Healthy vegetable samosa - Popular Indian Snacks

Here is a Samosa Recipe which is a very popular snacks throughout India. They come with tons of guilt, and yet we can't live without them. Here we have a healthy vegetable samosa recipe, prepared in a healthier manner without compromising on the taste front.

Ingredients for filling:

• Boiled and mashed 3 large potatoes
• ½ a cup of boiled peas
• ½ a cup of onions chopped finely
• 4 tablespoon of chopped coriander
• 2 tablespoon of fresh chopped basil leaves
• 2 tablespoon of red chilli powder
• 1 tablespoon of turmeric powder
• A pinch of garam masala (mixture of 5 spices)
• 1 tablespoon of turmeric powder
• 1 tablespoon garlic paste
• Salt to your taste
• 1 tablespoon of oil

Ingredients for the shell:

• 3 cups of flour
• 1 tbsp fine semolina
• Oven for baking or steamer for steaming
• Lukewarm water for the dough
• Salt to taste

Method for filling:

1. Put a pan on medium heat and add 1 tablespoon of oil to it.
2. Add garlic paste, onion and saute for a few seconds.
3. Now one by one, add all other ingredients to it and your samosa filling is ready.

Method for shell:

1. Mix the salt, semolina and all-purpose flour together.
2. Knead it into soft dough.
3. Now roll small size chapattis out of it, something which fits in the palm of your hand easily.
4. Make sure that the small-sized chapattis are not too soft nor hard, just right in consistency and feel.
5. Now add the mixture inside the chapattis and seal the rolls from outside.
6. Once done, either steam them for 10-15 minutes or bake them at 300 degrees for 10 minutes and your healthy samosas are ready.
7. Serve them immediately with green or red chutney have (Try it with tea or coffee)

Enjoy most popular indian snacks... must leave comment if you like it... :)

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Potato Onion Paratha-quick

This is a spicy and traditional shallow fried Indian Bread prepared from Boiled potato, onion, green chilli, wheat flour and other spices. Potato Onion Paratha is one type of Indian Masala Bread with shredded Onion in it. It is easy to prepare for breakfast or evening snack. It is a spicy, yummy replacement of traditional Plain Paratha.

Ingredients:

3 cups whole wheat flour

2 medium size boiled potato

1 cup finely chopped onions

1 tsp ginger-green chilli paste

1 tsp cumin seeds

1/2 tsp freshly ground black pepper powder

1/2 cup chopped coriander leaves
salt to taste
whole wheat flour (gehun ka atta) for rolling

oil/ghee for cooking

 Method:

   1. Combine all the ingredients in a bowl, mash boiled potato, mix well and knead into a soft dough, using very little water.

   2. Divide the dough into 6 equal portions and roll out each portion into a circle of 6" diameter, using the flour for rolling.

   3. Heat a tava and cook each paratha, using little oil/ghee, till golden brown spots appear on both the sides.

   4. Serve hot with tea, coffee, sauce, pickle.

Enjoy it.. must leave comment if you like it... :)

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Banana oats muffin

Ingredients: 2 3/4cup mashed bananas, 2 tbs oil, 1 egg, 1/2cup fat-free milk, 3/4 tsp vanilla extract, 2/3cup whole-wheat flour, 1/2cup quick-cooking oats, 1/4cup sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp salt, cooking spray. 

Method: Preheat oven to 375º. Mix all ingredients together - starting with the wet ingredients and then adding the dry ingredients. Pour into a baking tray. Bake for 18-20mins or until a wooden pick placed in the center comes out clean. 

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Banana blueberry bread Muffins

Ingredients: 1cup all-purpose flour, 1/2cup whole wheat flour, 3/4cup uncooked quick-cooking grits, 1/2cup sugar, 1/2 tsp salt, 1/2 tsp baking powder, 1/4 tsp baking soda, 3 tbs oil, 1cup mashed banana, 3/4cup blueberries (a low-preservative blueberry jam will also do - reduce sugar if using jam), 2 large eggs. 



Method: Preheat oven to 350°. Mix flours, grits, sugar, salt, baking powder, and baking soda. Then, make a well within the mixture and add oil, banana, blueberries, and eggs; add to flour mixture. Spoon the batter into a baking tray and place it in oven. 

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Choclate chip cookies..

Ingredients

1/2 cup (125 mL) butter
1/2 cup (125 mL) shortening
1 cup (250 mL) granulated_sugar
1/2 cup (125 mL) packed brown_sugar
2 eggs
1 tbsp (15 mL) vanilla
2 cups (500 mL) all-purpose_flour
1 tsp (5 mL) baking_soda
1/2 tsp (2 mL) salt
2 cups (500 mL) semisweet_chocolate chips
1 cup (250 mL) chopped walnuts or pecans.

