Cheesy Cauliflower Fritters

Cheesy Cauliflower Fritters

Cheesy Cauliflower Fritters – From Leftover Cauliflower Curry

Cauliflower fritters – this is one interesting dish I have made recently and wanted to share with all moms. It’s very simple to make. But I ll tell you why I’m super excited to share this recipe. This recipe will surely help those moms who have fussy eating kids. I face a difficult time everyday feeding my kid healthy vegetables and curry. Many times it’s a complete “No” from him. So this is just an innovative idea I had tried and trust me he actually finished 2 bowls of curry and he din’t realize he ate the food which he dislikes normally. And this gives utmost satisfaction to a mom. This is healthy and quick to make. Normally for kids food we are not calorie conscious. Only thing is they should get that nourishment of green vegetables and fruits. So you have to make it interesting from their perspective.

If you have lots of leftover cooked vegetables, you can always try this method to make them interesting. We normally throw the leftover veggies into our garbage bag. But this is how you can actually serve one of the best and quick appetizer. To make this appetizer, I have taken cauliflower and potato curry (dry sauteed) which is a much common dish in my kitchen. This is infact one most popular main course in North India. Read the recipe of cauliflower & potato curry/ fry (Aloo Gobi) which is used as the main ingredient. Even if you don’t have leftover veggies you can always sautee them instantly and use for this. I remember there is one similar recipe I have posted on site and that is vegetable kabab

Here I would request you to read similar recipes for Kids Food/ Tiffin Box, Appetizers and Party Snacks.

Cheesy Cauliflower Dumplings For Kids Tiffin Box

This chessy fritters are made from leftover cauliflower and potato fry. This is easy to make and good food for kids.
Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian
Servings: 20 dumplings
Author: daintykitchen

Ingredients

  • 2 cup Leftover veggies fry
  • 1/2 cup Rice Flour
  • 1/2 tsp Salt
  • 1/4 tsp garlic crushed
  • 1 Green Chilli finely chopped
  • 1 Onion finely chopped
  • 1 tbsp Coriander leaves
  • 1/4 tsp Garam Masala
  • 1/2 tsp chilli powder
  • 1 tsp Lemon Juice
  • 1/2 cup Grated mozzerella cheese
  • 1 cup Refined Oil

Instructions

  • Mash the veggies completely with help of a masher.
  • Add 1/2 cup rice flour, salt, chopped green chillies, chopped onion, coriander leaves, garlic powder or crushed garlic, red chilli, grated cheese to the mashed vegetable.
  • Mix well and make a dough like mixture. Divide them to equal balls. Grease palms with 1 tsp oil & shape the balls as per your wish.
  • Hear oil in a pan and deep fry the balls or fritters till its golden brown and equally cooked from all side.
  • Serve with tomato ketch up or coriander dip and serve in tea time or kids tiffin box.
Please follow and like us:

Crispy Corn Chaat Recipe

Crispy Corn Chaat

Crispy Corn Chaat Recipe

 BBQ Nation Style Crispy Corn Chaat

Crispy corn chaat is a great appetizer and an easy party snacks item. When we go to BBQ Nation, I just love the crispy corn they serve in appetizers. This crispy corn chaat is quite similar to that recipe.

The process might be similar or different. However when we are talking about crispy corn chaat, there are two ways of serving them.

Either serve fried corns with finely chopped onions, green chilli & coriander leaves.

Second way is saute the fried corns with chopped onion and garlic, green chillies, coriander leaves.

For that tangy flavor add lemon juice or vinegar. Vinegar is normally used while sauteeing with onion and garlic. This is an easy tea time snacks as well.

Crispy Corn Chaat

There is another healthy way of making corn chaat. That is different from this Corn Chaat as that is made from only boiled sweet corns. But for parties and get together, this makes a perfect snacks.

If you like easy appetizers, please read other few more quick and easy appetizers like Crispy Corn Kabab, Vegetable Seekh Kabab, Crispy Potato Lollipop, Hara Bhara Kabab, Spinach Cheese Balls., Paneer Corn Seekh Kabab.

Crispy Corn Chaat

Guys but be careful while frying these coated corns in oil. After dropping them into oil, they start to crackle spilling oil all over. So just be careful while dropping battered corns into oil. Do that as quickly as possible. Then immediately cover it with a lid for few minutes.

When I made this first time, I got many burst on my hand as I was bit slow in dropping the corns. So they started bursting out. And it’s painful in fact.

Crispy Corn Chaat Recipe

Crispy corn chaat is one easy and quick party appetizer.
Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Cuisine: Indian
Servings: 2 Servings
Author: daintykitchen

Ingredients

  • 200 gms Sweet corn kernels Boiled
  • 2 tbsp refined flour
  • 2 tbsp Corn flour
  • 2 tbsp garlic finely chopped
  • 1 Onion finely chopped
  • 1 cup Oil
  • 1 tbsp Vinegar
  • 1/2 tsp Salt
  • 1 tsp Red Chilli Powder
  • 1 tsp Lemon Juice (optional)
  • 1 pinch Turmeric powder

Instructions

  • Boil corn kernels and cool it before adding any flour to it.
  • Once its cold enough, add refined flour and corn flour to it. Mix well. If required add 1 tbsp water but don't add more water. Just make sure the flour should only coat the corns.
  • Heat oil in a deep frying pan. Drop the kernels into hot oil. But careful as it might burst spilling the oil all over.
  • Cover the pan to avoid such condition.
  • Once the corns are done they will float on the surface of oil. remove them from oil and place on paper napkin
  • Heat another pan and add 2 tbsp oil. Add chopped onion and garlic and saute till translucent.
  • Add red chilli powder, turmeric powder and fried corns. Add pinch of salt, vinegar and saute for 2 minutes.
  • Remove from heat and add chopped coriander leaves and serve hot.
    Crispy Corn Chaat
Please follow and like us:

Paneer Corn Seekh Kabab

Paneer Seekh Kabab

Paneer Corn Seekh Kabab

Paneer Corn Seekh Kabab is one of my favorite appetizer. This is an easy to make dish and at the same time its a protein rich snacking item. For extra crunch I have added corn kernels to the kabab. This is a healthy snacking item for kids as well. I have served them with my favorite condiment curd & cilantro dip. You can in fact shape them like patties, crispy balls or whatever shape you like. I have used skewers (seekh) and shaped it as log around the skewer. These are perfect for any get together, any party or even for kids tiffin box. You can make the mixture in advance and refrigerate them for future use. You can deep fry or shallow fry the kabab.

