Poha Namkeen-Diwali Snacks

Poha Namkeen:

This is yet another special Diwali recipe that can be enjoyed with a hot cuppa tea or coffee on a cold evening. I have not fried the poha/chivda here. If you wish, you can fry the poha.I have made the sweet and tangy version here by adding powdered sugar and citric acid powder but it is completely optional.

Ingredients:

Thin Poha-1.5 cups

Groundnuts-4 teaspoons

Cashewnuts-2 teaspoons

Almonds-1 teaspoon

Curry leaves-10 or12 leaves

Red chilli-2(optional)

Cumin seeds/jeera-1 teaspoon

Sesame seeds/til-2 teaspoons

Asafoetida/Hing-1/4 teaspoons

Oi/Ghee-to fry the nuts and curry leaves(3tablespoonsapprox.)

Salt-To taste

Sugar powder-2 teaspoons(optional)

Citric acid powder-1/4 teaspoon

Turmeric powder-1/2 teaspoon

Dried coconut-cut into thin strips-7-8

Method:

-Take a heavy bottomed iron pan and heat it on medium flame.

-Add the poha and dry roast it on low-medium flame for 4-5 minutes and take it out of the pan.

-Now, add oil/ghee to the same pan and fry the nuts, sesame seeds, red chillies and curry leaves in batches and keep them aside.

-Add another teaspoon of oil/ghee and add the hing, jeera and turmeric powder and mix the fried nuts,curry leaves and stir gently.

-Now, add the poha and salt,powdered sugar, citric acid and dried coconut and give it a good mix.

-Allow this mixture to cool and store it in a clean air tight jar.

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Cauliflower Curry without Garlic and Onion-Vrat/Fasting special

 Cauliflower Curry without  onion and garlic :

 Shravan is an auspicious month for Hindus and this month is dedicated to the worship of lord Shiva.It is believed that Shravan month is a good time to meditate and pray to lord Shiva.Many people refrain from eating onion and garlic during this time as these are considered to be Tamsik in nature as per Ayurveda.

This cauliflower curry is cooked without onions and garlic and can be eaten during vrat or fasts.I have used roasted  whole spices and made a nice powder from it.You can store this powder in an air tight jar and use whenever you want to make any recipe without onions and garlic.Use dry ginger powder(Saunth) if you do not want to use the powder immediately.
Try this delicious curry during this holy month of Shravan or any Vrat and I'm sure you won't be disappointed.

Ingredients:
For Masala Powder
Cumin seeds-2 teaspoons
Coriander seeds-2 teaspoons
Black pepper corns-3-4
Dry Red chillies-2
Cloves-3-4
Green Cardamom-1
Cinnamon-1 big stick
Bay leaves-2
Dry ginger powder(Saunth) -2 teaspoons

For the Curry
Cumin seeds-1 teaspoon
Tomatoes-2 medium sized,diced
Cauliflower-1
Potatoes-2 medium sized
Oil-3 teaspoons
Turmeric powder-1 teaspoon
Green coriander leaves-2 teaspoons,finely chopped
Water-2.5 cups
Salt to taste

Method:
-To make the masala powder,put all the ingredients mentioned in the ingredients for masala in a mixer jar and grind to make a smooth powder.
-Cut the cauliflower and potatoes into medium size.Dice the tomatoes.
-Take a pan and put 1 teaspoon of oil and separately fry the potatoes and cauliflower.Add a pinch of salt while frying the cauliflower.Saute the potatoes and cauliflower for 3-4 minutes each till they are half cooked.
-In the same pan add 2 teaspoons of oil and let it heat.Add the cumin seeds and let it splutter.Add the diced tomatoes and saute for 2-3 minutes.
-Now add the masala powder,cauliflower and potatoes and mix well.
-Add salt and turmeric powder and cook for 2 minutes.
-Add 2 cups of water and mix well.Cover the pan with a lid and cook for another 4-5 minutes on medium flame till the vegetables and properly done.
-Remove from fire and garnish with finely chopped coriander leaves.
-Serve hot with puris or pulao.

