Category Archives: Snacks

Palak Poha Cutlet। Poha Spinach Cutlets Recipe

Palak Poha Cutlet | पोहा पालक कटलेट्स । Poha Spinach Cutlets Recipe

With the onset of the rainy season, we all crave for something crunchy crispy and spicy. Try making sumptuous Palak Poha cutlet today. This fuss free and easy to make snack will surely make it to the top of your menu. Make and serve it with tomato chutney, green coriander chutney or any dip of your choice.

Here is an easy recipe with step by step pictures to make Palak Poha cutlet. I am sure you will relish every bite of it. Make your snack time more fun with Palak Poha cutlet recipe anytime.

Direction :

Getting ready:

Take 1.5 cup i.e 150 gm poha. Wash the poha, drain out the water. Leave very little water in the bowl so that the poha is soft. Keep it aside for 5 minutes. Stir the poha once.

poha palak cutlet

Take 1 cup finely chopped spinach. Also take 4 medium sized boiled potatoes and peel them. Grate the potatoes.

poha palak cutletMaking:

Heat some oil in a wok. Mix poha, spinach and potatoes. Now add spices such as 1 tsp grated ginger, 2 to 3 finely chopped green chili, ¼ tsp garam masala, ¼ tsp red chili powder, 1 tsp salt or to taste, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp turmeric powder, 2 to 3 tbsp finely chopped green coriander. Mix all ingredients well.

poha palak cutlet

Once the dough for the cutlet is ready then grease your hands for making the cutlet. Take out a little dough from the bowl and make a ball from it. Bind the mixture, press and give it a round shape then keep them out in a plate.

poha palak cutlet

Heat oil in a wok. Check if it is sufficiently hot. Drop the cutlet in oil to fry. Put as many cutlet in the wok as nay fit it. Till the cutlets are fried prepare the rest of the cutlets likewise.

poha palak cutlet

Once fried and golden brown. Flip and fry them until golden brown from all sides. Hold the slotted ladle on the edge of the wok like this, so that the extra oil drains back to the wok. Fry all cutlets similarly. 10 cutlets can be made with this quantity of dough. It takes 5 to 6 minutes to fry the cutlets at once.

poha palak cutletServing:

Serve these scrumptious Poha Palak cutlet with green coriander chutney, tomato sauce, or any chutney of your choice.

Suggestion:

  • You can add more chilies if your prefer it spicy.
  • You can skip using turmeric powder if desired. It is optional.
  • You can keep the size of cutlet big or small as desired. You can make cutlet round, square or oval as desired.
  • Oil should be medium high hot and flame should be medium high to make delicious cutlet.

Palak Poha Cutlet। Poha Spinach Cutlets Recipe poha-palak-cutlet
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Flattened rice – 1.5 cup (150 gms)
  • Spinach- 1 cup (finely chopped)
  • Boiled Potatoes- 4 (300 gms)
  • Green Coriander – 2 to 3 tbsp (finely chopped)
  • Grated ginger- 1 tsp
  • Green chili – 2 to 3 (finely chopped)
  • Red Chili Powder – ¼ tsp
  • Garam Masala – ¼ tsp
  • Turmeric Powder – ¼ tsp
  • Dry Mango Powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp or to taste
  • Oil- for frying
Instructions
  1. Take 1.5 cup i.e 150 gm poha. Wash the poha, drain out the water. Leave very little water in the bowl so that the poha is soft. Keep it aside for 5 minutes. Stir the poha once.
  2. Take 1 cup finely chopped spinach. Also take 4 medium sized boiled potatoes and peel them. Grate the potatoes.
  3. Heat some oil in a wok. Mix poha, spinach and potatoes. Now add spices such as 1 tsp grated ginger, 2 to 3 finely chopped green chili, ¼ tsp garam masala, ¼ tsp red chili powder, 1 tsp salt or to taste, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp turmeric powder, 2 to 3 tbsp finely chopped green coriander. Mix all ingredients well.
  4. Once the dough for the cutlet is ready then grease your hands for making the cutlet. Take out a little dough from the bowl and make a ball from it. Bind the mixture, press and give it a round shape then keep them out in a plate.
  5. Heat oil in a wok. Check if it is sufficiently hot. Drop the cutlet in oil to fry. Put as many cutlet in the wok as nay fit it. Till the cutlets are fried prepare the rest of the cutlets likewise.
  6. Once fried and golden brown. Flip and fry them until golden brown from all sides. Hold the slotted ladle on the edge of the wok like this, so that the extra oil drains back to the wok. Fry all cutlets similarly. 10 cutlets can be made with this quantity of dough. It takes 5 to 6 minutes to fry the cutlets at once.

