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QUINOA AND BEETROOT PATTIES

Hello Everyone!!!!

I am back with another healthy  recipe  in this beautiful month of February that celebrates Love. Red is the color of this month.

Deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable.The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach.Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat . In a 100 gram amount providing 43 Calories, raw beetroot is a rich source of folate and a moderate source  of manganese. We use beetroot very often in various recipes.It add a nice colour to the dish as well.

Another wonderful ingredient is Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to  wheat, couscous and rice.

My Contribution to this 130th  # Foodiemonday #Bloghop theme #SeasonofRed is this yummy and healthy Quinoa and Beet Patties.These Yummy patties is loaded with the goodness of Quinoa and other multigrain and beetroot. It is easy to make and can be used in Burgers too.

Ingredients for the Recipe:

3 Beetroots
2 Potatoes
1”Ginger
4 Garlic Cloves
1 Cup Quinoa cooked in Vegetable stock
1.5 Tsp Garam Masala
2Tbsp Gram Flour/ Besan
1 Tsp Chilli Powder
Salt to Taste
1 Tsp Jeera
1 Tsp Chaat Masala
1Cup Multigrain Powder( A mix of roasted and powdered Green Gram ,Flax seeds and Chia Seeds)
1 Green Chilli
Finely Chopped Coriander

Method:

Pressure cook Beets, Potato,green chilli,Ginger and Garlic with 1 glass of water upto four whistles. In
case the beets are not fully mashed, blitz once in a blender to get a fine paste. Put all the boiled veggies
in a wide bowl without the stock . Use the Vegetable stock to cook Quinoa.
Add all the masalas, besan, coriander,jeera,multi grain powder and salt to the boiled veggies and mix
well. Take a small quantity of the mixture and give a round shape. Repeat this process for the balance
mixture.

Heat a heavy bottomed pan. Smear a tsp of oil to the bottom of the pan. Place the round patties and
cook on both sides with a Tsp of oil.
Enjoy these yummy patties with green chutney!!!!

Enjoy!!!!!!!

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BRUSCHETTA VADA CHAAT

Hello!!!!!

Today I am back with a lovely fusion recipe that will knock your socks off. Bruschetta  is  popular italian  starter  consisting  of crisp bread served with various toppings .These are many variations in topping consisting of both vegetarian and non vegetarian options. I am presenting it with indian twist.

As a part of our #127th #FoodieMonday  #bloghop theme #Bruschetta Recipes my contribution is this yummy Bruschetta Vada Chaat. A simple and easy recipe that will leave your family and guests craving for more.There are no fancy sauces or masala used.

Recipe for Bruschetta Vada Chaat:

Ingredients:

4 Slices of Bruschetta

1/2 Tsp Butter

1 big Onion Finely Chopped

1 Big Tomato finely Chopped

1/4 Cup finely Chopped fresh Coriander

1/4 Coarsely Ground Pepper Powder

Salt to taste

2 Tbsp Chutney Powder

4 Urad dal Vadas (Vada recipe at Pepper Rasam Vada   )

Garden fresh Cherry Tomatoes (Green and Red)

Method:

Take  wide bottom bowl. Mix finely chopped onions,tomatoes,pepper powder,finely chopped fresh coriander,1.5 Tsp chutney powder and salt to taste and mix well.Keep this mixture aside. Brush butter on both sides of bruschetta slices and grill it in the oven for about 5-6 mins untill it turns crisp and golden brown on both sides.

Ensure it does not burn.Place the crisp bruschetta slices  on a plate. Spread the onion tomato mixture on the crisp slices.Place the crisp Urad dal vada on the top. Sprinkle some more chutney powder ,garnish with fresh cherry tomatoes and serve .

Enjoy this yummy Vada chaat served on the crisp Bruschetta slice!!!!!!!!

Tempted to try? Do share your feedback.Would love to hear from you.

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GRILLED RAW BANANA TIKKIS (SERVED IN 2 DIFFERENT WAYS)

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Each one of us is so busy with our daily routines juggling home and office. I love to host my friends at my place during weekends. Friends are an important part of our lives when we staying out of our country. They become an important part of our extended family here.