Paneer Seekh Kabab

If you are looking for party appetizers, please read few more quick and super hit party appetizers on our blog like:

  1. Vegetarian Shammi Kabab
  2. Spinach Cheese Balls
  3. Veg Seekh Kabab
  4. Cheesy Potato Croquettes
  5. Crispy Corn Kabab 
  6. The Best Potato Lollipops
  7. Hara Bhara Kabab
  8. Tri-color Sesame Falafel

The list is even longer. Just play around with ingredients and keep making some new and better appetizers every time.

Lets make these healthy and protein rich party snacks Paneer & Corn Seekh Kabab.

Paneer Seekh Kabab

Paneer & Corn Seekh Kabab

This is an easy and healthy appetizer made from mixture of cottage cheese, corn kernels and mashed potatoes and other spices. They are then shaped and shallow fried/ panfried.
Prep Time15 mins
Cook Time15 mins
Total Time1 hr
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 10 Kabab
Author: daintykitchen

Ingredients

For Making Paneer

  • 1 ltr Milk
  • 3 tbsp Vinegar

For Mixture of Kabab

  • 2 Medium Potatoes boiled & mashed (Cooled)
  • 4 - 5 tbsp Bread Crumbs
  • 1 small Onion
  • 3 Garlic pods
  • 2 tbsp Gram Flour Dry roasted
  • 1 Green chilli
  • 1 tbsp Coriander leaves
  • 4 tbsp Corn kernels boiled & cooled
  • 1 tsp Salt
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Garam Masala

For Frying

  • 8 - 10 tbsp Oil

Instructions

Pre-Preparation

  • Boil potatoes and cool them completely. Then grate or mash them completely.
  • Similarly boil the corn kernels in advance and cool before mixing with other ingredients.
  • Heat milk in a pan and add vinegar to it. When it starts curdling stir it and remove from heat. Strain out from liquid.
  • Now squeeze it hard to remove extra water from the paneer. Keep in mixing bowl. Knead it for 1 or 2 minutes before mixing with other ingredients to make it lumps free.
  • Dry roast gram flour till it's fragrant and turns brown.

Preparing Kabab Mixture

  • Take a mixing bowl. Add all ingredients mentioned in ingredients list under preparing Kabab mixture.
  • Mix all ingredients together like a soft dough.
    Paneer Seekh Kabab
  • Greese your palms with little oil. Take a small portion and roll it around the skewer making a log.
    Paneer Seekh Kabab
  • Then roll them on smooth surface with lightly pressing so as to give it a even outer layer.
    Paneer Seekh Kabab
  • Repeat this for all prepared logs.

Final Frying

  • Heat oil in a pan and place the prepared kababs on hot oil. Don't over crowd the pan. Make in batches of 3 - 4 maximum.
    Paneer Seekh Kabab
  • Turn around the kabab on all sides and shallow fry till they are evenly cooked and crisp golden grown on surface.
    Paneer Seekh Kabab
  • Remove from heat and serve them with any dip or sauce of your chioce
    Paneer Seekh Kabab

Please follow and like us:

Veg Arancini From Dal Khichdi

Veg Arancini

Veg Arancini From Dal Khichdi

Veg Arancini

Arancini is an Italian dish. This is an easy, quick and delicious appetizer. This is a mixture of rice or say risotto and cheese which are coated with bread crumbs and deep fried. So they are crispy and cheesy. This Veg Arancini from Dal Khichdi is an Indian twist to this Italian snacks.

Making Arancini was in my to-do list since quite a long. But this one is little different with dal or lentils added to it. But trust me this has made it more delicious. I had lots of leftover khichdi in refrigerator and I got this idea to use them in this way. Again my 4 yr old baby doesn’t like to eat Khichdi. But he loved this crispy & cheesy bites recipe.

So this is a way we can give nutritious food to our kids. You can also add few vegetables if you are making them for kids. These are crispy, cheesy and my kid loved this. So I got an excellent tiffin box idea now for him.

What is Dal Khichdi?

Khichdi is an Indian comfort food and an one pot dish in which rice and lentils are cooked together along with mild spices. I love this in a medium thick consistency and little bit of mushy. This is light for our tummy and hence good food if you have any stomach ailment.

In India this is a popular dish called as Dal Khichdi. Even if you are not in mood to cook anything, you can make this quick main course item which takes less than 10 minutes to make. Read Dal Khichi recipe here.

Serve them with curd items like raita, buttermilk or simply pickles. It also tastes great with an extra spoon full of ghee or melted butter on top of it.

You can make this appetizer from only left over rice as well.

How to prepare veg arancini?

Authentically arancini is cheesy rice balls prepared with risotto rice. But you can always do that experiment with other ingredients also.

For this recipe, I have taken grated mozzarella cheese. You can take any other processed cheese as well. If you want to make this more cheesy then stuff some extra cheese in the centre of the balls. This is an easy snacks and best for any party and get-together. Quick, simple and yummy. I have served them with Curd & Cilantro Dip which goes well with these crispy bites. You can also serve them with regular coriander dip or with tomato ketch up.

So lets make these yummy Arancini from Khichdi.

Veg Arancini From Dal Khichdi

This is an easy and delicious party appetizer. This is made from leftover khichdi (rice & lentils are cooked together)
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian, Italian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, Kids recipes
Servings: 15 Balls
Author: daintykitchen

Ingredients

For Making Rice Balls

  • 2 cup Dal Khichdi (leftover)
  • 1 small Onion finely chopped
  • 2 Garlic pods finely minced
  • 1 Green Chilli
  • 1 tbsp Coriander leaves
  • 1 tsp Paparika powder or any chilli powder
  • 2 – 3 tbsp bread crumbs
  • 3/4 cup mozzarella cheese grated
  • 1/4 tsp Garam Masala
  • 1 pinch Salt (optional as cheese and khichdi both has salt)
  • 1/2 tsp Italian mixed herb (Oregano)

For coating & frying

  • 5 – 6 tbsp bread crumbs
  • 1/2 tsp Oregano
  • 1/2 tsp Paparika powder
  • 2 tbsp refined flour
  • 1 tbsp corn starch
  • 3 – 4 tbsp Water
  • 1 cup Oil for deep frying

Instructions

  • Mash the leftover khichdi completely. Add all ingredients mentioned under making balls to the mashed khichdi. Knead to mix all ingredients properly. Make it like a soft dough.
    Mashed Khichdi for Arancini
  • Veg Arancini
  • Veg Arancini
  • Greese your palms and take out small portions of lemon and roll it to smooth ball. Make all balls and keep aside.
    Veg Arancini

Coating & Frying

  • Prepare a mixture of breadcrumbs, paparika and oregano for final coating of arancini balls.
  • Prepare a slurry of refined flour, corn starch mixed together with water. It should be of flowing consistency.
    Slurry
  • Take a ball and drop it in the mixture of flour and amke sure its wet with the thin paste or sluury.
    Veg Arancini
  • Take out and roll on the bread crumbs mixture. Repeat this for all balls and keep aside.
  • Heat oil in a pan and deep fry them till they are golden brown in color. Take out from oil and keep on paper napkin.
  • Serve these yummy crispy and cheesy bites with any of your favorite dip or sauce.
    Veg Arancini
Please follow and like us:

Vegetable Seekh Kabab

Veg seekh kabab

Vegetable Seekh Kabab

These delicious veg seekh kababs are made from mixture of green vegetables. So this is one of the healthiest appetizers/ starters. Vegetable seekh kababs are incredibly delicious and easy to make at home. These are healthier kid’s lunch box recipes as well. Best part is you can do all preparation and make the mixture from night and store them in refrigerator. And fry in morning. So this way you can save lot of time. Also place them in bread slices and make healthy and filling sandwich for your kids. These are also great finger foods for toddlers.

