Mini Tofu Cutlets

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Serve these protein and calcium rich cutlets made with tofu as a starter or as a snack…

Ingredients:

200 gm tofu, grated

1 large potato, boiled and mashed

2 green chillies

1 medium onion, chopped

¼ tsp garam masala

1/4 tsp mustard seeds

Salt to taste

1-2 tsp corn flour

1/4 cup roasted and grounded oats (I used saffola masala oats)

1/2 tsp chaat masala powder

Olive oil

Semolina or suji for coating

Method:

• In a pan, heat 2 tsp oil and add mustard seeds, after seeds start crackle add chilli and onions. Sauté for few seconds and turn off the flame.
• Mix in all the ingredients in a pan and mix well.
• Divide the mixture into equal portions and shape each portion into a round, flat cutlets.
• Spread little suji in a plate and coat cutlets with suji.
• Heat a non-stick tava (griddle) on a medium flame and grease it with oil and cook the tikkis, till both sides are golden brown in colour.
• Serve hot with tomato ketchup or green chutney.

Soya and Channa Dal Kebabs with Guava Chutney

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Yummy and healthy kebabs prepared with Soya and dal, served with guava chutney…

Ingredients:

1 cup Soya wadi, soaked

50 gm channa dal, soaked

2 bay leaves

4 cloves

1 inch cinnamon stick

2 whole red chilli

1/2 tsp chaat masala powder

1/2 tsp black salt

1” inch ginger

4-5 garlic cloves

Salt to taste

1 tbsp Oil

1-2 tbsp roasted channa powder (optional)

For guava chutney:

2 ripe guavas

1-2 green chilli

1 inch ginger

1 tsp roasted jeera powder

1/2 tsp black salt

Method:

For chutney:

Remove seeds from guavas and grind with remaining ingredients into a smooth paste using little water.

For Kebabs:

• Heat oil in pan, add whole spices and sauté till they crackle.
• Add ginger and garlic, sauté for a min.
• Now add soaked channa dal and soya wadi and mix well.
• Cook for 1-2 min and keep aside to cool. Remove bay leaves.
• Now make a paste of above mixture and add in remaining ingredients.
• Make small tikkis from the mixture. Shallow fry them on medium heat until both sides turn golden brown.
• Serve hot with guava chutney or any of your choice.

Buttermilk Scones

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Simple and easy-to-make Scones… can be enjoyed with a dash of butter or any dip.

Makes 6-7

Ingredients:

100 gm plain flour

2 tbsp cold butter

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp dried herbs

1/2 cup minus 2 tbsp buttermilk

Method:

• For buttermilk mix equal amount of water and curd and keep aside.
• Shift all the dry ingredients in the bowl.
• Rub in the butter with fingertips to get mixture resembles breadcrumbs.
• Gradually pour buttermilk and mix well to form a soft dough (use buttermilk as required)
• Roll out the dough about 1/2 inches thick and cut out rounds of 2 inch with a cutter.
• Bake at 200 deg C for 10-12 min or until golden.
• Serve warm or at room temperature.

Corn Tortizza

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An easy-to-make, yummy recipe prepared using Corn Tortillas with pizza toppings.

Ingredients:

For Corn Tortillas:

1/2 cup maize flour

1/3 cup plain flour (maida)

2 tsp oil

1/2 tsp salt

Lukewarm water

For Pizza Toppings:

1/2 cup corn, boiled

1/2 cup sliced onion

1/2 cup chopped green capsicum

1/2 cup mozzarella cheese, grated

Pizza sauce

Dried herbs and chilli flakes

Method:

• Shift both the flours and add oil and salt. Mix well.
• Make smooth dough using enough warm water, keep aside for 20 min.
• Roll out the dough into thin rounds with the help of a little flour. (or roll between two cling films)
• Cook lightly on a tava (griddle) and keep aside.
• Preheat oven at 200 deg C.
• On each tortilla, spread 1 tbsp pizza sauce, add all the vegetables and finally top
  grated cheese.
• Bake for 5-7 min or till cheese melts.
• Sprinkle dried herbs and chilli flakes and serve hot.

Hara Chana Patties

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Make Nutritious and Crispy “Hara Chana Patties” to give a Healthy Treat…..