 

Instant Bedmi Puri Mix | Bedmi Poori Atta Mix

Instant Bedmi Puri Mix | Bedmi Poori Atta Mix 

Bedmi poori has been a popular breakfast in north india. You can have it with your favorite aloo masala sabzi or a chutney of your choice. Making your favorite Bedmi Poori won’t be a tedious task anymore. Prepare this Instant Bedmi poori mix in advance , store it in an airtight container and you can use it for a longer time. I am sure you will savor the taste of this amazing poori.

Here is an easy recipe with step by step pictures to make Instant Bedmi poori mix. Make it anytime you crave for a sumptuous breakfast. Enjoy a tempting meal with friends and family.

Direction :

Making :

Heat a pan add 1 cup black gram dal, roast for 2 to 4 minutes till it changes color,add 6 to 7 red chilies,3 tsp cumin seeds, 10 to 12 Black pepper. Turn off flame, stir it regularly in the warm wok. Once roasted , keep in plate to cool.

instant bedmi poori

Once the dal spices cool down, put them in mixer jar and grind it,Do not open the jar lid instantly, because the flour will spread up. After a minute open the lid, the mix is slightly coarse.

instant bedmi poori

Add 1 pinch asafoetida, 1.5 tsp salt,1.5 tsp coriander powder,1.5 tsp fennel seeds powder,Mix it. Now grind it again.

instant bedmi poori

Add the mix to the wheat flour, add 1 cup,Mix well until ingredients blend well.Once the mix is ready you can place it in any container and use anytime.

instant bedmi poori
Take 2 cup flour from the mix, Add 2 tsp oil to it. Mix well.Take lukewarm water in a cup and knead a soft dough.Once ready cover and keep aside for 20 to 25 minutes to set.

instant bedmi poori

After 25 minutes, Grease your hands with little oil, and knead the dough again.

instant bedmi poori

Divide the dough into 2 parts. Make a log from it. Break lumps from it. Cover and keep the dough balls to prevent drying.

instant bedmi poori

Take a dough ball, Roll it out on a board and make 2 to 3 inch in diameter poori.

instant bedmi poori

Put oil to heat in wok. To check, drop small dough balls, if it floats over oil ,the oil is rightly hot.

instant bedmi poori

Put the poori to fry, Flip and fry until golden brown from all sides.

instant bedmi poori

Once fried take them out and place in a plate. Roll out and fry all pooris likewise.15 pooris ccan be prapred from this quantity of dough.

instant bedmi pooriServing :

Prepare Bedmi poori anytime from instant mix. Serve tempting Bedmi poori with aloo masala sabzi or chutney,
you will relish it.

Suggestion:

  • Do not roast spices and dal much ,just let go of the moisture.
  • Do not open the mixer jar lid instantly after grinding dal and spices, because the spicy flour will spread up.
  • Poori should not be thin on centre and thick on the edges.
  • When the bedmi poori mix cools down, only then keep it in an air tight container.

