Bean And Spinach Rice
Bean and Spinach Rice is a very healthy and delicious rice made with spinach and kidney beans and flavored with Baharat powder to give it a Lebanese flavor. It is rich in protein, folic acid and iron . It is gluten-free and vegan!!
Since this is mild rice, serve it with a hot curry. I have served with vegetables in red hot sauce. I will share the recipe of it soon.
Bean and Spinach Rice
Bean and Spinach Rice is a very healthy and delicious rice made with spinach and kidney beans and flavored with Baharat powder to give a Lebanese flavor. It is rich in protein, folic acid and iron . It can be enjoyed by gluten-free and vegan!!
Servings: 4 people
Calories: 337kcal
Ingredients
- 1.5 cup basmati rice or long grained rice
- 3/4 cup kidney beans rajma, soaked, boiled and cooked.
- 1 tbsp oil
- 1 snall onion washed and finely chopped
- 2 tsp garlic chopped or grated
- 1 green chili finely chopped
- 1 cup spinach washed and finely chopped
- 1/2 tsp cumin seed powder roasted, jeera powder
- 1/2 tsp baharat powder
- 1 tsp paprika powder
- 1/4 cup parsley washed and chopped
- salt as per taste
Instructions
- In a big pan, heat oil and add chopped garlic and green chili. Saute for a minute.
- Add chopped onion and saute till translucent.
- Add the washed and chopped spinach and cook till spinach shrinks and is cooked.
- Add cooked kidney beans (rajma), baharat powder, roasted cumin powder and paprika powder.
- Mix well and saute till spices are fragrant.
- Add the cooked rice and salt and mix well.
- Add the chopped parsley. Keep aside some for garnishing and mix well. The bean and spinach rice is ready to serve.
- Grease a bowl and put the prepared rice in it. Press it and then unmould in the serving plate. Sprinkle chopped parsley on top and serve.
Nutrition
Calories: 337kcal | Carbohydrates: 65g | Protein: 8g | Fat: 4g | Sodium: 50mg | Potassium: 289mg | Fiber: 4g | Vitamin A: 1300IU | Vitamin C: 9.3mg | Calcium: 44mg | Iron: 2.3mg
Tabbouleh
Tabbouleh is a vegetarian salad made from broken wheat (bulgur, dalia or fada), onions and tomato. It is flavored with fresh parsley, mint and sesame seeds. The dressing is made with simple ingredients such as lemon juice, olive oil and salt. It is an integral part of Lebanesse mezze served in Lebanese cuisine. Tabbouleh is also known as tabbouli or taboulah.
Tabouleh is served along with other meze dishes such as falafel, pita bread and different dips such as hummus, baba ghanoush or muhammara (roasted capsicum and walnut dip).
This salad can be enjoyed as a one meal dish and is good for vegans!! It is a perfect dish to be carried along for a pot luck or picnic.
The salad tastes good when chilled and hence make it earlier and refrigerate for at least 2-3 hours before serving it to your guests.
Broken wheat is cooked quickly and hence do not overcook it. It should not be cooked till mushy.
Swap broken wheat with couscous or quinoa for a variation. You can also add cooked pasta in place of broken wheat.
Click for other Lebanese mezze recipes:
Roasted capsicum and walnut dip (Muhammara)
Friends do make this refreshing salad and share your comments with me.
Thank you and happy cooking!!
Tabbouleh
Tabbouleh is a vegetarian salad made from broken wheat (dalia or fada), onions, tomato. It is flavored with fresh parsley, mint and sesame seeds. The dressing is made with the simple ingredients like lemon juice, olive oil and salt. It is a integral part of Lebanesse mezze served in Lebanese cuisine.
Servings: 4 people
Calories: 215kcal
Ingredients
- 1 cup broken wheat dalia or fada
- 1/4 cup mint leaves washed and finely chopped
- 1/2 cup parsley washed and finely chopped
- 2 tbsp sesame seeds roasted
- 1/4 cup spring onion both green and whites washed and chopped
- 1 lemon juice around 2 tbsp
- 2 tbsp olive oil
- salt to taste
- 3 cup water for cooking broken wheat
Instructions
- In a broad pan boil around 2-3 cups of water. Add broken wheat and cook for 10 minutes or until tender.
