Happy New year 2017 everyone..
2016 has been a tough year for me, be it at professional front or personal front. This year I promised myself that I will leave all the negativities of 2016 and welcome 2017 with full of spirit. So on 1st Jan , I sat with a pen and paper and pinned all my hopes and desires for 2017. I say that piece of list as my “Goals of 2017”.
Well, I know this post is not about my new year resolutions but about a certain mouth watering dish.. I am coming to the point… One of the points on my list was to be healthy. Well, to be healthy I have to eat healthy also. Due to the hectic work schedules I have been missing on my dinner or been munching on outside unhealthy junk foods. So I thought its high time I put a break on it. My family was planning to go out to celebrate new year , but I promised them to give a delicious , tasty dinner at home, which we later enjoyed over a mild chat and some TV shows..
So , here I present to you.. healthy , delicious and full of proteins… soya chaap ticka.. 🙂
- 500 gm of soya chaap sticks (usually 9-10 sticks )
- 2 green chilly.
- 1 tbsp of gram flour
- 3 tbsp of mustard oil
- 1/2 tsp of haldi powder
- 1/2 tsp of chilli powder
- 1 tsp of coriander powder
- 1 tsp of garam masala powder
- 1/2 tsp of zeera powder
- 1/2 tsp of chaat masala
- 4 tbsp of hung curd
- 15-18 garlic cloves
- 1 inch ginger piece
- salt (according to taste)
- Capsicum , tomato and onion cut into cube shape.
- Dry roast the gram flour on slow-medium flame till it changes the color to light brown. Keep stirring to prevent it from getting burnt.
- Boil water in a vessel and add little amount of salt. Add the soya chaap in the boiling water and let it cook for 5 minutes. Drain the water and keep the soya chaap aside for cooling.
- After the soya chaap has cooled off, take the sticks of the soya chaap and cut them into small pieces.
- Crush the green chilies, garlic cloves and ginger together into a fine paste.
- In a bowl, add hung curd, ginger-garlic chilly paste, roasted gram flour, zeera powder, garam masala powder, chaat masala, coriander powder, chilly powder.Mix it well.
- In a separate pan, heat the mustard oil on a high flame. Later, switch off the gas and add the haldi powder in the mustard oil. Immediately add the oil mixture in the hung curd mix bowl. Mix the oil in the hung curd mix.
- Add the soya chaap pieces in the bowl. Also , add the capsicum , tomato and onions.
- Let the soya chaap marinate for atleast 2 hours.
- Now, arrange the soya chaap and the vegetables on the skewers.First add a capsicum, then onion and then soya piece and then tomato and then repeat this again.
- Preheat the air fryer at 180 for 5 minutes. Put the skewers in the air fryer for about 10-12 minutes. Do rotate them in between.
- Serve them hot with delicious and tangy green pudhina chutney.
Enjoy.. And Once Again..
HAPPY NEW YEAR 2017 🙂 🙂
It began on the day, when I was sitting in the pantry of my office, taking a coffee break and scrolling my Facebook page, Well as I am a member of multiple food groups on Facebook , my fb page has tons of cooking related post. I love to read about the different and interesting recipes that people post on these groups.. As I was reading through the people’s post I came across this delicious picture.. With almost 40 degrees outside, even looking at those pictures of the kulfi in mango made my day.. Someone had posted the pictures of how a popular shop in Delhi makes these mango kulfi.
From that day, I was eagerly waiting for the weekend to try this out because one, I LOVE MANGOES!!! , I think almost all the people in the world will side with me on this one. As for Kulfi, its one of the some dishes that I love that are made from milk (me being not a big fan of milk :P)
I remember, during my childhood days, my friends and I use to wait eagerly to hear the bells of the local kulfi vala bhiya and would gather around his cart demanding our own favourites.. Holding the kulfi sticks carefully to prevent even a little bit of kulfi from getting wasted. It was simple yet delicious.. While making this.. I relived my childhood days..
This kesar badam kulfi(Saffron Almond Kulfi) in mango will give you the best of both worlds , the freshness of mango fruit and the richness of the milk.
