Soya patties

This deliciously prepared snack is very appealing to the taste buds. You can eat just like that or can use it in a burger. we all know Soya is healthy and protein rich too. But my family is not a big fan of it. so I always have to disguise it in something or the other. These patties you can totally bake it in your oven too. Bake these at 400 degree F for 20-25 mins. don't forget to flip these in between for even cooking.

Ingredients:

soya granules treated- 1 1/2 cup
Potato grated- 1/2 cup
Carrot grated- 1/4 cup
Onions chopped - 1/4 cup
Green chilli chopped - 2
Coriander leaves - 2 tbsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Pepper powder- 1/2 tsp
Garam masala - 1/2 tsp
Rice Flour - 2 tbsp
Salt to taste
Oil to shallow fry

Method:

• Follow the package instruction to rehydrate the soya granules. Well the instruction goes like this.
• Add soya granules to the boiling salted water. Keep it for 10 mins.
• Drain the Soya granules and squeeze out excess water. then proceed with the recipe.
• In a mixing bowl, add all the ingredients one after another. Mash it very well with your hand.
• You will probably not need any water because the moisture from the veggies and the treated soya will bind it well.
• Heat oil in a flat bottom pan, make 6-8 patties from the above made mixture depending upon the size you want.
• Now shallow fry both the sides till brown. (Note : I didn't use boiled potatoes here as it will absorb more oil while frying than the grated fresh potatoes.)
• Serve these patties hot like that or put it in between the buns to make burger.

Makes 6-8 patties.

RICE SAGO BALLS

This is another great recipe for your left over rice. Try it. You'll love it.

INGREDIENTS:
Cooked rice - 1 cup
Sago - 1/2 cup
Coconut grated - 1/2 cup ( you can use fresh or dried)
Asafoetida a pinch
Sesame seeds - 1 tbsp
Green chilli powder - 1 tsp
Onion chopped - 2 tbsp
Coriander leaves finely chopped - 1 tbsp
Salt to taste
Oil to fry
METHOD:

• Soak sago in  enough water not too much (May be little more than 1/2 cup )for 3-4 hours.
• In a mixing bowl add all the ingredients one after another. And mix well.
• Make small balls of the mixture. Heat oil and deep fry all the balls till golden brown on medium heat.
• Serve hot with your favorite chutney.

Makes 15- 17 balls.

SPICY KHAJA

This savory version of khaja can be paired well with evening tea. Can be stored for couple of weeks in a air tight container.

INGREDIENTS:
For the dough:
All purpose flour -11/2 cup
Gram flour - 1/2 cup
Chilli powder - 1tsp
Ajwain seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander leaves finely chopped - 1 tbsp
Green chilli finely chopped - 3
Salt to tastes
Oil - 1 tbsp

Corn flour - 2 tbsp
Oil - 2 tbsp
Oil for frying

METHOD:

• Sift, plain flour, gram flour and salt.
• Add chilli powder, ajwain, cumin,coriander leaves and 1tbsp oil.
• Mix them well and make a soft dough using water. Cover it and let it sit for 15-20 mins.
• In a small bowl mix corn flour and oil to make a paste. ( this mixture is for sealing)
• Now roll out circle of the dough and coat circle with the corn flour mixture. Then start rolling from one side to the other making a roll.
• Slice the roll in 1/2 inch pieces. Take each piece, place it flat and roll them into oval shapes.
• Then deep fry on medium-high flame.
• Khaja is ready to serve.

Makes 8-10 servings.

WRAPPED SHRIMP

This starter with Asian twist is a great way to introduce international flavor to your table.

INGREDIENTS:
Jumbo shrimp peeled deveined, tail on - 8
Red curry paste - 1-2 tsp
Fish sauce - 1 tbsp
Wonton wrappers - 8
Egg noodles, soaked in boiled water
Salt to taste
Oil to fry
METHOD:

• Mix red curry paste, fish sauce and salt in a small bowl.
• Add shrimps and mix well to coat, cover and leave it to marinate for 5-10 mins.
• Place one wonton wrapper on work surface like a diamond, fold the top corner so that the point is in the centre.
• Now place a shrimp on the wrapper, fold the bottom corner over the end of the shrimp. Fold the remaining sides of the wrapper over to make a tight roll.
• Tie a noodle around the roll. Repeat this step with the other wrappers.
• Deep fry the shrimps till golden brown. Serve hot.

