Makhana Millet Tikki (Lotus Seeds & Foxtail Millet Pattties)

 

          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 healthy shallow fried Makhana Millet Tikki which are worth a try and they tastes absolutely yummy. I have used Foxtail millet. You can go in for any other millet of your choice. 

          These Tikkis are a great party recipe perfect for special occasions. You can enjoy these them as an appetizer with sweet tamarind chutney or green chutney, as a tea-time snack or as a lunch box meal in the form of a wrap. It is a very easy recipe. All it needs to be done is to mix all the ingredients, make tikkis and shallow fry them to perfection. 

           Makhana is a very healthy snack item that can be enjoyed by just dry roasting it in butter and ghee. You can sprinkle some pepper or chili powder for a spicy flavor. Dessert made of makhana are equally tempting, is apt for festive occasions and is also diabetic friendly. Just skip the sugar and replace it with dates and you can enjoy it guilt free. 

             So what are you waiting for? Go ahead and give these Tikkis a try. They can also be served as a main course with naan, tandoori roti or pita bread. For a healthier version it can be grilled to perfection. You may also have it as a burger complete with all the stuffing of your choice. So check out the step by step pictorial recipe to prepare this awesome treat.

• 1 & 1/2 cups makhana
• 1/2 cup Foxtail millet, cooked & ground to a paste
• 2 tbsp. roasted peanuts, powdered
• 2 tbsp. sesame seeds, dry roasted & powdered
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 2 tbsp. coriander leaves & stem, chopped
• 1 tsp. nigella seeds (kalonji)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice 
• oil to shallow fry

          Dry roast the Makhana till light golden in color & set aside to cool down. Then transfer to a mixer jar and blend into a powder.

          In a mixing bowl, transfer the powdered makhana powder. To it, add all the ingredients (except oil) and combine everything well.  

          Divide into equal size portions. Give a round shape or any shape of your choice.

          Heat oil in a pan and shallow fry them, few at a time, on both sides till golden brown and crisp on both sides.

          Drain on a kitchen towel and serve with sweet tamarind chutney and green chutney for a comforting evening snack.

      Dry roast the Makhana till light golden in color & set aside to cool down.

                Then transfer to a mixer jar & blend into a powder.

                     To it, add the cooked & blended millet, 

       

 

                 ground roasted peanuts and roasted sesame seeds, 

                  chopped onion, ginger, garlic, green chilies,

 

Kalonji, turmeric powder, roasted coriander powder, roasted cumin powder, garam masala powder,

                  

coriander leaves with stems, salt & lime juice. Combine everything well. 

Divide into equal size portions. Give a round shape or any shape of your choice.

Heat oil in a pan & shallow fry them, few at a time, on both sides till golden brown & crisp on both sides.

                      Drain on a kitchen towel.

 Serve with sweet tamarind chutney & green chutney for a comforting evening snack.

Soya Chunks Kebab / Soya Nuggets Kabab

 

           These healthy Soya Chunks kababs are worth a try and they tastes absolutely yummy. They are a great party recipe perfect for special occasions. You can enjoy these kababs as an appetizer with sweet tamarind chutney or green chutney, as a tea-time snack or as a lunch box meal in the form of a wrap. It is a very easy recipe. All it needs to be done is to mix all the ingredients, make patties and shallow fry them to perfection. 

          So what are you waiting for? Go ahead and give it a try. They can also be served as a main course with naan, tandoori roti or pita bread. 

          For a healthier version it can be grilled to perfection. You may also have it as a burger complete with all the stuffing of your choice. So check out the step by step pictorial recipe to prepare this nutritious treat.

• 1 cup soya nuggets
• 2 tbsp. roasted gram flour
• 2 tbsp. corn flour
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, finely chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2-3 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tbsp. lime juice
• oil to shallow fry

            Soak the soya chunks in hot water for 20-25 minutes. Squeeze out the water and blend into a coarse paste. 

          Transfer to a mixing bowl. Add rest of the ingredients (except oil) and combine everything well.

          Divide into equal size portions. Give a round shape or any shape of your choice.

          Heat oil in a pan and shallow fry them, few at a time, on both sides till golden in color.

          Drain on a kitchen towel and serve with any chutney, sauce or ketchup for a comforting evening snack.

             Soak the soya chunks in hot water for 20-25 minutes.

               Squeeze out the water and blend to a coarse paste. 

 Transfer to a mixing bowl. Add rest of the ingredients (except oil).

                    Combine everything well.

Divide into equal size portions. Give a round shape or any shape of your choice.

Heat oil in a pan & shallow fry them, few at a time, on both sides till golden in color.

                   Drain on a kitchen towel.

