Soups are an excellent method to stay hydrated and satisfied because they are primarily liquid. Your immune system gets a boost from them. You can ward off the flu and colds with soup, and they also work as a fantastic remedy for illness. The majority of soups are packed with ingredients that combat sickness.
Recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa.
Carrot and ginger soup
Olive oil 1 tbsp
Ginger 1 tbsp
Celery 1 tbsp
Diced carrots 100 gms
Vegetable stock 300 ml
Sugar 2 tbsp
Salt, pepper according to taste
Mint leaves, ginger sticks to garnish
. Heat 1 tbsp of olive oil in a pan and saute 1tbsp of ginger and 1tbsp of celery.
. Add 100 gms of diced carrots and saute for 10 minutes.
. Add 300 ml vegetable stock and continue to cook till the carrot is cooked.
. Remove from heat and blend. Strain through a strainer and add 2 tbsp of sugar if required
. Add salt & pepper to taste.
. Garnish with mint leaves and ginger sticks and serve hot
Kala Channa and ankuritmoong Shorba
Black channa 200 gm
Sprouted green moong 100 gm
Ginger 20 gm
Garlic 15 gm
Green coriander 25 gm
Vegetable oil 50 ml
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Gram flour 1 tbsp
Salt To taste
Black pepper(crushed) To taste
Imli 50 gm
. Soak black channa overnight. Soak Imli in 200 ml of water. Strain and reserve the liquid
. Change water, mix with 2/3 rd sprouted green moong, add salt and put to boil.
. Add crushed ginger and coriander to the pot. Cook till soft
. Add smashed garlic followed by cumin and coriander seeds.
. When they start to crackle add gram flour and cook till sandy texture.
. Cool and keep aside.
. Blend black channa with a hand blender.
. Strain finely in another pan. Put on heat.
. Now add gram flour mix and cook for another 10 minutes till required consistency achieved. Now add tamarind water.
. Check for seasoning. Serve hot with boiled rice
Golden corn roasted 200 gm
Vegetable oil 15 ml
Garlic clove 5 no
Ginger 5 gm
Cumin seeds 3 gm
Coriander seeds 2 gm
Maida 10 gm
Turmeric 2 gm
Salt to taste
Black pepper to taste
Fresh coriander shoots 5 gm
. Blend half roasted corn to make a fine paste and coarsely grind the remaining corn.
. Heat oil in a pan
. Add chopped garlic clove. When golden, add cumin and coriander
. Now add ginger, coriander shoots, turmeric and maida. Cook for another 2 minutes till sandy texture.
. Now add water (approx. 100 ml). Cook for another minute
. Strain into another pan. Discard residue
. Now add pureed and coarsely grounded corn
. Bring to a boil and simmer to required consistency
. Check seasoning and serve hot with accompaniments
Quinoa Cauliflower Shorba
Cauliflower 150 gm
Quinoa 50 gm
Onion 50 gm
Garlic 10 gm
Bay leaves 01 no
Star anise 02 gm
Vegetable stock 100 ml
Oil 20 ml
Cream 10 ml
. Take a pan, add some oil and heat it on medium flame.
. Add onion and Garlic, cook for 1 minute, then add bay leaf, star anise, Cauliflower and quinoa and cook for 5 minutes.
. Add vegetable stock then bring to boil, reduce heat for 10 minutes or until cauliflower and quinoa is cooked properly. Once cauliflower and quinoa is cooked properly, remove bay leaves and star anise.
. Transfer shorba to a large blender. Add small amount of stock and blend until creamy. Strain shorba and reheat and serve hot.
What better way to celebrate Diwali, which is just around the corner, than by cooking something special and delectable for your loved ones? Make delicious and nutritious Diwali sweets with hemp to fill your home with a beautiful aroma during this festival of lights.
