Quinoa Paneer Patties

Quinoa Paneer Patties-

A great combination of High protein, fiber and low carbs.

We are bunch of folks who are in Weight loss challenge , I am having  great experience in developing food recipes for weight loss and also having healthy diet.

My dinner plate  with high protien and hoem made fresh green chutney with home grown fresh mint!

Vegetarians best source of protein and calcium too. I have also incorporated zucchini and brocolli. You can use carrots and sweet potatoes for binding.

Ingredients:

Paneer grated- 1 cup

Quinao- cooked- 1 cup

Zucchini- Grated 1/2 cup

Grate brocolli-1/4 cup

sweet potoato -boiled (1 optional) for binding ( you can also use plantain)

Masala for grinding- Grind them coarsely:

Peanuts- 2 tbspn

Green chillues- 6

mint- Handful

Corinader leaves- Handful

salt

Ginger garlic paste-1/2 tspn

Jeera powder

Method:

Mix all the above ingredients and make them patties.

Pan fry them and serve it hot with green chutney or use it for veggie burger patties.

Tandoori -Grilled Aloo Gobhi- Cauliflower Aloo Tikka

Tandoori - Grilled Aloo Gobi ( No oven) /Cauliflower and Aloo Tikka

This Covid lock down time , we see lot of forwarded messages and I came across one russian tandoori electronic bbq machine and inspired me to make my pwn version of Grilled gobhi aloo.

Ingredients-

Cauliflower florets- 3 cups

Aloo- 2

Bell pepper-1

Masala items-Listed below

Method:

Blanch Gobhi and aloo and keep it aside.

To Marinate:

Add Thick yogurt, red chilli powder, Garam masala, amchoor powder, ghee,cumin and coriander powder, mint leaves, besan powder  and salt in  bowl. Mix together.

Add gobhi, aloo and bell pepper . Mix well and marinate for at least 30 mins in refrigerator.

Take a wide grilled pan. Add enough oil ( 2 tbspn). Add the marinated veggies and keep frying them by turning it often until all the masala dries out and turn off the flame when it becomes brownish and grilled color.

Plate the grilled veggies and add the remaining yoghurt marinated mixture on the hot grilled veggies and serve them with onion, lemon and green chutney.

Paneer Sizzlers ...

Covid-19 lockdown recipes....

When you cannot dine in restaurant, bring all the restaurant style recipes to your kitchen.

Here is my attempt in making Paneer sizzlers at home and it was a great hit and everyone enjoyed. Enjoyed cooking, Food photography and eating:-)

Paneer Tikka marination:
Yogurt-1 cup
Red chili powder ( add Kashmiri)- 1 tspns
Garam masala-1 tspn
Salt - to taste
Turmeric -1/4 tspn
Ginger garlic paste -1 tbspn
Ghee -1 tspn
Black pepper -1/2 tspn
Black salt -1/2 tspn
Kasoori methi powder -1 tspn
Basin powder- 1 tbspn

Mix all  above items and add Paneer cubes along with bell pepper and onion and refrigerate for at least 30 mins .

Skew them on wooden skewers and keep it in oven for 25-30 mins in 350*F in oven .

To assemble the sizzler plate :

Heat sizzler plate on the stove. Place cabbage leaves . First add rice ( flavored rice or veggie fried rice , sautés veggies and sautés spinach with garlic and oven baked tomato and paneer tikkas. )
When the sizzler plate is hot add the sizzler butter sauce :

I added hot garlic buttery Schezwuan sauce on top of the hot sizzler plate .

Sabudana upma/ Sabbakki Uppittu with Moon Dal

Sabudana Upma. Mostly it is considered as fasting food in Maharastra. Back in Karnataka, They do it for evening snack or for lite dinner. Sabudana with combination of moong dal makes this dish more tastier. Got this recipe from my dera mom. I have made this in several kitty parties, potlocks too. Everybody liked it. It should be tasted while it is hot!

