New Recipes
Baked Nachos
Baked Nachos is an all-time favorite in my family. It is full of traditional Mexican flavor. It is a good appetizer for dinner and can be served with a glass of drink.
Baked Nachos consists of Corn chips layered with kidney bean mixture. Cheese is sprinkled over it and the nachos are baked till the cheese melts. (you can use cheese as per your requirement. I do not want more cheese).The blend of cheddar and mozzarella cheese tastes good. However, you can use the cheese of your choice. Top the baked nachos with salsa and guacamole. You can also serve a dollop of sour cream on top. (I haven’t in this recipe)
Keep the kidney bean mixture, salsa, guacamole and sour cream ready. Just before serving, assemble the nachos with kidney bean mixture and cheese and then bake. Serve immediately with salsa, guacamole, and sour cream.
I find the baked nachos to be similar to our papdi chaat where wheat flour chips are topped with potato, chickpea and bean mixture and then with tomato, onions, and coriander, just like salsa. The tamarind sauce and coriander chutney enhance the flavor. Thickly whisked sweet curd is spread all over like the sour cream and is garnished with spices and chopped coriander.
I also make the healthy version of the baked nachos by using baked sweet potato chips. I will share the recipe for baked sweet potato nachos soon.
So friends make and bake this tempting and tasty baked nachos and please share your comments!
Baked Nachos
Baked Nachos is a Mexican appetizer. It is baked with kidney bean mixture and cheese and topped with salsa and guacamole and is very delicious.
Servings: 4 people
Calories: 482kcal
Ingredients
Kidney bean mixture
- 2 tsp oil
- 1 small onion finely chopped
- 1 garlic clove chopped
- 1 medium tomato finely chopped
- 2 tsp mexican seasoning powder
- 1 cup Kidney beans bolied
- 1/4 cup water
Salsa
- 1 small onion finely chopped
- 1/2 red capsicum finely chopped
- 1 small green capsicum finley chopped
- 1 small tomato deseeded and finely chopped.( the pulp can be used in making kidney bean mixture)
- 2 tbsp coriander washed and finely chopped
- 1 tsp cumin seed powder roasted
- 1 tsp red chili powder i have used kashmiri red powder . you can also use ground paprika
- 1 tsp black pepper powder
- 1 tbsp lemon juice
- salt as per taste
Guacamole
- 1 avocado chopped
- 1/2 tbsp lemon juice
- 1 tsp black pepper powder
- 1/2 tsp cumin seed powder roasted
- salt as per taste
Assembling and baking nachos
- 200 g nachos
- 1/2 cup cheese Use if you want more(I have used mixed cheese Cheddar &Mozzarella)
- kidney bean mixture
- salsa
- guacamole
Instructions
Kidney bean mixture
- Heat oil in a pan. Add garlic and onion and saute till translucent.
- Add the tomato and cook till it becomes soft and pulpy.
- Add the Mexican seasoning powder. (If you do not have you can use 1 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp black pepper powder).
- Add boiled kidney bean mixture and salt and mix well. Add 1/4 cup water and cook till the mixture thickens.
Salsa
- In a bowl mix chopped onion, red capsicum, green capsicum, deseeded tomato. Add salt, red chili powder, cumin seed powder, black pepper powder.
- Mix well and add lemon juice and chopped coriander. Mix well. The salsa is ready . Keep aside.
Guacamole
- In a bowl add chopped avocado. Add lemon juice, black pepper powder, cumin seed powder and salt.
- Mash with the potato masher or fork till smooth. Guacamole is ready. Keep it aside.
Assembling an baking nachos
- Grease a baking tray. Arrange and spread the nachos in it.
- Spread the kidney bean mixture.
- Sprinkle the grated cheese mixture. I have used less cheese. However, you can use more as per your taste.
- Bake the nachos for 10 minutes or till the cheese melts in a preheated oven at 200C.
- Remove from oven. Sprinkle the prepared salsa and top with prepared guacamole and serve.
- Enjoy the baked nachos.
Nutrition
Calories: 482kcal | Carbohydrates: 51g | Protein: 14g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 676mg | Potassium: 871mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1600IU | Vitamin C: 105.6mg | Calcium: 410mg | Iron: 4.3mg
Masoor Sheekh Kebab/Whole Red Lentil Kebab
Kebab is an Arabic word. It is a dish in which small pieces of meat are cooked on skewers along with some cut vegetables like onion, tomatoes, bell peppers etc. These are then cooked on a grill or a barbeque. Sheekh Kebab is a dish where usually a mixture of minced meat (ordinarily lamb), garlic, chili, some spices is thinly wrapped around the skewers and is grilled in a tandoor. The kebabs are crisp from outside and soft, moist, and juicy from inside. But now many variations of kebabs are made. They are made from different types of meat, seafood and also vegetables. These are popular during winter. They can be prepared in advance for any barbeque party and then can be cooked on a barbeque outside during the party. It can become a group activity in a party. They need to be cooked on a slow heat so that the spices taste well and mix with the mixture.
Here is the recipe for Sheekh kebabs made with masoor (whole red lentils) and oats. It is super healthy and is both vegan and gluten-free.