Santosh Tamang, Head Chef at The Hemp Factory, shares some delectable and healthful recipes for Diwali sweets:
Hemp Besan Ladoo
1 Cup Besan/Gram Flour
One fourth Cup Ghee
Half Cup Powdered Sugar
1 tsp Hemp Hearts
Half tsp Cardamom Powder
1 tsp Hemp Powder
10 Almonds for Garnishing
Dry roast the besan on medium flame for about 10-15mins, keep stirring. Its raw taste should not be there.
Add ghee and mix well.
Cook the besan till fat separates for about 8-10 minutes and turn off the flame.
Add sugar cardamom powder and hemp powder. Mix well so that there are no lumps.. Let the mixture cool completely. Once the mixture is cool, add hemp hearts.
Grease your hands with ghee and start forming laddoos. Make smooth and round laddoos. Decorate with Almonds.
Serve or store in an airtight container.
1 fourth cup all-purpose flour (175 grams)
2 tablespoons fine rava (semolina) 25 grams
1 tablespoon Hemp Flour
Half cup powdered sugar (80 grams)
Half cup ghee (115 grams)
Half teaspoon salt
Half teaspoon cardamom powder
2 teaspoons slivered pistachios or nuts of your choice
1 tablespoon Hemp Hearts
In a bowl, sieve maida (all-purpose flour). Keep it aside.
In a bowl whisk ghee and sugar with a spoon or whisk until creamy, light, and pale.
Add all-purpose flour, Hemp flour, Sooji, salt, and cardamom powder into the ghee-sugar mixture.
Combine everything using a spatula, then use your hands to bring the dough together. Do not knead the dough.
If the dough looks dry, add a teaspoon of ghee and gently work the dough until it comes together.
Rest the dough covered in the fridge for at least 30 minutes.
Mixing ghee and flour for nankhatai dough
Pinch a lime-sized portion of the dough. Roll it between your palms to form a smooth round shape. Flatten them slightly.
Place it on the baking tray lined with parchment paper.
Repeat with the rest of the cookie dough.
Place them 1 inch apart since they will expand on baking.
Using a knife, make a criss-cross pattern in the middle. You can also make a little indentation in the center instead of a criss-cross pattern.
Refrigerate again for another 15 minutes.
Preheat your oven to 190 degrees C.
Bake in a preheated oven for 15 to 16 minutes. It might take a little less or more time for you. Keep an eye out after 13 minutes.
Sprinkle some slivered pistachios and rose petals and Hemp Hearts
Note: The cookies will be soft in the middle but will firm upon cooling.
Double Chocolate Chip Hemp Heart Cookies
Half cup liquid coconut oil
Quarter cup almond, soy or rice milk
2 teaspoons vanilla extract
1 cup coconut or brown sugar
1 cup Hemp Seeds, divided
1 cup chocolate chips (semi sweet or vegan)
2 cups gluten free OR all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Half teaspoon kosher salt
Preheat the oven to 350 degrees.
Place coconut oil, almond milk, vanilla, coconut sugar, 3/4 cup Hemp Seeds and 1/2 cup chocolate chips in a blender and puree for 30 seconds or until small pieces remain, but mixture is creamy.
In a separate large bowl whisk the flour, baking powder, baking soda and salt.
Add the chocolate mixture into the flour mixture and stir until ingredients are totally combined. Stir in the remaining chocolate chips and Hemp Seeds.
Using a small ice cream scoop or 2 tablespoon measure, place cookies on a silpat or parchment lined baking sheet. Use the heel of your hand to gently press cookies down and form into circles.
Bake cookies for 11 minutes for softer cookies and 13-14 minutes for crisper cookies.
After whole day of fasting, Karwa Chauth fast should be completed with some tasty and yummy delicacies that are easy to be prepared.
. Full Cream Milk
. Almonds flakes
. Desi ghee
. Green cardamom powder
. Heat the ghee in a deep bottomed pan. Add the seviyan and roast till golden brown. Once done, remove from heat and keep aside
. Boil milk in a pan. Add the chopped nuts and cook for 2-3 minutes. Add sugar until mix well with the milk.
