Hara bhara kabab | Potato palak peas tikki recipe

My mouth starts watering when anybody mentions about Hara bhara kabab .

This is my favourite started which i normally order in restaurants .

Today I am sharing the healthy and delicious Hara Bhara Kabab. This Hara Bhara kabab is made out of spinach(palak) ,peas(matar) and potato (aloo) along with spices and is deep fried or shallow fried.

 A tasty alternative for those who love kababs but are vegetarian, Hara Bhara kabab gets its name and green colour from the healthy spinach in it.Hara bhara kabab is a potato, spinach and green peas patties usually made for starters or tea time snacks
 

 

 

 


Ingredients:

Potato   2  medium (cooked & mashed)
Peas   1/4 cup (boiled & mashed)
Spinach/Palak puree      1 cup( blanched)
Cilantro/Coriander leaves     2-3 tbsp
green chili    3  no.
Ginger    1 inch
Cumin Powder     1/2 tsp
Chili Powder     1/2 tsp
coriander powder 1/2 tsp
Salt      to taste
Corn Flour     2 tbsp
amchur powder (dry mango powder)  1 tsp
sugar   pinch
Lemon Juice    1/2 tsp
Oil     to toast
cashewnut (kaju) 8-9
 

 
 
Method:
 
1.Wash, cut the potatoes and cook pressure cook with enough water and then allow to cool and peel the skin and mash well and keep aside.

2.Cook peas in microwave for 2 minutes, then cool and blend it coarsely in a blender and keep ready.
 
 

 

 

3.Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water & grind to a puree .

4.grind ginger chilli to a paste .

5.Mix grated potatoes, peas and spinach. add chopped green chilies and ginger , chopped green coriander, all spices ,chaat masala and salt. add cornflour for binding.

6.If u feel the dough bit more moisture add some more corn flour and adjust it.

7.Then divide the mixture in to 10-12 lemon sized balls. press each ball in between your palms to give it a flat tikki shape. insert a cashewnut in the centre of kabab.

 


8.Now heat a tawa/griddle, smear oil and shallow-fry the Hara Bhara Kabab .





9.Drizzle few drops of oil on and around kabab and cook in medium heat for 3-4 minutes, after that using spoon or spatula turn other side and cook until both sides turn crisp and golden brown.

10 Drain the kabab in tissue paper and serve with yoghurt mint chutney and veg salad like the way its served in restaurants.

Kala Chana Sundal |Black Chickpeas Sundal | Navaratri Recipes |Konda Kadalai Sundal

 

A tasty evening snack in Tamil cuisine and also a popular divine dish (neivedhyam / nivedu / prasadam) during Navaratri !!!
black Chana Sundal is great if you want a nutritious and filling snack full of protein and fiber.
 This vegetarian and vegan dish is made with chickpeas (garbanzo beans) and coconut. You can also serve this with rice and ghee.
it is very easy to prepare and an absolutely guilt free snack to compensate  for the extra calories of  fried stuff during navratri festivals

It's great as an afternoon snack for kids,or side dish for lunch  or anyone looking for a quick boost.
Note : if making during navratri skip onion

Ingredients:

Black channa (kala chana )– 1 cup
Onion (chopped) – ½ cup
Coconut (shredded) – 1 tbsp
Chilli powder – ¼ tsp (optional)
2 Green chillies,sliced
Salt – as needed
Oil – 1 tbsp
Lime juice
1/2" Ginger,grated

Seasoning:
Mustard seeds – ½ tsp
Split urad dal – ½ tsp
Channal dal – ½ tsp
Red chillies – 2
Curry leaves – 1 sprig



Method:

1.Soak kala channa overnight with enough water.Pressure cook the soaked channa with 2 cups of water for about 3 whistles till well cooked.

2. Heat oil in pan and add the seasoning ingredients mentioned above . When the mustard starts to splutter add the chopped onions and ginger & fry till it turns translucent.



3.Add the cooked channa,green chillies, chilli powder and salt and fry in low heat for 10 min. Add shredded coconut, fry for 2 more minutes and remove from heat 4. serve hot with a squeeze of lime juice as a nutritious evening snack.




Variations:

 1.You can replace kala chana with white chickpeas,lobia,green gram,yellow peas or chana dal for variation or you can even use mix of these legumes to make variety sundal.

 2.You can even add coriander leaves in the end.