Instant Bedmi Puri Mix | Bedmi Poori Atta Mix instant-bedmi-poori-mix
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 3 cups (450 gms)
  • Semolina - 1 cup (180 gms)
  • Urad dal - 1 cup 200 gms)
  • Whole red chili - 7
  • Black pepper - 10 to 12
  • Cumin seeds - 3 tsp
  • Coriander powder - 1.5 tsp
  • Fennel seeds powder - 1.5 tsp
  • Asafoetida - 1 pinch
  • Salt - 1.5 tsp
  • Oil - for frying
Instructions
  1. Heat a pan add 1 cup black gram dal, roast for 2 to 4 minutes till it changes color,add 6 to 7 red chilies,3 tsp cumin seeds, 10 to 12 Black pepper. Turn off flame, stir it regularly in the warm wok. Once roasted , keep in plate to cool.
  2. Once the dal spices cool down, put them in mixer jar and grind it,Do not open the jar lid instantly, because the flour will spread up. After a minute open the lid, the mix is slightly coarse.
  3. Add 1 pinch asafoetida, 1.5 tsp salt,1.5 tsp coriander powder,1.5 tsp fennel seeds powder,Mix it. Now grind it again.
  4. Add the mix to the wheat flour, add 1 cup,Mix well until ingredients blend well.Once the mix is ready you can place it in any container and use anytime.
  5. Take 2 cup flour from the mix, Add 2 tsp oil to it. Mix well.Take lukewarm water in a cup and knead a soft dough.Once ready cover and keep aside for 20 to 25 minutes to set.
  6. After 25 minutes, Grease your hands with little oil, and knead the dough again.
  7. Divide the dough into 2 parts. Make a log from it. Break lumps from it. Cover and keep the dough balls to prevent drying.
  8. Take a dough ball, Roll it out on a board and make 2 to 3 inch in diameter poori.
  9. Put oil to heat in wok. To check, drop small dough balls, if it floats over oil ,the oil is rightly hot.
  10. Put the poori to fry, Flip and fry until golden brown from all sides.
  11. Once fried take them out and place in a plate. Roll out and fry all pooris likewise.15 pooris ccan be prapred from this quantity of dough.

 

Mini Dry Samosa recipe | Farsan Samosa | Besan Samosa

Mini Dry Samosa recipe | मिनी समोसा नमकीन | Farsan Samosa | Besan Samosa

 

Farsan Mini samosas are tangy, scrumptious and most relished  snack to serve during supper with hot beverages. These tempting and scrumptious stuffed samosa can be served as starter or finger food in any party. You can also consider this snack for your weekend outings as well.

Here’s another version of these lip smacking samosas, which will completely satisfy your palate for sure. These can be prepared perfectly and conveniently at your home. Everyone will surely love eating this amazing and heart-warming dish. Follow this step by step recipe and make these tantalizing mini samosas today.

Direction:

Getting ready:

Finely chop 6 to 7 cashews.

Making :

Take 1 cup refined flour, add 2 tbsp ghee to it, Also add ¼ tsp salt or to taste, ¼ tsp carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough, It took ¼ cup water to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.

farsan mini samosa

To prepare stuffing for the samosa take 50 gms aloo bhujiya and add it to the mixer jar. Also add 2 tsp sesame seeds, 1 tsp fennel seeds powder, 1 tsp coriander powder, ½ tsp red chili powder, 1 tsp sugar, 1/2 tsp salt, Grind all ingredients coarsely. Take out the mixture in a bowl.

farsan mini samosa

Add whole rasins to the mixture, you can cut them if desired. Also add 6 to 7 cashews. add 1 tbsp tamarind pulp. Mix all ingredients till they blend well. Stuffing is ready.

farsan mini samosa

Once 20 minutes are over, the dough is set and ready. Knead it a little more. Make a long log from the dough then break small lumps from it. Pick a dough ball, press it and make like a round peda, then roll it out. Keep it small and slightly thick as that of the poori for samosas. Cut it into 2 parts.

farsan mini samosa

Lift a part and place it over your palm like this. Put a little water on the edges,Place one water greased edge over the other, and make a cone, then place the stuffing in it. Add ½ to ¾ tsp stuffing as much as they fit in the cone.

farsan mini samosa

Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it open for 15 to 20 minutes.

farsan mini samosa

After 20 minutes, heat some oil in a wok. When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them. Flip and fry them until they are golden brown in color. Fry all samosas likewise. Turn off the flame once samosas are ready.

farsan mini samosa

Hold the samosas over the ladle for a while on the edge of the wok, so that the extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.

farsan mini samosaServing :

Crispy and tempting samosas are ready. Serve it with a steaming hot cup of tea or any dip of your choice. You can also eat it like this. Relish them as snacks anytime, these taste really good and sumptuous.