- Drain and pour cold water over it to stop the process of further cooking. Drain and keep aside.
- In a bowl add add chopped tomatoes, spring onions (both white and greens), mint leaves, parsley and sesame seeds.
- In another small bowl prepare the dressing. Take olive oil and add lemon juice and salt. Whisk it well.
- Add the cooked and drained broken wheat to the chopped vegetables and mix well. Pour the prepared dressing over it and toss well. The tabouleh salad is ready. Refrigerate for 2-3 hours before serving and serve chilled.
- Serve the refreshing and chilled tabouleh.
Nutrition
Calories: 215kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 239mg | Fiber: 7g | Vitamin A: 815IU | Vitamin C: 14.9mg | Calcium: 83mg | Iron: 2.2mg
Baba Ghanoush
Babaganoush is a traditional middle eastern eggplant dip that you can serve with Falafel, pita bread, lavash or chopped vegetables. It is made with grilled brinjals and other raw ingredients such as garlic, tahini paste, cumin powder, and salt. It has a delicious smoky flavor.
Baba Ghanoush
Babaganoush is a traditional middle eastern eggplant dip that you can serve with Falafel, pita bread, lavash or chopped vegetables. It is made with grilled brinjals and other raw ingredients such as garlic, tahini paste, cumin powder, and salt. It has a delicious smoky flavor.
Servings: 1 cup
Calories: 142kcal
Ingredients
- 2 big eggplant washed and pierced with fork
- 1 tsp olive oil
- 3 tsp tahini paste I have used the store bought
- 2 cloves garlic chopped
- 1/4 tsp cumin powder roasted , jeera powder
- 1/2 tbsp lemon juice
- salt to taste
- 1 tbsp parsley or coriander washed and chopped for garnishing
- 1/4 tsp paprika for garnishing
Instructions
- In a baking tray lined with baking paper, place the eggplants pierced with fork.
- Grill them in the preheated oven at 200 C for 40-45 minutes or till the skin gets charred. Cool and remove the skin. Discard the skin. Mash the roasted brinjal flesh to pulp.
- In a mixture jar, add the mashed brinjal pulp, olive oil, tahini paste, chopped garlic, roasted cumin powder, lemon juice, and salt.
- Blend into a smooth paste.
- Remove in the bowl and garnish with parsley.
- Sprinkle paprika powder and serve with falafel, chopped veggies, pita bread or lavash.
Nutrition
Calories: 142kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 68mg | Vitamin A: 320IU | Vitamin C: 9.8mg | Calcium: 32mg | Iron: 1.2mg
Roasted capsicum and walnut dip (Muhammara)
Roasted capsicum and walnut dip (Muhammara) is a traditional Middle Eastern dip made with roasted red capsicum, walnuts, garlic and olive oil. The pomegranate powder (anardana powder) adds a unique tangy taste to the dip. The rich red color dip is healthy and can be enjoyed with chopped veggies, pita bread, lavash or falafel. It is vegan.
I have used bread to get the thick consistency of the dip. For a more healthier version you can use roasted quick oats to make the dip. This also makes the dip gluten free. In the place of anardana powder, you can use pomegranate molasses that is readily available in the supermarkets.
Roasted capsicum and walnut dip (Muhammara)
Roasted capsicum and walnut dip (Muhammara) is a traditional Middle Eastern dip made with roasted red capsicum, walnuts, garlic and olive oil. The pomegranate powder (anardana powder) adds a unique tangy taste to the dip. The rich red color dip is healthy and can be enjoyed with chopped veggies, pita bread, lavash or falafel. It is vegan.
