New Recipes
Baked Whole Wheat Masala Flour Puri (Spicy Whole Wheat Flour Crackers)
Health awareness everywhere; Counting the calories you consume; Every time you want to eat something tasty and oily you have to think and rethink. But now do not worry. I have tried to make the lesser calorie version of fried masala puris which we use to relish in our childhood. So enjoy this baked version of the fried puris guilt free.
I have also made it with more healthier by using whole wheat flour. They taste as good as the fried puris.
They can be stored airtight and can stay for 15 days. They will taste a little hard on the day you make them but will become more soft and crisp the next day. A very good munching snack. They can be prepared during the festivals and enjoyed guilt free. A very good option for kids lunch box. Also really handy during travels.
Baked Whole Wheat Masala Flour Puri (Spicy Whole Wheat Flour Crackers)
A very nice recipe for the calorie conscious people. They are baked and made from whole wheat flour.
Servings: 50 puris
Calories: 31kcal
Ingredients
- 2 cup whole wheat flour
- 20 g semolina 2 tbsp (sooji)
- 20 g yoghurt 2 tbsp
- 1/2 tsp baking soda
- 4 tbsp oil
- 2 tbsp sesame seeds
- 2 tsp red chilli powder
- 2 tsp cumin powder (roasted)
- 1 tsp turmeric powder
- 1/4 tsp asafoetida
- salt as per taste
- water to knead the dough
Instructions
- In a bowl take the whole wheat flour, semolina, yoghurt, baking soda, oil, sesame seeds, red chilli powder, cumin seeds powder, turmeric powder, asafoetida and salt. Mix them well till you get texture like crumbs.
- Now add very little water at a time and knead a tight dough.
- Take a big ball from it and roll it into a big thin chapati.
- Now with a cookie cutter cut it into different shapes or just cut it into squares. Prick them with the fork .
- Place them in a baking tray lined with a baking sheet.
- Bake them in a preheated oven at 180 deg celcius or 350 fahrenheit for about 25 min flipping them in between. The time of baking varies from oven to oven.
- Remove them and cool them and serve.
Notes
- Try to knead a tight dough. Add water little by little at a time.
- You can also use cream instead of yoghurt.
- The baking time varies from oven to oven. Hence check on it when the puris are baked.
Nutrition
Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 0.02mg | Sodium: 14mg | Potassium: 27mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.4mg
Eggless Carrot Cake
Cake…the most delicious sweet treat. They are soft and spongy. A basic cake is made from flour, sugar, eggs, butter or oil, milk and with leavening agents like baking powder and baking soda. To this basic cake mix different ingredients can be added such as fresh fruits, nuts, chocolates, jam, candied fruits, carrots, raisins and many more. Using these, different kinds of cakes can be made. Cakes can be baked with or without eggs. Generally with the eggs, the cakes become more soft and fluffy. The same results can be achieved in eggless cakes using ingredients such as condensed milk, eggs substitute, flax seeds or banana. The cakes made with the refined flour are super soft and light. But with the increasing health awareness people now ask for cakes made from whole meal or different flours. Many recipes of cakes are now substituted with different flours to make them more healthy.
Today I will show you an eggless carrot cake. It is made from whole wheat flour, carrots, jaggery, honey, a little condensed milk, butter, cinnamon and nutmeg powder. The house will be filled with the rich aroma when the cake is baking. This cake is the best option for kids lunch boxes. It can also be relished with a cup of evening tea or coffee. I make this cake often in my house as everyone loves it. I also pack it for my son’s short lunch breaks.
It tastes best when warm. To give the cruchy effect add chopped walnuts and raisins to the batter. Always coat the nuts with the flour and then add to the batter. This will prevent them from settling down in the bottom. The cake can be served by dusting some icing sugar on it or cocoa powder. It equally tastes good when served plain.
https://www.youtube.com/watch?v=c3bqgKLoL5c
Eggless Carrot Cake
A very healthy cake with goodness of carrots, jaggery, honey and some spices. It is made from whole wheat flour; is soft and is easy to make.
Servings: 8 people
Calories: 288kcal
Ingredients
- 1.5 cup wheat flour
- 100 g butter
- 1/3 cup honey
- 1/4 cup condensed milk
- 1/2 cup jaggery gur, grated
- 2 cup carrots grated
- 1 tsp baking soda
- 1/2 tsp baking powder
- salt a pinch
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
Instructions
- Melt the butter, honey and jaggery over low heat and keep aside to cool.