Suggestion:

  • You can take any namkeen like besan sev, gathiya, dalmoth,
  • If tamarind pulp is not available then, you can add 1 tbsp tomato sauce to it. You don’t need to add sugar to it, because tomato sauce already has sugar.While sticking make sure you don’t forget to coat with water and stick them well else they might splatter.Fill all the samosas, keep aside for a while and then fry them, no bubbles will form over it then.

Mini Dry Samosa recipe | Farsan Samosa | Besan Samosa farsan-mini-samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour- 1 cup (125 gms )
  • Ghee – 2 tbsp
  • Aloo Bhujiya – 50 gms
  • Sesame seeds – 2 tsp
  • Fennel Powder – 1 tsp
  • Carom seeds – ¼ tsp
  • Coriander powder – 1 tsp
  • Red chili powder – ½ tsp
  • Raisins – 1 tbsp
  • Cashew nuts – 6 to 7 (optional)
  • Tamarind Pulp – 1 tbsp
  • Sugar – 1 tsp
  • Salt – ¾ tsp
  • Oil – for frying
Instructions
  1. Take 1 cup refined flour, add 2 tbsp ghee to it, Also add ¼ tsp salt or to taste, ¼ tsp carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough, It took ¼ cup water to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.
  2. To prepare stuffing for the samosa take 50 gms aloo bhujiya and add it to the mixer jar. Also add 2 tsp sesame seeds, 1 tsp fennel seeds powder, 1 tsp coriander powder, ½ tsp red chili powder, 1 tsp sugar, ½ tsp salt, Grind all ingredients coarsely. Take out the mixture in a bowl.
  3. Add whole rasins to the mixture, you can cut them if desired. Also add 6 to 7 cashews. add 1 tbsp tamarind pulp. Mix all ingredients till they blend well. Stuffing is ready.
  4. Once 20 minutes are over, the dough is set and ready. Knead it a little more. Make a long log from the dough then break small lumps from it. Pick a dough ball, press it and make like a round peda, then roll it out. Keep it small and slightly thick as that of the poori for samosas. Cut it into 2 parts.
  5. Lift a part and place it over your palm like this. Put a little water on the edges,Place one water greased edge over the other, and make a cone, then place the stuffing in it. Add ½ to ¾ tsp stuffing as much as they fit in the cone.
  6. Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it open for 15 to 20 minutes.
  7. After 20 minutes, heat some oil in a wok. When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them. Flip and fry them until they are golden brown in color. Fry all samosas likewise. Turn off the flame once samosas are ready.
  8. Hold the samosas over the ladle for a while on the edge of the wok, so that the extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.

 

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla

Sandwich Dhokla | Double Layered Dhokla | सैंडविच ढोकला | Gujarati Instant Sandwich Dhokla

Layers of spicy chutney, sandwiched within layers of dhokla make a sumptuous snack. Have this soft and puffy Sandwich dhokla oozing with flavors anytime. Making it is really easy and it is a fuss free recipe that wouldn’t take much of your time.

Here is a step by step recipe with picture to make Sandwich dhokla. I am sure you with your friends and family will enjoy every bite of it.

Direction :

Getting Ready :

Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.

sandwich dhokla

Take a thali and grease it with a little oil.

sandwich dhoklaMaking:

Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.

sandwich dhokla
After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add 3/4 tsp eno fruit salt to one bowl of the batter.

sandwich dhokla
Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.

sandwich dhokla

Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.

sandwich dhokla
Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.

sandwich dhokla
After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.

sandwich dhokla
After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.

sandwich dhokla
Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.

sandwich dhokla
After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.

sandwich dhokla
To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.

sandwich dhokla
For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.

sandwich dhoklaServing:

Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

sandwich dhoklaSuggestion:

  • You can take green coriander, sesame seeds. If you take sesame seeds, add it while you prepare the tempering.
  • You can also make it from semolina or from dal batter.

