Chickpeas & Millets Tikki

         These yummy and healthy tikkis made of black chickpeas and mixed millets are worth a try any day, especially during monsoon. They are just perfect as a tea-time snack or as appetizers to be enjoyed with any green / tamarind chutney or tomato sauce. 

          They can also be served inside burgers along with onion, lettuce, cucumber, tomato and cheese for a wholesome meal or brunch anytime of the day. Besides, they can also be made into a roll / Frankie or packed for a lunch box meal. 

• 1/2 cup boiled black chickpeas (makes 8-10)
• 1/4 cup mixed millets, dry roasted & powdered
• 1 tsp. corn flour
• 2 tbsp. fried onion
• 1-2 green chilies, finely chopped
• 1/2" ginger, finely chopped
• salt to taste
• 1/2 tsp. garam masala powder
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. oil
• 1 tsp. lime juice
• oil to shallow fry

          In a bowl, combine all the ingredients (except oil) and shape into tikkis. Refrigerate for 30 minutes.

         Heat some oil in a tawa and fry them in batches till golden in colour on both sides. 

         Drain on a kitchen towel and serve with tomato sauce, green chutney or tamarind chutney.

Kodo Millet Burger

           Homemade Burger is anytime welcome. So make something different. Prepare this healthy and yummy kodo millet burger and enjoy it as desired. Have it for breakfast, brunch, lunch or dinner along with some soup or salad if preferred. You may also go in for green chutney, hummus, sliced cucumber or pickled veggies for some variation. 

Patty - 

• 1/2 cup kodo millet, soaked overnight
• 2-3 tbsp. roasted chickpea flour
• salt to taste
• pinch of turmeric powder
• 2-3 tbsp. fried onion, crushed
• 1 tsp. ginger & garlic, grated
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander-cumin powder
• 2-3 tbsp. mint leaves, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2-3 tbsp. spring onion, chopped
• 1 tsp. sesame seeds

Burger - 

• oil to shallow fry
• 2 burger buns
• cheddar cream cheese
• mayonnaise
• pinch of pepper powder
• lettuce leaves
• sliced tomato
• onion rings

            Boil the kodo millet in sufficient water till it is soft. Drain well and mix with all the ingredients for the patty. Form into 2 large patties and refrigerate for some time.      

          Heat 1-2 tbsp. oil in a pan and shallow fry the patties on a low flame on both sides till well browned. Drain on a kitchen towel and keep aside.

           To assemble the burger - Spread cheddar cream cheese on one side of the burger and mayonnaise on the other. Sprinkle some pepper powder.

          Place a lettuce leaf followed by the patty, some more cheese spread, onion, tomato, lettuce. Finally close with the bun and serve as desired.

                      Spread cheddar cream cheese on one side of the burger & mayonnaise
                      on the other. Sprinkle some pepper powder.

                                  Place a lettuce leaf followed by the patty.

                                  Add some more cheese spread, onion, tomato, lettuce.

                                  Finally close with the bun and serve as desired.

Cabbage Cutlets / Patties

          Have any leftover cabbage curry sitting in the fridge? Fret not. Dish out these yummy cutlets and it will be gone in no time. Relish as an evening tea time snack or as appetizers with any chutney / sauce. 

 

          You can also make kofta curry out of it by adding them to any makhni gravy. Then enjoy with steamed rice, jeera rice, pulao, plain biryani or any Indian bread like kulcha, naan, tandoori roti or just plain chapatti / paratha. So check out the step by step pictorial recipe to prepare them.

• 1 cup leftover dry cabbage curry or any other curry
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 fresh red / green chilies, chopped
• 2 tbsp. fresh coriander roots, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• pinch of baking soda
• 1 tsp. flaxseed (opt)
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 2 tbsp. roasted gram flour

Batter - 

• 1/2 cup gram flour 
• pinch of salt
• pinch of turmeric powder
• 1/4 tsp. red chili powder
• oil to deep fry

          For the cutlets - Mix together all the above mentioned ingredients into a dough. Divide into equal portions and give a cutlet shape to them. Refrigerate for some time.

          For the batter - In a bowl, mix together all the mentioned ingredients (except oil) and make a batter of pouring consistency by adding required quantity of water.

          Heat oil in a pan. Dip each cutlet in the batter and gently drop them in the hot oil in batches. 

          Fry on a medium flame till they turn golden on both sides. Drain on a kitchen towel and serve them hot with any chutney or ketchup.

                                 Cutlets - Mix all the ingredients into a dough.

                   Divide into equal portions & give a cutlet shape to them. Refrigerate for
                   some time.

                       Batter - Mix all ingredients (except oil) & make a batter of pouring 
                       consistency with required quantity of water.

                           Heat oil. Dip each cutlet in batter & gently drop them in hot oil. 

                                 Fry on a medium flame till they turn golden on both sides. 

                                 Drain on a kitchen towel.

                              Serve them hot with any chutney or ketchup.

Green Coconut Chutney

          Chutneys are an integral part of our menu. It adds an Oomph factor to any dish and is served as an accompaniment to many Indian recipes. Today I prepared Green Coconut Chutney with fresh coconut, coriander & mint leaves. Hence the name. 

          You can serve this yummy chutney with any snacks like pakoras, bhajias, vadas or with idli, dosa, upma, etc. They can also be used as a spread on sandwiches, burgers and pizzas a la Indian style. So go ahead and give it a try.

• 3 tbsp. fresh grated coconut
• handful of mint leaves
• handful of coriander leaves & stems
• 2 tbsp. yoghurt
• 1/2 tsp. sugar
• salt to taste
• 1-2 green chilies
• 2 garlic cloves
• 2 tbsp. roasted chickpea flour

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1 dry red chili
• pinch of asafoetida
• dash of lime
• pinch of idli podi (gun powder) to garnish

          Grind together all the ingredients (except tempering items) along with required quantity of water into a smooth paste. 