. Grate the khoya and add it to the milk. Cook till the mixture thickens. Add the seviyan and cook for 5 minutes or till no liquid remains. Add the powdered cardamom and mix well. Garnish with chopped nuts and enjoy cold or hot!
ALMOND ROSE RABDI
. Almonds (without skin)
. Sugar Free
. Pistachio, chopped
. Cardamom powder
. Rose water
. Saffron Few strands
Heat a pan, cook milk till reduced to half. Reduce the heat
Crush and add saffron strands to milk, and let it cook for 5 minutes over low heat
Now add almonds, khoya and sugar free to it. Mix well & cook for 3 minutes
Add pistachio, cardamom powder, and mix well. Cook for 2 minutes
Remove from heat, and add rose water to it. Mix well and let it cool slightly.
Garnish with chopped pistachio, nuts, berries or dried rose petals. Enjoy!
. Desi Ghee
. Milk Full Cream
. Wash vermecili and put it in a sauce pan along with ghee and stir for 2 minutes
. Add milk and sugar and stir well
. Simmer for about 1 hour or till milk reduces to half and of creamy consistency. During this period stir from time to time
. Add almonds and cashewnuts. Sprinkle crushed cardamom. And enjoy hot or cold!
. Plain Yogurt (Curd)
. Rose water
. Rose Petal
. To a large bowl add plain yogurt. Then mix it well using a whisk or hand blender until smooth
. Add sugar mix it well until the sugar is mixed well with the yogurt. Now add water to thin out the lassi a bit. Add rose water and few rose petal leaf. Keep in fridge for chilling, garnish with rose petal or as per your choice and serve cold
(Recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa)
Time to break up with the typical vegetarian protein sources and give your taste senses a much-needed break. Hello Tempayy, a super bean-based, simple-to-cook dish that can be altered across cuisines, meal occasions, and cooking methods, has been introduced in New Delhi and Gurgaon by Vegolution, a Bengaluru-based food startup. The brand’s successful launches in Bengaluru, Hyderabad, Chennai, Coimbatore, Kochi, and Mumbai in its first year of business follow closely on the heels of this expansion.
Tempayy (also known as Tempeh or Tempe) is a delicious, nutritious, wholesome and 100 per cent vegetarian protein-rich food made by fermenting the best quality non-GMO soybeans. This tasty, ready-to-cook offering is a new source of balanced nutrition for vegetarians and conscious foodies seeking to add variety to their meals. Hello Tempayy, is currently available in six variants: Natural, Spicy Peri Peri, Simply Sriracha, Peppery Szechuan Chilli, Roasted Chettinad and Spiced Tawa Masala. The bold flavours developed by Vegolution will reveal new and unexplored tastes to the modern Indian palate through its range of Hello Tempayy ready-to-cook products.
Data from the Indian Dietetic Association (IDA) in 2018 indicates that at least 84 percent of Indians are protein deficient, which leads to associated health conditions. Through this new age offering, the brand offers the perfect mix of great taste, versatility, and balanced nutrition to break the monotony of vegetarian protein options on the main plate. Numerous other reports over the years also highlight that Indian vegetarians have poor levels of Vitamin B-12 and more than 50 per cent of the women in India are iron deficient. Rounding out its nutrition profile, the products are fortified with Vitamin B-12 and iron, making them a one-of-their-kind superfood. With great flavour absorption, a hearty texture, and a mild nutty flavour, this is the perfect ingredient to add variety to daily diets. It is easy to cook and can be seamlessly incorporated into a variety of cuisines making it perfect for curries, stir-fries, kebabs, rolls and so much more. Here are some flavourful recipes by Hello Tempayy: TEMPAYY BHURJI
Fresh coriander leaves
Black pepper powder
Salt to taste
Crumble the Tempayy cubes by hand and set aside
Finely chop onions, green chillies, ginger and coriander leaves and keep aside.
Heat oil in a pan.
Add chopped ginger and saute for 30 seconds
Add chopped onions and saute for 5 mins or until they turn translucent.
