Rajma Soya Tikkis

The first day of this academic year, as usual I was waiting for my daughter to come back from school. By the time she freshened up and changed I was ready with her regular bowl of curd rice. But my daughter had totally different plans for me. My daughter wanted to have snacks or tiffin after she’s back from school. Though on that particular day she finished the bowl of rice with a grumpy face, but from next day onwards I had to make her something. So from then on, I’ve always been on the lookout for some healthy and nutritious snack items.

The other day, while I was surfing the channels I chanced upon this cookery show and saw this yummy but very healthy snack. Rajma and Soya as everybody knows are packed with proteins. And generally things like cutlets catch children’s fancy. So I decided to make this and not only did my daughter but all the others in the family liked it. So here is the recipe:

What you’ll need

1. Rajma – 1 cup, soaked overnight
2. Soya Chunks – ½ cup
3. Potato – 1 medium
4. Ginger – 1 inch piece
5. Green chillies – 2 or 3
6. Fennel Seeds – ½ tsp
7. Garam Masala Pwd – ½ tsp
8. Cumin Powder – ½ tsp
9. Lemon Juice – 1 tsp
10. Fresh Coriander leaves - a little
11. Salt to taste
12. Oil for pan frying

Method

Cook the rajma and potato in a pressure cooker until soft. Drain all the water from the rajma. Mash it well or pulse in a mixer for a minute. Soak the soya chunks in hot water for 10 minutes. Squeeze all the water from the chunks. Pulse these too in a mixer.

Now in a mixing bowl, add the mashed rajma, ground soya, mashed potatoes, finely chopped green chillies, grated ginger, fennel seeds, garma masala, cumin powder, lemon juice, chopped coriander leaves and salt to taste. Mix it well.

Pinch out lemon sized balls and shape them into tikkis. Heat a non stick tava, place the tikkis on it, 2 at a time drizzle oil on the sides. Flip and cook in medium flame till both sides turn brown.

Healthy and tasty tikkis are ready. Best served with green chutney else serve with tomato ketchup.

Linking this to Kid's Delight - Mini bites hosted by Champa started by Srivalli, and to Cook it Healthy - Protien icious event started by Shobha and to Aipi and Priya's Bookmarded Recipes.
Also linking these to Deepthi's Healthy Snacks Event
Also linking this to Radhika's Event Let's Cook - Break Time Snacks

Cheesy Corn Capsicum Sandwich

As I was going through my posts, I found that most of my posts revolved around my daughter, Samyukta. Today’s post also has to do with her. She is a bread a cheese person. Almost every day morning her breakfast is bread and cheese: either grilled or just plain. So I have to come up with different combinations with her favorite things to make it a little healthier.

So here is one such recipe, which not only she but I also like very much. These healthy sandwiches can be whipped up in very less time and serves as an excellent breakfast, snack break or after school snack option.

What you’ll need:

1. Brown or White Bread Slices - 8
2. Sweet Corn Niblets – ½ cup
3. Capsicum – 1 small
4. Onion – 1 small
5. Black Pepper Powder – ½ tsp
6. Cumin Seeds – ½ tsp
7. Salt to taste
8. Oil – 1tsp
9. Cheese Spread as required

Method

Pressure cook the sweet corn niblets. Wash and finely chop onions and capsicum.

Heat a Kadai with a tsp of oil, add the cumin seeds. After it changes color add the chopped onions and fry it they turn transparent. Next add the chopped capsicum and fry for another 2 to 3 minutes. Add salt and pepper to taste. Stir well and let it to cool.

To assemble the sandwich, trim the sides of the bread slices and apply cheese spread to one side of all the bread. Now take one bread slice, place a small quantity of the filling on top of the cheese spread and close it with another bread slice with the cheese side facing down.

Toast it either in a toaster or on a tava. Cut into desired shapes and serve it with tomato ketchup.

Linking this to Srivalli’s Sandwich Mela, and Radhika’s Let’s Cook – Break Time Sancks

Ammini Kozhukattai/ Mini Steamed Rice Balls

Ammini Kozhukattais - These Kozhukattais are generally made with the leftover dough after making Poornam Kozhukattai and Uppu Kozhukattai. Poornam Kozhukattai and Uppu Kozhukattai are generally made on the occasion of Ganesh Chathurthi. My MIL makes it more frequently; I should say almost monthly, i.e on every Sankatahara Chathurthi. And everytime, she purposely makes a little extra of the outer dough so that these lovely Ammini Kozhukattais can be made.
Ammini Kozhukattais are savory mini rice balls, steamed and tempered with mild spices. This is an excellent snack for children. My daughter loves making and eating these mini savory balls. Here is the recipe for Ammini Kozhukattai:

What you’ll need

1. Rice Flour – 1 cup
2. Water – 2 cups
3. Salt – a pinch
4. Sesame Oil – 1 tsp

For the tempering

1. Mustard Seeds – ½ tsp
2. Urad Dal – ½ tsp
3. Dry Red chillies – 1 or 2
4. Asfoetida/Hing – a pinch
5. Curry Leaves a few
6. Coconut oil – 1 tsp

Method

Heat a non stick Kadai, add the 2 cups of water and bring it to boil. Add a pinch of salt and about 1 tsp of sesame oil to this water. Once the water starts boiling add the flour little by little and mix well without forming lumps until it comes together as a mass. Cover and rest it for about 5 to 10 mins. Then, apply some oil to your hands and knead into smooth dough.
Pinch out a small amount of dough and shape it into a small ball. Repeat procedure with the entire dough.
Now place these in a steamer and steam cook for about 5 to 7 minutes. The balls will be shiny when done.
For the tempering, Heat a Kadai with a tsp of oil. Temper with mustard, urad dal and red chillies. Finally add a pinch of asfoetida and curry leaves. Then add the steamed rice balls and mix well. Remove it on to a serving plate. Yummy ammini kozhukattais are ready.

Linking this to Kid's Delight Event - Mini Bites being hosted by Champa originally started by Srivalli

Also linking this to Anyone can Cook Series 23 being hosted at Taste of Pearl City.