Veg seekh kabab

It’s called as seekh kabab because the kabab mixture is shaped around skewer (seekh) and then grilled or shallow fried. Originally they used meat mixture to make seekh kabab. However in this recipe we are making this completely vegetarian & vegan. Many make vegetarian kabab from soya chunks as well. I will share the recipe of Soya Chunk kabab soon.

vegetable seekh kabab

How to make veg seekh kabab?

For this recipe take variety of vegetables like carrots, green beans, green peas, lots of potatoes. You can add grated beet roots, spinach also to this recipe. This is an easy recipe and also healthy as it has goodness of all vegetables.

In this kabab recipe, potatoes plays an important role along with gram flour for binding purpose. I have pan fried/ shallow fried them. I have not used skewers but only shaped them to logs before frying. You can also give them shape of patties and make burgers. These are excellent food idea for kids as they will just love this yummy preparation.

Also read more kabab recipes on our blog like Stuffed Hara Bhara Kabab, Crispy Corn Kabab, Veg Shammi Kabab.

If you like starter or appetizers, then also read Tri-Color Falafel, Cheesy Potato Croquette, Crispy Potato Lollipop.

Let’s make these super delicious starter Vegetable Seekh Kabab.

Vegetable Seekh Kabab

This is an easy appetizer made from potatoes and other vegetables. This is one healthiest appetizer.
Prep Time15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 20 Kababs
Author: daintykitchen

Ingredients

  • 3 Potatoes Boiled & mashed
  • 1 cup Cabbage Shredded
  • 2 medium Carrots Grated
  • 1/2 cup French Beans Finely Chopped
  • 1/2 cup Green Peas
  • 1 tsp Ginger Garlic Paste
  • 2 Green Chillies Finely Chopped
  • 2 tbsp Coriander leaves Finely Chopped
  • 1 medium Onion Finely Chopped
  • 3 tbsp Gram Flour
  • 2 + 3 tbsp Oil
  • 2 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Garam Masala
  • 1/4 tsp Chat Masala
  • 1/2 tsp Salt or as per taste
  • 1 tbsp Lemon Juice
  • 1 tsp Cumin seeds

Instructions

  • Boil potatoes and cool it completely. Mash it completely.
  • Heat oil in a pan. Add cumin seeds and let them splutter. Then add ginger garlic paste and saute for a minute.
    Veg seekh kabab
  • Add chopped onion, green chillies and saute till onion is translucent. add all vegetable. Stir well.
    Veg seekh kabab
  • Add salt & cook for 4 - 5 minutes on medium heat. Add all spices and mix well.
    Veg seekh kabab
  • Cook till veggies are tender and not mushy.
    Veg seekh kabab
  • Sprinkle gram flour on top of veggies. Stir well.
    Veg seekh kabab
  • Cook till gram flour is roasted evenly.
    Veg seekh kabab
  • Turn off heat and transfer them to a dry plate.
  • Cool the mixture. Add mashed potatoes, chopped coriander leaves. Add lemon juice and mix well.
    Veg seekh kabab
  • The mixture should not be very soft and loose. If it's loose then you can add breadcrumbs to make the mixture bit tighter.
    Veg seekh kabab
  • Greese your palms. take small portion of the mixture. If using skewer, then try to fix them around the skewer tightly pressing it. I have made plain logs/kabab (with out skewer)
    Veg seekh kabab
  • Apply 1 tbsp oil on rolling board or any plain surface. Roll the kabab skewer lightly with help of palms to give it a smooth surface.
  • Shallow fry or pan fry the kababs till they change color and golden and crispy. Don't over crowd the pan. make it in batches of 5 - 6 maximum.
    Veg seekh kabab
  • Remove from oil and place on kitchen napkin. Serve them hot with ketchup or coriander chutney
    Veg seekh kabab
Please follow and like us:

10 Minutes Crispy Potato Lollipop

10 minutes Crispy Potato Lollipop

Appetizers or snacks has a great place in our cuisine. These are the dry snacking items which goes well for any holiday get-together, any kind of parties, or even for your tea time, these appetizers play an important role in pleasing taste buds and hence loved by everybody.

There are numerous party appetizer ideas and recipes. Just play with ingredients and you will make some better and tastier dishes every time. Crispy potato lollipop is one of the quickest of the quick appetizers. Takes only 10 minutes to prepare these lollipops. Only thing you need to do is you should boil the potatoes well in advance and cool it. Then in no time your crispy potato lollipop is ready. This is also loved by kids.

If you are looking for tiffin box recipes for your kid, then this is such a quick recipe. You can prepare the mixture over night and refrigerate it.You may shape them differently to make it attractive for kids. Use cookie cutter to shape them. Even these are best easy finger foods for toddlers. Remove chilli when making for kids or toddlers.

If you like quick and easy appetizers, then also read Italian Potato Croquettes, Veg Shammi Kabab, Crispy Corn Kabab.

Just two steps in making these quick appetizers.

  1. Combine all ingredients and mix properly.
  2. Coat in bread crumbs and fry them.

So if you have only boiled potatoes within minutes you can serve these yummy snacks. Also you can add grated carrots or peas, corn and cheese to make it more delicious. Well like I said you just need to play around with ingredients (veggies and spices) and create some yummy dish.

Lets make this super easy and kid’s favourite snacks Crispy Potato Lollipops.