Masoor Dal (whole red lentil)is a very important part of the vegetarian diet in Indian Cuisine.
Masoor Dal contains a high level of protein. It also contains fiber, folate, vitamin B1, and minerals. It helps to lower the cholesterol and helps in managing blood sugar. It is a good source of calcium, potassium, and iron. It is rich in antioxidants.
Oats are very nutritious. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants. They help in weight loss, lower blood sugar levels and a reduced risk of heart disease.
So then let us combine these healthy ingredients to make a very appetizing dish to treat our taste buds.
I generally boil extra masoor. Then I just make them as an evening or after school snack.
You can also make them as an entree or starter for a party. They taste good with soups. I have used the regular spices to make masoor sheekh kebab.
This is a good way to feed kids who don’t like to eat masoor. Making the kebab on a stick makes it more appealing for the kids. They eat them without making any fuss.
The kebab tastes good with yogurt and mint dip. They can also be used to make a wrap with fresh veggies such as carrots, capsicum, lettuce or cucumber.
So friends do make these healthy kebabs for your family and friends and please share your comments and experience!!
Masoor Sheekh Kebab/Whole Red Lentil Kebab
Masoor Sheekh Kebab/Whole red lentil kebab is very healthy and tasty dish made with masoor (whole red lentil) and oats. It is also vegan and gluten-free. Serve it as an appetizer for your party or as an after-school snack with your favorite dip or sauce.
Servings: 5 kebab
Calories: 114kcal
Ingredients
- 1/2 cup whole red lentil masoor, boiled
- 1/2 cup oats
- 1 tsp ginger garlic paste
- 1/2 tsp cumin powder jeera powder
- 1/4 tsp turmeric powder haldi
- 1/4 tsp garam masala
- 1/2 tsp dry mango powder amchur
- 1/2 tsp chat masala
- 2 tbsp coriander washed and finely chopped
- oil for cooking and shaping kebab
- salt to taste
Instructions
- In a mixing plate add boiled and mashed masoor, quick oats, cumin powder, turmeric powder, dry mango powder, chat masala, garam masala and salt.
- Mix them well.
- Add chopped coriander.
- Grease palms with oil and shape the kebab on the wooden sticks.
- Heat a pan. Cook the kebabs by applying oil all over.
- Keep on turning on all the sides and cook till golden and crisp.
- Serve hot with the chutney, sauce or dip of your choice.
Nutrition
Calories: 114kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 52mg | Potassium: 225mg | Fiber: 6g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 2.9mg
Dum Aloo
Dum Aloo is a very popular traditional dish from the state of Kashmir. It is popular throughout India and is found on the menu card of many restaurants. It is made from small baby potatoes that are cooked an deep fried. These fried potatoes are them cooked in the tomato, onion based gravy on low heat till the flavors of the spices are absorbed in the potatoes. It is served with roti, rice, paratha, naan, kulcha or puri.
Always try to use small baby potatoes. However, if you do not have the baby potatoes you can cook and cut the big potato into four parts. I have used some big potatoes too as I was short of the baby potatoes. The potatoes need to be cooked first. You can either cook them in the boiling water in a big pot for 15 minutes or cook them in a pressure cooker. I have cooked them using a pressure cooker. In both the case, take care not to overcook the potato. They should be firm. Once cooled remove the skin of the potatoes and prick them with a fork all over. This helps them to absorb the flavor while frying and cooking in the gravy.
Usually, the potatoes are pricked and deep fried in the oil till golden. This gives a very rich taste and crispy texture to the potato. But if you are health conscious and want to avoid oil you can shallow fry the potatoes instead. I have shallow fried the potatoes. I have also marinated the potatoes in spices before shallow frying. Potatoes are bland in taste and marinating them with spices enhances their flavor.
Cashew nuts increase the richness of the gravy. The texture of the gravy becomes silkier and smoother. Fennel seeds impart a very unique taste to the dish. The use of Kashmiri red chili powder gives bright red color to the dish without making it too hot. Always use fresh yogurt. It should not be sour. You can also add cream to the gravy for extra richness.
Traditionally mustard oil is used to cook Dum Aloo. I have used the regular cooking oil.
Enjoy making this lip-smacking dish and please share your reviews and comments!
Dum Aloo
Dum Aloo is the potato-based dish. The baby potatoes are fried and cooked on a low heat in the onion, tomato and cashew nut based gravy along with spices. It is a popular dish from Kashmir in North India. It is enjoyed hot with roti, rice, puri, paratha, naan or kulcha.
