Saturday, February 28, 2015

Beetroot Kebab with Tofu ~ Easy Low Cal Snack with Beets

For the final day of BM# 49, fourth week, under One vegetable, different forms, I have been cooking Beetroot. Since Beets are so healthy and I have been trying different ways to include in my diet, I thought this low cal, protein heavy tikkis or Kababs, would make a great snack. 

The day I was on a cooking spree, this was also planned. I almost thought I would even pair it with one another dish in making. However these disappeared before I could even decide clearly. Since the time we decided that we do not like to eat tofu as such, the best way to include is only by masking it. So these Kababs worked out best. One would hardly notice the tofu in it.

I also wanted to make sure these were pan fried. Maybe we can indulge in a teaspoon extra for frying these, however I didn't notice anything missing even with pan fried Kababs.

Beetroot Kebab with Tofu

Ingredients Needed:

Grated Beetroot  - 1 cup
Grated Tofu - 1/2 cup
Corn Starch / Corn flour - 2 -3 tbsp
Green chilies - 1
Green chili paste - 1 tsp
Coriander leaves, finely chopped - 2 tbsp
Garlic paste - 1/2 Tsp
Amchoor powder/ Dry Mango powder - 1/2 Tsp
Roasted Anardana powder - 1/2 tsp
Chaat Masala, a pinch
Kala Namak a pinch
cashew nuts, to stuff
Crushed oats / fine Semolina as required to coat
Oil, to pan fry

How to make Beetroot Kebab with Tofu

Peel the beets skin and grate using a bigger mouth. MW tofu for a min with enough water and squeeze well. Then grate it to the beets. Add all the other ingredients and mix well. Let it sit for 5 mins.

Then add corn flour and mix in to get a stiff and firm balls. Water is not added at all, so the amount of corn flour usually depends on how much moisture is present.

Make balls and pat down to circles. Roll these on either crushed oats or semolina. Heat a pan with oil just enough for pan frying and place all the kebab circles. Cook on both sides till done. It takes about 10 mins on low flame to get done.

Serve hot with ketchup or green chutney.

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Friday, February 27, 2015

Beetroot Thepla | How to make Beets Thepla

I am not sure if it's by design or divine interception that it so happens that on this day I am either making a stuffing paratha or blogging about one! On my very first Aloo Paratha I wrote about my memories of my teens and now two decades later, I feel I am still the same! What is that about that one feels, that time just stands still, and only the space around one moves? While pictures are frozen memories in time, I also feel after a time, our minds also stands still.

While I have been thankful for all the wonderful people who have come along in interim, the past two decades flip off in a second! When I was planning to post these theplas, I suddenly realized that I should post today. So you have my traditional parathas making it's presence on this day.

The day I made these, I didn't think much, however now when it's so significant, I must confess time and events somehow makes their presence felt.

I know I am talking abstract, just enough to know I have this space to talk as it flows and I don't have to really control the flow.

While I ponder much, I leave you to enjoy these theplas.

Beetroot Thepla
Ingredients Needed:

Beetroot, grated - 3/4 cup
Wheat flour - 1 & 1/2 cup
Gram Flour - 2 -3 tbsp
Fresh Methi leaves - ½ cup
Red chili powder - 1 tsp
Coriander powder - ½ tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tsp
Ajwain - ¼ tsp
Oil for cooking

How to make the Beetroot Thepla

Wash and drain the methi leaves, chop it finely. Keep it aside

Grate the beets in a bowl.

In the mixing bowl, take the wheat flour, gram flour, salt, red chili powder, coriander powder, turmeric powder, ajwain and mix well.

Next add the chopped methi leaves, grated beets and combine everything. Slowly add water to knead to a dough. The dough should be soft yet not sticky.

Finally add the oil and knead to a soft pliable dough. Rest for 10 mins.

Heat a tawa and grease with oil. Dust the dough balls and roll out into small discs. Cook on hot tawa on both sides, brush with oil.

Serve hot with subzi or pickle.

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