- Once the mixture is cooled add the condensed milk and mix it well.
- Sift the flour with cinnamon, nutmeg, salt, baking soda and baking powder. I sieved the flour three to four times.
- Add the flour gradually to the butter mixture. Mix them.
- Add the grated carrots and mix them gently.
- Now pour the batter in the greased and dusted baking dish.
- Bake in the preheated oven at 180 deg celcius or around 360 Fahrenheit for about one hour. The baking time can vary from oven to oven. So keep checking the cake after 40 to 45 min. Insert the knife or a toothpick and if comes out clean the cake is done. Remove and cool it on a wire rack.
- Cut it into pieces and serve.
Notes
Some points which will help the cake come out soft.
- As we are using the whole wheat flour try to sieve it for three to four time. Sifting more helps to improve the aeration in cakes and the dry ingredients are also mixed uniform. This will result in a soft and spongy cake.
- The carrot cake when removed from the oven will be hard. But as it cools down the cake will become soft. So let the cake cool.
Nutrition
Calories: 288kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 246mg | Potassium: 357mg | Fiber: 5g | Sugar: 25g | Vitamin A: 10300IU | Vitamin C: 5.8mg | Calcium: 80mg | Iron: 1.3mg
Kaju Apple (Cashewnut Apple)
The festival season is on and I have made “kaju apples” for Janmashtami. Janmashtami is the birth celebration of Lord Krishna. The festival is celebrated with pomp and enthusiasm. Some people choose to feast on traditional food and others observe fast until the birth of Lord Krishna which is at midnight. Temples are decorated for the celebration and are open till midnight. People go to the temple at midnight and the whole atmosphere is vibrant. Special meals, which Lord Krishna was found of, are prepared. People get together and sing and dance and praise Lord Krishna. At some places ras-leela is performed. It is an act which describes Krishna’s life through song and dance. Many places and societies have the Dahi Handi Celebrations where people climb on each other to form a pyramid and the person on top tries to break the earthen pot which is suspended from height by a rope. People shout Govinda ala re ala .The earthern pot is filled with dahi (curd) and makhan (butter). These is Lord Krishna’s favourite food and he used to steal them from the houses with the help of his friends, and so he is also known as Makhan chor. (one who steals butter). The day after Janmashtami is the Parana or Nand Mahotsav where NandBaba gave feast and distributed gifts to the entire community in the honour of birth of Lord Krishna. People recite Nand gher anand bhayo, Jai Kanaiya lal .
Traditional sweets are prepared to offer Lord Krishna. Thor, Monahthal, Panjari, Kopra pak, sweets made from milk, Gopal Kala, Kaju Katli, Laddu, Ghughra, etc. People exchange sweets in the form of prasad with neighbours.
In our house the day after the Janmashtami, that is, Nanda utsav or parana is of great importance. We get up early in the morning and decorate the worship place in the house with flowers, candles, lights. All the ladies in the house get together and perform the puja. We put Lord Krishna in the swing and celebrate his birth by singing bhajans. All ladies in the house will try to make different dishes and sweets and they are offered to the Lord. We all worship together and take Lord’s blessings. Our neighbours also come and worship Krishna. The whole atmosphere is divine.
So today, on this auspicious day, I present you with “Kaju apples“. I make them during festivals and everyone in the house loves them. My niece loves them very much and always wants me to prepare them (and so dear Niece, these are for you 🙂 ).
They are made from powdered cashew nuts cooked in sugar syrup. The cashew mixture is then shaped into an apple and a clove is put on it. They are lightly coloured using red food colour. The process is quite easy does not need much attention. However, you have to be careful when making sugar syrup. If you achieve desired constistency of the sugar syrup you get the perfect end results. Be patient and careful and you will be able to make the apples. Next time, you wont have to purchase them from market.
So enjoy the ‘apples’. You can gift them to your relatives and friends.
Kaju Apple (Cashewnut Apple)
A very easy recipe . A little care while making the sugar syrup and you will get the perfect Kaju apples.
Servings: 25 apples
Calories: 71kcal
Ingredients
- 1.5 cups cashew nuts The cashewnuts should be fresh and crunchy
- 3/4 cup sugar
- 1/3 cup water
- 2 tsp ghee
- 10 saffron strands
- 1 tsp cardamom powder
- few drops red food colour
- paint brush
Instructions
- Chop the cashews into small pieces and grind them into powder in the mixer or grinder.