Servings: 8 people
Calories: 527kcal
Ingredients
For marinating potato
- 30 small baby potato washed and boiled( they should be cooked but firm)
- 1 tsp oil
- 1/4 tsp salt
- 1/2 tsp turmeric powder haldi
- 1/2 tsp red chili powder
- 1 tsp coriander cumin powder dhania jeera powder
for gravy
- 3 small tomatoes washed and chopped roughly
- 4 small onion washed and chopped roughly
- 15 cashew nut
- 2 green chili or as per spice level required
- 1 inch ginger chopped
- 3 cloves garlic chopped
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tbsp oil
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder kashmiri red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 2 tbsp oil for shallow frying potatoes
- 1/2 tsp kasuri methi
- 1/4 tsp asafoetida hing
- 1 tsp ginger garlic paste
- 2 cloves laung
- 2 cardamon elaichi
- 1 bay leaf
- 1 inch cinnamon stick
- 1 tsp kasurmi methi powder
- 2 tsp ketchup or sugar
- 1/2 tsp garam masala
- 1/4 cup yogurt it should be fresh and not sour
- salt as per taste
- coriander for garnishing
- 1.5 cup water or as per the consistency of gravy required
Instructions
For marinating potato
- Add oil in a bowl. Add salt, turmeric powder, red chili powder, coriander-cumin powder. Mix well.
- Take the boiled potato. Pierce them all around with a fork and coat them gently in the marination. Cover and leave it aside for 30 minutes.
For gravy
- In meantime start preparing gravy. Heat oil in a pan. Add cumin seeds, fennel seeds, green chili, ginger, garlic and cashew nuts. Toss them for a minute.
- Add the chopped onions. Saute till translucent.
- Add the chopped onions.
- Mix well and cook the mixute till the moisture dries out.
- Add the spices - turmeric powder, red chili powder, coriander cumin powder. Mix well.
- Saute for 2-3 minutes. Remonve in a bowl to cool and the grind into a smooth paste in a grinder.
- Till the gravy in getting cooled, heat oil in pan and shallow fry the marinated potato in batches. They should get nice golden from all the sides. (you can also deep fry the potato ).
- The shallow fried potato are ready.
- In the same pan used for shallow frying potato, add cloves, cardamon, cinnamon stick, bay leaf, kasuri methi, asafoetida. Saute them and then add ginger garlic paste.
- Add the prepared tomato, onion and cashew nut paste. Saute for 5-7 minutes or till the paste dries on medium heat stirring continuously.
- Add water and simmer for 5 minutes.
- Add fresh yogurt and mix well. Keep the heat low while adding yogurt to avoid curdling of yogurt. Keep on stirring.
- Add garam masala and ketchup or sugar and mix well. Add the powdered kasuri methi and mix well.
- Add the shallow fried potato and mix well. Cover and simmer for 5 minutes till all the flavor is absorbed by potato. The Dum aloo is ready.
- Garnish with coriander and serve with hot roti, paratha, naan, kulcha , puri or steamed rice or jeera rice.
Nutrition
Calories: 527kcal | Carbohydrates: 103g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 0.5mg | Sodium: 129mg | Potassium: 253mg | Fiber: 2g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 13.2mg | Calcium: 50mg | Iron: 1.3mg
Fansi Moong wadi Nu Shaak/Fansi Moong wadi Sabji
Fansi Moong wadi Nu Shaak/ Fansi moong wadi sabji is a quick and easy dish made from French beans and dry moong wadi (split moong bean chunks). It is balanced with greens and proteins and is served with hot chapati.
Moong or Mung Wadis are chunks of split yellow moong bean paste that have been sun-dried. When cooked in a sauce, these dry brittle chunks soak up the flavor of the sauce and become spongy and delicious. They are readily available in the stores. Many people also prefer to make them at home and store them for a year. They are a good source of protein and very quick to make.
Moong wadi is very versatile and can be used in many dishes. It tastes good in tomato based gravy or when cooked with yogurt or when stirred fried with veggies such as cabbage, beans, and potato. It tastes equally good with rice cooked with spices.
This recipe shows how to cook mong wadi with french beans. Everyone at my home loves it. I serve it with chapatis and yogurt. My son loves to sprinkle some grated cheese over it.
It can be enjoyed by people following a vegan diet.
Hope you enjoy the recipe and do not forget to leave your comments!
Fansi Moong wadi Nu Shaak/ Fansi Moong wadi Sabji
Fansi Moong wadi Nu Shaak / Fansi moong wadi sabji is a quick and easy dish made from French beans and dry moong wadi (split moong bean chunks). It is balanced with greens and proteins and is served with hot chapati.
Servings: 3 people
Calories: 158kcal
Ingredients
- 250 g french beans fansi (washed and chopped finely)
- 1 cup moong wadi
- 1 tbsp oil
- 1/2 tsp carom seeds ajwain
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 1 tsp coriander cumin powder dhania jeera powder
- 1 tsp red chili powder for extra spiciness you can add chopped green chili
- 1 tsp ginger garlic paste
- 1/4 tsp garam masala
- 3/4 cup water
- salt as per taste
- coriander to garnish
Instructions
- Heat oil in a pressure cooker. Add carom seeds, asafoetida and ginger garlic paste. (Add green chili if you want extra spicy)
- Add turmeric powder. Mix well and saute till the raw smell of ginger garlic goes away.
- Add the chopped french beans. Add red chili powder, coriander-cumin powder, garam masala and salt. Mix well.
- Add the dry moong wadi.
- Mix well and add water. Cover with the pressure cooker lid with a whistle. Pressure cook for 4 whistles on high heat and 2 whistles on low heat.
