Tag: #samosa

Nutrela Kebab (Veg)

2 Comments

My son’s love for kebabs has made me explore a new variety of veg and nonveg kebabs to keep his palate satisfied. Soyabean is one of the best sources of high protein  and this vegetarian and healthy kebab is an interesting way to include it in your child’s diet.  Nutrela soya may sound very regular but believe me its meaty texture elevates the dish to all together in a new dimension. Made with soya granual and chana dal, this veg kebab is not only  easy to cook but tastes amazing too and makes a great starter.

Ingredients

Soya granules : 100 gms

Chana dal : 150 gms (soaked for an hour)

Red chilli : 3 to 4

Bay leaf : 2

Black pepper : 8 to 10

Ginger : 1 inch

Garlic pod : 4 to 5

Coriander seeds  : 1 tsp

Cumin seed : 1 tsp

Clove : 3 to 4

Cinnamon : 1

Green cardamom : 2

Black cardamom : 1

Onion : 1

Green chilli : 2

Lemon juice : 1 tsp

Coriander leaves

Salt according to taste

Oil for frying

Step 1
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Boil the soya granules for about ten minutes. Strain the water and once cool squeeze the excess water and keep it aside.

Step 2
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Boil the soaked chana dal in one and a half cup water along with whole garam masala, ginger, garlic, bay leaf, coriander seed, cumin seed and salt for one whistle and lower the flame and let it cook for another ten minutes or until the dal becomes soft.

Step 3
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Once done check the dal and if there is excess water boil it further till it evaporates.

Step 4
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When cool separately grind the boiled soya chunks and the dal mixture. Take the mix in a bowl and add thinly sliced onion, green chili, salt, lemon juice along with two tsp oil as it will prevent the mixture from Getting dry.

Step 5
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Now divide it into equal sized balls and make tikkis out of them. Do not forget to apply oil in your palm to prevent the tikkis from sticking in your hand.

Step 6
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Shallow fry them in a medium hot oil until they are golden brown.

Step 7
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Enjoy the soya kebab with your family and friends.

Tip

In case the kebab mixture is soft and difficult to handle then add two tsp of bread crumbs into it.

Potato PinWheel ( Aloo Nimki)

Nandini Bhushan2 Comments

Nimki is a light refreshing nibbles that is highly popular in Bihar. Since the dough is the same as nimki but is stuffed with potato, we call it aloo nimki. Aloo nimki is a new spin to the traditional Indian samosa. In fact when I get bored of making samosas, aloo nimki pops up in the menu as it is perfect for anyone’s taste. It is a mouth-watering snack where the potato stuffing is rolled in a maida dough and shaped like a pinwheel. The kids in particular relish it more because of its crisp texture and interesting shape . It is enjoyed best with red or green chutney.

Ingredients :

For Stuffing

  1. Potato :  5 Nos.
  2. Onion :  1 small thinly diced
  3. Ginger paste:  1 tsp
  4. Coriander powder:  1 tsp
  5. Turmeric powder :  ½ tsp
  6. Red chilli powder:  1 tsp
  7. Garam masala powder:  1 tsp
  8. Aamchur powder:  1 tsp
  9. Oil: For deep frying
  10. Salt: As per taste

For the dough

  1. Maida: 300 GM’s
  2. Oil: 3 tsp
  3. Salt: 1 tsp
  4. Ajwain:  ½ tsp

Step by step instructions with photos

Step 1:

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Boil potatoes and peel them.

 

Step 2:

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Mash them coarsely

 

Step 3:

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Add oil into kadai . Once hot put the diced onion and saute it till the color changes. Add Ginger along with the rest of the masala .

 

Step 4:

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Saute the masala and then add the mashed potatoes.

 

Step 5:

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Saute it on high flame for couple of minutes till the potatoes and the masala blends together. Switch off the flame and sprinkle chopped coriander leaves over the mixture.

 

Step 6:

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Spread the stuffing in a flat dish and let it be cool.

 

Step 7:

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In a shallow vessel knead  a tight dough along with salt, oil and Ajwain.

 

Step 8:

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Cover the dough and let it rest for at least ten minutes.

 

Step 9:

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Divide the dough into equal size balls. Flat the balls using the rolling pins and make large rotis. Use oil so that that the dough doesn’t stick to the rolling pin.

 

Step 10:

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Divide the stuffing into equal parts. Now spread the potato mixture evenly over the roti.

 

Step 10:

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Now place the another disc over the stuffing and repeat the process of evenly spreading of the mixture

 

Step 11:

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Gently roll the disc starting from one end.  

 

Step 12:

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Once done with rolling keep it aside.

 

Step 13:

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Take a sharp knife and cut the roll horizontally. 

 

Step 14:

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Each slice will be in a shape of a pinwheel.

 

Step 15:

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Heat oil in a pan and deep fry the nimki on medium flame turning occasionally .

 

Serving

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Take them out in an absorbent paper once it is golden and crisp. Serve it hot with chutney or sauce of your choice

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Tip:

Try to prepare the stuffing in advance and allow them to come to the room temperature. This will enable the pinwheel to retain its shape.