- Sieve the powdered mixture to get fine powder. The finer the powder, the smoother will the apples be.
- Heat a heavy bottom pan. Put sugar in it. Add water in it.
- Now let the sugar get dissolve. Once the sugar dissolves, let the mixture boil till we get one string consistency (see the next step) of sugar syrup. Add saffron and cardamom powder once the mixture starts boiling.
- 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 reduce the heat and add the cashew nut powder and mix it well.
- Stir it on low heat. After 5-7 minutes the mixture will start leaving the sides of the pan and will come in the centre to form a dough. Then add a teaspoon of ghee and mix well.
- Now remove the mixture from the heat and place it on butter paper or a dish. Knead the mixture gently with the hands and bring it together to form a dough. Add other teaspoon of ghee to it. This will give a nice glaze to the apples.
- Now grease your palms. Take a small ball and roll it till smooth. Press it from the center on the top and give apple shape. Insert the clove in it . Keep aside.
- Once all the apples and made, take a paint brush and take very little amount of red food colour in it and apply on the apples. Kaju apples are ready.
Notes
Some point to be noted to make the process more easier.
- The cashew nuts should be fresh and crunchy. If not, then you can either keep them in sunlight, roast them lightly or keep them in fridge. I have kept them in the freezer for an hour before grinding them.
- While grinding in the grinder just pulse three to four times. Do not run the grinder continuously otherwise this will remove the oil from cashews and the powder will become sticky and oily. (and we don't want that !)
- If you are making it for the first time try using a non stick pan. It will ensure that the cashew mixture does not stick. That will make the process easier.
- 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.
- Even while shaping the apples if the mixture becomes dry then just add a drop of water and the mixture will become pliable again.
- It is always difficult to judge the proper sugar consistency when you make it the first time, but do not worry; you will get better with practise.
- Always cook the cashew nut mixture on a low flame.
Nutrition
Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.5mg
Roasted Potato With Fresh Rosemary And Garlic
It is a nice chilly Friday evening and want something tasty but not fried. My son suggested french fries, but I did not want it to be fried. So just thought of baking them. I has this fresh rosemary in the fridge. And so decided to make them.
The big and starchy types of potatoes are ideal for this dish. You can also make the same dish with sweet potato.
This roasted potatoes can be served with ketchup or some cheesy dip. They are perfect for parties. They should be marinated and kept before the party, and can then be just popped into the oven in batches and served hot.
They can be enjoyed by any age group. You can vary the marination with different combinations.
Roasted Potato With Fresh Rosemary And Garlic
A very easy dish. It has a rich aroma and flavour of the fresh rosemary and garlic. It is also healthy as it does not require any frying. The house will be full of aroma when potatoes are roasting, and you can't resist to have a bite even when they are hot.
Servings: 2 people
Calories: 412kcal
Ingredients
- 5 potatoes medium
- 5 cloves garlic chopped
- 2 tbsp rosemary finely chopped
- 1 tbsp olive oil
- 2 tsp black pepper powder
- salt as per taste
- aluminium foil for lining the baking tray
- water for parboiling
Instructions
- Clean and wash the potatoes. Cut them into halves and parboil them in boiling water for five minutes. Drain them and dry them on a kitchen towel. Then cut them into the wedges.
- Take olive oil in the bowl
- Add the garlic , rosemary, black pepper and salt. Mix them well. The marinade is ready.
- Coat well potatoes in them and let them marinate for 15-20 minutes.
- Till then preheat the oven to 220 deg celcius along with the lined baking sheet.
- Now place the marinated potatoes on the greased and lined baking tray and bake them for 30 min or till golden brown and crisp turning once after 15 min.
- They are ready to serve.
- Serve them.
Notes
Always take care that after parboiling the potatoes they should be nicely dried. They will be baked nicely if the moisture in them is less. Also the plate in which they are to be baked should be nicely heated. This will help to roast potato fast and also crispy..
