Poha Vada

 

            These Poha (Beaten rice) Vada are an ideal tea-time snack. They can also be served as appetizers along with tomato ketchup or green chutney. They are very easy to make and very delicious at the same time. 

          For a healthier version I have used Brown Poha and boiled Raw Banana instead of potatoes. Finely chopped mixed veggies too were added to make them more nutritious. The addition of peanuts gives a bit of a crunch to the end product and the roasted chana dal powder, a binding to the vadas. For a vegetarian version, you can skip the egg and use a slurry of besan or simply skip both and shallow fry them. So check out the step by step pictorial recipe to prepare this party snack.

   

• 1 cup brown poha (beaten rice)
• 2 raw bananas, boiled, peeled & mashed
• 1/2 cup chopped mixed veggies (beans, carrots, capsicums & green peas)
• 2 tbsp. roasted peanuts, coarsely ground
• 2 tbsp. roasted & powdered chana dal (Bengal gram)
• 1 small onion, finely chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• handful of coriander leaves, chopped
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. chaat masala
• salt to taste
• 1 egg, beaten
• oil to deep fry

          Wash the poha for a few seconds and keep aside for 10 minutes so that it becomes soft. 

           Mix the poha and all the other ingredients (except egg & oil) and knead into a dough. Divide this mix into equal portions. 

           Take each portion and shape into a round flat patty. Do the same with the rest of the mix. Refrigerate for a couple of minutes. 

          Heat oil in a pan / kadai. Dip them one by one in the egg mix and deep fry them on a medium flame, few at a time, till crisp and golden brown.

          Drain on a kitchen towel and serve with tomato ketchup / red chili sauce / green chutney as a comforting snack. 

     Mix the poha & all the other ingredients (except egg & oil) & 

     knead into a dough. 

       Divide into equal portions. Take each portion & shape into a round flat patty. Do the same with the rest of the mix. Refrigerate for a couple of minutes. 

               Heat oil in a pan. Dip them one by one in the egg mix. 

       Deep fry them on a medium flame, few at a time, till crisp

        & golden brown.

                    Drain on a kitchen towel.

        Serve with tomato ketchup / red chili sauce / green chutney.

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
• 1 tsp. salt or 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 or 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.

Diabetic Friendly Cutlet

 

           Diabetic friendly cutlets are an healthy take on any deep fried version. It is prepared using quinoa, foxtail millet, soya granules and oats. It can be enjoyed as an evening tea time snack or as an appetizer with any dip, chutney, ketchup or mayo. 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 fusion recipe.

• 1/3 cup quinoa, soaked for an hour
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup soya granules, soaked in hot water for 10 minutes & drained
• 1/3 cup oats, dry roasted & ground
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1 tsp. red chili flakes
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder (dry roasted & ground)
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lime
• oil to shallow fry

          Cook the quinoa and foxtail millet in enough water till soft. Drain well. 

          Now Take cooked the cooked quinoa, foxtail millet, drained soya granules & ground oats. Mash them well.

            Now to it, add rest of the ingredients (except oil).

          Divide into equal portions. Make round shaped cutlets out of it and refrigerate for 30 minutes. (Wet your hands with water / oil while shaping the cutlets).

          Heat oil in a pan and fry the prepared cutlets in batches till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with any dip, chutney, ketchup or mayo.

                        Take cooked & drained quinoa, foxtail millet, drained soya granules 

                        & ground oats.

                                  Mash them well.

                                 Now to it, add rest of the ingredients (except oil).

                                  Mix everything well. 

                         Divide into equal portions. Make round shaped cutlets out of it and

                         refrigerate for 30 minutes.

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

                                   Drain on a kitchen towel.

                                  Serve them hot with any dip, chutney, ketchup or mayo.

Cabbage Cutlets / Patties

          Have any leftover cabbage curry sitting in the fridge? Fret not. Dish out these yummy cutlets and it will be gone in no time. Relish as an evening tea time snack or as appetizers with any chutney / sauce. 

 

          You can also make kofta curry out of it by adding them to any makhni gravy. Then enjoy with steamed rice, jeera rice, pulao, plain biryani or any Indian bread like kulcha, naan, tandoori roti or just plain chapatti / paratha. So check out the step by step pictorial recipe to prepare them.

• 1 cup leftover dry cabbage curry or any other curry
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 fresh red / green chilies, chopped
• 2 tbsp. fresh coriander roots, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• pinch of baking soda
• 1 tsp. flaxseed (opt)
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 2 tbsp. roasted gram flour

Batter - 

• 1/2 cup gram flour 
• pinch of salt
• pinch of turmeric powder
• 1/4 tsp. red chili powder
• oil to deep fry

          For the cutlets - Mix together all the above mentioned ingredients into a dough. Divide into equal portions and give a cutlet shape to them. Refrigerate for some time.

          For the batter - In a bowl, mix together all the mentioned ingredients (except oil) and make a batter of pouring consistency by adding required quantity of water.

          Heat oil in a pan. Dip each cutlet in the batter and gently drop them in the hot oil in batches. 

          Fry on a medium flame till they turn golden on both sides. Drain on a kitchen towel and serve them hot with any chutney or ketchup.

                                 Cutlets - Mix all the ingredients into a dough.

                   Divide into equal portions & give a cutlet shape to them. Refrigerate for
                   some time.

                       Batter - Mix all ingredients (except oil) & make a batter of pouring 
                       consistency with required quantity of water.

                           Heat oil. Dip each cutlet in batter & gently drop them in hot oil. 

                                 Fry on a medium flame till they turn golden on both sides. 

                                 Drain on a kitchen towel.

                              Serve them hot with any chutney or ketchup.