- Let the pressure cooker cool by itself. Open the lid. Mix well
- Garnish with coriander and serve hot with hot chapati.
Nutrition
Calories: 158kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 175mg | Potassium: 376mg | Fiber: 8g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 2mg
Quinoa Masoor Salad/ Quinoa Whole Red Lentil Salad
Quinoa has been in demand in the recent years. So then what is this “Quinoa”? Quinoa is a protein-packed grain and is the best alternative to starchy grains such as wheat and rice. It looks like a small bead similar to other millets or couscous. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber.
Quinoa is very versatile and has a nutty flavor when cooked. It goes well with any ingredient.
It is very easy to cook Quinoa. Quinoa seeds have a naturally bitter outer coating. So it is best to rinse and soak for 10 minutes prior to cooking. To cook 1 cup Quinoa: place the rinsed, soaked and drained quinoa with 2 cups of water in a saucepan and bring to boil. Reduce heat, cover pan and cook until all the water is absorbed. It will take approximately 15 minutes. Let it sit for 5 minutes. Fluff with a fork and serve.
My husband and I like to eat just salad for lunch once or twice a week. Salad helps to detoxify the body and we can get a good portion of veggies in it. We like to experiment and enjoy our salad with different ingredients.
Basically, salad as a one-dish meal and should include:
1.veggies, greens veggies, fruits
2. Filler from any of this such as tofu, paneer, beans, chickpea, pasta, grains, sprouts, lentil, egg, chicken or meat.
3. You can also add dry nuts such as walnuts, almonds, peanuts, cashew nuts to add crunch to the salad. Also, you can use tortilla chips, fried noodles, boondi for extra crunch.
4. Salad dressing: It is three parts of oil (such as olive oil) to one part of acid (lemon juice, vinegar, balsamic vinegar, rice vinegar, etc). To this, you can then add salt, pepper, chili flakes, mixed herbs. As per the type of dressing, you can then add curd, dijon mustard, peanut butter, mayonnaise and other combinations. Always add the dressing only when the salad is ready to serve otherwise the salt and acids in the salad will make the ingredients soggy.
I am sharing with you the recipe of salad made from cooked quinoa. I have used quinoa and whole red lentils which are filler in the salad. Do not overcook the whole red lentil. It should be soft and tender but not mushy. Veggies such as carrot, cucumber, tomato, capsicum, coriander leaves add fresh flavor to the salad. Green grapes cut into halves gives the salad a sweet juicy taste. Nuts such as walnuts and almonds add crunch to the salad. I have made the salad dressing using olive oil, lemon juice, salt, and pepper.
This salad is very good to be packed in lunch boxes for office or for a potluck or picnic. Just mix all the ingredients together and pack the dressing separately. While serving the salad mix the dressing and serve.
Do try this simple, quick and nutritious salad and enjoy it as a one meal dish. It is also good for gluten-free and vegan.
Quinoa Masoor Salad/ Quinoa Whole Red Lentil Salad
Quinoa Masoor Salad is a very simple, easy and nutritious one meal dish made using cooked quinoa, cooked whole red lentil (masoor), veggies, grapes, and nuts. It is packed with protein, fiber, vitamins, and minerals. It is gluten-free and Vegan
Servings: 3 people
Calories: 361kcal
Ingredients
- 1/2 cup quinoa soaked and cooked
- 1 cup whole red lentil masor (soaked and cooked). It should not be overcooked and mushy.
- 1 carrot washed and chopped finely
- 1 cucumber washed and chopped finely with skin
- 1 tomato washed and chopped finely. Remove the seeds.
- 1/2 green capsicum washed and chopped finely
- 15 walnuts chopped roughly
- 15 almonds chopped
- 1/4 cup green grapes washed and chopped into half
- 1 lemon juice
- 1 tbsp olive oil
- 1 tsp black pepper powder
- 2 tbsp coriander leaves washed and chopped finely
- salt as per taste
Instructions
- In a bowl add cooked quinoa. Add soaked and cooked masoor-whole red lentil, carrot, cucumber, tomato, green capsicum.
- Mix well and add grapes, walnuts, almonds, corainder leaves. Keep aside some walnuts, almonds and coriander leaves for garnishing.
- Prepare dressing - In another small bowl add lemon juice, olive oil, salt , pepper. Whisk them together. It will become thick and cloudy.
- When you want to serve the salad pour the dressing on the mixed ingredients. Mix them well. Garnish with almonds, walnuts and coriander leaves and serve.
Nutrition
Calories: 361kcal | Carbohydrates: 38g | Protein: 12g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 260mg | Potassium: 911mg | Fiber: 10g | Sugar: 9g | Vitamin A: 8000IU | Vitamin C: 62.7mg | Calcium: 80mg | Iron: 4.7mg
Baked Wholewheat Chips
I had made baked samosa. For the samosa pastry, I had made chapati/tortilla from wholewheat flour. It was then filled with the stuffing made from potato, peas, and spices by making a cone from the chapati and then sealed.
I was left with extra chapati and so thought of baking it to make crispy chips. I had khakra masala or mix masala which is made from black pepper, rock salt, coriander-cumin powder, salt, mango powder. I thought of using it as the seasoning on the chapati.
