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
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
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 👇
Tangdi Kebab is a very popular North Indian starter recipe, where only the drumstick chicken or chicken leg pieces are marinated in a yoghurt-spice marinade and grilled to juicy, flavor infused chicken kebabs.
“Tangdi” simply means chicken legs without thighs. It tastes absolutely irresistable with soft, moist & aromatic spicy flavor. These famous grilled drumsticks can be cooked easily at home using an OTG or without it in pressure cooker.
This is Chicken lover’s delight. A quickie recipe that can be made in minutes. Absolutely lip-smacking and can be served as snack as well as main course. Next time when you have surprise guests at home try this amazing recipe, which is very easy & quick to make, turns out super delicious without a drop of oil and in a pressure cooker. Definitely a crowd pleaser.
Chicken leg 6 pieces, plus chicken breast cut into medium pieces
curds – 1 cup
tandoori chicken masala – 1 tsp Salt as per taste Garam masala powder – 1 tsp Ginger garlic paste – 2 tsp Maggi masala cubes – 2 Tomato chilli sauce – 3 to 4 tsp Haldi/ Turmeric – 1 tsp Red chili powder 1 tsp Dhania powder 2 tsp Onion rings for garnishing Fresh chopped coriander for garnishing Lemon wedges
How to make Chicken Tangdi in pressure cooker
Clean & wash chicken.
Marinate for 2 hours with all the ingredients.
Take non stick pressure cooker.
Transfer marinated chicken into cooker.
Cook on a medium flame for about 2 whistles. Turn the flame on low and cook for few more minutes.
After cooling check if water is remaining there then, cook uncovered till gravy thickens.
Serve hot with onion rings and chopped coriander leaves and wedges of lemon.
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
Black pepper 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 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
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.
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.
Sprinkle chaat masala on it. Serve hot with onion rings.