Healthy French Fries with 3 Magic Spice Mix

Healthy French Fries with 3 different Magic Spice Mix

Potato snacks is loved by kids as well as adults. French fries is my tween's favourite snack box recipe.Over the years, I have come up with my version of French fries with a slight twist.

The masala or the spice mix sprinkled on the fries gives it a different taste and I also add a secret healthy ingredient to the potatoes to give that extra crunch.

I am sharing  3 types of masala or spice mix and you can sprinkle them on the fries according to your taste.

Ingredients :

potatoes - 8  large

Oil- for frying

Rice flour-4 teaspoons

Magic Spice mix 1

Kala namak/rock salt,chilli powder, amchur powder  mixed.

Magic Spice Mix 2

Peri-peri spice powder

Magic Spice mix 3

Oregano,chilli flakes and a little bit of salt mixed

Method:

-wash the potatoes throughly under running water and dry them with a help of a cotton towel.

-peel the potatoes and dip them in a large vessel filled with cold water.

-take one potato and cut it into thick long sticks and dip the in the same water filled vessel.

-Repeat this with the rest of the potatoes.

-wash the potatoes again by changing the water 2 - 3 times. This is done to remove the  excess starch in the potatoes.

-dry the cut potato sticks under the fan and pat a clean cotton cloth on the potatoes.

-now, add the rice flour and gently coat the potatoes with it.

-heat a heavy bottom iron pan and pour oil into the pan. Your gas should be on medium flame.

-Add the potato sticks into hot oil and  fry till the potatoes slightly change colour.

-place a tissue paper on a plate and keep the fried sticks on it.

-similarly, fry the rest of the potatoes.

-Sprinkle the magic spice mix of your choice and serve it hot with tomato ketchup.

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Easy Stuffed Bhindi(stuffed Okra with simple spices)

Happy New Year to all my readers.I was away from blogging for quite sometime due to some personal issues.
Today's post is again a quick and easy to make recipe.Bhindi is the favorite veggie of many children and this recipe uses some simple ingredients are are always available in the kitchenYou can shallow fry the bhindis which makes it even more healthy. Hope you will try it out and please share your experience in the comments section.

Ingredients: 
Okra(Bhindi)-10 to 15 small ones
Oil-3 tablespoon
Pan/tawa for shallow fry

For the Stuffing:
Besan(chickpeas flour)-2 tablespoons
Hing(asafetida)-1/4 teaspoon
Red chilli powder-2 teaspoons
Dry mango powder(amchur)-3 teaspoons
Chaat masala-1 teaspoon
Kala namak or black salt-as per taste
Ajwain seeds-1/4 teaspoon
Turmeric powder-1/4 teaspoon

Method: 
- Wash the okras properly and dry them with a soft cotton cloth.
-Slit the okras with the help of a knife.Make sure you don't cut the head and the end of each okra.
-Assemble all the ingredients for the stuffing in a bowl and mix them well with a spoon.
-Now,take one okra at a time and fill the slits with the stuffing masalas.
-Heat the pan on gas and add oil and when the oil is warm,add the stuffed okras to the pan.
-Make sure you add the okras in batches and avoid crowding the pan with too many okras.
-Cover the pan with a lid and let the okras cook on slow flame for 2 minutes.
-Open the lid and turn the okras and cook till it's properly done.
-take out and serve hot.
Repeat the above step for the rest of the okras.

Boondi and Sev Bhel-Holi Special Recipes

My next holi special recipe is the boondi and sev bhel.This is also a quick to make recipe and tastes great.
I have used pudina sev but you can also use plain sev.This is a sweet and tangy bhel and is a good holi snack recipe.You can also add sprouts or boiled chickpeas to make is more healthy.