Add chopped green chillies, turmeric powder and crumbled Tempayy. Saute for 7 mins.
Add salt, black pepper powder and fresh coriander leaves. Saute for 02 more minutes. Add salt to taste.
Pour milk and saute for 2 more minutes.
Serve hot with some pao or sliced bread of your choice.
TEMPAYY KATHI ROLL
Broken Cashew paste
Sliced coloured peppers
Kashmiri chilli powder
Salt to taste
Ginger garlic paste
Roti/ Indian Bread of your choice
For the onion tomato masala
Ginger garlic paste
Kashmiri chilli powder
Unbox the Hello Tempayy natural cubes (OR) Hello Tempayy Tawa Masala Cubes
Marinate the cubes with turmeric powder, Kashmiri chilli powder, ginger garlic paste, curd and salt. Skip step 2 if using marinated cubes.
Slice onions and peppers.
Onion Tomato masala:
Finely chop onions and tomatoes.
Heat some oil in a pan. Add bay leaf, cardamom and cinnamon to it. Once they start to splutter, add the onions and fry till golden brown.
Take ginger garlic paste in a different bowl. Add Kashmiri chilli powder, turmeric powder along with little water to form a thick paste.
Pour the paste into the onions and cook for 05 minutes.
Add chopped tomatoes and cook for 05 mins.
Add the tomato puree and cook for 10 minutes.
Once the oil separates, switch off the gas and the gravy is ready for use.
Add the filling and sauteed cubes on one side of the roti.
Fold inwards at the bottom and then fold from both sides to form a drum shape.
Cut into two and serve
Siddharth Ramasubramanian, Founder and CEO of Vegolution, said, “In-depth primary research has shown us that vegetarian Indian consumers crave variety and are usually unable to meet their daily protein requirement. Vegolution’s Hello Tempayy will offer vegetarians, fitness enthusiasts and people who want to make conscious food choices, a range of products suitable across meals and cuisines. More importantly, it will bring flavours and textures that fit the Indian taste profile. We are focused on encouraging people from all walks of life to build a healthy and enthusiastic relationship with food.”
Aiming to take people from protein-deficient to protein-positive with a product range that can be embraced as a staple by conscious foodies, the products are manufactured in custom-built facilities in Bengaluru and more recently in Pune.
Eating a no-meat diet has benefits, such as being suitable for weight loss, offering protection against heart disease, and protecting the environment. The most prominent challenge vegetarians face is how to compensate for all the nutrients they will no longer get by giving up the consumption of animal protein. Do not fret; here are some lip-smacking healthy recipes that can even sway core meat-eaters to give up animal protein. So, before you start wavering on your decision, read on a mouthwatering healthy recipe shared by Nikhil Bendre, Chef and Head Of Content, Urban Platter that will help you down the Vegan path.
Tofu Tikka Masala – appetizing, delectable, and healthy recipe
Prep Time: 3 hours
Cook TimE: 30 minutes
2 blocks firm tofu (pressed to remove excess water)
2 tbsp tandoori tikka masala
1 tbsp ginger-garlic paste
2 tbsp oil
1kg tomatoes (roughly chopped)
100 gms cashews
20 gms garlic
30 gms ginger
3 green cardamom
9 black peppercorns
500 ml water
2 onions (finely chopped)
2 tbsp ginger-garlic paste
2 tbsp tandoori tikka masala
Making Marinated Tofu Tikka
Cut tofu pieces into roughly 1-inch squares
To marinate – mix tandoori tikka masala, ginger garlic paste,and oil in a separate bowl and mix well to form a paste of smooth consistency.
Pour the marination over the tofu to coat it well and refrigerate it for 2 hours.
Preheat the oven to 200o C.
Remove the marinated tofu from the refrigerator and put them on metal and wooden skewers.
Take a baking tray and grease the surface well. Place the skewers onto the tray and bake it for 10 to 15 minutes until a charred crust is formed.
Remove the beautifully charred tofu and let it cool down.
