hara bhara kabab
In this recipe of hara bhara kabab, I have shallow fried the kabab but you can also deep fry them in kadhai/wok. This is a healthier version. These kabab are healthy snacking option and can also serve as a starter. You can also serve them at a party and win accolades.
Recipe of hara bhara kabab/kebab
3 medium potatoes- boiled, peeled and grated
100 gm palak (spinach)
3/4 cup green peas (matar) - boiled
1 tsp chaat masala
Salt to taste
2 tbsp corn flour
1 inch piece ginger- grated
3 green chillies- finely chopped
Few coriander leaves- chopped
Oil to shallow fry
1. Mash boiled matar. Blanch palak leaves (stems removed) in boiling water for 2 minutes. Drain and refresh in cold water. Squeeze out excess water from palak leaves and chop finely.
2. In a bowl, mix together, grated potatoes, matar and palak. Add green chillies, coriander leaves, ginger, chaat masala and salt. Add cornflour. Mix together everything really well.
3. Divide the mixture in 25 equal portions. Shape them into balls and then flatten them between your palms to form tikki or patty.
4. Heat a non-stick tava (griddle) and drizzle oil on it. Place these kabab on it and shallow fry from both sides till golden. Serve hot hara bhara kabab with tomato sauce or chutney.
sirka wala pyaz
Sirka wala pyaz is also known as vinegar onions or pickled onions. This is a very easy recipe and correct way to prepare sirka onions.
Recipe of sirka wala pyaz/ vinegar onions
10-12 small onions (pyaz)
1/2 cup white vinegar (safed sirka)
1/2 cup water
1 tsp salt
1 tsp sugar
1. Peel and wash pyaz. Pat dry on a kitchen towel.
2. Keep pyaz in a bowl and rub salt on them.
3. In a pan boil sirka, water and sugar. Turn off the heat
4. Pour sirka water over onions.
5. When sirka cools down, fill onions along with vinegar in a bottle and keep it in fridge. Sirka pyaz is fit for consumption after 1 day.
Paneer bhurji
If you have a chunk of paneer with you, paneer bhurji can be prepared really fast. Not much chopping, prep time or cooking time and you have a delicious side with rotis. Paneer is packed with proteins and Calcium so it’s ideal for growing children. Bhurji is one of the easiest dishes made with paneer.
Recipe of paneer bhurji
250 gms paneer (cottage cheese) - crumbled or grated
1 onion- chopped
1 tomato- chopped
1 green chilli- slit
1/4 tsp red chilli powder
1/4 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
Salt to taste
1 tbsp oil
Chopped coriander leaves- for garnish
1. Heat oil in a pan and add onion and green chilli. Sauté till onion turns pink.
2. Add tomato. Add all the spices and salt. Cook till tomato turns mushy.
3. Add paneer and cook mixing for 3-4 minutes. Turn off the heat and garnish paneer bhurjee with coriander leaves.
Besan ka halwa
Besan ka halwa is something I always relish whether I am satiated or hungry. I always enjoy besan in whatever form it is whether besan ladoo, besan burfi or halwa. It’s a sort of comfort food.
Recipe of besan ka halwa
1 cup besan (gram flour/chickpea flour)
1/2 cup ghee (clarified butter)
3/4 cup sugar
2 cups of water
1/2 tsp cardamom (elaichi) powder
Chopped and fried nuts like almonds, cashews and pistachios
1. Heat ghee in a heavy bottomed vessel (kadhai). Add besan and roast on medium-low heat. Keep stirring while roasting and roast till besan turns brownish.
2. Add water, sugar and cardamom powder. Keep cooking till water dries up.
3. Remove from heat and serve hot besan ka halva or sheera garnished with nuts.
Kamal kakdi curry
Kamal kakdi is known by various names like bhein, kamal kakri and lotus stems. It’s a popular dish among Punjabis and Sindhis. Some people prepare pickle, kofte and chips of kamal kakdi but here I am sharing the recipe of it’s curry with aloo.
Recipe of kamal kakdi (bhein) aur aloo ki sabzi
2 medium kamal kakdi (bhein/ lotus stems)
2 medium potatoes (aloo) - peeled and cubed
2 onions
3 tomatoes- pureed
1 inch piece ginger
3-4 cloves garlic (optional)
1/2 tsp turmeric powder
1/2 tsp red chilli powder (cayenne pepper)
1 tsp coriander powder
1/2 tsp garam masala powder
Salt to taste
1 tbsp oil
1/2 tsp cumin seeds
kamal kakdi aur aloo ki curry
1. Peel, wash and chop kamal kakdi into 1/2 inch pieces. Grind onions, garlic and ginger into a paste.
2. Place kamal kakri along with water and salt in a pressure cooker and cook to 2 whistles. Drain the excess water.
3. In the same pressure cooker, heat oil. Add cumin seeds and let them change color. Add onion paste and sauté till light brown.
4. Add all the spices and salt and sauté for 1 minute. Add tomato puree and fry till oil begins to separate from the masala.
5. Add kamal kakdi and potatoes. Add 2 cups of water and close the lid of the cooker. Pressure cook to 4 whistles. Serve hot kamal kakdi aur aloo ki subzi garnished with coriander leaves with roti or paratha.
Paneer puri
Paneer puri is loved by all the paneer fans. It’s a full meal in itself and there is no need for a side dish. You can even enjoy paneer poori with a pickle. It’s very easy to make and tastes yummy.
Recipe of paneer puri
1 cup atta (whole wheat flour)
1 cup crumbled paneer (cottage cheese)
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp ajwain (carom seeds)
1/2 tsp garam masala powder
Salt to taste
2 tsp oil + for deep frying
1. Mix atta, 1/2 tsp salt, ajwain and 2 tsp oil in a bowl. Rub oil in flour with your fingers. Add enough water so as to knead into stiff dough. Keep aside for 20 minutes.