Preparation:

    1.       In bowl, beat butter and shortening; gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.

    2.     Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased rimless baking sheets. With fork, flatten to 1/2 inch (1 cm) thickness. Bake in 375F (190°C) oven for 15 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.

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CHOLE BHATURE

Chole Masala:

Prep Time: 10-15 mins (excluding soaking time)
Cooking Time: 25-30 mins
Serves: 3-4.

Ingredients:

1 cup White Kabuli Channa
2 big Onions
3 large Tomatoes/1 canned Tomato
1 inch Ginger
2-3 cloves Garlic
½ tsp Amchur Powder/Marble Sized Tamarind
½-1 tbsp Sugar
1 tsp Garam Masala
½ tsp Kitchen King Masala
½ tsp Channa Masala (optional)
1-2 tbsp Kasuri Methi
2 Cardamoms
2 Cloves
½ inch Cinnamon
2-3 tbsp Coriander Leaves, chopped
1 tsp Cumin Seeds
1 tbsp Oil
Salt to taste

Method:

Soak kabuli channa over night in enough water with little cooking soda
Drain and wash well and cook it in pressure cooker with enough water for about 15 minutes.
In a mean while, grind onion, ginger, and garlic along with cardamom, cloves and cinnamon without adding any water.
Score a cross with a sharp knife in the base of each tomato and place them in boiling water and leave for 2 -3 minutes.
Drain and allow them to cool. Then peel the skin and make a puree in food processor and keep it aside.
Heat ghee or oil in a frying pan and add cumin seeds to it.
When it splutters add the ground masala paste and fry in medium flame till ghee separates from it.
Add garam masala, kitchen king masala and channa masala and sauté it for a minute.
Now mix tomato puree and keep stirring constantly until the moisture is completely absorbed.
Add salt, amchur powder, sugar and cooked channa with its water and cook till gravy turns thick.
Remove from fire and garnish with chopped coriander leaves and serve hot with bhaturas or puries accompanied with finely chopped onions and lemon pieces.

Bhatura:
Prep Time: 10 mins (excluding resting/rising time)
Cooking Time: 10-15 mins
Serves: 3-4

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Ingredients:

2 Cups Plain Flour
2 tbsp Plain Yogurt/Sour Cream
1 tsp Baking Powder or eno
1 tbsp Oil
Salt to taste

Method:
Mix all the ingredients above and knead well using enough water to make soft dough.
Cover it with wet cloth and keep it in a warm place for 2-4 hours.
Make a lemon sized ball and roll them out to chapatti sized circles with ¼ cm thickness.
Heat oil in a deep frying pan and fry bhaturas till they turn slightly golden and place them on paper towel.
Make sure that you don’t fry the bhatures long because you want them to be soft and light golden.
Serve them with Chole and vegetable salad and relish.

Enjoy... :)

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Chole tikki chat

Ingredients

For the tikki’s:

1/2 cups boiled potatoes, grated
3 tbsp corn flour
1 bread slice (with crust removed)
salt to taste

For the filling :

1/2 cup crumbled paneer (cottage cheese)
1/2 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
2 tbsp tomato puree
1 medium onion, chopped
2 tbsp chopped coriander (dhania)
1 tbsp oil
salt to taste

Other ingredients:

bread crumbs for coating
oil for deep-frying

For serving:

1 recipe Chole
4 lemon wedges
1 onion, chopped

Method

For the tikki’s:

1.       Soak the bread in water. Squeeze out the excess water and crumble it.

2.      Mix the potatoes, cornflour, crumbled bread and salt and knead well into a soft dough.

3.      Divide the mixture into 10 equal portions, shape into even sized rounds and keep aside.

      For the filling: 

1.       Heat the oil in a pan and add the cumin seeds. When they crackle, add the turmeric powder, chili powder, coriander powder, tomato purée and salt and sauté for 1 minute.

2.      Add the paneer and mix well. Cook for one minute more.

3.      Remove from the fire, add the onion and coriander and mix well.

4.      Divide the mixture into 10 equal portions.

How to proceed

1.       Flatten out each potato portion into a 50 mm. (2") diameter circle. Place a portion of the filling in the centre of each circle.

2.      Bring together the edges in the centre to seal the filling inside the potato. Repeat with the remaining portions to make 9 more tikkis.

3.      Roll the filled potato tikkis in bread crumbs and flatten them slightly.

4.      Deep fry in hot oil till golden brown.

5.       Serve hot with the chole, lemon wedges and chopped onion.

Tips

1.       Use old potatoes (wafer potatoes) to get crisper tikkis.

2.      You will need 3 to 4 medium sized boiled potatoes for 1½ cups of grated potatoes.

Enjoy your salad and yes don't forget to give feedback :)

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