Sep 20, 2017

Rajma Kebabs | Rajma Patties

When protein packed beans and carbs rich potatoes comes together with flavor of chilies, ginger and spices, it becomes tasty and delicious snack... i.e. Rajma Kebabs.




This rajma kebabs are very easy and simple recipe. You can made with few ingredients which are easy available in your kitchen. Using of minimal oil makes this kebabs more healthy and low fat snacks.



To make this kebabs, just combine the mashed beans and potatoes with ginger, chilies and onion and cook it. You can serve this patties as burger patties with buns or as kebabs on satay sticks with spicy tangy dip.


Rajma Kebabs | Rajma Patties
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Servings: 10
Category: Snacks
Cuisine: Indian
Cooking Method: Pan fry

Ingredients
1 Cup Boiled Kidney Beans, Mashed
1 Cup Boiled Potatoes, Mashed
1/2 Cup Onion, Finely Chopped
1 Tsp. Ginger, Finely Chopped
1 Tsp. Green Chilies, Finely Chopped
2 Tbsp. Green Coriander Leaves, Chopped
2 Tbsps. Cornflour
Salt to Taste
Pepper Powder to Taste
Red Chili Powder to Taste
1/2 Tsp. Coriander Powder
1/2 Tsp. Amchoor Powder
Oil for cooking

Instructions
Combine the mashed beans, mashed potatoes, ginger, chilies, onion, coriander, salt, pepper, coriander powder, amchoor, cornflour and pepper powder together in one bowl. Mix well.
Divide the mixture into equal portions and shape it as round patties.
Keep the patties in freeze for 10 minutes to set.
Now heat the griddle or non-stick pan using 1 Tbsp. oil till to golden and crisp from both the sides.
Serve immediately with green chutney or ketchup.

Tags : rajma kebab, rajma kabab, rajma cutlets, rajma patties, protein rich recipe, simplytadka, kidney bean recipe, potatoes recipe, how to make rajma kebabs, blogging marathon, food blogging, vegetarian, rajma recipe, leftover recipes, snacks, starters, low calorie recipe, no oil recipes, healthy recipes, winter recipes.

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Sep 18, 2017

Amaranth Kebabs| Protein Rich Amaranth Tikkis

Amaranth patties or kebabs are tempting and flavorful in taste which goes amazing snack with a cup of tea or coffee. This is an simple and easy to make snack made with mixture of mashed potatoes, cooked amaranth, capsicum, carrot, onion and spices. It goes amazing with mint onion chutney or any sweet spicy sauce. Even you can serve this tikkis without adding onion- garlic during the days of navaratris as falahar recipes.







Amaranth can be named a super-cereal, as it is very rich in nutrients. It’s also known for its high concentration of proteins, vitamins, essential amino acids and minerals.






Amaranth Kebabs| Protein Rich Amaranth Tikkis

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Servings: 4
Category: Snacks
Cuisine: Indian
Cooking Method: Pan Fry

Ingredients
2 Cups Amaranth or Chaulai Seeds
4 Cups Water or Vegetable Broth
2 Tbsps. Olive Oil
1 Tsp. Ginger Garlic Paste
2 Green Chilies, Finely Chopped
1/2 Cup Onion, Chopped
1 Cup Boiled Potato, Mashed
1/2 Cup Carrot & Capsicum, Finely Chopped
Salt to Taste
Red Chili Powder to Taste
Pepper Powder to Taste
1/2 Tsp. Amchoor Powder/ Raw Mango Powder
1/2 Tsp. Coriander Powder
2 Tbsps. Coriander Leaves, Chopped
Bread Crumbs or Panko
Oil for Pan Frying