Servings: 1 cup
Calories: 588kcal
Ingredients
- 2 red capsicum
- 1 tsp green chillies finely chopped
- 1 bread slice or 3 tbsp bread crumbs
- 1 cup walnuts roughly chopped
- 2 tsp lemon juice
- 1/2 tsp anardana powder
- 1 tbsp water
- 1/2 tsp cumin seed powder roasted, jeera powder
- 1/2 tsp sugar
- 5 tsp olive oil
- salt to taste
Instructions
- Wash and pierce the red capsicum with a fork. Place them on a baking tray lined with baking paper. Bake the capsicum at 200 C for 10-12 minutes or till the skin blackens. Alternatively, you can roast the capsicum on the flame of the gas stove. Move the capsicum over the flame till the skin blackens.
- Remove and cool the capsicum. Peel off the charred skin.
- Remove the skin.
- In a mixture jar, add chopped walnuts, green chili, sugar, and salt. Pulse till the walnuts are ground to powder.
- Now add the roasted and peeled red capsicum and bread slice. Blend them to smooth paste.
- Add anardana powder, 1 tbsp water, and 4 tsp olive oil.
- Blend them to a smooth mixture.
- The roasted red capsicum and walnut dip is ready. Remove it in the serving bowl.
- Drizzle with 1 tsp olive oil and serve with falafel, chopped veggies, pita bread or lavash.
Nutrition
Calories: 588kcal | Carbohydrates: 32g | Protein: 12g | Fat: 48g | Saturated Fat: 5g | Sodium: 170mg | Potassium: 548mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3725IU | Vitamin C: 153.9mg | Calcium: 94mg | Iron: 3.5mg
Hummus
Hummus is a traditional spread or dip made with cooked chickpea blended together with garlic, tahini paste, salt, lemon juice, and olive oil. It is served traditionally with pita bread, lavash, falafel or chopped vegetables. It is a Lebanese or Middle Eastern Cuisine. It is protein-rich, healthy, gluten-free and vegan.
The homemade hummus is tastier and creamier than one bought in store. You can make a big batch of hummus and can freeze it in small containers. I like to freeze in small containers and use them as a dip to be carried in the lunchboxes or to make a falafel wrap for a quick lunch.
I had also shared the recipe for falafel earlier. Hummus goes well with falafel. I will also share the recipe for baba ganoush dip and roasted red capsicum and walnut dip.
So friends do try out this simple and easy to make chickpea dip and please share your feedback with me.
Hummus
Hummus is a traditional spread or dip made with cooked chickpea blended together with garlic, tahini paste, salt, lemon juice, and olive oil. It is served traditionally with pita bread, falafel or chopped vegetables in Lebanese or Middle Eastern Cuisine. It is protein-rich, healthy, gluten-free and vegan.
Servings: 4 people
Calories: 166kcal
Ingredients
- 1 cup chickpeas Kabuli chana or chole chana washed and soaked overnight
- 1 tbsp garlic chopped
- 1 lemon juice
- 1 tbsp tahini paste I have used the ready made paste
- 1/4 cup olive oil
- 1/4 tsp paprika powder to sprinkle while servingq
- 1 tsp olive oil drizzled on the top while serving.
- salt to taste
- 2 cup water for pressure cooking
Instructions
- Wash and soak chickpeas (kabuli chana/ chole) overnight.
- In a pressure cooker, cook the chickpeas with two cups of water and salt for 5-6 whistles on high heat and 2 whistles on low heat.
- Drain the cooked chickpeas. Reserve the drained liquid and keep it aside.
- In a mixture jar, add the cooked and drained chickpeas and chopped garlic.
- Add lemon juice, tahini paste, olive oil and salt to taste. Add the reserved drained liquid as required to grind into a smooth paste.
- Blend the mixture into the smooth paste. The hummus is ready. You can refrigerate till you serve. Or freeze it in small containers till used.
- Place the hummus in a serving dish. Sprinkle paprika powder over it and drizzle olive oil over the prepared paste. The hummus is ready to serve. Serve it with pita bread, falafel, vegetable sticks or lavash.