Are you looking for some innovative recipes to impress your friends and family when you host a party? Today i am sharing a recipe that can be served as starters or as a side dish. Choice is yours.

Our 107th #Foodiemonday #Bloghop theme is #Partydish and my contribution is Grilled Raw Banana Tikkis that can be served as a starter or dunked in rich gravy as a side dish.

Recipe for Grilled Raw Banana Tikkis (Served in 2 different ways):

Ingredients for Tikki:

4 Raw bananas

2 Potatoes

1 Green Chilli

1/2 Cup Finely Chopped Coriander /Cilantro

Salt to taste

1/2 Tsp Red Chilli Powder

2 Tbsp Rava

2.5 Tsp Kebab Masala

2 Onions finely chopped

Method:

Wash and peel the raw bananas and potatoes. Pressure cook with 250 ml water upto 2 whistles . Allow it to cool .Once cooled remove from pressure cooker. Drain all the water. Take a wide bottom bowl.In the bowl now mash banana and potatoes until lump free. Add all the other ingredients and mix well. Shape the mixture  as desired and refrigerate it for 30 mins. After 30 mins remove from the refrigerator . Heat a grill pan and place the tikkis on the hot grill pan and cook until all the sides are well cooked. Repeat the process for the balance tikkis.

Serve hot tikkis as starters  with any sauce or  green chutney of your Choice.

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Ingredients for Gravy:

4 Red Tomatoes roughly chopped

3 Onions roughly chopped

1 Green Bell Pepper roughly chopped

2 Tsp Jeera

Salt to taste

1/2 Cup Finely chopped Coriander /Cilantro

1/2 Tsp Garam Masala

3 Garlic Cloves

1 Inch Ginger roughly chopped

1/4 Tsp Black Pepper

1/4 Tsp Turmeric /Haldi

2 Tsp Oil

1 Tsp Kasuri Methi

Method:

Heat a tsp oil in a wide bottom pan. Add 1 Tsp Jeera ,black pepper and haldi.Saute for 2 seconds and then add ginger ,garlic and chopped onions until they turn slightly golden brown. Now add the chopped bell pepper , tomatoes and chopped coriander.Allow this mixture to cool. Once it is cooled blend the mixture to a fine paste.

Now heat the balance oil in the wok. Add balance jeera and saute. Now add the ground mixture. Add garam masala and salt and let it simmer on low flame for 6-8 minutes. Lastly add Kasuri Methi and switch off the flame. The gravy is now ready. Just before serving dunk the grilled tikkis and serve this lip smacking side dish.

Enjoy with Naan or Rotis!!!!!!!

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MULTIGRAIN BANANA BLOSSOM FRITTERS / MULTIGRAIN BALEHOOVINA AMBODE

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Hello from my part of the world!!!!!!!!!

School holidays are over and my boys are back to school from today. Celebrating the last day of their holidays with an unusual Ambode recipe from my hometown. I have tweaked in a little by adding multigrain powder  and banana blossom that makes the amobode more crispy ,crunchy and tasty.

Our 99th #Foodiemonday #Bloghop theme is #Flowerrecipes and my contribution to this wonderful theme is Multigrain Banana Blossom Ambode .

Recipe for MULTIGRAIN BANANA BLOSSOM FRITTERS / MULTIGRAIN BALEHOOVINA AMBODE :

Ingredients:

2 Cups Channa dal / Split Chickpeas

1 Cup Banana Blossom florets  cleaned and chopped

2 Green Chillies

2 Red Chillies

1.5 Tsp Jeera / Cumin seeds

1/4 Tsp Hing / Asafoetida

3/4 Cup finely chopped Coriander

1 Tbsp  Fresh Ginger finely chopped

Salt to Taste

2 Tbsp Multigrain Powder ( refer to notes)

Salt to taste

Oil for frying

Method:

Soak channa dal for about 2.5 to 3 hours.

Remove the tough reddish leaves  and florets of the banana blossom one by one.Beneath these leaves there is a row of delicate yellow-tipped florets that can be removed and immediately soaked in butter milk  to avoid discoloration and bitterness.The florets are part of a tedious cleaning process.Pluck the matchstick-shaped pistil and soak the cleaned florets in butter milk again.