Makes 8 shrimps.

DESI QUESADILLA

QUESADILLA is mexican dish, which is flour tortilla filled with yummy cheese, vegetables, chicken and other ingredients. possibilities are endless.

INGREDIENTS:
2 tablespoons oil
1 red onion, finely chopped
1 tablespoon grated fresh garlic
1 tablespoon grated fresh ginger
1 tablespoon garam masala
1 teaspoon Red chilli powder
1/2 teaspoon turmeric
Pinch salt
2 tablespoons tomato paste
1 pound chicken breast, boneless and skinless, cut into very small pieces
6 whole wheat tortillas
3/4 cup grated mixed cheese
METHOD:

• Heat the oil in a pan and add the onion, garlic and ginger. Saute until the onion is soft and golden, about 4 minutes.
• Add the garam masala, red chilli powder, turmeric, and salt and sauté for 15 seconds and then add the tomato paste, stirring well.
• Add the chicken pieces and stir well to coat them the spices and cook until the chicken is cooked through, about 8 minutes.
• Now heat tawa or griddle on medium. Place a tortilla and then cover the surface with some filling.
• Sprinkle on a third of the cheese and then place another tortilla on top and press it down gently with another heavy pan on it,until the cheese is melted and the tortilla is slightly golden.
• Cut the quesadilla into wedges and serve.

Makes 3 quesadillas.

VERMICELLI UPMA

   This is a variation of traditional upma, made from vermicelli. This is quick and easy breakfast, not mention healthy too. Just try it today. You can use your choice of veggies in here.

INGREDIENTS:
Vermicelli - 1 cup
Oil - 2 tbsp
Beans cut into pieces - 1/4 cup
Carrots diced - 1/4 cup
 Peas and corns - 1/4 cup
Mustard seeds - 1/4 tsp
Chana dal - 1/2 tsp
Ginger chopped - 1 tsp
Green chilli chopped - 1 tsp (optional)
Lemon juice - 1 tsp
 Water - 1 cup
Salt to taste

METHOD:

• Heat 1 tsp oil in a pan and fry vermicelli on low heat until light golden color. Then keep aside.
• In the same pan, heat the remaining oil ;add mustard seeds and chana dal fry till light brown then add ginger and green chilli.
• To this add the vegetables and cook until they are done.
• When the veggies are done, add the fried vermicelli, water and salt. Cover it and cook on low heat until vermicelli absorbs all the water.
• Add lemon juice; mix it and serve hot.

Makes 2-3 servings.

EGGLESS BROWNIE

        When I think of brownie, the things that come into my mind is fudgy, Moist, dense chocolate heaven. And The best thing will be, if you can make it without egg. So give it a try. It tastes as good as brownie with egg.

INGREDIENTS:
All purpose flour - 1/2 cup
Cocoa powder - 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Unsalted butter - 1 stick (always work with room temperature butter for baking)
Condensed milk - 1 can
Vanilla extract - 1/2 tsp
Thick sour yogurt -2 tbsp
Pinch of salt
METHOD:

• In a mixing bowl, sieve the dry ingredients, flour,cocoa powder,baking powder, baking soda, salt.
• Mix it and keep it aside. Preheat your oven to 350F.
• In another mixing bowl, take all the wet ingredients, mix well with a hand mixer.
• To this add the dry mixture little at a time till all the mixture is incorporated well.
• Grease the baking Dish. I used 9x13 inch, as I like my brownie to be thin not thick. You can certainly use  9x9 inch for thick brownie.
• Use butter paper or parchment paper  to the bottom of  the dish to prevent sticking further.
• Now transfer the batter to the baking dish and bake it for 25-30 mins. Check if the tooth pick comes out clean.
• When the brownie is done let it cool down completely before cutting.
• Serve it with your favorite ice cream.