Crispy Potato Lollipop
Crispy Potato Lollipop

10 Minutes Crispy Potato Lollipop

This is an easy finger food and loved by kids as well.
Prep Time15 mins
Cook Time10 mins
Total Time55 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, streetfood
Servings: 20 lollipops
Author: daintykitchen

Ingredients

  • 2 medium Potatoes Boiled, cooled, mashed
  • 1/2 cup Bread crumbs
  • 1 small onion finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp lemon juice
  • 1/2 tsp ginger garlic paste
  • 1/2 tsp salt or as per taste
  • 1 tsp red chilli flakes
  • 1 tsp oregano
  • 2 tbsp Refined flour to make slurry
  • 1/2 cup bread crumbs for coating
  • 1 cup oil for deep frying/ shallow frying

Instructions

  • Take mashed potatoes in a mixing bowl. Add bread crumbs, finely chopped onion, ginger garlic paste, red chilli powder, coriander powder, green chopped coriander & salt. Mix them well.
    Crispy Potato Lollipop ingredients
  • Keep in refrigerator to set for sometime. This helps in binding properly.
    Crispy Potato Lollipop
  • Then greese your palms and take out small balls from the mixture and roll it to give round shape or any other shape of your choice.
  • Make slurry by mixing 2 tbsp refined flour with 4 - 5 tbsp water. It should be of flowing consistency just for coating purpose.
    Slurry
  • In the meanwhile take breadcrumbs in a plate. Ad chilli flakes and oregano seasoning to it. Mix well.
    Crispy Potato Lollipop
  • Dip the potato balls into the slurry and roll it on the breadcrumbs mixture. Repeat this for each ball and keep aside.
    Potato Lollipop before frying
  • Deep fry or shallow fry them till it turns golden and crisp. Serve hot with any dip of your choice.
    Crispy Potato Lollipop

Notes

  • Keep potatoes boiled and cool it before starting cooking process. This will reduce the preparation time to 5 minutes.
  • Add grated carrots, corn, cheese to make it healthier option for kids and toddlers.
  • Adjust the chilli amount as per the age group or as per taste.
  • Insted of oregano you can use garam masala as well. It will give different flavor.

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Please follow and like us:

Crispy Corn Kabab Recipe

Corn kabab

Crispy Corn Kabab Recipe

Crispy Corn Kabab

Corn kabab as the name says it all the hero ingredient is corn or sweet corns. When we think of snacks or party appetizers, we want recipes that are easy, hassle free and at the same time quickly made. So here is one more name to such list. For this recipe take sweet corn (frozen) or fresh. If taking fresh corns then you need to boil and cool them before adding to other ingredients. And like I always mention in other kabab recipes where we add potatoes as binding agent, we need to boil them well in advance. This is because when just boiled and hot it has more water content so it will not bind properly. Second reason is even if you add corn starch for binding, it will turn out very sticky and will not bind in shape.

So as I say always keep some boiled potatoes in freeze. They help in reducing cooking time in many dishes (especially in Indian cooking).

For better result, after preparing the mixture of all ingredients keep it in refrigerator to set. So that it will not crack and split while deep frying. You can shallow fry or pan fry them but deep frying brings extra crisp in kabab. You can also prepare the kabab mixture, give them shape and keep in deep freezer for future use. So if you have some party or get together at home you can very smartly prepare the kababs in 5 – 10 minutes. Or you can give them shape of patties and place in pair of buns or breads and pack this healthy burger for your kid’s tiffin box.

Corn kabab
Corn Kabab/ Patties

Also read similar kabab recipes like Hara Bhara Kabab, Stuffed Hara Bhara Kabab, Vegetarian Shammi Kabab, Cheesy Potato Croquettes. I would also share few more reads in starter section like Falafel, Sesame Falafel, Sprouted Brown Chickpeas Fritters. Also read indo-chinese starters like Chilli Paneer, Veg Manchurian Dry, Gobi Manchurian, Chilli Corn, Chilli Potatoes.

How to make crispy corn kababs

Corn Kabab

Corn Kabab Recipe

This is an easy party snacking item which can be prepared within 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Appetizer, Evening Snacks, Party Snacks, Street Food
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 12 kababs
Author: daintykitchen

Ingredients

  • 1 cup Corn kernels frozen/ fresh
  • 2 Potatoes boiled and cooled
  • 2 tbsp Corn frozen/ fresh
  • 1 Onion finely chopped
  • 1 Green Chilli finely chopped
  • 1 tsp ginger paste or grated ginger
  • 2 tbsp Gram Flour dry roasted
  • 1/2 cup bread crumbs
  • 1/2 tsp Salt
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Garam Masala
  • 1/2 tsp Chat Masala
  • 1/4 tsp Turmeric powder
  • 1 tbsp Coriander leaves finely chopped
  • 1 cup Oil for deep frying/ shallow frying/ pan frying

Instructions

  • Take one cup of frozen corn. Grind to a paste without adding water. If you are taking fresh corn then boil before grinding.
    Corn kernels
  • Corn kernel paste for kabab
  • In a mixing bowl add the corn paste, potatoes, chopped onion, green chilli, coriander leaves, ginger paste, all ground spices mentioned in ingredients list above. Mix well. No need to add water.
    Corn Kabab Mixture of Ingredients.
  • Add bread crumbs and dry roasted gram flour to the mixing bowl. Mix them to a dough and keep in refrigerator for 30 minutes to set.
    Corn Kabab Mixture
  • Greese your palms and take a small lemon size ball and roll it. Give them shape of logs or kabab or patties.
    Corn kabab before frying
  • Drop in hot oil for deep frying. You can also pan fry or shallow fry
    corn kabab deep frying
  • Flip lightly and make sure cooked evenly.
    Corn kabab deep frying
  • Serve hot with onion rings and tomato ketchup or green coriander dip/ dhania chutney.
    Corn kabab
Please follow and like us:

Vegetarian Shami Kabab

Vegetarian Shammi Kabab [How to make vegetarian shammi kabab/ Shami kebab]

Shami kabab/ Shammi kabab/ shammi kebab is an Awadhi dish which is made from minced meat. However the vegetarian shammi kabab is generally made from black chickpeas/ brown chickpeas (kala chana). These are crisp and succulent. This is a simple recipe and also one of the healthiest party snacks item. Black chick peas are rich source of protein and fiber and it has many health benefits too. They help in weight loss and also keeps cholesterol level low. This is a good food for diabetic patients also. If you are following any particular diet, then you can simply have a cup of boiled chickpeas salad.

Also read other black chickpeas recipes:

  1. No Onion No Garlic Sauteed Chickpeas
  2. Sprouted Black Chickpeas Fritters
  3. Black Chickpeas Sweet Porridge

This is an easy to make snacks which takes less than 30 minutes to prepare. The only thing to do is soak the chickpeas overnight (6 – 8hrs) and boil them (pressure-cook for 6 -8 whistles). Grind to paste, add spices and shallow fry the kababs. While boiling you can add whole spices or else while binding you can add powdered whole spices (garam masala). Here I have added onion, whole spices along with boiled chickpeas while grinding. You can deep fry them also but however I have pan fried them. You can shape them as you wish. Just apply oil on both palms and shape the mixture. Serve these kababs with onion rings (with dash of lemon juice and black salt) or with cilantro dip (dhania chutney) or tomato ketchup. These can well combine with burger buns to make burger. Just add cheese spread or mayonese on both sides of bun, add some lettuce, onion rings for extra taste. Healthy burger is ready to serve.