Grind and make a fine paste of Coriander ,jeera ,ginger ,green chilli and red chillies .Tranfer this mixture to a wide bowl. Now Coarsely grind channa dal and add it to the chilli coriander mixture. Now add hing, salt , multigrain powder , chopped florets and mix well. Add a tbsp of sizzling hot oil and mix well. Take a small quantity of mixture ,shape it into a round flat patty and deep fry until both the sides are golden brown.

Serve with any chutney or sauce of your choice. I enjoyed them with curd rice.

Enjoy!!!!!!!!!

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Notes :

  1. Clean the florets properly and ensure to remove the pistil. Immediately soak the cleaned florets in butter milk to avoid discoloration and bitterness.
  2. The  multigrain powder mix consists of Green gram ,Jowar, Flaxseed ,Bajra  all roasted and coarsely ground)

 

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Mango Thokku & Aloo Potlis / Mango dip & Potato Pouches (Baked)

 

I love baked goodies as they are healthy and can be eaten guilt free too. I have used the ready made Pastry sheets for this yummy snack after a long time. The baked Potlis were  finger licking good and vanished in a jiffy once out from the oven. Well the secret ingredient here is Mango thokku.

An easy  snack recipe that will be loved by both kids and adults.

Ingredients:

12 Baby Potatoes boiled and mashed

1 Tbsp Mango Thokku

1.5 Tsp Rasam Powder

1 Tsp Jeera

2 Onions finely chopped

1″ Ginger grated

4 Sprigs of Coriander finely chopped

1 Tsp Jeera / Cumin

Salt to Taste

15 Frozen Pastry sheets

1 Tbsp Corn Flour

1 Tbsp Water

Method:

Mix the corn flour and water to get a thick paste.Keep it aside.

Remove the Frozen pastry from the refrigerator.

For Filling:

Heat 2 Tsp oil in a wok. Add Jeera and saute. Add the chopped onion and grated ginger and roast on low flame until the onions turn slightly brown.Once done add the mashed potatoes and mix well. Add Mango thokku and rasam powder and mix again. Add the chopped coriander and salt. Mix again and keep it on low flame for about 8 to 10 mins.

Take a single pastry sheet add about a tsp of the above filling and bring the edges together. Apply the corn flour paste so that the edges stick to each other and insert a tooth pick.

Pre heat the oven at 190C for about 10 mins. Place the tray with these potlis in the middle rack of the oven and bake for about 20 mins. They will turn slightly brown and crisp.

Once done ,remove from the oven and serve with any chilli sauce or green chutney .

 

Enjoy!!!!

This is my contribution for the Sonal’s Collective on Semi Homemade dishes.Do check out her blog http://simplyvegetarian777.com/  for some easy and healthy recipes.

 

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Stuffed Multigrain Guntur Bombs / Multigrain Stuffed Chilli Fritters

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I was introduced to this yummy street food during my Stay in Vizag. It is one of the most popular spicy street food that I have ever had. My family loves to have it. I hardly make fried stuff at home but once in a while I don’t mind pampering my family and myself with fried stuff. Being a weekend and on the occasion of Rakshabandhan I made these Stuffed Multigrain Chilli Fritters. It was lip smacking . Worth a try and I am sure you will fall in love with these bombs.I have made these with my own variations.
Enjoyed with my Masala Chai. Saturday bliss!!

Recipe for Multigrain Guntur Bombs /Multigrain Stuffed Chilli Fritters
Ingredients:
15 Green Chilli(Bajji Chilli )
3 Potatoes Boiled and peeled
1 Tsp Grated Ginger
Handful coriander chopped
1 Tsp Ajwain/ Carom Seeds
1 Tsp Red Chilli Powder
1 Cup Besan/Gram Flour
2 Tsp Roasted green gram powder
2 Tsp Roasted Flaxseed Powder
2 Tsp Roasted Chia seeds Powder
2 Tsp Roasted Quinoa Powder
1 Tsp Jeera /Cumin Powder
1 Tsp Sooji/Rava
1.5 Tsp Chaat Masala
Salt to Taste
Oil for frying

