Karva Chauth is celebrated as a symbol of love for spouse.
This year, try these healthy snacks for your husband and lover. They are super tasty and easy to make.
Spiced Colocasia Patties
Ingredients
- 150 grams Colocasia root (Arbi)
- 1 Onion, finely chopped
- 1 Green Chilli, finely chopped
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- 1 teaspoon Sugar
- 1 tablespoon Gram flour (besan)
- 2 sprig Coriander (Dhania) Leaves, finely chopped
- 4 tablespoons Breadcrumbs
- Salt, to taste
- Cooking oil, for frying
Procedure
- Begin by cooking the arbi in a pressure cooker with 1/2 a cup of water for about 4 whistles.
- Simultaneously start prepping with the other ingredients and keep it ready.
- Once the arbi is cooked, mash all the arbi to a paste.
- In a mixing bowl, add all the chopped ingredients, spices, salt to taste and the mashed arbi along with besan and mix it thoroughly.
- Divide the mixture equally into a medium sized patty and coat it evenly with breadcrumbs.
- Heat a Non-stick flat-bottomed pan with enough oil to pan fry the patties. Place the patties and pan fry them on both the sides till it turn golden brown.
- You can relish the Arbi Cutlet (Spiced Colocasia Patties) along with Dhaniya Pudina Chutney.
Spiced Lotus Seed Patties Recipe
- 4 Potatoes (Aloo), boiled, mashed
- 1 cup Phool Makhana (Lotus Seeds), roasted, ground
- 2 Green Chillies, finely chopped
- 1 teaspoon Fennel seeds (Saunf), crushed
- 2 tablespoons Roasted Peanuts (Moongphali), crushed
- 1 Coriander (Dhania) Leaves, small bunch, finely chopped
- 1 teaspoon Chaat Masala Powder
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Red chilli powder
- Black Salt (Kala Namak), to taste
- Cooking oil
How to make:
- Begin by roasting the makhana in a pan with little bit of ghee until crunchy and coarsely powder it.
- Mash the potatoes and add all the remaining ingredients in a bowl. Check the salt and spices and adjust to suit your taste.
- Shape the aloo makhane mixture into small cutlets and pan fry them in very little oil until golden brown on both sides.
- Serve your Makhana Aloo Tikki with Dhaniya Pudina Chutney to relish with teatime snack.
Gud ke Gul Gule
Ingredients
- 150 gm jaggery
- Water
- 1½ cup wheat flour
- 1 tsp fennel seeds
- 500 ml oil
- Salt to taste
Instructions
- In a saucepan, melt the jaggery in a ½ cup of water. Pour it into a large bowl and let it cool down.
- Add wheat flour, little fennel, jaggery water to bowl and make a thick batter of the mixture. If needed, mix a little more water. Make sure you do not leave any lumps of flour in it.
- Cover and keep aside for half an hour.
- Heat oil in a deep-bottomed vessel. On a low flame, deep-fry the batter by gently dropping medium-sized portions (approximately of 1 tbsp each) until it becomes golden brown.
Spinach Samosa with Mozzarella Recipe
Serves:4
Ingredients
- Spinach puree 1 cup
- Refined flour (maida) 1 1/2 cups
- Salt to taste
- Carom seeds (ajwain) 1/2 teaspoon
- Ghee 3 tablespoons
- Oil to deep fry
- For filling
- Mozzarella cheese 200 grams
- Green chillies finely chopped 3
- Ginger finely chopped 1 inch piece
- Red chilli powder a pinch
- Garam masala powder 1/2 teaspoon
- Chaat masala 1/2 teaspoon
- Cumin powder 1/2 teaspoon
Method
- Heat enough oil in a kadai. Knead together refined flour, salt, carom seeds, ghee and spinach puree into a stiff dough. Divide into small equal portions and roll into balls.
- Mix green chillies and ginger in a bowl. Grate mozzarella cheese into it. Add red chilli powder, garam masala powder, chaat masala and cumin powder and mix well.
- Apply a little oil to each dough ball and roll into small oblong puris. Cut each puri into half, dampen the edges and shape into cones.
- Stuff the cones with cheese mixture, bring the open edges together and seal. Slide gently into hot oil and deep fry till crisp. Drain on absorbent paper. Serve hot.
source: https://www.sanjeevkapoor.com
Yellow Moong Dal Chaat
Ingredients:
- Readymade salted roasted yellow moong dal 2 cups
- Medium onions chopped 2
- Medium tomatoes chopped 2
- Small green cucumbers peeled and chopped 2
- Fresh coriander leaves chopped 3 tablespoons
- Lemon juice 2 tablespoons
- Chaat masala 1 teaspoon
- Salt to taste
- Tamarind chutney 3 tablespoons
- Green chutney 1 1/2 tablespoons
- Fresh coriander sprigs to garnish
Method
- Put roasted yellow moong dal in a bowl, add onions, tomatoes, green cucumbers, coriander leaves, lemon juice, chaat masala, salt, tamarind chutney and green chutney and mix well.
- Transfer the mixture into serving bowls. Garnish each bowl with a coriander sprig and serve immediately.
Source: https://www.sanjeevkapoor.com