Instructions
Boil the vegetable broth or water with salt and oil on medium flame.
When water starts boiling, add the amaranth seeds and stir well.
Cover the pan and let it simmer for 20 minutes or till to water absorbs on low flame. After cooked, keep aside.
In another pan, add 1 Tbsp. Oil, sauté garlic paste, green chilies and onion till to translucent.
Add chopped capsicum, carrot and saute 2 minutes.
Then add mashed potatoes, spices and mix it gently.
Remove from the heat and keep aside to cool at room temperature.
Combine the cooked amaranth with vegetable masala mixture.
Add chopped coriander also. Make equal sized round shaped kebabs and keep aside in plate.
Combine cornflour, salt and water in small bowl and make running paste.
In separate plate keep bread crumbs ready.
Now dip the kebabs or tikkis in cornflour mixture and then coat them in breadcrumbs.
Heat the 2 tbsps. oil in pan on medium flame, pan fry them till to golden and crisp.
Serve hot amaranth kebabs with mint chutney.

Tags: how to cook amaranth seeds, how to make amaranth kebabs, amaranth seeds recipes, amaranth tikkis, amaranth, pan fry recipes, simplytadka, food blogging, blogging marathon, protein rich recipe, healthy recipe, vegetarian recipe, gluten free recipe, vegan, potato recipe, snacks, kebab recipes, tikkis, Indian snacks, low fat recipe, bread crumbs recipe.

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Sep 16, 2017

Baked Vegetable Risotto | Italian Cuisine






Vegetable risotto is a very simple and tasty dish which made with Arborio rice and exotic vegetables baked in oven with white sauce and cheese. Love the color and cheesy taste which makes me hungry anytime with glass of juice or any fabulous chilled drink. You can serve this baked risotto recipe with garlic toast as main course.



Arborio rice is a short-grain rice named after its origin town of Arborio, Italy. It's most commonly used for risotto, but you can also prepare it as plain table rice or use it for other dishes like rice pudding.

Baked Vegetable Risotto | Italian Cuisine

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Servings: 4
Category: Main Dish
Cuisine: Italian
Cooking Method: Baking, Stir-fry

Ingredients
2 Cups Arborio Rice, Cooked
1/4 Cup Onion, Chopped
1/2 Cup Tricolored Bell Pepper, Chopped
2 Tbsps. Corn
1/4 Cup Broccoli Florets, Blanched
1 Cup Processed Cheese, Grated
1 1/2 Cups Milk
1/4 Cup Cream
Salt to Taste
Pepper Powder to Taste
Chili Flakes to taste
1 Tsp. Oregano
2 Tbsps. Butter
1 Tbsp. Olive Oil
3 Cups Water

Instructions
Boil the 3 cups of water in heavy bottom pa on medium flame.
Add 1 Tbsp. Oil and 1 Tsp. Salt. Add Arborio rice into the boiling water.
Cover the pan and cook on low flame till to water absorbs. 
Remove from the heat and keep aside.
Combine milk, cream, cheese, salt, pepper, oregano, chili flakes together and stir gently.
Heat the butter in a non-stick pan, add onion and sauté till to translucent.
Add chopped bell pepper, corn and broccoli and sauté till to tender or soft. 
Add milk and cheese mixture and stir continuously to avoid lumps. 
Add cooked rice and mix it completely, cooked on medium flame for 4-5 minutes. 
Grease the little butter in a baking dish. 
Pour the mixture evenly and sprinkle cheese on the top of dish evenly.
Bake in preheated oven at 200 degree cel. for 15 minutes.
Serve hot vegetable risotto with garlic toast.

Notes: Avoid stirring while cooking rice otherwise you did not get creamy texture.
You can use vegetable broth also instead of water.

Tags: how to make risotto, Arborio rice, rice recipe, Italian recipe, baked, vegetables, vegetarian, main dish, healthy recipe, international recipe, risotto recipe, vegetable risotto, one pot recipe, white sauce recipe, cheese recipe, simplytadka, blogging marathon, protein rich recipe.

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Spinach and Corn Pulao

Spinach corn pulao is easy and tasty recipe which prepared with two main ingredients yellow corn and green spinach combined with cooked rice. Its very protein and iron rich recipe which you can packed in tiffin for kids as well as adults.



To prepare this dish, you have to do some preparation like thaw the frozen corns, chopping and blanching the spinach, boil the rice, chopping onion and more.



