Onion – Herb Kababs with chatpata dip
Onion herb Kebabs are the vegetarians’ way of winning at the kabab game. The preparation is a delicious& flavoursome mix of mint, onion, garlic and lemongrass cooked to perfection in very less oil, which makes it a good option.
Preparation time : 10 minutes
Cook time : 45 minutes
Ingredients to make onion-herb kababs :
1/4 kg Onion, thinly chopped
50 gm Lemon grass & stalks
Garlic flakes 4
1 Green Chilli, chopped
1/4 Tbsp Ginger, finely chopped
1 tsp red Chilli powder
50 gm Mint
1 tsp Cumin Seeds (Jeera)
50 gm fresh Coriander
1/2 tsp Nutmeg powder
1/2 cup Maize Flour (makai ka atta)
1/8 cup refined Flour (maida)
1/2 tsp (heaped) soda
Salt to taste
Oil to baste the kababs
For making dip for kababs :
50 gm Walnut, crushed
1/2 Lemon juice
10 gm Jaggery (gur)
Salt to taste
A pinch of black Pepper powder
1 small Onion, thinly sliced
25 gm Tamarind (imli)
How to make onion-herb kababs :
Spread thinly chopped/ slices of onions on a plate.
In a mixer jar put chopped garlic flakes, green chillies, ginger, lemongrass & chopped stalks.Grind it to smooth paste.
Add little water if necessary. Now rub lemon grass paste on chopped onions along with red chilli powder. Keep aside for 5-10 minutes.
Then add soda and all remaining spices and maize flour+maida, except salt.￼ Mix well.
Mix salt in the end and mix well to make kababs of your choice of shape. Make kababs and shallow fry them in oil on non stick skillet.
For the Sauce: Crush walnut in a mixer. Transfer into a bowl and mix with lemon juice.￼ Add jaggery, salt and black pepper. Boil this mixture in 1/2 cup water for 10 minutes.
Remove from heat and add thin onion slices while sauce is still hot. Add tamarind pulp to this. Mix nicely. The walnut dip is ready.
Serve hot kababs with chatpata dip.
Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.
Black chickpea salad is easy to make, low calorie, salad with a tinge of spice and chutneys.
Chana Chaat is nutritious and delicious snack. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal too.
Here I have combined mumbaiya ishtyle murmura bhel with salad served on canapes/monitas. Easy and filling snack to munch on when you are hungry.
This is a very versatile recipe. You can adjust or skip or add the ingredients as per you liking and taste. So don’t go for exact measurements. If you like more spicy, add more chilli powder or add green chilies. Like it more tangy, add more lemon juice. Don’t like potatoes in chaat, skip it. Like more tomatoes, add little extra. Don’t like kala chana, use other beans like black beans or white garzbano beans/ chole.
In short, everything is adjustable in this kala chana chaat recipe. So go with your palate and make it how you like it or how your family like to eat.
This chana chaat has tangy and spicy taste. The flavors will tempt you to eat more and more. Enjoy this chaat in rainy season with your family and friends.
Prep Time 20 minutes
Cook Time 5 minutes
Ingredients to make Kala chana salad on Canapes
Soaked and boiled kale chane 4 tsp (prepared one day beforehand)
Boiled Potatoes 2 tsp
Onion finely chopped 2 tsp
Tomatoes chopped 2 tsp
Cucumber chopped 2 tsp
monitas/canapes 8 (store bought)
Masala moongfali 2 tsp
Murmure 3 tbsp
Chaat Masala 1 tsp
Jeera/cumin powder 1 tsp
Fresh Coriander chopped 1 tsp
Mint leaves chopped 1 tsp
Lemon juice 1 tbsp
Dhania pudina chutney 3 tsp
Imli Khajoor ki chutney 2 tsp
Pomegranate to garnish
Sev to garnish
How to make Kala chana salad on Canapes
Soak and boil kale chane with salt beforehand.
Chop boiled potatoes, tomatoes, cucumber and onion. Sprinkle chat masala and jeera powder.
Now assemble canapes/monitas. Here I have used readymade canapes, easily available in the market. Or else you can bake monitas at home in an OTG.
For assembling of monitas/canapes, in the bottom put boiled kale chane. Top it with potato, tomato, cucumber, marsala peanuts and murmure. Sprinkle some chaat masala over it. Add chopped dhania pudina leaves.
Now drizzle dhania pudina chutney over it. Pour imli ki chutney. Garnish with sev. Put some coriander leaves,tomato pieces and pomegranate over it to decorate.
Enjoy your healthy snacky chaat with hot cup of cofee or Tea.
Green chutney and imli khajoor chutney can be made the before day itself. Or you can use store bought too.
Adding chaat masala and red chilli powder is according to your own taste.
You can drizzle sweetned curds over the chaat and then pour chutneys over it.
Fill the canapes only at the time of serving.
GREEN TEA & 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
1 big onion
FOR 1ST MARINADE:
Mustard Oil 2 spoons
Carom seeds/Ajwain 1/2 tsp
Gram flour /Besan 1 tsp
FOR 2ND MARINADE :
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.
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.
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
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 👇
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 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.
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.