Ingredients:-

Sabudana- 1 cup
Moong Dal- 1/2 cup
Green chillies- 8
Curry leaves
Oil
Mustard seeds-1/2 tspn
Jeera- 1/2 tspn
Coriander leaves-for garnishing
Grated coocnut- for garnishing
Lemon juice- 1 tbspn
Salt- to taste


Method:-

• Soak Sabudana for atleast 5-6 hrs in enough water.
• If you are planning to make thsi upma in teh evening. Soak it in morning or if you are planning to do it for breakfast soak it night only.
• Boil water in a bowl.Add Moong dal. Let it cook 3/4. Dal should not become mushy. Strain it and keep it aside. Make sure there is not much water left inside dal.
• Add oil in a deep pan. Add seasoning with mustard seeds, Jeera, hing, curry leaves.
• Add Green chillies. Fry for some time. Add Sabudana and fry for 2-3 mins until the sabudana pearls fades in to different color. Add salt and keep frying.
• Finally add moong dal and mix it gently.Turn off the stove,
• Add lemon juice. Mix it well. Garnish it with Coriander leaves and grated coconut

Sending this to Vrat ka khaana event hosted by Kalyani Mom chef

Garlic Puffed Rice- Garlic Borugulu

They call it Borugulu for puffed rice in my place( Telugu). South Indian snack that can be stored in air tight container for atleast a month and you can relish it as a quick snack anytime.

Ingredients:-

Puffed Rice- 250 gms
Garlic pods- Chopped 1/2 cup
peanuts- 2 tbspns
Fried channa dal- 2 tbspns
Mustard seeds- 1 tspn
Red chilli powder- 2 tbspns
Salt- to taste
Curry leaves
oil- 2tbspns

Method:-

• In a wide wok, take some oil. Heat it in a medium flame.
• Add mustard seeds and garlic pods, fry for 2 mins.
• Add fried channa dalia and peanuts. Fry until it all becomes crispy.
• Add red chilli powder and salt.
• Add Curry leaves and mix it well.
• Finally Add puffed rice and mix it until the spicy mixture coats well and it gets warmed enough.
• Take it away from flame. Let it cool and store it in air tight container and use it as a quick snack for atleast a month

Sending this to Zesty Palette Event " Fast food not Fat food" started by Priya.

Kandhunde for Nag panchami festival

NAG PANCHAMI

Happy Nagara Panchami wishes to all.
Kandhunde is made generally at home on Ganesha festival or Nagara panchami.Kandhude is made out of channa dal.

You can make this as evening snack.



Ingredients:-
Channa dal- 1 cup
Onions chopped(optional)- 1
Curry leaves , coriander leaves and mint leaves - chopped
Green chilli pate- 2 tspns
Salt- to taste
Hing- little
Baking soda- a pinch


Method:-

• Soak channa dal in water for about 2-3 hrs atleast. Grind it coarsely.
• Add green chilli paste, salt, and all the above said ingredients.
• Make it as small balls and place it in greased vessel or on a idli plate.
• Steam it in medium flame for about 10-15 mins.
• Remove carefully from pressure cooker .
• Serve hot
  

Note:- You can add this kandhunde in Majjiga pulusu/ Majjige huli and have it with rice.

Chilli Egg fry

This goes really well with any rice or you can just have it like a starter. Tried this in my friend Padmini's house.

Check out the recipe at Padminis blog

Lettuce Wraps

We usually go to Asian restuarants very often. Lettuce wraps is one of our favorite starter. Recently we had been to coconut Thai grill restaurant in Carrolton. They had this wrap and it tasted delicious better than p.f Changs . I was looking for its recipe and i found my blogger friend had it on her blog.I made some changes to the recipe of hers. Here is the original link from Sailajas recipes.



Ingredients:-

Tofu- 1/2 cup- firm( shredded or cubed)
Iceberg lettuce-1 small
Garlic- 3 cloves minced
Ginger- 1 small inch minced
sweet onion- 1 small
Carrot- 1 chopped in to small pieces
Rosted peanuts- 2 tbspns
Green chillies- 2
Lime juice- 1 tspn
soy sauce- 1tbspn
Dry basil powder- 1/2 tspn
Salt- to taste
Sambal olek sauce and red chilli sauce in oil- As per your taste- You can use any spicy Asian sauce


Method:-

• Add oil in a pan. Add minced garlic and ginger and fry it.
• Add onions, carrot and tofu. Fry for 3 mins. Add green chillies and saute for a while by adding salt and sauces. Remove from heat and top it up with roasted peanuts and sprinkle dry basil powder.
• Cut off the stem part of the Iceburg lettuce so it's easier to separate the leaves.I could not separate as i had used lettuce for some other salad preparation.
• Place your stir fried filling on lettuce and enjoy it with your fav topping sauce.
• Healthy and tasty!!!

