Kale Chane ke Tikki (Black Chickpeas Tikki)

Ingredients :-

Boiled Kala chana (Black chickpeas) - 1 cup (Make a roughly paste of chana in a blender with little water)

Onion - 1 no. (Finely chopped)

Ginger paste - 1/2 tsp

Green chilly - 2-3 nos.

Coriander leaves chopped few

Carrot grated - 1 no.

Amchur powder (Dry mango powder) - 1 tsp

Lemon juice - 1/2 tsp

Besan (Gram flour) - 2 tsp

Corn flour - 1 tsp

Bread crumbs - 2-3 tsp

Mustard oil - 1-2 tsp

Oil for frying 

Method :-

Take all the ingredients together in a bowl and mix it well. Divide the mixture into equal portions and give tikki shape, roll over the bread crumbs and shallow fry in tawa / pan. Serve hot with any chutney or sauce or as side dish with rice.

  

NOTE :- You can also deep fry the tikkis in oil till golden in colour.

• You can prepare chaat from this. Keep the tikkis in plate, just flatten it by your palm, add fresh curd, green chutney, imli ki meethi chutney, chaat masala, chopped onion, coriander leaves, black salt, roasted cumin n coriander seeds powder and spread some bhujiya..Enjoy your chatpati snacks..!!!

KADALI MANJA BARA (BANANA STEM CUTLET)

BANANA STEM is good for health and rich source of Fibre, Vitamin B6, Potassium which helps in the production of Insulin and Hemoglobin. It's very beneficial for those on a Weight-Loss program. It keeps High Blood Pressure in control. It is a good diuretic and helps to detoxify the body. It has cooling effect. The popular belief is that eating Banana Stem is very good for Kidney Stones.

Ingredients :-

Banana Stem (Kadali Manja) - 1 cup (Finely Chopped)

Boiled Small Chick peas - 1/2 cup

Gram flour - 2-3 tsp

Rice Powder - 2 tsp

Green chillies chopped - 2 tsp

Onion chopped - 1 no.

Garlic - 5-6 cloves

Ginger - 1' inch

Cumin Seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Chopped Coriander leaves

Salt to taste

Oil  for shallow frying

Method :-

Cut the banana stem into small pieces, add little salt and haldi, mix and keep aside for 10-15 minutes. Heat oil in a pan. Squeeze the excess water from the chopped stem. Add little cumin seeds and dry red chilly to the oil. When it crackle, add chopped manja (Stem), saute and little fry for 5 minutes. Switch off the flame, cool it. After it get cool, take the fried banana stem, chick peas, garlic cloves, ginger and blend it to make a coarse paste (not very fine). Transfer to a bowl, add chopped onion, chopped green chillies, chopped coriander leaves, salt to taste, little lemon juice, gram flour, rice powder and mix it well. Heat a pan with little oil. Made into desired shapes and shallow fry them both sides in medium flame till golden brown. Serve hot with any chutney or as side dish with rice / roti..

LAU CHOPA BARA..(CUTLET FROM BOTTLE GOURD PEELS)

Ingredients :-

Lau Chopa (Bottle Gourd Peels) -1 cup

1 big size boiled Potato 

1 medium chopped Onion

Chopped Green Chillies (as per your taste)

Chopped Coriander Leaves

Cumin seeds - 1 tsp

Garlic Pods - 3-4 nos.

Green Chillies -2 nos.

Besan (Gram Flour) -3-4 tsp

Amchur Powder -1 tsp

Pepper Powder -1/2 tsp

Bread Crumbs -1 cup

Salt to taste

Oil for Shallow frying

Method :-

Wash and clean the peels of bottle gourd and boil it for 5-8 minutes. Cool it and blend with green chillies, garlic pods and cumin seeds to make a smooth paste. Transfer the paste to a bowl. Add boiled potato, besan (gram flour), chopped green chillies, chopped onion, chopped coriander leaves, amchur powder, pepper powder and salt as per your taste. Mix it well and make cutlet shape and roll over the bread crumbs. Heat oil in a pan and shallow fry the cutlets till golden brown in colour. Serve with rice, roti as side dish or can serve as snacks with any chutney. It's a healthy and crunchy cutlet which enhance the taste of your food !!!