Nutrition
Calories: 166kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 136mg | Fiber: 3g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1.4mg
Kaju Katli
Kaju katli (Cashew nut Slices) is a popular Indian sweet made by cooking cashew nut powder in sugar and water solution. It is enjoyed by all age groups and is the perfect way of celebrating happy moments and festivals such as Diwali, Janmashtami, Navratri or Holi with family. It is gluten-free and can be enjoyed while fasting (upwaas/Vrat).
Making Kaju Katli at home is very easy, economical and hygienic. It is made with 100% fresh ingredients without any adulterations. I am sharing with you the easy way of making kaju katli at home with perfect measurements. I have shared a few points in the note section that will help in making the process easier.
With the same process, you can shape the cashew nut mixture to make Kaju apples, Kaju Jalebi, kaju paan, kaju watermelon, kaju sitafal, kaju rolls. Also, you can try making katli with different nuts such as almonds, walnut or pistachio following the same process. I have recently made Badam Katli with the same procedure.
I have added saffron and cardamom for extra flavor. You can try with different flavors by adding rose petals, rose water or kewda essence. For making chocolate flavor katli, add a tbsp of cocoa powder to the cashew nut sugar mixture while cooking.
Kaju katli (Cashew nut Slices)
Kaju katli (Cashew nut Slices) is a popular Indian sweet made by cooking cashew nut powder in sugar and water solution. It is enjoyed by all age groups and is the perfect way of celebrating happy moments and festivals such as Diwali, Janmashtami, Navratri or Holi with family. It is gluten-free and can be enjoyed while fasting (upwaas/Vrat).
Servings: 25 slices
Calories: 99kcal
Ingredients
- 2 cup cashew nut Powdered finely
- 1 cup sugar I have used raw sugar and hence the colour of the katli is off white. If you use white sugar the colour of the katli will be whiter.
- 1 cup water
- 2 tbsp ghee clarified butter, (or use coconut oil to make vegan)
- 2 tsp cardamon powder
- 1 tsp saffron strands
Instructions
- In a heavy bottom pan or a nonstick pan put sugar and water. Put it to heat.
- The sugar will dissolve and the mixture will start to boil after 4-5 minutes.
- Let it boil more. Add saffron strands and cardamom powder to the boiling mixture.
- After 8-10 minutes, check for the one string consistency of the syrup by putting the syrup between the first finger and thumb of the hand. When you press and release the finger it will show a string. That is when the sugar syrup is of one string consistency.
- Now add the powdered cashew nut mixture. Mix well.
- Start cooking the mixture on medium heat by continuously stirring in between. (Keep stirring to avoid mixture sticking at the bottom of pan).
- After 8-10 minutes, the mixture will come together. (In a non stick pan, the mixture will come together as a dough). Add ghee to it and mix well. R
- Remove the cashew nut mixture on the butter paper or greased plate. Spread the hot mixture with a spatula. And once it gets little cool, knead the mixture to smooth dough.
- Make a smooth ball of mixture and flatten it.
- Now put other butter paper on the mixture and then with the help of rolling pin, roll the mixture into a big circle of 4 mm thickness.
- With the help of sharp knife or pizza cutter, cut into diamond pieces. Let it cool. The kaju katli is ready. Store the katli into air tight container for a week.
- Kaju Katli is ready to serve. Enjoy.
Notes
Notes:
- Always use a thick bottom pan or non stick pan to make Kaju Katli.
- Use fresh cashew nuts. Chop the cashew nut into small pieces and put it in the freezer for a couple of hours before grinding. This will help to grind the cashew nut quickly into a fine powder.
- Do not run the mixture grinder continuously for grinding. It will result in releasing oil from the cashew nut and make an oily paste. Instead, pulse the grinder for few times to get dry powder.
- Sieve the mixture to get a fine cashew nut powder.
- To get white colur kaju katli, use white sugar. I prefer using raw sugar and hence the colour of the katli is pale white.
