Sneha's Recipe: Healthy

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Kacche Kele Ke Kebab / Raw Banana Cutlets#FantasticalFoodFight

In: Air Fryer, Dehydrated, Fantastical Food Fight

Vrat means "fast" and these kebabs are designed specifically for those who are fasting. Though these kebabs are specially meant for vrat, you can enjoy them any time you wish. These are No Onion & Garlic kebabs , have them yogurt or Mint & Coriander Chutney. These are very delicious and easy to make.

When Sarah our host gave us Banana as a theme for this month, I, was very happy, since this is right time to prepare these kebabs.

In India we celebrate the Shravan, which is fasting month for Hindus. All types of fasting food is enjoyed during this month and these kebabs are apt for fasting.

Ingredients
2 Rawa Bananas- Boiled and grated
¾ Cup Boiled Green Peas - mashed
2 Tablespoons Heaped Coriander leaves- finely chopped
½ Teaspoon Salt or to taste
1 Tablespoon Heaped Roasted Gram powder
1/3 Cup Dehyrated Spinach Leaves - see recipe below
¼ Teaspoon Garam masala
1 Teaspoon Amchor /Mango powder
1 Teaspoon Minced Ginger
2 Green Chillies - minced
Oil as required for frying

Method

Boil the raw bananas with the peel. Place the bananas in a container and steam it in a pressure cooker on high flame after the first whistles , reduce the flame to medium low and keep it for 10 minutes . Then cool the pressure pan. Remove the bananas and cool them completely, then peel them and grate them.
Mash the peas in a small chopper or small mixer jar.

Mix all the ingredients well to make a nice dough.

Then pinch equal size balls and shape into small flat kebabs.

Heat a tablespoon or two of oil in a broad frying pan and fry them till golden brown on medium high flame.

Serve hot with ketchup, chutney and salad.

How to make Airfryer Dehyrated Spinach/Palak Leaves at home.

Wash and dry the leaves and keep spread them on a tea towel to dry. When dry. Place them in a airfryer not on the basket but below the basket or else they will fly while the airfyer is running.

Dehyrated them at 80 degrees C for 45 minutes after every 20 minutes just toss them. Then crush them with your hands they are done. Store it in a zip lock bag in the refrigerator. Use whenever required.

Lables : Kebabs, Starters, Vegetarian, Raw Banana ,Indian , Healthy, Fantastical Food Fight, Vrat, No Onion & Garlic, Vegan, Gluten Free, Air Fryer, Dehydrated, Spinach, Palak Leaves, Homemade, Farali

You can learn more about our group and how to join in the fun over at this site.

#FantasticalFoodFight

Be sure to check out the other Fantastical Banana "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

An InLinkz Link-up

10 comments

Vegan & Gluten Free Potato Sprouts Soup#Soupswappers

In: Comfort Food, Gluten free, Healthy

Healthy, rich in protein soup made with fresh steamed sprouts and veggies. You will love this vegan and gluten free potato sprouts soup. It's filling , delicious and a real comforting soup.

Ingredient
1/2 Cup Moong Bean Sprouts
1 Medium Potato -boiled, peeled & finely chopped
1 Medium Onion - finely chopped
1 Tablespoon Cabbage - finely shredded
1 Tablespoon Carrot - juliennes
2 Cloves Garlic - minced
1/2 Teaspoon Sugar
1/2 Teaspoon Oil
2 Tablespoons Level Corn flour
2 Tablespoons Red Chilly Sauce or to taste
1 Vegetable Stock Cube
3 Cups Water or as required

Method

Wash the sprouts and boil them in 4 cups of water.
Drain them and discard the water ( sprouts tend to have a peculiar smell - discarding the water eliminates it ).
Dissolve the corn flour in 1/4 cup water. Keep it aside.
Heat the oil in a heavy pan.
Add the onion and garlic and stir-fry for a minute.
Add the carrot, cabbage, sprouts, and finely sliced potato and stir-fry for 2 minutes.
Add the stock cube and water. Let it come to a boil and simmer for 5 minutes.

Add the red chilly sauce, sugar and corn flour paste, stirring continuously.
Boil for 3 minutes or till the soups thickens a little .

Serve steaming hot,with crusty bread slices or garlic rolls.

Labels : Comfort Food, Gluten free, Healthy, Moong Beans, Potato, Soup, Soup Swappers, Sprouts, Vegan, Vegetables, Vegetarian

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5 comments

Insalta Caprese Salad#Improv

In: Basil, Healthy, Healthy Dinners

It's our posting day for Improv Cooking Challenge, hosted by Nichole Little, theme for month is "Tomato & Cheese".

