Sweet Potato Halwa Recipe

            Cabbage Paneer Koftas in Makhani Gravy

                                                                          By Turban Tadka

Cornflour and low fat milk imparts a creamy texture to this delectable gravy without adding on extra calories. Serve with steaming hot rice for a perfect Sunday lunch!

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

For The Cabbage Paneer Koftas1/2 cup finely chopped cabbage
1/4 cup grated low fat paneer (cottage cheese)
2 tbsp besan (bengal gram flour)
1 green chilli , finely chopped
1/8 tsp salt

For The Makhani Gravy3 cups chopped tomatoes
1/2 cup chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
2 cloves (laung / lavang)
1 stick of cinnamon (dalchini)
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 tsp sugar
1/2 tsp cornflour dissolved in 1/2 cup low fatmilk
1 tsp oil
1/4 tsp salt

Method 
For the cabbage paneer koftas

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 12 equal portions and shape each portion into an even sized small round.
3. Steam the koftas for 8 to 10 minutes in a steamer or microwave them for 5 to 7 minutes. Keep aside.

For the makhani gravy

1. Combine the tomatoes, onions, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ cup of water and cook over a slow flame till the vegetables are soft.
2. Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them.
3. Blend to a smooth purée in the blender. Keep aside.
4. Heat the oil in a non-stick pan and add the cumin seeds.
5. When the seeds crackle, add the kasuri methi and chilli powder and sauté for a few seconds. Add 1 tablespoon of water if the chilli powder begins to burn.
6. Add the puréed tomato mixture, sugar and salt and bring to a boil.
7. Add the cornflour mixture to the prepared gravy. Simmer for a few minutes till the gravy thickens. Keep aside.

How to proceed

1. Just before serving, reheat the gravy, slide the koftas into the gravy and bring to a boil.
2. Serve hot.

                        Sweet Potato Halwa

                                                                                                                   

Rich in nutrients and relatively low in calories, this halwa makes a great dessert for an indian meal. Serve hot or allow to cool, and chill. Enjoy these desserts/sweets as an occasional treat to satisfy your sweet tooth. . . The healthy way.

Preparation Time: 15 mins

Cooking Time: 10 mins

Makes 4 servings

Ingredients

3 medium sized sweet potato (shakarkand)      

3/4 cup low fat milk

4 tsp sugar        

1/4 tsp cardamom (elaichi) powder

A few saffron (kesar) strands mixed with 1 tbsp warm low fat milk 

1 tbsp chopped mixed nuts (almonds , cashewnuts , pistachio nuts etc.)
1 tsp oil

Method

1. Clean and wash sweet potatoes and pressure-cook for 4 to 5 whistles or microwave on high for 5 to 7 minutes.
2. Peel, mash and keep aside.
3. Heat the oil in a non-stick pan and add the mashed sweet potatoes and sauté for 2 to 3 minutes.
4. Add the milk, ½ cup water, sugar and cardamom powder and simmer for 1 to 2 minutes ensuring that the mixture has little liquid remaining and not completely dry.
5. Add the saffron and nuts and mix well.
6. Serve hot.

Chilli Cheese Toast Recipe

Chilli Cheese Toast Recipe

Learn how to make Indian chilli cheese toast. Here green chillies are used. Enjoy chili cheese toast either in breakfast or in the evening.

Ingredients:

8 nos. bread slices
4 nos. onions
08 nos. green chillies
20 gms green coriander
8 slices processed cheese
1 lemon
salt to taste

How to make chilli cheese toast :

• Peel, mash and chop the onions.
• remove stems, mash, slit, de seed and chop green chillies.
• clean, mash and chop green coriander.
• Mix all the chopped vegetables, and lemon juice and salt to it and mix it well.
• toast the bread slices under an electric toast till they become golden brown in colour.
• sprinkle the vegetables mixture evenly on the plain side of the toast and cover with the cheese slices.
• put the slices back in the toast and toast it till the colour of the cheese changes to light golden brown.
• remove the toast from toaster and cut off the edges of the toasts.
• cut each toast into two pieces and serve hot.

Cheese Tikka Croissant Recipe

Cheese Tikka Croissant Recipe

Here is a very mouth watering recipe for cheese tikka croissant. It is a very good tea time snack.