Ingredients:

1 cup Green Chickpeas (hare chane), soaked overnight        

1-2 Green chilli, finely chopped

1 medium Onion, finely chopped

1/2 tsp Garam masala powder

1/2 tsp Cumin powder           

1 tsp Garlic paste

1/2 tsp dry mango powder

2 tbsp Yogurt

2 tsp Roasted chana dal powder

1 tbsp Fresh coriander leaves, chopped

Oil for shallow frying

Salt to taste

Method:

• Boil the soaked chana along with salt, cool and grind.
• To chana mixture add the remaining ingredients and mix well to a smooth mixture. (if mixture turn soft add 1-2 tsp roasted chana dal  powder)
• Divide the dough into equal parts and shape them into roundels.
• Heat oil in a pan and shallow-fry patties till golden brown on both the sides or grill.
• Serve hot with ketchup or green chutney. 

Pasta and Cheese Canapes

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Quick and yummy recipe prepared from canapes filled with pasta and veggies…

Ingredients:

15-20 canape cases (I got ready made)

1/2 cup boiled pasta

1/2 tbsp dried herbs

1/2 cup finely chopped veggies (bell peppers, cabbage, onion)

Salt to taste (optional)

1/2 cup grated cheese

Method:

• In a bowl, mix pasta, veggies, and dried herbs and keep aside.
• Before serving, mix in salt and fill mixture in the canape cases.
• Top with grated cheese.
• Bake at 150 deg C for 5-7 min or till cheese start to melt and canapes turn crispy.
• Serve hot with tea or coffee.
• You can top same filling on bread or biscuits also.

Salty Crackers

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Spicy, crunchy “Salty Crackers” to compliment your tea….

Ingredients:

1.5 cups all purpose flour

1/2 cup whole wheat flour

1/4 cup warm water

1/2 cup oil

1 onion, finely chopped

1 tsp baking soda

3 tsp sesame seeds

2 -3 green chillies, finely chopped (or according to your taste)

1 tbsp chopped coriander leaves

2 tsp Sugar

1 tsp salt

Method:

•  In a big bowl combine all the ingredients except water and mix well to a crumbly mixture.
• By adding warm water knead into thick dough.
• Cover this with a damp cloth and keep it aside for 15 minutes.
• Pre-heat the oven to 175 deg C.
• Divide the dough into 3-4 equal sized balls, place the ball between two plastic sheets and roll out into thin disc. (or make small discs on floured surface using rolling pin)
• Cut out into any shape using cookie cutter. Repeat this process for the remaining dough as well.
• Line them on greased baking tray and poke holes with a fork.
• Bake for about 15 min until they are brown and flip them and bake again for 7-8 min.

Chana Tikki with Aloo Tamatar Curry

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Delicious hot chana tikki dipped in spicy Aloo tamatar curry… Perfect recipe to celebrate
Monsoon!!!

Ingredients:

1 cup kale chana (black chickpeas)

1 onion, finely chopped

3-4 cloves garlic

1 tsp ginger-garlic paste

2-3 green chillies, finely chopped

1 tbsp fresh coriander, finely chopped

1 tsp garam masala

1 tsp chaat masala

2-3 slices brown bread

Salt to taste

Oil for shallow frying

For Aloo-tamatar Curry:

3 medium potatoes, chopped in chunks

1 onion, chopped, finely chopped

2 large tomatoes, finely chopped

3 cloves garlic, finely minced

1/2 tsp mustard seeds

1 green chilli, finely chopped

1 tsp red chilli powder

11/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

Salt to taste

1 ½ tbsp oil

Chopped coriander leaves for garnish

Method:

• Wash & soak chana overnight. Drain and grind them (use 1-2 tbsp water, if required)
• Add salt, garlic-ginger paste, green chili, coriander & chopped onion.
• Add bread slices one by one and mix well it will absorb excess moisture.
• Now add the garam masala and chaat masala, mixing thoroughly.
• Take small quantity of mixture on your palm, shape it round & fry till golden brown on both sides.

 For Aloo-tamatar Curry:

• Heat oil in a pressure cooker and add the mustard seeds and let them crackle.
• Now add onions and garlic and saute till the onions turn light brown. Add the green chillis and all the spices. Mix well.
• Add the tomatoes and stir-fry till the oil separates and it gets mushy.
• Add the potatoes and combine and keep covered with a lid on low heat for 1-2 min.
• Add salt and 1 ½  cups water and cook for 1-2 whistle to get the desired curry consistency.
• While serving, place tikki in a bowl, pour curry and topped with 1 tbsp curd and chopped onions.