HEALTHY RAW BANANA TIKKI / KANCHA KADALI BARA

Ingredients :-

2 Large Boiled Raw Bananas / Plantain

2 Large Boiled Potatoes

1 Medium Onion (Finely Chopped)

2-3 chopped Green Chillies (as per your taste)

1 tsp Coriander (Dhania) Powder

1/2 tsp Cumin (Jeera) Powder

1 tsp Chaat Masala                                                         

2 tsp Corn flour

2 tsp Bread Crumbs or Semolina (Suji) 

3-4 tsp Roasted Sesame seed (Til)

Few chopped Coriander Leaves

1-2 tsp Lemon Juice or 1 tsp Amchur powder

1 tsp Black Pepper Powder

Salt to taste

Oil for Shallow fry

Method :-

Boil the whole Raw Banana / Plantain  and potato in a pressure cooker for 2-3 whistles about 10-15 minutes. Cool, peel and mash well in a wide bowl. Add chopped onion, green chillies, coriander leaves and all the dry masalas, lemon juice and salt to the mixture and mix well. Divide this mixture into equal portions and make small patty or tikkis by pressing them lightly with your palms. Roll the tikkis with bread crumbs or semolina. Shallow fry the tikkis in medium heat in a non-stick tawa or pan. Turn it and again cook it till nicely browned in colour. Enjoy the yummy and healthy tikkis or baras ...!!!

NIMBA PATRA PITHOU BHAJA (HEALTHY NEEM LEAF PAN CAKE)

Neem (Azadirachta indica) is a fast growing tropical tree that is native to East India and Burma and also grows in widespread areas of South east Asia and West Africa. The use of Neem as a medicinal herb dates back over 5,000 years. Today its benefits have been proven by scientific research and clinical trails.

• In treating Diabetes, neem has been found to actually reduce the insulin requirements by as much as 50% without altering the blood glucose levels.
• Also used for sinusitis, Jaundice, acne problems, to lower Cholesterol levels, is highly effective in treating gastritis, indigestion, heartburn, kidney problems etc....

This recipe i have prepared for my dear Papa, who is a diabetes patient. He just loves this neem pan cake. Everyone can taste it. Its very good for health in rainy season. 

Ingredients:-

1/2 cup Fresh Neem leaves                                                          

1/2 cup soaked rice                            

6-7 Garlic cloves

3-4 Green chillies

1 tsp Cumin seed

1/2 Onion chopped

1/2 inch of Ginger piece

2 tsp Besan (Gram flour)

1 tsp Jaggery (gud)

Salt to taste

Method :-

Clean and wash the Neem leaves. Grind the neem leaves with rice, ginger, garlic, green chillies, chopped onion, cumin seeds together in a blender and make a fine paste. Shift the batter to a bowl, add jaggery (gud), salt, besan (gram flour) and mix well. Heat little oil in a non-stick pan. Place small balls of this mixture and flatten it to thin round shape. Fry it both the side till becomes golden brown in low flame and switch off the gas stove. Keep aside the pan cake in a serving plate, sprinkle black salt a little over pan cakes and serve hot.

Note: If it will consume hot, it will taste less bitter. 

NADIA BARA / COCONUT CUTLET

Ingredients :-

Fresh Coconut pieces- 1 cup

Rice - 3 tsp (Soaked in water for 1/2 an hr)

Onion small - 1 (chopped)

Garlic - 3-4 cloves

Green chillies - 4-5 nos.

Gram flour (Besan) - 3tsp

Corn Flour - 2 tsp

Dry Mango (Amchur) Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Salt as per taste

Method :-

Grind the coconut, soaked rice, onion, garlic, green chillies, cumin seeds together in a blender to make a fine paste with very little water. Now add besan, corn flour, amchur powder, salt and mix well. Heat little oil in a non-stick pan. Spread it all over. Place small balls of this mixture and flatten it to thin round shape. Fry it both the sides till becomes golden brown. Serve hot as side dish with rice!!!

