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GreenTea & Achaari Paneer Tikka


Are you looking for a more creative way to enjoy the benefits of green tea than a standard cup of herbal tea? As we all know Green tea is very good for health, so why not incorporate it in our daily cooking to maximize it’s benefits. Sounds interesting na 🤗

This recipe of mine incorporate the plant into treats that complement its unique natural flavor with complementary tastes and textures.

While the green tea drink has been enjoyed for centuries, even today, scientists continue to uncover new and exciting benefits of the beverage. Enjoying one or more cups of green tea per day could help you unlock some of these benefits.

You don’t have to limit your green tea consumption to a beverage, and these mouthwatering tikkas make it easy to add more of the herb and its beneficial phytonutrients to your diet.

Tea can really be used in so many ways in our everyday meals. You can use cups of brewed tea as a broth for soups or as poaching liquid, or you can infuse tea leaves directly into things like the milk for panna cotta or ice cream.

I have set Curds/Dahi by brewing jasmine green tea in milk.This dahi/ curd I have used for marination of paneer & Vegetables.

for Paneer and vegetables Tikka

Paneer/Cottage cheese 250 gms
Red & yellow bellpapers 1 each
Green Capsicum 1
Cherry tomatoes few
Baby Potatoes boiled 8
Whole of Sweet corn cut into 3 pieces & boiled/steamed with salt
Mushrooms 8
1 big onion

Mustard Oil 2 spoons
Carom seeds/Ajwain 1/2 tsp
Gram flour /Besan 1 tsp

Greentea infused curds 1 bowl (brew green tea, strain it and add as starter/jaman to milk to set curds/dahi)
Lemon juice 2 tsp
Fennel/Saunf powder 1 tsp
Coriander/Dhania powder 1 tsp
Chaat masala 1 tsp
Garam masala a pinch
Kashmiri Red chilli powder 2tsp
Turmeric/Haldi 1 tsp
Tandoori masala powder 2 tsp.
Ginger garlic chilli paste 2tsp
Few mango pickle pieces crushed/pounded
Pickle Oil 1 tsp
Salt to taste                                                    Wooden skewers few – soak in water for 10 minutes so that while making tikka it will not catch fire.


For the 1st Marinade : In a pan put mustard oil. After it comes to smoking point, add carom seeds/ajwain. Add gram flour/ besan. Saute till nice aroma comes out. It should be of liquid consistency.
Pour this on paneer and vegetables.
Keep aside for atleast 15 minutes.

Second marinade:
Cut paneer & Vegetables into big dices. Marinate it using above mentioned 2nd marinade ingredients with curds.

Marinate paneer & other vegetables separate, otherwise cottage cheese/paneer will break, if mixed & marinated with other vegetables.

Cover & keep in fridge for about 2 hrs in 2 different bowls.

Now pin all veges and paneer pieces on skewers.
Cook paneer and vegetables on grill pan or tava/griddle by adding little oil time to time.

Keep rotating sides by adjusting flame from medium to high.

Paneer doesn’t take long to cook. Keep veges crunchier too by roasting them for a while only.

Take out from grill pan & now hold skewers directly on high flame for few seconds by rotating it to give it a smokey effect.

Sprinkle some chaat masala over it.

Serve hot with green chutney, lemon wedges and lachha pyaz.



Baked potatoes cheesy Discs

Today I am sharing a very cute, attractive and tasty, baked potatoes cheese rings loaded with veggies and paneer. I have earlier shared the similar recipe of Cheesy Discs here.

This is my innovation with potatoes as it’s universal favourite with everyone.Cheesy potatoes  discs stuffed with mix vegetables, ketchup, spices and cheese and then baked in oven till golden.

A delight to behold and a greater delight to bite into, Cheesy potatoes & vegetable Discs make a fabulous, eye-catching starter for any party or a power packed evening snack for children.

With two discs of potatoes seated one above the other, layered with tangy sauces and topped with a yummy, cheesy vegetable mixture, this baked snack is just too exciting.

You will experience a burst of flavours and textures when you bite into it, so be prepared for a thrilling experience.

Serve cheese rings hot with tea or coffee

Here is how to make cheese rings recipe with potatoes. Do try this out!

Preparation Time:  20 Minutes

Cooking Time: 40 Minutes

Servings: 4

Ingredients :

Big size potatoes par boiled 4

For filling :
Cottage cheese/paneer 25 grams
Chopped onions 2 tsp
Chopped green bell peppers 2 tsp
Deeseeded tomato 1/2 piece
Grated processed cheese 2 spoons
Salt to taste
Black pepper powder 1 tsp
Oregano 1 tsp
Chilli flakes 1 tsp                                    Tomato sauce 2 tsp

To make spread 1 :
Butter 2 spoons
Tomato sauce 1 spoon
Grated processed cheese 2 spoons

Spread 2 for potatoes while baking :
Butter 1 tsp
Pizza masala 1 tsp

Method :

Par boil 4 big sized potatoes with salt, in pressure cooker. Cool and peel it. Cut in thick pieces horizontally.