Makes 16 brownies.

VEGGIE SANDWICH

           This sandwich can be made with all kinds of bread but here I have used multigrain. We usually have this as breakfast.

 INGREDIENTS:
Bread slices -10
For the filling:
Carrot cut into Julienne  - 1 big
Green bell pepper cut into Julienne  - 1
Cabbage shredded -1 cup
Beans cut into Julienne - 5-6
Butter - 1 tsp
All purpose flour - 2 tsp
Milk - 1/4 cup
Salt and pepper to taste
Dhania chutney - 1/4 cup 
http://pinchofsalt83.blogspot.com/2013/08/dhania-chutney.html

METHOD:

• For the filling:
• Heat butter in a pan, add all the veggies, salt and pepper. Let it cook for 2 mins.
• Add the flour and stir it for 1min. Add milk continue cooking for 1 more min. Then keep it aside.
• Spread dhania chutney on one side of each bread slice.
• Place a portion of filling on chutney side and cover it with another slice. Repeat this with the rest of the bread slices.
• Now make these sandwiches in the sandwich maker and serve hot.

Makes 5 serving.

CRUNCHY PANEER PAKODI

       you will find this dish in almost all indian restaurants. This can be served as an appetizer to a meal or as as afternoon snack.

INGREDIENTS:
Cottage cheese (paneer)- 250gms cut into 2"X 2" thick block
Oil for frying
Ginger grated - 1 tsp
Green chili chopped - 1
Coriander leaves chopped - 2 tsp
Chaat masala - 1 tsp
Red chilli powder - 1 tsp
Lemon juice - 1 tsp
Gram flour - 3/4 cup
Baking powder - 1/4 tsp
Bread crumbs - 1/2cup
Salt to taste

METHOD:

• Take paneer pieces and sprinkle salt, red chilli powder and lemon juice and keep it aside.
• For batter, In a mixing bowl, take gram flour,ginger, green chilli, coriander leaves,chaat masala,baking powder, salt to taste.
• Adding water little by little make a semi-thick batter.
• Heat oil for frying. Now take paneer, coat with the batter on all sides in one hand then coat bread crumbs using your other hand. That way the process will not be messy.
• you can make fresh bread crumbs at home within mins. Just take couple of 2 day old bread slices and process it in food processor till it becomes curmbly texture. Bread crumbs is ready to use.
• Repeat this process for the remaining Paneer pieces. And start frying On medium high heat till golden brown.
• Drain the excess oil then serve hot with chutney of your choice.

Makes 3-5 servings.

OATS UTTAPAM

           Oats mixed with dosa batter makes this yummy yet heathy uttapam. You can use your left over dosa batter. Now a days you can even get readymade dosa batter in your grocery store. That is a great time saving option.

INGREDIENTS:
Roasted and powdered rolled oats -1 cup
Dosa batter - 2 cups
Oil - 2 tbsp
Onions finely chopped - 1 medium sized
Tomatoes chopped - 2 small sized
Coriander leaves finely chopped - 2 tbsp
Green chilli chopped - 1 tsp (optional)
Salt to taste

METHOD:

• In a mixing bowl take dosa batter, add powdered oats and mix well. you might need water because it can get little thick.
• Now adjust the salt in the batter. Then set aside for 10 mins.
• In another bowl mix in the rest of the ingredients other than oil.
• Get you dosa tawa nice and hot. Grease this tawa with very little oil if needed.
• Then pour in one ladleful batter and spread it evenly to make it as thin as possible. Remember its not going to be thin like dosa.
• Take 1 tbsp of your tomato mixture and put on top of the uttapam. Put oil around the uttapam if needed.
• Let it cook for 30 sec to 60 sec till the base is cooked then flip it once carefully and cook this side for another min.
• Repeat this process to make more uttapam. And serve it with chutney of your choice.

Makes 6-8 uttapams.

NANKHATAI

 Its eggless indian cookies. light and crispy, best enjoyed with a cup of tea.