This is somewhat similar to the falafel recipes which are made from garbanzo beans (white chickpeas). Read Sesame Falafel recipe here.

Read other kabab recipes also:

  1. Hara Bhara Kabab
  2. Stuffed Hara Bhara Kabab
  3. Coconut Kabab
  4. Crispy Corn Kabab

Lets make veg shammi kababs.

Veg Shammi Kabab

Vegetarian Shami Kabab

This is an easy recipe and takes less than 30 minutes for the preparation.
Prep Time10 mins
Cook Time20 mins
Total Time8 hrs 30 mins
Course: Appetizer, Evening Snacks, Party Snacks, Street Food
Cuisine: Indian
Keyword: Healthy Snacks, streetfood
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 cup Dried black chickpeas/ kala chana
  • 1 medium Onion finely chopped
  • 4 garlic chopped minced
  • 1/2 inch ginger chopped
  • 1 tbsp Coriander leaves finely chopped
  • 1/2 tsp Garam masala
  • 1 Green Chilli finely chopped
  • 1 tsp Cumin seeds
  • 1 tsp Red Chilli Powder
  • 2 tbsp Besan/ Gram flour

Instructions

  • Soak the kala chana in enough water for 7 - 8 hrs or overnight.
  • Then pressure cook adding salt and water for 6 whistles or till its cooked completely.
    Veg Shammi Kabab
  • Wait till the lid opens up. Cool it completely.
  • Add in finely chopped onion, coriander leaves, red chilli powder, coriander powder, garam masala & salt as per taste, 1 green chilli, chopped garlic and ginger.
    Veg Shammi Kabab
  • Then grind it to paste adding Don't add water.
  • In the mean while, dry roast 2 tbsp gram flour/ besan. roast till it becomes fragrant.
  • Add it to the mixture of ground paste and mix well. Make it a dough.
    Veg Shammi Kabab
  • Divide into equal parts and make small balls. Apply oil on palms. Take balls on palms and press it gently making tikki shape. Or you may give it different shape.
    Veg Shammi Kabab
  • Heat oil in a pan. Pan fry the prepared patties. Make it in a batch of 6 - 8 kabab at a time. Don't over crowd the pan.
  • Flip both sides till they are crisp and golden brown in color. Make sure its evenly cooked.
    Veg Shammi Kabab
  • Serve hot with onion & lemon salad.
    Veg Shammi Kabab
  • Veg Shammi Kabab

Please follow and like us:

Cheesy Potato Croquettes

Potato Croquettes

Cheesy Potato Croquettes

Cheesy potato croquettes are easy party snacks. Originally this belongs to Italian cuisine but very popular in all places. These are so soft that they will just melt in your mouth giving a burst of flavors. Oregano seasoning makes it more tasty and flavorful. It’s easy to prepare and takes less than 30 minutes for the whole process. Only one suggestion for better binding of the croquettes, you need to boil the potatoes in well advance and cool them completely before mixing other ingredients and flour. Otherwise it will be sticky and won’t bind properly. This might spoil your whole preparation. Also be careful not to overcook the potatoes. Else you need to add more flour (as binding agent).

I have made croquettes in two different batches or say in two different occasions.

Here I’m sharing my 2 different preparations. Process of making them is same. Only difference is few ingredients and shape of croquettes.

In first picture you will see that I have taken red & yellow bell peppers. In 2nd picture I’m using green bell pepper and corn kernels in the recipe. The rest all ingredients are same.

cheesy potato bites

cheesy potato bites
Pic 1

Potato Croquettes

In both places I have used grated mozzarella cheese. You can take any other processed cheese. Whole preparation took less than 30 minutes. It’s very simple and easy to prepare with few ingredients which are readily available in market.

cheesy potato bites
Pic 1

Potato Croquettes
Pic 2

Here for coating I have used both flour and bread crumbs. In the above images, the croquettes that are round shape are coated with refined flour. The finger shaped croquettes are coated with bread crumbs. Personally I like when it’s coated with bread crumbs. Because breadcrumbs make them more crispy.

Lets make cheesy potato bites. You can give them any of the shapes.

Cheesy Potato Croquettes

These are easy party appetizer made from potatoes stuffed with cheese.
Prep Time15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: American, Indian, Italian
Keyword: Healthy Snacks
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 cup Oil for shallow frying or pan frying
  • 4 medium Potatoes boiled
  • 1 bell pepper green/ yellow/ red
  • 1 Onion finely chopped
  • 1/2 cup Corn kernels boiled
  • 1 tbsp Coriander leaves finely chopped
  • 4 - 6 Garlic pods finely chopped
  • 1 tsp Chilli flakes
  • 1 tsp Oregano
  • 1/2 tsp Salt or as per taste
  • 1/2 cup mozzarella cheese (or any other processed cheese) grated
  • 2 tsp cornflour
  • 2 tbsp refined flour for slurry
  • 1 cup bread crumbs/ refined flour for coating

Instructions

  • Boil potatoes and keep in refrigerate to cool. Then mash or grate it completely.
  • Add corn flour, chopped bell peppers, onion, garlic, coriander leaves, oregano, chilli flakes, salt. Mix well with mashed potatoes.
    Potato Croquettes
  • Make small balls of equal size.
    Potato Croquettes
  • Then apply oil on both palms. take a ball and press it lightly to flatten slightly and make a pouch.
    Potato Croquettes
  • Put half tsp stuffing of grated cheese in centre.
    Potato Croquettes
  • Seal it from all ends and roll it to make a ball again. repeat this for all balls and make stuffed potato balls.
    Potato Croquettes
  • Potato Croquettes
  • Potato Croquettes
  • Potato Croquettes
  • Simultaneously prepare a slurry (flowing consistency) by mixing refined flour and water.
    Potato Croquettes
  • Drop the balls into slurry. take out and roll them on bread crumbs or refined flour for coating.
    Potato Croquettes
  • Repeat this for all stuffed balls.
    Potato Croquettes
  • Heat oil in a pan on medium flame.
  • Shallow fry or pan fry them on medium heat. Flip gently so that all sides will get cooked equally.
    Potato Croquettes
  • Remove from pan and place on paper napkin to get rid of excess oil.
    Potato Croquettes
  • Serve hot with tomato ketchup.
    cheesy potato bites

Please follow and like us:

Vegetable Manchurian | Veg Manchurian Recipe

Vegetable Manchurian | Veg Manchurian Recipe

veg manchurian

Veg Manchurian is a Chinese or better say Indo Chinese dish that is the best Indian street foods you will find at any place. These popular chinese foods are Veg Hakka Noodles, Veg Schezwan Noodles, Chilly Mushroom, Chilly Paneer, Veg Crispy, Chinese Bhel etc.

