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.

Indrahar (Snack from Bagelkhand (M.P.)

 

          Indrahar is a traditionally healthy steamed snack of Bagelkhand in the State of Madhya Pradesh. It is a lentil based recipe. Not much is know about this particular dish that is almost a lost recipe now. It is a very easy and a quick snack that can be relished with any chutney of your choice. It is also a great tea time snack. I shallow fried them. You may deep fry them or just stir fry it with some tempering too, as an alternative. Both ways it tastes simply awesome. 

        

            This protein rich snack is a great alternative to any fried pakoras. Hence, it is a must try healthy snack recipe that can be turned into a curry too. 

             It is believed that this dish was prepared and offered to Lord Indra to please him. Hence the dish got this name from Lord Indra. 

             So go ahead and give this recipe a try by checking out the step by step pictorial recipe to prepare this regional snack. 

• 1/2 cup mixed lentils (both whole & split), soaked overnight
• 1" ginger
• 2-3 green chilies
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• salt to taste
• 1/4 tsp. asafoetida
• pinch of baking soda
• oil to shallow fry

          Blend the soaked lentils along with ginger, green chilies and some water into a smooth paste.

          Transfer it to a mixing bowl and add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light and fluffy.

          Add baking soda and mix well. Transfer to a greased plate and steam for 20 minutes. Set aside to cool. Then cut into squares and keep aside. 

          Heat oil in a pan and shallow fry or deep fry till golden brown in colour. Serve hot with tamarind chutney, green chutney or tomato sauce. 

  Blend the soaked lentils along with ginger, green chilies & some water into a paste.

Transfer it to a mixing bowl & add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light & fluffy.

                            Add baking soda & mix well. 

                           Transfer to a greased plate.

                           Steam for 20 minutes. 

                         Set aside to cool. Then cut into squares & keep aside. 

Heat oil in a pan & shallow fry or deep fry till golden brown in colour. 

                Serve hot with tamarind chutney, green chutney or tomato sauce. 

Beetroot Rava Dhokla (Steamed Beetroot Cakes - Gujarati Style)

 

          A very quick, nutritious and a healthy snack item, these Beetroot Rava Dhoklas are a great options for breakfast or as a tea-time snack. They can also be had as a light dinner, can be packed for a lunch box meal or for after school snack. Choice is yours. These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats by checking out the step by step pictorial recipe.

• 1 cup Rava / Semolina / Sooji
• 1 cup beetroot puree
• 1/3 cup yoghurt
• 1 tbsp. lime juice
• 1 tsp salt or to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

           In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil and green chilies. 

          Add enough water to form a thick batter. Keep aside for 15-20 minutes.

          Just before steaming, add the eno fruit salt and 1 tsp. water to activate it. Mix well. 

          Pour this batter onto a greased container / cake tin / steel plate and steam for 15-20 minutes.

          Allow it to come to room temperature. Then invert it over a plate and cut into desired shapes. 

          Heat remaining oil in a pan and temper with mustard seeds, curry leaves, green chilies and sesame seeds. Sauté for a few seconds. 

          Add 2-3 tbsp. water and switch off the flame. Pour this tempering over the dhoklas.

          Garnish with fresh grated coconut and chopped coriander leaves. Serve for breakfast or as a tea time snack.

In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil & green chilies. 

Add enough water to form a thick batter. Keep aside for 15-20 minutes.

Just before steaming, add the eno fruit salt & 1 tsp. water to activate it. Mix well. 

Pour this batter onto a greased container / cake tin / steel plate & steam for 15-20 minutes.

Heat remaining oil in a pan & temper with mustard seeds, curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2-3 tbsp. water & switch off the flame. 

Allow it to come to room temperature. Then invert it over a plate & cut into desired shapes. Pour the tempering over the dhoklas. Garnish with fresh grated coconut & chopped coriander leaves. 

                      Serve for breakfast or as a tea time snack.

Moringa Leaves Bafauri

 

           Bafauri in general is a lentil based snack recipe from the State of Chhattisgarh. Not much is know about this particular dish. It is almost a lost recipe now. Traditionally, it is prepared with chana dal. However, I dished out with a twist. I made use of mixed lentils and a handful of moringa leaves for a healthy version. 

        

            This protein rich snack turned out real yum. In fact, it is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack or can be packed as a lunch box meal. So check out the step by step pictorial recipe to prepare this fusion style yummy appetizer.

• 1 tbsp. chana dal (Bengal Gram Lentil)
• 1 tbsp. urad dal (Split Black Gram Lentil)
• 1 tbsp. tuvar dal (Pigeon Pea Lentil)
• 1 tbsp. moong dal (Split Green Gram Lentil)
• 1 tbsp. masoor dal (Split Red Gram Lentil)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• handful of moringa leaves
• 1/2 tsp. carom seeds, crushed
• 1 tsp. flax seeds (opt)
• 1 tbsp. sesame seeds 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 2 tbsp. oil 
• pinch of toasted sesame seeds & chaat masala to garnish

          Soak the lentils overnight or for a minimum of 4-5 hours. Then along with the moringa leaves, coarsely grind by adding very little water.

          In a bowl, mix the dal paste with all the other ingredients, except oil. Transfer to a greased steel plate and steam for 15-20 minutes. Set aside to cool before cutting into desired shapes.

          Heat oil in a pan and shallow fry the Bafauri on both sides slightly. Garnish with toasted sesame seeds and chaat masala. Enjoy as it is or with tomato sauce / green chutney. 

                               Transfer to a greased steel plate and steam for 15-20 minutes.

                                  Set aside to cool before cutting into desired shapes. 

                                 Heat oil & shallow fry the Bafauri on both sides slightly.

   Garnish with toasted sesame seeds & chaat masala. Enjoy as it is or with 

tomato sauce / green chutney. 

Foxtail Millet Cutlet

 

           Millets have been cropping up as wonder foods on menus across the world and people are  replacing rice / wheat for millet substitutes. Foxtail, a variety of millet is highly recommended for its high nutritional benefits. So introduce your loved ones to some healthy and yummy cutlet / tikkis made of Foxtail Millet for an enjoyable tea-time snack. It is made with basic ingredients easily available in your kitchen and can be dished out in no time. 

          They can be enjoyed hot, with some tomato sauce or green chutney as appetizers too. They also tastes great with hummus and can be wrapped in parathas / chapattis for a lunch box meal. So check out the step by step pictorial recipe to prepare it.

           As this particular millet is packed with essential nutrients like fibre, protein, iron, etc. it is highly recommended in our diet. So make use of it by preparing these cutlets. Paneer can be substituted with potato as per your preference. 

• 1/2 cup foxtail millet, soaked for 2-3 hours
• 100 gms. paneer
• 2 tbsp. gram flour
• 1 onion, chopped
• 1" ginger, grated
• 2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chilil powder
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

             Pressure cook the millet in 1 cup water for 4 whistles. 

           Then blend in a food processor along with the paneer. (Do not add any water) 

  

           Mix with the rest of the ingredients (except oil) and form a dough.

           Make cutlets of any shape out of it and refrigerate for some time. 

 

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

           Drain on a kitchen towel and serve as an evening tea-time snack or as an appetizer with tomato ketchup / green chutney.

                Mix the blended millet & paneer with the rest of the ingredients (except oil).

                                 ...... and form a dough.

                            Make cutlets of any shape out of it and refrigerate for some time. 

                      Heat oil & shallow fry the cutlets on both sides till light golden in colour.

                                  Drain on a kitchen towel.

                  Serve as an evening tea-time snack or as an appetizer with tomato ketchup / 

                  green chutney.