Saturday, 22 August 2015

Raw Banana Tikki with Chole - Perfect snack for cloudy evening!!

Weather in Bangalore is super lazy these days..clouds all the time and rainy evenings.  I was craving for something chatpata yet hot and then due to month of Sravana, we don't consume onion-garlic. So I had lot many restrictions to start with :-)
Then I remembered of  the raw banana that I had stocked up in fridge..but what chatpata to make with hunt landed me to soaked cheek peas (chole). Who-la I had my ingredients for that hot chaat!! A
Come along to experience preparation  of Raw Banana Tikki with Chole - the hot chaat!!

For Tikki:
1. 1 big size raw banana
2. 2 medium size potato
3. 1/2 tbsp sugar
4. 1/2 tbsp chaat masala
5. Salt to taste
6. 2-3 tbsp Butter 

For Chole:
1. 1/2 cup chole/Kabuli chana soaked overnight
2. 1 medium size tomato
3. 1/2 tbsp ginger paste
4. 1/2 tsp turmeric powder
5. 1 tbsp red chilli powder
6. 1 tbsp chole masala
7. 1/2 tsp cumin seeds
8. Salt to taste
9. 2 tbsp oil

1. Sweet tamarind chutney
2. 2-3 tbsp Aloo Bhujiya or any sev
3. Chopped coriander for garnishing

For Tikki:
1. Boil raw banana and potato together for 2-3 whistles.
2. Once steam escapes, peel the banana and potato and mash together.
3. Add sugar, salt chaat masala and mix well.
4. Divide the mix into equal portions and roll into tikkies (No need of using bread crumbs or corn floor).
5. Heat tava and shallow fry tikkis using butter as needed till golden brown on both sides. Keep aside.

For Chole:
1. Add little salt and pressure cook soaked chole for 3-4 whistles.
2. Once steam escapes, gently crush chole (Don't mash completely).
3. Heat oil in pan and add cumin seeds. As they crackle add chopped tomato and ginger paste.
4. Cook till tomato softens. Add turmeric powder, red chilli powder, chole masala and salt. Cook till masala are roasted in oil and oil starts releasing.
5. Add cooked and crushed chole and mix well. Add water to adjust consistency. Boil it for few minutes. Turn off the flame.

Assembly & Serving:

In a deep plate, keep 2 tikkies at time, pour chole on it. Add some sweet tamarind chutney and aloo bhujiya/sev. Garnish with chopped coriander and server the steaming Raw Banana Tikki and Chole chaat!!

Saturday, 15 August 2015

Arcobaleno Pasta on skewers - rainbow pasta served on skewers

Came across the "Del Monte - Blog your way to Italy" contest on IndiBlogger recently and I was super excited as it was already on my mind to share my rainbow pasta - aka "Arcobaleno Pasta on skewers" !!

And it couldn't get any better than the "Cook, Blog, Fly" forum!!

Have you ever wondered how this humble Italian ingredient has occupied the Indian households..that pasta is one of the most favorites with our kids and that every mommy has almost invented a signature Pasta dish with her special "ingredients" which is hit with family and friends.

And when it comes to cooking, who better than the kids can give you the certificate of appreciation with that all full to all empty plate!!

Well so is my pasta dish which I am going to share here is surely hit with my kid..And I am sure that you all are also going to love it taste and its enjoy the preparation.
So as I said, when I learnt and applied to Del Monte - Blog your way to Italy contest, within a few days I received the surprise....
                 ...........That was Del Monte pasta delivered to me. I never imagined I was among the lucky 250!! Thank you Del Monte!!
Here is my packet of Del Monte Spirali !!

Well as the kitchenkatta tradition goes so far, I love to keep the ingredients list to simple one which are easily available in all households, so this recipe is no different than that. Lets get going...and fly Italy!!!

