Posted in snack

Black Chickpea Kebab/Kale Chane ke Kebab Recipe


These kebabs have been prepared with kala chana, also known as Black/ Indian chickpeas.
They are high in dietary fiber and low in fat along with being a good source of protein and iron.
They have a low glycemic index, which means the carbohydrate is broken down and digested slowly. This helps in curbing appetite; hence it is very good for people looking to lose weight.

Black chickpeas can be used in several forms; they can be boiled, sprouted and cooked with the spices. I have made kebabs, to break free from the routine way of consuming black chana.  These kebabs are so soft that they just melt in the mouth. I have adopted healthier pan-frying method, instead of deep frying or shallow frying, to maintain the health quotient of black chickpeas.

Try these melting kebabs with coriander chutney and tomato ketchup.

YIELDS :10 Kebabs


  • 1 Cup Black Chickpeas/Kala Chana (Soaked Overnight)image
  • 1 Big Onion (Chopped)
  • 2 Green Chillies (Chopped)/(Optional)
  • 6-8 Garlic Cloves (Finely Chopped)
  • 1 1/4 Tsp Grated Ginger
  • 1/4 Cup Chopped Coriander Leaves
  • 1 1/2 Tsp Chat Masala
  • 1 Tsp Garam Masala
  • 1 1/2 Tsp Kitchen King Powder
  • 1 Tsp Red Chilli Powder
  • 3- 4 Tbsp Gram Flour
  • 1/2 Tbsp+1/2 Tbsp+ 1 1/2 Tbsp Oil
  • Salt As Per Taste


  1. Boil soaked black chickpeas /black chana in a pressure cooker with salt and 1 1/4 cup of water. Lower the flame after one whistle and let black chickpeas cook for 20-25 minutes at low flame.
  2. Drain excess water. Cool it and grind in a mixer-grinder.
  3. Heat 1/2 tbsp of oil in a non-stick pan and add green chillies. Cook for a minute and subsequently, add onion and ginger. Saute at medium-high flame till mixture turns light brown.
  4. Cool this mixture and grind it to obtain a smooth paste.
  5. Take a big bowl and transfer black chickpea paste and onion paste to it. Also, add finely chopped garlic, chopped coriander leaves, chat masala, garam masala, kitchen king powder,red chilli powder, gram flour plus half a tablespoon of oil.
  6. Mix all the ingredients and shape them into balls. If you have trouble shaping the mixture, add more gram flour.
  7. Mould them in the shape of tikki by pressing them.
  8. Now, heat a non-stick pan and pan-fry kebabs with remaining oil.
  9. Transfer them to  a paper towel so as to absorb excess oil.
  10. Serve with coriander chutney and tomato ketchup.


  1. You can soak black chana in lukewarm water for 5-6 hours as well.
  2. If you are not in a mood to avoid extra calories, you can replace oil with ghee for more aromatic flavor.
  3. These kebabs can be made without onion and garlic as well. Increase the amount of kitchen king powder to 2 teaspoons and garam masala to 1 1/2 teaspoons. Also add one tablespoon of ghee instead of 1/2 tbsp oil.
  4. Give these kebabs a different shape like star, heart, moon etc. for your kid.


Posted in snack

Multi-Grain Savoury Baskets (Baked) Recipe

imageMulti-grain Savoury Baskets have been prepared with maize (makai) flour, sorghum flour (jowar) and whole wheat (gehun) flour. You read it right… no refined flour has been used. The filling consists of healthy moong sprouts, bell peppers , cottage cheese (paneer) and delicious homemade sauce, topped with some grated mozzarella cheese. Homemade sauce has been prepared primarily with onion, tomato and garlic along with comparatively smaller quantities of carrot and bell pepper.

These baked baskets are absolutely crispy and only one tablespoon of oil has been used in kneading its dough. Its absolutely healthy and scrumptious snack for all times. I have added some grated mozzarella cheese but you can skip it as well because of its calorie-count. Certainly, there will not be much difference in its taste.

You can store these baskets in an airtight container. Just heat them in an OTG/ Microwave for crispiness before using. It is a perfect snack for parties. Prepare in advance and just bake them with filling at the time of serving.