Borugula Upma- Puffed rice upma

This is basically karnataka dish. I tasted this in one of my friends house for breakfast. It was really good. They served us with hot mirchi bhajjis. It was really delicious and yummy. It is similar to my Khara bath recipe. Ingredients:- 

 Puffed rice-4 large cups Green chillies-8 Ginger-1 inch Garlic- 4 flakes Corinader leaves- 1/2 bunch Jeera- 1 tspn Onion- 1 Channa dal- 1 tspn Uradh dal- 1 tspn Mustard seeds and Jeera for seasoing Hing- little Salt- as per taste Lemon juice- 1- 2 tspns ,Roasted  Peanuts(optional) Method:-

• First soak and clean the puffed rice in water. Squeeze little and take out from the water immediately and keep it aside.
• Meanwhile make a grounded paste with ginger garlic, coriander leaves and green chillies and keep aside.
• In a large pan, Add oil and add the seasoning stuff along with urad dal, channa dal, hing and curry leaves. Add chopped onions and fry it.Add the above said grounded paste and fry it in oil till the raw smell goes away and oil oozes out.
• Finally add puffed rice that has been taken out from water. Fry for a min and combine till all the masala gets well coated on to it. Add salt and chopped coriander leaves. Add lemon juice and serve it hot by adding grated coconut on top of it.
• Serve hot and relish it
• 

Black Bean & Corn Dip with Tortilla scoops

You must be thinking that I am going crazy about Mexican food. This is my second post after those mexican bread patties. No i am really not a big fan of mexican food. Chipotle is the only restaurant i enjoy mexican. This recipe is very simple and i saw the video from showmethecurry and added some more ingredients which added more taste. Ingredients:- Black Beans – 1 cup( 8oz can) Sweet Corn kernels – 8 oz can, drained Onion – 1/2 medium, finely chopped Bell Pepper – 1/2 , finely chopped Tomato – 1 large, finely chopped Jalapenos – de-seeded and finely chopped to taste Coriander leaves- chopped- 2 tbspn Oregano powder-1/2 tspn Crushed red chilli - 1/2 tspn Salt – to taste Lime Juice – to taste Taco Seasoning – 2 tbsp or to taste( Optional)- I did not have this in handy and dint add it at all. Method:- Mix all the above ingredients in a bowl. marinate it for 30 mins in refrigerator. Spread on tortilla chips and relish it. Its that simple!!!!!!!!!!!

Mexican Bread Patties

Crisp bread slices stuffed with a cheesy corn and capsicum mixture.
Best for kids finger foods And for an evening snack.

Source:- Tarladalal



Ingredients:-

Bread slices-8

For the filling-

Boiled Corn kernels- 1 cup
Capsicum- 1 chopped
Grated cheese-1/4 cup
All purpose flour- 2 tbspn
Milk-1 cup
Butter- 2 tbspn
salt- To taste
Pepper- 1/2 tspn
Bread crumbs- 1 cup
Crushed red chilli flakes- 1 tspn
Oil- for deep frying

Method:-

• Add Butter in a pan
• Add the flour and stir continuously till you get the smell of cooked flour. See to it it will not discolor.
• Add the milk and whisk well to get a smooth, thick sauce.
• Add the corn, capsicum, cheese and salt and mix well.
• Add pepper and red chilli flakes Keep aside. Let it cool. This filling should be thick and not watery.

• Remove the crusts of the bread slices

• Dip each slice in water and squeeze out the water by pressing each slice between the palms of your hands.

• Put a spoonful of the filling on one slice.

• Roll it into a cylindrical shape or like a patty and seal the sides. Roll the patty on bread crumbs. Keep aside.