BUTA DALI BARA (CHANA DAL TAWA CUTLET)

Ingredients :-

Chana Dal - 1/2 cup 

Potato - 2 medium sized (finely chopped)

Onion - 1 no. (finely chopped)

Green chilli - 4-5 nos.

Ginger - 1 inch

Garlic - 6-7 cloves

Cumin (Jeera) seeds - 1/2 tsp

Chat Masala - 1 tsp

Turmeric Powder - 1/2 tsp

Corn flour - 2 tsp

Salt as per taste

Oil for frying

Method :-

Wash and soak the chana dal in water for half an hour. Grind chana dal, potatoes, onion, green chilli, ginger-garlic, cumin seeds together in a blender. Make a very fine paste. Don't add water to it. Then add turmeric powder, chat masala, corn flour, salt and mix well. Now heat oil in a frying pan on a medium flame. Divide the mixture into equal portions and shape each portion into a round. Shallow fry each cutlet, using a little oil, till both sides are golden brown in colour. Sprinkle a little black salt over the cutlet. Serve hot Chana dal-potato cutlet with mustard sauce and enjoy it !!!

PANASA KATHA TAWA BARA (RAW JACKFRUIT CUTLET)

Ingredients:-

2 cups Boiled Jack fruit (Panasa)

1 no Boiled potato

1 tsp besan (bengal gram flour)

2 tsp Bread crumbs 

1 big Finely chopped Onion

3-4 nos. chopped Green chillies

1/2 tsp chopped Ginger n Garlic (optional)

Few chopped Coriander leaves

2 tsp grated raw Mango 

1 tsp Chaat masala
1/2 tsp Red Chilly powder
1 tsp Tandoori Masala 
Salt to taste

Oil for shallow frying (I've used here mustard oil for frying, which gives a nice aroma)

Procedure:-

Wash and peel the jack fruit and cut into small cubes. Boil the jack fruit pieces adding salt and little haldi (turmeric) powder in a pressure cooker for 10 mins. When it cools down, mash the boiled jack fruit cubes and potatoes. Add all the above ingredients into this mashed jack fruit. Mix well it. Divide into equal sized balls and flatten into round shape or shape into oval cutlets. Roll it over the bread crumbs.

Heat a little oil in a frying pan. Put the cutlets over it and fry both sides in a medium flame. 

Enjoy hot n yummy cutlet with onion rings and green chutney.. :) :) :)

Happy Cooking !!!                                   

VEGETABLE CUTLET (VEGETABLE CHOP)

Ingredients:-

1 no. finely chopped beetroot

1 no. finely chopped carrot

1/2 cup chopped cauliflower

1/2 cup green peas

1 no. chopped onion

3 nos. potatoes

2 tsp roasted peanuts

1 tsp ginger-garlic paste

Few chopped green chillies

1 tsp dalchini (Cinnamon)powder

2 tsp roasted Jeera(cumin seed), Dhania(coariander seed), Saunf (fennel seed)

1/2 tsp black pepper powder

1 cup suji (rawa) or bread crumbs

Oil for deep frying

Salt as required

Preparation of Vegetable Chop:-

Wash and boil potatoes. Peel and mash them and keep aside. Heat oil in a pan. Add onion and sauté for few seconds. When it turns to brown add ginger-garlic paste. Fry for a while and add all the finely chopped vegetables to it. Add  salt and cook the vegetables for 5-8 mins. When the vegeis are semi cooked add black pepper and dalchini podwer. Add the roasted peanuts. Blend the roasted jeera, dhania, saunf seeds and finally add to the cooked vegetables. Turn off the flame and let them cool down. Now make covers from small balls of mash potatoes and fill up by adding the vegetable masala into it. Roll it on suji or bread crumbs and place onto a plate. Heat oil in a kadhai and deep fry each balls till golden brown. Remove the balls and keep on a tissue paper for soaking oils. Now your vegetable chop is ready to serve with tomato ketchup..