Recipe for Kesar badam kulfi –
- Milk – 1litre
- Sugar – ½ cup
- Saffron (Kesar) – 8-10 strands
- Cardamom powder – ¼ tsp
- Almonds(Badam) – 8-10 finely chopped.
- Mango – 2 mangoes (take mango which have small seed and not too soft from outside)
- Cut the mangoes from the top. With the help of a small knife, take the seed out from the mango. Be gentle with taking out the seed. The mangoes will look like as shown in the image.
Cut the mango from top and take out the seed gently.
- In a deep bottomed pan, heat the milk on simmer/low flame. Keep on stirring the milk to avoid the cream getting on the sides.
- In a small bowl, take the saffron strands and 4 tbsp of warm milk , mix well and keep it aside for 15 minutes.
- Keep stirring the milk continuously and add chopped almonds in the pan.
- When the milk is reduced to about half of the quantity, add the saffron milk and stir continuously to avoid the milk from getting burnt.
- After sometime the milk will become thick, then stop the gas and add cardamom powder and let it cool for sometime. It should look like this after cooling.
- Now, fill the kulfi mix in the mangoes and freeze for about 6-8 hours.
Filled mango with kulfi mix. Ready to go in freezer.
- After the kulfi is set, take the mango out from the refrigerator and wash lower part of the mango with water in your hand. Slice the mangoes and remove skin of the mango with the help of the sharp knife.
- Serve chilled 🙂
“Fruit Cake, Plum cake, donuts, hot hot gulab jabun, gajar ka halwa, gajak”.. winters are all about food and most of them are sweet delicious delicacies of winter that one cannot resist.. with Christmas , my last few days consisted of soo many sweet dishes. Though I loved each and every thing I had but eating soo much of sweet that had me craving for something really tasty and chatpata.. Also,let me tell you most important thing about me.. I LOVE CHATPATA FOOD.. I can even eat chat masala and lemon juice alone, well for some it might be gross but I simply love it.. 🙂
As weekdays meant office days… I put up with my strong desire for chatpata food till weekend 😛 From Friday morning I kept on going through various recipes I can make this weekend, and finally I settled on chatpate matar., healthy and yummy… 😀 I served them with paneer kulcha to complete one of my favourite Indian street food .. 🙂
Recipe for chatpate matar-
For the matar/white peas curry:
- 1 and ½ cups dried white peas
- 3 to 4 cups water for pressure cooking the peas.
- ½ tsp cumin seeds
- 1 tsp chaat masala
- ½ tsp roasted cumin powder/bhuna jeera powder
- ½ tsp dry mango powder/amchur powder
- ¼ tsp red chili powder
- ¼ tsp garam masala powder
For Jaljeera chutney:
- ¾ cup fresh mint leaves
- 1 dry red chili, deseeded (optional)
- a pinch of asafoetida/hing
- 1 tsp black salt/kala namak
- 5-6 black pepper
- ½ tsp dry mango powder/amchur powder
- 1 tbsp seedless tamarind
- ¼ or ⅓ cup water for grinding
For Toppings & garnish:
- 1 small onion, finely chopped
- 1 medium sized tomato, finely chopped
- 1 green chili, slit or chopped
- some coriander leaves (optional)
For cooking the peas:
- Soak the matar or dried white peas overnight or for 7-8 hours.
- Drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
- If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
- Mash the matar slightly with a wooden spoon.
For preparing jaljeera chutney:
- Grind all the ingredients listed under jaljeera chutney with ¼ or ⅓ cup water to a smooth paste. keep aside.
For preparing chatpate matar:
- In a pan, heat oil on a low flame, first brown the cumin seeds and remove the pan from fire ,then add the dry spice powders one by one – chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
- Switch on the fire and heat through the matar for 3-4 mins.
- Now add the prepared jaljeera chutney and stir.
- If the matar mixture looks dry, add some water.
- Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
- Check the seasoning and add more black salt if required.
- Top with onions, tomato and chilies. squeeze some lemon juice on top and mix lightly.
Serve hot with kulchas.. try my recipe for paneer kulcha with these yummy matar.. 🙂