Ingredients:
Boondi-100 grams
Pudina sev-100 grams
Tomato-1 small,deseeded and finely chopped
Onion-1 small,finely chopped
Green chilles-1 finely chopped
Green mango/Keiri-small piece,peeled and finely chopped
Pudina and coriander leaves-3 teaspoons,finely chopped
Green chutney- 3 teaspoons,See RECIPE herehttp://mamasview.blogspot.in/2012/04/healthy-green-dhania-chutneycoriander.html
Tamarind Chutney-2 teaspoons
Curd-1 tablespoon
Chaat masala-2 teaspoons
Fresh lime juice-2 teaspoons

Method:
-Take a mixing bowl and add all the above ingredients one by one and gently mix with a spoon and serve immediately.

Split Green Moong Khichri-Unpolished lentils and rice mix

Khichri is a preparation of rice and lentils and is generally considered as a comfort food.Lentils and rich in protein and khichri is also considered good for growing children.There are several ways of making a khichri and each state in India has it's own version.Today I am sharing an easy to make khichri recipe.

Ingredients:
Unpolished Split green moong dal-1/2 cup
Rice-1.5 cups
Cumin seeds-1/4 teaspoons
Hing-a generous pinch
Beans-5-6,finely chopped
Carrot-1small,grated
Green peas-1/2 cups
Ginger-1/2 teaspoon,grated
Curry leaves-4-5
Red chilli powder-1/2 teaspoon(optional)
Turmeric powder-1/2 teaspoon
Salt to taste
Water-3.5 cups
Ghee/any vegetable oil-1 teaspoon

Method: 
-Soak the split moong dal and rice separately in enough water for 2-3 hours.
-Heat a pressure cooker and add oil to it.
-Add cumin seeds and let it splutter.
-Now add curry leaves and hing.
-Add the finely chopped vegetables and stir for 3-4 minutes.
-Drain the water from he rice and dal and add them to the cooker.
-Now add 3.5 cups of water and salt,turmeric powder and red chilli powder.
-Let it pressure cook on medium flame for 3-4whistles .
-Let the pressure completely escape from the cooker.
-Serve the hot khichri with fresh yogurt,roasted papad and any pickle.

Banana Tikki-Shallow fried green banana cutlet

In my previous post i have already mentioned the awesome health benefits of banana.
Today's recipe is a simple boiled raw banana mashed with boiled potato to make a tikki.This recipe can be served with any green chutney and can also be had as a starter.It is shallow fried with a lite oil and is extremely nutritious for kids.

Ingredients: 
Raw banana-2,boiled and peeled
Potato-1 big,boiled and peeled
Onions-1 small,finely chopped
Green chilli-1,finely chopped
Coriander eaves-2 teaspoons,finely chopped
Aamchur powder-1/2 teaspoon(optional)
Salt to taste 
Oil to shallow fry the tikkis-Olive/vegetable oil

Method: 
-Peel the banana and the potato and mash it in a bowl.
-Add all the above ingredients except oil to it and mix well.
-Heat a  pan and add 1 teaspoon of any oil.
-Take small portion of the mashed paste and make a round ball and gently flaten it on your palms to give the shape of a tikki.
-Place the tikkis on the pan and cook till both sides and done.
-Remember to cook the tikkis on low flame.
-Serve hot with green chutney. 

Whole Wheat Veggie Crepes

Whole wheat vegetable crepes are packed with the goodness of carbohydrate and vitamins.It's easy to make and makes a good breakfast recipe.

Ingredients:
Whole wheat flour-2 cups
Carrot-1 medium,grated
Drumstick leaves-a handful,finely chopped(optional)
Onions-1 small,finely chopped
Green chilli-1,finely chopped
Salt to taste
Water-4 cups
Olive oil-1 teaspoon for each crepe

Method:
-Take a big bowl and add the wheat flour and salt along with the above ingredients except oil and water.
-Mix well and slowly add water.
-Mix to make a thick batter.Make sure the batter is not thin.You can add a little flour if the batter is runny or add more water if you find the batter very thick.
-Heat a pan and add little oil and take 2 ladle spoons of this batter and spread it on the pan to make a small pancake/dosa.Add a little oil on the sides of the crepe.
-Let it cook for 2-3 minutes on medium flame and flip it and let the other side cook.
-Repeat the above step for the rest of the batter.
-Serve the crepes hot with fresh yogurt and stir-fried vegetables.

