Beetroot Kebab

These beetroot and tofu kebabs are a power house of energy. Brimming with antioxidants these kebabs hardly have any calories.

Ingredients

• 1 cup grated beetroot
• 1/2 packet firm tofu
• 1/2 Tbsp garlic paste
• 1 Tbsp amchoor powder
• 1 Tbsp roasted & crushed anardana
• Chaat masala, a pinch
• Rock salt, to taste
• 1/4 cup chopped cashew nuts, to stuff
• 1/2 cup crushed oats, to coat
• Oil, to pan fry

How to Make Beetroot Kebab

1.Take a bowl and put the grated beetroot, the tofu followed by garlic, amchoor, chaat masala, rock salt and anardana.

 

2. Mince with your hands & make round patties and insert the chopped cashews as a filling. Make round kebabs.

 

3.Coat the patties with crushed oat powder.

 

4.In a flat pan heat the oil and lightly fry these.

 

5.Served with a dollop of green chutney.

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CHANA DAL SAMOSA

INGREDIENTS

FOR STUFFING
oil   3 tsp
onion  1 finely chopped
hing/asafoetida  1/2 tsp
ginger-garlic paste  2 tsp
chilli pdr.   1 tsp or to taste
turmeric pdr.  1/2 tsp
coriander pdr.  1 tsp
chana dal cooked dry & crushed  1 bowl
chana masala  1 tsp
amchoor pdr   1 tsp
salt to taste
fresh coriander leaves  2 tbsp

for covering

maida/ all purpose flour  2 cups
corn flour 4 tbsp
salt to taste
ghee 2 tsp
mix all well, add enough water to make a soft dough

METHOD

heat oil in a pan, add onion wee bit of salt, for onion to fry quickly, add hing, fry till onion is light brown, add the paste, dry masala pdr. fry well
add dal, salt to taste, coriander leaves, mix well
remove & cool.
roll out the dough into 5-6" circle, cut into half, fold the half into cone shape
put the filling, seal the edges with maida paste or water well
deep fry in hot oil till brown, drain & serve hot with ketchup/ chutney.




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BREAD CHAPPATI PANCKAE

INGREDIENTS

chappatis  4
bread slices  8
potatoes boiled   3-4 or as required
besan   100 gm
salt to taste
red chilli pdr to taste
amchur pdr.  1 tsp
coriander leave   2 tbsp
cumin pdr 1 tsp
green chillies  2
oil  4 tbsp
tomato ketchup as required

FOR THE CHUTNEY

coriander leaves  1 bunch
green chillies  2
salt to taste
lime  juice  2 tbsp
grind all these together & keep aside.

METHOD

prepare a thin batter with besan & water, add salt, chilli pdr, cumin pdr.
mash potatoes, add garam masala, amchur pdr., coriander leaves, salt, green chillies.
take one chappati, apply chutney on it, then apply potato mixture on it, fold it like a handkerchief.take 2 slices of bread, spread tomato ketchup, keep folded chappati on one slice, cover with another slices. press it well.
heat a tava, apply oil to shallow fry.
dip the bread-roti in the besan batter, place on hot tava, spread some batter all around. 
once the bottom is light brown, turn & apply little oil & cook the other side well.
repeat the process with reattaining chappati & bread, cook on tava in the same way & serve hot with chutney.

Wild Spinach ( Bathue) Ki Sabji

Bathua leaves   250 gm
potatoes  250 gm
oil  1 tbsp
cumin seeds 1/2 tsp
asafoetida pdr a pinch
salt 1/2 tsp
red chilli pdr 1/2 tsp
coriander pdr 1/2 tsp
turmeric pdr 1/2 tsp
dried mango ( amchur) pdr 1 tsp

Method
remove the stems of the leaves. Wash well to remove the dirt. Cook the leaves in water, drain & grind the leaves coarsely without adding any water. Boil the potatoes, cool, peel them. Cut into small pieces.

Heat oil in a pan, add cumin seeds & asafoetida pdr. Once cumin crackles, add rest of the spices, except dried mango pdr. & fry them for a few seconds. Add the potatoes & ground leaves, mix well. Lower the heat, cook for a few minutes. Add amchur pdr, salt to taste. Mix well, & remove.

Health Tips-
White goose foot/ bathua leaves/ wild spinach is rich in Vitamin A, C, B-6, calcium, phosphorous, potassium, magnesium, iron & protein. As these leaves are high in oxalic acid, they'ld be eaten in moderation. The leaves are used to treat some skin conditions & oil made from the leaves is used to treat hookworm. It is very effective in eliminating kidney stones. The consumption of the leaves help to relieve menstrual problems & urinary tract infections.