Insalta Caprese Salad is an Italian restaurant style presented salad, made of sliced fresh mozzarella, tomatoes, basil, seasoned with salt and olive oil. It looks so pleasing to the eyes, beautiful to look at, most of all taste delicious because of fresh, tomatoes and soft mozzarella.😋😋 A perfect summer light salad.

Ran out of basil leaves hence used mint leaves, this too gave a refreshing taste to this salad. I have used pepper powder in the salad but forgot to sprinkle before taking pics😥😥

Serves 2

Ingredients
2 Large Ripe & Firm Tomatoes- cut into thick slices
1 Pack of Fresh Mozzarella Cheese - cut into thick slices
Fresh Basil leaves as required - I used Mint Leaves
1 Tablespoon Extra Virgin Olive Oil
salt to taste
Freshly Ground Black Pepper to taste

Method

On a serving plate, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

Labels : Italy, Salads, Insalta Caprese Salad, Mozzarella Cheese, Tomato, Mint, Basil, Olive Oil, Healthy, Healthy Dinners, Improv Cooking Challenge

An InLinkz Link-up

4 comments

Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice

In: Broccoli, Brown Rice, Capsicum

This is a nutritious, healthy and a real comfort food. It has a just right spice, if you are not well and want something tasty, then you should definitely try this . You can make this with whatever veggies you have, there, no need to use what I, have used. Its is a quick dish and it turns out really really good. This dish is also vegan and gluten free.

Well my daughter cleaned her plate.. it was so comforting and delicious.

Serves 2
Ingredients
For the Braised Veggies
6 - 8 Broccoli Florets - cut into small ones
1/2 of Each Red, Green & Yellow Capsicum - sliced
2 Tablespoons Celery - finely chopped
1 Cup Zucchini cubes
1 Small Onion - diced
1/2 + 1/2 Basque Chilly / Red Chilly - finely chopped
1 Tablespoon Parsley - chopped
1/2 Teaspoon Black Pepper powder
1.1/2 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Sugar

For the Tomato Gravy
3 Medium Tomatoes - blended
1 Large Potato - thinly sliced into half circles
1 Small Onion - finely chopped
4 Cloves Garlic - finely chopped
1 Green Chilly - chopped
1 Teaspoon Curry Powder
1/2 Teaspoon Mixed herbs
1/2 Teaspoon Red Chilly Flakes
1 Cube Vegetable Seasoning
2 Tablespoons Level Coconut Milk Powder
1.1/2 Tablespoon Olive Oil
A Handful of Basil Leaves
1 Tablespoon Parsley - chopped

For the Steamed Rice
1 Cup Heaped Brown Basmati Rice
1/2 Teaspoon Salt
1 Teaspoon Oil

Method
First Make the Steamed Rice
Wash the rice and place it in 5 cups to water to boil on high flame. When it comes to a rolling boil drain the water and keep just enough water to the level of the rice, add the salt and oil, stir it lightly and close with a lid, take 2 whistles on high flame. Your rice is done. When your ready to serve open the lid and fork it lightly.

For the Braised Veggies

Heat a pan with oil. Add the onion & 1/2 the basque chilly, fry till the onion softens . Next add the three colored capsicum, zucchini, broccoli, salt, sugar, and pepper powder. Stir fry until they were mixed well. Cover it and let it cook in it's steam for 5 minutes. The veggies should be crisp so do not cook them till they are limp and soft. Remove it from the flame, added celery mix it and keep aside.

For the Tomato Gravy

Heat another pan with olive oil, fry the garlic till it releases an aroma. Add the onions, 1/2 the chopped basque red chilly, green chilly and potatoes. Saute for a minute, cover and cook till the potatoes are half done. Now add the blended tomatoes, mixed herbs, curry powder, red chilly flakes and a little water, add the seasoning cube, cover and let the potatoes cook till done.

Mix the coconut half cup water and add to the gravy, mix it well let this cook on a medium flame until the gravy thickens. Now add the fresh basil leaves (have used loads of basil leaves since I, have a plant in my kitchen garden.) and parsley to give this dish a beautiful aroma and taste. Take it off flame and it's ready to serve.

To Serve

Place a mold of brown rice in the center of the plate.

Top it with the braised vegetables and pour in the tomato potato gravy around the rice.

Garnish it with parsley and basil leaves and enjoy this healthy, delicious, perfect comfort meal.