Method:
Wash the chilli,slit it ,deseed and keep it aside.
For Stuffing:
Mash the Boiled Potatoes. Add chaat masala, chopped coriander,salt to taste.grated ginger,Ajwain /Carom seeds and mix well. Stuff the chilli with this mixture.
For Batter:
Add besan,chilli powder, Roasted green gram powder,Roasted Flaxseed Powder, Roasted Chia seeds Powder, Roasted Quinoa Powder,Sooji and Jeera /Cumin Powder. Heat about 5 tsp oil in a pan. Add the sizzling hot oil to this flour mixture. Mix well. Add water and make thick batter. Add salt to taste.
Heat oil in a pan for frying. Dip the stuffed chilli in this mixture and deep fry. Serve hot with green chutney or sauce.

Enjoy!!!!

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Multigrain Brinjal Rings

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I love multigrain and like to use it in my recipes as and when possible. The Coarsely powdered Multigrain adds a nice crunch to the dishes that are especially roasted, baked or fried.
A healthier version of Bajji that are shallow fried with minimal oil. Easy to make and guilt free to relish .I love to have these with my hot cup of Masala Tea when its pouring outside. An all time favourite at my place.
Best eaten hot. I will try the baked version soon.

Recipe for Brinjal Rings
Ingredients:
1 Medium Size Purple Brinjal(not the long ones) cut in rings
2 Tbsp Besan /Gram Flour
1 Tsp Red Chilli Powder
1/4 Tsp Hing/ Asafoetida
3 Tbsp Multigrain powder mix(Slight roast and coarsely powder Quinoa,Chia seeds,Flax seeds-(1 Tsp each) Green gram (2Tsp)).
Salt to Taste
1 Tsp Jeera/Cumin
A Pinch of Garam Masala (optional)
Salt to Taste
Finely Chopped Fresh Coriander
Oil

Method:
Mix Besan / Gram Flour, chilli powder,salt, hing/asafoetida,jeera/cumin, garam masala, coriander. Add 1 Tsp of sizzling hot oil to this mixture.Mix Well. Add water and make a thick paste like you make for Bajji Batter. Dip the cut Brinjal rings in this batter and tap it on the multigrain powder on both sides.
Heat 2 Tsp oil (You can add more if you like)in a pan .Please these rings and roast on both the sides for 2 to 4 mins on both sides on medium flame.

Multigrain Brinjal Rings are ready.Serve hot with Green Chutney.

Enjoy!!

PS: Multigrain -Each item is raosted , coarsely ground separately and then mixed.

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Pan Fried Tofu Ghee Roast Masala

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Today is Indian  Independence day . An Important day for all our fellow Indians to renew our vow for  working towards the betterment of our Motherland.

On this historic day ,I have another reason to celebrate . Its a small milestone as this is my 50th post on my blog. I owe it to all my family and friends who have encouraged and supported me to reach here. I would like to thank each one of you and dedicate this post to all of you for your immense support.

As you all know I try and experiment different cuisines(Vegetarian). I was introduced to this Ghee Roast Masala by a Manglorean  friend. I made Ghee roast masala at home and started experimenting.

A very simple,Easy and yummy dish to prepare.
You can substitute with Paneer , Potato or mushroom.
I am sure you will love it.
A great Starter which your guests will love.

Recipe for Pan fried Tofu ghee roast masala.

Recipe for Ghee Roast Masala Powder:
Prepares approximately  700 Gms ghee roast powder

Ingredients:

1/2 Kg Dried red Kashmiri chillies – for a nice bright colour.
125 Gm Coriander seeds
50 Gm Jeera
50 Gm Peppercorns
2 Handfuls of fresh garlic, keep the skin on.

Method:

1. Clean & remove the stalks of the chillies.

2. Either sun dry them for a few days or Incase you cannot sun dry just roast it lightly but ensure it does not burn.
3.Roast the rest of the ingredients (except garlic ) separately at a low flame for a few minutes only, until they are a shade darker and starts to get aromatic (the aroma is hard to miss). Remove from heat and let cool.

4. Combine all ingredients and grind into a fine powder. Sift using a metal sieve.

This can be stored in a airtight container upto one year in the refrigerator.

Garlic:

Sun dry the garlic flakes for a few days and then mix to the above mixture.
Do try small quantities first.