- Once the sugar dissolves in water and the mixture starts boiling, you can add the cashew nut powder and start cooking. I prefer to get one string thread consistency of the sugar solution and then cook the cashew nut powder in it. Keep on stirring continuously so that the mixture does not stick to the bottom of the pan. Cook the mixture on low to medium heat.
- If you find the cashew mixture getting stiff after addition of the sugar syrup, then add a tsp of water and mix it well. It will lower the temperature of the mixture and make it smooth.
- Knead the cashew nut mixture to a smooth dough before rolling it.
- With the same kneaded dough you can shape to make kaju apple or kaju jalebi or kaju heart or any shape of your choice.
Nutrition
Calories: 99kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1mg | Potassium: 69mg | Sugar: 8g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.7mg
Dudhi Chana Nu Shaak/Lauki Chana Dal ki Subji/ Bottlegourd Gram Curry
Dudhi Chana Nu Shaak/Lauki Chana Dal ki Subji/ Bottlegourd Gram Curry is a curry made as a regular everyday meal (roz ka khana) in Gujarati household. It is a delicious, protein-rich and vegan curry made by cooking Dudhi (bottle gourd) and chana dal (split gram) along with spices. Serve it with roti, bhakri, rotla or thepla for a complete, satisfying and a balanced meal. It is good for weight watchers. This subji is very quick to make and yet is delicious and nutritious. The chana dal can also be substituted with moong dal for people having gastric trouble.
I have cooked the subji in a pressure cooker. Pressure cooking is quicker and retains the nutrients of the food. Alternatively, you can cook the dudhi chana nu shaak in a pot. It will take longer to cook and add water as necessary.
You can adjust the quantity of water as per your choice. Sometimes the dudhi itself will release more water after cooking and the subji will look more watery. Just put the vessel on heat and cook till water evaporates and the consistency of subji is achieved as per your choice.
So friends do make this quick recipe and enjoy with your family and do not forget to share your reviews with me.
Dudhi Chana Nu Shaak/Lauki Chana Dal ki Subji/ Bottlegourd Gram Curry
Dudhi Chana Nu Shaak/Lauki Chana Dal ki Subji/ Bottlegourd Gram Curry is a curry made as a regular everyday meal (roz ka khana) in Gujarati household. It is a delicious, protein-rich and vegan curry made by cooking Dudhi (bottle gourd) and chana dal (split gram) along with spices.
Servings: 4
Calories: 135kcal
Ingredients
- 250 g bottlegourd doodhi, washed, peeled and chopped
- 1/2 cup split gram chana dal soaked for 1 hour
- 1 tbsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 1/2 tbsp ginger garlic paste
- 1 tomato washed and finely chopped
- 2 tsp sugar (skip if you want to make diabetic friendly)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder haldi
- 2 tsp coriander cumin powder dhania jeera powder
- 1 cup water
- salt as per taste
Instructions
- Wash and soak the split gram (chana dal) for at least one hour.
- Heat oil in the pressure cooker pan. Add mustard seeds (rai) to it. When it crackles add cumin seed (jeera) to it. Then add asafoetida (hing) and ginger garlic paste.
- Add washed and chopped tomatoes to it. Add a little salt and cook till tomatoes soften.
- Add spices - turmeric powder (haldi), coriander-cumin powder (dhania-jeera powder), red chili powder and sugar. Saute till spices release aroma.
- Now add the soaked chana dal and half cup of water.
- Let the water boil and dal cook for 5 minutes.
- Add the chopped bottle gourd (dudhi) to it.
- Mix well and add remaining water and salt to it. Close the pressure cooker lid with a whistle and cook for 4 whistles on high heat and 2 whistles on low heat.
- Let the pressure cooker cool by itself. Remove the lid and dudhi chana nu shaak is ready to serve.
- Enjoy the dudhi chana nu shaak with hot rotis, bhakri , rotla or thepla.
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Sodium: 20mg | Potassium: 153mg | Fiber: 5g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 6.9mg | Calcium: 36mg | Iron: 2.8mg
Instant Khaman Dhokla
Instant Khaman Dhokla is a very popular and irresistible Gujarati snack. It is a steamed cake savory cake made with chickpea flour (besan) and spices. It is a vegan, nutritious and healthy snack.