• Repeat with the remaining bread slices and filling and keep aside by dusting some bread crumbs on it.

• Heat the oil in a kadai and deep fry the bread rolls till golden brown.

• Serve hot with Tomato ketchup or red chilli sauce .

If you are calorie conscious you can make this as a sandwich by placing the filling inside the bread and toast it on both the sides on a pan and call it MEXICAN BREAD SANDWICH!!!


Sending this entry to A.W.E.D Mexican menu

Ragada Pattice

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Sending this to " THANK YOU MOM" event organised by Satya During my childhood days, I had heard of pani puri, bhel puri, masala puri. Ragada pattice is the first chaat I tasted in Shanthi sagar in Bangalore-Rajajinagar during my high school days. From then, mom used to make this special chaat during weekends when i used to visit home. This is one of my fav evening time snack. Ingredients:- For the patties:- Potatoes-5 Green chillies-5 Coriander leaves- 1/2 bunch Salt to taste For the Ragada(Curry):- Dry peas- 1 large cup( Soak it overnight in water) Tomato-2 Garlic- 4 flakes Ginger-1.5 inch Coriander- 1/2 bunch Cloves-2 Cinnamon-1 inch Cardomom-2 Jeera- 1 tspn Red chilli powder- 1/2 tspn Dhaniya powder-1/2 tspn Pepper-1/2 tspn Method:- Pressure cook potatoes and mash them and keep it aside. Grind green chillies and coriander in to paste by adding little salt. Put the paste in to the mashed potato and make small balls out of it . Flatten them as patties and shallow fry them on a pan by adding oil.

• Pressure cook dry peas by adding salt.
• Grind all the masala ingredients along with ginger, garlic and coriander leaves and keep it aside.
• Take a wide pan. Add oil in to the pan. Add Jeera and tomatoes. Fry for some time.
• Add the grounded masala and fry for 2-3 mins until masala gets cooked well in the oil.
• Add the boiled peas and mash some of them in the curry and keep boiling it. Finally add salt.

Now for making the Ragada pattice chaat, we need to use Tamarind chutney(meeta) , yoghurt, Finely chopped onions. Place the fried patties on a plate. Add required amount of ragada(curry) on top of the patties. Top it up with tamarind chutney, curds and finely chopped onions and serve hot

Black Channa & Mango Sundal

Sundal-The best prasadham that you can ever get it in Temple. Dont you all agree????
You can have it as a side dish or a evening snack too. I remember mom making thsi for our evening snack sometimes as it is healthier also compared to fried stuffs.
I made this sundal with a slight twist by adding mango pieces. It gives a tangy taste .


Ingredients:-

Black Channa-1 cup
Mango- 1( Sliced in to thin pieces)
Green chilli paste- 1 tspn
urad dhal- 1 tspn
Mustard seeds- 1/2 tspn
Asafoetida- 1/4 tspn
Coriander leaves
Salt- to taste
Oil- 1 tbspn
Method:-

• Soak Black channa for atleast 6-8 hrs or overnight.
• Boil it in a pressure cooker and keep it aside
• In a separate pan, Add oil.Add mustard seeds. once it splutters. Add urad dhal fry for some more time and asafoetida.Add green chilli paste .
• Add the boiled black channa and cook it for 2-3 mins. Add salt
• Take out from the flame and add thinly sliced mango pieces. Garnish it with coriander leaves and serve it with rice or just have it as a snack!!!!

Nippat Masala

I miss my home town a lot when i think of this snack. There is a place called anandi angadi( Snack shop) which is really famous for these chaats. He used to do ghee bhel, nippat masala, chakli masala, tomoato slice,bhoondhi masala, chips masala... what not... slurp.......... my mouth is watering.
My MIL left to India and befor going she made nippattus and stored it in a container for us to have for evening snacks. I tried out one fine evening to make this Anandhi special( Home town Chaat)Nippattu Masala.