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla sandwich-dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour - 1.5 cup (150 gms)
  • Whisked Curd - 1 cup
  • Green Coriander chutney - ½ cup
  • Oil - 2 to 3 tbsp
  • Fresh Coconut - 2 to 3 tbsp (grated)
  • Black Mustard - ½ tsp
  • Curry leaves - 10 to 12
  • Sugar - 2 tsp
  • Salt - ¾ tsp or to taste
  • Green chili - 2 (finely chopped)
Instructions
  1. Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.
  2. Take a thali and grease it with a little oil.
  3. Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.
  4. After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add ¾ tsp eno fruit salt to one bowl of the batter.
  5. Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.
  6. Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.
  7. Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.
  8. After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.
  9. After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.
  10. Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.
  11. After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.
  12. To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.
  13. For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.
  14. Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

 

Rice Pakora Recipe – Chawal ke pakore recipe – Leftover rice pakora

Rice Pakora Recipe – Chawal ke pakore recipe – Leftover rice pakora

Rice has been an important part of our menu. We Indians relish eating it with our favorite dal and curry recipes , but have you ever wondered what new recipes you could make from the leftover rice. Here is an amazing Rice Pakora recipe for you to try out. You can serve them as a snack at evening or relish its amazing taste with your favorite chutney or dip.

So here is the Chawal ke pakores recipe with step by step pictures and detailed method of preparation. Enjoy your snack time !


Directions:

Getting Ready:

Add some water to the chickpea flour and mix it well till it is dissolved to form a thick batter.Add more water to make a smoother batter.

Left Over Rice PakoraMaking:

Add 1/4 tsp of salt, some red chilli powder and coriander powder to the batter. Now mix all the ingredients well and whisk well. Let the batter to settle and ferment for 5 minutes.

Left Over Rice Pakora

Till then let’s prepare a spice mix for the leftover rice. Put the rice into a bigger bowl and break the chunks of rice, till the grains are separated. Add the remaining salt, coriander powder, finely chopped green coriander leaves, red chili powder. Adjust the quantity of chili powder as according to taste.Mix all the spices well. Meanwhile, heat some oil in a pan or wok on a simmering flame.

Left Over Rice Pakora
Now prepare some small balls of rice mixture. As we are making the balls in two different ways,either we make round balls of rice and dip it in chickpea flour batter or we directly put the rice mix into the chickpea batter. With half of the rice mix we will make small balls.Make these balls pressed to the size of small lemon.The shape of the balls can be round or oval.

Left Over Rice Pakora
To check if the oil is hot enough to fry the balls,pour a few drops of batter to the frying pan.If it floats over the oil immediately that means the oil is ready.

Left Over Rice Pakora
Take the rice balls and coat them with chickpea flour batter. Now drop the coated rice balls into the pan and evenly fry the balls till golden brown in colour on all sides.

Left Over Rice Pakora
Now that the pakoras are evenly cooked and golden brown in colour, drain them out on a platter covered with absorbent to remove the extra oil with the help of a perforated spatula.

Left Over Rice Pakora
Put the leftover rice to the chickpea flour batter, mix it well,to prepare the balls in a different way. Put the small lemon sized balls to the pan and flip them till all the sides are brown in colour.

Left Over Rice PakoraServing:

The crunchy and super delectable rice pakoras are ready to be served. These Rice Pakoras can be served steaming hot with a green coriander chutney or tomato ketchup for a lip smacking experience.

Rice Pakora Recipeleft over rice pakora
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • Leftover rice - 1.5 cup
  • Besan - 1 cup
  • Green Coriander - 2 to 3 tbsp (finely chopped)
  • Salt - ¾ tsp / to taste
  • Green chilli - 2 (finely chopped)
  • Ginger - 1 inch piece (grated)
  • Coriander Powder - 1 tsp
  • Red Chilli - ¼ tsp
  • Oil - For frying
Instructions
  1. Add some water to the chickpea flour and mix it well till it is dissolved to form a thick batter.Add more water to make a smoother batter.
  2. Add ¼ tsp of salt, some red chilli powder and coriander powder to the batter. Now mix all the ingredients well and whisk well. Let the batter to settle and ferment for 5 minutes. Till then let's prepare a spice mix for the leftover rice.
  3. Put the rice into a bigger bowl and break the chunks of rice, till the grains are separated. Add the remaining salt,coriander powder, finely chopped green coriander leaves, red chili powder. Adjust the quantity of chili powder as according to taste.
  4. Mix all the spices well. Meanwhile heat some oil in a pan or wok on a simmering flame. Now prepare some small balls of rice mixture. As we are making the balls in two different ways,either we make round balls of rice and dip it in chickpea flour batter or we directly put the rice mix into the chickpea batter. With half of the rice mix we will make small balls.
  5. Make these balls pressed to the size of small lemon.The shape of the balls can be round or oval. To check if the oil is hot enough to fry the balls,pour a few drops of batter to the frying pan.If it floats over the oil immediately that means the oil is ready.
  6. Take the rice balls and coat them with chickpea flour batter. Now drop the coated rice balls into the pan and evenly fry the balls till golden brown in colour on all sides. Now that the pakoras are evenly cooked and golden brown in colour, drain them out on a platter covered with absorbent to remove the extra oil with the help of a perforated spatula.
  7. Put the leftover rice to the chickpea flour batter, mix it well,to prepare the balls in a different way. Put the small lemon sized balls to the pan and flip them till all the sides are brown in colour.
  8. The crunchy and super delectable rice pakoras are ready to be served. These Rice Pakoras can be served steaming hot with a green coriander chutney or tomato ketchup for a lip smacking experience.