Whole Wheat Noodles

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Enjoy your tea-time with healthy Whole wheat noodles, made from left over chapatis/Indian flatbread....

Serves: 2

Ingredients:

5 whole wheat chapatis / rotis/Indian flatbread

1 medium onion, chopped lengthwise

1/2 capsicum, chopped lengthwise

1/2 cup cabbage, shredded

4-5 garlic cloves, finely chopped

1 tsp vinegar

1 tsp pepper powder

1 tsp soy sauce

3-4 tsp tomato sauce

2 tbsp olive oil

Salt to taste

Method:

• Roll chapatti into thin cylinder shape and then cut into thin strips lengthwise
• Heat oil, add onion and garlic saute until light browned. Now add cabbage and capsicum, cook them for a minute.
• Add soy sauce, tomato sauce, vinegar and pepper powder and mix well.
• Cook till the vegetables turn slightly soft and add salt to taste.
• Now add the chapathis and mix well. Simmer for a min or two and turn off flame.
• Enjoy hot with tea/coffee.

Breakfast Buns

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Enjoy breakfast with buns stuffed with vegetables and cheese....

Ingredients:

2 leftover buns

1 potatoes, chopped

1/4 cup peas

1 onion, finely chopped

1/4 cup carrots, chopped

1/4 cup green onion

1 green chilli, chopped

1/2 capsicum, chopped

8-10 olives

Cheese, grated

1 tbsp cornflour in 1/4 cup water

¼ tsp chilli flakes

½ tsp black pepper

Salt to taste

3 tsp tomato ketchup

1 tbsp butter

Method:

• Chop vegetables in small cubes and keep aside
• Heat butter in a pan, add onions and green chilli and sauté onions to light pink color.
• Now add all chopped vegetables and salt, chilli flakes and pepper.
• Cover and cook for 2-3 min then add tomato ketchup and mix.
• Add cornflour mixture and cook for 4-5 min till vegetables turn soft.
• Scoop out buns and fill vegetable mixture and cover with grated cheese.
• Grill in a preheated oven for 5 min or till cheese melts.
• Serve hot with tea or coffee.

Baked Falafel with Tahini Sauce

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Popular Middle East fast food recipe served with tahini sauce and pita bread.

Ingredients:

1 cup Chickpeas, soaked overnight      

1 onion, chopped

2-3 garlic cloves, chopped       

2 tbsp fresh parsley, chopped  

1/4 cup bread crumbs  

1/2 tsp roasted cumin powder  

1/4 tsp black pepper powder   

1/2 tsp chilli flakes       

1 tbsp olive oil

Salt to taste

For Tahini paste

1/3 cup sesame seeds (til)

1/8 cup olive oil

• Roast the sesame seeds on a tava (griddle) for a few seconds, cool and blend with oil to a smooth paste. (Do not brown)

 For Tahini sauce:

1/2 cup tahini paste

1/4 cup water

2 tbsp olive oil

1 lemon, zest and juice

1 tbsp minced garlic

Salt to taste

1 tsp dried parsley

•  Blend all the above ingredients until smooth and take out in a small bowl.

Method:

• Drain and put the chickpeas in a mixer jar. Add garlic and onions and grind without adding any water. Transfer into a bowl.
• Add other ingredients and mix well.
• Shape the mixture into small balls and flatten slightly.
• Brush with olive oil on both the sides. Refrigerate them for 1/2 hour to firm the ingredients.
• Pre-heat the oven to 200 ºC. Grease the baking tray. Cook the falafel for 10 minutes on the first side.
• Carefully flip them with a spatula and the cook on the second side for 15 more minutes. A light golden crust will appear on the outside.
• When the falafel is done, serve with tahini sauce and pita bread. 

Patties stuffed with Spinach and Cheese

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Enjoy tea-time with yummy Patties stuffed with cheesy filling…

Ingredients:

1 bunch spinach, blanched and finely chopped

100 gm cottage cheese (paneer), grated

3 large  potatoes, boiled and mashed

3 tbsp corn flour

1 tbsp ginger-chilli Paste

1 tsp chaat masala

1 tsp garam masala Powder

100 gm cheese (cut into tiny cubes)

Oil for brushing or shallow frying

Salt to taste

Method:

• In a bowl mix together all the ingredients except spinach, cheese and corn flour.
• Sprinkle the corn flour and mix well.
• Divide the potato mixture into equal sized balls. Mix the spinach with the cheese
• Flatten each ball into tikki shape and insert a spoonful of spinach mixture into the centre.
• Coat patties with bread crumbs and shallow fry on low to medium heat for 10-15 min till golden brown on both sides.
• For baked version: Place the prepared patties onto a greased baking/cooking tray. 
• Brush a little oil on the top and bake at 200° C for 5 minutes.
• Turn the patties over with a spatula and cook for another 2-3 minutes till golden brown. 
• Serve hot with any chutney or ketchup.