Now we will need two round shape cookie cutters, one big and one small.
With big sized cookie cutter, make 8 roundels of potatoes.
From these 8 big roundels, keep 4 roundels separate.


With remaining 4 big roundels, cut roundels again with small cookie cutter.

That way you will make 4 rings out of it, which you will be using on 4 pieces of potato roundels which are kept separate earlier.


For making filling :                                               in a bowl mix everything together given under the list of filling ingredients.

For making spread 1 :  Mix Butter, Tomato sauce  and Grated processed cheese tohether. Spread is ready.

Now take a baking tray. Lay a parchment paper over it. Place 4 potato roundels on it. Brush spread number 1 over potatoes. Now place 4 rings of potatoes over spread. In the cavities place filling with spoon carefully.


Bake it in a preheated oven at 180 degrees for 10 minutes first.  After 10 minutes remove it from oven and brush with Spread number 2 for potatoes while baking (Butter 1 tsp + Pizza masala 1 tsp).

Again place the baking tray back and bake at 200 degrees for 20 more minutes. In between I increased the temperature at 250 degrees for 5 to 7 minutes and went back to 200 degrees again. Bake till potatoes turn golden brown. Serve hot.

Video recipe in Hindi 👇

Royal Amritsari Tikki


Royal  Amritsari Tikki

As the name suggest this Vegetable and nuts tikki is a healthy nutritious snack that is delicately flavoured with garlic and other spices. Besides being very simple to make, it packs in quite a textured and delicious punch with the addition of powdered nuts, paneer and khoya. Make the vegetable tikki recipe as a tea time snack or make them into tiny bites for a party.

You can relish them with your main meals or as an evening chai accompaniment. Check out how to cook up crunchy in your kitchen.

Prepration time : 20 minutes               Cooking time : 15 minutes                               Serves : 6

To make tikkis
Oil 2 tsp

Ginger garlic green chilli paste 1 tsp

French beans boiled 1/4 cup

Carrot 1 chopped and boiled

American corn boiled 2 tbsp

1/4 cup blanched walnuts

1 spoon Cashew nuts powdered

1 spoon almonds powdered

Haldi powder

Black pepper powder

Lalamirch powder

Dhania powder

1 tbsp feeka mawa/khoya

1/4 cup boiled & mashed potatoes

1 bowl paneer

Cheese cubes as required

Cornflakes to coat tikkis



To make slurry
Take 3 spoon maida. Add water to make thick paste.


Take a pan. Put oil into it. Add ginger garlic and green chilies into it. Add boiled vegetables to it. Add blanched walnuts to it.  Add masalas like turmeric powder, black pepper powder, red chilli powder, coriander powder. Now add cashew powder and unsweetened khoya/mawa. Switch off the flame. Remove this mixture into a bowl.

Now to this add boiled and mashed potatoes. Add crumbled paneer and powdered almonds. Mix everything together to make smoith dough.Divide them into equal portions.

Make round tikkis. Make a deep well in the centre of tikki. Keep a cheese cube in the centre and roll the tikki.

Dip tikkis in maida slurry.
Coat them with cornflakes.
Deep fry all the tikkis first on fast flame and gradually reduce the flame. Fry them till colour of tikkis become golden brown.
serve with achaari dip or Mustard sauce.


To make achaari dip
Mustard seeds 1/2 tsp
Sounf 1/2 tsp
Cumin 1/2 tsp
Onion seeds/kalonji. 1/2 tsp
Methi dana 1/2 tsp
Hing a pinch
Blend everything into coarse powder.
Green chillies 1
Fresh coriander leaves handful
Lemon juice 1-2 tsp
Salt to taste
1 cup hung curd
Mix green paste to hung curd. Your achari dip is ready.

Kala Chana Seekh Kababs


Kala Chana is very high in protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram.

These super yummy and flavorful kebabs were on my to-cook list for quite some time. As we always  love to have chicken or mutton seekh kababs,  this variation with kala chana was a pleasant welcome change. You can serve these kababs with any curry – rice preparation or as finger food to your  guests. Seekh kebabs a wonderful mix of flavors and is a perfect addition to any meal. They are very healthy kebabs that are packed with nutrients and pan-cooked in very little oil. To add more nutritional value i just soaked them previous night and made sprouts out of it.

So here goes the receipe which is so easy to make and for keeps.

Prepration time : 30 minutes                 Cooking time : 20 minutes                                 Serves : 6


2 cups sprouted and boiled kala chana
2 medium sized boiled and mashed potatoes
2 tsp rice flour
4 tsp dry bread crumbs
1 tbsp chopped green chillies
1big onion finely chopped
3 to 4 tsp finely chopped coriander
Salt to taste
1 tsp red chilly powder
1 tsp chat masala
1tsp coriander powder1 tsp jeera powder

Wooden skewers or seekh soaked in water for 10 minutes so that the dough stick to it nicely & it doesn’t catch fire.

