Breakfast · Deep Fried Recipes · Kids Recipe · No Onion No Garlic · Snacks

Paneer Masala Puri | Recipe No. 100

I am very happy to post this recipe as it is my 100th recipe.

Paneer Masala Puri is very tasty and delicious puri recipe stuffed with paneer (cottage cheese) masala which consist of grated paneer and spices. It can be a perfect healthy breakfast recipe.

For all recipes visit RECIPE INDEX

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Servings – Will serve 4 people

Ingredients –

  1. Paneer (Cottage Cheese) – 250 Gms.
  2. Roasted Cumin Powder – ½ Tbsp.
  3. Finely Chopped Green Chillies – 2 Nos.
  4. Garam Masala – ½ Tbsp.
  5. Red Chilli Powder – 1 Tbsp.
  6. Salt to Taste
  7. Wheat Flour – 3 Cups
  8. Ajwain (Carom Seeds) – 1 Tsp.
  9. Water – ¾ Cup or as required to knead a tight dough
  10. Oil – 2 Tbsp. + For Deep Frying

Instructions –

  • For puri dough just combine wheat flour, salt and carom seeds.
  • With the help of water knead tight dough and keep it aside to rest for 15 minutes.

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  • Take grated paneer in a mixing bowl and add in roasted cumin powder, chopped green chillies, garam masala, red chilli powder and salt and mix.

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  • Divide puri dough into small balls.
  • Take one ball at a time and roll it with the help of rolling pin.
  • Place paneer mixture at center of the puri and cover it with the sides and roll it again.

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  • Prepare all puris like this and deep fry them until they become crispy.

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  • Serve Paneer Masala Puri with tomato ketchup and green chutney.

Please try this recipe and share your feedback with me in the comments section. I will see you next time with new recipe. Till then

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

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Breakfast · Dhoklas · Kids Recipe · No Onion No Garlic · Snacks · Tiffin Recipe

Palak Dhokla | Healthy Spinach Dhokla | Recipe No. 95

Dhoklas are in itself very healthy recipe which you can have in your breakfast or as a snack. It is an all-time favorite Gujarati Snack item. There are many varieties of dhokla which can be prepared like Sandwich Dhokla, Khatta Dhokla, Tricolor Dhokla etc. New variety of dhokla recipe which I am sharing today is Palak Dhokla. I am making dhokla recipe healthier by adding one more healthy ingredient i.e. Spinach Leaves (Palak). As we all know spinach is full of Vitamins and Minerals so we must include it in our diet. We can have spinach in any form like soup, curry, raitas etc.

For all recipes visit – RECIPE INDEX

Step – by – Step Video of Palak Dhokla (Please Subscribe my Channel)

Serving – Will Serve 4-5 People

Ingredients –

  1. Rice – 1 ½ Cups
  2. Chana Dal (Split Bengal Gram) – ½ Cup
  3. Urad Dal (Black Gram, Split and Skinless) – ¼ Cup
  4. Yogurt (Curd) – 1 Cup
  5. Water – ½ Cup
  6. Spinach Leaves – 10 -12 Nos.
  7. Green Chillies – 2 Nos.
  8. Salt to Taste
  9. Red Chilli Powder – 2 Tsp.
  10. Asafoetida – Pinch
  11. Fruit Salt (Baking Soda) – ½ Tsp.
  12. Oil – 1 Tbsp. + 4 Tbsp. for Tadka
  13. Mustard Seeds – 1 Tbsp.
  14. Curry Leaves – 10-12 Nos.