Ingredients:-

Nippattus
Onion chopped finely
Grated carrot
Jeera powder
Red chilli powder
Ghee
Pudina coriander chutney or any green spicy chutney
meeta
salt
puffed rice
Crushed roasted peanuts

Method:-

• Place Nippattus on a hard plate. I have used steel plate here. Apply ghee on it .
• Spread some pudina/coriander chutney and meeta on top of it.
• Sprinkle it with salt and jeera powder and red chilli powder.
• Add chopped onion and grated carrot little.
• Sprinkle with crushed peanuts and puffed rice.

Take a flat hard surface plate and press on this nippat.Remove the plate and transfer it slowly in to a serving plate

Deviled eggs

One fine evening , my hubby was discussing about the potlock lunch at his work place. Some lady had got Deviled eggs and he liked it a lot. He asked me to try out this dish. there started my googling....:-) I made simple classic deviled egg next day and it tasted really good. I have tried out this in my kitty parties. Kids will also enjoy this.


Ingredients:-

Eggs- hard-cooked and cut lengthwise
Mayonnaise- 1/2 tspn
mustard powder- 1/2 tspn
vinegar-1/4 tspn
salt- 1/4 tspn
Pepper powder- 1/2 tspn
Red chilli powder- to garnish

Method:-
Remove the egg yolks after it is cooked finely. Take out in a small bowl and mash it.Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with this mixture and finally sprinkle red chilli powder on top of it.

Cover it up and refrigerate it atleast 4 hrs before serving.

sending this to 'Dish name starts with D' event started by Akila

Chilli Tofu

I often buy tofu from Chinese store and use it as a substitute in place of paneer.
I used to make Tofu butter Masala. you can check the recipe in this blog too.
My friend shubha gave me this recipe. Thanks a lot SHUBHA. tried out for the first time and it was simply awesome, it tasted similar to my Aloo manchurian. Will soon post that link too in my blog.

Ingredients:-

• Firm tofu -1 pack
• Onion-1
• Bell Pepper -1
• SoySauce-2 tsp
• Chilli garlic sauce- 3 tsp
• Red chilli powder- 1/2 tspn
  
• Tomato sauce or ketchup - 1 tbsp
• White or black pepper-1 tspn
• Garlic- 6 flakes- chopped
• Corn Flour-1tbsp
• Ginger Garlic Paste-1tsp
• oil- For frying

Method:-

• Cut tofu in to cubes. keep it aside
• Mix corn flour with ginger garlic paste,salt,pepper and little red chili powder with little water.
• (should be able to coat the tofu with this batter.So do not make it thin)
• Add oil in a deep pan. Fry the coated tofu in oil until the coated color become light red in color.. keep aside all the fried tofu cubes.
• Now add oil in a separate pan.Add chopped garlic, chopped onion and fry until translucent.Add salt while frying
• Add bell pepper and fry.
• Finally add soysauce,chilli sauce,tomato sauce/ketchup....if u want more spice add
• pepper powder.fry all this and once the bell pepper is cooked,add the fried tofu cubes and mix.
• Stir fry for 3-4 minutes more and off the gas.
• add coriander for garnishing...

Amruthapalam

Name itself is so nice right. Amrutha palam. 'Food for GOD'. One of my fav dish my maternal grandmom use to make when we used to visit them during summer hols. It has been my childhood fav. Its a perfect evening snack. I can say perfect rainy day snack or a movie snack.

Ingredients:-

Rice flour-1 cup
Sour curds- 3 cups
Water- 3 cups
Onion- chopped finely-1/2 cup
Green chilli paste- 1 tbspn
Jeera- 1 tspn
mustard seeds- 1/4 tspn
Bengal gram dhal- 1 tspn
Uradh Dhal- 1 tspn
oil- 1 tbspn



Method:-

• Churn sour curds along with water in a vessel. Add rice flour and stir well.
• In a wide deep pan,add oil. Add the seasoning with mustard seeds, jeera, bengal gram dhal, urad dhal .
• Finally add chopped onions. when it has become translucent, add green chilli paste in to it. Add little salt.
• Finally add the rice flour curds mixture in to it.
• Keep stirring until it become thick and gluey texture.
• Add ghee and serve it( optional)
  

You can still make this dish without sour curds. Add lemon in to your curds and it taste yummy and tangy