 

Rava Cutlets – Veg Suji Cutlet Recipe

Rava Cutlets  – Veg Suji Cutlet Recipe

Try making Sooji Cutlets for your family today as a breakfast or snack for supper. The amazing and super scrumptious taste of these cutlets will surely make you tempt for more. Everyone will surely delish eating these cutlets. Various cutlets are usually served as snack or an appetizers in special occasions or parties but these semolina cutlets are really unique and flavorsome in taste.

Here is an easy recipe with step by step pictures to make Suji veg cutlets at home. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice and drool over the amazing taste!

Directions :

Getting ready:

Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.

sooji cutlet Making:

Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.

sooji cutlet

Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.

sooji cutlet

When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.

sooji cutlet

To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.

sooji cutlet

After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.

sooji cutlet

Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.

sooji cutlet

To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.

sooji cutlet

For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.

sooji cutlet

Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.

sooji cutlet

Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.

sooji cutlet

Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying.

sooji cutlet

When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.

sooji cutlet

Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.

sooji cutletServing:

Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast.

sooji cutlet

If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.

sooji cutletSuggestions:

  • We have used capsicum, cauliflower and carrot but you can use any other vegetable as according to your choice and availability like cabbage, mushroom, baby corn and kernels.
  • We have used thick semolina for making cutlets. You can also use fine semolina as well.
  • Cutlets can be made big or small as according to choice. These can be given round, square or oval shape as desired.
  • To make the bread crumbs take 2 to 3 bread slices and grind them in a mixer jar.
  • Make sure you add water in measured quantity. If semolina is 1 cup, add 2 cups of water.

Rava Cutlets - Veg Suji Cutlet Recipesooji cutlet
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup
  • Capsicum - ½ cup (finely chopped)
  • Grated carrot - ½ cup
  • Cauliflower - ½ cup (finely chopped)
  • Refined flour - 2 tbsp
  • Green coriander - 3 to 4 tbsp (finely chopped)
  • Green chili - 2 (finely chopped)
  • Ginger paste - 1 tsp
  • Salt - 1 tsp or to taste
  • Black pepper - ¼ tsp (coarsely ground)
  • Bread crumbs - 2 slices
  • Oil - for frying
Instructions
  1. Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.
  2. Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
  3. When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set. To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
  4. Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.
  5. To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.
  6. For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.
  7. Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.
  8. Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand. Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying. When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.
  9. Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
  10. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast. If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.

 

Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

Raw Banana Cutlets taste sumptuous. You can have it as a snack with tea , you can eat it along with your favorite sauce or chutney. You can also serve it as an appetizer to guests. These amazing variation in cutlets recipe are to drool over.

Here is a quick recipe with pictures to make Banana Kebabs. Relish this amazing snack anytime. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Directions

Getting ready:

Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.

Banana kabab

After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.

Banana kabab

Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.

Banana kabab

Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.

Banana kababMaking:

Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.

Banana kabab

Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.

Banana kabab

To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.

Banana kabab

Cutlets have turned golden brown from lower side, flip their sides and shallow fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate. Raw banana cutlets are now ready to serve.