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Instructions –

  1. Wash rice, chana dal and urad dal with clean water and soak them overnight.
  2. Transfer soaked ingredients in a grinder and add in curd and water and grind them (Batter should be of flowing consistency).
  3. Transfer batter in a bowl and keep it at a warm place for fermentation for atleast 5-6 hours.
  4. Boil water in a pan for blanching of spinach leaves.
  5. Add spinach leaves in a boiled water and leave it for 10 minutes.
  6. After 10 minutes transfer leaves in an ice water for 5 minutes.
  7. Take a grinder and add in blanched spinach leaves.
  8. Add in roughly chopped green chillies and grind them to make a fine puree.
  9. Add puree in a fermented batter and mix.
  10. Add in red chilli powder, salt and asafoetida and mix.
  11. Add in oil and mix.
  12. At the time of pouring the batter in a greased plate, just add soda and mix.
  13. Fill heavy bottomed vessel with 2 glass of water and keep stand in it and place greased plate on it.
  14. Pour the batter in a greased plate and cover it and start steaming it for atleast 20 minutes.
  15. After 20 minutes. just check dhokla by inserting knife. And if knife comes out clean that mean dhokla is ready and if not then steam it for few more minutes.
  16. Allow dhokla to cool down completely and then cut it into pieces.
  17. For tadka, heat oil in a pan and add in mustard seeds.
  18. When seeds crackle add in broken curry leaves.
  19. Drizzle tadka on a dhokla and serve.

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Notes –

  1. If you want you can add ginger garlic paste also in the batter. It will give nice taste to the dish.
  2. Always wash leafy vegetables with clean water for 2-3 times before using them in any recipe.
  3. Use sour curd for making the batter.
  4. Adjust quantity of green chilli according to your taste.

Please try this recipe and share your feedback with me.

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

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Indian · No Onion No Garlic · Snacks · Street Food

Kanji Vada | Holi Special | Recipe No. 87

Kanji Vada is a popular recipe from Rajasthan (India). Kanji Vada consist of Vada made from moong dal (split green gram) which is immersed in tangy mustard water (known as Kanji). Kanji is very helpful in digestion. It is often prepared on Festival of Colors i.e. Holi.

Kanji is prepared in advance so that its flavor gets incorporated in water. Just before serving dip prepared vadas into it or you can serve kanji with boondi also sprinkled on top.

Other Holi Special Snacks and Sweets

  1. Besan ke Ladoo
  2. Instant Coconut Ladoo
  3. Chocolate Barfi
  4. Kalakand
  5. Maide ke Masala Kaju
  6. Maide ke Biscuits

Step – by – Step Video of Kanji Vada (Please Subscribe and Support)

Ingredients –

For Vada –

  1. Green Gram, Split (Moong Dal) – 1 Cup
  2. Salt to Taste
  3. Turmeric Powder – ½ Tsp.
  4. Green Chilli – 1
  5. Cumin Powder – 1 Tsp.
  6. Asafoetida – Pinch
  7. Oil for Deep Frying

For Kanji –

  1. Black Mustard Powder – 4 Tbsp.
  2. Asafoetida – ½ Tsp.
  3. Red Chilli Powder – 1 Tbsp.
  4. Salt to Taste
  5. Water – 8-10 Cups

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Instructions –

For Kanji –

  1. Mix mustard powder, asafoetida, red chilli powder and salt in a small bowl.
  2. Take water in an air tight container and add all spices in it and mix.
  3. Now keep the container at warm place for 3 days.

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For Vade –

  1. Soak split green gram for 3 hours.
  2. Grind soaked gram with one green chilli. Just add 2 tbsp. of water.
  3. Transfer grounded mixture to a bowl and add in salt, turmeric powder, cumin powder and asafoetida and mix them.
  4. Heat oil in a pan for frying.
  5. Drop small balls of the mixture into oil and deep fry them in small batches.
  6. Fry them till they are crisp from all sides. Vade is ready
  7. Now drop these vade in hot water so that they get soft.

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Final Presentation

  1. After 3 days open kanji container and empty it in a bowl and give it a quick stir.
  2. Pour kanji in individual glasses and drop in it soaked vade.
  3. Kanji Vade is ready to be served.

Please try this recipe and share your feedback with me

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

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Breakfast · Kids Recipe · Snacks · Starter

Hara Bhara Kebab | Veg Kebab | Kebab Recipe | Recipe No. 70

There are many types of kebab both vegetarian and non vegetarian. Rajma kebab, soya kebab, dahi ke kebab, hara bhara kebab are some of the vegetarian option.

