tsp corn starch mixed with 2 tsp of water to the compote. Bring it to a boil and turn off the heat. Your Strawberry Chili Compote is ready!

Coriander chutney:

  1. Mix together all of the ingredients and churn in the mixer.
  2. Add some water if required.

Assemble Moong Dal Dhokla Bites:

  1. To serve, warm the dhoklas and then add on the accompaniments and garnishes as you wish!
  2. I like to spread on a dollop of one of the sauces (strawberry chili compote, coriander chutney and sprinkle on some of the toppings.
     

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MATAR KA CHILLA WITH PANEER STUFFING

Green Peas Pancake is a quick and easy breakfast for everyone. 

Matar Ke Chille | Green Peas Pancake is a delicious and very healthy dish. This has green peas, some spices, gram flour, little semolina that makes it very healthy. Moreover, this is quick and very simple to prepare.

You can have it in your breakfast or whenever you are hungry and looking for quick recipe. 

INGREDIENTS:

  • Green Peas/ Hare Matar – 1/2 Cup
  • Ginger – 1 inch piece
  • Green Chilli – 1
  • Coriander Leaves – a handful
  • Besan/Gram Flour – 1 Cup
  • Semolina – 2 Teaspoon
  • Chaat Masala – 1/2 Teaspoon
  • Salt – as per taste
  • Red Chilli Flakes – as per taste
  • Oil – as required

INGREDIENTS FOR THE FILLING :

  • 1 cup Paneer (Homemade Cottage Cheese), Grated
  • 1/2 cup Onion , finely chopped
  • 1 Green Chilli , finely chopped
  • 1 teaspoon Chaat Masala Powder , for seasoning
  • Salt, to taste
  • Coriander (Dhania) Leaves, finely chopped

INSTRUCTIONS:

  1. Combine all the ingredients for the paneer filling mixture. Keep aside.
  2. Take a grinder jar, add green peas, ginger, green chilli and coriander leaves. Grind them to make smooth paste.
  3. Now, take a bowl and add gram flour, semolina, chaat masala, salt, red chiili flakes, ground paste.wp-16111593646643392869007916739049.jpg
  4. Add little water to make batter of flowing consistency.
  5. Heat a tawa or pan. Grease it with oil.
  6. Pour the batter to make pancakes.
  7. Cook on a low flame from both the sides. Sprinkle some oil while cooking the pancakes.
  8. Once they are cooked, Remove from the matar cheela from the skillet, place it on a platter with the bottom side facing down.
  9. Fill about scoop of paneer filling along center diameter of cheela and fold it lengthwise tightly.
  10. Delicious ‘Matar Ke Chille | Green Peas Pancake’ is ready to be served. 
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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.
     

wp-16060522357372654887572272380148.jpg

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