2. Add salt, red chilli, cumin and garam masala powders to crumbled paneer. Mix well.
3. Take a ball out of the dough and roll out into a small round. Place 1 tsp paneer mixture in the centre. Gather the edges and reshape into a ball. Flatten between your palms.
4. Again roll out into a 3-4 inch round or puri.
5. Heat oil in a kadhai/wok or a frying pan and deep fry paneer puri from both sides till golden. Drain on an absorbent paper. Similarly make other paneer puris.
namak pare
Sometimes I like to enjoy my evening tea with homemade namak pare or mathri. Namak pare or namak para is a traditional Indian savory snack which is also loved by kids. When you get tired of ready made namkeens, you tend to remember how your mother or grand mother used to make these goodies at home with which you stuff yourself while playing. Once you get the hang of it, namak pare is not difficult to make at home.
Recipe of namak pare
2 cups maida (all purpose flour/ refined flour)
1 tsp salt
2 tbsp oil + for deep frying
1 tsp ajwain (carom seeds)
1/4 tsp baking soda
1. Mix maida, ajwain, salt and baking soda in a bowl. Add 2 tbsp oil and mix with your hands. Rub between your fingers so that maida is well coated with oil.
2. Using warm water, knead all purpose flour into a stiff dough. Let the dough rest for 1/2 an hour.
3. Take a ball out of the dough and roll out on a lightly oiled surface into 1/2 inch thick round.
4. Cut into 1/2 inch strips lengthwise and then 1/2 inch across to get diamond shaped pieces. Do the same with rest of the dough.
5. Heat sufficient oil in a kadhai/wok or a frying pan and deep fry these namak pare on medium heat. Fry till golden from both sides. Also fry in batches.
6. Store namak pare after they completely cool down, in an airtight container. They stay fresh for weeks.
Note- fry namak pare on medium heat and not high heat and dough should be stiff otherwise they will not be crisp.
kala chana masala
I still remember when my mother used to make kala chana masala on Ashtami. She did not use onion and garlic as kala chana was for prasad along with puri. Kala channa curry or black chickpeas curry is a very nutritious and tasty dish. Kala chana is a rich source of protein and fiber. It’s my favorite legume and I make it in curried or dry form that is sookhe kale chane whenever I get a chance.
Recipe of kala chana masala/ curry
1 cup kala chana (black chickpeas) - soaked overnight
3 tomatoes
1 onion
1 inch piece ginger
2-3 green chillies
3-4 cloves garlic
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp coriander powder
1 tsp chana masala powder
Salt to taste
A pinch of hing (asafoetida)
1 tbsp oil or ghee (clarified butter)
kala chana curry
1. Place kala chana with enough water and salt in a pressure cooker and cook for 30 minutes or till chana is soft. Mash a handful of channa with your hands.
2. Grind together onion, ginger, garlic and green chillies to a paste. Puree the tomatoes.
3. Heat oil or ghee in a kadhai/ wok and add cumin seeds. When they turn darker in color, add hing.
4. Add onion paste and sauté till brown.
5. Add pureed tomatoes and all the spices. Fry till oil begins to separate from the masala.
6. Add kale chane along with the cooking liquid and mashed kala chana. Adjust the water level according to the consistency of the gravy that you want. Cook covered on a medium heat for 7-8 minutes. Serve kala chana curry with rice, roti or puri.
Palak kadhi
Palak kadhi is a healthier type of kadhi since we are adding palak instead of fried pakoras (fritters) as in kadhi pakora. Palak kadhi or spinach kadhi is made both in Rajasthan and Punjab. Spinach in yogurt and chickpea flour sauce makes for a satisfying meal with plain boiled rice.
Recipe of palak kadhi/ spinach kadhi
2 cups sour curd (dahi/ yogurt)
4 cups of water
1/2 cup besan (gram flour/ chickpea flour)
Salt to taste
A pinch of hing (asafoetida)
1/4 tsp methi dana (fenugreek seeds)
1/4 tsp cumin seeds
1/2 tsp red chilli powder
3/4 tsp turmeric powder
1 tbsp oil
A very small bunch of palak (spinach) - stems removed, washed and finely chopped
1. Mix together curds, besan, salt, red chilli powder, turmeric powder and water. Mix well using a blender.
2. Heat oil in a kadhai/ wok. Add cumin seeds and methi dana. When they change color, add hing.
3. Add curd besan mixture. Cook stirring till it comes to boil.
4. Lower heat and add chopped palak. Simmer on a medium-low heat, uncovered for about 25 minutes. Stir occasionally.
5. If it is too thick, add 1 cup of water and boil again. Serve hot palak kadhi with roti or rice.
methi makki ke veg kebabs
These methi makki kebabs were made on spur when me and my husband were experimenting in kitchen. To our surprise, they turned out so delicious that we want to make them again and again.
Recipe of methi makki ke veg kebabs
1 cup makki atta (cornmeal/ maize flour)
1/2 cup chopped methi (fresh fenugreek) leaves
1 onion- finely chopped
1 inch piece ginger- grated
1/2 tsp red chilli powder
Salt to taste
1/2 tsp cumin powder
1/2 tsp garam masala powder
1 tbsp oil
Oil to shallow fry
1. Mix together above ingredients except oil to shallow fry.
2. Add enough water to knead into smooth dough.
3. Form small round kababs and shallow fry till golden brown from both sides. Serve hot methi makki ke veg kebabs with tomato sauce.
