Lentil Kebabs

Lucknow, the place where I was born is very well known for its kebabs. There are all types of kebabs that go by different names; Kakori, Shami, Seekh and several others. Over the years, I have made a vegetarian version that my kids now love and are ready to eat almost any time.

This lentil kebab recipe is now on the Fox news website. It is relatively simple to make and is genuinely healthy. It is high in fiber content and mixed with potatoes, this version tastes really tangy with the addition of mild chaat masala.

 

Especially on a rainy day, these kebabs are just right. Cardamom tea goes really well with these or if you prefer some fresh brewed coffee. One good thing about these is that you can make them a day ahead by storing them in the fridge and then making them as a fresh hot appetizer for your party.

 

 

 

Sev Puri Chaat

Makes 12

This Indian street food, which comes under the category of chaat has all the flavors in one. It is tangy, sweet and salty all at once. You can buy puris, chutney and fine sev from the Indian grocery stores and just combine it at home.

Ingredients
1/3 cup Yogurt, slightly beaten
1/2 tsp Salt
1/2 tsp Sugar
12 Sev Puris
1 medium Potato, boiled and slightly mashed
1/2 cup Chickpeas, from a can, slightly mashed
3 tbsp Tamarind Chutney
1/2 tsp Chaat Masala
1/2 tsp Cumin Powder
1/4 cup Fine Sev
2 tbsp Cilantro Leaves, finely chopped
1/4 tsp Red Chili Powder

Method
Add the salt and sugar to the yogurt and keep aside. Bake the store bought puris in a pre heated toaster oven for 1 minute to make it more crunchy. Take them out and make a hole in the centre of each puri.

Fill each puri with mashed potato and chickpea. Lay them nicely on a plate and pour the yogurt and chutney on top. Sprinkle the chaat masala, cumin powder, fine sev, cilantro leaves and red chili powder.

Serve right away as the puris become soggy quickly.

Roasted Laiya (Puffed Rice)

Makes about 8-9 cups

This is a quick and light snack, which is made of puffed rice and nuts. It can also be used to make bhelpuri. You can munch on this low fat snack anytime of the day.

Ingredients
6 cups Laiya (Puffed Rice/ Mamra)
1/2 cup raisins
3 tsp Vegetable Oil
10-12 Curry Leaves
3/4 cup Broken Cashews
1 cup Raw Peanuts

For the Masala
1 tsp Black Salt
1/2 tsp Salt
1 1/2 tsp Chaat Masala
1 tsp Coriander Powder
1 tsp Sugar

Method
Heat the oil in a large wok and fry the cashews for 3-4 minutes by constantly stirring it so that it does not get brown unevenly. Keep aside. Now fry raisins and then peanuts till they are golden brown.
Leave the remaining oil in the wok and add the curry leaves to it. Now roast the laiya in the wok for 15 minutes. Add all the nuts and raisins and fry for another 7 minutes. Mix all the ingredients of the masala together and add it to the laiya mixture. Let cool slightly and then snack on. Store it in an airtight container.

Roasted Phool Makhana

Serves 6-8

Phool makhana are puffed lotus seeds. This is used for making curries and desserts. Here is an easy and quick snack recipe, which is generally made on fasting days. It is quick to make and is a tasty snack with tea/ coffee.

Ingredients
100gms/ 3.5ozs Phool Makhana
2 tbsp Ghee
1 tsp Chaat Masala
1/2 tsp Black Salt
1/2 tsp Salt

Method
Heat the ghee in a large pan. Add the makhanas and roast them by stirring frequently for about 20 mins, till they are slightly brown in color. Keep aside and let it cool. Mix the chaat masala, black salt and white salt together and sprinkle it over the makhanas and serve.

Aloo Tikki

Makes about 15 tikkis

Aloo tikki is my all time favourite appetizer. It is mashed potato mixed with various spices. Here is a simple recipe of this snack which can be served with cilantro chutney or Chole.

Ingredients

4 large Idaho Potatoes, boiled and mashed

1 small Onion, finely chopped

1" piece Ginger, finely chopped

1/3 cup Cilantro Leaves, chopped

1 tsp Garam Masala

1 tsp Salt

1 tsp Chunky Chaat Masala

1/3 cup Bread Crumbs

1/4 cup Vegetable Oil for frying

Method

In a large bowl, mix all the above ingredients together except the oil and bread crumbs. With the help of an ice cream scoop, shape the mixture into 15 balls.

Spread the bread crumbs on a dinner plate and roll the potato balls in it. Flatten them a little bit.

Heat the oil in a large skillet and shallow fry the tikkis and remove them in a platter lined with paper towels. Serve them hot with cilantro chutney.