Ingredients:

4 Croissant buns
250 gm cottage cheese
2 green chillies
2 pieces of ginger
1/2 cup curd
1/4 tsp chilli powder
salt to taste
2 green cardamoms
1 tsp gram flour
1-2 drops of orange colour
oil for fry 

How to make cheese tikka croissant :

• Cut the cheese into 1/2 square pieces.
• Grind green chillies, green cardamoms and ginger.
• Hang curds in a muslim cloth.
• Remove all water.
• Mix together all ingredients and let the cottage cheese marinate for 2-3 hours.
• Heat a non-stick pan and fry cheese pieces applying a little oil on both sides.
• Or roast in an oven or tandoor.
• Now cut the tops of the buns and scoop them
• Fill the mixture in scooped buns, place the tops, apply a little butter over them and bake in a preheated over for 15 minutes at moderate.
• When they are done, serve hot.

Cheese Egg Roll Recipe

Cheese Egg Roll Recipe

Cheese egg roll is made of cheese and garlic mixture put on the bread slices and then deep fried.

Ingredients:

2 Eggs
4 Bread slices
4 tbsp cheese
3 tbsp (level) Cornflour
1 tsp Chilli powder
1 (small) onion
2 green chillies
1 tsp Garlic paste
Green coriander
2 tbsp leaves
Oil for shallow frying

How to make cheese egg roll:

• Mix all the ingredients (except bread and oil) together in a bowl.
• Layer bread quarters with the egg-cheese mixture and keep aside.
• Heat oil in a frying pan, carefully slide in the layered bread quarters (mixture side down) into the hot oil. Fry for 2-3 minutes, then turn over to other side. Fry until golden brown on either side.
• Drain excess oil on absorbent paper and serve piping hot, on a bed of cabbage leaves and accompanied by tomato ketchup.

Kadai Mushroom Recipe

Kadai Mushroom Recipe

Here's a yummy, flavoursome mushroom recipe with capsicum. Learn how to make kadai mushroom.

Ingredients:

200 gm mushroom
1 capsicum (shimla mirch)
2 onion (pyaj)
4 tomato (tamatar)
1 piece ginger (adrak)
5-6 garlic (lahsun) buds
2 green chilly (hari mirch)
1 tsp salt
1/2 tsp red chilly powder (lal mirch)
1 tsp coriander powder (dhania)
1/4 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
4 tbsp clarified butter (ghee) 

How to make karahi mushroom:

• Cut mushrooms into slices.
• Cut capsicum into cubes.
• Finely chop onions and tomatoes.
• Grind ginger, garlic and green chilies.
• Heat ghee in a pan and fry onions in it until it turns pink.
• Then fry ginger paste for a minute.
• Now put tomatoes and fry until ghee separates.
• Put salt, red chilly powder, coriander and turmeric powder.
• Now add mushrooms and simmer after adding 1/4 cup water.
• Cook until mushrooms softens.
• Then cook capsicum in it for 2-3 minutes and remove it from the flame.
• Now sprinkle some spice blend.
• Serve hot.

Potato Paneer Balls

Potato Paneer Balls

By : Radhika Vijay Karthik
Category : Potato, Tamilnadu, Easy cooking
Servings : 2
Time Taken : 15-30 mins
Rating : 

Ingredients: 
2 cups - boiled potato (cut into small cubes) 
1 cup - paneer cubes 
1 tsp - pepper powder 
Salt to taste 
Oil to fry

Method

1. Heat 1 tbsp of oil in a kadai.
2. Add the potato and stir fry till golden brown.
3. Add the pepper powder and salt.
4. Now add the paneer cubes and saute for another 1 minute.
5. Serve hot with rice.

Peas Ball

Peas Ball

By : Rehana Khambaty
Category : Starters and accompaniments, Party recipes
Servings : 4
Time Taken : 15-30 mins
Rating : 

Ingredients: 

1 cup coarsely ground peas

1 cup shelled peas

3 tbsp rice flour

2 tbsp besan

1 tsp green chilli paste

1/2 tsp annar dana powder

2 tsp oil

Oil for deep frying

Salt to taste

Method

1. Heat oil for deep frying.
2. Place all the remaining ingredients in a mixing bowl. Blend with your fingers so that the peas and rice flour and besan with the spices get mixed together.
3. Shape into small balls and fry a few peas balls at a time.
4. Turing once or twice till crispy and golden brown.
5. Serve hot with ketchup or mint chutney.