Besan Squares

bread slices 6 cut into quarter
oil for frying


grind to a paste
grated coconut   50 gm
coriander leaves   2 tbsp
green chillies    3 or to taste
salt to taste


for the batter
besan/ gram flr  120 gm
amchur pdr  1/2 tsp
turmeric pdr   1/4 tsp
chilli pdr  1/4 tsp
6 peppercorns coarsely pounded
salt 1/4 tsp


Apply the ground paste thickly on one side of the bread piece. Mix all the ingredients for the batter & add enough water to make a thick batter. Dip the bread pieces in it & deep fry in hot oil till golden brown. Serve hot.

Potatoes Beetroot cutlets

Ingredients

• 4 medium sized boiled Potatoes
• 1 boiled Beet
• 2 tablespoons Corn flour
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon Amchoor
• 1 teaspoon Salt

1. Shred ( kaddukash) potatoes and beet. Mix together with cornflour, salt, black pepper powder, garam masala, and amchoor.
2. Oil palm of hand. Take handful of cutlet mixture made in step 1 and make oval shaped cutlets that are as long as the hand and 1/2 inch thick with uniform flat surface.
3. Deep fry in oil on medium-high flame till color is golden brown.
4. Serve warm with tomato ketchup.

Papad Roll

Ingredients

• 1 cup Masala made from the following ingredients:
  • Boiled potato
  • Shredded/grated Cabbage
  • Finely cut green chili
  • Chopped Coriander leaves
  • Finely chopped Red Onion
  •  Grated Paneer

• 4 Papad
• 1/4 teaspoon Salt
• 1/4 teaspoon Red chili powder
• 1/4 teaspoon Chat masala
• 2-3 pinches Amchoor
• 1-2 pinches Garam masala

1. Dip papad in water. Ease papad a bit with fingers so that it becomes flexible enough that it can be folded/bent without breaking/cracking. This should take a minute or so, remove papad from water promptly. Do not immerse the papad in water for more than 1-2 minutes otherwise it will turn soft.
2. Take each papad and place masala along the width of the papad diametrically.
3. Wrap the masala from all sides with the papad and seal the side edges properly so that masala does not spill out during frying.
4. Heat oil in Kadhai (pan). Fry the papad roll on both sides till it turns golden brown.
5. Serve hot immediately or it will turn soggy.

Note: Filler masala that goes inside the roll can be prepared in advance but rest to the steps need to be done just before serving time or the papad roll won't be crispy and tasty.

Spicy Coriander Mint Chutney

Spicy Coriander Mint Chutney

Ingredients

Fresh coriander leaves 1 bunch

Fresh mint leaves 1 bunch

Green chillies 4-5

Amchoor powder 1 tsp.

Salt to taste

Method: Grind all ingredients into a thick paste. Serve chaat with this chutney.

Pumpkin & potato sabzi

Pumpkin & potato sabzi

Pumpkin ½ kg           potatoes ½ kg      mustard seeds ½ tsp     methi/ fenugreek seeds ¼ tsp      bay leaf 1    

Dalchini/ cinnamon 1”       cardamom 2            cloves 2        kalonji ( onion seeds) ½ tsp      saunf ½ tsp

Hing/ asafetida ¼ tsp         jeear/ cumin pdr 2 tsp        red chili pdr 1 tsp       curd 1 tbsp

Water ½ cup         sugar ½ tsp        amchur pdr 1 tsp          fresh coriander leaves 1 tbsp   salt

Method

1)      in a kadai, add oil 1 tbsp, add mustard seeds, once it crackles, add methi, kalonji, saunf, bay leaf, cinnamon, cloves, cardamom, hing, then add pumpkin cut into big pieces, potatoes, salt, turmeric pdr, water, mix well. Cover for 5 minutes. Once cooked, add sugar, finely chopped tomatoes 1, amchur pdr & fresh coriander leaves.

Potato dholkia

Potato dholkia

Potato 80 gm

For the filing

Crumbled potato 20gm           cashew nuts 2 gm            raisins 1 gm            green chili 1 chopped fine

Turmeric ¼ tsp     salt ½ tsp              chaat masala ¼ tsp                garam masala ½ twsp

To marinate

Ginger-garlic paste 2 tsp         kashmiri chili pdr ¼ tsp          amchoor pdr ¼ tsp        black salt ¼ tsp

Cooking oil 50 gm                kasturi methi ¼ tsp           yoghurt 50 gm

Method

1)      Prick potatoes & microwave on high for 5 minutes until cooked. Keep a glass of water on the turntable to prevent the wrinkling of potatoes while cooking. Cool & peel the potatoes.

2)      Cut small slices from both ends of the potato, so that it gets a base to stand.

3)      Then scoop the potatoes.

4)      Mix the ingredients for filling. No cooking is required, fill the potatoes with the filling.

5)      Then mix all the ingredients for the marinate & apply the paste to the potatoes.

6)      Let it marinate for 30 minutes.

7)      Grill the potatoes till they become golden brown.

Serve with chaat masala, green chutney, onion roundels & lem