Traditionally, khaman is made by soaking the chana dal, grinding it coarsely and then fermenting it for 7-8 hours. Spices are then added to it nad the batter is steamed in a steamer.
Here is the quick way of making khaman dhokla that requires no grinding and fermentation. The khaman dhokla comes out spongy with an irresistible taste.
Few tips to help you make soft and spongy khaman.
Use fine chickpea flour (besan) without any lumps in it for preparing khaman (if you have time you can sift the flour to remove the lumps).
Adding sooji (semolina) to the batter will help get the coarse texture of khaman.
Always use fresh eno (fruit salt). If eno is not fresh it will make the khaman dense.
You can replace eno with baking powder and lemon juice with citric acid.
Beat the batter well till light and fluffy. Then always allow the batter to rest at least for 15 minutes.
Keep the steamer with water and the greased tin or plate to boil.
Once the steamer is ready, take the prepared batter and add eno to it. Add 2 tsp of water on eno. The bubbles will start to form. Now whisk the batter in one direction. (Do not whisk the batter vigorously). Once eno is mixed pour the batter in the greased plate/tin that is kept for steaming and steam the batter in the steamer. This action should be quick after the eno is mixed.
If these few points are kept in mind then I am sure the khaman dhokla will come out very well.
I have added a pinch of turmeric to the batter. This resulted in red spots after the batter was steamed. But you can skip adding turmeric to get plain yellow khaman dhokla.
Adding water while making tadka/tempering will help in soaking the khaman and make it softer. It is just like soaking the cake with sugar syrup. The sponge absorbs the water and makes the cake softer.
So friends what are you waiting for? Follow these easy steps and you can make the delicious khaman dhokla in less time. Also, friends pepkitchen appreciates your views and comments, so please share your feedback with us.
Instant Khaman Dhokla
Instant Khaman Dhokla is a very popular and irresistible Gujarati snack. It is a steamed cake savory cake made with chickpea flour (besan) and spices. It is a vegan, nutritious and healthy snack.
Servings: 4 people
Calories: 239kcal
Ingredients
- 1 cup chickpeaflour besan/gram flour
- 1.5 tbsp semolina sooji
- 3.5 tsp sugar
- 1/8 tsp turmeric powder optional
- 1 tsp ginger-green chili paste
- 1 tsp lemon juice
- 1.5 tsp eno fruit salt
- 1/4 tsp oil for greasing
- 2 tbsp oil
- 1 tsp mustard seed
- 1 tsp sesame seed
- 2 green chili slit
- 1/4 tsp asafoetida hing
- curry leaves few
- 2 tbsp coriander leaves washed and chopped
- 2 tbsp coconut fresh or dessicated
- 2 tbsp water
- 2 tsp water to put over the eno
Instructions
- Take chickpea flour (besan) in a mixing bowl.
- Add semolina (sooji) to it.
- Add sugar to it.
- Add ginger green chili paste
- Add lemon juice.
- Add a pinch of turmeric (optional)
- Add salt.
- Mix all the ingredients well and then gradually add water to the mixture, stirring so that no lumps are formed.
- The batter should smooth and consistency as shown.
- Mix well and cover and keep aside for 30 minutes or 15 minutes at least.
- In the meantime grease the baking tin or a deep plate with oil.
- Put water in the steamer and heat it.
- Now after 30 minutes, mix the batter and then add the fruit salt or eno.
- Add 2 tsp of water on the eno. Bubbles will start to form.
- Now whisk the batter gently. The batter will start to rise.
- Be quick at this stage, immediately pour the batter into the greased plate. Tap it.
- Place the plate filled with the batter in the steamer and cover it and steam the batter for 15 minutes or until the toothpick inserted comes out clean.
- Remove the tin and let it cool for five minutes. The khaman has risen and has left the edges of the tin. (the reddish spot are due to turmeric)
- Invert the tin on a cooling rack.