Banana kababServing:
Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Suggestions

  • If you want to boil the potato in microwave then place it in microwave and cook it for 4.5-5 minutes and 3 minutes is sufficient for cooking the bananas in microwave.
  • If you are making these culte s for fasting days then add buckwheat flour instead of corn flour and sendha salt instead of salt.
  • You can also deep fry the cutlets. If you are deep frying them then make sure you add apt amount of corn flour into it. If the cutlets are splattering into oil then add some more corn flour into the mixture. Oil should be sufficiently hot for frying the cutlets. If oil is less hot then cutlets will absorb too much of oil.

Raw Banana Cutlet recipe - Kachhe kele ke cutlets - Banana kabab
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw bananas – 5
  • Potato – 1 big or 2 small size (boiled)
  • Corn flour – 2 tbsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 2 (finely chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil - ¼ cup
  • Salt - ½ tsp or to taste
  • Black pepper powder - ¼ tsp
Instructions
  1. Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.
  2. After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.
  3. Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.
  4. Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.
  5. Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.
  6. Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.
  7. To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.
  8. Cutlets have turned golden brown from lower side, flip their sides and shallow fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate. Raw banana cutlets are now ready to serve.
  9. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

 

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa is an amazing variation from the usual dosa recipe. You can make it very easily adn quickly to satisfy your hunger pangs. Everyone will relish eating it , be it kids or adults. Serve this crispy dosa with a lip smacking chutney of your choice.

Here is a quick recipe of Quick Sooji dosa with pictures to help you make it very easily and have it for breakfast . You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

Direction :

Getting Ready :

Making :

Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste,  ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.sooji dosa

Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.sooji dosa

Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.sooji dosa

Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth. sooji dosa Serving :

Scrumptious Rava dosa is ready. 4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.sooji dosa Suggestion:

  • If you don’t have fine semolina then add 2 to 3 tbsp refined flour or wheat flour to it.
  • Don’t spread dosa over very hot girdle.
  • If desired you can flip and roast the dosa but this dosa is very thin.
  • We have prepared palin rawa dosa but you can also add potato masala to it and make masala rawa dosa.
  • Cool the girdle to spread dosa. It will be difficult to spread the batter on very hot girdle.
  • Make sure the consistency of the batter is neither too thick nor too thin.
  • The tawa should be rightly cooled then the flame should be increased.
  • It is easier to make a dosa on a bigger hob and a non stick girdle.

 

Instant Rava Dosa- सूजी का दोसा - Quick Sooji Dosa sooji dosaRecipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 gms)
  • Whisked curd- ½ cup
  • Green Coriander- 1 to 2 tbsp (finely chopped )
  • Green Chili- 1 or 2 (finely chopped )
  • Ginger paste- ½ tsp
  • Salt- ½ tsp ( or to taste)
  • Cumin seeds- ½ tsp
  • Oil- 3 to 4 tbsp
Instructions
  1. Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste, ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.
  2. Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.
  3. Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.
  4. Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth.
  5. Scrumptious Rava dosa is ready.4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

 

Instant Paneer Idli – Quick Paneer Veg Idli

Instant Paneer Idli  – Quick Paneer Veg Idli

Paneer idli is an amazing variation to the usual idli recipe which we all relish as a snack every time. You can make it really easily and with very basic and easily available ingredients . Make it anytime you want to have a quick snack or serve them in breakfast. These spongy vegetable paneer idlis makes a healthy meal.

Here is a quick recipe of Paneer Idli with step by step pictures. Team it up with your favorite chutney like green coriander chutney, peanut chutney or any chutney or dip to enhance the taste. Relish it any time. Impress your dear ones with this simple yet super scrumptious instant paneer idli recipe.

Direction :

Getting Ready :

Whisk 1 cup curd. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies. Grate 125 gms paneer .

Making :

Take ½ cup semolina , place it in a big bowl, also add ½ cup ( 50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.

paneer idli

Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies , ¾ tsp salt  and keep the batter aside for 15 minutes to set. After that add grated paneer to it.

paneer idli

Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.

paneer idli

Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker, turn on the flame, and let the water boil, cover it so that the water boils easily.

paneer idli

Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.

paneer idli

Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.

paneer idli

Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .

paneer idli

After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.

paneer idli

Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.

paneer idli

For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis.

paneer idli Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

Suggestions:

  • If the kids don’t like green chili then you can skip using it.
  • Make sure you remove the whistle from the cooker lid.
  • If you have a little batter left, then you can make a pancake from it.
  • While making the batter , make sure the batter is not very thin, keep it a little dense, you can add water later if it seems dense.
  • Mix eno fruit salt in the batter at last and stir it till it mixes well, do not stir it for too long.

