Non- Fried Kachori ( Non- Fried Snacks )

Kachoris are a delight for the diner – nutritious and tasty at the same time. But the one black spot that usually mars the goodness of kachoris is that they are deep-fried. Here is a non-fried version of kachori that you’re sure to enjoy as much as the original. You can now indulge in the protein boost of moong dal without worrying about the calories of a deep-fried snack!
Add your private note Soaking Time:  8 Hours
Preparation Time: 15 mins
Cooking Time: 15 mins
Baking Time:  25 Minutes
Baking Temperature:  180ºC (360ºF)

Ingredients

For The Dough3/4 cup plain flour (maida)
2 tsp melted ghee
salt to taste

For The Stuffing1/2 cup split yellow gram , soaked overnight
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp ginger-green chilli paste
2 tsp fennel powder
2 tsp sugar
salt to taste

Other Ingredients1/4 tsp oil for greasing

Method
For the dough

1. Combine all the ingredients in a bowl, add enough water and knead into soft dough using enough water.
2. Divide the dough into 10 to 12 small equal portions and roll out each into a 63mm (2”) diameter thin circle. Cover with a wet muslin cloth and keep aside.
   

For the stuffing

1. Drain the moong dal, add 2 to 3 tbsp of water and pressure cook for 1 whistle. Drain again and keep aside.
2. Heat the oil in a non-stick pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and sauté for a few seconds, while stirring continuously.
3. When the seeds crackle, add the moong dal, turmeric powder, chilli powder, ginger-green chilli paste, fennel powder, sugar and salt and mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
4. Remove from the flame and cool slightly.
5. Divide the stuffing 10 to 12 equal portions and shape into round balls. Keep aside.

How to proceed

1. Place a puri on a flat dry surface and put a portion of the stuffing in the centre and seal the edges on top.
   
2. Give a round shape to each kachori by rolling between the palms.
   
3. Repeat with the remaining puris and stuffing to make more kachoris.
   
4. Arrange on a greased baking tray and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes.Serve hot.
   

Soya Mutter Pasanda

A scrumptious subzi that is also very simple to make! Green peas and soya chunks come together in an all-new style! Most of the preparations can be done well in advance, so you can whip this dish together in a jiffy! Boiled onion paste and tomato puree can be made and stored in the refrigerator to be used as required. Boiled onion paste imparts a good flavour and reduces the cooking time. A dash of cream adds a royal touch; feel free to add 2 to 3 tablespoons if you want it richer! Relish with roti or steaming hot rice.

Ingredients

1 tbsp soya oil
1/2 tsp cumin seeds (jeera)
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup boiled onion paste
1/4 cup fresh tomato puree
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp sugar
salt to taste
1/2 cup boiled green peas
1/4 cup soaked and roughly chopped soya nuggets
1 tbsp fresh cream
2 tbsp chopped coriander (dhania) for garnishing

Method

1. Heat the soya oil in a kadhai and add the cumin seeds.
2. When the seeds crackle, add the ginger-garlic paste and boiled onion paste and sauté till it turns golden brown in colour.
3. Lower the flame, add the tomato purée and sauté till the mixture leaves oil.
4. Add the turmeric powder, chilli powder, garam masala, sugar, salt and 2 tablespoons water and simmer for another 5 to 7 minutes while stirring continuously.
5. Add the green peas and soya chunks, mix well and cook for another 5 minutes.
6. Add the cream and mix well.
7. Serve hot garnished with coriander.

Kadhai Paneer ( Punjabi Subzi )

A tantalizing dish to rustle up when you are in a hurry. Replace the paneer with mixed boiled vegetables to make subzi kadai.

Ingredients

1 1/2 cups paneer (cottage cheese) , cut into 1 inch cubes
oil for deep-frying
2 tbsp butter
1 tsp coriander (dhania) seeds , dry roasted and crushed
1 tsp ginger garlic paste
1 1/2 cups chopped tomatoes
1 1/2 tsp chilli powder
1/4 cup fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1/4 tsp cardamom (elaichi) powder
1/4 tsp punjabi garam masala
1/2 tsp sugar
2 tbsp chopped coriander (dhania) for the garnish

Method

1. Heat the oil in a deep non- stick kadhai and fry the paneer cubes for 3 to 4 minutes.
2. Put in warm water for 15 minutes. Drain again and keep aside.
3. Heat the butter in a kadhai, add the coriander seeds and sauté for half a minute.
4. Add the ginger-garlic paste and sauté for another minute.
5. Add the tomatoes and sauté with ¼ cup of water for 5 minutes, while stirring occasionally.
6. Add more ¼ cup of water and cook on a medium flame for another 6 to 7 minutes or till the oil separates from the gravy, while stirring occasionally.
7. Add the chilli powder, cream and dried fenugreek leaves and salt and simmer for 2 minutes.
8. Add the paneer, cardamom powder, punjabi garam masala and sugar and cook for 2 to 3 minutes.
9. Serve hot garnished with coriander.

