kabuli chana soya tikki recipe | non fried soya cutlet | healthy weight loss tikki | with 38 amazing images.
kabuli chana soya tikki recipe | non fried soya cutlet | healthy weight loss tikki | is a protein rich satiating snack. Learn how to make healthy weight loss tikki.
kabuli chana soya tikki is a popular recipe that is liked by the people of all age groups. This easy-to-make appetizer recipe is prepared using simple ingredients which are easily available. Good thing about this recipe is that it includes chickpea as its main ingredient, which is a rich source of protein. On rainy days, nothing gives greater joy than standing next to a hot and steaming tava on which delicious tikkis are being cooked, which can satisfy your cravings and are very healthy.
Here is a heart-friendly, low-cholesterol variant made with fibre and protein rich ingredients like soya and chickpeas. With mint leaves, ginger and other flavourful additions, these soft and succulent chickpea and soya tikkis are a real mouth-watering lot. Just take care to roll the tikkis thinly so they get evenly cooked.
You can serve this non fried soya cutlet on the occasions like kitty party, game night or on a family get-together and will be loved by everyone. kabuli chana soya tikki can be served with any green chutney or ketchup.
Tips to make kabuli chana soya tikki recipe: 1. Use your hands to mix and form a soft dough. 2. Shape each portion into a 50 mm. (2”) flat round tikkis with the use of your hands. 3. Use a spatula to flip the soya tikki while cooking. 4. Cook kabuli chana soya tikki on a low flame.
Enjoy kabuli chana soya tikki recipe | non fried soya cutlet | healthy weight loss tikki | with detailed step by step images. chick pea and soya tikkis recipe | kabuli chana soy cutlet | healthy protein rich chickpeas soya vegetable kebab | with 35 amazing images.
chick pea and soya tikkis is a protein rich Indian snack. Learn how to make healthy protein rich chickpeas soya vegetable kebab.
The ever-popular tikki reinvents itself as an elixir of good health! Made with protein and fibre rich ingredients like soya granules and chick peas, this delicious chick pea and soya tikki is brimful of vitamin B1, zinc and iron, all of which help to strengthen the eye muscles and improve blood circulation to the eye tissues.
The chick pea and soya tikki doubles up as a treat to your taste buds, with the spiky flavours of mint, ginger and green chillies.
Here is a heart-friendly, low-cholesterol variant made with fibre and protein rich ingredients like soya and chickpeas. With mint leaves, ginger and other flavourful additions, these soft and succulent chickpea and soya tikkis are a real mouth-watering lot. Just take care to roll the tikkis thinly so they get evenly cooked.
Soy granules in chick pea and soya tikkis are rich in vitamins, minerals, isoflavones and lecithin, nutrients proven to help lower cholesterol, prevent cancer and loss of bone mass. Soy is strongly recommended for diabetics, expectant mothers, growing children, cardiac patients, weight-watchers and the aged.
Have these delectable chick pea and soya tikkis hot and fresh on a cool, rainy day!
Enjoy chick pea and soya tikkis recipe | kabuli chana soy cutlet | healthy protein rich chickpeas soya vegetable kebab | with step by step photos.
sprouted moong chaat recipe | healthy sprouted moong chaat Indian | moong sprouts chaat with besan dumplings |
sprouted moong chaat healthy snack is a protein rich snack which can also be enjoyed for breakfast. Learn how to make sprouted moong chaat healthy snack.
To make sprouted moong chaat, first make the dunplings. Combine all the ingredients in a deep bowl and knead into a smooth dough. Divide the dough into 4 equal portions. Grease your hands using ½ tsp of oil and shape each portion into a cylindrical roll of 6 mm. (1/4 ") in length and 25 mm. (1") in diameter. Arrange the rolls on a greased plate and steam in a steamer for 8 to 10 minutes. Cool completely and slice the rolls into small pieces. Keep aside. Then heat the remaining oil in a broad non-stick pan and add the cumin seeds, fennel seeds and asafoetida. When the seeds crackle, add the onions, turmeric powder and green chilli and sauté on a medium flame for 3 to 4 minutes. Add the moong sprouts, salt and ¼ cup of water and cook on a medium flame for 4 to 5 minutes. Add the prepared dumplings, chaat masala, sugar and lemon juice, mix well and cook on a medium flame for a few more seconds. Serve hot.
