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10 Oct 2012

Bhutte ke hare Kabab | Corn and Spinach Kabab
Ingredients Needed:

Corn - 1 cup boiled and crushed.
Spinach leaves - 15 leaves, blanched and made into paste
Potatoes - 1 medium
Green chillie paste - 3/4 tsp
Ginger garlic paste - 1/ tsp
Lemon juice - 1 tsp
Coriander leaves - handful
Mint leaves - handful
Corn Flour - 2 -3 tsp
Bread crumbs - 2 -3 tsp
Oil for shallow frying

How to make Bhutte Ke hare Kabab

Wash and microwave the corn kernels for 10 mins, drain and pulse to get a coarse paste.

Wash and blanch the spinach leaves and puree it along with some corn so that it's really smooth.

Microwave the potatoes for 6 mins, till it's soft, mash well after peeling the skin.

In a bowl, take all the ingredients and mix well. Shape them into oblong size and shallow fry them in oil.

Another method is to shape them on skewers and grill over flame for that smoky taste on the outer side.


The original recipe calls for the mix to be roasted before deep frying. I didn't do that since all the ingredients were already cooked, also I shallow fried and grilled, which I felt were much better options.

Aloo Cheese Paratha | Stuffed Aloo Cheese Paratha ~ Easy Lunch Recipes

Cheese Aloo Stuffed Paratha:

Whole wheat flour - 1 cup
Salt to taste
Water to knead

For the Stuffing

Aloo / Potato - 1 medium
Cheese, grated - 2 tbsp
Red chili powder -3/4 tsp
Salt to taste
Roasted Cumin powder - 3/4 tsp
Tumeric powder a pinch
How to make the parathas:

For the outer layer:
In a wide bowl, take the flour, salt and slowly add water to knead to a soft dough. Let it rest while you prepare the stuffing.

For the stuffing:

Wash and prick the potatoes. Microwave for 7 mins.

Soak in water and peel off the skin. Make sure it's fork tender.

In a bowl, mash it well. Add grated cheese, chili powder, salt, cumin powder. Mix everything well. Make into small balls just enough for the stuffing.

Heat a tawa to cook the parathas. Dust the surface. Pinch out balls from the dough.

With your hands, press out the sides, place the stuffing in the center, cover with the sides to make sure the stuffing is fully covered.

Dust the balls, using a rolling pin, roll out discs of 6 - 7 diameter discs.

When the tawa is hot, cook on both sides with oil smeared on top. Most times you can apply once cooked with little butter if your kid likes it.
Microwave instant Dhokla in 3 Minutes

Fried Gram Flour / Besan - 1 cup
Semolina / Rava - 2 tbsp
Salt to Taste
Turmeric powder a pinch
Fruit Salt - 1 tsp
Green Chili paste - 1/2 tsp
Water - 3/4 cup

For Tempering:
Oil - 1 tbsp
Mustard Seeds. Urad dal - 1/4 tso
Curry leaves
Coriander leaves
Green Chilies - 1 long
Sesame Seeds - 1/2 tsp
Lemon juice - 2 tsp
Water - 1/2 cup
Sugar - 1 tsp

For Making the Dhokla

In a bowl, take all ingredients except water and mix well. Slowly add water and gently stir in to mix into a lump less batter.

You will see that the batter will rise immediately. Pour this into a greased mw safe flat bowl and steam in microwave mode for 3 mins. Let it rest for a min.

To make sure the dhokla is cooked, insert a knife and see if it's done.

In another bowl, mix the lemon juice, sugar and water and pour this over the dhoklas. Let it sit for a min for the syrup to be adsorbed.

For tempering

Heat oil and add mustard, urad dal, sesame seeds, curry leaves, chopped green chilies, saute for a min and pour over the dhokla.

Cut into pieces and serve hot