Kala Chana kebab

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Kala Chana kebab

  • Author: Shampa Banerjee
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Category: Snacks
  • Diet: Vegetarian

Description

Kala Chana Kebabs can be incredibly tasty source of protein that you can snack in during the evening, or use as a side dish during dinner. Kala chana Kebabs are soft, fluffy, low-oil, high-protein snack that would be your perfect choice if you are looking for a delicious meal that wouldn’t add too many calories to your daily limit.


Scale

Ingredients

For the kebab:

  • 1 cup kala chana or black chickpea
  • 1 medium-sized onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • ½ inch ginger, roughly chopped
  • ½ cup coriander leaves, chopped
  • ¼ cup mint leaves, chopped
  • 2 green chilies
  • 45 tbsp. fine besan or gram flour
  • Salt to taste
  • Oil for frying
  • 12 tbsp. Kebab masala

For the kebab masala:

  • 1 tsp black peppercorn
  • 1 tsp coriander seeds
  • 1-inch cinnamon stick
  • 1 small black cardamom
  • 1 green cardamom pods
  • 45 cloves

 


Instructions

To cook the kala chana:
  • Wash and soak kala chana in water for 8 hours or overnight.
  • Drain the water and add the chana to a pressure cooker. Boil it in, and reduce the flame to low. Cook for 15 minutes.
  • Pour the boiled chana into a bowl and keep â…” cup of boiled chana water aside.
  • Allow them to cool down. Then pour the boiled chana and chana water into a blender jar. Grind to a smooth paste.
To make the kebab masala:
  • Heat a non-stick pan over a low flame.
  • Add black peppercorn, coriander seeds, cinnamon sticks, cloves, black cardamom, and green cardamom pods.
  • Dry roast all the whole spices for a few minutes until fragrant.
  • Turn the heat off and transfer them to a plate. After they cool down, grind them to a fine powder.
To make kala chana kebab:
  • Heat the same non-stick pan over medium flame.
  • Add besan or gram flour.
  • Cook it for a few minutes, stirring continuously, until the raw smell goes away. Turn the flame off and keep it aside to cool down.
  • In a blender jar, add chopped coriander leaves, mint leaves, onion, garlic, ginger, and green chilies. Grind to a smooth paste.
  • In a large bowl, add chana paste, roasted basan, coriander-onion paste, 2 tablespoons kebab masala, and salt. Combine everything well.
  • Heat a little oil in a non-stick pan over medium flame.
  • Apply a little oil to your palms, take a small portion of the kebab mixture, form a ball and flatten it.
  • Carefully put the kebabs in the hot pan.
  • Cook until it becomes crisp and golden on both sides.
  • Serve with coriander chutney.


Nutrition

  • Serving Size: 1
  • Calories: 153 Kcal
  • Fat: 6.2g
  • Carbohydrates: 36.5g
  • Protein: 5.4g

Keywords: Kala chana kebab

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Rava Appam

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Rava Appam

  • Author: Shampa Banerjee
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 30 minutes
  • Category: Breakfast
  • Cuisine: South Indian
  • Diet: Vegetarian

Description

Instant Rava Appam is a healthy and tasty breakfast solution for busy mornings. It’s nutritious as well as easily digestible. Peanut chutney as accompaniment enhances the taste of the dish. It is one of the most popular foods in South India.


Ingredients

For Appam

  1. Rava-1/2 cup / 60g
  2. Curd: 1/2 cup/ 60g
  3. Fruit salt:1/2 tsp.
  4. Salt: As per taste

For chutney:

  1. Peanut:1 tbsp./ 15g
  2. Roasted chana:1 tbsp./15g (without skin)
  3. Garlic:2-3 pods
  4. Curry leaves:2-3 no
  5. Salt: As per taste
  6. Green chili:2 no

Instructions

For Appam:

  1. First, put 1 cup rava or suji and 1 cup curd in a mixer
  2. Add ½ cup of water and salt into it.
  3. Blend them to a fine paste and pour into a mixing bowl.
  4. Add ½ cup water and mix well until a smooth, flowing, and consistent batter is formed.
  5. Now add ½ tsp. fruit salt and mix gently and keep the bowl aside.
  6. Next take a Tawa and heat it on medium flame.
  7. Pour Appam batter on it and make round-shaped ravas.
  8. Keep the flame on medium and cook until the top of the appam is cooked completely.
  9. Serve hot with peanut and curry leaves chutney

For Chutney:

  1. In a mixer grinder take roasted peanut and roasted chana.
  2. Add garlic, green chili, salt and 1-2 tablespoons of water. Make a smooth paste. Keep aside.
  3. In a frying pan add ½ tsp. oil and curry leaves. Heat well for seasoning.
  4. In a bowl add curry leaves seasoning into the paste and stir well.
  5. Serve with Appam.

