HCF

Friday, July 11, 2014

Kale Spinach Muthia / Kale Spinach Steamed Dumplings

I love muthias of any varieties, lauki ( bottle gourd),carrot, cabbage, greens, anything in it, prefered not fried one so this comes very handy when you need some healthy steamed snack and still fills you up. We all make spinach and lauki muthias, I saw adding oats in it, I was very tempted to add it in here also but I keep myself adding it for the next time. This time I just add healthy greens like kale and spinach but you can add methi leaves also and make all green muthias. This is very healthy yet yummy tea time snack.

Ingredients :

2 cups finely chopped spinach
1 cup Finely chopped Kale
1 cup Besan / Chickpea flour
1/2 cup Semolina
1/2 tsp. Turmeric powder
1 tsp. ginger garlic chili paste
salt as per taste
1/4 tsp Baking soda
1 tsp. Sugar (I didn't add it, don't like sweet taste)
1 tsp. Lime / lemon juice
pinch of white sesame seeds

For Tempering:

2 tbsp. oil
1 tsp. mustard seeds
pinch of hind
1 tsp. White sesame seeds
1 green chili / Jalapenos chopped ( I like spicy so I add it, you can omit)
few curry leaves ( again I like the flavor of it so I adde it)

Method:

Wash both the greens and chopped it. I like to see the greens so I didn't chopped very fine.
Take a bowl , add greens, paste, Besan, Semolina, turmeric powder, salt, lime juice , sesame seeds and mix it.
Put the steamer on with water in it.
Grease the dish where you are going to put logs
Add baking soda in the mixture and mix it nicely.
You dont need water because when you mix it , greens will leave water and all comes to big ball.
As per your dish size, make a log.
I made it two.

Cover it and steamed it for 15-20 minutes. Shut off the gas and take the lid of and let it completely cool.
When its cold, cut it in desired shapes.

Heat a pan, add oil in it.
Add mustard seeds, when it crackle, add hing, curry leaves, sesame seeds and chili
When its changes the color , in 30 seconds, add muthia in it.
Cook on both sides till nice and crunchy .
Serve hot with any chutney or better Maggie's Hot and spicy ketchup.

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Wednesday, July 9, 2014

Mint Cottage Cheese Patties / Pudina Paneer tikki

Mostly on Fridays are my chat days, make any chat from my favorite dishes. With my Ragda patties I always experiments to make different patties, because tell you the truth, I get bored with same potato tikkis. So sometimes I add, carrot, zucchini, soya granules, anything goes in tikki, I add it to make more healthy and tasty. One Friday evening made ragda, and was thinking what kind of tikkis goes very well. Find this tikkis and got very tempted to try this and try it and love it, I used home grown mint which gives surprised nice fresh flavor in tikkis. As you all know I am not a big paneer fan so I did half and half with potato too, added carrot to give another color in it. You can simply make with paneer and mint too.

Got the inspiration from Merry Tummy: Mint Cottage Cheese Patties/Paneer Pudhina Tikki

Ingredients :

1 cup Fresh made crumble paneer
2 boiled and mashed potatoes
1 grated carrot
2 heaping spoons chopped mint , used home grown

2 green chilies chopped or as per taste

1 tbsp grated ginger

salt to taste

lime juice or chat masala as per taste

oil as needed

Method:

Mix everything in bowl and make a circle patties. If its stick to your hands, wet with water or oil and make it.

When all patties are done, heat a nonstick pan.

When pan is hot, add 5-6 patties on pan, depend upon pan size.

Spread a tsp. of oil on it and cook it till its nice and brown on one side, Flip it and cook on other side too.

Don't flip too much, just once so let it cook on one side completely and then flip it.

When its done, take it out.

You can have it as it is with your favorite chutneys but I use it in Ragda patties.

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Monday, July 7, 2014

Koki - Sindhi Roti (Indian Flat Bread)

Mostly my weekend brunch is any kind of roti, either it is leftover rice roti, missi roti, any leftover subji or dal mixed in flour and have that. When I was thinking about breakfast my mom used to make , this roti pop up in my mind. My mom made this lot of time and didn't know name of this, we used to say, onion and anar bhakri. Because it was so crunchy and chewy, its perfect for breakfast. After blogging I came to know lot of dishes which my mom used to make it but me didn't know actual origin or name of it. My mom used to work with lot of different culture people so everyone brought their lunch and share it and as like every mom, she is the best cook ever, then my sister is. So one day thinking to make new kind of rotis for my weekend brunch, and thought why not to make this. Made it and loved it. This has very chewy and crunchy taste because it roast twice. Some people make just round and roast it, some make it little bigger and roast it and then make big circle. I did little bigger and then roast it on both side only for 3 seconds and roll it and make it big and cook it. You can have it for lunch with pickle or with any other gravy dish too. When you have kids , you have to find dishes where they also can enjoy as well nutritious too.

Got the inspiration from Merry Tummy: Koki (Sindhi Bread)

Ingredients :

2 cups Whole wheat flour
1 onion finely chopped ( I chopped half the onion and grate the other half)
1 green chili or more as per taste , finely chopped
few strings of coriander finely chopped
salt to taste
2 tbsp. oil for flour and rest as need to cook roti
1/2 tsp. cumin seeds
1/2 tsp. Anardana ( dried pomegranate seeds)

Method:

If you want you can cut the whole onion but grating will give nice taste in flour too.
Take flour, add onion, chili, coriander leaves, salt , cumin seeds, anardana and 2 tbsp. oil and make a dough.
Add water as needed and make a stiff dough. Make golf ball size balls.

I made 8 balls out of it. Take one ball and flatten it and just roll it little bit. don't flatten too much and roast in on hot tava for 3 seconds on each side. Take it out and roll it again with rolling pin , till you make it nice size paratha, this makes it chewy.

If you wish, you can make a ball again and then roll it too.

Then roll it as per your size and put it on hot griddle and cook on both sides , apply ghee or oil and roast it.

Finish everything and serve hot with hot tea or for lunch with yogurt or gravy dish.

Now these are made by my mom.

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Friday, July 4, 2014

No Bake Oats Almond Dates Balls

I always have to come up with some quick ideas to make healthy snack for my family. From top to bottom in my family is very choosy in eating, except me of course. So its very hard to please three of them in one dish. But when I make this kind of balls its easy to make it and easy for them to grab it and put it in mouth and have a healthy dose of ingredients too. I make it as bite size balls because its easy to munch it and no leftovers from big bars. This needs only few ingredients but you can add it and change it as per your pantry items. I added almonds you can add any nuts, add coconut powder , dried fruits like cherry , blueberry, cranberry. I added agave but you can add honey in it. It will done in 10 minutes and gone in 10 minutes too.

Ingredients :

1 cup pitted dates
1 cup granola I used this one but you can use oats if you dont have granola.

1 cup Almonds

1 tsp. vanilla extract

1/2 cup Agave syrup / honey

Method:

First grind the granola and almonds in mixture.

Take it out in a bowl.

then add dates in mixture and let it chopped little bit.

then Add granola, almond mix, agave syrup and vanilla extract in mixture and pulse it , till it becomes nice ball.

Take it out in bowl. I make balls with 1/2 tsp. spoon. so it looks nice and every balls comes out same size. You can make it big balls, squares or even spread it on baking dish with parchment paper on it and with cookies shape make any shapes you want.