RAJMA DHOKLAS ( No Fermentation Required)

Here is a healthy and protein rich snack recipe for you.... Rajma dhoklas

This easy to make and tempting recipe is surely going to win your hearts. No fermentation is required. Just soak the dhoklas overnight, grind and prepare them. These can be enjoyed at any time of the day. 

 Ingredients:

Rajma (kidney beans) .... 1 cup ( soak overnight) 

Ginger paste ....................1 tsp

Green chilli paste ............ 1 tsp

Sugar .............................. 1 tsp

Salt .................................. to taste

Eno fruit salt .................. 1 tsp

Lemon juice .................. 1 tbsp

Yogurt .......................... 1/2 cup

Oil ............................... 2 tsps

For tempering:

Mustard seeds .......... 1 tbsp

Crushed sesame seeds .. 1 tbsp

Asafoetida ................ 1/4 tsp

Curry leaves .......... few 

Kashmiri chilli powder - 2 pinches for colour (optional)

Oil ...................... 2 tsps

For garnishing:

Slit green chillies 1 0r 2 (lightly sauteed)

Grated coconut ..... 1 tbsp

Method:

1. Wash and soak the rajma overnight or 8-10 hrs.

2. Grind them to a slightly coarser texture.

3. Add the ginger and chilli paste, 1 tsp oil, sugar, salt and yogurt. Mix them well.

4. Just before steaming, add the eno fruit salt and lemon juice over it. 

5. Mix it quickly. 

6. Grease the dhokla tray with the remaining oil and pour the batter into it.

7. Steam them until done.

8. Let it cool a bit before cutting into pieces.

9. Heat oil in a pan and add the tempering ingredients. 

10. As soon as they crackle toss the dhokla pieces gently. Alternately you can pour the tempering over the steamed dhoklas.

11. Garnish with coriander leaves, slit green chillies and grated coconut.

12. Serve them with mint and coriander chutney.

Check out the video

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This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is R

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( Fusion dhokla with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

You may also like:

Rajma Pulao

Rajma Cutlets

Rajma Rasam

MORINGA CHEESE TOAST

 Cheese toast is a snack loved by everyone. You can enjoy it at any time of the day. This recipe is with a little twist. I have added moringa leaves to the cheese mixture. This way you can make your kids eat some healthy greens too. You may pair it with a bowl of soup and enjoy a hearty brunch.

INGREDIENTS Bread slices ... 2 or as needed Cheese ............ 1/2 cup (grated) Tomato ......... 1 small (remove the seeds and cut the fleshy part into small pieces) Moringa leaves ..... handful Onion ................... 1 small (finely chopped) Green chilies .... 1 or 2 (crushed) Pizza seasoning .... 1 tsp Butter .................. as required

METHOD:

1. In a bowl mix together grated cheese, chopped onion, tomato, green chillies and moringa leaves.

2. Add the pizza seasoning and salt as needed. Mix them well.

3. Butter the bread slices and spread the mixture on them.

4. Toast them in a pre-heated oven until done.

5. Serve them immediately.

Note: You can replace the green chillies with red chilli flakes also or skip adding them if you are making for kids.

Check out the video

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You may also like:

Bread Pizza

Pizza Cups

Tuna Melt

KHUMB KABAB / MUSHROOM KABAB / NON SPICY AND KID FRIENDLY SNACK

 

Here is a delicious recipe of Khumb Kabab or Mushroom Kabab. It is a non spicy recipe and kids are sure going to love it. It is also perfect for those people who avoid lot of spices due to health reasons. This is a great party snack as well and really tastes like a non veg kabab. You can use any variety of mushrooms available. If you wish to add spices you can go ahead and do that.

Ingredients:

Mushrooms .... 200 or 250 gms

Onions ......... 1 cup (finely chopped)

Oats .............. 3/4 cup

Milk ................. 150 ml

Crushed black pepper ..... 1 tsp

Salt ......................... to taste

Mint leaves ............ handful

Coriander leaves .... handful

Green chillies .......... 2

Oil ........................... 4 tbsps

Method:

1. Wash the mushrooms well and pat them dry with a kitchen cloth.

2. Mince them in a chopper. (Do this just before adding them to the pan to avoid discolouration)

3. Dry roast the oats and set them aside.

4. Heat 2 tbsps oil in a pan and saute the onions until translucent.

5. Add minced mushrooms and stir fry until the moisture is dried up.

6. Now tip in the oats and mix them well with the onion mushroom mixture.

7. Add the milk and cook on medium flame stirring it until the oats are cooked.

8. Season with salt and crushed pepper.

9. Add the finely chopped coriander and mint leaves and the green chillies.

10. Saute until golden brown.

11. Remove the mixture and cool it.

12. Make the kababs.

13. Pan fry them with 2 tbsps of oil until done flipping the sides carefully.

14. Serve hot with any chutney of your choice.

Watch the recipe video

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About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was "Kababs" suggested by Sujata Roy. Her Kaju Curry without onion and garlic is worth trying. 

My partner of the month was Priya Iyer who gave me CORIANDER LEAVES and MILK as my 2 secret ingredients and I made these delicious KHUMB KABABS. Check out her recipe of MAKAI KABABS  which she made with the secret ingredients that I chose for her ( KASOORI METHI and  GARAM MASALA )

You may also like:

Veg Nargisi Kabab

Akhrot ke Kabab / Walnut Kababs

Nargisi Kabab ( Non Veg )

ALOO SAMOSA / PUNJABI SAMOSAS DHABA STYLE

 Samosa is one of the most popular snack or street food. These days people tryout so many variations for the filling but nothing can beat the traditional potato samosa. I have added some fried cashew bits and raisins soaked in hot water to the spicy potato stuffing. They taste so good specially when you serve with masala chai as an accompaniment. 