Kids normally love such food. We call them junk food but yes they love such recipes. So we can always make healthier version at home only. And since they love such foods, it’s better to make such homemade chinese food. Again since I have added more vegetables, and lesser flour this is 200% healthier than outside unhygienic food. I make such dishes for my kid who is a big time fan of chinese food. So am I. My baby is also likes veg lollipop. (I will share that recipe soon; keep visiting my blog). So monthly once or twice is not bad deal. Taste and health both are taken care of. Isn’t it?

How to make healthy vegetable manchurian?

In this veg manchurian you can add vegetables like cabbage, grated cauliflower, french beans, mushrooms, green onions, grated/ minced carrots, garlic, ginger, green chillies. These are basic vegetable I always take when it comes to any Indo Chinese dish. You can add mushroom as well.

This recipe is not very time consuming and takes little effort. While fine chopping can be a task. But you can take help of grater or food processor to fasten the process. This dish is prepared within 20 minutes (excluding preparation). This goes best with noodles or fried rice. However you may consider this as dry snacks or appetizer also (Manchurian Dry). That’s how this is a versatile dish in Indo chinese.

Lets make this easy Indo Chinese Street Food like vegetable chowmin, baby corn manchurian, chilli paneer, Veg Lollipop.

Vegetable Manchurian

This is an Indo chinese dish easy to make at home and a popular street food.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Evening Snacks, Street Food
Cuisine: Asian, Indian
Keyword: Indo Chinese, streetfood
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • All Purpose Flour / Maida – 1 Cup 200gms
  • Corn starch – 3 Tbsp
  • Capsicum – 1 cup Finely chopped & sliced (for gravy)
  • Cabbage – ½ Cup shredded thin
  • Carrots – ½ Cup grated (1/2 cup long shredded)
  • Cauliflower – ½ Cup grated
  • Beans – 1/4 cup finely chopped
  • Mushrooms- 1/2 cup chopped/ sliced
  • Onion – 1 sliced thin ½ finely chopped
  • Salt as per taste
  • Soya sauce – 1 tbsp
  • Vinegar – 1 tbsp
  • Green Chilli Sauce – 1 tbsp
  • Tomato Sauce – 1tbsp
  • Red chilli sauce – 1 tsp
  • Ginger & Garlic – 2 tbsp finely chopped
  • Green Chilli – 2 – 3 finely chopped
  • Spring onions – ½ cup
  • Refined Oil – as required for deep frying
  • Water – As required

Instructions

  • In a mixing bowl add all purpose flour, crushed ginger, garlic, finely chopped onion, salt, soya sauce and all kinds of finely chopped vegetables and mushrooms. Mix them well and form a batter for making dumplings. Keep sliced vegetables to add in gravy.
    veg manchurian
  • Heat oil in a pan for deep fry. Put ball shaped mixture into oil and fry till it turns golden brown. Remove from pan once done and place on tissue paper to drain out excess oil. After frying all dumplings, once again put the fried balls into hot oil for double frying. This makes the balls crispier.
    veg manchurian
  • Heat a pan on medium heat. Put 3-4 tsp oil. Add crushed or finely chopped ginger, garlic, green chillies and spring onions. Sauté for 1 min. Add thin sliced onions. Stir for 1 minute. Put all sliced vegetables. Stir fry for 2 minutes or vegetables are done and crispier.
    veg manchurian
  • Add 1 tsp of soy sauce, chilli sauce, tomato sauce, vinegar and ¼ tsp black pepper powder to the frying pan and sauté for 30 seconds.
    veg manchurian
  • Then add 1 cup water and let it simmer for some time.
  • In a small bowl add 2 tbsp corn flour and ¼ cup water and slowly add this starch mixture to the boiling gravy. It will thicken the consistency of the gravy. You can adjust corn starch mixture as per the consistency you require.
  • If you want dry manchurian then add only ¼ cup water and add the corn starch mixture to it. If you want with gravy add ¼ to ½ cup water and simmer for some time. Season with salt as per taste.
    veg manchurian
  • Add the fried manchurian balls to the gravy. Let it boil for 5 minutes. Turn off the gas and remove from heat.
    veg manchurian
  • Garnish with spring onions and vegetable manchurian is ready to be served.
Please follow and like us:

Kashmiri Dum Aloo

Kashmiri Dum Aloo

Kashmiri dum aloo is a delicious north Indian cuisine, prepared with curd and tomatoes. The red chilli powder or degi mirch gives the fabulous red color. If you can’t tolerate the heat then adjust the quantity of chilli paste as per your taste. Onion and garlic are not used authentic kashmiri dum aloo. If you are preparing in regular North Indian Style Dum Aloo, then you can add onion paste or ready to use curry paste for quick cooking. In this preparation I have used tomato puree and whisked curd to prepare the base gravy. To get more rich recipe use ghee or clarified butter. Some people add cashew paste. How ever this is a basic dish and doesn’t require more ingredients.  It’s a no-onion no-garlic dish which is a perfect dish for fasting days. (just remove saunf or fennel powder and use rock salt if you are making this for fasting days)

This is one easy to cook dish and takes less than 15 minutes to prepare and is super tasty.

Please read other North Indian Cuisine here.

Please read other curd based recipes here.