INGREDIENTS:
1 cup shortening/butter
1 cup powdered sugar
2 cups all purpose flour
pinch of nutmeg powder
1/4 tsp cardamom powder
5-6 tbsp of pista powder (optional)

METHOD:

• Mix the shortening and powdered sugar.
• Gently add the flour, cardamom, nutmeg, and pista powder.
• Make into small balls. sprinkle some pistachio on top.
• Keep on a baking sheet 2" apart and bake at 300 degrees for about 20-30 minutes or till done.

makes 20-24 .

OATS CHILLA

        This healthy chilla can be your best thing to start your day as its rich in protein and fibre. Oats must be consumed daily as its has cholesterol lowering agent. So I always try to incorporate it in my daily meals.

INGREDIENTS:
Oats flour - 1 cup
Mixed dal ( Chana dal, masoor dal, mung dal) - 3/4 cup
Onions chopped - 1 medium sized
Green chilli chopped - 1tsp
Coriander leaves - 1 tbsp
Red chilli powder - 1tsp
Garam masala - 1/2 tsp
Amchur powder - 1/2 tsp
Salt to taste
METHOD:

• Soak deals in Water for minimum of 2 hours. Then make a paste in a blender with water and keep it aside.
• For oats flour, dry roast the rolled quick oats on low heat for 2 mins then grind it to powder . You can store it in air tight jar for months.
• Now in a mixing bowl, mix the dal paste, oats powder and all the remaining ingredients to make a spreadable batter by adding water as needed.
• Heat non stick tawa, then take a ladleful of batter and spread it slowly to make a 4 inch circle. Just remember you can never make it thin like dosa. So don't try to otherwise it'll be a big mess :-).
• You can drizzle a little oil around  if needed. Then flip it to cook the other side.
• Now repeat this process to Mae more chillas.
• Relish this healthy chilla with your favorite chutney or tomato ketchup.

Makes 10 chillas.

KARANJI

     Karanji also known as gujiya, is a famous Diwali dish all over the country particularly in north India. But if you haven't had or haven't made it then why wait till Diwali. Give it a try. And the best part about it is you can store for weeks in a air tight jar.

 INGREDIENTS:
For Filling:
1 cup coconut flakes (you can use fresh coconut too)
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamom powder
1 tbsp. crushed almond
1/4 cup sugar granulated
10 to 15 raisins
For Cover:
1 cup plain flour (maida)

1 tbsp. ghee
Pinch of salt
water to knead
Oil for deep fry

METHOD:
For Cover:

• Mix flour, salt and ghee well. This part is very important you have to do this by rubbing the flour in between your palms, the heat from your hand will help ghee to mix well with flour. 
• Add enough water to make soft pliable dough. cover it with wet towel and keep aside.  

For Filling :

• Roast coconut flakes lightly for 3 mins on low heat. Mix all other ingredients. 
• As the sugar will melt it makes it sticky but continue stirring until you get nice aroma of coconut and it looks golden bown in color. then let it cool it completely.
• The filling will become hard after cooling down that's absolutely fine, you can break it down with a spoon.    
• Heat ghee for deep frying.
• Make small (4 ") rounds, not too thin not too thick.
• Place 2 tsp. filling in one half of round. Rub little water on one half of the round with your finger. Fold over the other half, sealing in the mixture.
• Seal edges by twisting or pressing together. Make all in t he same way.
• Deep fry in hot ghee on low till light brown on both sides. you can't rush this step as you have to fry them on low heat or else the cover will not be cooked through. Its little time consuming but it's absolutely worth it. 
• Drain and cool completely before storing. 

Note: You may use a karanji mould for filling them which is readily available in market.
Makes 20 - 25 karanji

ZUCCHINI FRITTERS

          Zucchini is a summer squash, can be used in various savory dishes. It cooks in no time. Recently I have been experimenting with this vegetable. This is one of the dish and its a great way to make your kids eat vegetable.

