Paneer Stuffed Kacche Kele Ki Tikki
Kaccha Kela/Raw Banana/Plantain is visibly related to banana family but is more firmer and require cooking before being used. Plantains are sometimes referred to as “potatoes of the Caribbean” since they taste like potatoes. It’s a good source of potassium. It is high in carbs, is a energy boaster and thus makes it a popular choice for any fasting (vrat/upvas). It is a good starter for any party and serve usually with green chutney or any dip with yogurt.
Serve hot with green chutney or plain yogurt.
Thank you Anu’s Healthy Kitchen and Prachi’s Veg Kitchen
Paneer Stuffed Kacche Kele Ki Tikki
Author:
Ingredients
- For Tikkis
- 4 Raw Bananas
- 1 tbsp Ginger, finely grated
- 2 Green chilli, finely chopped
- 1/4 cup Coriander leaves, finely chopped
- 1/2 tsp Dhaniya Powder (Coriander Powder)
- 3/4 tsp Jeera Powder (Roasted Cumin Seeds Powder)
- 1/2 tsp Garam Masala
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Anardana Powder (Pomegranate seeds Powder)
- Salt To Taste (Sendha Namak For Fasting)
- Oil to shallow fry
- For the Stuffing
- 3/4 cup Paneer, grated
- salt to taste
- 1/4 tsp ajwain (Carom Seeds)
- 1/2 tsp Lemon Juice
- 2 pinches of Sugar
- 1 tbsp Coriander leaves, finely chopped
- Salt to taste
Instructions
- Boil bananas. Peel them when cool down.
- Mash them with hand or a fork.
- Add rest of the ingredients, except the oil to the mashed banana and mix it well to make a smooth mixture.
- Divide it into equal portions, and make circles of them and keep them aside in a plate.
- Mix all the ingredients for the filling and make small balls out of it.
- Fill the paneer mixture into the banana balls, and seal the edges neatly.
- Flatten it gently to form a tikki.
- Refrigerate tikkis for half an hour and they are ready to fry.
- Shallow fry, for 2-3 minutes on each side till they are golden brown in color.
Sabudana Khichdi
Sabudana/Pearl Tapoica is a form of pure carbohydrate and made out of Tapoica tubers. It is a vegetarian processed food that is why widely used as a staple ingredient for phalhar fasting food. Sabudana khichri is an easy and quick recipe for any fasting day. Due to the carbs content, it gives the quick energy and also easy to digest.
Sabudana Khichdi
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Ingredients
- 1 cup Sabudana (Pearl Tapoica)
- 1/2 cup Peanuts, roasted and slightly crushed
- 2 Potatoes, boiled, peeled & chopped
- 2 Green Chillies, chopped
- 2 tbsp. Oil
- 1/2 tsp. Cumin seeds
- 2 tsp. Lemon juice
- 1 tsp. Sugar
- Salt to taste
- 1/2 cup Coriander leaves, chopped
Instructions
- Wash sabudana 2-3 times,and then soak in water for 4-5 hours.
- Sabudana should be separate & moist.
- All water should have got absorbed by sago, it will be soft & fluffy.
- Heat ghee in a pan, add cumin seeds.
- When cumin seeds crackle, add chopped green chilies. Stir for few seconds.
- Now add cubed potatoes & stir for 1-2 minutes.
- Mix sabudana, crushed peanuts and sugar.
- Mix sabudana mixture with the potatoes in the pan.
- Add salt & stir well. Keep on medium flame for 4- 5 minutes, until transparent & soft.
- Now add chopped coriander leaves and lemon juice. Mix well.
- Serve hot with fresh yogurt and green chutney.
Makhane Ki Kheer – Navratri Special
Happy Ramnavmi to my friends, family and fellow bloggers!
Nine forms of Shakti are worshipped during the Navaratris. The first three days of Navratri are devoted to worship of Durga, the Goddess of power. We worship her in the appearence of Durga Kumari, Ma Parvati And Ma Kali. Fourth, fifth, and sixth days are dedicated to Ma Laxmi, the Goddess of prosperity and peace. Seventh and eighth days are dedicated to Ma Saraswati, the Goddess of knowledge and wisdom.
Give your body and mind a chance to
break out of a pattern and give it a new direction.
Fasting – a gift to an over-burdened
body and an over-indulged mind. – Art of living
Today’s recipe Makhane ki Kheer is synonym to navratri in my family. Makhane ki kheer is served as dessert everyday for nine days. Makhane/lotus seeds/fox nut are highly beneficial in terms of nutritional value. These seeds are low in saturated fats, sodium and cholesterol and are good source of protein, calcium, magnesium potassium and phosphorus.
Makhane Ki Kheer – Navratri Special
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Ingredients
- 4 cups Milk
- 1 1/2 cups Makhane (Lotus Seeds)
- 3/4 cup Sugar
- Pinch of Jaiphal Powder (Nutmeg Powder)
- 2 tbsp. Kishmish (Raisins)
- 2 tbsp. Almonds, sliced
- 2 tbsp. Dried Coconut, grated
- 1/4 tsp. Elaichi Powder (Cardamom Powder)
- Few strands Kesar (saffron)
- 1 tsp. ghee
- Sliced Pistachios for garnishing
Instructions
- Heat the ghee in a pan.