I took chapati, brushed it with oil, sprinkled a generous amount of mix spices over it, cut it into triangular wedges like cutting a pizza and kept it for baking. The baked chips came out so crisp and the masala enhanced its flavor.
My son and even we enjoyed it a lot and he asked me to make it again.
The seasoning over the chips can be experimented as per your taste such as:
Italian flavor – Mixed herbs, chili flakes and salt
Mexican flavor- oregano, paprika, cumin powder, onion powder, garlic powder
or by using tomato powder, onion powder, garlic powder, cheese powder.
This wholewheat chips are so easy to make, healthy and enjoyed by all. They can be enjoyed with a cup of tea or coffee or with some dips. They can be also baked with some veggies, beans, and cheese and can be served as a starter for a party.
Baked Wholewheat Chips
Baked wholewheat chips is a very healthy snack made by baking the chips from wholewheat chapati/tortilla and seasoned with your favorite spices.
Servings: 64 chips
Calories: 23kcal
Ingredients
- 1.25 cup wholewheat flour
- 2 tbsp fine semolina If you have coarse semolina just pulse it once in the mixer grinder
- 1/4 cup cornflour
- 2 tbsp ghee melted and sizzling hot
- 1/2 tsp salt
- 1 tbsp oil
- 1 tbsp lemon juice
- 1 tsp oil for smoothening the dough
- water for kneading the dough
- oil to brush the chapati/tortilla
- 2 tbsp Mix masala I have used the masala which comes with the khakhra packet. It contains black pepper, black salt, coriander cumin powder, salt, mango powder.
Instructions
- In a mixing bowl add whole wheat flour, fine semolina, cornflour, sizzling hot ghee, oil, lemon juice and salt.
- Mix them well with the fingertips till it resembles like breadcrumbs.
- Add water and knead into a firm dough. Apply oil and cover and keep aside for 20 minutes.
- Knead again till the dough is smooth.
- Make balls from the dough. Take one ball and flatten it.
- Dust it with flour and roll it into a thin circle of around 12 cm diameter. Put it on a heated flat pan or tava. Bubbles will appear
- Flip it and cook lightly on the other side. Do not cook full.
- Remove in the plate to cool.
- Similarly, make other chapatis/tortillas.
- Take one chapati/tortilla. Brush it with oil.
- Sprinkle the mix masala (black pepper powder, black salt, coriander-cumin powder, salt , dry mango powder) generously. Cut it into triangular wedges as pizza. You can also use another seasoning such as oregano, mixed herbs,mint, parsley, tomato powder, onion powder, garlic powder.
- Place the triangles on the baking tray lined with baking paper. Bake @ 200 for 10-12 minutes or until golden ad crsip.
- Remove, cool and serve. Serve it with your favorite dip. Store in an airtight container for 15 days.
Nutrition
Calories: 23kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 18mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.2mg
Baked Samosa
Samosa is the most popular street food in India. But do you know the history of samosa?
This popular snack did not belong to India and it was not invented in India. It traveled to India from Central Asia centuries ago. Various recipes of this dish could be found in the 10th-13th-century Arab cookery books under different names such as sanbusak, sanbusaq, and sanbusaj, all of which derive from the Persian word sanbosag. The traders from Central Asian brought this recipe to India during 13th or 14th century. Samosa was filled with a meat mince and onions. It was known as Samushak or sambushak.
Then the recipe was modified with filling made from potato and peas and vegetarians started enjoying it. Later, it became known as “samosa”. Samosa is known by different names in India. For example, in Bengal and eastern parts of India it is known as Shingara and can be sweet and savory. In Hyderabad, it is known as “Lukmi” and is filled with minced meat. In Goa, it is known as chamucas and has different style of pastry and filling.
Today Samosa is a popular snack worldwide. Samosa is a triangular pastry made with whole wheat or all purpose flour filled with a spiced filling made from potato, pea, and onions. It is deep fried until golden and crispy. It is served with coriander mint chutney, tamarind date chutney or ketchup.
It is irresistible and is a perfect snack for celebration and parties. It is a perfect snack with a cup of hot tea for guests. How can we forget the combination of the first rain and samosa! It is a perfect dish to have on a rainy day.
Nowadays, my son has started enjoying samosa. It is always first on his demand list. The other day he had cough and cold and wanted to eat something tasty and requested samosa. I wanted to fulfill his demand but with the bad throat, I did not want him to eat the deep fried samosa, so I decided to make a baked version of samosa for him.
Baking takes a little longer but believe me it is worth every effort. The baked samosa was perfect in taste and had a very flaky and crispy outer covering. Of course, the texture of the samosa would not match the deep fried samosa but baked samosa is far better when you count the calories saved. They are light on heart and stomach.
For samosa pastry, I have used whole wheat flour with semolina and cornflour. Semolina helps to get thick outer covering and cornflour would help in making samosa covering light and flaky. I have made chapati from the kneaded dough and have half cooked them in a pan. Baking the samosa made with half cooked chapati will make them crispier. I had two chapatis left and hence I brushed them with oil, sprinkled chatpata khakhra masala, cut them into wedges like a pizza and baked them till golden and crisp. My son was so thrilled and told me the baked nachos are yummy and requested me to make it again. I will post the recipe for those whole wheat chips soon.