We usually associate chaat with unhealthy fried foods or ones that have been cooked using loads of oil. Healthy sprouted moong chaat Indian is a healthy variation which has all the flavour and none of the extra calories we relate with fat laden ingredients of chaat.
Sprouts in moong sprouts chaat with besan dumplings provide plenty of fibre, protein, vitamin C and iron to your diet and the protein content is further enhanced by the addition of vitamin C rich lemon juice. Learn about all the health benefits of sprouts.
What’s more unique about this sprouted moong chaat healthy snack is the dumplings made of besan. Flavoured with fennel seeds, chilli powder and carom seeds, these soft dumplings give a feeling of satiety and an additional mouthfeel and contrasting texture. These dumplings can be enjoyed as a snack in itself.
This sprouted moong chaat healthy snack can be enjoyed by weight-watchers and heart patients. We suggest that diabetics enjoy not more than half portion at a time, to keep the consumption of carbs restricted.
Tips for sprouted moong chaat. 1. Do not miss out on adding curd to dumplings. It is necessary to add softness to the dumplings. 2. Cover and cook the sprouts, to retain most of the volatile nutrients.
Enjoy sprouted moong chaat recipe | healthy sprouted moong chaat Indian | moong sprouts chaat with besan dumplings | with recipe below. paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with 63 amazing images.
paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | is an innovative idea which has an amazing blend of textures like succulence of paneer filling and flakiness of parathas. Learn how to make laccha paneer tikka roll.
To make paneer tikka filling, In a deep bowl, add mustard oil, kashmiri red chilli powder, thick curds, garlic paste, ginger paste, turmeric powder, chilli powder, garam masala, chaat masala, besan, kasuri methi and salt and mix the marinade well using a whisk. Then add paneer cubes and coat the marination well using spatula. Cover with a lid and keep aside and let it marinate for 1 hour. Heat oil in a broad nonstick pan, add the marinated cubes of paneer and sauté for 8 to 10 minutes till it becomes golden brown evenly. Add sliced onions and capsicum jullienes and sauté for minute and keep aside. Transfer the stuffing in a plate, arrange the stuffing around the corners and in the centre place a steel bowl. Meanwhile, heat a piece of charcoal on an open flame , once burnt well place in in the steel bowl and immediately pour the ghee over it and cover the filling with a lid and keep aside for 3 minutes. Then remove the steel bowl with the charcoal and keep stuffing aside.
Then to make laccha paneer tikka roll, make the malbar paratha. Then place a parchment paper on a clean and dry surface, place a paratha and apply 1 tbsp of green chutney and spread evenly. Place ¼th of the paneer tikka stuffing in the centre and spread it lightly. Place ¼th of the laccha onions and little chaat masala for sprinkling evenly over it and roll it up tightly. Repeat steps 1 to 3 to make 3 more paneer kathi rolls. Serve immediately.
Paneer roll gets a makeover here. Rolled up into malbar parathas, paneer tikkas transform into a wholesome meal. These Indian paneer veg kathi roll can be enjoyed for an Indian party or had on-the-go while rushing to office!
The flaky and crispy taste of multi-layered malbar paratha is what makes this Kolkatta paneer kathi roll a unique fare. The aroma and the flavours of the spices used in marination of paneer tikka filling is so intensely pleasurable that it is sure to attract kids to the dining table.
A generous spread of laccha onions further intensifies the taste of Kolkatta paneer kathi roll. But do not forget to make fresh green chutney for these rolls to enjoy a restaurant style Indian paneer veg kathi roll.
Laccha paneer tikka roll suits the fun taste of kids too! When in a hurry, you can buy readymade paneer. But if you have time on hand, you can make paneer at home the previous day too!
Tips to make paneer kathi roll. 1. You can also use readymade malbar parathas made in advance. 2. Once wrap is made. Make sure you serve it immediately. 3. Make sure you do not use malai paneer. 4. You can make the paratha spiral and keep it in the freezer for 5 days and once ready to cook it you can thaw it, roll it and cook it.
Enjoy paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with step by step photos. aloo bomb chaat recipe | atom bomb chaat | potato bomb chaat | with 41 amazing images.