Vegetable Sevai Upma-Vermicelli with vegetables

Sevai upma is another quick and healthy breakfast recipe.It is a popular South-Indian breakfast recipe which is also simple and easy to make.You can serve it with fresh home-made yogurt or pickle or just have it without any accompaniment.Sevai upma can also be served for dinner as it's rich in fibre and is therefore light and easy to digest.Add finely chopped vegetables to make your upma more nutritious.

Ingredients:
Vermicelli/Sevai-2 cups
Green peas-1/4 cup
Grated carrot-1 small
Onion-1 medium,finely chopped
Green chillies-2,finely chopped
Capsicum-1/2,finely chopped
Cauliflower-2-3 florets,finely chopped
Curry leaves-2 sprigs
Ginger-a small piece,grated
Mustard seeds-1/2 teaspoon
Turmeric powder -1/4 teaspoon
Oil-2 table spoon
Water-2.5 cups
Salt to taste
Coriander leaves-2 teaspoons,finely chopped

Method:
-Take a pan and dry roast the sevai for 2-3 minutes on low flame.If you are using the roasted sevai then skip this step.
-Heat oil in a pan and add the mustard seeds.Let it splutter.Now add the finely chopped green chillies,curry leaves,onions,grated ginger and saute for 1-2 minutes.
-Add the vegetables and add salt and turmeric to it and stir well.Let the vegetables cook.
-Now add .5 cups  of water and let it boil.
-Add the sevai to the boiling water and cook on medium flame for 4-5 minutes till the sevai is properly cooked.
-Garnish with fresh finely chopped coriander leaves.
-Serve hot with yogurt and pickle.

Mooli-Methi Fry-radish and fenugreek leaves stir fry

Winter is the time for some fresh green seasonal vegetables like radish.This recipe is a combination of radish and fenugreek(methi) leaves which is nutritious as both are great sources of some essential vitamins and minerals.

Ingredients:
Radish-4,medium sized;finely chopped
Methi leaves-2 bundles
Onion-1,small;finely chopped
Dry red chillies-2,broken
Garlic-5-6 cloves,crushed
Mustard seeds-1/4 teaspoon
Fenugreek(methi) seeds-a pinch
Turmeric powder-1/4 teaspoon
Salt to taste
Oil-2 teaspoons

Method:
-Make sure you wash the methi leaves in running water 2-3 times to remove the dirt and then finely chop the leaves.
-Peel the radish and finely chop them.
-Heat oil in a pan and add mustard seeds,methi seeds,dry red chillies and let it splutter.
-Now add finely chopped onions and saute for 2-3 minutes and then add the crushed garlic.
-Add chopped radish and mix well and let it cook for 3-4 minutes on medium flame.
-Add chopped methi leaves  and mix well again and cover the lid and cook on low flame for 3-4 minutes or till the radish is cooked.
-Serve hot with rice or chapati.

My Notes:You can also use the radish leaves along with methi leaves to make the dish more healthy.

Oats and Chicken Keema Cutlet-Oats and minced chicken

Keema cutlet is a favorite with kids.I always prefer chicken keema over mutton.To make this recipe a little more healthier I have added oats instead of corn-flour for binding.This combination tastes great.Do give it a try and don't forget to write your feedback :).

Ingredients:
Chicken Keeme-250 grams
Oats-14 cups
Ginger-1 small piece
Garlic-6-7 cloves
Onion-5-6 teaspoons,finely chopped
Green chillies-2
Green coriander leaves-3 teaspoon,finely chopped
Salt to taste
Oil to shallow fry

Method: 
-Mix all the above ingredients except oil in a big bowl and let this mixture rest for 15-20 minutes.
-Heat a little oil in a pan and take small portion of  keema  mixture from the bowl and flatten it with your hands and gently put it on the pan.
-Cook  the cutlets on low to medium flame till both sides look golden brown.
-Serve hot with green chutney.