You can serve this recipe with any kind of raita, personally i prefer boondi ka raita and aloo ki sabzi. Spinach gives the earthy taste which more enhance by sweetness of corn.

Spinach and Corn Pulao

Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Servings: 2
Category: Rice
Cuisine: Indian
Cooking Method: Stir Fry

Ingredients
2 Cups Basmati Rice, Cooked
1 Cup Spinach, Blanched and Chopped
1/2 Cup Sweet corn, Thaw
1/4 Cup Onion, Sliced
2 Green Chilies, Finely Chopped
1 Tbsp. Ginger, Finley Chopped
Salt to Taste
Red Chili Powder to Taste
1 Tsp. Coriander Powder
1/2 Tsp. Garam Masala
1 Tsp. Cumin Seeds
1/4 Tsp. Asafoetida
2 Tbsps. Oil or Ghee
Fresh Cilantro, Chopped

Instructions
Chop and blanch the spinach leaves.
Heat the oil in a non-stick wok. Add cumin seeds and Asafoetida, when they starts splutter.
Add onion, green chilies, ginger and stir till to translucent.
Add chopped spinach, corn, spices and give quick stir on medium flame.
Add cooked rice and salt and stir few minutes.
Cover and cook it for 5 minutes more.
Remove from the heat and garnish with coriander leaves.

Notes: Squeeze little lemon juice if you want before serving.

Tags: How to cook spinach corn pulao, pulao recipes, rice recipes, spinach recipes, corn, onion, main course, lunchbox recipes, simplytadka, foodblogging, healthy meal, spinach corn rice, lunch menu, dinner menu, tiffin recipes, vegan, stir fry recipes, leftover rice recipes.


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Sep 15, 2017

Buckwheat And Gourd Pancakes | Lauki Kuttu Ke Chile


Energizing and nutritious, buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge. While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.



Buckwheat is rich source of protein, dietary fiber, four B vitamins and several dietary minerals, with content especially high in niacin, magnesium, manganese and phosphorus. Buckwheat is 72% carbohydrates, including 10% dietary fiber, 3% fat and 13% protein. As buckwheat contains no gluten.





It helps in decreasing the risk level of high cholesterol and high blood pressure. Buckwheat crepe or you can say buckwheat savory pancakes made with grated lauki or gourd and flour combine in curd. Served along with curd and chutney. Its a perfect meal for everyday breakfast or even you can serve during Navratri’s as falahar recipe.


Buckwheat And Gourd Pancakes | Lauki Kuttu Ke Chile

Preparation Time: 10 minutes
Cooking Time: 30 Minutes
Servings: 8
Category: Snack
Cuisine: Indian
Cooking Method: Shallow Fry

Ingredients
1 Cup Bottle Gourd, grated
2 Cups Buckwheat Flour
1/2 Cup Curd
Salt to Taste
Black Pepper to Taste
1/4 Cup Coriander Leaves
2-3 Green Chilies, Finely Chopped
1 Tsp. Ginger, Grated
Oil for greasing

Instructions
Combine all ingredients together in one large bowl except oil.
Mix properly to get smooth texture batter, no lumps remain.
Add water according to batter consistency, it should be like dosa batter.
Grease the oil or ghee on non-stick tawa.
When tawa is hot enough pour ladleful batter and spread evenly using back of ladle.
Cook till to golden crisp in color from both sides.
Repeat same process with rest of batter.
Serve hot buckwheat gourd pancakes with mint chutney or curd.

Notes: you can add onion and other spices also to make masala buckwheat chillas.

Tags : how to cook pancakes, how to make chillas, kuttu ke chille, buckwheat pancakes, buckwheat flour recipes, lauki recipes, gourd recipes, bottle gourd recipes, simplytadka, foodblogging, blogging marathon, falahar recipes, fasting recipes, vegetarian recipes, healthy recipes, kaddu ki recipes, navratri recipes, protein rich recipes, pancakes, medium level cooking, griddle recipe, buckwheat crepe recipe.


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