Our very own version of the "Baked Stuffed Potato ", fondly named by street vendors as a "Bomb". Bursting with flavours, the aloo bomb chaat is a chaat in a deep-fried potato bowl. Learn how to make aloo bomb chaat recipe | atom bomb chaat | potato bomb chaat |
aloo bomb chaat is a popular Indian street food that combines the flavors of crispy potato bowl, chatpata stuffing with a tangy and spicy chutneys. The dish typically consists of deep-fried scooped potato, topped with a stuffing and medley of chutneys sweet, tangy, and spicy flavours.
The crispy exterior of the potato provides a delightful contrast to the soft and fluffy interior. The chutneys add a burst of tangy and spicy flavors, while the stuffing provides additional texture and crunch. The chaat masala, lemon juice, crispy sev, pomegranate, masala chana and peanuts, adds a final layer of complexity and flavor. The combination of textures and flavors creates a truly enjoyable and satisfying potato bomb chaat.
pro tips to make aloo bomb chaat recipe: 1. Use starchy potatoes for a fluffy and crispy texture. 2. If you do not want to fry the potatoes you can directly assemble on boiled scooped potatoes. 3. For a twist you can also add a little whisked curd over the atom bomb chaat.
Enjoy aloo bomb chaat recipe | atom bomb chaat | potato bomb chaat | with detailed step by step photos. Baby potatoes coated in a sesame seed paste that is sautéed till it is crisp. This dish has a variety of flavours and textures starting with the humble potato that is coated in a nutty sesame seed paste and then the freshness of mint and coriander contrasting with the sharpness of lemon juice. This is a chaat to be relished on a rainy day along with a cup of hot tea.
A traditional Punjabi tikki morphs into an innovative low-cal satay when combined with veggies and paneer.
As a cross-cultural touch, i have included my favourite spring onion dip in this recipe. At 44 calories per satay, we suggest a serving size of two. Suggested serving size for 100 calories: 2 tikkis
low in effort, low in calories– replace starchy potatoes with semolina in this tasty tikki and stuff it with a spicy green peas filling that’s high in vitamins and fibre.
aloo pyaaz bhajia recipe | potato onion pakoda | onion potato fritters | with 23 amazing images.
aloo laccha pakora or bhajiya is an all-time favorite potato flitter made with potato, besan, rice flour, and regular spices. Learn how to make aloo pyaaz bhajia recipe | potato onion pakoda | onion potato fritters |
potato onion pakoda are crispy from the outside while soft from the inside. It is a delicious starter or evening snack and it goes great during the cold winter or rainy season with a cup of hot tea!
I have shared a simple and easy chutney or dip particularly specific for this snack. onion potato fritters are easy to make with all the available ingredients in your kitchen.
Tips to make aloo pyaaz bhajia: 1. Make sure to thinly slice the onions. 2. Adding rice flour in the bhajias make them crispier. 3. Serve aloo pyaaz bhajias hot with green chutney.
Enjoy aloo pyaaz bhajia recipe | potato onion pakoda | onion potato fritters | with detailed step by step photos.
baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal | with 38 amazing images.
baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal has a snazzy, lingering aroma and flavour brought about mainly by the use of marinade. Learn how to make Indian brinjal pakora.
Pakodas are favourite of one and all, especially with a cup of tea. Besan coated pakoras fried to perfection till golden brown in colour and served piping hot can lure the fussiest diner. While aloo pakoda and onion pakoda are quite known to most of us, here we present to you Indian brinjal pakora.
Baingan is most commonly associated with sabzis, but believe it or not these eggplant fritters are unique by themselves. A marinade of coriander, fennel seeds, turmeric powder and chilli powder perks up the flavour of brinjal. Further the addition of sarson ka tel, adds its own unique aroma to the pakoda.
The batter has been made with a perfect proportion of besan and rice flour to lend the necessary crunch to the coating. Baking soda though optional is advised as it makes it slight fluffy. Serve these crispy batter fried brinjal with green chutney and tomato ketchup.
Tips for brinjal pakoda. 1. Thin long brinjals are the best to use for this recipe. This is the brinjal that we use to make baingan bharta. 2. To ensure uniform cooking, the slices should be medium in size. They should not be very thick, nor very thin. If the slices are too thick they will not cook from inside after frying. 3. To avoid discolouration of brinjal, you can keep them immersed in water till you apply the marination. 4. Deep-frying the pakodas on a slow flame is important so the brinjal cooks well. 5. If you wish, you can make these pakodas without marination. However, you will have to rub the brinjal slices with salt and keep aside for 5 to 10 minutes.