Making Tikka Masala Gravy
Add tomatoes, ginger, garlic, cashew, and whole spices to a large pot, cover with water, and place the pot over medium heat.
Bring the pot to a boil and let it simmer till the cashews are completely soft. Once the cashews are entirely soft, remove the pot from the stove and let it cool down. The entire process will take approximately one hour.
Blend it into a smooth puree once the mixture has cooled down. You can add water as needed to make a smooth puree. Be mindful of the whole spices and ensure they are entirelyblended; otherwise, they can be unpleasant to chew on.
Making Tofu Tikka Masala
Heat oil in a pot. Add finely chopped onions and cook till the onions are completely caramelized.
Add ginger garlic paste to the caramelized onions and stir for two minutes till the paste is cooked.
Once the paste is cooked, add tandoori tikka masala, stir for 1-2 minutes, and smell the appetizing aroma of the masala.
Add the blended gravy to the cooked above paste and let it simmer on low heat for 10 to 15 minutes until oil starts leaving the sauce.
If the gravy has thickened, you can add water to the sauceand cook till the water boils. The best way to gauge if yourdressing is cooked is to taste it. If you can still taste the raw spices, let them simmer for more than 5 minutes.
Once the gravy is thoroughly cooked, add the marinated tofu to the sauce and serve the appetizing Tofu Tikka Masala with delicious butter naan and fluffy white basmati rice.
Serving – 200g
Calories – 294kcal
Carbohydrates – 27g
Protein – 8g
Fat – 19g
Saturated fat – 3g
Polyunsaturated fat – 4g
Monounsaturated fat – 10g
Trans fat – 1g
Sodium – 30mg
Potassium – 910mg
Fiber – 6g
Sugar – 11g
Vitamin A – 2086IU
Vitamin C – 41mg
Calcium – 69mg
Iron – 3mg
Crispy Cauliflower Wings – savor the crunch of perfectly cooked cauliflower dipped in flavorful Korean BBQ sauce
Prep Time: 30 minutes
Cook Time: 10 minutes
1 head Cauliflower (cut into large florets)
1 cup Rice flour
1/2 cup Cornstarch
1/2 cup 00 Pizza flour (purchase from Amazon if locally not available)
1 cup water (add more if need be)
Salt and pepper (to taste)
Oil for frying
Bomb Bay seasoning (add as per taste – word of advice – more the better)
Korean BBQ Sauce
Boil salted water in a pot, add the cauliflower florets and cook in the water for 5 to 6 minutes. Make sure it does not turn mushy.
Once cauliflower is cooked, transfer it to a tray and place it in the refrigerator until it cools down completely. This makes sure it does not cook further, or it might turn mushy.
For the batter – in a bowl, whisk rice flour, corn starch, 00″ flour, and salt & pepper with water to make a batter. Make sure to whisk all the lumps away. The consistency of the batter should be thick.
Dip the cauliflower in the batter and then into the panko crumbs for the added crunch.
Heat the oil and fry the cauliflower on medium gas till they are golden and crispy.
Sprinkle the wings with Bomb Bay seasoning, drizzle with flavorful Korean BBQ sauce, and serve MEOGGI JEON-e (Korean for BON APPETIT).
Serving – 50g
Calories – 973kcal
Carbohydrates – 215g
Protein – 21g
Fat – 4g
Saturated fat – 1g
Polyunsaturated fat – 1g
Monounsaturated fat – 1g
Sodium – 190mg
Potassium – 1843mg
Sugar – 11g
Vitamin C – 277mg
Calcium – 151mg
Iron – 3mg
Vegan Ham and Bean Stew – A quick delicious, healthy and soulful meal
Prep Time: 10 minutes
Cook Time: 20 minutes
2 tbsp Redoro olive oil
4 cloves garlic (minced)
1 onion (finely chopped)
1 bay leaf
1/2 cup celery (finely chopped)
1tsp mixed herbs
1 large potato (chopped in dice)
2 cans Kidney beans (strained)
2 packets of Vegan meat
1 can of peeled tomatoes in juice
1 tbsp vegan chicken bouillon powder (purchase from Amazon if locally not available)
3 cups water
1tbsp fresh coriander leaves (finely chopped)
Add olive oil to a large pot and heat it.
