PANEER POTATO STICKS / KABABS

 

What can be better than Yummy paneer potato sticks/ kababs after hours of fasting. Just substitute the gram flour or corn flour with fasting flours like kuttu atta or singhara atta.

This is the second recipe that I prepared for IBC 24’s show ‘Swad ki rasoi’. They wanted a unique recipe for Navratri vrats, a recipe that would stand out from the others.So, I came up with the idea of paneer potato sticks garnished with sabudanas dangling like beads over it.

A wonderful and tasty dish which is easy to make and perfect for a vrat or upvas.

IMG-20170925-WA0031

 

INGREDIENTS:

4-5 large sized potatoes (aloo)
125 grams cottage cheese (paneer)
½ teaspoon pepper powder or freshly crushed pepper (Kali Mirch powder)
2 tbsp rajgira aata (Amarnath flour)
salt
1/2 tsp chili flex
oil for frying
1 green chili chopped
coriander chopped
1/2 cup sabudana soaked
sendha namak

INSTRUCTIONS :

  1. Boil the potatoes with some salt and water in a pressure cooker or microwave oven.
  2. Mash the potatoes. crumble paneer and add it to the mashed aloo. add pepper powder, or crushed pepper, Rajgura aata, sendha namak (fast salt)
  3. mix the mixture really well. there should be no lumps. The mixture should be smooth and pliable.
  4. if the mixture is slightly loose, then add some more rajgira aata . Rajgira aata binds the aloo mixture. so when you fry the tikkis in oil, they do not crumble.
  5. check the taste. add more seasoning of pepper and salt, if required.
  6. now take some portion of the mixture in your hands. shape them into sticks /kababs and then roll on soaked sabudana them.make even sized paneer sticks/kababs of the entire mixture.
  7. on a pan smear oil for frying. place the sticks/ kababs on the pan and on a High flame fry the tikkis till they turn golden brown.
  8. When browned and crisp from both sides, you can remove paneer sticks /kababs from the pan. serve aloo paneer Tikki with Hung curd dip and coriander chutney with almond and walnut.

IMG-20170925-WA0027

NOTES:

  • you can even shallow fry or deep fry. if deep or shallow frying then uses oil and not ghee. if you are using a non-stick tava, then you can use ghee or butter.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                     Like share and spread your love ❤️
Advertisements

PANEER KHEER 

one more quick sweet dessert recipe of kheer, that can be made for Navratri, Dussehra, and Diwali.1506327292494

I tasted this dish first at my aunt’s (Kalpana Bhandari) place in a get-together party ..she is one of my best mentors and guides in my cooking journey.

When I  was Invited for a show on IBC 24 a new channel named swad ki rasoi for sharing my Navratri special recipes, I click this recipe for vrat.here’s the link to my show swad ki rasoi
img_2646

This is a quick recipe of kheer as you really don’t have to wait for hours to thicken the milk as this is the recipe of kheer with condensed milk which combined with paneer takes very less time to make thick and creamy kheer.
The paneer kheer has been flavored with cardamom powder, saffron.always use fresh milk while making this kheer.   The recipe tastes somewhat like rasmalai with soft succulent crumbled paneer in flavored & sweetened milk.

img_2740
ME WITH MY KHEER

Course: dessert
Prep. Time:10 minutes
Cook Time:35 minutes
Passive Time: 30 minutes
Servings:4

INGREDIENTS:

2 cups milk full-fat whole. 500 ml
100 g condensed milk
½ cup paneer /cottage cheese crumbled, 50 gms of chenna or
8 – 10 strands saffron
1 tbsp sugar
3 to 4 cardamoms green
3 tbsps nuts Mixed (cashew nut, almond, walnut) chopped
Pomegranate pearls for decoration

INSTRUCTIONS:

  1. Take milk in a thick bottomed pan and bring it to a boil on slow heat.PicsArt_09-25-12.29.42
  2. When the milk starts to a boil, lower the heat to lowest and cook it till it starts to thicken up.
  3. Crumble the paneer and keep aside.
  4. Now to the thick milk add condensed milk and one tablespoon of sugar.
  5. Add crumbled paneer at this stage and cook it for 4-5 minutes over low heat. Keep stirring to prevent the milk from burning at the bottom.
  6. Finally, add pounded cardamom and switch off the heat.
  7. Serve this paneer ki kheer warm or chilled as you prefer. We usually chill it for 30-40 minutes in the fridge and serve it garnished with saffron strands and chopped nuts.
  8. Serve paneer kheer hot, warm or chilled .we prefer the kheer to be chilled.The kheer can be had plain and they also taste good with pooris.While serving you can garnish the kheer with chopped dry fruits and fruits.
  9. the kheer can be had plain and they also taste good with pooris.While serving you can garnish the kheer with chopped dry fruits and fruits.
  10. If you decide to make the paneer ki kheer, always try to use fresh milk and paneer, I can’t stress on these enough. In fact, any dessert if you make with fresh milk comes out much tastier.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                    Like share and spread your love ❤️

 

Caramelized Fox Nuts ( Meethe Makhane)

Fox nuts or Gorgon nut also known popularly as lotus seeds, makhane, phool patasha, phool, makhane, are a great way to snack guilt free.These nuts can be enjoyed in both savory and sweet form.

Today I am going to share a really quick recipe “Caramelized Fox Nuts”.I tried this time sweet makhane. Fox Nuts are anti-aging food as they are rich source of antioxidants and fiber.The nut is pretty versatile and often used in curries, added to veggies and pilaf, and it is even used to thicken soup.

For the presentation purpose, I tried making sugar-hearts using caramelized sugar.

INGREDIENTS:

Fox-nuts (or Makhane)- 2 cups
Ghee-2 tsp
Sugar- 3 tbsp

INSTRUCTIONS:

  1. Heat ghee in a non-stick pan.picsart_1480304449350
  2. Add fox-nuts to it and stir fry on medium flame for at least 2-3 minutes.picsart_1480304492950
  3. Gradually start adding sugar to it. Sugar will start melting and coating the fox-nuts.picsart_1480304604482
  4. Keep adding the sugar till all fox-nuts are coated. Transfer it to a serving plate and let them cool down for 5 minutes.picsart_1480304640657
  5. Caramelized Fox Nuts are ready to be served!!picsart_1477668481702

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love ❤️