You may also want to check this recipe

Brown Basmati Pulao

Labels : Brown Rice, Vegetables, Vegetarian, Vegan, Gluten free, Healthy, Main course, Tomato, Zucchini, Broccoli, Capsicum, Potato, Brown Rice, Coconut Milk

1 comment

Mushroom In Green Herb Sauce#Foodieextravaganza

In: Foodie Extravaganza Party, Gluten free, Healthy

Mushroom is know as Khumb in Hindi , is a very versatile veggie. This dish has a awesome look and tastes delicious, since I have used fresh coriander to get that great color. Try this Mushrooms In Green Herb Sauce / Khumbi In Green Herb Sauce and you too will enjoy it and make it often. Since mushrooms are high in protein , I always make mushrooms at least once a week.

This month for Foodie Extravaganza Party , our host is Wendy and we are celebrating National Mushroom month and this dish is apt for the theme. Thank you Wendy for choosing a wonderful theme.

Ingredients

200 Grams Buttons Mushrooms
3 Medium Onions - chopped
1/3 Cup Packed Coriander leaves with stems
2 Cloves
4 Peppercorns
1 Black Cardamom
2 Green Cardamom
1 Cinnamon
1 Teaspoon Cumin Seeds

1 Inch piece Ginger
3 Cloves Garlic
3 Green Chilies or as per taste
1 Teaspoon Heaped Roasted Coriander powder
1/2 Teaspoon Heaped Roasted Cumin powder
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
1/3 Cup Thick Yogurt - beaten
2 Tablespoon Fresh Cream

Method

Wash and clean the fresh button mushroom properly and peel the skin. Chop them in four pieces.

Whisk the cream and yogurt well.

In a pressure pan add the onions, garlic and ginger with quarter cup water. Close the cooker and take 2 - 3 whistles, when the cooker cools completely, then blend the boiled onions, garlic, ginger mix along with the green chillies and coriander leaves with the stem into a paste in a blender.

Heat oil in a kadai / pan, add whole cardamoms, cloves, cinnamon, peppercorns and cumin seeds, let it splutter. Now add the blended mixture and fry till oil separates. Add turmeric, coriander powder, salt and quarter cup of water, fry again till oil separates.

Take the kadai off flame, then add the cream and yogurt mix, and give it a quick stir. Add a cup of water and mix well. Keep the kadai, back on flame and stir continuously till oil surfaces on top. Keep stirring continuously , add in cumin powder, mushrooms and mix in well. Cover and cook for 4-5 minutes or until the mushrooms are done. Add the garam masala powder and give it a quick stir. Adjust the gravy consistency and seasonings and serve

hot.

Labels : Mushroom, Vegetables, Vegetarian, Foodie Extravaganza Party, Healthy, Gluten free
Here are the rest of the mushroom recipes:

Chicken & Mushroom Vegetable Medley by Reviews, Chews & How-Tos
Chicken and Mushroom Puff Pastry Pie by Food Lust People Love
Mushroom quesedillas by Caroline's Cooking
Mushroom, Sausage, and Spinach Strata by Karen's Kitchen Stories
Mushroom In Green Herb Sauce by Sneha's Recipe
Portabella Mushroom Cheesesteak Sandwich by Simple and Savory
Salisbury Steak with Mushroom Gravy by A Day in the Life on the Farm
Steak with Porcini Mushroom Gravy by Palatable Pastime

5 comments

Besan Ka Cheela / Gramflour Crepes / Dosa - Gluten Free & Vegan

In: Breads, Breakfast, Chickpea flour

Besan Cheelas are simple spiced gram flour pancakes from Indian cuisine. Cheelas / Crepes or Pancakes of chickpea flour are know as Besan ka cheela/Gramflour crepes/Kadalamaavu Dosai.

Isn't it interesting that crepes / pancakes in India are referred to as, cheela's in Gujarat, Rajasthan and in the North and in the South they are call it dosai or dosa, since it's very similar to dosa only the names are different . But unlike the South Indian dosa, there is no soaking of grains, grinding and fermentation process. This is an instant cheela / dosa recipe.

This is a simple and instant crepe/ pancake. Since it's made to chickpea flour in the south is called Kadalamaavu, hence it's Kadalmaavu Dosai. Its quick and very easy to make and can be made with readily available ingredients in your kitchen pantry. Cheela's can be enjoyed with a chutney or ketchup or any sauce of your choice. It's quick and easy to make Indian breakfast or great evening snack accompanied with a cup of tea or coffee.

Ingredients
1 Cup Besan

2 Tablespoon Rice flour
3/4 Teaspoon Chilly powder
1/4 tsp Turmeric powder
A pinch of Baking soda
A pinch Asafoetida

1 Green chilly - finely chopped
Salt to taste
2 Tablespoon Coriander leaves - finely chopped
1 Spring Onion - finely chopped
1 Tomato - deseeded, finely chopped
Oil as required

Method

Take all the dry ingredients in a bowl, to this add the chopped coriander leaves, green chilly, the spring onion and tomato together and and mash it lightly with your hand. Gradually add water and mix it to a slightly thin batter (The batter should not be too watery or thick).