Once the oil is heated, add minced garlic, finely chopped onions, and flavorful bay leaf, and cook for 2 minutes until aromatic.
Add celery to enhance the flavor. After mixing celery, add mixed herbs and cook for two minutes for the herbs to infuse themselves with the ingredients.
Add diced potatoes, strained kidney beans, and vegan meat. Stir well so all the potatoes, beans, and meat are completely covered with the aromatic mixture.
Next, add peeled tomatoes along with their juice, chicken bouillon powder, and water and mix well. Let the stew simmeron slow heat for 10 to 12 minutes.
Garnish the flavorful stew with finely chopped coriander. Enjoy the soulful stew with some warm toasted bread!
Serving – 200g
Calories – 90kcal
Carbohydrates – 20g
Protein – 3g
Fat – 1g
Saturated fat – 1g
Polyunsaturated fat – 1g
Monounsaturated fat – 1g
Cholesterol – 1mg
Sodium – 29mg
Potassium – 478mg
Fiber – 3g
Sugar – 2g
Vitamin A – 70IU
Vitamin C – 22mg
Calcium – 34mg
Iron – 1mg
Committing to a vegan diet is honestly simpler than it looks. A well-planned and balanced vegan diet can provide sufficientnutrition and numerous health benefits. So, if you plan to go vegan, it is not the end of delicious food. There are manyoptions available for you to satisfy those taste buds!
Saffola Masala Oats, with their perfect blend of desi Indian masalas, will add a chatpata twist to your favourite snack recipes and up the yum factor…reports Asian Lite News
Indian festivals are authentic to the country’s aesthetic culture and traditions; people have indelible memories and attachments to them. While different parts of India celebrate festivals like Navratri and Durga Pujo, their spirit is the same. Sharing a festive feast across the table with your loved ones is one of the many joys of the holiday, deeply rooted in our tradition and culture.
With guests arriving and numerous preparations to make, the search for delectable snacks and meals appropriate for the occasion is endless. With guests arriving and numerous preparations to make, the search for delectable snacks and meals appropriate for the occasion is endless. While sweets are the highlight of the holiday season, savoury snacks become a staple during the festivities as well. Don’t those chatpata, tasty, tangy, quick and easy bites make us all drool? So, this holiday season, get creative with your snacks.
Saffola Masala Oats, with their perfect blend of desi Indian masalas, will add a chatpata twist to your favourite snack recipes and up the yum factor. Here are some of Chef Kunal Kapur’s lip smacking festive recipes that you must try!
Oats Masala Dhokla
1 Cup Rice
1 Cup Masala Oats
1 Cup sour yoghurt
1 tsp ginger and green chili paste
2 tsp ghee
4 curry leaves
1 tsp sesame seeds
Salt to taste
Garnishing – grated coconut and coriander
Roast Masala Oats in a pan till aromatic
In a bowl add rice and soak it for 40 mins and keep it aside
In a separate bowl, add rice and oats, yoghurt, ginger and green chili paste, 2 tsp ghee, Salt to taste. grind it into a thick batter
Grease a tin with ghee and add the batter into it
Place the tin into the steamer and let cook for 20 mins
In a pan add 1 teaspoon oil, when it sizzles add curry leaves, sesame seeds and grated coconut.
Once Masala Oats Dhokla is ready, garnish it with curry leaves, sesame seeds and grated coconut.
Moong Dal and Matar Ghugra
Ingredients for the outer crust:
2 cups maida (all-purpose flour)
1/2 cup ghee
1/4 teaspoon Salt
1 cup Water
1 tablespoon Oil
Ingredients for the filling:
1 cup Masala Oats
1 cup Green Moong Dal, soaked and steamed
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon sesame seeds
2 teaspoons sugar
1/2 teaspoon hing
1 teaspoon amchur (dry mango powder)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 Green chilies, finely chopped
Salt to taste
Soak the moong dal and masala oats in 2 cups of water for about 3 to 4 hours. Once soaked, drain any excess water and keep it aside.
