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.

Happy New year!!!

Wishing you all a very Happy and Prosperous New Year.

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.