Mushroom Korma-Fresh mushrooms in a creamy gravy

This recipe of mushroom is cooked in a rich gravy of milk and cashew nut paste.Try it out and I'm sure you will love it.

Ingredients:
Button mushrooms-1 pack,fresh/250 grams
Onions-2 teaspoons,finely chopped
Green cardamom-2
Black cardamom-1
Shah jeera- a pinch
Milk-2 cups
Cashew nut paste-2 tablespoons
Yogurt-2 teaspoons
Garam masala powder-1/4 teaspoon
White pepper powder-1/4 teaspoon
Green cardamom powder-1/4 teaspoon
Turmeric powder-1/4 powder
Water-3 tablespoons
Salt to taste
Oil-2 tablespoons

Method:
-Wash the mushrooms properly and cut them into 4 pieces each.
-Heat oil in a pan and add the cardamoms,shah jeera and  finely chopped onions and saute for 1-2 minutes.
-Now add the diced mushrooms and saute for another 3 minutes.
-Add 2 cups of milk and salt and let the mushrooms cook for 3-4 minutes.
-Now add the cashew nut paste and mix it well in the gravy.
-Let the mushrooms simmer in the gravy for sometime.
-Take a bowl and add the garam masala,green cardamom powder,turmeric and white pepper and add water to make a paste.Make sure there are no lumps formed.
-Add this masala to the gravy and stir well.
-When the gravy has thickened a bit add 2 teaspoons of yogurt and mix well again.
Serve hot with vegetable pulao and salad.

Pineapple-Cheese Sandwich

sandwiches are easy to make and are great for snacks or breakfast.I prefer brown bread or multigrain bread over white bread.There are several ways to make sandwiches and today's recipe is a quick to make and healthy one.

Ingredients:
Brown bread slices-6
Cheese slices-3
Pineapple slices-3
Mayonnaise-2 tablespoons
Tomato ketchup-3 teaspoons


Method:
-Cut the sides of each bread slice.
-Take a bowl and mix mayonnaise and tomato ketchup together.
-Now spread the mayonnaise evenly on each slice of bread.
-Place a cheese slice and a slice of pineapple and cover it with another bread slice.
-Serve with fresh fruit juice.

Potato-Peas Salad

Potato and white peas salad is filling and is also healthy.I have added chopped onions but you can skip that if you want to have this salad during fasts.This is another quick and easy to make recipe and can be served to kids as an after-school snack.

Ingredients:
Dried White peas-1/2 cup,soaked and boiled
Green peas- 3 table spoons,boiled
Potatoes-2 small,boiled and peeled and diced
Cucumber-3 tablespoons,finely chopped
Onion-3 teaspoons,finely chopped(Optional)
Green chilli-1,finely chopped
Lime juice-2 teaspoons
Fresh coriander leaves-3 teaspoons,finely chopped
Tomato-1 small sized,finely chopped
Rock salt-a pinch
Salt to taste
Chaat masala-1 teaspoon
Aamchur powder-1/2 teaspoon
Sev bhujia-2 teaspoons
Hung yogurt-1 tablespoon
Roasted cumin powder-1/2 teaspoon

Method:
-Soak the dries white-peas in water for 6-8 hours and pressure cook the soaked peas in 3 cups of water with a little salt for 3 whistles.
-Wash and boil the potatoes for 3 whistles.Cool it and peel and dice the potatoes into small cubes.
-Take a bowl and  add all the above ingredients gently and serve immediately.

Palak Paneer-Cottage cheese in spinach gravy

Spinach is rich in iron and is also a good source of antioxidant while paneer is packed with protein.I have tried to make this recipe as healthy as possible(i.e without adding too much butter or ghee).