Malai Kofta

With malai kofta, it is always celebration time! this is one dish which nobody will get bored of even if it is served at every party. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep frying them.
Add your private note Preparation Time: 25 mins
Cooking Time: 30 mins

Ingredients

For The Koftas1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch turmeric powder (haldi)
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
salt to taste

For The Gravy5 large tomatoes
2 large onions
2 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)
1 tbsp cashewnut (kaju) paste
1 tsp sugar
1 tsp punjabi garam masala
1 tsp chilli powder
4 tbsp butter
salt to taste

To Be Ground Into A Paste (for The Gravy)15 garlic (lehsun) cloves
25 ginger (adrak)
5 green chillies

Other Ingredients oil for deep-frying
1 tbsp fresh cream for the garnish

Method
For the koftas

1. Combine all the ingredients together and divide it into 8 equal portions.
2. Roll each portion into a cylindrical shape and deep-fry them over a medium flame in hot oil till they are golden brown. Drain and keep aside.

For the gravy

1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter in a pan, add the onions and stir-fry for 5 minutes till light brown.
4. Add the cloves, cinnamon and onion paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 cup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the punjabi garam masala, chilli powder, salt and pepper and cook for 5 minutes.

Paneer Corn Korma ( Protein Rich Recipes )

Paneer corn korma, this protein rich dish is packed with the goodness of curds and paneer, and tastes great with piping hot parathas. Protein-rich foods like coconut, poppy seeds and cashewnuts are dry roasted and blended well to make a masala that imparts a rich flavour to this delicacy. Our body cells, which are made of proteins, undergo continuous wear and tear; hence, a good supply of proteins is necessary to make up for this.
Add your private note Preparation Time: 10 mins
Cooking Time: 25 mins

Ingredients

For The Masala1/4 cup freshly grated coconut
2 tsp poppy seeds (khus-khus)
6 to 8 cashewnuts (kaju)
3 to 4 green chillies , roughly chopped

Other Ingredients5 tsp oil
3/4 cup paneer , cut into 37 mm. (1 1/2”) pieces
1/2 cup thinly sliced onions
1 cup finely chopped tomatoes
1 to 2 cardamom (elaichi)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
3/4 cup beaten fresh curds (dahi)
3/4 cup sweet corn kernels

For The Garnish2 tbsp finely chopped coriander (dhania)

Method
For the masala

1. Heat a kadhai, add the coconut and dry roast on a slow flame till it turns light pink in colours, while stirring continuously.
2. Add the poppy seeds and cashewnuts and dry roast on a slow flame for another minute, while stirring continuously. Keep aside to cool.
3. Add the green chillies and blend in a mixer till smooth, adding little water. Keep aside.

How to proceed

1. Heat 3 tsp of oil in a kadhai, add the paneer and sauté on a medium flame till they turn light brown in colour. Remove and keep aside.
2. Heat the remaining 2 tsp of oil in the same kadhai, add the onions and sauté on a medium flame till they turn golden brown in colour. Remove and keep aside to cool.
3. Blend in a mixer till smooth, adding water if required. Keep aside.
4. Combine the prepared masala and onion paste in a pan and sauté on a medium flame for a minute.
5. Add the tomatoes, cardamom, chilli powder, turmeric powder, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring continuously.
6. Add the paneer cubes, curds, corn and 1/3 cup of water, mix well and simmer for 10 to 12 minutes, stirring twice in between. Serve hot garnished with coriander.