Ingredients:

For the dough:

All purpose flour ..... 2 cups
Shahi jeera or ajwain .... 1/4 tsp
Oil ............... 2 or 3 tbsps 
Salt .... to taste 
Water ... for kneading

For the Stuffing:

Potatoes ...... 3-4 large or as needed
Cashew nuts .... handful 
Raisins ............ 2 tbsps
Cumin powder ... 1/2 tsp
Red chilli powder ...  1/4 tsp
Garam masala powder ... 1/2 tsp
Turmeric powder ..... 1/4 tsp
Salt ... to taste
Amchoor powder ......... 1/4 tsp or more .. as you like 
Green chillies ........ 2 (finely chopped)
Coriander leaves .. handful
Oil ................. for frying.

Method:

1. Mix the ingredients for the dough. Knead them in to a soft and pliable dough and set aside.

2. Boil the potatoes. Peel them and cut into small pieces. Soak the raisins in hot water.  In a pan heat little oil. Saute the potatoes with all the spices, green chillies and salt.  Fry the cashew nut bits in little oil. Add the cashews, soaked raisins, coriander leaves to the potato mixture.

3. Roll out a portion of the dough and cut into halves.. With a finger apply water on the edges and fold them into a cone shape.

4.  Fill a little stuffing and seal the edges pressing them firmly with your fingers. Make all the samosas in this way.

5. Heat oil and fry the samosas on medium flame until crisp and golden.

6. Serve with any chutney or sauce of your choice.

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You may also like:

Keema Samosas

Bori /  Bohri Samosas

Plaited Samosas 

POTATO AND PASTA CUTLETS

Cutlet is a simple snack, quick and easy to prepare and makes a great tea time or evening snack. It can be made with many variations depending on the ingredients you have at home.
Last night we had pasta with red sauce for dinner and I had a bowlful of left overs. Combining them with boiled and mashed potato along with some spices and bread crumbs for binding I made these delicious and crispy cutlets. They turned out really delicious.

Ingredients:
Left over pasta ...... about 1 cup
Potatoes ................ 2 large
Bread crumbs ......  2 tbsps
Cumin seeds or shahi jeera ........ 1/2 tsp
Green chillies ...... 1 (finely chopped)
Coriander leaves .. handful
Salt ..................... to taste
Garam masala powder .. 1/2 tsp
Red chilli powder ...... 1/4 tsp
Oil .................. for frying

Method:

1. Boil the potatoes and peel them.

2. Mash the potatoes and set aside.

3. In a mixing bowl take all the ingredients except oil.

4. Mash them using a masher.

5. Make cutlets of the desired shape and set aside.

6. Heat oil in a pan and fry them until crisp and golden brown.

7. Serve hot with any sauce or chutney of your choice.







 

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This recipe is part of the "A-Z Recipe Challenge" in a facebook group wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is P and I am presenting these crispy Potato and Pasta Cutlets 

Check out some more Cutlet Recipes:

Sweet Potato Cutlets / Navratri Special Farali Cutlets

Maggi Noodles Veg Cutlets

Walnut Cutlets

Crispy Corn Cutlets Stuffed with Paneer and dry fruits

BAFAURI / DAL BAFAURI / STEAMED BAFAURI

Bafauri is a very healthy snack from the North Indian states of Bihar, Chhattisgarh and Madhya Pradesh. There might be a slight variation from state to state. Basically it is made with chana dal which is soaked and ground coarsely. Finely chopped onion, coriander leaves and some spices are added for flavouring. Dumplings are made with this mixture and steamed to perfection. This is an oil free snack and the taste is also incredible. You can relish it with mint chutney or any  other chutney you prefer.You have to try it out once and I am sure you will agree with me.

Now this recipe is is part of our monthly challenge in a facebook group where we are paired every month with a different partner. Both select the secret ingredients for each other.This month the theme is "Steamed Food " which was suggested by Anu Kollon who blogs at Ente Thattukada. She made a traditional Kerala dish Vattayappam 

I am paired with Pavani Gunikuntla. Do visit her blog Pavani's Kitchen for the authentic Andhra recipes. For this event I gave her Sugar and Green chillies and her recipe was Khaman Dhokla which is a popular Gujarati snack loved by one and all.

I was given Carom Seeds (Ajwain) and Asafoetida (Hing) by Pavani  and using these two ingredients I chose to make this healthy Bafauri, which I am sure you are going to fall in love with when you make it. 

Now let's proceed with the recipe.

Ingredients:
Chana dal ............. 1 cup
Green chilli paste .. 1 tsp
Garlic paste........... 1 tsp
Onion .................. 1 (finely chopped)
Coriander leaves... 1/2 cup
Ajwain / carom seeds .. 1/3 tsp
Asafoetida .................. 1 or 2 pinches
Baking soda ............... 2 pinches
Turmeric powder ....... 1/2 tsp
Salt .......................... to taste
Oil ............................ for brushing the steamer plate.

Method:

Soak the chana dal for few hours.

Drain the water and grind it coarsely without adding water.

Add all the mentioned ingredients.

Mix them well.

Shape them in any form you desire. Line them on a greased steamer plate. You can also use the idli cooker any pan like I have done here.

Cover the lid and steam for 20 minutes turning the side once carefully. The time may vary a bit depending on the size of the dumplings

Touch them with a finger to see if they are firm.

Serve with any chutney of your choice.

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Some more steamed snack options:

Undi / Oondi / Pundi Gatti 

Tingmos / Ting Momos / Tibetian Steamed Buns

Patra / Gujarati Snack

Patrani Machi / Fish Steamed in Banana Leaf