Sweet Corn & Quinoa Tikki

 

          Fried snacks are anytime welcome by most of us. However, for a change, how about giving them a healthy touch without compromising on the taste and flavor? So check out these yummy shallow fried tikkis, made of Sweet Corn and Quinoa, which is worth a try and tastes absolutely yummy. 

          

          They are very easy and simple to prepare. They are irresistible as appetizers or party snacks. They can also be relished as an evening tea-time snack, inside a bun as a patty or rolled in a chapatti / paratha for a quick snack on the go. 

          Do try them and include them in the menu of any in-house party. All it needs to be done is to mix all the ingredients, make tikkis and shallow fry them to perfection. So check out a step by step pictorial recipe to prepare these amazing tikkis. 

           

• 1 cup sweet corn
• 1/2 cup boiled quinoa
• 1 small onion, chopped
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 3-4 tbsp. coriander leaves, chopped
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tsp. salt or to taste
• 2-3 tbsp. roasted gram flour
• 2-3 tbsp. corn flour
• oil to shallow fry

          Blend the sweet corn without adding any water into a slightly coarse paste. 

          To it add the boiled quinoa, chopped onion, grated ginger, chopped green chilies, chopped coriander leaves, all the dry spices, corn flour and roasted gram flour. Mix everything well. 

           Wet your hands and make flat round tikkis. 

           Heat oil in a pan and shallow fry them in batches, till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with tomato sauce or green chutney.

  Blend the sweet corn without adding any water into a slightly coarse paste. 

                   To it add the boiled quinoa, 

chopped onion, grated ginger, chopped green chilies, chopped coriander leaves, 

roasted coriander powder, roasted cumin powder, red chili powder, turmeric powder, garam masala powder, 

         salt to taste, corn flour and roasted gram flour. Mix everything well. 

                    Wet your hands and make flat round tikkis. 

Heat oil in a pan & shallow fry them in batches, till golden brown on both sides. 

                   Drain on a kitchen towel.

             Serve them hot with tomato sauce, coconut chutney or green chutney.

Soya Seaweed Tikki / Cutlet / Patty

 

           These yummy shallow fried tikkis, made of soya nuggets and seaweed is so easy and simple to prepare. They are irresistible as appetizers or party snacks. They can also be relished as an evening tea-time snack, inside a bun as a patty or rolled in a chapatti / paratha for a quick snack on the go. So choice is yours. Do try them and include them in the menu of any in-house party. I have added few basic ingredients and seasonings to dish out these small bites. So check out a step by step pictorial recipe to prepare these amazing tikkis. 

           

• 1 cup soya granules, soaked, drained & mashed
• 1-2 nori sheets / seaweeds, shredded
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• handful of coriander, chopped
• 1 tsp. salt or to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala 
• 1/2 tsp. coriander powder
• 1 tsp. lime juice
• 2-3 tbsp. gram flour (besan)
• 2-3 tbsp. corn flour
• oil to shallow fry

          In a large bowl, mix together the mashed soya, onion, ginger, green chilies, coriander leaves and all the dry spices. Mix everything well.

           Then add the corn flour, gram flour and the shredded seaweed. Give it a mix.

           Wet your hands and make flat round tikkis. 

           Heat oil in a pan and shallow fry them in batches, till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with tomato sauce or green chutney.

In a large bowl, mix together the mashed soya, onion, ginger, green chilies, coriander leaves

                    and all the dry spices. Mix everything well.

                    Then add the corn flour, gram flour

                      and the shredded seaweed. Give it a mix.

                  Wet your hands & make flat round tikkis.

Heat oil in a pan & shallow fry them in batches, till golden brown on both sides. 

                     Drain on a kitchen towel.

                  Serve them hot with tomato sauce or green chutney.

Designer Stuffed Sooji Rolls

 

          These beautiful stuffed Designer Stuffed Sooji Rolls Crepes turns out just amazing. These visually pretty rolls are very easy to prepare and can be a great party recipe. It will be a sure hit with the kids. They can be stuffed with any leftover dry veggie or any non-veg. curry.

           However, in this recipe I stuffed the sooji rolls with some leftover mixed veg. curry mixed with some seasonings. Give a designer look to it by forming some beautiful patterns to make them look appealing and appetizing. They can be served for snacks, breakfast or as a lunch box meal. So let your imagination run wild and surprise your loved ones by serving these amazing rolls. Do check out the step by step pictorial recipe to prepare them.

 

Ingredients - 

• 1/2 cup semolina / sooji
• 1/4 cup yoghurt
• 1/2 cup water
• 1/2 tsp. salt or to taste
• 1/4 tsp. pepper powder
• 1 tbsp. powdered dried rose petals
• 1 cup any cooked dry mixed veg. curry
• 1/4 cup veg. mayo
• 2 tbsp. chopped coriander leaves
• 1 tbsp. chopped pistachios
• 1 tsp. dried rose petals
• oil to grease the tawa & shallow fry

          In a mixing bowl, add the semolina, yoghurt, salt to taste, pepper powder and water. Combine well and keep it covered for 15 minutes. 