 

 



Nutrition

  • Serving Size: 1
  • Calories: 147
  • Fat: 4.7
  • Carbohydrates: 24.5
  • Fiber: 2.91
  • Protein: 5.6

Keywords: Rava Appam

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Chicken Reshmi Kebab

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Chicken Reshmi Kebab

  • Author: Shampa Banerjee
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Category: Snacks
  • Diet: Low Calorie

Description

Shami Kebabs can be incredibly tasty source of protein that you can snack in during the evening, or use as a side dish during dinner. Shami Kebabs are soft, fluffy, low-oil, high-protein snack that would be your perfect choice if you are looking for a delicious meal that wouldn’t add too many calories to your daily limit.


Ingredients

  • Bone less chicken:300g
  • Curd (Dahi/ yogurt):100g
  • Ginger paste: 1 tbsp.
  • Garlic paste: 1 tbsp.
  • Cashew nuts:5-6 no
  • Almond:5-6 no
  • Lemon juice:1 tsp.(5 ml)
  • Milk: 2 tbsp.
  • Red chilli powder: 1/2 tsp.
  • Black peppers: 1/2 tsp.
  • Freshly chopped coriander leaves: 2 tbsp.
  • Oil: 1-2 tsp

Instructions

  • Take medium sized chicken pieces and wash them thoroughly in water. In a different pot soak almonds for 20 minutes in water, remove their skin, and put them aside.
  • Take a big bowl. Add curd, lemon juice, ginger-garlic paste, chopped coriander, salt and spices and mix them thoroughly.
  • Make a paste of water soaked almonds and cashew nuts and add the paste in the curd mixture.
  • Put 1/2 teaspoon oil in the mixture and put the chicken chicken pieces into it. Coat the pieces completely with the mixture and marinate them for at least 1 hour keeping the lid of the bowl covered. The flavour of the mixture would seep into the chicken pieces.
  • Preheat your oven for 5 minutes at a temperature of 350F/175C and put the wooden skewers in hot water.
  • Insert the skewers into the chicken pieces and put them inside the oven. Brush some oil on the chicken chunks
  • Grill the chicken for 20-30 minutes until they become juicy, soft and tender. Take them out of the oven and remove the skewers
  • Serve these delicious chicken reshmi kebabs with coriander chutney and mixed vegetable salad.

 

 



Nutrition

  • Serving Size: 1
  • Calories: 176 Kcal
  • Fat: 9g
  • Carbohydrates: 4g
  • Protein: 16g

Keywords: Chicken Shami Kebab

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Chicken Shami Kebabs

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Chicken Shami Kebabs

  • Author: Shampa Banerjee
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Category: Snacks
  • Diet: Diabetic

Description

Shami Kebabs can be incredibly tasty source of protein that you can snack in during the evening, or use as a side dish during dinner. Shami Kebabs are soft, fluffy, low-oil, high-protein snack that would be your perfect choice if you are looking for a delicious meal that wouldn’t add too many calories to your daily limit.


Ingredients

  • Bone less chicken:200g
  • Chana since: 50g
  • Cinnamon stick: 1 inch
  • Cardamom:1
  • Clove:2
  • Black pepper corns:5-6
  • Coriander seeds: 1 tsp.
  • Cumin seeds: 1/2 tsp.
  • Bay leaf:1
  • Ginger : 1 inch
  • Garlic cloves:4
  • Onion:1 big
  • Turmeric powder: 1/4th
  • Red chilli powder: 1/2 tsp.
  • Whole red chilli:1
  • Coriander leaves:1-2 tbsp. chopped
  • Egg:1
  • Garam masala powder: 1/2 tsp.
  • Salt as per taste
  • White oil: 2 tsp.

Instructions

  • Wash and soak chana dal for about 2 to 4 hours.
  • Drain the water and put them into a pressure cooker
  • Add boneless chicken, chopped ginger, garlic pods, cumin seeds, coriander seeds, clove, cardamom, cinnamon stick, half onion sliced, bay leaf, turmeric powder and salt.
  • Add ½ cup water. Cook inside pressure cooker properly (5 whistles should be optimum). Do not add excess water. Make sure the water evaporates completely from the mixture
  • Dry the mixture and cool it down.
  • Remove the whole spices from the mixture
  • Take the other half of the onion and chop it up and toss fry with chilli and add them to the mixture
  • Put this mixture inside a processor or a blender and make paste
  • Put the mixture into a bowl and add egg, garam masala powder and chopped coriander leaves and green chillies (optional).
  • Mix all well and make dough
  • Divided the dough into 5 to 6 equal parts and make balls. Flatten them and make kebab.
  • Put 1 teaspoon oil in a pan. Spread the oil all across the pan and heat it well.
  • Put the flame on medium and press the kebab on both sides until the surface turns golden brown.
  • Serve with homemade chutney


Nutrition

  • Serving Size: 1
  • Calories: 160 kcal
  • Fat: 7g
  • Carbohydrates: 6g
  • Protein: 11g

Keywords: Chicken Shami Kebab

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