Hara Bhara Kabab - Diwali Special Healthy Snacks

Hara Bhara kabab is a vegetarian kabab made from green peas, paneer, spinach, gram flour, bread crumbs and Indian spices. You can deep-fry or shallow fry them on a tawa. These are very popular in North Indian Snack Platters and healthy too. 

Ingredients:

• Green peas - 1 cup
• Spinach (chopped) - 1/2 cup
• Paneer (grated)  - 1/2 cup
• Gram flour / Besan - 1 tsp
• Bread crumbs - 1 tsp
• Salt to taste
• Roasted cumin powder - 1/2 tsp
• Cashew nuts 
• Oil for shallow fry

Process:

1. To start with, make a smooth paste with peas and spinach. Transfer to a Mixing bowl.

2. Add all the ingredients and make a dough. Take small pieces and give the shape of kabab. 

3. Put a cashew nut on the top, shallow fry both the sides until crispy. Serve hot with ketchup.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Chicken Cutlet / Chop

Rainy season comes with a lot of cravings. Good food is wise medicine and can save you from a lot of infections that commonly affect the digestion system in the rain. Moreover, home made foods are always the BEST, isn't it? 

Lets make these tasty and tempting Chicken Cutlets, the simplest chicken recipe for monsoon cravings. These cutlets are perfect for parties or any get-togethers. And you can either shallow fry them or air fry (as per your wish). 

Ingredients:

1. Minced chicken - 200 grams
2. Onion - 1 finely chopepd
3. Garlic - 1/2 tsp fine chopped
4. Green chillies - 2 or as per taste
5. Turmeric powder - 1/2 tsp 
6. Meat Masala powder - 1/2 tsp 
7. Kashmiri red chilli powder - 1/2 tsp 
8. Salt as per taste
9. Ginger paste - 1/3 tsp
10. Coriander leaves 
11. Potatoes - 2 (boiled and mashed)
12. Bread crumbs - for coating
13. Oil - for shallow fry

Process:

1. Heat oil in a pan, add Chopped garlic and chillies, sauté for a minute and add the minced chicken. Cook for 3-4 minutes and then add chopped onion, and powder spices. Mix everything properly and cook for another 2-3 minutes. Add ginger paste, mix well, cover and cook till chicken is done properly. Remove from heat, add coriander leaves and let the mixture cool down. 

2. In a mixing bowl, add the chicken mixture, boiled potatoes and bread crumbs. Mix everything together. 

3. Make small balls from the chicken mixture and shape them into cutlets or chops (cylindrical shapes) whichever you wish to. 

4. In a small bowl, add one egg and pinch of salt, mix well. Once all the cutlets are ready, dip them (one by one) into the egg mixture and carefully roll them in bread crumbs. You can also keep these chicken cutlets in fridge for frying later.

5. Heat oil in a frying pan and shallow fry both the sides until they turn golden brown. Drain the cutlets on kitchen towel and repeat the same process for the remaining cutlets. SERVE hot with tomato ketchup.

P.S. The recipe is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Egg pulao in cooker (One Pot Meal)

Delicious one pot meal for a busy day - Egg Pulao in a Cooker

Ingredients:

Boiled Eggs - 4-5

Basmati rice - one cup (washed and soaked)

Water - one and half cup

Oil - 2 tsp

Bay leaf - 1-2

Star anise - 1

Cinnamon stick - 1

Cardamom- 2-3

Ginger Garlic - 2 tsp (chopped or paste)

Sliced onions - 2 big

Tomatoes - 1 (sliced)

Green chilies - 2-3

Turmeric powder - 1/2 tsp

Kashmiri Red Chilli Powder - 1 tsp 

Garam masala - 1 tsp

Coriander leaves - finely chopped

Salt to taste 

Ghee - 1 tsp

Process:

1. Wash and sock basmati rice for 10 minutes. 

2. In a pressure cooker, heat oil and add Bay leaf, Star anise, Cinnamon stick, Cardamom and chopped ginger garlic. Sauté for 1-2 minutes. Then add sliced onions, tomatoes and green chilies long with all the powder spices and sauté for 2-3 minutes.

3. Once the spices are done nicely, add the boiled eggs, coriander leaves and salt as per your taste. and sauté for 1 more minute.

4. Now add rice and give it a good mix. Add one tsp of ghee and close the pressure cooker. One whistle and the pulao is ready to serve.

5. Serve hot with raita or any curry. 

P.S. The recipe reel is there on my Instagram and YouTube pages. Do check it out @romisrecipe

Steamed Papad Tadka Rolls

Steamed Papad Tadka Rolls - Lip-smacking snack which is a perfect combination of health and taste to enjoy.

