ALOO CHANNA TIKKI

Nothing much to say about this healthy tummy filling cutlets. A small pre preparation is required but its worth it for eating these delicious  pan fried tikkis.

INGREDIENTS
Chana dal                  1 cup
Potato                        1 large
Grated carrot             1
Chopped coriander    1 Tsp
Chopped chilles          1 Tsp
Whole garam masala  cardamom, cloves, bay leaf, cinnamon.
Salt                             to taste
Chopped garlic          1 tsp
Rice flour                  2 Tsp
Oil                             for shallow frying

PROCEDURE
Soak the chana dal for 3 to 4 hours.
Cook the dal along with the whole garam masala.
Remove the masala and mash the dal to a thick paste.
Boil and peel the potato. Add it to the dal and mix well.
Add the grated carrots, chopped chilies, coriander, salt and chopped garlic.
Now add the rice flour. Add more if required.
Mix well and now make small thin patties and pan fry with little oil/butter.
Cook/fry on a very low flame for at least 6-8 minutes so that everything is cooked from inside.

IDLY CHUTNEY(FRIED CHANA, CASHEWS, SESAME, COCONUT, PEANUTS)

From the post heading you will be able to know what all are included in this chutney and how tasty it would be. This is not my recipe. My aunt makes this wonderful chutney and this is her own creation. All the ingredients used are tasty as is and when they are mixed together, they are like a burst of tastiness in your mouth. You got to try this for sure.

INGREDIENTS

Roasted channa dal              1/4 cup
Cashews                              1/4 cup
Peanuts                                1/4 cup
Sesame seeds                       2 -3 Tsp
Fresh coconut                      1/4 cup chopped
Green chilies                       5-6(more if you like it spicy)
Salt                                      to taste
Oil                                       1 Tsp
Chana and urad dal             1/2 tsp each
Mustard                               1/4 tsp
Hing                                    a pinch

PROCEDURE

Dry roast the cashews for 2-3 minutes.
Dry roast the peanuts completely and remove the skins.
Similarly dry roast the sesame seeds.
Grind the roasted chana, peanuts, cashews, coconut pieces, sesame seeds, green chillies, salt.
Add water according to your consistency and taste.
Fry the tadka ingredients in the oil and add it to your chutney.
Believe me you are going to be filled with praises at the breakfast table.

MY 250th POST

                         JEERA RICE

Flavored rice recipe is always the best and easy way to show off your kitchen skills. These simple rice dishes can be favorite for your kids and can be prepared easily for their lunch boxes. Whether it is tomato rice or pudina rice or palak rice or even a simple ghee rice......anything can accompany many spicy curries. Jeera rice is one such flavored rice which can be made in a jiffy and doesn't need any preparation.

INGREDIENTS

Cooked rice               2 cups
Jeera                          3 Tsp
Salt                            to taste
Cardamom                2
Cloves                       4
Cinnamon                 1 inch piece
Ghee                         2 Tsp
Cashews                   a handful

PROCEDURE
Heat ghee and add the jeera, cardamom, cloves, cinnamon, cashews. Fry on a slow flame till the cashews turn to golden brown.
Add the cooked rice, salt.
Top it with finely chopped coriander leaves.
Serve with any spicy gravy curry or a simple raita.

TIPS
Use fluffy and cooled rice. If the rice is hot then you will end with jeera rice paste.
You can also skip the garam masala ingredients if you don't like the flavor.
Don't use the masala powders or any ginger garlic, as they will dominate the jeera flavor.

POHA UPMA/ATUKULA UPMA

A healthy and easily digestible evening dinner recipe which can be made in no time is poha upma(atukula upma). Good for those who are on a diet. A truly filling and tasty recipe.
Choose poha which is thick.(dampudu atukulu, which are rich in fiber and vitamins and not the thin version). You can add lots of veggies and nuts to suite your taste.

INGREDIENTS

Thick poha                    3 cups
Onions                          1 thinly sliced
Potato, carrot                 1 each, diced
Green chillies                1 chopped
Coriander                      1 Tsp chopped
Oil                                 2 Tsp
Turmeric                        1/2 tsp
Salt                                 to taste
Cashews                         optional
Urad dal, chana dal        1 Tsp each
Mustard, jeera                 1 tsp each

PROCEDURE
Soak the thick poha in water for 20 minutes. Squeeze the water and set aside.
If you use the thin poha don't soak the poha. Just rinse in water and squeeze the water. I strongly recommend thick poha.
Heat oil in a pan and add the dals, jeera, mustard and cashews.
When the dals are fried add the veggies, green chillies.
Add a bit of salt.
Cover and cook till the veggies turn soft.
Now add the turmeric, poha, salt(enough for the upma).
Mix well and serve with curd.