Nutrition
Calories: 412kcal | Carbohydrates: 49g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Sodium: 230mg | Potassium: 1154mg | Fiber: 7g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 61.9mg | Calcium: 40mg | Iron: 2.9mg
Red Cabbage Salad With Peanut Butter Dressing
When winter arrives, so does colourful vegetables in the market. Cabbages are available in plenty in winters and are also good as winter food. I saw wonderful red and green cabbage in the market the other day and got an idea to make salad out of it. I wanted to try it with peanut butter. Peanut butter is a paste made from ground roasted peanuts. It is very healthy. Peanut butter is an excellent source of protien, fiber, vitamin E, panthothenic acid, niacin, vitamin B6, iron and potassium. Peanut butter is used in many dishes like cookies, cakes, breads, chocolates, savoury sauces. Many Thai cuisine recipes use peanut butter.
I thought of using it as a dressing in my salad. The nutty taste of peanut butter enhances the salad. It gives nice creamy texture to the salad. Also it combines well with all the ingredients.
For salad use the fresh vegetables. Clean and wash them. Always cut the vegetables in same size if possible. Try to use a fruit (apple, grapes, pommegrannates , mango) in the salad. Give it a crunchy taste by using some nuts (walnuts, pine nuts, almonds, peanuts, sunflower or melon seeds). Use some greens like spinach, coriander, parsley, mint, spring onions, lettuce. All the green ingredients should be dry otherwise the water in it will not take the dressing well and make the salad taste bland. This is basic for any salad.
For the salad dressing there is a basic thumb rule. I have learnt that from super Chef Jamie Oliver’s recipe for 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, chilli flakes, mixed herbs. As per the type of dressing, you can then add curd, dijon mustard, peanut butter, mayonnaise and other combinations you want. Always use the dressing only when the salad is ready to serve otherwise the salt and acids in the salad will make the ingredients soggy. The dressing should be used in the appropriate amount; If its less, the salad will taste bland and if used more, the salad will become heavy. So always keep in mind this rule and you can make any salad with any combination.
I have also used apple in my salad. If you can get green apples use them as they go well with the red cabbage. I have also used raisins or sultanas since they really give a nice sweet taste. Always try to use a sweet taste such as sugar, honey, raisins with red cabbbage as they go really well together. For the salad to be a complete meal I have used tofu. You can also paneer, some chicken or meat pieces instead.
This is a whole meal dish which is light yet tummy filling . It is full of flavors tangy and sweet. So just make it and enjoy.
Red Cabbage Salad With Peanut Butter Dressing
A quick salad which is sweet, tangy and rich with goodness of peanut butter. It is tummy filling and rich with all the seasonal veggies.
Servings: 4 people
Calories: 187kcal
Ingredients
Salad mix
- 1 cup red cabbage finely shredded
- 1 cup cabbage regular, finely shredded
- 1 carrot shredded
- 1 avocado chopped
- 1 red apple chopped
- 1 small red onion thinly sliced
- 1/2 red bell pepper thinly sliced
- 1 tomato thinly sliced
- 2 tbsp raisins
- 100 gm tofu cut lenghtwise (I have used here the soy and honey tofu. If the same is not avaible then use the plain tofu)
- 1 tbsp mint leaves chopped
Peanut butter dressing
- 3 tbsp virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp soy,honey and garlic sauce (if you dont have then use a tbsp of honey and soya sauce)
- 3 tbsp peanut butter
- 2 tsp black pepper powder
- 1 tsp ginger finely chopped
- 1 tsp garlic finely chopped
Instructions
Peanut Butter Dressing
- In a bowl add olive oil, lemon juice and soy, honey and garlic sauce.
- Add ginger, garlic, salt and pepper.
- Mix well and then add the peanut butter.
- Mix it well . The peanut butter dressing is ready. Keep it refrigerated and use when the salad mix is ready to serve.
Salad Mix
- In a big bowl add all the above salad mix ingredients one by one.
- Add the tofu.
- When the salad is about to be served pour the dressing over it and add the mint leaves.
- Toss the salad.
- Serve it .
Notes
Nutrition
Calories: 187kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 90mg | Potassium: 541mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3700IU | Vitamin C: 77.6mg | Calcium: 60mg | Iron: 1.3mg
Besan Laddoo (Chick Pea Flour Balls)
Be it festival time or cold winter these besan laddoos are relished by everyone at home. This is the most popular traditional Indian sweet.
At my home my son calls it the Chota Bheem Laddoo. He enjoys them a lot. This laddoo has chick pea flour which is very rich in proteins and gives a lot of energy. And with goodness of ghee and almonds this laddoo becomes a nice healthy option for chilly winters. They are too good for growing children.