 

Kashmiri Dum Aloo

This is an easy to cook recipe. It doesn't contain any onion or garlic. The base gravy is prepared from Curd.
Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Course: Curd Special, Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Indian Curry
Servings: 2 People
Author: daintykitchen

Ingredients

  • 250 gm Baby potatoes boiled and peeled
  • 200 gm Curd
  • 1 Tomato Large size, pureed
  • 1/2 tsp Asafoetida/ Hing
  • 1 tsp Cumin seeds
  • 1 tbsp Corinader Powder
  • 2 - 3 tsp Degi Mirch, Kashmiri Chilli Powder
  • 1/2 tsp Fennel Powder
  • 1 tsp Salt
  • 1 tbsp Coriander leaves finely chopped
  • 1 pinch Garam Masala

Instructions

  • Boil and peel the baby potatoes. don't over boil the potatoes. 1- 2 whistle would be enough to get perfect potatoes.
  • Poke holes all around the potatoes using toothpick or skewers.
  • Take 2 - 3 tsp red chilli powder and mix with 1/4 cup of water and mix well to prepare a red chilli paste.
  • Heat oil in a pan for deep frying. Deep fry the potatoes and flip till you get golden brown skin all around. Once done remove from oil and keep on a tissue paper/ paper napkin.
  • Remove extra oil from pan. Leave 3 - 4 tbsp oil for further process of preparing gravy.
  • Add 1 tsp cumin seeds (Jeera) or caraway seeds (Shahjeera). Add hing. Then add the red chilli paste and stir continuously for 30 seconds.
  • Then add tomato puree, fennel powder, coriander powder and mix well. cook for 2 minutes.
  • Add beaten curd to the pan and mix well. Stir continuously till it starts boiling.
  • Then add fried baby potatoes. Add salt and let it simmer for 3 - 4 minutes more till all flavors incorporated into potatoes. If required add 1 cup water. But these comes with thick gravy. so don't add much water. keep stirring in between.
  • Let it simmer. After 5 minutes check the consistency. Turn off. add chopped coriander leaves and garam masala (optional). Serve hot with any kind of bread or rice.

Notes

Happy Cooking Friends 🙂
 

Please follow and like us:

Aloo Tikki Chat/ Ragda Patties – A Street food in a healthy way

Aloo Tikki Chat/ Ragda Patties

If you are from north you will call it tikki chat. If you are from Mumbai or Maharastra, you will call it as Ragda Patties. So you belong to north, west, east or south, this mouth watering street food is the king of all street foods. I feel nostalgic when i heard the name chat. So many childhood memories with this street food.

How many of you had bunked a lecture for this tangy chatpata chat?

I don’t know if anybody has ever. But I have bunked many classes in my college days for this ragda/ chat. I have always seen the chat stall crowded with students. You go at any point of time you will not find any chat stall empty. Especially if they are placed near school and colleges.

Normally these tikkis are made from potatoes. They are deep fried and that to double fried many times. But here in this recipe, I have shallow fried the tikkis. And I have used only 1 tsp oil for the whole process. Isn’t it healthy than the fried original street food of tikki chat.

Preparing this aloo tikki chat or ragda patties is a 3 step process in short.

  1. Boil and prepare tikking from them
  2. Prepare ragda/ chole
  3. Assemble them with other chutneys

Now lets start preparing this Aloo Tikki Chat/ Ragda Patties.

 

Aloo Tikki Chat/ Ragda Patties - A Street food in a healthy way

Easy Street food prepared with boiled potatoes, boiled white peas, other spices and chutneys.
Prep Time5 mins
Cook Time10 mins
Total Time6 hrs 15 mins
Course: Appetizer, Evening Snacks, Street Food
Cuisine: Central Indian, East Indian, Indian, North Indian, South Indian, West Indian
Keyword: Healthy Snacks
Servings: 2 Servings
Author: daintykitchen

Ingredients

  • 1 tsp Oil to shallow fry
  • 4 boiled potatoes
  • 1/2 cup white peas soaked overnight
  • 1 Onion finely chopped
  • 2 tbsp Coriander leaves finely chopped
  • 1 Tomato finely chopped
  • 4 tbsp green chutney (coriander + mint + green chilli)
  • 1 tsp Chat Masala
  • 1/2 tsp Garam Masala
  • 1/2 tsp Salt
  • 1 tbsp sweet chutney
  • 2 tbsp tamarind paste/ juice

Instructions

  • Clean, wash and soak white peas over night. pressure cook them for 5 - 6 whistles or they are cooked soft.
  • if you find some are cooked well and some are still bit hard, then cook for another 4 - 5 whistles. We need is over cooked or mushy for the recipe.
  • Boil potatoes. Once they are cold peel off the skin and mash them completely. Its advised to boil and cool them for at least 4 - 5 hrs. It will help in binding as they release starch.
  • Add salt and mix well. Make balls and press them to form patties like structure.
  • Greeze a pan with 1 tsp oil. Place the tikkis on pan. Shallow fry both till they turn light brown in color. Flip gently as they are soft.
  • Take a bowl. Place 1 - 2 aloo tikki. Add 5 tbsp ragda. Add in green chutney and sweet chutney, finely chopped onion, green chillies, coriander leaves, curd. Add chat masala, garam masala, salt, black salt, curd (optional) and mix well.
  • Sprinkle sev and papdi (I didn't have papdi so i have skipped this).

Please follow and like us:

Coconut Fritters/ Coconut Kababs/ Coconut Pancakes

Coconut Fritters/ Coconut Kababs/ Coconut Pancakes

Coconut Fritters/ Coconut Kababs/ Coconut Pancakes you call it by any name, you are going to love this kind of savory appetizer. I loved this with my thai sweet & chilli dip which were ultimate combination for me. You can also try them with my versatile easy coriander/ cilantro dip or any kind of sauce or dip of your choice. In cold freezy monsoon days they are a treat for your taste buds. Normally when we think of making fritters we think of potatoes, onions and some other vegetables. But this is a rare combination you may try as a appetizer. Or even you can use them in curry as koftas. I just loved them. There was a little crisp and soft at the same time.

So here hero ingredient is coconut and I have taken mixing agent gram flour. This is a complete vegan and gluten free recipe. This is also a perfect tasty appetizer for those who are following keto diet.

The only thing I struggled is getting a good coconut scrapper. This is so much required because with the scrapper the coconut comes out smoothly and at the same time they are juicy because of the way of extraction. At the same time if you will grate the inner soft part with a grater the extracted thing will not be as soft as it should be. In that case the fritters would be bit tighter. To get softer pancakes you need correct extraction method. I would suggest a good coconut scrapper for this dish.

Coconut Fritters/ Coconut Kababs/ Coconut Pancakes

These are prepared from coconut grated (scraped) and gram flour. Deep fry or shallow fry or bake them. Enjoy them as snacks with tea or use them in gravy to make curry.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Evening Snacks
Servings: 5 Servings
Author: daintykitchen

Ingredients

  • 1/2 cup oil
  • 1 cup grated coconut
  • 1 onion
  • 2 green chillies
  • 1/2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp salt or as per taste
  • 3 tbsp gram flour
  • 1/2 tsp cumin seeds
  • 2 garlic cloves

Instructions

  • Take scraped coconut, gram flour, onion, minced garlic, and all spices in a bowl.
  • Add little water at a time and make a thick dough like batter. whisk it for 2 - 3 minutes to incorporate air into this. This will make the pancakes little more soft.
  • Heat oil in a pan. Make small balls and then flatten it slightly by pressing with spatula or spoon and give it a shape of patties.
  • Flip and cook both sides till light brown in color. Cook on medium flame so that it will get cooked from center as well.
  • Serve hot with any sauce of your choice.