Serve with any chutney, sauce or ketchup for a comforting evening snack.

Suranache Kaap (Elephant Foot Yam - Maharashtrian style)

 

          Suranache Kaap is a traditional and a very popular Maharashtrian snack recipe. So transform this humble versatile veggie into an amazing appetizer to be relished with green chutney. They turn out very crisp with a coating of semolina and rice flour. 

          Elephant Foot Yam is not too popular with the masses. However, it is a power house of nutrients, dietary fibre, healthy carbs, zinc, calcium and protein to name a few. Fish Fry can be substituted with this Suran Kaap for the vegetarians. So get ahead and prepare this yummy Suranache Kaap by checking out the step by step pictorial recipe. 

Ingredients - 

• 1 medium size Elephant Foot Yam (Suran)
• 3-4 green chilies
• 5-6 garlic cloves
• 1" ginger
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. tamarind paste
• 2-3 tbsp. coriander leaves. chopped
• oil to shallow fry

Coating - 

• 1/2 cup semolina
• 2-3 tbsp. rice flour
• pinch of salt
• 1/2 tsp. Kashmiri red chili powder or to taste

          Wash the yam nicely to remove all the mud. Then apply some oil to your palm and peel the yam. This helps to keep away the itchiness. 

          Cut into thick slices and immediately immerse in water. 

          Steam till it is tender and then keep aside. 

          Blend the green chilies, garlic and ginger with some water into a smooth paste. 

          Transfer to a wide bowl. To it, add salt to taste, turmeric powder, red chili powder, tamarind paste, coriander powder, cumin powder and coriander leaves. Mix well.

          Add the steamed yam and coat them well with this paste. Keep aside for 5-10 minutes.

          In a plate, mix together semolina, rice flour, salt and red chili powder. Coat all the marinated suran with it.

          Heat some oil in a pan / tawa and shallow fry the marinated yam till crisp and golden on both sides. 

          Serve as an appetizer with green chutney or as an accompaniment to khichdi or daal-chawal. 

                Cut into thick slices & immediately immerse in water. 

                  Steam till it is tender & keep aside. 

  Blend green chilies, garlic & ginger with some water into a smooth paste. 

To it, add salt to taste, turmeric powder, red chili powder, tamarind paste, coriander powder, cumin powder & coriander leaves. 

                       Mix well.

In a plate, take semolina, rice flour, salt, red chili powder & red chili flakes. 

                    Mix well & keep aside. 

Add the steamed yam to the paste & coat them well. Keep aside for 5-10 minutes.

                 Coat all the marinated suran with the semolina-rice flour.

              Heat some oil & shallow fry the marinated yam till crisp...

                      ..... and golden on both sides. 

Serve as an appetizer with green chutney or as an accompaniment to khichdi or daal-chawal. 

Black Rice Cutlet / Tikki / Kebab

 

           Check out these yummy cutlets made of black rice. They are wholesome, healthy and can be dished out in a jiffy. It tastes simply awesome and can be served as a tea time snack or as an appetizer with tomato sauce or green chutney. You may also serve as an ideal party snack or an after school snack.

           Finely chopped veggies of your choice, cheese or paneer can be added to make them more nutritious and to enhance the flavor. These cutlets can also be used as patties to prepare burger, roll or sandwich. So check out the step by step pictorial recipe to prepare this interesting recipe.

         Black rice, also know as forbidden rice is widely found in the North East states of India where it is very popular. It is also found in many other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavor.

• 1/4 cup black rice, soaked overnight 
• 1-2 bread slices
• 1 small onion, chopped
• 1/2" ginger, grated
• 2 cloves garlic, chopped
• 1-2 green chilies. chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. amchur powder
• 1 tsp. kasuri methi, crushed
• 2-3 tbsp. coriander leaves, chopped
• 2-3 tbsp. oil 

          Coarsely blend the soaked black rice with very little water. Keep aside. Soak the bread slices in water for a few seconds. Then squeeze out the water and keep aside.

          In a large bowl, mix together the blended rice, bread and all the mentioned ingredients (except oil). 

          Divide into equal portions and give a round cutlet shape. Refrigerate for some time. 

          Heat oil in a pan and fry the prepared cutlets, few at a time, on a medium flame on both sides till they are light golden in color. 

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

                       Mix together the blended rice, bread and all the mentioned ingredients.

                       (except oil).

                        Divide into equal portions & give a round cutlet shape. Refrigerate 

                        for some time. 

                         Heat oil in a pan & fry the cutlets on a medium flame till light golden.

                                  Drain on a kitchen towel.

                                  Serve them hot with tomato sauce or green chutney.