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.

Moringa Besan Cheela / Chilla (Drumstick Leaves & Gram Flour Pancakes)

 

           Here are some delicious and nutritious Cheelas / Pancakes / crepes made out of drumstick leaves and gram flour. I have also added few basic ingredients and seasonings to make them more healthy and nutritious. They can be served with chutney, pickle, raita or any side dish. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal.

          Drumsticks leaves have amazing health benefits as it contains vitamins, calcium, protein, iron and minerals. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

          It is a plant based protein that is particularly good for the elderly and during pregnancy as it aids in digestion and lowers blood sugar levels. So this dish is a healthy snack on the go and very wholesome. So check out the step by step pictorial recipe to prepare these amazing cheelas.

 

• 1 cup besan (gram flour)
• 1/4 cup semolina
• 1 cup Drumstick Leaves, roughly chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 small onion, chopped
• 1 inch ginger, grated
• 1 tomato, chopped
• 2 green chilies, chopped
• 1/4 tsp. turmeric powder
• 1/4 tsp. carom seeds
• 1 tsp. salt or to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida 
• 2 tbsp. yoghurt
• water as needed
• oil to shallow fry

          In a large bowl, add all the ingredients (except oil) and mix well. Add water, little at at time and prepare a batter of pouring consistency, just like a dosa batter. Cover and keep aside for 15-20 minutes.

          Heat a tawa and brush with some oil. Now pour 1-2 ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney, yoghurt or pickles. 

                In a large bowl, add the gram flour, semolina, 

                      all the dry spices, 

              chopped onion, tomatoes, grated ginger, chopped green chilies,

                 chopped moringa leaves, coriander leaves and yoghurt.

Add water, little at at time & prepare a batter of pouring consistency, just like a dosa batter. Cover & keep aside for 15-20 minutes.

Heat a tawa & brush with some oil. Pour 1-2 ladleful of the batter & spread into a circle with the back of the ladle. Drizzle some oil around the edges & over the cheela.

Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. 

Now it is done. Transfer to a serving plate. Prepare similar cheelas with the remaining batter. 

           Relish with any side dish, chutney, yoghurt or pickles. 

Watermelon Rice / Pulihora - South Indian style

 

         Check out this Watermelon Rice or Pulihora in a South Indian style. It is a yummy fried rice using watermelon puree. So this recipe is slightly on the sweeter side. You may add red chili powder or some red chili flakes to make it a bit spicy. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect healthy meal that can be served as is or with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

          Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real amazing and comforting. 

               Pulihora is often served during festivals and as an offering in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, Watermelon is high on antioxidants and has lot of water content. So it keeps you hydrated for a long time. Its vitamin C content strengthens our immune system. It also boosts immunity, is good for the heart and improves blood pressure and cholesterol. You can replace rice with any millet of your choice for a well balanced guilt free meal.

• 1/2 cup rice
• 1 medium size watermelon, diced / 1 & 1/2 cups strained watermelon juice
• 1/2 tsp. salt or to taste
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 sprig curry leaves
• 2 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Blend the watermelon into a puree and strain it. Set aside. 

          Into a pan, add the rice and the watermelon juice. Bring it to a boil and simmer, covered on a low flame till it is almost done. 

          Now add the salt and continue to cook till all the water has been absorbed. 

          Add the roasted peanuts and give it a mix. keep it covered for 5 minutes. 

          Heat oil in a pan and temper with mustard seeds, urad dal, curry leaves and dry red chilies. Sauté for a few minutes and wait till it stops spluttering.

          Pour it over the cooked watermelon rice and mix well. 

          Garnish with coriander leaves and serve as is or with papad / chips / fryums for a nice comforting breakfast / meal.

                 Blend the watermelon into a puree & strain it. Set aside. 

                  Into a pan, add the rice 

and the watermelon juice. Bring it to a boil && simmer, covered, on a low flame till it is almost done. 

  Now add the salt & continue to cook till all the water has been absorbed. 

Add the roasted peanuts & give it a mix. keep it covered for 5 minutes. 

Heat oil in a pan && temper with mustard seeds, urad dal, curry leaves & dry red chilies. Sauté for a few minutes and wait till it stops spluttering.

                    Pour it over the cooked watermelon rice and mix well. 

Garnish with coriander leaves & serve as is or with papad / chips / fryums for a nice comforting breakfast / meal.

Masala / Podi Sundal (Chickpea Snack - Tamilian Cuisine)

 

          This is a very popular and a healthy chickpea snack found in South India, especially Tamil Nadu. I was introduced to this simple and easy snack during my stay in Chennai. They are usually served in temples and also can be found being sold in beaches and parks. So it is a quick fix when you need something quick and healthy.

          As chickpeas contain high protein, they can be relished anytime of the day. But it is best relished as an evening snack along with a cup of hot tea / coffee or as a travel snack. It can be prepared with or without adding the masala podi. So check out the step by step pictorial recipe to prepare this yummy snack.

• 1 cup white chickpeas, boiled
• 1 tbsp. oil
• 1 sprig curry leaves
• 1 whole red chili, broken
• 1 green chili, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• salt to taste
• 2 tbsp. idli podi
• 1/4 cup fresh coconut, grated
• 2 tbsp. coriander leaves, chopped

         

         Heat oil in a pan and temper with red chilies, mustard seeds, green chili, urad dal, asafoetida and curry leaves. Sauté for a minute.

          Add the boiled chickpeas, idli podi and salt. Sauté for a minute.

         Add the grated coconut and coriander leaves. Give it a toss and switch off the flame. Enjoy as a snack.

Heat oil in a pan & temper with red chilies, mustard seeds, green chili, urad dal, asafoetida & curry leaves. Sauté for a minute.

                 Add the boiled chickpeas, salt

                  and idli podi. Sauté for a minute.

                     Add the grated coconut and coriander leaves. 

                   Give it a toss and switch off the flame.

                      Enjoy as a snack on the go.