The chapati to be rolled should not be too thick otherwise it will take more time to bake and make samosa hard. It should be around 2mm thick.
So what are you waiting for? start baking the samosa and enjoy them with a cup of hot tea or serve it as chat with chole or ragda or as a samosa sandwich!
Baked Samosa
Baked Samosa is a healthier version of the popular street samosa. Although not fried, it is still crispy and tasty. The outer covering is made with whole wheat flour and is stuffed with spiced potato and peas filling.
Servings: 16 Samosa
Calories: 166kcal
Ingredients
For Dough
- 1.25 cup whole wheat flour
- 2 tbsp fine semolina If you have coarse semolina just pulse it once in the mixer grinder
- 1/4 cup cornflour
- 2 tbsp ghee melted and sizzling hot
- 1/2 tsp salt
- 1 tbsp oil
- 1 tbsp lemon juice
- 1 tsp oil for smoothening the dough
- water for kneading the dough
Stuffing
- 1 tbsp oil
- 4 medium potato boiled and mashed
- 1/2 cup green pea boiled
- 1 tsp ginger garlic paste adding garlic is optional. You can also add chili paste for extra spicy taste.
- 2 tsp red chili powder or as per taste
- 1 tsp coriander cumin powder dhania jeera powder
- 1/2 tsp garam masala
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds sauf
- 1/4 tsp hing
- 1/2 tsp haldi
- 1.5 tsp dry mango powder amchur
- 1/4 cup coriander washed and finely chopped
- salt to taste
- oil for brushing samosa
coriander mint chutney
- 1/2 cup coriander washed and chopped
- 1/2 cup mint leaves washed and chopped
- 1 tbsp lemon juice
- 1/2 tsp rock salt sanchal
- 1/2 tsp cumin seeds
- 2 green chili chopped
- salt to taste
Instructions
Kneading dough
- In a mixing bowl add whole wheat flour, fine semolina, cornflour, sizzling hot ghee, oil, lemon juice and salt.
- Mix them well with the fingertips till it resembles like breadcrumbs.
- Add water and knead into a firm dough. Apply oil and cover and keep aside for 20 minutes.
- Knead again till the dough is smooth.
Making Stuffing
- Heat the oil in a pan, add cumin seed, fennel seed and asafoetida.
- When they crackle add ginger garlic paste. (you can avoid garlic) and saute till the raw smell goes away.
- Add turmeric powder and red chili powder. Mix well
- Add the boiled and mashed potato. Mix well. Cook for a minute.
- Add the remaining spices like coriander-cumin powder, dry mango powder and garam masala.
- Mix well and cook for a minute. Add finely chopped coriander. Mix well.
- Add the boiled peas.
- Mix well and cook for another minute. The stuffing is ready. Keep it aside to cool.
Making chapati for the outercovering
- Make balls from the dough. Take one ball and flatten it.
- Dust it with flour and roll it into a thin circle of around 12 cm diameter. Put it on a heated flat pan or tava. Bubbles will appear
- Flip it and cook lightly on the other side. Do not cook full.
- Remove in the plate to cool.
- Similarly, make other chapatis/tortillas.
Filling and baking samosa
- Divide the chapati into two parts.
- 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 ready to bake. Similarly, make other samosas.
- Place the prepared samosa on the baking tray lined with a baking paper. Brush oil on both the sides of samosa.
- Bake the samosa in a preheated oven at 200 C for 20 minutes or till crisp and golden.
- Serve it hot with coriander mint chutney and tamarind-date chutney.
coriander mint chutney
- In a mixture jar, add lemon juice, green chili, rock salt, salt, cumin seeds, chopped coriander, chopped mint leaves. Grind the chutney to a smooth paste. Remove the chutney in a bowl. It is ready to serve.
Nutrition
Calories: 166kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 164mg | Potassium: 353mg | Fiber: 8g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 17.3mg | Calcium: 80mg | Iron: 3.4mg
Paneer Bhurji/Spicy Crumbled Cottage Cheese
Paneer Bhurji is a very easy and quick recipe made from paneer. This was the first recipe I learned to make from paneer. It is similar in taste and texture to “Egg Bhurji”. It is often served as breakfast with roti, paratha, bread or bun in North India. At my place, I mostly make it for quick dinner with palak paratha or plain paratha. It is a good side dish along with other dishes when you have guests at home.
For making paneer bhurji you need crumbled or grated paneer. Try to use fresh paneer if possible. I have shared with you the recipe for making homemade paneer. You can also use one bought from store. After adding the grated paneer to the dish do not cook it long otherwise the paneer will be dry and chewy. It is always best to add paneer to the dish just before serving. This will ensure that the paneer remains juicy and soft.
Paneer Bhurji can also be used as a stuffing to be filled in parathas or dosa or sandwiches.
I have added garlic to the recipe. I like the flavor of the bhurji with garlic. However, it is optional and can be avoided. Also adding amchur, chat masala and kasuri methi is optional. I like their taste and they enhance the flavor of bhurji.
