CHICKPEA TIKKI

Prep Time  :  30 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS

Boiled n mashed chickpea - 1/4 cup
Chopped onion - 1

Chopped green chilly  - 1
Gram flour - 2 tbsp
Carom seeds - 1/4 tsp
Black pepper powder - 1/4 tsp
Bread crumbs - 1/4 cup
Salt - to taste

METHOD

Take a bowl add all the chickpea tikki mixture and mix well.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Coat with bread crumbs.
Now grill in microwave.
Place the chickpea tikki on the high rack of microwave and grill it for 10 mins till the top is lightly brown
Flip it and grill for some more time till the other side is equally brown
Now chickpea tikki is ready to serve with chutney and salad.

BEETROOT CUTLET

 

Prep Time : 35 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Boiled n mashed beetroot   -   2
Boiled n mashed potato  -  2
Besan -   2 tbsp
Grated amla  -  4
Lemon juice  -  1 tsp
Red chilly powder  -  1/2 tsp
Chopped green chilly  -  1
Corn flour  -  2 tbsp
Bread crumbs - 4 tbsp
Salt   -  to taste
Oil  -  2 tbsp

METHOD
Take a bowl add boiled n mashed beetroot, boiled potatoes ,grated amla,green chilly,red chilly powder,lemon juice ,corn flour,besan ,coriander leaves ,bread crumbs and salt and mix well.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Keep in the fridge for half an hour.
Heat oil in a pan. and shallow fry the cutlet n a medium flame.
Serve hot with green chutney.

BESAN HALWA

 

Prep Time  : 10 mins
Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Gram flour  - 1/2 cup
Water -  1/2 cup
Sugar  -  1/2 cup
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed almonds  -  1 tbsp
Saffron  -  few strands
Clarified butter  -  1/2 cup

METHOD
Heat clarified butter in a pan.
Roast the  gram flour on medium flame until light brown in color and give out the fragrance.
After stirring further for 10  - 15 mins make the syrup of sugar and water add into the  Gram flour and mix well. 
The  gram flour absorbs the syrup
Stir properly otherwise lumps formed.
The whole mixture cook for 7 - 8 mins.
Add cardamom powder,raisins,crushed almonds and saffron strands.
The halwa is ready to serve.
Garnish with crushed almonds,raisins and saffron

INSTANT DHOKLA

 

 

Prep Time- 10 mins
Cooking time- 15 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan   -   1 cup
Semolina                  -  1 cup
Curd                       -  1 cup
Sugar                          - 2 tbsp
Salt                            -  to taste
Water                            -  1 cup
Oil                                 -  2 tbsp
Lemon juice                  -    1 tsp
Eno fruit salt                    -  1tbsp

For tempering
Black mustard seeds   - 1 tsp
Green chillies        -        5 

Sesame seeds  - 1 tbsp

Oil                       -         1 tbsp


METHOD
In a bowl mix together gram flour, semolina, yogurt, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased plate and steam it for 10 mins.
Heat oil in a pan for tempering and add mustard seeds ,sesame seeds ,curry leaves, green chillies.
Pour it over the dhokla and cut in cubes

 

CHEENA PAYESH

 

Prep Time : 15 mins 

Cooking Time : 20 mins

 Serve : 2

 INGREDIENTS

 Milk - 500 ml.

 Chenna  - 200 gms
Sugar - 3 tbsp
 Saffron - few strands
 Cardamom powder - 1/4 tsp

 

 METHOD

 Boil milk in a heavy bottom vessel

. Once boiled keep it in a low flame.

 Reduce milk in a half quantity

. Add sugar and saffron strands and mix well.
Mash the cheena very well and make little ball,

 Add cheena  ball and cardamom powder and mix well