Instant Paneer Idli - Quick Paneer Veg Idlipaneer idli
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Whisked Curd- 1 Cup
  • Semolina- ½ Cup (100 gms)
  • Chickpea Flour -1/2 Cup (50 gms)
  • Cottage Cheese - 125 gms
  • Carrot -1/2 Cup (Finely Chopped)
  • Capsicum- ½ Cup (Finely Chopped)
  • Green Coriander - 2 tbsp (Finely Chopped)
  • Green Chili -2 ( Finely Chopped)
  • Salt -3/4 tsp (or to taste)
  • Oil -2 tbsp
  • Black Mustard Seeds -1/4 tsp
  • Curry Leaves - 10 to 12
  • Eno Fruit Salt -1 tsp
Instructions
  1. Whisk 1 cup curd.
  2. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
  3. Grate 125 gms paneer .
  4. Take ½ cup semolina , place it in a big bowl, also add ½ cup (50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.
  5. Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies, ¾ tsp salt, then keep the batter aside for 15 minutes to set. After that add grated paneer.
  6. Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.
  7. Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker,
  8. Turn on the flame, and let the water boil, cover it so that the water boils easily.
  9. Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.
  10. Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.
  11. Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .
  12. After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.
  13. Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.
  14. For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis,
  15. Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

 

Kathal Kabab Recipe – Raw Jackfruit Kebab

thal Kabab Recipe – कटहल के कबाब – Raw Jackfruit Kebab

Kathal Kabab is a snack you would love to have during evenings. You can serve it to guests during a gathering or at any party. I am sure everyone will drool over this amazing snack for sure.

Here is an easy recipe with step by step pictures of Kathal Kabab. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

Direction:

Getting Ready :

Take 500 gm Jackfruit. Cut it, wash and dry it.kathal kabab

Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.

kathal kabab

Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.

Kathal kebab

After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.

kathal kabab

Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.

kathal kabab

To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.

kathal kabab

Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well.  Reduce the flame. Roast until all ingredients mix well then turn off the flame.

kathal kabab

Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once.  The jackfruit is mashed. Now mix it with the spices.

kathal kabab

Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.

kathal kabab

To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.

kathal kabab

To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.

Kathal kabab

Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.

kathal kababServing :

Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

kathal kababSuggestion :

  • Make sure you take raw jackfruit for the kebab and not the yellow ones. The yellow ones would taste sweet.
  • The moisture from the chickpeas flour , masala and jackfruit will absorb the moisture and will prepare a soft dough for the kebab.
  • If you don’t have mint leaves, then you can also add mint powder instead or you can even skip it.
  • Make sure you don’t keep the kebabs too thick.
  • If your hands become sticky, grease with some more oil.
  • You can deep fry or shallow fry the kebabs as desired.
Kathal Kabab Recipe - कटहल के कबाब - Raw Jackfruit Kebabkathal kabab
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jack fruit : ½ kg (500 grams)
  • Chickpea flour – ½ cup (50 grams)
  • Oil – ¾ cup
  • Mint leaves- ¼ cup
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Green chili – 2 to 3 (finely chopped )
  • Ginger Paste – 2 tsp
  • Garam Masala – ½ tsp
  • Cumin powder- 1 tsp
  • Dry mango powder- ½ tsp
  • Coriander Powder- 2 tsp
  • Turmeric powder- ½ tsp
  • Salt – 1.25 tsp( or to taste )
Instructions
  1. Take 500 gm Jackfruit. Cut it, wash and dry it.
  2. Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.
  3. Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.
  4. After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.
  5. Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.
  6. To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.
  7. Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well. Reduce the flame. Roast until all ingredients mix well then turn off the flame.
  8. Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once. The jackfruit is mashed. Now mix it with the spices.
  9. Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.
  10. To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.
  11. To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.
  12. Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.
  13. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.
  • Fry the kebabs in a non stick pan.