My blogs already have a recipe of Rajma Kebab and Dahi ke Kebabs. Today I am sharing with you all recipe of Hara Bhara Kebab.

Hara bhara kebab is very easy recipe to make and delicious in taste. It is healthy also as it involves goodness of spinach and peas. These kebab are crispy from outside and soft from inside. It is very popular kebab in North India as you will find them in every North Indian Restaurant as a Starter. Instead of deep-frying, shallow fry or pan fry them. The kebab tastes better when they are made little spicy.

Step – by – Step Video of Hara Bhara Kebab (Please Subscribe and Support)

Serving – 15 Kebabs

Ingredients –

  1. Blanched Spinach – 1 Cup
  2. Boiled and Mashed Potatoes – 3 Cups
  3. Green Peas – 1 Cup
  4. Roughly Chopped Green Chilly – 2 – 3 Nos.
  5. Turmeric Powder – 1 Tsp.
  6. Garam Masala Powder – 2 Tbsp.
  7. Amchur Powder (Dry Mango Powder) – 2 Tsp.
  8. Roasted Gram Flour – ¼ Cup
  9. Breadcrumbs – ¼ Cup
  10. Salt – According to Taste
  11. Oil – 3Tsp. + For Pan Frying
  12. Chaat Masala
  13. Tomato Ketchup and Mint and Coriander Chutney

15

Instructions –

  1. Blanch spinach – boil spinach in hot water for 2-3 mins. Drain water immediately and transfer spinach into cold water. Drain cold water.
  2. Soak peas in hot water until it gets soft.
  3. Heat 3 tsp. of oil in a pan and keep the flame at medium. Add peas, spinach, salt and turmeric.
  4. Stir and cook until almost moisture is evaporated and it turns dry.
  5. Allow green vegetables to cool down completely and grind them with green chilly. Green mixture is ready.
  6. Take boiled and mashed potatoes in a mixing bowl and add in green mixture, garam masala, amchur powder, roasted gram flour, breadcrumbs, and salt.
  7. Mix all ingredients properly.
  8. Prepare kebabs and pan fry it.
  9. Sprinkle Chaat Masala on Kebabs
  10. Serve it with tomato ketchup and mint and coriander chutney.

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बनाने का तरीका
१. पालक को गरम पानी में २-३ मिनट तक उबाले और फिर उसे ठंडे पानी में दाल दे और निकाल दे।
२. मटर को गरम पानी में भिगोए तब तक वो नरम नहीं हो जातें।
३. एक कड़ाई में 3 चम्मच तेल गरम करें और आंच मध्यम पर रखे। उसमे मटर, पालक, नमक और हल्दी डालें।
४. उन्हें तब तक पकाएं जब तक सारा पानी सुख नहीं जाता।
५. अब सब्जियों को ठंडा होने दे और फिर हरी मिर्ची के साथ पीस ले। हमारा हरा मिक्सचर तैयार हैं।
६. अब एक कटोरे में उबलें और मसाले हुए आलू ले और उसमे हरा मिक्सचर, गरम मसाला, अमचूर पाउडर, भुना हुआ बेसन, ब्रेडक्रम्ब्स और नमक डालें।
७ साड़ी सामग्रियों को अच्छे से मिलाएं।
८ कबाब बनाएं और उसे काम तेल में तल लें।
९ कबाब पर चाट मसाला बुरकें और सॉस और हरी चटनी के साथ परोसे।

Notes –

  1. Instead of potatoes, raw banana can also be used. There will be no change in taste.
  2. Either frozen or fresh peas can be used but boil them so that they will become soft.
  3. Spices can be adjusted according to your taste. But make it little spicy, it will taste good.
  4. If the mixture is wet or sticky, add more breadcrumbs and mix again.
  5. I have pan fried the kebabs. You can shallow fry them also.
  6. Shape and size of kebabs depends on one’s own choice.

Please try this recipe and share your feedback with me.

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

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