Cooking time: 45 mins including assembly


1. 2 bowl Del Monte Spirali pasta
2. 1 big size carrot, cubed
3. 1 big size tomato, cubed
4. Bunch of spinach, cleaned and washed
5. 1 bowl of yellow and red capsicum pieces
6. 1 bowl of purple cabbage pieces cut into squares
7. Cheese as needed
8. 5-6 tbsp olive oil or regular cooking oil
9. Slat per taste
10. 2 tbsp pasta seasoning
11. 5-6 cloves of garlic
12. Few fresh basil leaves
13. 10-12 bamboo skewers


1. Make carrot and tomato puree. You can add carrot and tomato in same mixer jar and puree it. No need to cooking carrot for pureeing. Keep aside

2. Similarly make spinach puree and keep aside. No need to blanch spinach. 
At later stage we are going to cook the puree. This gives more greener color.

3. Finely chop garlic cloves and keep aside.

4. In a deep pan, keep around 4-5 cups of water for boiling. 
Once water warm, add 1/2 tsp salt and 1/2 tbsp oil. As the water starts boiling, add Del Monte pasta and cook till pasts is cooked. Quickly drain the pasts with help of strainer and pour room temperature water all over it, so as to stop the cooking process and avoid pasts from becoming more soft.

5.In a pan heat 3 tbsp oil and add tomato,carrot puree. Cook the puree till is changes the raw color and becomes thick.

6. Add half portion of the cooked pasta, salt to taste, 1 tbsp seasoning and cook for another 1-2 mins till pasta is coated all over with the sauce.

7. Off the flame and grate cheese as needed over the pasta. Add chopped basil leaves. Keep aside.

8. Now to prepare green pasta, heat remaining oil in another pan and add spinach puree. Cook till it becomes thick.

9. Add garlic, salt and cook for another 1-2 min.

10. Add remaining portion of pasta, 1 tbsp seasoning and cook for another 1-2 mins till pasta is coated all over with the sauce. 

11. Off the flame and grate cheese as needed over the pasta. Keep aside


Gently insert a square of purple cabbage in a skewer, then few red pasta spirals, red/yellow capsicum, green pasta spirals in alternate or desired order.

Once a skewer is ready, keep it in a glass for easy handling. Similarly prepare more skewers. You can also add cheese cubes in between pasta spirals.

Server the pasts skewers along with red and green pasta in a bowl!!

Well before signing off, here is one more thing I liked about the Del Monte is its resealable pack which helps in easy storage of the pasta pack after use..
Kitchen Gyan: You can use any shape/variety of pasts like macaroni, fusilli, penne.


Sunday, 2 August 2015

Carrot & Spinach Idli - #Lunchbox series Post #4

Hello friends ..Next Lunchbox series recipe is here..Well this humble Idli, I have fallen in love with its versatility. From multi grain to this colorful Carrot & Spinach Idli, all are super hit with kids lunch boxes..Give it a try


For Idli batter:
1. 3 cups of idli rice
2. 1 cup urad daal
3. 1 tbsp fenugreek seeds/ methi dana

For making colored batter:
1. 2-3 carrots
2. Bunch of spinach

Salt as per taste

1. For idli batter, soak idli rice & fenugreek seeds together in water over night or 7-8 hours. Soak urad daal separately over night or 7-8 hours.
2. Grind the rice, fenugreek seeds and urad daal to a soft paste using very little water. Mix all together in circular motions using a long spoon. Paste should be of dropping consistency. Rest 7-8 hours for fermentation.
3. Once the batter is ready add salt and mix gently
4. Peel and cut carrot into pieces and grind to smooth paste. 
5. Grind spinach also to smooth paste separately.
6. Divide the idli batter into two parts and add carrot puree to one part and spinach puree to another and make orange and green mix ready
7. Make a idli mold/cooker ready. Now pour a ladle of green batter in each idli mold, little less to completely cover the mold. Now gently pour the orange batter in the center. Repeat for other idlis.
8. Steam for 10-12 minutes. Remove and serve hot or pack in lunch box

Kitchen Gyan: 
1. With 15th August around and everything turning tri-color, you can also make tri colur idlis with this batter by adding white batter in between green and orange ring!!
2. You can also use beetroot puree for pink color. And can create multiple layers by adding alternate color batter

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