Patra Chickpeas Poha

Recipe –

Ingredients –

Poha – 2 cup

Onion (chopped) -1

Green chilies (chopped)- 2

Patra pakoras – 8

Boiled chickpeas – ½ cup

Red chili powder – 2 tsp

Salt – According to taste 

Turmeric powder – 1 tsp

Curry leaves – 1 string

Mustard seeds – 1 tsp

Coriander leaves for garnishing

Oil – 1 tbsp

Recipe- 

In a bowl soak poha in water , after 10 min drain the water and keep it in strainer.

Make small pieces of fried patra pakoras.

Put a pan on flame, adding oil , mustard seeds, curry leaves . Let them crackle.

Fry onions till light brown color, add turmeric powder in it.

Add poha, chickpeas, green chilies, red chili powder, salt.

Mix all the ingredients and cook it nicely at medium flame.

Take it out in a bowl, garnish with coriander leaves.

Your Patra Chickpeas Poha is ready.

Enjoy Cooking…

By – Rida Khan

Food Innovator 

By – Rida Khan 

Food Innovator 

India 

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Toasted Gulgule

Recipe –

Ingredients –

Wheat flour – 2 cup 

Semolina – ½ cup

Jaggery –  ½ cup

Water – 1 ½ cup

Egg – 1

Baking soda – 1 tsp

Method –

In a bowl beat egg and keep it aside.

Take another bowl and mix all the ingredients, including egg also.

Make smooth very soft batter.

Now wet your hands with oil and make small round shape cookies.

They might not be round because of it’s soft batter.

Place them in an oil greased tray.

Preheat oven and toast them at 250’C for 35 min.

They will turn light golden brown color, with a shape of crust . But it will be soft from inside.

You can keep them in fridge also for 2 days.

Your Toasted Gulgule is ready .

Enjoy Cooking…

By – Rida Khan 

Food Innovator

India

Sago Spinach Jackfruit Cutlet

Recipe –

Ingredients –

Sago – 2 cup

Spinach (chopped) – ½ cup

Jackfruit pieces ( boiled) – 10

Red chili powder – 2 tsp

Salt – According to taste

Gram flour – 1 tbsp

Turmeric powder – 1 tsp

Water – ½ cup

Method –

Soak sago in water for 4 hours before cooking.

Mash jackfruit pieces with your hands and keep it aside.

Strain sago and remove all its water fully.

In a bowl mix sago, spinach, mashed jackfruit , red chili powder, salt, gram flour, turmeric powder, water.

Make cutlets and fry them in oil.

You can also toast them in oven at 250’C for 30 min.

Your Sago Spinach Jackfruit Cutlet are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

 

Sabudana Palak Cutlets

Recipe –

Ingredients –

Sabudana ( Sago) – 2 cups

Poha ( flattened rice ) – 1 ½ cup

Palak ( Spinach) – 15 chopped leaves

Red chili powder – 1 tsp

Turmeric powder – 1 tsp

Salt – According to taste

Green chili – 1 chopped

Roasted cumin powder – 1 tsp

Gram flour – 2 tsp

Water – ½ cup

Method –

Soak Sabudana in water for 5 hours.

Soak poha in water for 20 min before cooking.

Strain sabudana from the water and leave it for 10 min so that whole water gets strained out nicely.

Like this way strain poha from the water and mash it with spoon or hands .

In a bowl mix sabudana, mashed poha,  palak,  red chili powder,  salt,  turmeric powder,  roasted cumin powder, green chili, gram flour, water.

Make round flat cutlets and place them in an oil greased oven tray.

Brush the cutlets with some oil.

Preheat oven and toast these cutlets at 250’C for 35 min.

They will turn in light golden color and little sticky because of sabudana.

Take it out in a plate and serve with any sauce.

Your Sabudana Palak Cutlets are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

 

Toasted Oats Cake

Recipe –

Ingredients –

Oats – 2 cup

Semolina – 1 cup

Red chili powder – 2 tsp

Salt – According to your taste

Turmeric powder – 1 tsp

Roasted Cumin powder – 1 tsp

Oil – 1 tbsp

Water – 2 ½ cup

Coriander leaves ( chopped ) – 7 strings

Mustard seeds – 1 tsp

Method –

In a bowl mix oats, semolina, red chili powder, salt, turmeric powder , roasted cumin powder , oil, water.

Keep the batter for 5 min by covering it with plate .

In a cake mould pour the batter .

Preheat oven and toast it for 35min at 250’C.

As soon as it is prepared, take out from the oven and let it cool down. Place the cake on a plate.

Now put pan on flame adding 1 tsp oil with mustard seeds and coriander seeds prepare it’s garnishing at slow flame.

Pour the garnish on the cake and cut it’s pieces.

Your Toasted Oats Cake is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Palak Pakora Sabudana Khichdi

Recipe

Ingredients –

Palak Pakora – 7

Sabudana ( sago ) – 1 cup ( Soak it in water for 5 hours )

Red chili powder – 2 tsp

Salt – According to taste

Turmeric powder – 1 tsp

Roasted cumin powder – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 2 strings

Green chili – 1 ( chopped)

Oil – 1 tbsp

Onion – 1 ( chopped)

Coriander leaves  (chopped)  for garnishing.

Water – 1 cup

Method –

Make medium size pieces of palak pakoras with your hands and keep them in a bowl.

Strain sabudana and keep it in strainer for 10 min.

Put a non stick pan on flame adding oil with mustard seeds, curry leaves , turmeric powder and let them crackle.

Fry onion till light golden brown color now add sabudana, red chili powder, salt, palak pakora pieces , roasted cumin powder, green chili,  water . Cook till it start leaving the pan.

Take it out in a bowl and garnish with coriander leaves.

Your Palak Pakora Sabudana Khichdi is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Mattar Hari Moong Toasted Kachori ( Peas Split Green Gram Toasted Kachori)

Recipe :-

Ingredients –

For Stuffing –

Boiled mattar ( peas) – 1 cup

Soaked hari moong daal (split green gram)  – 1 cup

Red chili powder – 2 tsp

Green chili – 2

Salt – 2 tsp

Coriander leaves – 5 strings

Roasted cumin powder – 1 tsp

Curry leaves – 3 strings

Mustard seeds – 1 tsp

Oil – 1 tbsp

Water – 1 tbsp

For Kachori dough –

Wheat flour – 1 cup

Salt – 1 tsp

Red chili powder – 1 tsp

Turmeric powder – 1 tsp

Water – 1 cup

Oil – 1 tbsp

Method :-

Stuffing –

In a grinder make a paste of hari moong daal ( split green gram ) , green chili , boiled matter ( peas), coriander leaves, curry leaves , water .

Put a pan on flame adding oil, mustard seeds let them crackle than  add the paste with red chili powder, salt, roasted cumin powder. Cook till it start leaving the pan and take it out in a bowl.

Dough –

In a bowl make dough by adding wheat flour, red chili powder, salt, turmeric powder, water, oil. After making the dough cover it with a plate and leave it for 10 min.

Than make small balls of the dough and with your palm flat all the dough balls.

Take one flat ball , put one spoon of stuffing in middle of the dough ,and again make a round ball of it than flat it with your hands.

Like this complete all the dough balls with the stuffing.

Place all the kachori in the oven tray.

Preheat oven and for 40 min at 200’C toast these kachori.

Your Mattar Hari Moong Daal Kachori is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India