Method                                                         Soak kala chana for 8 hours minimum with enough water so that chana gets submerged into it. Next day drain water and keep it in airtight jar/container in warm place so that it gets nice sprouts next day. You can use soaked chana also for making kebabs.

Boil the kala chana in pressure cooker for about  2 whistles on high flame and then lower the flame and simmer it for 15 minutes or till they are finely cooked.

Grind the boiled chanas in a mixer. Transfer it into bowl. Now add mashed potatoes and all the other ingredients together.


Make equal sized balls out of seekh dough. Take a seekh/skewer and stick dough to it with your fingers by rotating the seekh and stick nicely to the skewers one by one.


Roast them in a non stick pan or oven. Or you can airfry also. I did it on a nonstick pan.

Roast it by brushing very little oil.  Keep turning it on regular intervals till  it becomes golden brown from all the sides.


Serve it with tomato ketchup or hung curd dip. I added green mint chutney to hung curd for dip.


1)You can prepare the seekh kababs and store in fridge for later use.

2)While roasting them in pan please don’t use much oil to cook it as it may be the cause of breaking and falling off the skewers.

3)Just add 1to2 tsp oil and later on brush it up while turning all the sides.




Moong Sprouts Papad Pocket Rolls

Moong sprouts Papad Pocket rolls


As we all know sprouts are very good source of fiber and rich source of protien.

Sprouts are known as health rejuvenator and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.
I try to incorporate sprouts in every day meals at least twice a week. Sometimes i make sprouts salad or sabzi or misal. But my children always say it’s so boring now make kuch aur😦

So decided to make this starter by using papads.

Preparation time : 15 minutes
Cooking time 10 minutes
1 cup whole moong sprouted(or you can take mix sprouts also)
1 small onion chopped
1 tsp Ginger garlic paste
1/2 tsp turmeric powder
1 tsp Garam masala
1 tsp lemon juice
1/2 bowl Green chutney (coriander mint)
12 urad dal Papads ( 2 papads for one roll)
6 pieces of bread
Salt to taste
Pepper powder 1 tsp
Oil to deep fry


Make whole moong sprouts by soaking moong in enough water for at least 8 hours. Drain the water and tie it in cloth and put in container for 24 hours.
Next day boil this with salt and pressure cook it till it softenes but not mushy.
Drain the excess water and pat dry it with cloth or tissue paper. Pulse this in mixer to make paste.

Now in a pan put oil. Saute onions till pink. Add all the spices. Add ginger garlic paste. Saute for few minutes. Now add sprouts paste. Saute again. In the end add lemon juice and switch off the flame. Cool it.


Meanwhile cut the brown edges of the bread. Take one piece and slice it vertically in to 2 equal pieces.


On one side apply green chutney and on the other side apply sprouts paste. Keep both pieces on each other as how me make sandwich.


Now soak Papad in water that is filled in plate for few seconds and lay it on cotton kitchen towel (here i have used 2 papads by overlaying on each other for one roll as it was difficult to make a roll with single papad).

Put the chutney+sprouts laden bread piece in the centre of papad and start folding it like roll( exactly as how we fold spring rolls sheet).

If necessary apply water on the edges of papad to close it neatly.


Likewise make all the rolls ready. Deep fry it on medium to high heat otherwise it will soak more oil.
Crispy, crunchy and chatpata rolls are ready.
Don’t fry and keep them for long as it would turn soggy.
Serve hot with tomato sauce.
Enjoy with tea/cofee.

Leftover Chapati/Roti Cutlets


What you would do if you are left with many Chapatis lying in the casserole? May be just give it away or feed it to the birds. Stop stop….don’t do either of the things. Come let’s make some cutlets out of it. Yeah you read it right….

I have always seen my mom never wasting anything. She always used to make something very interesting out of it. We always used to look forward when she used to rush to the kitchen with some leftovers. Crazy na….😃

So today sharing with you all leftover chapati cutlets, following her footsteps. Enjoy and have fun making  them.

Leftover Chapati/Roti Minty Cutlets



Leftover rotis 6-7
Half cup thick poha soaked & drained
Masala peanuts 3-4 tsp grind coarsely.
Chaat masala 1 tsp
Hing/ Asafoetida a pinch
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste
garam masala powder 1 tsp
Dhania powder 1 tsp
Soonth/sukhi adrak powder 1/2 tsp
Dhania pudina(mint)chutney 2 spoons or as required to bind cutlets
Chopped fresh coriander leaves
Lemon juice 2 – 3 tsp

Crush leftover rotis in mixer.

Add soaked poha & above mentioned masalas.

Add dhania pudina chutney slowly & gradually. Make cutlets.


Deep fry.

Sprinkle chaat masala on it. Serve hot with onion rings.