Falafel With Tahini Paste

Falafel

Ingredients

Chickpeas (kabuli chana)  soaked 2 cups
Parsley chopped  2 tablespoons
Onion chopped  2 tablespoons
Garlic chopped  1/4 teaspoon
Coriander seeds crushed  1/2 teaspoon
Cumin powder roasted  1/2 teaspoon
Baking soda  a pinch
Lemon juice  1/2 teaspoon
Salt to taste
Oil for deep-frying

For Sauce

Tahini 2 tablespoons
Mayonnaise 2 tablespoons
Salt to taste
Lemon juice 1 teaspoon
Black pepper powder 1/2 teaspoon
Onion, sliced 1 tablespoon
Mint leaves a few
Cumin powder a pinch

To Serve

Pita bread 2
Tomato,sliced 1 medium
Onion sliced1 small
Mint leaves a few
Black olives a few
Pickled gherkin a few

Method

Preheat oven at 200 ºC. Mix chickpeas, parsley, onion, garlic, crushed coriander seeds,
roasted cumin powder, baking soda, lemon juice and salt in a bowl.

Grind in a mixer without water. Add 1 tbsp olive oil and grind to a coarse paste resembling
 bread crumbs. Heat sufficient oil in a deep non-stick pan.
Meanwhile, make the tahina sauce: mix mayonnaise, salt, lemon juice, pepper powder and onion.
Chop mint leaves and add.

Add tahina and mix well. Add 2 tsps warm water and roasted cumin powder and mix well.

Slice the pita bread into two horizontally. On each piece place a few tomato slices,
 a few onion slices and mint leaves. Sprinkle salt and lightly toast them in the preheated
 oven for 3-4 minutes.

Shape the falafel mixture into round tikkis and deep fry in the hot oil till golden and crisp.
 Drain on absorbent paper. Remove the pita slices from the oven and arrange them on a serving
platter.

Place a few fresh mint leaves on each, followed by a little tahina sauce, over this place a
falafel, sprinkle little roasted cumin powder and serve with black olives and pickled gherkins..

Tahini Paste

Ingredients

1 cup thick fresh curds , whisked
For The Tahini Paste
2 tbsp sesame seeds (til)
1 1/2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic
 salt to taste

For Serving

 pita bread

Method

1.Roast the sesame seeds in a non-stick tava (griddle) on a medium flame for a few seconds.
2.Allow it to cool completely, transfer to a bowl and add the olive oil, lemon juice, garlic and salt.
3.Blend in a mixer to a smooth paste. Keep aside.

.Combine the curds and the prepared tahini paste in a bowl and mix well using a whisk.
.Serve chilled with pita bread .

Chukundar Aur Kabuli Chana Ke Kebabs

Chukundar  Aur Kabuli  Chana Ke  Kebabs


Ingredients

Beetroot boiled, peeled and grated 2 medium
Chickpeas (kabuli chana) soaked and boiled 1 cup
Roasted Bengal gram ½ cup
Ginger finely chopped1 inch
Red chilli powder 1 tablespoon
Black pepper powder 1 teaspoon
Onions finely chopped2 medium
Kitchen king masala 1½ tablespoon
Salt to taste
Oil for shallow frying
Fresh curly parsley for garnish
Chaat masala for sprinkling

Method


Dry roast roasted Bengal gram in a non-stick pan till lightly browned and put them into a mixer jar. Add chickpeas and grind till smooth. Transfer into a bowl.
Add beetroot, ginger, red chilli powder, pepper powder, onions, kitchen king masala and salt and mix well.  Heat sufficient oil in a non-stick pan.
Divide the mixture into 12 equal portions, roll into balls and then flatten slightly. Place half of them in the pan and shallow-fry in hot oil, turning sides, till golden and crisp on both the sides.Similarly cook the remaining 6 kebabs. Drain on absorbent paper.
Place the kebabs on a serving plate, garnish with parsley, sprinkle chaat masala and serve immediately.