Recipe for Pan fried Tofu ghee roast masala:

Take firm tofu cakes and slice them into thin strips. Smear some ghee and grill for 10 Mins at 180C for 10 Mins.

Make a thick paste of the above Ghee roast powder by adding a little water. Add salt to taste and 1/4/ Tsp Amchur powder(Dry Mango Powder) . Mix all the ingredients together. Dip the tofu strips in the masala and ensure the masala is smeared evenly. Heat 2 Tsp of oil in a pan. Place the masala coated Tofu strips in the pan. Roast on slow fire on both sides and ensure it does not burn. Just 5 Mins on each side. Pan fried tofu is ready. Garnish with coriander and serve with freshly chopped onions or raw salad.

I am sure you cannot stop at one.

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Multigrain Spinach Tikkis / Patties

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Pesh  hai dil se dilwale tikki.Totally guilt free and power packed as it is baked💖💖💖.
Flaxseed ,Quinoa,Finger millet,Palak,Potato,Corn…Is it not power packed??
A good way to incorporate veggies in your child’s diet.💪
With hot and spicy coriander chutney.
Zero oil. Best to eat while it is hot😊😊😊.
You can either bake it or shallow fry.

Recipe for Spinach Patties  /Palak Tikkis  :

A Bunch of fresh Palak /Spinach  chopped
1 Cup corn
2 Boiled potatoes
1Tsp garam masala
2 Tsp jeera powder
1/2 Tsp amchur powder
1 .5 Tsp chilli flakes
the sides of 3 slices of bread as the round centre portion is used as the base in the photograph.
2 Tsp bread crumbs
1 Tbsp flax seed powder(dry roasted and powdered)
1 Tbsp quinoa powder(dry roasted and powdered)
1 Tbsp finger millet/ Ragi powder(dry roasted and powdered)
1 Tbsp rice flour
Ginger garlic paste 1 tsp.
Salt to taste

Mix all the ingredients and shape it as desired.Grease the top of the tikki with a little ghee.
Pre heat oven at 200C for 10 mins.
Grease the tray and place the tikki and bake it for 20 to 25 mins.

You can present this to your kids as mini burgers too.

As i have added flax seed ,Quinoa and ragi it is better to eat when hot.
In case you want to keep it for a longer time it is better to shallow fry.
PS:Ragi ,Quinoa and flax seed powders i make it in small quantities and keep it handy.

Recipe for Green Chutney:

A bunch of corriander chopped
4 chillies or as per your requirement
Salt to taste
1″ginger
Tamrind half of the size of gooseberry
1 tsp salt
Blend all the above ingredients together and serve with tikki.

Enjoy!!

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Okra Fritters/ Bhindi Pakoda

I would like to start my post with this beautiful Quote that is apt for this beautiful Rainy weather.

It’s a relief to hear the rain. It’s the sound of billions of drops, all equal, all equally committed to falling, like a sudden outbreak of democracy. Water, when it hits the ground, instantly becomes a puddle or rivulet or flood.

Alice Oswald

As it rains, the first thing that comes to my mind is Hot Masala Tea with fried Pakodas. Sipping my tea and enjoying the beautiful weather is what I miss these days. We are so busy with our daily routine and hectic lifestyle, that we miss out some beautiful moments.

Well I cherish each and every moment, as Life is too short to complain and have regrets.

As you all know, I love to experiment and think out of the box. So made these Okra Fritters/ Bhindi Pakodas . It is so yum that you just can’t stop at one.It  was loved by my family. This can be made within 20 minutes.

Recipe for Okra Fritters/ Bhindi Pakodas:

Ingredients:

6 Medium sized Bhindi/ Okra  slit and cut into small pcs
1 Onion finely chopped
2 Green chillies finely chopped
2 Tbsp besan
1 Tbsp fine rava
1 Tbsp rice flour
Salt to taste
1 Tsp jeera
1 Tsp red chilli powder
Oil for frying

Method:

Mix all the ingredients. Add 2 Tsp sizzling hot oil. Mix water just enough for to bind the ingredients together and not soggy.

Deep fry in hot oil and serve hot with sauce or green chutney.

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