The perfectness of laddoo depends on how well the chick pea (besan) flour is roasted. It will start giving a nice aroma and the colour will also change to golden yellow. This is when the chick pea flour mixture is ready for making laddoos. If the besan is undercooked it will give a raw taste in the laddoo. I still remember how my mother use to ask us if we can smell the aroma of the besan being roasted . If we tell yes then that used to be the stage when her besan mixture was roasted well and was ready for making laddoos. The whole street knows when the besan is been roasted in the house. It has that nice appetizing aroma.
Even the proportion of the ghee is very important. If it is less, then the laddoos will become dry; and if more, then they will be soft and difficult to shape. Once the laddoo mixture is ready then take them in your palm and roll it till you get a nice smooth surface.
I like to put a little water after the chick pea flour is nicely roasted as it will give the laddoos the coarse texture and it will not stick in the mouth will eating them.
The laddoos can be made with other dry fruits also. Sometimes I like to make them with by using crushed mixture of all the different dry fruits like cashewnuts, pistachio, walnuts,etc. This is as per personal choice.
In short besan laddoos should be done with a lot of patience. It is well said the “dhiraj ka phal mitha hota hain”.
Do try this simple, healthy and rich recipe this fesive season at your home and trust me every one will love it.
Besan Laddoo (Chick Pea Flour Balls)
A very traditional Indian sweet. It is enjoyed mostly during winters. It is made with roasting the chick pea flour (besan) nicely with generous amount of ghee.
Servings: 25 laddoos
Calories: 294kcal
Ingredients
- 4 cup chickpea flour (besan or gram flour).
- 32 tbsp ghee (clarified butter) it is 2 cups of ghee.
- 1.5 cups sugar powder (If you want it to be more sweet increase the amount of sugar. )
- 2 tsp cardamom powder
- 0.5 cup almond powder(if you want it to be crunchy then just chop the almonds into small pieces and add. The amount of almond can be adjusted as per taste)
- 12 almonds (cut into half for decoration)
- 1 tbsp water
Instructions
- Heat ghee in a broad thick pan. Add the gram flour to it once the ghee is nicely heated up.
- Roast for about 20 mins on low flame till nice aroma comes.
- The gram flour ghee mixture will be light to stir when it will be done.
- Now at this stage just add water. Be careful the mixture will rise up. This process will make the besan a little coarse in texture. At this stage add the crushed almonds and cardamon powder and mix well for a minute so that the almonds will get roasted too.
- Transfer the mixture in a plate and let it cool.
- Once the mixture is cooled add the powdered sugar and mix well.
- Take a lemon size ball in your palm and shape them nicely into balls.
- Garnish it with the cut almonds and serve.
- Store in the airtight container and it can last for two months.
Notes
Nutrition
Calories: 294kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 9mg | Potassium: 163mg | Fiber: 2g | Sugar: 16g | Vitamin A: 500IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1.1mg
Sukha Lehsun Chutney (Dry Garlic Chutney)
This beautiful bright red colour chutney is a great meal accompaniment. I usually make it and store it in the refrigerator. It stays long and can be kept in refrigerator for 15 days. It is generously eaten with vada pav. It goes well with chapatis, bajra and jowar rotis, bread, khichdi, theplas. It is a Maharashtrian cuisine dish and it is quite often served with their famous dishes such as zunka bhakar and pithla.
Just put this chutney into any flour. knead the dough and make rotis from it. It will just increase its flavor.
This chutney can be made in a mixer grinder by grinding it coarsely or in a small processor. But I like to make it in my mortar pestle. It enhances its taste. I always keep it in my fridge.
Sukha Lehsun Chutney (Dry Garlic Chutney)
It is a Maharashtrian chutney and is very easy to make with a very few ingredients.
Servings: 1 bowl
Calories: 661kcal
Ingredients
- 10 cloves garlic chopped
- 10 gms peanuts roasted. it will be around two tbsp
- 1 tbsp sesame seeds
- 1/2 cup Dried Coconut (Shredded, Sweetened) grated. (or take the dessicated coconut)
- 2 tsp red chilli powder (use kashmiri red chilli powder) It gives nice red colour
- salt as per taste
- 1/4 tsp asafoetida
- 2 tbsp peanut oil or any oil of your choice
Instructions
- Take a mortar pestle or food processor and grind the chutney coarsely by mixing all the ingredients.