- Prepare the tempering/tadka. Heat oil in a pan. Add mustard seeds, when it crackles add sesame seeds.
- Add green chili, curry leaves, and asafoetida.
- Add water to the tempering and let it boil for , a couple of minutes.
- Cut the khaman into squares or diamond. Pour the prepared tempering/tadka over the cut khaman. Garnish with chopped coriander and coconut.
- The khaman is ready to serve.
Nutrition
Calories: 239kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 313mg | Fiber: 4g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 8.3mg | Calcium: 30mg | Iron: 2.3mg
Baked Palak Paneer Samosa
Baked Palak Paneer Samosa is a nonfried variation of samosa dish made with an outer covering made with spinach and stuffed with spicy paneer (cottage cheese) filling. It is baked and a perfect treat for people avoiding the deep fried food.
Click for the for regular baked samosa below:
You can this try out different variatons in making samosa by making filling with different ingredients.
Enjoy making this non fried samosa and please share your views with me.
Baked Palak Paneer Samosa
Baked Palak Paneer Samosa is a nonfried variation of samosa dish made with an outer covering made with spinach and stuffed with spicy paneer (cottage cheese) filling. It is baked and a perfect treat for people avoiding the deep fried food.
Servings: 20 samosa
Calories: 120kcal
Ingredients
For Outer Covering
- 1.5 cup wholewheat flour
- 0.5 cup all purpose flour maida
- 2 tbsp cornflour
- 3 tbsp oil
- 1 tbsp lemon juice
- 3/4 cup spinach puree
- salt to taste
- 1/2 cup whole wheat flour for dusting and rolling
For Stuffing
- 2 tsp oil
- 1/2 tsp cumin seed jeera
- 1 tsp ginger chilli paste
- 1/2 cup green peas boiled
- 1 small onion finely chopped
- 1 tsp coriander powder
- 1/2 tsp dry mango powder amchur
- 1 tsp red chili powder
- 1/4 tsp garam masala
- 2 tbsp coriander washed and chopped
- 200 g paneer cut into small cubes
- 4 tsp oil for making stuffing and brushing the samosa
- salt to taste
- water for sealing edges
Instructions
For Outer Covering
- In a big bowl take whole wheat flour, maida, and cornflour. Add salt, lemon juice, and oil (keep 1 tsp oil aside for smoothening the dough).
- Mix well till the mixture resembles breadcrumbs.
- Add spinach puree to it and mix well.
- Knead into a stiff dough like paratha.
- Add 1 tsp oil and smoothen the dough. Cover the dough with a wet cloth and keep the dough aside. In the meanwhile prepare the stuffing.
For Stuffing
- In the pan add two tsp oil, add cumin seed and fry. Once the cumin seed crackles, add ginger chili paste and saute.
- Add the chopped onions and saute till the onions become translucent.
- Add turmeric, coriander-cumin powder, red chili powder, dry mango powder (amchur) and garam masala. Mix well and saute for a minute.
- Add the boiled peas and mix well.
- Add the chopped paneer cubes and salt.
- Mix well and add chopped coriander leaves.
- Mix well and saute for a minute. The stuffing is ready. Keep it aside and let it cool.
Filling and baking samosa
- Make equal balls from the kneaded dough. Take one ball, flatten it and dust it with flour.
- Roll the dough into a circle (around 18 cm). Cut the circle into half.
- Take one part and make a cone from it by bringing both the edges together. Seal the edges by applying water.
- Put the prepared filling in the cone pressing lightly so that it is packed without any air pockets. Apply water on the upper edges and seal it.
- The samosa is stuffed.
- Similarly, prepare the remaining samosas.
- Put the samosa on the baking paper. Apply oil on it. Bake the samosa in the preheated oven at 200 C for 25-30 minutes or till crispy.
- The baked palak paneer samosa is ready to serve.