Palak Tikki

Palak  Tikki

Ingredients

Spinach leaves blanched20-30
Brown bread slices 6
Potatoes boiled and peeled2 medium
Cumin powder 1/2 teaspoon
Oil 2 tablespoons
A few iceberg lettuce leaves
Cherry tomatoes 6
 Tomato ketchup as required
Cheese slices 2-3

Method

Chop spinach in a chopper and put into a bowl.
Break 3 bread slices and crumble in the chopper.
Grate the potatoes into the bowl with spinach and mix. Add salt, cumin powder and breadcrumbs and mix with hand.
Heat oil in a non-stick pan. Shape the mixture into small round tikkies.
Place a small cutter over 3 bread slices and cut small rounds.
Place the tikki on one side of the pan and shallow-fry. On the other side of the pan place the bread roundels and toast.
Cut lettuce leaves into small squares. Halve cherry tomatoes.
Switch off the heat from under the pan. Line up the bread roundels on the table top. Place a drop of tomato ketchup on each and top it with a piece of lettuce.
Place a tikki over the lettuce.
Cut cheese into small squares and place a square on each tikki. Place a tomato piece on top and pierce a toothpick through all the layers.
Arrange the tikkis on a serving plate and serve with sauce 

Potato And Masoor Tikki

Potato And Masoor Tikki

Ingredients

3/4 cup whole masoor (whole red lentil)
3/4 cup finely chopped mint leaves (phudina) leaves
2 tsp ginger-green chilli paste
2 tbsp brown bread crumbs
1/2 cup grated low fat paneer (cottage cheese)
salt to taste
2 tsp oil for cooking

Method

1. Clean, wash and soak the masoor overnight.
2. Drain, add 2 cups of water and pressure cook for 2 to 3 whistles till the masoor is soft and slightly overcooked, but not mashed.
3. Allow the steam to escape before opening the lid.
4. Drain the masoor and discard any excess water.
    Coarsely mash the masoor with a potato masher.
5. Add all the remaining ingredients and mix well.
6. Divide the mixture into 16 equal portions.
    Shape each portion into a small long, flat tikki.
7. Pierce a wooden satay stick through each tikki and cook each tikki on a hot non-stick tava (griddle) on a medium flame, using 1/8 tsp of oil, till both sides are golden brown in colour from both sides.
   Drain on an absorbent paper and serve hot.

Soya Pyaaz Ki Seekh

Soya  Pyaaz  Ki  Seekh

Ingredients

For Soya Mixture

½ cup mashed potato
1 cup soaked and ground soya kheema
2 tbsp chopped coriander
2 tsp chopped green chilli

For Onion Mixture

2 tbsp oil
1 tsp black cumin seeds
¼ cup chopped onion
Salt to taste
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp coriander powder
2 tbsp kasuri methi
2 - 3 tbsp gram flour
1 tbsp oil to shallow fry
Green chutney as required

Method

To prepare soya mixture in a bowl add mashed potato, soaked and ground soya kheema, chopped coriander, chopped green chilli and mix well.
To prepare onion mixture in a pan heat oil; add black cumin seeds, chopped onions, salt, turmeric powder, red chilli powder, coriander powder, kasuri methi and roast it.
Add the onion mixture to the soya mixture. Further add gram flour and keep mixing well.
Heat oil on a flat pan, arrange the mixture on the seekh and cook it on the pan.
Place the seekhs on a coal iron and add oil over it.
Serve soya pyaaz ki seekh with green chutney.