Please follow and like us:

Tri-Color Sesame Falafel with Cilantro Dip

Tri-Color Sesame Falafel with Cilantro Dip

When I started learning Middle Eastern cuisine the first thing in my mind was Falafel. Falafel is basically a fritter made up of legumes paste. Garbanzo beans or fava beans are the key ingredient of this dish. It was originated in Egypt. It used to be a street food in Middle East countries like Arab. This was a vegetarian substitute to meat balls. Traditionally they are deep fried but if you are on low carb diet you can bake the falafel in microwave as well. These are served with Pita breads and tahini sauce.

Dried Or Canned Beans to use?

In middle eastern countries garbanzo beans are used predominantly to make falafel. While preparing this dish don’t use canned garbanzo beans as they are already cooked and needs binding agent to form balls out of the mixture. Always use raw ones. Soak the raw garbanzo beans for 10 – 12 hours minimum or over night. Then strain out the beans and blend it to a paste. Then keep aside the paste for 1 – 2 hrs in refrigerator to set. the drier the paste, the easier it will be to make balls and fry. Else the balls will split in hot oil and you will not like that all your work went in vein.

Remember, the garbanzo beans require water and heat for proper cooking. So probably we soak and pressure-cook to get softer beans. But for this recipe its necessary that you shall not boil the beans before blending. Only one step is sufficient that is soak properly in water. The rest cooking will be done once the paste comes in contact of hot oil. If you cook them first then it will be difficult to bind them without adding any flour. Here I have not added any flour or baking powder for this recipe. Yet these turned out really softer inside with a crunchy outside.

If you have missed other falafel recipes, read the recipe here!

Read more about Cilantro Dip Recipe Here!

Ingredients:

The major ingredient is sesame. I have used other grated vegetables for different colors.

These are 3 sesame falafel: 1) Spinach Sesame Falafel, 2) Sesame falafel 3) Beetroot sesame falafel

I have served them with beetroot shot & my versatile cilantro dip.

 

 

Tri-Colored Sesame Falafel with Cilantro Dip

These are made from chickpeas paste which are deep fried after adding other ingredients.
Prep Time15 mins
Cook Time20 mins
Total Time12 hrs 35 mins
Course: Appetizer, Evening Snacks, Street Food
Cuisine: Middle Eastern
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 20 Falafel
Author: daintykitchen

Ingredients

  • 1 cup refined oil for deepfrying
  • 250 gms garbanzo Beans
  • 1 onion finely chopped
  • 6 garlic pods finely minced
  • 10 spinach leaves
  • 1/2 beetroot
  • 2 tbsp sesame seeds (raw)
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp coriander leaves finely chopped

Instructions

  • Soak the chickpeas for 8 hours or over night. In morning drain out the water and keep aside for some times. Blend it to coarse paste in a food processor.
  • Cover the thick paste and keep aside in refrigerator for 1 hour to set dry.
  • Remove from freeze and mix chopped onion, garlic, green chillies, coriander, red chilli powder or paprika, black pepper powder. Mix well.
  • Heat oil in a pan. Make small balls and press it to form patties shape. Drop one by one into oil. don't over crowd the pan else the patties may fall apart while flipping sides.
  • flip to other side with help of a tong. Fry on medium high flame till its golden brown in color. Remove from heat and place on paper napkin.
  • to make red beetroot falafel, along with onion and garlic add finely grated beetroot . Squeeze out to drain any excess juice. Rest all process would be same.
  • to make green spinach falafel, similarly finely chop spinach leaves and add to the paste. you can clean wash and dry the leaves before chopping them.

Notes

  • If you are blending the beans and vegetables together then immediately you can cook them else they will release their natural juices and you need to add flour to the recipe.
  • So if taking juicy vegetables like beetroot you have to squeeze the juice from grated beetroot.

Please follow and like us:

Kids Special Bread Rolls for Tiffin Box

Easy Bread Rolls for Kids

Kids Special Bread Rolls, is one great tiffin box idea. It has bread, potato stuffing and its deep fried to make it tasty, crispy and crunchy which normally a kid likes to eat. Kids need fat and energy punch to stay active in their growth period. If you have boiled potatoes in your refrigerator, It won’t take 10 minutes to prepare the rolls. In fact every one can have this delicious rolls. This is one of our favourite tea time snacking dish. I do keep boiled potatoes in my fridge because this gives lots of snacking options. 

Read similar healthy appetizers and finger foods for kids. e.g. paneer corn seekh kabab, potato lollipop, veg shammi kabab, spinach corn sandwich, stuffed bread roll, cheesy potato sandwich, aloo kachori, stuffed paratha like aloo paratha, gobi paratha, paneer paratha. All these items are favourite dishes of my 4 yr old kid. So whenever I keep them for his school lunch, he is very happy.

Let’s make the crispy bread rolls. Kids love tomato ketch up but it tastes even great with green coriander chutney. 

Kids Special Bread Rolls for Tiffin Box

Bread rolls are easy to make and kids love this delicious snacking item. This is made from bread with potato stuffing. These are then deep fried and served as tea time snacking which can be served with tomato ketch or coriander chutney
Prep Time5 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Breakfast, Evening Snacks
Cuisine: Indian
Servings: 2 People
Author: daintykitchen

Ingredients

  • Bread Slice – 4
  • Potato- 2 – 3 boiled & mashed
  • Coriander Powder – 1.5 tsp
  • Red Chilli Powder – Pinchor less
  • Salt – 1 tsp or as per taste
  • Oil – for deep fry
  • Coriander leaves – 1 tbsp finely chopped
  • Water required to soak breads

Instructions

  • Add boiled and mashed potatoes, coriander powder, red chilli powder, salt and mix the properly to make the stuffing.
  • You can add finely chopped onion, green chillies and crushed garlic clove. But this is completely optional and you can skip them too.
  • If you want can add dash of lemon juice or chat masala to the stuffing.
  • Take bread and cut and remove the sides. but don’t discard them. They can be fried and used as bread sticks. dip the bread in water and remove immediately. Softly press to remove excess water.
  • Put the stuffing on bread and cover it from all sides of the wet bread. Squeeze from all ends to make a ball shape. You can remove the four sides or keep it as per your choice.
  • Remember the wet bread is soft and so don’t press hard else it will break and will open the bread and stuffings. Prepare all rolls and keep aside on a dry plate.
  • Heat oil in a kadai for deep fry. Release the stuffed bread into oil.
  • Fry until golden brown and remove once done from both sides. Strain excess oil using tissue paper.
  • Serve hot with coriander chutney or tomato ketchup.

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Please follow and like us: