Broken Wheat and Rajma Cutlets

You want a healthy snack option? Here’s how to make broken wheat and rajma cutlet …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 The innumerable health benefits of rajma (or kidney beans) and broken wheat (also called bulgur or lapsi) are packed into the cutlets.

They taste awesome and also have a bite to them. A super easy no sweat recipe is all there is to it.

 This vegetarian kidney beans cake with bulgur wheat is quite the gourmet dish…one that is perfect for indulging your folks!

 Click the link below for the video:

BROKEN WHEAT AND RAJMA CUTLET              Makes 20

Ingredients:

Cooked Rajma/Kidney beans – 2 cups

Cooked Broken wheat/Lapsi – 2 cups

Potato (boiled &grated) – 2 medium

Fresh bread crumbs – 1 cup

Grated garlic – 1 tsp

Black salt and salt – to taste

Mustard oil – 2 tsp

Vegetable Oil – for shallow frying

CHOPPED VEGETABLES

Tomato (deseeded & chopped finely) – ½ cup

Spring onion (chopped finely) – ½ cup

Capsicum (chopped finely) – 1/3 cup

Green chilies (chopped finely) – to taste

Coriander leaves (chopped finely) – 2 to 3 tbsp

 

DRY SPICES

Cumin powder – 2 tsp

Garam Masala powder – ¼ tsp

Chaat Masala powder – 2 tsp

 

YOGURT DIP

Yogurt or curd (beaten) – 1 ½ cup

Grated garlic – ¼ tsp

Black salt – to taste

  

Method:

1.    In a large bowl, add in the rajma and mash it up (not too finely). Add in the broken wheat followed by the DRY SPICES and black salt. Toss in the CHOPPED VEGETABLES, boiled potato, ½ cup of bread crumbs and mustard oil. Mix it well. Check the seasoning and adjust it accordingly (with white salt).

2.    Divide the mixture into balls of the desired size (or 2” round) and shape them into cakes or round cutlets.

3.    Shallow fry the cutlets in medium hot oil until golden brown and crispy on the outside.

4.    To make the YOGURT DIP, combine all the ingredients with a whisk till smooth. Let it chill in the fridge.

5.    Serve the cutlets hot with the cold dip. Garnish with chopped onion and tomatoes.

© Rinki’s Kitchen

Mango Cottage Cheese Dessert Jar

What to do with ripe mangoes? Here's how to make mango cottage cheese dessert in a jar …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

The cottage cheese dessert jar is super easy to make…even kids would love to get involved 😊

It tastes much like the cheese cake though much lighter. Best suited for summer, this dessert is completely vegetarian. No eggs or gelatin has been used. As a result it is a soft pudding.

The jelly on top adds the pop of colour and calls out to everyone….doesn’t it?

Click the link below for the video:

MANGO COTTAGE CHEESE DESSERT JAR              Serves 3 to 5

Ingredients:

Cottage Cheese – 1 ¼ cup

Full fat milk – about ¼ cup

Hung curd – 1 cup

Condensed Milk (sweet) – 100g

Vanilla essence – ½ tsp

Icing sugar – as required

Coconut biscuits – 3 to 4 per serving

Ripe mango (cubed) – 1 large or as required

Raspberry jelly (cubed) – ½ cup

Method:

1.    Cook the jelly as per the instructions on the packet. Pour into a square dish or tray to 1 cm thickness. Set as per instructions and then put it in the fridge to chill.

2.    Blend the cottage cheese with full fat milk till it becomes a smooth and thick paste.

3.    In a large bowl, add in the hung curd, cottage cheese paste, condensed milk and vanilla essence and whisk till smooth. Adjust the sweetness by adding icing sugar according to your taste. Add at least a tablespoon of icing sugar. Mix again. Chill it in the fridge for half and hour.

4.    Grind the biscuits to a fine powder.

5.    Assemble the dessert in small jars for single serves. Begin with 1 ½ tablespoon of biscuit crumbs in each jar. Use the back of the spoon to press it down in place.

6.    Get the cottage cheese mixture out of the fridge. Place a layer of this pudding over the base in each jar. Arrange the mango cubes around the edge of the jar, on the pudding. Add more cottage cheese pudding to cover the mango pieces.

7.    Set the jars in the fridge for about 2 hours.

8.    Right before serving, add some raspberry jelly and mango cubes on top of the pudding. Garnish with a sprig of mint and serve chilled.

© Rinki’s Kitchen

Beet Carrot Hand Pies ... Eggless

How to make vegetable hand pies? Watch the video …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

This beetroot and carrot hand pies recipe is vegetarian and eggless.

The savory filling made with beet, carrot and other veggies is delicious. I have used Indian spices to flavor it. I have also cut down on the butter used in the pastry making it light.

On baking the outer covering or the pastry turns out really crispy and flaky … and that’s enjoyed by everyone.

These savoury hand pies with beet carrot filling may be served with a sauce as snack or with a chilled soup for dinner.

