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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POHA, OATS & BEETROOT CUTLETS

Delicious Poha (rice flakes), oats and beetroot cutlets are the perfect make-ahead solution to leisurely morning breakfast. Just mix, shape, chill, and pan cook these cutlets.
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Poha is a traditional Indian breakfast made across North India.
Most Indian families start their morning with a light and healthy poha recipe. Each family has their style and way of making poha. At our place, poha is an absolute favourite too!

Besides its appearance and taste, poha is an excellent source of iron and carbohydrates.
It also contains essential vitamins and is an excellent source of antioxidants – making it a great addition to your daily diet.

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

1 cup Thick Rice Flakes or Poha (beaten rice or flattened rice)
¾ cup Oats
1 large Potato (boiled)
1 medium onion (finely chopped)
1 small green chilli (finely chopped)
1/2 cup beetroot grated
1 teaspoon Cumin powder
½ teaspoon Chili powder (paprika)
1 teaspoon Chaat Masala
½ teaspoon Fennel Seeds (crushed)
1/4 cup Cilantro leaves (chopped)
– – Season to taste
1 teaspoon Lemon juice
1 tablespoon Cornstarch
2 tablespoons Oil to bind the dough
– – Oil to cook the cutlets
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INGREDIENTS:

  1. Rinse Poha (rice flakes) under tap water until soft. Rub and squeeze all the water out. Set it aside.
  2. Repeat the same with oats. Transfer the oats to a colander. Sprinkle oats with water until they are soft. Do not rinse oats or it will become soggy. Fluff it with a fork. Oats should feel soft and dry not mushy. Set it aside.wp-1593592237758444313038905600282.jpg
  3. Combine potato, onion, grated beetroot cumin powder, chilli powder, chaat masala, fennel seeds, cilantro, salt, and lemon juice to a mixing bowl (except oil). Mix well.
  4. To this potato mixture add poha and oats. Mix to combine.wp-15935922380073635376167539178904.jpg
  5. The mixture will feel sticky at this point. Add cornstarch and mix again.
  6. After adding cornstarch, the mixture will come together like a non-sticky dough.
  7. it still feels sticky, you can add an extra teaspoon but not more than that, Grease your palm and make heart shape cutlets using a cookie cutter.wp-15935922382105861779744271284498.jpg
  8. Chill these cutlets for 30 minutes in the refrigerator.
  9. After the resting time, remove the dish from the refrigerator and cut into desired shapes.
  10. Grease a pan and spread the cutlets around.
  11. Cook from all the sides until evenly brown.

Serve hot with the dip or chutney of your choice.

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NOTES:

  1. Don’t like the taste of raw onions – saute the onions in oil before adding them to the mixture.
  2. For a healthy twist, add more veggies to these cutlets. Some tested options are – red bell pepper, fresh spinach, shredded carrots, and finely chopped green beans.
  3. I have used thick Poha (rice flakes) here, but feel free to use the thin kind. For the thin poha, simply wet the poha under tap water for a few seconds and remove it. Squeeze out all the water and set it aside. Use as directed.
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