Ingredients:

Papad - 3-4
Besan (Gram flour) - 2-3 tsp
Turmeric powder - 1/2 tsp
Salt - 1/2 tsp
Garam masala - 1/2 tsp
Kashmiri red chilli powder - 1/ 2 tsp
Chaat masala - 1/2 tsp
Kasuri methi - 1 tsp
Mustard seeds - 1/2 tsp
White sesame seeds - 1/2 tsp
Curry leaves
Sunflower Oil 

Process:

1.In a bowl, add all the dry ingredients, add water and make a paste. 
2.Brush water in the papad and apply the ready paste on one side of the papad. Roll it.
3.In a steamer, place all the rolls (do not overcrowd the pan)  and steam for 6-7 minutes.
4.Remove from the steamer and cut the roll into small bite size pieces.
5.In a tempering pan, add 1/2 tsp of oil, add mustard and sesame seeds along with curry leaves. Add the dry spices (chilli powder, turmeric, chaat masala and salt). 
6.Mix well and add the papad pieces. Simmer for 1 minute and add fresh coriander leaves. Serve hot. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

CHICKEN STEW

Chicken stew is a delicious meal with chicken, potatoes, carrots, onions, broccoli and any other veggies of your interests. It's all simmered in a rich seasoned chicken broth until tender. This is one of our favorite meals when there is hardly any time to cook. The perfect comfort food to warm up on a cold day. 

Ingredients

1. Chicken thighs / leg pieces - 3-4 
2. Pepper - as per taste
3. Salt as per taste
4. Onion - 1 diced
5. Carrots - 1/2 cup
6. Broccoli - 3-4 florets 
7. Oil - 1 tsp
8. Garlic - 1 tsp (minced)
9. Butter - 1/3 cup
10. Chicken broth - 3 cups
11. Potatoes - 1 
12. French beans (optional) - 5 6 (cut into 2 inch pieces) - I have used seasonal veggies
13. Green peas (optional) - 1/3 cup - I have used seasonal veggies
14. Flour - 1/4 cup
15. Bay leaf - 1
16. Chopped coriander
17. Tomato - 1 

Process

1. Heat oil in a large pan / cooker over medium heat. Season the chicken generously with salt and pepper. cook the chicken for 4-5 minutes on each side or until golden brown. You may need to cook in batches if you are using more than 5-6 chicken pieces. Remove from flame once done and cover to keep warm.
2. Add onions, carrots and other veggies to the pan / cooker and cook for 4-5 minutes until vegetables are softened. Add garlic and cook for 1 more minute and remove from the pan.
3. Now, melt the butter in the pan and add flour and whisk until combined. Cook for 1 minute. Now slowly pour the broth into the pan whisking constantly. Add the chicken and vegetables. Add the bay leaf and season the stew with salt and pepper to taste. Bring the stew to a simmer and cook for 20 minutes or until everything is tender. 
4. Sprinkle some coriander leaves and serve hot. 

POHA CUTLET || CHIRER CHOP

Chire or flattened rice or poha is rice which has been beaten into flat light dry flakes. It is an easily digestible form of raw rice which swells when liquids are added to it. It is a breakfast staple in several states in Eastern India. If flattened rice is not a staple in your pantry, simply replace it with left over rice or grain that absorbs liquid well, and you will have a delightful snack to serve at tea time. 

Ingredients

1. Poha or Flattened rice - 2/3 cup
2. Onion - 1 chopped
3. Ginger - 1/2 inch finely chopped
4. Coriander leaves - finely chopped
5. Potato - 1 (boiled and mashed)
6. Green chilli - 1-2 finely chopped
7. Salt to taste
8. Chat masala - 1/2 tsp
9. Breadcrumbs 
10. Oil for frying

Process

1. Wash poha two to three times, drain off the water and keep aside. 

2. Add mashed potato, onion, ginger, coriander leaves, green chilli, salt and chat masala to the poha and mix them well.

3. Make small cutlet sized balls and place them in a plate. 

4. In a plate, place breadcrumbs. Once all the cutlets are shaped, cover them with breadcrumbs properly and keep aside, they are now ready to fry.

5. Heat the oil in a frying pan. When the oil is hot enough reduce the heat and drop the cutlets. Cook them over medium heat for about 3-4 minutes on each side, until they look golden brown on either side.

6. Serve hot with ketchup or any tangy chutney of your choice.

Moong Sprout Cutlets

The Moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlets made with sprouted green moong dal with mashed potatoes and onions that can be served as a healthy and light evening snack.

Ingredients 

1. Green moong sprouts - 2 cups
2. Potato - 1 boiled and mashed
3. Onions - 1/2 cup finely chopped
4. Coriander leaves 1/2 cup finely chopped
5. Ginger - 1 inch finely chopped
6. Green chilli - 2-3 finely chopped
7. Garam masala powder - 1/2 tsp
8. Dry roasted jeera (cumin) powder - 1/2 tsp
9. Salt to taste
10. Oil - for shallow fry the cutlets
11. Breadcrumbs - 1/2 cup
12. Cashew nuts - few for topping the cutlets (optional)

Process

1. To start with making these cutlets, there are two ways to use the moong sprouts. You can cook the sprouted moong dal in a pressure cooker using 1/3 cup of water and a pinch of salt, cook for 2 whistle and then mash them with the help of a masher. OR you can use a blender to make a coarse paste of the sprouted moong adding only chilli and pinch of salt and ginger. Both way it would be perfect. I have used coarse paste of sprouted moong for this cutlet.