HOME MADE CHHANA(PANEER)

Fresh made chhana can be used to make many sweet dishes, especially rasgulla, rasmalai. Many rich curry dishes also demand freshly made chhana. Making chhana at home is easy. This can also be used in dishes which need grated paneer. You can also make a block of paneer with this chhana by placing a heavy weight on the chhana tied in a muslin cloth. And finally you can make fat free chhana freshly at home and enjoy your favorite dishes without any guilt.

INGREDIENTS

Milk                       3 liters
Lemon juice           1/4 cup
                   or
Curd                       1/2 cup
Cold water             as required.

PROCEDURE

A thick bottom pan is required for heating the milk. Don't compromise with a normal pan.
Fill a large vessel with ice cold water and set aside.
Now heat the milk in the pan and let it come to a boil. I used fat free milk. The amount of chhana you get is less but you are free to have any amount of chhana without counting the calories.
Slowly add the lemon juice and stir the milk.
If you are out of lemons in your fridge you can use curd. It really works.
When the milk starts to curdle decrease the flame.
When the whole chhana comes to the top, switch off the flame.
Stain the whole thing in a strainer with a cloth on the top of the strainer.
Now slowly and carefully place the muslin cloth with chhana into the ice cold water. This helps the chhana to remain soft and removes the lemon flavor.
Squeeze out all the water from the chhana and use the fresh chhana in curries or sweets.
Place the chhana with muslin cloth in the strainer with a large weight on the top. After a few hours all the water is removed and you get a block of paneer.

CHILLI PANEER

A favorite snack for paneer lovers is chilly paneer. Paneer with bell peppers makes a wonderful starter. Indian paneer with a chinese flavor makes the dish a real delicacy. The deep-fried paneer pieces are sautéed in creamy sauces to make this tantalizing appetizer

INGREDIENTS

Paneer cubes                          1 cup
Corn flour                               2 Tsp
Maida                                     1 Tsp
Ginger garlic paste                 2 tsp
Pepper powder                       1 tsp
Oil                                          to deep fry
Red and green bell peppers    1 cup cubed
Onions                                   1/2 cup cubed
Ginger and garlic                   2 Tsp Finely chopped
Soy sauce                              1 tsp
Tomato sauce                        1 Tsp
Chilly sauce                           1 tsp
Vinegar                                  1 tsp
Green chilly                           1 chopped
Salt                                         to taste
Sugar                                      1 tsp
Oil                                          2 Tsp

PROCEDURE

Make a thin paste with corn flour, maida, ginger garlic paste, pepper powder and salt.

Dip the paneer pieces and leave the pieces for 15 minutes.

Now deep fry the pieces in oil till golden brown.

In another pan add 2 table spoons of oil.

Heat the oil and add the green chilly pieces, ginger garlic pieces. Fry till the raw flavor is gone.

Now add the bell peppers, onions.

Saute' for 2 minutes. 

When the veggies turn soft(should retain the crunch) add the soy sauce, tomato sauce, green chilly sauce, vinegar, salt and sugar.

Fry for a minute and add the paneer pieces.

Cover and leave for 1/2  a minute.

Sauté well and serve the appetizer hot.

NUTTY FRIED RICE(INDIAN RECIPE)

Nutty fried rice is one such recipe which will be a favorite for all who crave crunchiness in all dishes. Made with only nuts and no other veggie this is loved by kids. Can be had with any raita or gravy curry. It is a must try recipe.

INGREDIENTS

Cooked basmati rice                  3 cups
All kinds of nuts                        1/2 cup
Whole garam masala                 cardamom, cloves, cinnamon
                                                  bay leaf, star anise.
Ghee                                          2 Tsp
Saffron strands                           4-5

PROCEDURE
Soak the saffron strands 3tablespoons of hot milk.
Heat ghee in a pan and add the whole garam masala, nuts(I used cashews, almonds, pista, kishmish.).
Fry till all the nuts are fried fully.
Add the cooked rice, salt, saffron milk.
Serve with any gravy masala curry, raita.

TIPS
Use the chopped nuts to mix in the rice and top the dish with whole nuts.
You can add the crushed red chillies for a spicy taste.      

