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.

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.

Brown Rice Cutlet

 

          Make these yummy shallow fried cutlets with some leftover brown rice. This is a very good way to use them up. They come out just amazing and appetizing. You can substitute brown rice with leftover white rice too. I added some semolina, roasted chickpea flour, spring onion and other basic ingredients and seasonings. 

          Do try it at home and it will be gone in no time. It is quite wholesome and nutritious. You can relish them as tea-time snacks or as appetizers with green chutney / tomato sauce / kasundi. So check out the step by step pictorial recipe to prepare it.

• 1 cup cooked brown rice, mashed
• 1 tbsp. semolina 
• 2 tbsp. roasted chickpea flour
• 1/2 cup spring onion (green part), chopped
• 1/4 cup coriander leaves, chopped
• 1 tsp. ginger-garlic, finely chopped
• 1 small onion, chopped
• 1-2 green chilies, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. chaat masala 
• oil to shallow fry 

          In a bowl, combine all the ingredients (except oil) and knead into a dough. Add some water if required. Cover and keep aside for 5-10 minutes. 

          Wet your hands and take a little portion of the dough and form into a round shape. Make similar cutlets with the remaining dough. Refrigerate for 15 minutes. 

          Heat oil in a tawa / pan and fry the cutlets in batches on both sides till golden brown. Drain on a kitchen towel and relish as a tea-time snack or as an appetizer with your favourite chutney / dip. 

                       Mix all the ingredients (except oil) and knead into a dough. Add some water

                       if required. Cover and keep aside for 5-10 minutes. 

                     Wet your hands & take a little portion of the dough. Form into a round 

                     shape. Make similar cutlets with remaining dough. Refrigerate for 15 min. 

                         Heat oil & fry the cutlets in batches on both sides till golden brown.

                                  Drain on a kitchen towel.

Relish as a tea-time snack or as an appetizer with your favourite chutney / dip. 

Dhokla & Paneer Tikki / Cutlet / Patty

            Having any leftover dhokla by any chance? Then go ahead and dish out these yummy snacks / appetizers. This is exactly what I did. I combined few dhoklas with some paneer (both mashed), handful of coriander leaves, chopped ginger, chopped green chilies and few other basic seasonings to make these gorgeous looking and healthy small bites. 

           I also added some flax seeds and sesame seeds, but it is purely optional. You can enjoy these tikkis as an appetizer with any homemade chutney / sauce or as a tea time snack. You can also prepare them in advance and freeze, to be fried at the time of serving. 

• 8-10 dhokla pieces, mashed
• 100 gms. paneer, mashed
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tbsp. lemon juice
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• pinch of baking soda
• 1 tsp roasted cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. red chili flakes
• 1 tsp. flax seeds
• 1 tsp. sesame seeds
• 2-3 tbsp. oil to shallow fry

          Combine all the ingredients (except oil) into a dough. Sprinkle some water if it is dry. 

          Wet your hands and make round tikkis out of it. Refrigerate for some time.

          Heat oil in a pan / tawa and shallow fry the tikkis, in batches, till golden brown on both sides. 

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

Dal & Paneer Tikki / Cutlet / Patty

          Having any leftover dal / lentil curry? Then go ahead and dish out into these yummy snacks / appetizers. This is exactly what I did. I reduced the leftover sambar that I had and combined with some mashed paneer, chopped pistachios, almond paste and few other basic ingredients to make these gorgeous looking and healthy small bites. 

          Enjoy them as an appetizer with any homemade chutney / sauce or as a tea time snack. You can prepare the tikkis in advance and freeze them, to be fried at the time of serving. So check out a quick step by step pictorial recipe to prepare these amazing tikkis. 

• 2 cups cooked dal
• 1 cup paneer, mashed
• 2-3 tbsp. roasted chickpea flour
• 1 tbsp. fried onion
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. red chili flakes 
• 2 tbsp. chopped pistachios
• 2 tbsp. almond paste 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. sesame seeds 
• 1 tsp. lime juice
• 1-2 tbsp. oil 

          Simmer the cooked dal till it is reduced and dry. Let it cool down. Then mix with all the other ingredients (except oil).

          Divide into equal portions and give it a tikki shape. Refrigerate for some time.

          Heat oil in a pan / tawa and shallow fry them in batches, till golden in colour. Drain on a kitchen towel and serve with curd chutney, green chutney or tomato sauce. 

                 Simmer cooked dal till it is reduced. Mix with other ingredients (except oil).

                 Divide into equal portions & give it a tikki shape or any shape of your choice.                                   Refrigerate for some time.

                                  Heat oil & shallow fry them in batches, till golden in colour. 

                   Serve with curd chutney, green chutney or tomato sauce.