INGREDIENTS:
Zucchini - 3 
Onion chopped - 1/2 cup
Garlic minced - 2 cloves
Coriander leaves chopped - 1 tbsp
Chilli flakes - 1 tsp
Garam masala - 1/2 tsp
Chaat masala - 1/2 tsp
Egg - 1
Flour - 1/4 cup
Cheese - 1/4 cup (optional)
Oil for shallow frying
Salt to taste


METHOD:

• Grate zucchini, then toss with salt, let it sit for 15 mins then drain out the excess liquid by squeezing out. 
• Then add all the rest of the ingredients except oil.
• Heat oil in a shallow pan and and pan fry spoonfuls of the mixture, flattening with a spatula.
• 3 mins per side and then drain out on paper towel.
• Serve it hot with any type of chutney.

Makes 4 servings.

Potato balls

               Its a great potato dish and you can make this with your leftover mashed potato also. you can even add some grated veggies too. The possibilities are endless. so give it a try.

INGREDIENTS:
Potato (boiled and then grated) - 1 cup
Mozzarella cheese( grated) - 1/4 cup ( you can use any kind of cheese you want)
Corn ( thawed) - 1/4 cup
Corn flour - 1/2 tbsp
All purpose flour - 1 tbsp
Ginger chopped - 1/2 tsp
Chilli flakes - 1 tsp
Garam masala - 1/2 tsp
Lemon juice - 1/2 tsp
Coriander leaves chopped- 1 tbsp
Cooking soda - 1 pinch
Salt to taste
Oil to deep fry

METHOD:

• I recommend to use grated boiled potatoes here to give it a uniform texture.
• In a mixing bowl mix all the ingredients other than oil. Sprinkle little bit of water and then mix well. water is needed to bind everything together.
• Grease your hand with oil and then make small balls out of it.
• Fry them in medium heat till golden brown.
• It will be crispy outside and soft inside.
• You can certainly coat them with bread crumb and fry them for extra crispiness.

Makes 3 - 4 servings.

PULIYOGARE POHA

        Poha is a maharashtrian preparation. A very healthy way to start your day. This recipe here is with puliyogare usually used to make tamarind rice. I learned this dish from a very good friend of mine around 7 years ago and soon it became one the favorite breakfast.

INGREDIENTS:

Poha (thick) - 2 cups

Oil - 1 tbsp

Mustard seed - 1/2 tsp

Curry leaves - 4

Green chilli slit in half - 2

Chana dal - 1 tbsp

Onion sliced - 1 medium sized 

Peanuts roasted - 6 - 8

Puliyogare mix - 2 tbsp you can adjust according to your taste.

Salt to taste

METHOD:

• Wash poha and then soak it with 1/2 cup of water for 15 mins.
• In the meantime heat oil in a pan, add mustard seeds, dal and chilli when mustard crackles add the curry leaves.
• Add onion and fry it for 2 mins till it translucents, add puliyogare mix on a low heat, saute for 1 min then combine poha into it.
• Since puliyogare mix has already salt in it so adjust salt accordingly.
• Finish it with peanut and serve hot.

Makes 4 - 5 servings.

CHICKEN LOLLIPOP

        Chicken lollipops are nothing but chicken on a bone which resembles our childhood favorite lollipop. These are made from chicken wings. Each chicken wing will give you 2 lollipops. so you do the math. 

INGREDIENTS:
Chicken wings - 4
Eggs - 1
Ginger garlic paste - 1 tsp
Chilli flakes - 1/4 tsp
Salt to taste 
Pepper - 1/4 tsp
Ajinomoto - 1/4 tsp
Garam masala - 1/4 tsp
chilli sauce - 1/4 tsp
soya sauce - 1/4 tsp
food color orange - a pinch
Corn flour - 1 tbsp
Flour - 2-3 tbsp
Oil to deep fry

METHOD:

• Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
• Mix all ingredients thoroughly, except lollipops and prepare a thick batter. you can adjust the heat according to your taste. Don't add any water, eggs are enough to make thick batter.
• Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
• Serve hot with hot chilli sauce.

Makes 3 servings.