Pindi Chole

A popular variation of the versatile Chole, this is different from the regular preparation in terms of texture and colour. Pindi Chole is a dry dish, where the Chole are coated very lightly with the gravy. Tea leaves give this dish its rich colour.
Add your private note Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients

1 cup kabuli chana (white chick peas), soaked overnight
2 tbsp chana dal (split bengal gram), soaked overnight
2 black cardamoms (badi elaichi)
25 mm. (1") stick of cinnamon (dalchini)
1/4 tsp baking soda
2 tsp tea leaves
1/2 cup grated onions
1 1/2 tsp pomegranate (anardana) powder
1 tsp ginger (adrak) paste
1 tsp thinly sliced green chillies
1 tsp coriander (dhania) powder
1 tsp punjabi garam masala
1/2 tsp chilli powder
3/4 cup fresh tomato puree
2 tsp chole masala
4 tbsp oil
salt to taste

For the garnish2 tbsp grated paneer (cottage cheese)

Method

1. Drain and wash the kabuli chana and chana dal. Keep aside.
2. Make a small potli by tying the cardamom, cinnamon and tea leaves in a 2" x 2" piece of muslin cloth.
3. Pressure cook the kabuli chana, chana dal, the potli, soda-bi-carb, salt and 2½ cups of water for 2 whistles.
4. Discard the potli and keep aside.
5. Heat the oil in a kadhai, add the onions and sauté till they are golden brown.
6. Add in the pomegranate seed powder, ginger paste, green chillies, coriander powder, Punjabi garam masala and chilli powder.
7. Add the tomato purée and salt and cook till the oil separates from the gravy.
8. Add the kabuli chana and chana dal alongwith the water and chole masala.
9. Cook till the chole is completely dry.
10. Serve hot garnished with paneer.

Veggie Burger ( Burgers and Smoothies Recipe)

The veggie burger is one of the most common burgers around, but let me tell you upfront that this recipe is not a run-of-the-mill one! it is a wonderful indo-western combo, as the tikki imbibes true indian spices while the spread uses chilli sauce and oregano to perk up the mayonnaise. Also, unlike the common burgers in which the vegetables are boiled, here we use raw vegetables sautéed to perfection. The complementary colours of the capsicum and potatoes in the salad ensure that it looks very tempting too!

Ingredients

For The Cutlets1/2 cup finely chopped onions
1 cup finely chopped potatoes
1/2 cup finely chopped french beans
1/2 cup finely chopped carrots
1/2 cup finely chopped cabbage
2 tbsp oil
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup plain flour (maida)
2 tbsp finely chopped coriander (dhania)
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

For The Chilli Mayo Spread2 tbsp chilli sauce
4 tbsp mayonnaise
1 tsp finely chopped garlic (lehsun)
1 tsp dried oregano

For The Salad1 cup sliced coloured capsicum (red , yellow and green)
1/2 cup boiled and peeled potatoes , cut into long strips like french fries
1 tbsp butter
salt and freshly ground black pepper powder powder to taste

Other Ingredients4 burger buns
4 tsp melted butter
4 lettuce leaves
4 cheese slices

Accompaniments french fries

Method
For the cutlets

1. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for a minute.
2. Add all the vegetables and cover with a lid and cook on a medium flame for 10 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water to avoid the vegetables from burning.
3. Add the chilli powder, turmeric powder and salt and sauté on a medium flame for a minute.
4. Add the plain flour and cook on a medium flame for 2 minutes, while stirring continuously.
5. Remove from the flame, add the coriander and mix well.
6. While the mixture is yet hot, mash it using a potato masher to a coarse mixture. Keep aside.
7. Divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
8. Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides.
9. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

For the chilli mayo spread

1. Combine all the ingredients in a deep bowl and mix well.
2. Divide the spread into 2 equal portions and keep aside.

For the salad

1. Heat the butter in a broad non-stick pan, add the coloured capsicum and sauté on a medium flame for 2 to 3 minutes.
2. Add the salt and pepper and sauté on a medium flame for 1 minute.
3. Add the potatoes and sauté on a medium flame for another minute.
4. Remove from the flame and keep aside to cool.
5. Add 1 portion of the chilli mayo spread and mix well.
6. Divide the salad into 4 equal portions and keep aside.

How to proceed

1. Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
2. Apply ¾ tbsp of the chilli mayo spread on each buttered side of the bun half.
3. Place the lower half of a bun on a clean, dry surface with the buttered–spread side facing up.
4. Place 1 lettuce leaf, a cutlet and a cheese slice over it.
5. Spread 1 portion of the salad on it and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly.
6. Repeat with the remaining ingredients to make 3 more burgers.
7. Serve immediately with french fries.

RECIPE SOURCE : Burgers and Smoothies