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.

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. 

Semolina Bun

 

           Semolina Bun is soft and spongy. It is shaped like a bun, hence the name. It is prepared in a tadka pan. However, it can also be prepared in a small wok pan or an appe pan. A tempering of mustard seeds, urad dal, asafoetida, onion, curry leaves and green chilies are added to the batter. It is a very quick recipe that can be dished out in a jiffy. 

   

           Do try this amazing and wholesome Bun, accompanied with coconut chutney for a comforting breakfast / meal. It is also a perfect snack or a lunch box meal. So do give this recipe a try and introduce something new to your family and loved ones. Please check out the step by step pictorial recipe to prepare this healthy and wholesome breakfast.

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1 tbsp. oil for tempering 
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal
• 1 small onion, chopped
• 1 green chili. chopped
• 1 sprig curry leaves, chopped
• 1-2 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp. red chili flakes
• 1 tsp. flaxseed
• 1 tbsp. soaked chia seeds
• 1/4 tsp. baking soda
• oil to fry the bun 

          Blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, asafoetida and urad dal. Sauté for a few seconds.

          Add the onion, green chilies and curry leaves. Sauté till light brown. Pour this tempering into the batter.

          Now add salt, red chili flakes, coriander leaves, flaxseed, soaked chia seeds and baking soda. Mix well. 

          Heat 1 tbsp. oil in a Tadka pan and pour 1-2 ladleful of the batter. Cover and cook on a low flame till one side is well browned.

          Then flip it over and cook the other side too, till done.

          Cook more buns with the remaining batter and serve this comfort food with any chutney of your choice.  

In a mixer grinder, blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

Heat 1 tbsp. oil & temper with mustard seeds, asafoetida & urad dal. Sauté for a few seconds.

      Add onion, green chilies & curry leaves. Sauté till light brown. 

                      Pour this tempering into the batter.

      Add salt, chili flakes, coriander leaves, flaxseed, soaked chia seeds 

                         & baking soda. Mix well. 

Heat 1 tbsp. oil in a Tadka pan & pour 1-2 ladleful of the batter. Cover & cook on a low flame till one side is well browned.

                   Then flip it over & cook the other side too, till done.

                        Serve with any chutney of your choice.