          Then blend it into a smooth paste. Take 1/2 cup of the batter and add the powdered dry rose petals. Mix well and pour into a piping bag or any squeezer bottle.

          In a separate bowl, mix together the cooked mixed veg. curry, mayonnaise, chopped coriander leaves, chopped pistachios and dried rose petals.

           Heat a non-stick pan / tawa and grease with some oil. Now make a pattern of your choice with the colored batter. 

          After a few seconds, pour a ladleful of the white batter and spread it around over the pattern so as to cover it. 

          Drizzle some oil around the edges and cook for a few seconds more. Then flip it over gently and cook the other side too. Similarly prepare rest of the sooji rolls & keep them aside. 

          Now take a sooji roll and place some of the stuffing lengthwise in one corner and fold gently like a roll.  

          Make similar designer stuffed sooji rolls and relish as it or with any chutney of your choice. 

In a mixing bowl, add semolina, yoghurt, salt to taste, pepper powder & water. Mix well & keep it covered for 15 minutes. Then blend it into a smooth paste. 

Take 1/2 cup of the batter & add the powdered dry rose petals. Mix well & pour into a piping bag or any squeezer bottle.

Heat a non-stick pan / tawa & grease with some oil. Now make a pattern of your choice with the colored batter. 

After a few seconds, pour a ladleful of the white batter & spread it around over the pattern so as to cover it. Drizzle some oil around the edges & cook for a few seconds more. 

                Then flip it over gently and cook the other side too.

               Similarly prepare rest of the sooji rolls & keep them aside. 

In a separate bowl, mix together the cooked mixed veg. curry, veg. mayonnaise, chopped coriander leaves, chopped pistachios & dried rose petals.

Now take a sooji roll and place some of the stuffing lengthwise in one corner.

                         Fold it gently to make a roll. 

Make similar designer stuffed sooji rolls & relish as it or with any chutney of your choice. 

Mixed Veg. Rosti / pancake (Healthy Breakfast Recipe)

 

                Check out these yummy and nutritious Rosti / Pancakes made of mixed vegetables. These healthy rostis can be served for breakfast, snack or as a lunch box meal with chutney, pickle, raita or sauce. It can also be a one-pot meal if anyone wants something light for lunch or dinner. So check out the step by step pictorial recipe to prepare this amazing and wholesome treat. 

      

           Traditionally, Rosti is prepared with potatoes. However, in this recipe, I have added some grated bottle gourd, carrot, radish and chopped capsicum, besides other basic everyday ingredients. The binding was that of semolina and yoghurt. So any veggies sitting in the fridge can be made use of. 

           You can substitute eno fruit salt for 1/4 tsp. of baking soda. The end result will be just the same. To some up, a healthy dish for kids, especially, who are averse to eating veggies. 

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1/3 cup grated bottle gourd
• 1/3 cup grated carrot
• 1/3 cup grated radish
• 1/3 cup chopped capsicum
• 1 onion, finely chopped
• 1 tsp. grated ginger
• 2 green chilies, chopped
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped spring onion
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. cumin seeds
• 1 tsp. red chili flakes
• 1tsp. eno fruit salt
• oil to shallow fry
• raita, any dip, chutney or pickle to serve

          In a large bowl, add all the ingredients (except eno and oil) and give it a mix. Add water as required and make a semi solid batter of pouring consistency. 

          Cover and keep aside for 15 minutes. Then mix well again and adjust the consistency by adding more water if necessary.

          Just before making the rosti, add eno fruit salt and 2 tbsp. water. Gently combine everything well to make a frothy batter. 

          Heat some oil / butter in a small pan and drop a ladle full of the prepared batter and spread uniformly.

          Cover and cook on a low to medium flame for 2-3 minutes or till one side is well browned. Gently flip it over and cook the other side too, till crisp and golden. 

          Transfer to a serving plate and then prepare similar rostis with the remaining batter. 

          Serve them hot with raita, dip, chutney, sauce or pickle for a healthy breakfast / snack. You can also pack them for a lunch box meal or serve as an after school snack for kids. 

                         In a bowl, add all the ingredients (except eno & oil) & give it a mix. 

                     Add water & make a semi solid batter of pouring consistency. Cover 

                        & keep aside for 15 minutes. Mix well & adjust the consistency.

                          Just before making the rosti, add eno fruit salt & 2 tbsp. water. 

                          Gently combine everything well to make a frothy batter. 

  

                     Heat some oil & drop a ladle full of the batter & spread uniformly.

                       Cover & cook for 2-3 minutes or till one side is done.

                             Gently flip it over & cook the other side too, till crisp & golden. 

 

                                  Serve them hot with raita, dip, chutney, sauce or pickle. 

                         Pack them for lunch or serve as an after school snack for kids.