- Remove it in a bowl. Make a hole in centre
- take a small pan and heat oil in it. The oil should be heated nicely . then add asafoetida and pour the heated mxture in the hole made in bowl. Mix them well.
- Chutney is ready to serve. This chutney can be kept in the fridge for 10 days.
Notes
My grandmother told me the reason for pouring hot oil in the chutney. She said it kept its freshness long and during their time there were no fridge. They kept the chutney for 3-4 days outside by pouring hot oil in the chutney.
Nutrition
Calories: 661kcal | Carbohydrates: 41g | Protein: 8g | Fat: 56g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 18g | Sodium: 227mg | Potassium: 503mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1500IU | Vitamin C: 22.3mg | Calcium: 130mg | Iron: 4.1mg
Coriander Tomato Chutney
A very simple chutney recipe and suits best with kebabs, dhoklas, vadas, chillas, etc.
It has a nice tangy taste of the tomato.
Coriander Tomato Chutney
A very simple and easy chutney. It can be made from the ingredients available at home.
Servings: 1 cup
Calories: 129kcal
Ingredients
- 1 cup coriander washed and roughly chopped
- 1 tomato chopped
- 4 cloves garlic chopped
- 1 green chilli chopped
- 2 tbsp tomato ketchup (optional)
- salt to taste
Instructions
- In a mixture jar combine coriander, tomato, garlic, green chilli, ketchup and salt. You can avoid adding ketchup. I like adding it as it gives a nice sweet and tangy taste to the chutney.
- Blend all together till smooth. Remove in a serving bowl and serve.
Notes
Nutrition
Calories: 129kcal | Carbohydrates: 26g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 447mg | Potassium: 1480mg | Fiber: 7g | Sugar: 12g | Vitamin A: 15650IU | Vitamin C: 121.3mg | Calcium: 10mg | Iron: 0.2mg
Hare Chane Aur Palak Ke Sheekh Kebab (Green gram and Spinach kebab)
Kebab is an Arabic word. It is a dish in which small pieces of meat is 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 (usually lamb) , garlic, chilli, 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.
Today I am sharing with you my version of sheekh kebab and it is made of green winter vegetables. It is full of flavors and contains fresh winter vegetables such as green gram, spinach, fenugreek, fresh green garlic, mint and coriander. I have added paneer to it which really gives it a very smooth and melting-in-the-mouth effect.
With some pre-preparations done, these kebabs can rock the party. They are popular at my home and among friends too.
I generally do the pre-prepartion steps such as blanching and making spinanch paste; grinding the gram; boiling the green grams and making paste of it; washing and cutting finely all the other greens such as green galic, fenugreek leaves,mint and coriander.
This makes the process much simpler. They go well with any chutney, soup or salad.
Give it a sure try and your family will be in love with them. These Kebabs are diabetic friendly with all the fresh greens put in it and very rich in fibre and iron. they are best for growing kids too.
Hare Chane Aur Palak Ke Sheekh Kebab
These kebabs are diabetic friendly with goodness of all the green vegetables such as green gram, spinach, fenugreek, mint leaves , green garlic, cottage cheese. Also it is a good source of iron, proteins, calcium and vitamins. They are very good for pregnant ladies and growing children. They are made with traditional spices. These kebabs can be fried but I have roasted them on tava or a flat pan with little oil. They give the barbeque effect.
Servings: 15 kebabs
Ingredients
- 250 gms green chana (if green chana is not available fresh then use the dry green chana and soak it for 8 hrs and then cook and useit)
- 100 gms cottage cheese grated
- 50 gms roasted gram powder
- 150 gms spinach Blanched and pureed
- 50 gms fenugreek leaves chopped finely
- 50 gms mint leaves chopped finely
- 50 gms green garlic chopped finely (if green garlic not available then use the regular garlic paste)
- 50 gms coriander leaves chopped finely
- 1 tbsp green chilli paste
- 1 tsp tandoori masala
- 1 tsp garam masala
- 1 tsp chaat masala
- 1 tsp dry mango powder
- 1 tsp kitchen king masala
- 1 tbsp kasuri methi crushed lightly with hands
- salt as per taste
Instructions
- Take a bowl. Put the roasted gram powder, grated cottage cheese, green gram and spinach paste. (here i have grinded the green grams with spinach puree).
- Add all the dry masalas to it.