Heat oil in a non-stick pan on medium heat; add the cumin seeds, fennel seeds, sesame seeds, hing and allow them to crackle.
Stir in the cooked green moong dal and add mouthwatering Masala Oats
Allow the moong dal and oats mixture to cool and divide into 20 portions
In the next step we will make the dough for the pastry crust for the ghugras
Combine the maida, ghee and salt in a bowl. Work the ghee into the flour with your fingers until the mixture resembles a coarse meal.
Sprinkle water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.
Be careful to add a little water at a time, and not allow the dough to become soggy. Knead well with your hands until the dough becomes a firm ball of dough.
Once rested, make 20 small portions of the ghughra dough and roll into a small 3-inch circle.
Place a teaspoon full of moong dal and Masala Oats’ mixture onto one half of the circle. Wet your fingers into the bowl of water and spread a little water around the edges of the circle.
Gently fold the circle into a semi-circle, seal the edges so that the dough sticks to each other making sure all the filling is concealed inside.
Preheat the oil for deep frying and deep fry these ghugras on medium heat
Serve the Moong Dal Oats ghugras along with green chutney and chai for tea time snacks
Baked Pudina Oats Broken Wheat Tikki
1 Sweet Potato, boiled and peeled
200 grams Paneer, crumbled
2 cups Masala Oats
1 inch ginger, grated
2 green chilies, finely chopped
1 Onion, finely chopped
Pudina (Mint Leaves)
Oil for cooking tikkis
To begin making the recipe, first get all the ingredients prepped, boil the sweet potatoes.
Add in both the boiled sweet potatoes, paneer, grated ginger, green chilies, onion, mint leaves and the key ingredient Masala Oats
Blend the ingredients until the potatoes are coarsely mashed and all the ingredients come together. Open the processor and give the mixture a stir halfway through so the ingredients come together and blend again.
Transfer the tikki dough into a bowl. Check the salt and add more only if you feel you require it as the masala oats also have salt in them.
Grease your fingers with a little oil and shape the pudina oat & broken wheat dough into bite size tikkis.
Preheat a skillet on medium heat.
Place a few pudina oat tikkis at a time on the skillet, drizzle a few drops of oil on each of the Pudina Oat & Broken Wheat Tikki and cook them on low to medium heat until browned and crisp on both sides.
Remove onto an oil absorbent paper and serve
Oats Kathi Roll
Ingredients for Kathi Rolls:
1 cup whole wheat flour
1 teaspoon oil
1 teaspoon salt
Ingredients for filling:
1/2 teaspoon oil
2 cups Masala Oats
1 tablespoon tomato ketchup
1 cup sliced onion
3 stalks finely chopped spring onion
1 teaspoon mustard
In a large bowl, add wheat flour, oil and salt and mix it well. Knead the mixture by adding a little water and prepare a firm dough. Cover it and keep it aside for 10mins
Divide the dough into 3 big portions.
Roll the dough portions into balls and flatten them with the palm of your hand. Toss them in flour and roll them out into circles
Put skillet on medium heat. Rolled out dough keep it on the skillet and cook it. Flip it after 2 mins and sprinkle some oil.
Once ready remove from the skillet and keep it aside, repeat the same with other dough portions
Next step is to prepare Masala Oats filling. Take a bowl, add spring onions, salt to taste and raw masala oats, and mix the ingredients well.
Take a pan, preheat on medium flame, sprinkle some oil and add the masala oats mixture and allow it to cook on medium flame for 3 mins
Once masala oats filling is ready, Place paratha on board, add the filling portion onto it. Add a few sliced onions, drizzle some tomato ketchup and mustard, tightly wrap the filling and serve it.