- Add makhanas and sauté for 2 to 3 minutes till they are crisp and slightly golden.
- Remove from the flame and crush them slightly.
- Heat the milk in a non-stick pan and when it comes to a boil, add the crushed makhanas.
- Simmer till makhanas become soft.
- Add sugar, nutmeg powder, cardamom powder, raisins, and half amount of almond and coconut.
- Add saffron and cook it till it become thick in consistency.
- Serve chilled garnished with pistachios and rest of the almond and coconut.
Spicy Corn Salsa – Chipotle Style
No friends, I am not after Chipotle’s business. In fact Chipotle Mexican Grill is my all time favorite eating place. I like their food, it’s fresh, combination of flavors (zesty, tangy, crunchy) and suitable for my both palate and pocket. Most of the time my pick is Veg Burrito Bowl. Rice, beans, onion peppers, tomato salsa and “spicy corn salsa” that gives the whole thing a spicy crunch. Its fresh and yellow kernels gives extra flavor and a crunch in a mouth.
Spicy Corn Salsa – Chipotle Style
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Ingredients
- 4 fresh corn ears or 2 cups frozen corn, thawed
- 2 medium Poblano Chile pepper
- 4 tsp. extra-virgin olive oil
- 1 medium Jalapeno Pepper, seeded and chopped
- 1/2 cup. Cilantro, chopped
- 4 tbsp. Red Onion, chopped
- 2 tbsp. Fresh Lime Juice
- Salt/Pepper to taste
Instructions
- Preheat oven at 450 degree F.
- Place corn and poblano peppers on the baking sheet.
- Combine olive oil with salt and ground black pepper.
- Drizzle the seasoned oil over the corn and poblano peppers.
- Roast corn and poblano peppers in oven for 15-20 minutes.
- Remove and discard charred skin from poblano peppers.
- Dice poblano pepper flesh and place in a mixing bowl.
- If you are using fresh corn, cut the corn off the cob.
- Mix the corn, cilantro, jelopeno, onion, lime juice in the mixing bowl with the poblano pepper.
- Stir and season with salt and pepper.
- Serve fresh.
Tomatillo Salsa – Chipotle Style
The tomatillo or husk-tomato is a plant mainly cultivated in Mexico. Tomatillo’s most popular recipe is Salsa Verde (green sauce). Due to the tomatillos, salsa verde has a green tangy flavor with the underlying zesty tastes of hearty green chile, lime and onions. I was first introduced with this salsa by our favorite Chipotle Mexican Grill. Initially I was little reluctant in trying this salsa due to the spice level, but was always intrigued by its color. We (yes! with my husband) try to recreate our favorite chipotle recipe and were really happy with the results.
Tomatillo Salsa – Chipotle Style
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Ingredients
- 5-6 Green Tomatillos, husks removed
- 3 garlic cloves, peeled
- 2 Chile de árbol, or more to taste (or use Dried Red Chilli as a substitute)
- 1 cup cilantro leaves, finely chopped
- 1/2 cup white onion, roughly chopped
- 1/2 tsp. Cumin Powder, roasted
- Salt to taste
- 1 lime
Instructions
- Rinse and roughly chop tomatillos.
- Place the tomatillos along with the garlic cloves and the chilli in a pot and cover with water.
- Boil and than simmer at medium for about 12 minutes, or until tomatillos change their color from a bright to a pale green.
- Place tomatillos, garlic and chilli and 1/2 cup of the cooking liquid in the blender and puree until smooth.
- Add the cilantro leaves, onion and salt and process again.
- Add salt, cumin powder and lime. Mix it well.
- Serve with chips or as a salsa accompaniment to Mexican dishes.
Orange Pistachios Marble Cake
What you guys do on sunday morning, when Mr sunshine is taking a break and its raining outside? You don’t have any early commitments? No deadlines and when other chores can wait??
A lazy Sunday mornings with a cup of ginger tea and a I-Pad to curl up with…after a while, browsing idly here and there, you jump from the couch with a thought, “how about baking a cake”?
How many of you agreeing with this thought?
It is impossible to enjoy idling thoroughly unless one has plenty of work to do. There is no fun in doing nothing when you have nothing to do. Wasting time is merely an occupation then, and a most exhausting one. I read it somewhere and noted down at once as I really concur the opinion
After browsing lot of fancy recipes, I decided on a simple marble cake. My little helper with a gleam in his eyes, pulled the chair in the middle of the kitchen, sit there ready, with a recipe in his hand. He helps me, reading all the instructions step by step and sometimes in mixing too. He is my major critique and a consumer of my goods.