Ingredients:
Spinach leaves-3 cups
Paneer cubes-500 grams
Onion-1 medium sized,finely chopped
Tomato-1 big sized,finely chopped
Garlic-8-9 cloves,finely chopped
Ginger-1 small piece
Green chilli-1
Red chilli powder-1 teaspoon
Kasuri methi -1 teaspoon
Cumin seeds-1 teaspoon
Garam masala-1/2 teaspoon
Bay leaves-1
Cinnamon stick-1
Salt to taste
Oil-3 teaspoons

Method: 
For the Spinach Puree:
-Heat 4 cups of water in a pan and add a little salt to it.When the water starts to boil,turn off the flame and add the spinach leaves and kep the pan pan covered for 3-4 minutes.
-Drain the hot water and add ice cold water to the pan and take the spinach leaves out.
-Take a mixer jar and add the blanched spinach leaves,green chilli,ginger,2 garlic cloves and blend to make a fine puree.

For the Gravy:
-Cut the paneer into medium sized cubes and fry them in 1 teaspoon oil for 4-5 minutes.
-Take another pan and add 2 teaspoons of oil and let the cumin seeds crackle.
-Add finely chopped onions and fry till it becomes golden brown.
-Now add the bay leaf,cinnamon stick and diced tomatoes and cook for 3 minutes.
-Add garam masala,salt,red chilli powder and chopped garlic and mix well.
-Now add the spinach puree and mix and cook for another 3-4 minutes and then add the fried paneer cubes.You can also add a little water if the gravy is too thick.
-Let it simmer on low flame for another 3-4 minutes.
-Finally add crushed kasuri methi.
-Serve hot with whole wheat kulcha.

Walnut-Pudina Chutney-Walnuts and mint leaves dip

Walnuts have amazing health benefits.They are a good source of omega-3 fatty acids and antioxidants which are great for the body.Mint leaves  too have numerous health benefits.They are packed with phytonutrients and antioxidants.The combination of mint leaves and walnuts along with garlic makes this dip/chutney super healthy.You can use this dip as a spread on breads and chapatis or simply enjoy it with your meals.

Ingredients:
Mint leaves-1 cup
Walnuts-1/2 cup
Lime juice-2 teaspoons
Garlic-4-5 cloves,chopped
Green chilli-1,finely chopped
Oil- 1 teaspoon
Salt to taste

Method:
-Heat oil in a pan and add the garlic cloves and the green chilli and fry for 2-3 minutes.
-Now add the walnuts and fry for another 2-3 minutes.Let it cool.
-Take a mixer jar and add the roasted walnuts,mint leaves,salt and lime juice and blend to make a smooth paste.

Tawa fried paneer-Cottage cheese marinated and shallow fried

This recipe of paneer is quick and easy to make.You can marinate the paneer with the chutney and spices and store them in the refrigerator.Paneer is healthy and a good source of protein for vegetarians.

Ingredients:
Paneer/Cottage cheese-500 grams
Green Chutney-See the recipe Here, 3 teaspoons
Aamchur powder(dried mango powder)-2 teaspoons
Lime juice-3 teaspoons
Chilli powder-1 teaspoon
Garam masala powder-1/2 teaspoons
Salt to taste
Black pepper powder-1/2 teaspoons
Oil-2 teaspoons, to shallow fry

Method:
-Cut the paneer into thick slices and keep aside.
-Take a bowl and mix all the above ingredients except oil and add the paneer slices to the bowl.
-Gently coat the paneer slices with the chutney and masala.
-Keep this marinade for 2-3 hours in the fridge.
-Heat a non-stick tawa(pan) and add the oil and shallow fry the paneer slices on both sides.
-Serve hot.

Spinach Chapatis with Multigrain Flour

I have already written some posts about the goodness of multigrains like whole wheat,bajra,jowar and oats.I have also added pureed spinach in the paratha to make it more nutritious.