Paneer Bhurji/Spicy Crumbled Cottage Cheese
Paneer Bhurji is a quick and easy dish made with scrambled or crumbled cottage cheese cooked with Indian spices. It is often served with roti, paratha, pav or bun in breakfast in North India.
Servings: 3 people
Calories: 193kcal
Ingredients
- 250 g paneer grated
- 1 small onion finely chopped
- 1 small capsicum finely chopped
- 1 medium tomato finely chopped
- 1 tbsp oil
- 1/2 tsp cumin seed jeera
- 1 tsp ginger garlic paste adding garlic is optional
- 1 green chilli finely chopped
- 1/4 tsp hing asafoetida
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1 tsp coriander cumin powder
- 1/2 tsp garam masala
- 1/2 tsp amchur powder dry mango powder (optional)
- 1/2 tsp chat masala optional
- 1 tbsp kasuri methi crushed between palms (dry fenugreek leaves)
- 2 tbsp coriander washed and finely chopped
- salt as per taste
Instructions
- Heat oil in a pan. Add cumin seed. Let it roast and crackle. Add green chilies, ginger garlic paste and asafoetida.
- Add onions and capsicum. Mix well.
- Cover and cook till they are softened for 5-7 minutes.
- Add finely chopped tomato. Mix well and cook till tomato softens.
- Add spices - turmeric powder, red chili powder, coriander cumin powder, garam masala, amchur powder, chat masala.
- Mix well and saute for 4-5 minutes till the spices release aroma.
- Add the crumbled paneer and salt.
- Mix well and cook for a minute. Add chopped coriander and kasuri methi crushed bwtween palms.
- Mix well. Do not cook more after adding paneer as it will make paneer chewy. The paneer bhurji is ready.
- Serve paneer bhurji hot with chapati, parathas, bread or pav.
Nutrition
Calories: 193kcal | Carbohydrates: 16g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 364mg | Potassium: 434mg | Fiber: 7g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 43.7mg | Calcium: 130mg | Iron: 3.1mg
Homemade Paneer Using Lemon (Cottage Cheese)
Paneer(cottage cheese) is the most widely used fresh cheese in Indian recipes. It is very versatile and is used in making tikka, curry, salad, and sweets. Grated paneer can be sprinkled on the dosa, pizza, pasta, or rice.
Paneer is a fresh cheese made by curdling heated milk with any acids such as lemon juice, vinegar, citric acid or curd. This separates thick curd from the whey. The curdled mixture or the thick curd is then strained in a muslin or cheese or soft cloth and the excess water is pressed out. The cloth with the paneer is hung for half hour to remove the excess water. This is the basic way to prepare paneer.
Paneer can be made at home very quickly almost in 30 minutes. Once you start making it at home, you will prefer to make it regularly at home. It is clean, hygienic and made with care.
I am sharing with you recipe for paneer made using lemon juice. Earlier I have shared the recipe for making homemade paneer using curd.
Few points to take care:
Use full cream milk. (Do not use fat-free milk if you want paneer to cut into pieces if you want to crumble paneer you can go for low-fat milk)
While adding lemon juice, curd, vinegar or any acidic agent to the boiling milk, always lower the heat and then add curd or any acidic agents.
Constantly stir the milk after adding the acidic agents or curd so that it does not stick to the bottom.
After the milk is curdled-it will take another 5-7 minutes for it to separate from the whey (greenish water). Immediately strain the curdled mixture to remove excess water. If you keep the curdled mixture more on heat, the paneer set would become chewy.
The paneer would be set in 30 minutes. If you want paneer to set in a block then wrap the curdled mixture in the cloth and shape the mixture to a rectangle and place a heavy weight over it for a couple of hours. It will set in a nice block. You can cut into pieces and use to make tikkas or use in curries.
To retain the freshness, the paneer block is immersed in a bowl of fresh water. This will also help in removing excess sourness from paneer and also make it soft. The paneer kept in water can be refrigerated for 3-4 days, changing the water every 8 hours.
I started making paneer at home after my son was born. I was not satisfied with the cleanliness and the hygienic conditions of the dairy selling the milk products. I do not want Aarav to eat those. Paneer is very healthy and I prefer eating it weekly once or twice. So then I started making it at home.
So friends do try making paneer at home and you will never go to shops to buy it!
Homemade Paneer Using Lemon (Cottage Cheese)
Homemade paneer (cottage cheese) using lemon juice is very easy and made quickly. It can be used to make tikkas, curry, salad, pizza, sandwiches or pasta.
Servings: 4 people
Calories: 159kcal
Ingredients
- 2 litre full fat milk
- 1 lemon juice (around 2 tbsp)
- 1/4 tsp salt
- water to rinse
Instructions
- Put milk to boil in thick bottom pan stirring continuously.
- When it starts boiling, lower the heat and add lemon juice to it.
- Mix it till the milk curdles and greenish water(whey) is separated.
- Put a muslin cloth or soft cloth in a strainer and strain the curdled milk through it.