Orange Pistachios Marble Cake
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Ingredients
- 1 1/2 cups Maida(All Purpose Flour)
- 3/4 cup Sugar
- 1/2 cup Vegetable Oil
- 1 cup Thick Yogurt
- 2 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla Essence
- 1/2 cup Milk
- Pinch of Salt
- 1 tsp Zest Of Orange
- 2 tbsp Pistachios Powder
- Few Sliced Pistachios
Instructions
- Preheat the oven at 350 degrees F. Grease and flour the cake pan.
- Mix Yogurt, sugar and Salt.
- In another Bowl mix flour and pistachios powder.
- Add baking powder and baking soda, mix it gently, and allow to stand for 3 minutes, until you see bubbles on top.
- Add oil, vanilla essence and orange zest in the batter. And mix it well.
- Now add flour and milk alternately. Fold the batter very gently.
- Divide the batter in to half, mix cocoa powder in one half.
- Now pour both the batter alternately in the baking pan.
- Top it with little orange zest and pistachios slices.
- Bake it for 40 to 45 minutes until the cake tester inserted in the middle of the cake comes out clean.
- Cool down the cake for 10 minutes.
- Cut it in to pieces and enjoy with tea or coffee.
Thandai
What an invigorating drink this is!
Made with mix of nuts, saffron, rose petals, poppy seeds and my another favorite fennel seeds, “Thandai” is my all time favorite milk based Indian drink. All my growing up summers, this used to be my morning delight. Halidiram’s Mishrambhu, can’t even count number of bottles I have consumed. Holi, Festival of colors is incomplete for me without Thandai. In US, where temperature is not quite appropriate for this drink, still on holi, with Gujiya, Thandai always remains on my must- to do list.
Thandai tastes good when served chilled and is a very refreshing summer drink. Due to its ingredients it stated as a high calorie drink but in humid summer days when people perspire a lot, it act as a instant energizer. Some people like the Thandai to be spicy( increase the amount of black pepper corns or add any spice of choice that goes well in the drink) or nutty and sweet.
Ingredients
- 1/2 cup Almonds
- 1/2 cup Cashew nuts
- 20 -25 Kali Mirch (Black peppercorns)
- 1/4 cup Raisins
- 20 Choti Elaichi (Green Cardamom)
- 2 tsp Khuskhus (Poppy seeds)
- 2 tsp Saunf (Fennel seeds)
- 2 tsp Khabuje Ki Giri (Melon seeds)
- 4-5 cups Milk
- 1/2 cup Sugar (or as per taste)
- 1/4 tsp crushed Kesar (Saffron) soaked in milk
- few drops Rose essence (optional)
- Sliced Pistachios and rose petals for garnishing
Method
- Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in 2 cups of water for overnight.
- Grind everything in a blender to a smooth paste.
- Add little water if required while grinding.
- Add chilled milk, sugar, soaked saffron and rose essence (can use rose water too)
- Mix it well in the mixer.
- Strain the mixture.
- Pour it in to serving glasses.
- Garnish with rose petals and sliced pistachios.
- Serve and enjoy….
Moong Dal Halwa
If you think of a winter wedding, moong dal halwa is a must item in a menu. I still remember big, wide iron skillet with ghee laden moong dal halwa garnished with nuts in all winter weddings in India. Its already spring in US but the winter is still staying strong with its chillness and wind. I take this as a opportunity to make this sweet winter dish Moong Dal Halwa before saying adieu to winter with a promise to meet again.
Moong dal halwa is a lentil based sweet cooked with generous amount of ghee. it is believed that the halwa keeps the body warm and protects it from the harshness of winter. This is a claasic rajasthani dish which demands lots of patience and strength to sauté the dal on medium low flame stirring continuously whole time.
Ingredients
- 2 cups Moong Daal (split yellow lentils)
- 1 cup Ghee (if u want to make it more rich use 2 cups of Ghee)
- 1 cup sugar
- 2 cups water
- 1/2 tsp Green Cardamom Powder
- 1/2 cup Khoya
- 1 cup finely chopped mixed nuts of your choice
- (I used Almond, Pistachios and Cashew nut)
Method
- Wash moong dal thoroughly and soak it in water, overnight.
- Grind it to a smooth paste in a food processor.
- Heat the ghee in a heavy-bottomed non-stick pan on a medium flame.
- Add the moong daal paste to the ghee and mix it well.
- Cook the moong daal, stirring frequently till it begins to turn golden and release its aroma.(for me it takes almost an hour)
- In the mean time prepare simple sugar syrup by mixing sugar and water.
- Add the khoya and mix well. Cook for another 2-3 minutes.
- Now add sugar syrup and cardamom powder. Mix it well.
- Cook on a medium flame for another 5-7 minutes, stirring continuously till you can see ghee on the sides of the pan.
- Add the mixed nut and taste for the sweetness. (Add more sugar and cook for another 5 mins if needed)
- Garnish with chopped nuts and serve warm.
Gajar Ki Kanji
Gajar ki kanji is a fermented drink which is quite popular in the states of Punjab and Uttar Pradesh during the month of holi festival.