Nutrition
Calories: 120kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 6mg | Potassium: 77mg | Fiber: 1g | Vitamin A: 185IU | Vitamin C: 3.5mg | Calcium: 57mg | Iron: 0.8mg
Baklava
Baklava is made from layers of filo pastry filled with chopped nuts such as walnuts, pine nuts, pistachios, and almonds and held together by syrup or honey. It is a very rich dessert.
Baklava is usually made in a large pan. The layers of filo pastry are laid out and butter or oil is applied to the pastry sheets to give it a melt-in-your-mouth texture. The recipe calls for many layers of nuts. The filo sheets should be layered by applying butter between them. By doing so, the pastry when baked will melt in your mouth and will be flaky. Before the pastry and nuts are baked, the baklava is cut into pieces, mostly diamond or square. If you do not have filo pastry, you can also use samosa Patti or spring roll sheets that are available in the market.
Once the pastry is baked, the syrup made with honey and lemon is poured over the top. The dish is then left to sit, allowing the liquid to soak in. This gives baklava its dense, syrupy texture. Besides honey and lemon, the syrup can be also flavored with other flavbors such as rose water, orange juice or cardamom and cloves.
I find Baklava to be similar to the Indian sweet “Ghari” where the all-purpose flour sheet is filled with crushed nuts, sugar, and cardamom and then fried and soaked with ghee (clarified butter).
The Baklava is very easy to make at home. I bet that you will enjoy the homemade baklava more as it is less sweet. It is also more economical.
Baklava can be enjoyed as a dessert after a good meal or you can also enjoy it with a cup of tea or coffee.
So friends try out this delicious, rich, traditional dessert and please share your reviews with me.
Baklava
Baklava is the traditional Middle Eastern dessert made from layers of filo pastry filled with chopped nuts – usually walnuts, pine nuts, pistachios and almonds – and held together by syrup or honey.
Servings: 20 pieces
Calories: 124kcal
Ingredients
- 1/2 pack Filo pastry thawed. ( I had a pack of 375g of filo pastry. I have cut them into the tin size and used)
- 100 g unsalted butter melted
- 1/4 cup almonds chopped
- 1/4 cup walnuts chopped
- 1/4 cup pistachio chopped
- 2 tsp cinnamon powder
- 2 tbsp powdered sugar or as per the sweetness needed
- 1 tbsp lemon juice
- 1/4 cup honey
- 3/4 cup water
- 1/4 cup sugar or as per sweetness needed
Instructions
- First, make the syrup. In a pot, add sugar, water, and honey. Bring to a boil over high heat, stirring until sugar is dissolved, then reduce heat to low and boil an additional 5 min.
- Add lemon juice. Mix well. Remove from heat and let syrup cool while preparing baklava.
- In a plate add the chopped nuts (almonds, walnuts, pistachio). Or add the nuts as per your choice.
- Grind the nuts coarse and remove in a bowl. Add cinnamon powder and powdered sugar.
- Mix well and keep aside.
- Take the filo pastry sheets and trim it to the size of the pan to be used. I have used a rectangular 8"x6" pan.
- Cover the pastry sheets with a damp cloth to prevent from drying.
- Grease the pan with the melted butter with the help of a brush.
- Place a filo pastry sheet in the greased tin. Brush it with melted butter. Place other filo pastry sheet over it and brush it with melted butter. Similarly, place other eight pastry sheets over it.
- Sprinkle the powdered nut mixture over the buttered sheets generously.
- Place a filo pastry sheet over it and brush it with butter. Place again five more sheets of filo pastry applying butter on it.
- Again put the powdered nut mixture on the entire surface.
- Place five more sheet applying butter on them. Again sprinkle the powdered nut mixture on the buttered sheets. Place ten more sheets applying butter in between.
- Cut the pastry into the diamond.
- Bake the pastry in a preheated oven at 180 C for 1 hour and 15 minutes or the top surface turns golden.
- Remove from oven and immediately pour cooled syrup evenly with the help of spoon over the hot baklava. This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp.
- Remove and serve.
Nutrition
Calories: 124kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 56mg | Potassium: 45mg | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.6mg