Masoor Tikki Burger

Masoor  Tikki  Burger

Ingredients

Chopped Boiled Potatoes 3 nos.
Chopped Tomato 1 no.
Chopped Onion 1 no.
Chopped Green Chilli 1 no.
Chopped Garlic 1 tsp.
Boiled Spilt Red Lentils ¼ cup
Red Chilli Powder 1 tsp.
Salt to taste
Black Pepper Powder to taste
Oil for frying
Butter 1 tbsp.
Mint Chutney
Sliced tomato
Sliced Onion
Tomato Ketchup

Method

In a bowl, add chopped boiled potatoes, onion, tomato, green chilli, garlic, boiled split red lentils, red chilli powder, salt, black pepper powder & mash the mixture.
Add bread crumbs & make a thick batter.
In a fryer, heat oil.
Make patty from the lentils mixture.
Coat the patty in all purpose flour.
Deep fry the patty in fryer or kadai.
Cut the burger bun from center.
Apply the butter on burger bun & roast them.
Place the mint chutney, patty, sliced tomato & sliced onion in a burger.
Serve with tomato chutney.
Your Masoor Tikki Burger is ready.

Soya Green Pea Cutlet

Soya Green Pea Cutlet

Ingredients

1/4 cup soya granules
1/4 cup boiled green peas
4 whole wheat bread slices
1/4 cup boiled potato cubes
1/4 cup chopped and blanched spinach (palak)
2 tbsp finely chopped onions
1/4 cup grated carrot
1/4 cup finely chopped coriander (dhania)
1/2 tsp chopped green chillies
1/2 tsp ginger (adrak) paste
1/4 tsp dried mango powder (amchur)
of turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
1 3/4 oil for greasing and cooking

Method

1. Blend the bread slices in a mixer to a coarse powder. Keep aside.
2. Soak the soya granules in 1 cup of water for 10 to 15 minutes. Boiled & Drain and keep aside.
3. Combine all the remaining ingredients in a deep bowl and mix well.
4. Divide the mixture into equal portions and shape them into flat round cutlet.
5. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
6. Arrange 3 cutlets and cook on a medium flame using ½ tsp of oil, till they turn golden brown in colour from both the sides.
7. Serve immediately with green chutney.

Dahi Ke Kababs

Dahi Ke Kababs

Ingredients

1 cup hung curd
1 cup finely chopped green, red & yellow capsicum
1 - 2 tbsp finely chopped coriander leaves
1 tsp cardamom powder
½ tsp or 1tsp chat masala
To Taste black pepper powder
To Taste salt
2-4 tbsp rice flour
For frying oil

For Garnish

Chopped cucumber
Chopped tomato
Salad leaves
Green chutney

Method

• Firstly put curd in a muslin cloth and keep it hung overnight.
• Now take a bowl, add curd, capsicum, coriander, chat masala, salt, black pepper powder, cardamom powder , rice flour. Mix it all,  shape it in form of kebabs.
• After that fry the kababs.
• Garnish it with cucumber, tomato, lettuce leaves , green chutney.
• Your Dahi Ke Kebabs is ready to be served.

Badam Aur Arbi Ke Seekh Kababs

Badam Aur Arbi Ke Seekh Kababs


Ingredients

For The Almond Paste

1/2 tbsp ghee
1/4 cup sliced onions
1 tbsp blanched and peeled almonds (badam)
1 tbsp cashewnuts (kaju)

Other Ingredients

1 tbsp ghee
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1/2 cup boiled and mashed colocassia
1/2 tsp cardamom (elaichi) powder
1 tsp chilli powder
a pinch nutmeg (jaiphal) powder
a few saffron (kesar) strands
1 tbsp mava (khoya)
1 tbsp roasted chana dal (daria) powder
3 to 4 blanched and peeled almonds (badam) ,
broken into pieces
1 piece coal , for smoking
oil for brushing

Method

For the almond paste

1. Heat the ghee in a pan, add the onions and sauté for 1 minutes,
2. Add the almonds and cashewnuts and sauté till the onions turn translucent. Allow it to cool.
3. Blend in a mixer to a smooth paste and keep aside.