2. Once the moong paste is ready, add mashed potato, salt, powder spices, green chilli, onions, coriander leaves, ginger and make a good textured dough.

3. Make small cutlets, you can give any shapes of your choice. In a plate, place breadcrumbs and cover nicely in the cutlets. Put cashew nut at the top of all the cutlets and they are ready to fry.

4. In a pan, add little oil and place cutlets. Fry in batches, do not overcrowd the pan. You can fry 3-4 cutlets at a time. Let them cook for 3-4 minutes on one side, on low medium flame. Once one side is crisp and golden brown, flip the cutlet and let the other side also cook the same way till crisp and golden brown. It will take around 8-9 minutes for making one batch. 

5. Once all the cutlets are golden brown, serve hot with any of your favorite dip or tomato ketchup or green chutney.

BEETROOT CUTLET

Beetroot cutlet is an easy, colorful and healthy appetizer made from beetroot, potato and aromatic spices. Crispy outside and soft inside, these cutlets are shallow fried snacks, hence a healthy option with evening tea. So if you are bored with the same evening snacks everyday, do give it a try. 

Ingredients : 

1. Beetroot - 1 cup (grated)
2. Boiled potato - 1
3. Cashew nuts - 1 tsp (chopped)
4. Raisin - 1 tsp
5. Onion - 1 big (finely chopped)
6. Green chilli - 2 (finely chopped)
7. Ginger garlic paste - 1 tsp
8. Salt - to taste
9. Cumin powder - 1/2 tea spoon
10. Coriander powder - 1/2 tea spoon
11. Red chilli powder - 1/2 tea spoon
12. Amchur powder - 1/2 tea spoon
13. Garam masala powder - 1/2 tea spoon
14. Chat masala - 1/2 tea spoon
15. Coriander leaves - Finely chopped (1 tsp)
16. Green peas (optional) - 1/3 rd cup (pre-boiled)
17. Maida - 2 tsp
18. Bread crumbs 
19. Oil for frying

Process:

1. Peel and grate the beetroot and keep aside. Also peel, cut and boil potatoes separately and keep them aside.
2. To make the cutlet mix, place a pan on low medium flame. Add 1 tsp oil and fry cashew and raisin first. Once the cashew nuts turn brown, add chopped onions, green chilli and ginger garlic paste. Add salt and saute for 3-4 minutes. Then add grated beetroot. Now add all the powder spices and give it a good mix. Once you feel that the raw aroma of beetroot is gone, add the boiled potatoes and mash them properly with this mixture. Transfer to a bowl.
3. Now add finely chopped coriander leaves and boiled peas (if you are using peas), mix everything nicely with soft hand. And let it cool down and then start taking small portions of the mixture and give them cutlet shapes, can be round or oval or whichever you like. Place them in a plate.
4. In another small bowl, take maida and by adding water, make a smooth batter. The outer coating of the cutlet should be less for this cutlet, so that the color of the beetroot is seen through outside, hence the batter should not be thick, neither too watery.
5. In a plate, take the breadcrumbs.
6. Now deep the cutlets into this maida batter and roll it into bread crumbs and place them in a plate. Once all the cutlets are ready, refrigerate them for 20-25 minutes.
7. Now, take oil in a frying pan for shallow fry, and start placing the cutlets one by one, 3-4 cutlets you can fry at a one-go, in medium flame. Serve hot with ketchup.

CHOCOLATE CHIA SEED PUDDING

Upon discovering you could use chia seeds to make creamy, dreamy pudding for your breakfast, I am just in love with it, and became my favorite breakfast during this Covid-19 pandemic. Anyone can make this easy breakfast, plus its so healthy. Make this at night for breakfast or a mid-day meal, or prepare it in the morning for a simple desert. You can make chocolate chia pudding in many ways, below are two of them I tried out with.

Ingredients:

1. Chia seeds - 1/2 cup

2. Maple syrup or honey - 3-5 tsp

3. Milk - 1 cup

4. Cocoa powder 1/4 cup

Process 1 :

In a mixing bowl add chia seeds, maple syrup or honey, milk and whisk until a paste forms. Divide the mixture in two bowl. One bowl you can cover and refrigerate overnight. In the other bowl add cocoa powder and whisk properly. Now cover and refrigerate overnight. In the morning, you can present these two different mixtures by layering in a single glass and decorate with some crashed chocolates or any desired toppings like fruits of your choice or whipped cream.

Process 2 :

In a mixing bowl add cocoa powder and maple syrup or honey and whisk to combine. Then add milk and whisk until a paste forms. Add chia seeds and whisk until smooth. Then over and refrigerate overnight until its achieved a pudding like consistency. Before serving, add your desired toppings,you can use any fruits of your choice, nuts, choco chips, crushed cudbury or freshly whipped cream.