Corn Quenelles

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Enjoy the crunch of fresh corn with this yummy tea-time snack….

Ingredients:

250 gm corn kernels    

1 tsp chaat masala       

1/2 tsp coriander powder

1/2 cumin powder        

1 tsp ginger-garlic paste

1/2 tsp red chilli powder          

5 tbsp gram flour (besan)

1 tbsp rice flour

2 tbsp coriander leaves, chopped         

Salt to taste

Oil to deep fry

Method:

•  Coarsely grind the corn kernels. Place the corn mixture in a large bowl.
• Add red chilli powder, ginger-garlic paste, chaat masala, cumin-coriander powder, coriander leaves, gram flour and salt. Mix well. (Add a little water if too dry)
• Heat oil in a deep pan. Make small quenelles using two spoons or make small balls.
• Drop small portions of the corn mixture and deep fry till golden brown on both sides.
• Drain on an absorbent paper. Serve hot with green chutney. 

Chickpea Tikkis

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Spectacular and delicious Tikkis with protein rich Chick-peas….

Ingredients:

1 cup chick-peas (kabuli chana)

1 tsp ginger-garlic paste

1 tsp mint powder (phudina)

1 tsp green chillies, finely chopped

4 tbsp thick curd

1/2 cup rava or sooji

2 tbsp coriander leaves

Salt and pepper to taste

Oil for shallow frying

To serve:

Finely chopped Onion

Finely chopped red capsicum

Guacamole or any green chutney

Method:

• Clean, wash and soak the chickpeas overnight.
• Drain, add salt and enough water and pressure cook for 2 to 3 whistles or until the chickpeas are done.
• Drain out all the excess water and keep aside to cool.
• Mash chickpeas finely with potato masher or blend in a mixer to a coarse paste.
• Now add 2 tbsp curd, coriander, green chillies, ginger-garlic paste, salt, pepper and mix together.
• Divide the mixture into 8 to 10 equal portions and shape each portion into round, flat tikki.
• Mix 2 tbsp curd with mint and spread this over the tikkis.
• Sprinkle rava well to coat on all sides. (You can use breadcrumbs)
• Heat the oil in a pan on a medium flame and shallow-fry the tikkis till they are golden brown in colour from both sides. (You can bake at 180 deg. For 25-30 min)
• Serve hot with chopped onions, capsicum and guacamole.

Maddur Vada

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A really tasty, crispy tea-time snack recipe with easily available ingredients.

Makes: 10-12 

Ingredients:

1cup Fine Sooji

1/2 cup Maida

1 large onion, finely chopped

2 -3 green Chilly

1/2 tsp pepper Powder

1/2 tsp cumin seeds

2 tbsp hot oil

Pinch rice flour

Salt-to taste

3 tbsp coriander Leaves, finely chopped

Oil to Deep Fry

Method:

• In a bowl mix chopped onions, salt and pepper powder and keep it aside for a while until the onion leaves water. (appox. 15 min)
• In another bowl, mix maida, rice flour and sooji. Add hot oil and mix it thoroughly.
• Add onion along with its liquid to the flour mixture.
• Now add green chillies and coriander leaves and mix well. As the water left from the onions will be sufficient to make thick dough. Add very little water only if required.
• Divide the dough into equal portions. Flatten each ball into thin vadas.
• Deep fry them to golden colour on low-medium heat.
• Drain them onto a kitchen towel to remove excess oil.
• Serve them hot with some coconut chutney and hot coffee/tea.

Vegetable Momos

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A well known street food and low calorie snack, filled with healthy vegetables and then steamed.

Ingredients:

(MAKES 10-12)

1 All purpose flour     

Salt to taste

A pinch baking powder         

2 tsp oil          

Water as needed (about 1/2 cup)

 For Filling:

1/4 cup carrot, grated

1 cup cabbage, grated

1/2 cup onion, finely chopped

1 tsp garlic - chopped

1 tsp Soya sauce

Salt

1/4 tsp vinegar

1/4 tsp black pepper

1 Tbsp oil

Chutney:

7-8 garlic gloves                       

1 big size tomato

1 dry red chilli, soaked

Grind all the chutney ingredients in a blender with some salt.