Something to cheer up and surprise your folks…

Click the link below for the video:

BEETROOT AND CARROT HAND PIES                        Makes 12 to 14

Ingredients:

FOR THE FILLING

Beetroot (chopped) – 1 large

Carrots (chopped) – 2 to 3 medium sized

Potato (chopped) – 1 medium

Soy granules (cooked) – ¾ cup

Cottage cheese (crumbled) – ½ cup

Boiled/Frozen peas – ½ cup

Onion (chopped) – ½ cup

Ginger (grated) – 1 tsp

Green chili (chopped) – to taste (optional)

Sweet chili sauce – 2 tsp or to taste

Coriander leaves (chopped) – 2 tbsp

Vegetable oil – 1 ½  tbsp

Salt – to taste

DRY SPICES

Coriander powder – 1tsp

Cumin powder – ½ tsp

Garam Masala powder – ¼ tsp

Chaat Masala powder – 1 ½ tsp

FOR THE DOUGH/PASTRY

All purpose flour – 1 cup

Whole wheat flour – 1 cup

Baking powder – 1 tsp

Vegetable oil – 1 tbsp

Butter (salted) – 50 g

Chilled water – a little more than half a cup

Method:

1.    FOR THE FILLING: Steam the beetroot, carrot and potato till cooked.

2.    Heat the oil and fry the onion with a little salt till light pink. Add in the ginger and chili cook briefly. Add in the soy granules and cook for half a minute. Next, add in the cooked carrot and the  DRY SPICES along with the sweet chili sauce. Mix well and add in ¼ cup of water. Cook for a minute. Add in the beetroot, peas and cottage cheese. Season with salt and mix well to combine all the ingredients. Take it off the heat and let it cool completely. Once cooled, add in the chopped coriander and mix it in. Keep aside.

3.    FOR THE DOUGH/PASTRY: Mix the dry ingredients together. Add in the oil and combine it with the flour. Chop up the cold butter into tiny cubes and add it into the flour.  Combine it using the finger tips till the mixture looks like bread crumbs.

4.    Add chilled water little at a time to just bring the dough together. Wrap it in plastic and set it in the fridge for about an hour.

5.    Roll out the dough to 1/8 inch thickness and cut out circles about 3 inches in diameter. Use a cookie cutter or bottle cap etc. Make sure to cut out even number of circles.

6.     ASSEMBLING THE PIES: Place a generous amount of filling on half of the circles. Wet the edge of the remaining circles with water.

7.    Take one loaded circle and cover with another circle, wet side down. Press with your fingers to seal the edge. Repeat for the rest of them. Cut out tiny slits on each for the steam to escape.

8.    Poke holes along the edge with a skewer or chopstick to further seal them. Brush with oil or butter. Bake in a preheated oven at 180°C for 15 to 20 mins or until golden in colour.

9.    Serve hot with sweet chili sauce for snack or with a chilled soup for dinner.

© Rinki’s Kitchen

Stuffed Indian Squash Vegetarian Recipe

You don’t like tinda? This stuffed Indian squash recipe is just for you…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

My dahi wale bharwa tinde recipe coverts the humble vegetable into a gourmet delight. It is super delish and perfect for the season too…

Tinda is also known as Indian squash or apple gourd. It contains a high amount of water and fiber. Low in fat, it is good for the heart and helps in weight loss.

You will find that this recipe can be enjoyed with steamed rice and also with paratha.

Click the link below for the video:

STUFFED INDIAN SQUASH                           Serves 4 to 6

Ingredients:

Indian Squash/ Tinda – 7 to 8

FOR THE FILLING:

Onion (chopped) – 1 medium

Ginger (grated/paste) – 1 tsp

Green chilies (chopped) – to taste

Paneer/Cottage cheese – 50 g

Pulp and seeds from the squash

Tomato paste – 1 tbsp

Oil – 3 tsp

Cumin seeds – ½ tsp

Curry leaves – 10 to 12

Gram flour/Besan – 1 tbsp

Salt – to taste

DRY SPICES FOR THE FILLING

Turmeric/Haldi pdr – ¼ tsp

Coriander powder – ½  tsp

Cumin powder – ¼    tsp

Red Chili  powder – ½  tsp

Garam Masala powder – a large pinch

Chaat Masala powder – 1 tsp

  

FOR THE GRAVY:

Oil – 2 tbsp

Cumin seeds – ½ tsp

Curry leaves – 10 to 12

DRY SPICES (Turmeric/Haldi pdr – ½  tsp, Coriander powder – 1 tsp, Cumin powder – ½  tsp,

Red Chili powder – ½  tsp, Chaat Masala – 1 tsp)

Tomato paste – 2 tbsp

Curd/Yogurt (1/4 cup) + Besan/Gram flour (1 tsp) – mix to a paste

Salt – to taste

Sugar – ½ tsp(optional)

Method:

1.    Peel the squash and slice to remove the top. Use a knife or the back of a spoon and scoop out the pulp and seeds. Reserve the pulp.

2.    FOR THE FILLING: Heat the oil and temper it with the cumin seeds. Add in the curry leaves followed by the onion. Once the onions turn light brown, add in the pulp. Season with salt and cook for a minute. Add the ginger and green chilies and cook till the raw smell goes away. 

3.    Add the tomato paste and cook briefly. Cover and cook on low heat for 3 mins or till the pulp is done. Add in the DRY SPICES FOR THE FILLING and cook on low till the oil starts separating.

4.    Add in the besan and cook till the raw smell goes away. Crumble in the paneer/cottage cheese and mix well. Check the seasoning and adjust it. Turn off the heat and let it cool down completely. Fill the squash with this mixture and keep aside.

5.    FOR THE GRAVY: Heat the oil and temper it with the cumin seeds and curry leaves. Lower the heat and add in the DRY SPICES. Cook briefly and pour in ½  cup of water. Once it starts simmering, pour in the tomato paste, and cook till the oil starts separating. Season with salt and place the stuffed squash into the gravy. Cover and cook till the squash is completely cooked. Keep turning the squash from time to time.

6.    Take the squash out onto a plate. Add in the curd-besan mix into the pan and the sugar. Cook till the oil starts separating. Pour in 1/3 cup of water or a bit more. Let it come to a boil. Add the squash back into the gravy and simmer for a minute.

7.    Garnish with curry leaves. Serve hot with steamed rice or paratha.

© Rinki’s Kitchen