Ingredients:
Spinach leaves-2 cups,finely chopped
Ginger-1 small piece
Garlic-5 cloves
Gram flour-1/4 cups
Oats-1/4 cups
Bajra flour-1/4 cups
Jowar flour-1/4 cups
Whole wheat flour-1/4 cups
Green chilli-2
Salt to taste
Ghee(optional)- 2 teaspoons
Warm water-as needed to make the dough

Method:
-Add the spinach leaves,ginger,garlic and green chilli in a mixer and blend to make a puree.
-Take a vessel and mix all the multigrain flours together along with 1.5 teaspoons of salt and the spinach puree.
-Slowly add a little warm water to make a dough.Knead the dough well.The dough will be a little stiff.
-Keep this dough covered for 15-20 minutes.
-Take a small portions of the dough and dust a little wheat flour on the balls and flatten to make chapatis.
-Heat flat pan really well and add the chapatis and cook till both sides are done well.
-Smear a little ghee on the hot rotis if you like and serve with yogurt, green chutney,pickle,salad and some healthy curry to make a complete meal

Pasta Salad-A healthy salad with yogurt dressing

Pasta can be cooked in many ways but I like to make a simple salad with boiled pasta,chickpeas,cucumber and some fresh herbs.It's healthy,tasty and also takes less time to make as you can pre-boil the pastas,chickpeas and cut the cucumber and tomatoes and store them in a zip-lock pouch in the refrigerator.

Ingredients:
Boiled pasta(any shape)-1 cup
Boiled chickpeas-1/4 cups
Cucumber-1/2,finely chopped
Boiled baby potatoes-3-4,cut into halves
Tomatoes-1,finely chopped
For the Dressing:
Hung yogurt-2 tablespoons
Lome juice-3 teaspoons
Coriander leaves-3 teaspoons,finely chopped
Cumin seeds-2 teaspoons,dry roasted and crushed
Salt to taste
Chilli powder-1/4 teaspoons
Green chilli(optional) -1,finely chopped
Black pepper-3-4,crushed

Method: 
-Mix the pasta along with all the above ingredients and keep aside.
-Take another bowl and mix all the ingredients for dressing together and stir it with a spoon.
-Now add the dressing to the pasta mix and gently mix again and serve immediately.

My Notes: You can also add boiled and shredded chicken pieces to this salad.

Lobia Cutlet-Shallow fried Black Eyed Peas

Black eyed peas or Lobia are a good source of protein and there are many recipes that can be made using lobia.The cutlet recipe that I'm going to share today is very healthy and nutritious and if your child is a fussy eater,you can make this for him.
I have shallow fried the cutlets instead of deep frying them and have added some spices to enhance the taste of the cutlets.Give this recipe a try and I'm sure you won't be disappointed!

Ingredients:
White Lobia-2 cups,soaked for 6-8 hours
Ginger-1 small piece
Garlic-5-6 cloves
Green chilli-2
Onion-1 small
Coriander leaves-4 teaspoons
Black pepper powder-1 teaspoon
Salt to taste
Red chilli powder-2 teaspoons
Aamchoor powder(Dried mango powder) -2 teaspoons
Garam masala powder-1 teaspoon
Oil-1 teaspoon for each cutlet

Method:
-Soak the white lobia in water for 6-8 hours.
-Take a pressure cooker and add 4-5 cups of water and add 1 teaspoon of salt to it.
-Put the soaked lobia in the cooker and pressure cook for 3-4 whistles.
-Take a mixer jar and add the chopped green chillies,garlic,ginger and coriander leaves and grind to make a paste.Keep this paste aside.
-Now in the same mixer jar add the boiled and cooled lobia along with a 1/2 teaspoon of salt and grind  it.Do not add any water.
-Take the lobia paste and mix it with the ginger-garlic-chilli paste.
-Add all the other spices and mix them properly and take small portions of the paste and make small balls and flatten it with your hands.
-Heat oil in a pan and gently place the cutlets on the pan and cook on low flame till both sides are properly done.
-Serve hot with spicy chutney or use it as a patty for burger.