Method:

• Mix the refined flour, salt, baking powder and oil and knead into stiff dough by using little water at a time.
• Cover with a damp cloth and set aside for fifteen minutes
• For Filling: Heat oil and add the onion and garlic.
• Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
• Turn off the flame and mix in the soya sauce, vinegar, salt and black pepper.
• Now make small thin circles from the dough, and fill the vegetables and seal the ends.
• Steam for about 8-10 min and serve with the chutney or hot chilli sauce.

Chilli and Cheese Bites

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Try out amazing combination of smoky and cheesy flavour in every bite.

Ingredients:

10 -15 Bhavnagri green chillies 

3/4 cup processed cheese, grated        

4-5 Garlic cloves

4 tbsp Chilled butter    

1 cup refined flour

1/4 tsp Crushed black peppercorns

Salt to taste

Method:

• Preheat oven to 160° C.
• Slit and roast chillies on open flame till charred. Soak in a bowl of water and peel. Discard heads and remove seeds.
• Roughly chop them and blend with garlic. Crush and transfer in a bowl.
• Take butter in another bowl. Add refined flour, salt and crushed peppercorns and mix well. (Do not over work)
• Add crushed chilli-garlic and cheese and mix.
• Knead into dough and cover with cling film and refrigerate for 10-15 minutes.
• Place butter paper on a baking tray. Divide dough into equal portions, make small balls and flatten them.
• Place them on the baking tray and bake in the preheated oven for 15 min.
• Remove from oven and cool on a wire rack. Serve.

Nachos with Baked beans and Cheese

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A cheesy, crunchy combination of tortilla chips with baked beans, salsa and cheese.

Ingredients:

12 corn tortilla chips

1/4 cup salsa

1/2 cup canned kidney beans, rinsed and drained

1/4 cup cheddar cheese

1/4 cup scallion, chopped (optional)

Method:

Preheat oven to 350°F.

Place chips on a foil-lined baking sheet.

Top with salsa, beans, scallions and cheese.

Bake until cheese is melted.

Enjoy hot with tea or coffee. You can top nachos with sour cream or guacamole.

For Nachos: Cut corn tortillas into small triangles and deep fry in oil until crisp.Drain on absorbent paper. (or Available ready made in market).

Soya and Spinach Patties

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Make famous potato patties healthier by adding soya and spinach.

Ingredients:

1/2 cup Soya granules

1/2 cup potatoes, boiled

1/4 onion, finely chopped

1/4 cup spinach, finely chopped

2 tbsp gram flour

1/4 tsp ginger –garlic paste

1/2 tbsp lemon juice

1/4 tsp red chilli powder (optional)

1/4 tsp chaat masala

2 green chillies, finely chopped

Salt to taste

Oil to shallow fry

  

Method:

• Soak soya granules in hot 2 cups water for 15 min. (add minced garlic clove to remove stink of soya granules)
• Drain the soaked granules well and squeeze them to remove excess water.
• Add all other ingredients except oil to granules and mix well.
• Form small flat patties and shallow fry on medium flame till golden brown on both the sides.
• Serve it hot with green chutney/ketchup.

Sesame Potato Canapes

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Crispy bread base topped with potatoes, veggies mix, and great for Tiffin.

Ingredients:

6 brown bread slices

2 potatoes, boiled

1 small onion, chopped finely

1 capsicum, chopped finely

1 carrot, finely chopped

1 tsp soya sauce

1 tsp vinegar

1/2 tsp pepper,

1/4 tsp chilli powder

1 tsp oil

Salt to taste

Sesame seeds to sprinkle

Method:

In a pan, heat oil saute onion for 2 min, add all vegetables and cook till tender.

Add potatoes, soya sauce, vinegar, salt, pepper and chilli powder. Cook for a min. 

Cut out small rounds of the bread with a cutter or a sharp lid; butter both sides of bread.

Spread some potato mixture in a slight heap on the bread, leaving the edges clean. Press lightly. Sprinkle sesame seeds.

Bake at 180 °C for 5-7 min in preheated oven or till bread turns golden on the edges and turns crisp from the under side. Serve dotted with chilli-garlic sauce.