SANDESH

A sweet delicacy from eastern parts of India. This Bengali sweet has less of sugar, so even a person who doesn't like sweets can also have this without second thought. Moreover you can make the paneer required for this with low fat milk and have as many as you want without guilt. Unlike other sweets which require lots of ghee, bengali sweets are made with milk and mostly paneer and do not require any ghee (in many sweets like, rasgulla, rasmalai, sandesh, peda, basundi).

INGREDIENTS

Low fat milk              1 gallon
Lemon juice               1/4 cup
Sugar                          3/4 cup
Pista                            for garnish
Saffron                       10 -12 strands
Cardamom                 1/2 tsp(powder)

PROCEDURE

Soak the saffron in 2 Tsp of hot milk.
Boil the milk in a deep thick bottom pan. Thick bottom pan is a must as we are using low fat milk.
Slowly add the lemon juice and keep stirring.
When the paneer separates from the milk strain the whole thing into a muslin cloth.
Wash the paneer in muslin cloth in cold water. This not only removes the lemon flavor but also helps the paneer retain softness.
Squeeze out the water from paneer and knead the paneer for about 10 minutes or till you are able to make a round ball without cracks.
Now slowly add the sugar, milk soaked saffron strands, cardamom powder.
Heat a thick bottom pan and add the paneer mixture.
On a slow flame cook the paneer till the raw flavor is removed and the paneer leaves the sides of the pan. It roughly takes about 10 to 12 minutes depending on the quantity.
Now transfer the mixture into a plate and let it cool.
When the mixture is still warm knead the mixture for another 10 minutes.
Divide the mixture and make into desired shape.
Garnish with pistachios and serve.

SIMPLY TOMATO CURRY

Usually it is the potato curry that I make as a combination for chapathi or puri. But today it is simply tomato. My husband remembers his college days where he used to have chapati with tomato curry. I have tried many times to replicate his taste, but every time the answer is-not the same taste. Finally today I made a tomato curry which has almost the same taste as he used to eat in his college days. He gave me 8 on 10. The ingredients are simple, procedure is simple, taste is awesome.

INGREDIENTS

Tomatoes                          4-5

Oil                                    3 Tsp.

Chana dal                        1 tsp.

Urad dal                           1 tsp.

Mustard seeds                 1 tsp.

Hing                               1/2 tsp.

Turmeric                         a pinch

Salt                                 to taste

Sugar                              1 tsp.

Green chilies                    3 slit

Red chillies                      1 slit

Red chilly powder           1/2 tsp.

Coriander leaves              2 Tsp chopped

PROCEDURE

Finely chop the tomatoes. Choose tomatoes which are firm and with less water.

Heat oil and add the dals, mustard, chillies(red and green).

Add hing and turmeric.

When the tadka is done add the tomato pieces, salt.

Fry till the tomatoes are soft and all the water is evaporated.

Finally add the chilly powder, sugar and coriander leaves.

Serve with any Indian bread or plain rice.

LOW CALORIE CARROT HALWA

Carrot halwa is a favorite dish for most of the dessert lovers. Lots of ghee and khoya keeps many of us away from this delicacy. Here I found a healthy way of making the carrot halwa. It is low in calorie but high in taste. Check it out.

INGREDIENTS

Grated carrot              3 cups
Fat free milk               3 cups
ghee                            2 Tsp
Sugar                          1 cup(you can replace it with Splenda)
Nuts                            badam, kaju.
Fat free milk powder   3 Tsp

PROCEDURE

Heat the ghee and fry the grated carrot on a very low flame for about 15 minutes.
The carrot should loose its raw flavor. This is a very key step for tasty halwa.
Now add the milk, cook till every thing forms into a thick lump. It may take up to 20 minutes on medium flame.
Now add the sugar. You can replace sugar with no calorie sugar substitute.
Cook till the halwa thickens. Finally add the milk powder and chopped nuts.
Serve with any savory.

DON'T DISCARD THE FLOWERS AFTER A FESTIVAL POOJA

For every important and big festivals all Hindus worship God with lots and lots of flowers. The stems are removed before offering them to God. You will not want to discard the beautiful flowers the very next day, but you can not arrange them in a flower vase as the stems are now removed. Of course the flowers also do not want their life to be one day!!!  yes, you can place them in a large deep tray as I do it every time.  The flowers stay fresh for 5 to 6 days if you change the water every day.