Keep the dosa griddle on a medium flame, grease it with a teaspoon of oil. Pour the batter in the center and spread it. Drizzle a teaspoon of oil and cook it for a minute.Now flip the dosa to the other side and cook it for a minute, add another tsp of oil. Remove it from the griddle.

Serve it immediately with coriander or mint chutney.

My Notes

One important point while preparing this, it should be cooked in low medium flame until it becomes slightly crispy. Otherwise, you will get the raw taste of besan which you will not like.

These should be served hot and crisp.
Labels : Pancakes, Crepes, Dosa, Chickpea flour,Rice flour, Gluten free, Vegan, South Indian, Breads, Breakfast, Healthy, Instant Mixes

7 comments

Almond Chicken Soup#Soupswappers

In: Almond, Almond Meal, Appetizer

Its time to share our recipe with Soup Saturday Swappers today for which I am the host. The theme for this month is "Almonds".

I love this nut for all its nutrition and other benefits. I especially crave for the salted ones, these are tempting and can munch on them non stop.. really they are so addictive. If you can get a bag of these you must buy them. Coming to this soup I, have used the unsalted ones.. made Homemade Almond Meal, easy and simple to make.

Serves 5
Ingredients
1 Chicken Breast - cubed
6 Cup Chicken Stock OR

6 Cups Water + 1 Big Chicken Stock Cube
4 Tablespoons All Purpose Flour
2 Tablespoons Butter
3 Tablespoons Heaped Homemade Almond Meal

½ Teaspoon Salt or to taste
1 Cup Milk
½ Teaspoon Black or White Pepper Powder or to taste
Bread Croutons as required for serving
2 Tablespoons Fresh Cream for garnishing

Method

Melt butter in a pan, add chicken pieces till it turns pink to white.

Homemade Almond Meal

Then add flour with pepper , salt and almond meal, saute for 2 minutes, add stock, cook till chicken tender and soup thick, keep stirring , remove soup from the flame, add milk, sugar, salt, stir well and keep it again on medium low, cook for 5 minutes.

Just before serving drizzle with cream.

Enjoy this soup with bread croutons.

Labels : Almond, Almond Meal, Chicken, Soup, Soup Swappers, Healthy, Main course, Appetizer

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6 comments

Black Bottom Apple Bundlets#BundtBakers

In: Apple, Baked, Black Bottom Apple Bundlets

Today for Bundt Bakers I, am posting these beautiful and delicious Black Bottom Apple Bundlets. These are so cute, they do not require any icing or extra trimmings, they are so yum on it's own.

By the way these are suitable for any occasion, a formal affair, to a breakfast treat or will make an excellent dessert too, top them up with a scoop of ice cream - of your choice and serve.. yum yum..surely whoever part takes of this dessert are lucky to enjoy this.

For our event this month the theme is "Apples" and our Host is Wendy Thank you Wendy for hosting this event.

Few I, made in a aluminium bundt molds, these had to be loossend from the sides then unmold, the silcions one are the best for these Black Bottom Apple Bundlets.

If you have any bundts remaining then refrigerate them. These taste yum even when cold.

Makes 12 bundlets

Ingredients
For the Apple topping
2 - 3 Big Apples - skinned and cubed
¼ Cup Brown Sugar
1 Tablespoon Heaped Unsalted butter
For the Cream Cheese topping
150 Grams Cream cheese
¼ Cup Brown Sugar
1 Large Egg
½ Teaspoon Vanilla essence
For the Black Bottom
¾ Cup All Purpose Flour
½ Cup Apple Juice
3 Tablespoons Oil
¼ Cup Brown Sugar
3 Tablespoons Cocoa powder
1½ Teaspoon Apple Cider Vinegar
½ Teaspoon Vanilla essence
½ Teaspoon Baking soda
½ Teaspoon Cinnamon powder
¼ Teaspoon Salt

Method
For the Apple topping

In a pan cook apples, brown sugar and the butter , Cook, stirring once, 5 minutes or until apples are caramelized.

Let cool.
For the Cream Cheese topping

Meanwhile in a bowl beat cream cheese, brown sugar, vanilla essence and the egg until smooth, light and fluffy . Set aside.
For the Black Bottom

In another bowl place the remaining brown sugar, cinnamon powder, cocoa powder, flour, baking soda, salt, vanilla essence, apple cider vinegar, apple juice (except cooked apples) and whisk until well blended.

Divide evenly among the bundts - at the bottom add a tablespoon cocoa mix then a heaped tablespoon cream cheese mixture, top each with a tablespoon apples.