          Heat oil in a pan and temper with red chili and mustard seeds. After it stops spluttering add the urad dal and asafoetida. Sauté for a few seconds and switch off the flame. 

          Pour this tempering over the ground chutney and mix well. Add a dash of lime and serve as a side dish to any starters / appetizers, idli dosa, snack, pakoras, bhajias or as a spread on sandwiches, burgers and pizzas.

Spinach Masala Bread Rolls

        Wow!! Guess what? This is my 1000th post. What an amazing journey it was since I started blogging from August 2014. I take this opportunity to thank my family, friends and each and everyone of you all for being there with me in this culinary journey of mine. Thanks again for all the support in helping me reach this milestone, without which it would not have been possible.  

          Now coming to the recipe. This is just a simple homemade freshly baked Masala Bread Rolls with some spinach puree (that was leftover from making spinach naan the other day). Relish this as an evening tea-time snack. You can also have these bread rolls with soup, with some cheese in between, as a vada pav or burger. So check out an easy step by step pictorial recipe to prepare it.

          I must confess that this blogging journey was simply awesome. It was sometimes hectic and time consuming, but nevertheless, I enjoyed every bit of it. Absolutely no regrets and I kept learning on the way. Am still learning something new every other day and trying to improve in every sense possible. 

          The most challenging part was in the presentation. I try to give an artistic touch to the dish and make it more appealing as well as appetizing. I promise to keep this flow of easy, simple and interesting (healthy too) recipes coming your way. Hoping to have your support in my future endeavors in the blogging world.

• 2 cups plain flour
• pinch of salt
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi (dried fenugreek leaves), crushed
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 1/2 tsp. yeast
• 1/2 cup warm water
• 1 tsp. sugar
• 2-3 tbsp. spinach puree
• 1 tsp. butter (at room temperature)
• 1 tsp. melted ghee to brush
• 1 tsp. sesame seeds & nigella seeds

          In a small bowl, add the yeast, sugar and water. Mix and cover. Keep aside for 10-15 minutes. By then it will froth up and it is ready to be used.

          In a large bowl, add the flour and all the dry spices. Mix well and add the spinach puree along with the yeast mix.

          Combine well and knead for 2-3 minutes into a very soft dough . Add more lukewarm if required. Cover with a wet cloth and keep aside in a warm place for 30 minutes.

          Add the butter and again knead for 2-3 minutes. Cover and keep aside for a further 30 minutes.

          Punch back the dough and divide into equal round balls. Place them on a baking sheet, cover with a wet cloth and keep aside for an hour.

          Brush with melted butter and sprinkle some sesame seeds & nigella seeds. Bake in a preheated oven at 200 degrees C. for 22-25 minutes. 

          Cool on a wire rack and relish as an evening tea-time snack. You can also have these masala bread rolls with soup, with some cheese in between, as a vada pav or burger.

                                  In a large bowl, add the flour and all the dry spices. 

                                  Mix well and add the spinach puree, 

                                  and add the yeast mix.

                      Mix well & knead for 2-3 minutes into a very soft dough. Cover with
                      a wet cloth & keep aside for 30 minutes.

                   Add butter & again knead for 2-3 minutes. Cover & keep aside for 30 min.

                                   After 30 minutes.

                                 Punch back the dough and divide into equal round balls. 

                     Place on a baking sheet, cover with wet cloth & keep aside for an hour.

                                   After an hour.

                     Brush with melted butter. Sprinkle some sesame seeds & nigella seeds. 

                               Bake in a preheated oven at 200 degrees C. for 22-25 minutes. 

                                  Freshly baked rolls just out of the oven.

                       Cool on a wire rack. Relish as a teatime snack, with soup, with some cheese

                       in between as a vada pav or burger.

                        

Horse Gram Tikki / Horse Gram Kebabs / Kababs / Patties / Cutlet

          Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups. 

          Today I prepared some Patties out of the boiled & strained lentils left behind from preparing some soup. Enjoy them as appetizers with some chutney or sauce, as an evening tea-time snack or in burgers. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup Horse Gram lentil, soaked overnight
• salt to taste
• 1/4 tsp. turmeric powder
• 2-3 tbsp. rice flour
• 2 tbsp. bread crumbs
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies
• pinch of baking soda
• 1 tbsp. flax seed (opt)
• 1 tsp. red chili flakes
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

          Pressure cook the lentils in enough water for 10-12 minutes on a low flame after the first whistle. Drain the stock (to be used later as soup) and let the boiled lentils cool down.

          Grind with just enough water into a fine paste. Mix with the rest of the ingredients, except oil, into a dough. 

          Form round shape flat tikkis out of it and refrigerate for an hour. Heat 2 tbsp. oil and shallow fry them in batches till light golden color on both sides.

          Drain on a tissue paper and serve them hot with sauce or chutney as an appetizer or as an evening tea-time snack. The leftover ones can be made into stuffed parathas or kachoris.

                   Pressure cook lentils in enough water for 10-12 minutes on a low flame 
                   after the first whistle. Strain the stock & let the boiled lentils cool down.

                                 Grind with just enough water into a fine paste. 

                                 Mix with the rest of the ingredients, except oil, into a dough. 

                               Form round shape flat tikkis out of it & refrigerate for an hour. 

                      Heat 2 tbsp. oil & shallow fry them in batches till light golden colour 
                      on both sides.

                                  Drain on a tissue paper.

                     Serve them hot with sauce or chutney as an appetizer or as an evening tea
                    -time snack. The leftover ones can be made into stuffed parathas or kachoris.