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.

Raw Jackfruit Tikki

 

          Raw Jackfruit or Kathal is a common and a favorite summer vegetable. It is cooked in various ways. So I bring to you this all time favorite appetizer or a tea-time snack in a tikki form prepared with raw jackfruit. You can also substitute it with potato or potato-paneer combination. So do try them and enjoy with sweet tamarind chutney, tomato sauce or green chutney. Do check out an easy step by step pictorial recipe to prepare this amazing treat.

              Raw Jackfruit is a veggie in the unripe form and is known as a vegetarian's Non-Veg. dish as the texture resembles that of mutton. As a vegetable, it is high on protein and low in calories. It also boosts our immunity and is a great meat substitute for the vegetarians. 

               This humble vegetable has not much found its way to the dinner table.  However, one can make a variety of yummy dishes like appetizers, salad, bharta and also in a curry form. The seeds too are palatable and tastes very yummy after it is cooked. 

• 1 small jackfruit, boiled & mashed
• 1/3 cup roasted gram flour
• salt to taste
• 1/2 tsp. nigella seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. Kashmiri red chili powder
• 1 tsp. garam masala powder
• oil to shallow fry

           In a mixing bowl, add all the above mentioned ingredients (except oil) and combine everything well.

          Divide the dough into equal portions. Take each portion and give it a round flat shape. 

          Make similar stuffed tikkis with the remaining dough and refrigerate for an hour. 

         Heat 1-2 tbsp. oil in a pan and shallow fry them in batches till golden brown in colour.

         Drain on a tissue paper and serve them hot as an appetizer with sweet tamarind chutney, green chutney or tomato sauce. 

         

Divide the dough into equal portions. Take each portion & give it a round flat shape. 

Heat 1-2 tbsp. oil in a pan & shallow fry them in batches till golden brown in color.

                         Drain on a tissue paper.

Serve them hot as an appetizer with sweet tamarind chutney, green chutney or tomato sauce. 

Mutton Shami Kabab / Kebab

 

            A perfect party appetizer, these Mutton Shami Kabab are a connoisseurs delight. This exotic Mughlai snack is a melt-in-the-mouth delicacy and worth a try. They can be enjoyed as an appetizer with any chutney of your choice. You may also serve as a light meal  with salad. However, I gave a slight twist to this very popular kabab by substituting chana dal that is traditionally used, with mixed lentils. So check out the step by step pictorial recipe to prepare these yummy kababs. 

            These Shami Kababs are a great party recip. They can be made out of both mutton or chicken. either boneless or mince. I used mutton mince in this recipe and it was my first try.

              They can be packed as a lunch box meal in the form of a wrap. You can also use any leftover kebabs as a patty in a burger / sandwich or can be served as a side dish with naan / kulcha / tandoori roti. It just tastes awesome. 

• 1 cup mutton mince, washed & drained
• 1/3 cup mixed lentils, soaked overnight 
• 1" ginger, roughly chopped
• 4-5 garlic cloves
• 1 onion, chopped
• 2-3 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 egg
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. chaat masala
• oil to shallow fry

To grind - 

• 5-6 dry red chilies
• 1 tbsp. coriander seeds 
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 tsp. peppercorns

          Grind all the mentioned ingredients (dry spices) into a fine powder. 

          In a pressure cooker add the washed mutton mince, mixed lentils, onion, ginger, garlic, green chilies, the ground spice, salt to taste, turmeric powder and red chili powder. 

          Add 1 cup water and pressure cook for 8-10 minutes on a low flame after the first whistle. Simmer further till all the moisture has evaporated. 

          Keep aside to cool. Then blend into a fine paste in a food processor / mixer grinder.

          Transfer to a bowl. To it add the onions, coriander leaves, green chilies, egg and chaat masala. Combine everything well. Refrigerate for a couple of minutes so that it is easy to form kebabs.

          Heat 1-2 tbsp. oil in a pan. Wet your hands and take small portion of the mix to form into flat round shaped kababs. 

          Shallow fry the Shami kebabs in batches till golden on both sides. Carefully flip them as they are very delicate

          Serve as a tea-time snack, as an appetizer with any chutney or as a light meal with salad.

                               Grind all the mentioned ingredients (dry spices).....

                              ...... into a fine powder.

       In a pressure cooker add the mutton mince, mixed lentils, 

      onion, ginger, garlic, green chilies, the ground spice, salt

turmeric powder and red chili powder.

  

                       Add 1 cup water & pressure cook for 8-10 minutes on a low flame 

                          after the first whistle. Simmer till all the moisture has evaporated.

                    Keep aside to cool. Blend into a fine paste in a food processor / mixer grinder.

                     To it add the onion, coriander leaves, green chilies, egg & chaat masala. 

                        Mix well & refrigerate for some time so that it is easy to form kebabs.

    

                        Heat 1-2 tbsp. oil in a pan & take small portion of the mix & form

                           into flat round shaped kababs.

 

                      Shallow fry the Shami kebabs in batches till golden on both sides. 

                               Serve as a tea-time snack, as an appetizer with any chutney. 

                        You can also relish as a light meal with salad or pack as a lunch box

                        meal in the form of a wrap. Choice is yours.

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.