Method

1. Heat the ghee in a pan, add the ginger- garlic paste and sauté for 1 minute.
2. Add the green chillies and colocasia, mix well and sauté for another 2 minutes.
3. Remove from the flame and keep aside to cool.
4. Add all the remaining ingredients including the almond paste and mix well.
5. Heat the coal and carefully place it in a bowl.
Place this bowl in the pan with the colocasia mixture and cover the pan with a lid. Keep aside for 30 minutes.
6. Divide the mixture into 4 equal portions and using a thick seekh (metal skewer), press each portion of the mixture on it with your fingers to make a 100 mm. (4”) long kebab.
7. Brush each kebab very lightly with oil and cook them over the grill or over a charcoal barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes) on all sides.
8. Serve hot.

Corn And Chickpea Burger

Corn  And  Chickpea  Burger

Ingredients

1 burger bun
¼ onion
¼ cucumber
¼ tomato
Butter as per taste
Salt to taste
1 lettuce leaves

For tikki

1 cup soaked and boiled green chickpeas
1 cup soaked and boiled split chickpeas
½ cup boiled corn
1 tsp roasted cumin powder
2 tsp red chilli powder
Salt to taste
1 tbsp chopped coriander
1 tbsp chopped bell peppers
1 tbsp chopped red green yellow bell peppers
1 ½ tsp chopped onion
1 ½ tbsp mayonnaise
1 ½ tbsp walnuts
Grated coconut as per taste
Breadcrumbs to coat
1 ½ tbsp oil

For salad

1 red apple
1 green apple
¼ cup mayonnaise
1 ½ tsp roasted poppy seeds

For garnish

Few lettuce leaves
Few cherry tomatoes

Method

In a blender add soaked and boiled green chickpeas , soaked and boiled split chickpeas, boiled corn and blend well.
Remove in a bowl. Add roasted cumin powder, red chilli powder, salt, chopped coriander, chopped bell peppers, chopped onion, mayonnaise and mix well.
Chop walnuts and add to the mixture.
Stuff grated carrot in the mixture and prepare tikki.
Coat tikki with breadcrumbs.
Heat oil on pan and shallow fry the prepared tikki.
Cut the burger bun from the centre.
Chop onion and cucumber into slices. Chop tomato into slices too.
Apply butter on the burger buns.
On the burger bun bottom place lettuce leaf; place onion slices and keep the tikki. Now place the cucumber slices and sprinkle salt on it .
Now place the tomato slices and sprinkle salt on it. Place the
burger bun top on this.
To prepare salad chop red and green apple into jullienes and remove them in a bowl. Add mayonnaise, roasted poppy seeds and mix well.
Serve the salad on the plate. Arrange lettuce leaves and cherry tomato on the satay stick and place it on the burger.

Prunes And Spinach Kababs

Prunes  And  Spinach  Kababs

Ingredients

Prunes 8
Spinach 2 bunches
Baby tomatoes  8
Oil 2 tablespoons
Onions chopped 2 medium
Green chillies chopped 4
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Salt to taste
Potatoes boiled and mashed 2 medium
Garam masala powder 1/2 teaspoon
Chaat masala 1/2 teaspoon
Cornflour/ corn starch 2-3 tablespoons

Method

Blanch spinach in boiling hot water for a minute and then refresh in cold water. Chop roughly.
Stuff each prune with a baby tomato and set aside.
Heat oil in pan. Add chopped onions and sauté for two to three minutes. Add chopped green chillies, ginger paste and garlic paste and sauté for two minutes. Add chopped spinach and mix well. Add salt, mix and remove from heat.
Put the spinach mixture in a bowl. Add mashed potatoes, salt, garam masala powder and chaat masala and mix well. Add cornflour and mix.
Divide into eight equal portions. Stuff each portion with a prune (stuffed with baby tomato) and shape into a tikki.
Heat oil in a fry pan and place the stuffed tikkis. Shallow fry, turning sides, till both the sides are evenly browned. Drain on absorbent paper.
Serve hot with a chutney of your choice.