PAV BHAJI

            This is a very popular street food of Mumbai., liked by everyone. You can't go wrong with this one. It's a nice blend of vegetable and spices.

INGREDIENTS:
Potatoes boiled and mashed - 2 large
Tomatoes chopped - 2 large
Onions chopped - 2 medium
Green bell pepper roughly chopped - 1 medium
Cauliflower chopped - 3 cups
Peas - 1/4 cup
Ginger garlic paste - 1 tbsp
Oil - 2-3 tbsp
Green chilli chopped - 3
Everest pav bhaji masala - 2 tbsp
Lemon - 2 cut in wedges
Salt to taste
Coriander leaves chopped- 2tbsp
Butter - 3 tbsp
Pav - 8

METHOD:

• Boil cauliflower green, bell pepper and peas till tender in a pressure cooker and set aside.
• Heat oil in a deep pot and sauté onions till light brown and add green chilli and ginger garlic paste.
• Sauté it for 3 mins, now add tomatoes and cook on a low heat for 3 more mins or till the oil separates.
• Then add the boiled vegetable and  mashed potatoes with 2 cups of water.
• Simmer it for 4 mins. Then add pav bhaji masala and mash it further with potato masher or back of the spoon . Be aware that the mixture can spurt up as it boils so keep a lid on it.
• Add salt , simmer it for another 7 mins. You can adjust the masala and salt at this piont by adding more.
• Now put the heat off and add the lemon juice may be 2 tbsp and of course a dollop of butter. It can't get any better than this . Garnish with coriander leaves.
• Heat butter in a tawa and pan fry the horizontally sliced pav till its crispy brown.
• Pav with bhaji is ready to serve.

Makes 4 servings.

SABUDANA KHICHDI

         I tried this dish several times before but never used to get it right until I learnt it from my Mother-in-law couple of years back. This dish usually prepared during fasts.And she does fast a lot.

INGREDIENTS:
Sabudana - 1cup
Peanuts crushed - 2tbsp
Oil - 1 tbsp
Cumin - 1tsp
Green chilli slited - 2
Curry leaves - 4
Tomato chopped- 1
Potato cubed  - 1 small ( optional)
Coriander leaves chopped - 1 tbsp
Salt to taste

METHOD:

• Wash and soak sabudana in may be 3/4cup of water just until sabudana sinks for 4 hours. ( too much water will make the khichidi paste like and you don't want that)
• Heat oil in a pan, add curry leaves, green chili. Then add cumin seeds let it crackle.
• Add potatoes,let it cook for 3 mins.
• When the potatoes are done add tomato, continue to cook for couple of mins.
• Add sabudana, salt, peanuts. Keep stirring it for 3mins, until the sabudanas are little transparent that's when it's done. You may have to sprinkle little water from top.
• Sprinkle coriander leaves and serve hot.

Makes 2 servings.

PATRA BHAJI

   Its a popular vegetarian Gujarati dish.

INGREDIENTS: 
Colocasia leaves - 4 large
Chickpea flour - 11/2 cups
Coriander leaves chopped - 2 tbsp +  1 tbsp ( for Garnish )
Green chillies chopped - 2
Ginger minced - 1 tsp
Sesame seed - 1 tbsp
Coconut grated -1 tbsp 
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Tamarind paste - 2 tsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Salt to taste

METHOD:

• Wash and remove the stems of the leaves.
• Take all the ingredient other than mustard seeds, oil and mix well to make a thick batter with a very little water.
• Take 1 tbsp of the batter and spread it on the wrong side of the leaf then cover it with right side of other leaf .
• Keep stacking the leaves then start rolling tightly.( if you want you can tie with a string but if the batter is really thick you don't need to tie, the batter will help it stick together.)
• Steam the roll for around 20 mins.
• Let it cool slightly before slicing the roll (slice the roll into 1/2 inch thick slices).
• Heat oil in a pan add mustard seed then add the slices.
• Toss it carefully otherwise it will break, garnish with chopped coriander leaves.
• Serve hot with mint chutney. 

Makes 2 servings