- The greenish water will be collected in the bowl. It is known as "whey". It is very healthy and nutritious. Utilise it to make buttermilk, kneading dough, making soup, dal or kadhi, making khandvi.
- Now pour water over the curdled curd mixture to remove the sourness of lemon.
- Add salt and mix well. Bring the cloth together and squeeze out excess water.
- Shape it into a square or circle and wrap in the same soft cloth. Place it on a flat plate
- Place a heavy flat plate or tava or cast iron pan with a heavy weight over it on the wrapped cloth. Keep it for couple of hours to set.
- After couple of hours unwrap the cloth. The paneer is set well into a block.
- Cut into desired shape as required. Immerse the paneer block in a bowl of fresh water and refrigerate to store, Keep changing water after every 8 hours to retain the freshness. The paneer can stay fresh for 3-4 days.
- The paneer is ready for use.
Nutrition
Calories: 159kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 248mg | Potassium: 385mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 250IU | Vitamin C: 9.1mg | Calcium: 300mg | Iron: 0.1mg
Chickpea Burger
A “burger” is a sandwich made by placing veggie or meat patty between the two slices of burger buns. It is flavored with different types of sauces, ketchup or mayonnaise. Placing different veggies such as iceberg lettuce, tomato, onions, cucumber, capsicum, pickles, jalapeno or cheese adds flavor to the burger. The burger is a satisfying meal and is a filler.
Usually, the patty of the burger is made from ground meat, chicken, turkey, beef.
A veggie burger is made with patty made from potatoes, sweet potato, beans, tofu, paneer, chickpea.
Today I am sharing with you the recipe for a burger made with Chickpea patty. Chickpea is a good source of protein.
The patty made from Chickpea is very crispy from outside and soft from inside.
The French onion creamy dip gives a very creamy and caramelized taste of onions to the burger. However, if you do not have this dip you can use mayonnaise instead.
The size of the patty can be made as per the size of burger buns. I have shallow fried the patty. You can deep fry it if you want.
The burger is loaded with fresh veggies such as tomato, lettuce, cucumber, onions, capsicum. It makes the burger look colorful and gives exotic fresh flavors to the burger.
Chickpea Burger
Chickpea burger is the sandwich made by placing patty made from chickpea between two slices of burger buns. The french onion creamy dip and ketchup enhances the flavors of the burger. Fresh veggies such as lettuce, cucumber, onion, tomato, capsicum are placed in between the slices of bun to add crunch to the burger.
Servings: 12 burger
Ingredients
Chickpea Patty
- 2 cup chickpea boiled
- 3 medium potato boiled
- 3 slices Bread for making breadcrumbs (grind them in a mixer grinder)
- 1 small onion finely chopped
- 1 tsp ginger garlic paste
- 1/2 tsp cumin seed powder roasted
- 1 tsp red chili powder
- 1/2 cup coriander washed and finely chopped
- 1 tsp oil
- salt as per taste
- oil for greasing palm and roasting
Assembling Burger
- 12 burger buns
- 12 chickpea patty
- 6 tomato sliced (around 36 slices- 3 slices per burger)
- 2 onion sliced or ring removed
- 2 cucumber slices (4 slice per burger)
- 12 cheese slices
- 1 cup ketchup or more if required
- 1 cup french onion creamy dip or mayonaise You can use mayonaise if you do not have dip
- 1 big capsicum sliced
- 1 lettuce shredded
- butter for roasting
- 12 slices tomato slice of end the tomato for garnishing or half cherry tomato
- 12 toothpick
- some extra chopped lettuce and salad for serving
Instructions
Chickpea patty
- Heat oil in a pan. Add onions to it.
- Cook till translucent. Add ginger garlic paste to it. Saute.
- Cook until onion softens.
- In a big mixing, plate add boiled potato and bread crumbs. (grind bread in the grinder for breadcrumbs).
- Grind the boiled chickpea and onion mixture in the grind to a smooth paste.
- Mash the boiled potato, add chickpea onion paste, chopped coriander, red chili powder, roasted cumin powder and salt.
- Mix them well.
- Divide into 12 parts. Grease palms with oil and make balls and flatten the ball to make patty.
- Smoothen the edges of the patty by rubbing them on the board.
- Heat a non stick pan. Add oil to it and shallow fry the patty.
- Cook on both the sides till golden and crisp.
- The chhole tikki or chickpea patty are ready.
- Serve them warm with coriander chutney or mint chutney, yogurt and mint dip or ketchup. You can also use the chhole tikki to make chat or burgers.
Assembling the Burger
- Chop the veggies as shown.
- Take a burger bun. Slice and cut in half. Roast with butter on both sides on a pan till golden. Roast both the parts.
- Take both the roasted slice on a plate. Apply ketchup on both the sides. (2 tbsp on each slice)
- Apply the french onion creamy dip or mayonnaise on ketchup on both the slices (2tbsp on each slice)
- Put cheese slice. Put layers of veggie - lettuce, cucumber, tomato, capsicum.
- Put the roasted chickpea patty over it.
- Cover with the top slice of the burger bun. Insert a toothpick in it and put a end slice of tomato or half cherry tomato.
- Serve fresh burger with salad and lettuce.
