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.

Sweet Corn Laddu

 

         Laddu is a traditional Indian sweet that is very popular in almost every special occasions, parties and festivals. It is very easy to prepare right in your own kitchen. In this recipe I have used Amul paneer. You may use homemade paneer too.

          So let me share my version of Sweet Corn Laddu, which is a healthy version with the goodness of paneer and sweet corn, the two main ingredients in preparing this absolutely amazing dessert. Garnish as desired and enjoy them at room temperature or slightly chilled. So do give it a try and impress your family and friends with some homemade delicacy by checking out an easy step by step pictorial recipe to prepare this festive dessert.

• 1 cup sweet corn
• 100 gms. paneer, mashed
• 2-3 tbsp. ghee
• 2-3 tbsp. milk
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2-3 tbsp. powdered sugar
• 1-2 tbsp. ground pistachios
• 1 tsp. slivered pistachios to garnish

          In a mixer jar add the sweet corn kernels and make a fine paste by adding some water. 

          Then heat ghee in a pan and cook the sweet corn paste on a low flame by continuously stirring till it leaves the sides.

          Add the paneer and mix well. Sauté again till it comes into a lump. 

          Now add the milk, saffron and cardamom powder. Mix everything well and continue to stir for 2-3 minutes.

          Add the powdered sugar, followed by the ground pistachios. Give it a nice mix. Keep stirring till everything starts to leave the sides of the pan and turns thick. 

          Transfer the contents to a greased plate. Keep aside so that it cools down slightly. 

          Then make small round balls of equal size and garnish with slivered pistachios.

          Enjoy at room temperature or slightly chilled.

        

In a mixer jar add the sweet corn kernels & make a fine paste by adding some water. Then heat ghee in a pan & cook the corn paste on a low flame by continuously stirring till it leaves the sides.

       Add the paneer & mix well. Sauté again till it comes into a lump. 

Now add the milk, saffron & cardamom powder. Mix everything well & continue to stir for 2-3 minutes.

                 Add the powdered sugar, 

followed by the ground pistachios. Give it a nice mix. Keep stirring till everything starts to leave the sides of the pan & turns thick. 

Transfer the contents to a greased plate. Keep aside so that it cools down slightly. 

                  Then make small round balls of equal size.

Garnish with slivered pistachios & enjoy at room temperature or slightly chilled.

Sheem Posto (Flat Beans Curry - Bong style)

 

          Sheem Posto is a typical Bengali style Flat Beans curry, cooked in a cashew paste instead of poppy seed paste as the latter is not available at my place of residence. But there was absolutely no difference on the taste and flavor. It turned out just amazing. 

         This recipe is a traditional homemade style side dish that is best relished with hot steamed rice. It can also be had with chapattis. Serve this Yummy curry garnished with coriander leaves and a drizzle of mustard oil to the end product. It just tastes divine. So check out the step by step pictorial recipe to prepare this classic Bong delicacy.

        

           Cashew nut paste can always be substituted with poppy seed paste, sesame seed paste or kasundi if desired. It gives a nice flavor to the dish. I did not add any onion, ginger or garlic as I wanted to keep it a pure vegetarian delight. 

           You can add one chopped tomato. It just tastes yummy. All potato lovers, you can add one or two julienned potatoes to the dish for some variation. 

        

• 250 gms. Flat Beans, string them, trim both ends and cut into half
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 dry red chili, broken
• 1/3 cup cashew nut paste
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 cup water
• 3 green chilies, slit
• 1-2 tbsp. coriander leaves, chopped

          Soak the cashew in water for 10-15 minutes. Then grind into a fine paste. Keep aside. 

          Heat 2 tbsp. mustard oil in a pan and temper with nigella seeds and dry red chili. Sauté for a few seconds.

          Then add the flat beans and stir fry for 2-3 minutes. 

          Now add the cashew paste, turmeric powder, roasted cumin powder and salt to taste. Mix everything well.

          Add 1/2 cup water and green chilies. Cover and cook on a low flame till the flat beans are tender and the gravy thickens.

          When done, add coriander leaves and the remaining 1 tsp. raw mustard oil.

          Serve as a side dish with either steamed rice or chapattis / roti.

Heat 2 tbsp. mustard oil in a pan & temper with nigella seeds & dry red chili. Sauté for a few seconds.

            Then add the flat beans & stir fry for 2-3 minutes. 

Add the cashew paste, turmeric powder, roasted cumin powder & salt to taste. Mix everything well.

Add 1/2 cup water & green chilies. Cover & cook on a low flame till the flat beans are tender & the gravy thickens.

When done, add coriander leaves & the remaining 1 tsp. raw mustard oil.

             Serve as a side dish with either steamed rice or chapattis / roti.

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.