Okra stuffed with Cluster Beans Chutney

 

         Today let me share with you a stuffed version of Okra / Ladyfinger. I was looking to do something different with this very popular veggie. And as I had some leftover cluster beans chutney, I decided to go ahead and make this stuffed version and it turned out very delicious. 

          You can check out below my recipe of cluster beans chutney. Very easy to make, this stuffed okra is a perfect side dish with both rice or chapattis. Do try this awesome dish which takes very little time to cook and you will simply love it. So check out the step by step pictorial recipe to prepare it.

Cluster Beans Chutney - 

• 200 gms. cluster beans,  chopped
• 1-2 tbsp. oil
• 3-4 garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• juice of 1/2 lime

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 2-3 dry red chilies
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida

Stuffed Okra - 

• 15-20 okra, slit in the center
• 1/4 tsp. salt
• 1/4 cup oil
• 1 sprig of coriander leaf to garnish

Cluster Beans Chutney - 

           Heat oil in a pan and sauté the cumin seeds for a few seconds. Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the cluster beans, salt to taste, turmeric powder and roasted coriander powder. Mix everything well and cook, covered till it is almost done.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the ground paste and stir fry for 4-5 minutes. When done, switch off the flame and add lime juice. 

Stuffed Okra - 

         Stuff all the okras with the cluster beans stuffing and keep aside. 

         Heat oil in a pan and arrange all the okras and sprinkle 1/4 tsp. salt. Cook, covered on a low flame.

          When one side is done, gently flip them over and continue to cook till the okras turn soft. 

          Garnish with a sprig of coriander leaf and serve with roti / naan or as aside dish with rice.

                          Leftover cluster beans chutney.

  Stuff all the okras with the cluster beans stuffing & keep aside. 

Heat oil in a pan & arrange all the stuffed okras. Cook, covered on a low flame. When one side is done, gently flip them over & continue to cook till the okras turn soft. 

Garnish with a sprig of coriander leaf & serve with roti / naan or as aside dish with rice.

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.

Horse Gram & Basil Seeds Burfi

 

           Burfi is one of the most common and popular Indian sweets. It is mandatory in all Indian festivals, ceremonies or any auspicious occasions. So want to surprise your loved ones with a really unique Burfi recipe?

         So here is an easy Burfi recipe prepared with Horse Gram Lentil. They come out real yummy and takes very little time to dish out. The recipe is very simple with very few ingredients, but the end product is just amazing. 

        

            Adjust the ghee and sweetness according to your preference. I have added jaggery powder. However, you may use brown sugar if preferred. Enjoy these amazing Burfis at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy guilt free dessert.  

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. It can also be sprouted and made into salads and soups.

• 1/2 cup Horse Gram, washed well & rinsed
• 3 tbsp. ghee
• 1/3 cup jaggery powder
• 1/4 cup milk powder
• 1/4 tsp. cardamom powder
• 1/4 cup soaked basil (sabja) seeds 
• 1 tsp. rose water
• 3-4 tbsp. chopped almonds & pistachios
• few dry rose petals

          Soak the Horse Gram overnight or for a minimum of 6 hours. Then blend it into a smooth paste in the mixer jar. 

          Heat 2 tbsp. ghee in a pan and add the ground Horse gram and mix well. Cook for 2-3 minutes on a low flame.

         Then add the milk powder, cardamom powder, basil seeds, jaggery powder and half of the chopped nuts.

          Mix everything well and continue to cook by stirring continuously till the mix starts to thicken. 

          Now add remaining ghee and rose water. Give it a mix and cook further for 1-2 minutes till it leaves the sides of the pan.

          When done, transfer to a greased plate and garnish with the remaining nuts and dry rose petals. Bring it to room temperature before refrigerating for an hour. 

         Cut as desired and serve this healthy and amazing burfi, either at room temperature or chilled to your loved ones this Diwali festival.

              Soak the Horse Gram overnight or for a minimum of 6 hours. 

                     Then blend it into a smooth paste in the mixer jar. 

                    Heat 2 tbsp. ghee in a pan.

Add the ground Horse gram & mix well. Cook for 2-3 minutes on a low flame. 

Then add the milk powder, cardamom powder, soaked basil seeds jaggery powder & half of the chopped nuts. Mix everything well & continue to cook by stirring continuously till the mix starts to thicken.

                       Now add the remaining ghee & rose water. 

      Give it a mix & cook for 1-2 minutes till it leaves the side of the pan. 

                     When done, transfer to a greased plate.

Garnish with the remaining nuts && dry rose petals. Bring it to room temperature before refrigerating for an hour. Cut as desired.

Serve this healthy & amazing burfi, either at room temperature or chilled to your loved ones this Diwali festival.

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.