Enjoy baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal | with step by step photos.
chilli garlic paneer recipe | pan fried chilli garlic paneer | quick paneer starter | with 14 amazing images.
This chilli garlic paneer is a quick and easy starter which you can prepare within 30 minutes. Learn how to make chilli garlic paneer recipe | pan fried chilli garlic paneer | quick paneer starter |
chilli garlic paneer is made using chilli garlic paste which is made by grinding Kashmiri chillies, garlic pods along salt and then sautéed with spring onions whites and greens.
Store the homemade chilli garlic paste in an air-tight container in the fridge and use as required. If you have a sudden guest or friend you can prepare this quick paneer starter without thinking. The flavour of garlic and Kashmiri chillies is very intense and also goes well with bland paneer.
Tips to make chilli garlic paneer: 1. You can use malai paneer to make this recipe. 2. Here is how you make homemade chilli garlic paste. 3. Serve the chilli garlic paneer immediately otherwise it becomes dry and chewy.
Enjoy chilli garlic paneer recipe | pan fried chilli garlic paneer | quick paneer starter | with detailed step by step photos.
A simple and subtle blend of ingredients shaped on a skewer and grilled to create seekh kebabs..... of a vegetarian kind. You can even shape them into tikkis and shallow fry if you like.
crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with 31 amazing images.
crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties is a perfect party starter. Learn how to make Indian poha aloo cutlet.
To make crispy poha aloo tikki, in a deep bowl, add poha, potatoes, carrot, capsicum, onion, coriander, garlic, ginger, green chillies, chilli flakes, bread crumbs, lemon juice and salt and mix well using hands to form a dough. Divide the dough into 24 equal portions and roll them using hands to form a 50 mm. (2”) diameter flat tikki. In a small bowl, add plain flour, cornflour and ½ cup water and whisk to make it lump free and smooth to make slurry. Dip each tikki into the corn flour slurry and coat it evenly with vermicelli. Heat the oil in a deep non-stick pan and deep-fry the tikkis, a few at a time, till they turn golden brown and crisp from all the sides. Drain on an absorbent paper. Serve immediately with Schezwan sauce and tomato ketchup.
A combination of Indian spices with veggies always works it magic. Veg poha cutlet is another classic example to prove this. The correct combination of finely chopped green chillies, ginger and garlic with a touch of lemon juice lifts up the flavour of this alluring snack.
While the poha and bread crumbs bind the veggies together in the Indian poha aloo cutlet, the coating of maida mixture with seviyan makes them crispy. You can serve this as an after-school snack to your kids, as they will surely love the yummy taste.
Serve veg poha patties with Schezwan sauce for adults and tomato ketchup for kids.
Tips to make crispy poha aloo tikki. 1. You can store the mixture in an air tight container for 3 to 4 days in fridge. 2. You can also use breadcrumbs for frying instead of vermicelli. 3. If you are short of time, you can also fry this tikki as it is without any slury mixture or any coating.
Enjoy crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with step by step photos. dahi ke sholay recipe | dahi bread rolls | dahi ke sholey delhi street food | with 29 amazing images.
dahi ke sholay recipe is made using hung yoghurt with fresh veggies and seasoning stuffed in soft bread shells. Learn how to make dahi ke sholay recipe | dahi bread rolls | dahi ke sholey delhi street food |
dahi ke sholay is one of the popular deep fried street food in north India especially in Punjab and Delhi state. A very good starter recipe for all parties.
dahi bread rolls are made using hung curd with some spices and loads of veggies stuffed in bread rolled and deep fried. It is a crispy snack recipe which is crisp from outside and melt in mouth creamy filling inside. In addition the grated paneer and hung curd / yogurt combination makes it rich and creamy.
If you are a health conscious person, you can air fry or bake these dahi bread rolls they taste equally tasty.
Tips to make dahi ke sholay recipe: 1. Make sure you use fresh sandwich bread to make this recipe. 2. Use fresh curd to make hung curd. 3. You can also add finely chopped coloured capsicum in the dahi mixture.
Enjoy dahi ke sholay recipe | dahi bread rolls | dahi ke sholey delhi street food | with detailed step by step photos.
Hara kebab, a simple, stamina-boosting kebab of paneer and green peas that can be enjoyed at any time of the day. Those who are health conscious can use low-fat paneer. I have already used less amount of oil to cook them. Apart from paneer, green peas is also a storehouse of nutrients like protein and calcium.