- Add all the fresh chopped green veggies (fenugreek, coriander, mint and green garlic) and kasuri methi (dry methi leaves).
- Mix them well.
- Apply a bit of oil on palm and take a small portion of the mixture in your hands and try to wrap thinly around the skewer.
- This way (as in the photo):
- Make the others in the same way. I have made some on candy sticks too because kids love that. They can be made in advance this way and kept in the fridge. just cling wrap them.
- Heat a non stick flat pan. Place the kebabs on it with the skewers and apply very little oil and cook them on a medium to low flame till golded and crisp.
- Sprinkle some chaat masala and tandoori masala on it and serve with green chutney, ketchup, beetroot and vegetable soup. I have served it with the coriander tomato chutney. Its recipe is listed in chutney and dip section.
Barbeque Paneer Sandwich
This sandwich recipe is one of my favorite. It has the lovely barbeque (tandoori) taste in it. This sandwich can be made in a griller or if no griller is available then it comes out very well on a tava also. The process has three steps.
- Preparing the barbeque sauce
- making the paneer stuffing
- assembling and toasting the sandwich.
The sandwich is very easy to make with almost all readily available ingredients and can be relished anytime with a nice coffee or mocktail or juice or soup.
Barbeque Paneer Sandwich
This is a different kind of toast sandwich. It has a nice tandoori taste for people who love to relish hot tandoori dishes. It is a very easy recipe to make with the readily available ingredients around.
Servings: 4 sandwich
Calories: 204kcal
Ingredients
Barbeque sauce (We need 1 cup of sauce. The remaining sauce can be freezed in a air tight container for 3 months)
- 3 onions chopped
- 2 tomatoes chopped
- 1 capsicum (if available use red capsicum also to get the nice natural colour)
- 5 garlic cloves
- 1 green chilli
- 1 tsp dry mixed herbs and 1 tsp tandoori masala
- salt (as per taste)
- 1 tsp sugar
- 1 tbsp oil
Paneer Stuffing
- 1 onion diced
- 1 capsicum cubed
- 1 tbsp ginger garlic paste
- 2 tomatoes (pulp removed and chopped). This pulp can be used to make the barbeque sauce
- 200 gms cottage cheese small cubes
- 1 tsp red chilli powder
- 2 tsp tandoori masala
- 2 tsp red chilli sauce
- 1/4 cup hung curd
- salt (as per taste) and chopped coriander 2 tbsp
Assembling sandwich
- 8 bread slice I have used here whole wheat bread. Bread can be used as per the choice
- butter For spreading on bread and toasting
- cheese shredded (optional )
Instructions
Barbeque Sauce
- Take oil in a pan.
- Add chopped garlic and onions to it and saute till soft and translucent.
- Now add the capsicum to it. ( I have used green capsicum here). saute it.
- Add the chopped tomatoes . Here add the pulp of the tomato removed to make the stuffing. Saute till the tomatoes are soft.
- Add green chillies, salt and sugar and mix well. Add tandoori masala to it.
- Let the mixture cool and then crush it. barbeque sauce is ready.
Paneer stuffing
- Take oil in the pan.
- Add the chopped onions to it. Saute them.
- Add the diced capsicum to it and saute.
- Add the ginger-garlic paste. saute till the raw fragnance is removed
- Add the tomatoes to it and mix well till they soften.
- Add the paneer cubes and mix gently.
- Add the chilli powder, tandoori masala, red chilli sauce and salt. Mix well.
- Add the hung curd. Saute till the water burns in it.
- Add chopped coriander.
- Remove in a bowl.
Assembling Sandwich
- Take two slices of bread. Apply butter on them and put on the tava. (flat pan)
- Apply ketchup on bread and on then apply a tbsp of the barbeque sauce on one bread slice.
- Put the paneer stuffing on the barbeque sauce.
- Sprinkle mixed herbs, and tandoori masala over it. If you want, you can put some shredded cheese over it.
- Cover with other bread slice and now toast them on the tava (flat pan) or griller till golden brown by applying butter on both the sides.
- cut it into trianngles and serve it hot.
Nutrition
Calories: 204kcal | Carbohydrates: 19g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 343mg | Potassium: 358mg | Fiber: 3g | Sugar: 7g | Vitamin A: 900IU | Vitamin C: 57.8mg | Calcium: 80mg | Iron: 0.7mg