Yields : 20 Multi-Grain Savoury Baskets


For Multi-Grain Baskets :

  • 1/2 Cup Maize Flour (Makai Aata)
  • 1/4 Cup Sorghum Flour (Jowar Aata)image
  • 1/4 Cup Whole Wheat Flour
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Carom Seeds (Ajwain)
  • 1/2 Tsp Paprika Powder
  • Salt as per Taste
  • 1 Tbsp Olive Oil
  • Water (For kneading dough )

For Filling :

  • 1 Cup Moong Sprouts
  • 1 Red Bell Pepper (Chopped)
  • 1 Green Bell Pepper (Chopped)
  • 1 1/4 Cup Cottage Cheese (Paneer, Grated)
  • 1 Cup Homemade Sauce
  • 2/3 Cup Mozzarella Cheese (Grated)
  • Salt as per Taste

For Tomato Sauce :

  • 1 Big Onion (Chopped)
  • 3 Big Tomatoes (Chopped)
  • 1 Medium Carrot (Chopped)
  • 3/4 Red/Yellow Bell Pepper (Chopped)
  • 1 1/2 Tbsp (Chopped) Garlic
  • 2 Tsp Parsley
  • 2 Tsp Mixed Herbs Seasoning
  • 1 Tsp Paprika Powder
  • 1 1/2 Tbsp White Vinegar
  • 1 Tsp Sugar
  • Salt as per Taste
  • 1 Tbsp Olive Pomace Oil


For Multi-Grain Baskets:

  1. Knead a soft dough using all the ingredients .
  2. Wrap the dough with a cling foil and place it in refrigerator for 30-40 minutes.
  3. Divide the dough into 5-7 portions.
  4. Roll each portion till it is thinner than chapati.
  5. Using a cutter, cut the rolled dough into shape of a circle. Cutter’s size should be larger than the size of a single indentation of muffin pan. Diameter and height of indentation should be taken into consideration.
  6. Grease muffin pan with some oil and place dough circles in each indentation.
  7. Bake at 200°C for 10-12 minutes in a preheated oven. Baked baskets should not be soft when you touch them. If they are soft, bake again for a few minutes.
  8. Use the dough-leftovers to make more baskets. Repeat the process till dough is finished.

For Sauce:

  1. Heat oil in a non-stick pan and add chopped garlic to it.
  2. Saute for a minute and add onion. Cook for 4-5 minutes till onion turns translucent.
  3. Add carrot and bell pepper. Cover the pan and cook for 5-7 minutes.
  4. Add tomatoes and cook till they are tender.
  5. Add parsley, mixed herbs seasoning, paprika powder, vinegar, sugar and salt. Cover the pan with a lid and cook for 5 minutes.
  6. Allow the mixture to cool down completely and subsequently, blitz the mixture in a grinder.
  7. Transfer contents to pan again and cook it to reach desired consistency.

For Filling :

  1. In a bowl, add sprouts, red bell pepper, green bell pepper , grated cottage cheese and sauce. Mix everything.
  2. Add salt as per taste.

For Assembling:image

  1. Fill baskets with savoury filling and top it with grated mozzarella cheese.
  2. Bake at 180°C for 8-10 minutes till cheese is melted.
  3. Garnish with coriander leaves/chopped bell pepper and serve.


  1. You can replace sorghum flour with maize flour or whole wheat flour.
  2. Whole wheat flour can be replaced with refined flour. But, it will make them less healthy.
  3. You can use any combination of filling like onion, corn, different types of bell peppers, different types of sprouts etc.
  4. You can replace homemade sauce with tomato sauce or any pizza/pasta sauce as well.
Posted in Uncategorized

Baked Baby Potatoes with Thyme Recipe

imageBaked baby potatoes with aromatic thyme is a variation from marinated tandoori aloo which finds its place among the popular vegetarian appetizers. It is an extremely easy recipe baked with minimal oil .

Thyme, a fragrant herb , has been used in Southern European and Mediterranean cuisines for centuries. Apart from its culinary use, it has medicinal value as well. Thymol, an essential oil of thyme acts as an antiseptic .

This particular recipe provides a healthy snack for kids as well as adults. It is a quick fix recipe for days when you want to snack something scrumptious but do not want to add on too many calories.

Serves : 3-4 persons


  • 40 Baby Potatoes
  • 1/2 cup Thyme leaves
  • 6-8 Garlic Cloves
  • 1 Tsp Red Chilli Flakes
  • 2 1/2  Tbsp Gram Flour +2 Tsp Gram Flour (Besan)
  • 1/2 tbsp Extra Light Olive Oil
  • Salt as per Taste


  1. Preheat oven at 210°C.
  2. Wash thyme leaves and potatoes to remove dirt.
  3. Make a paste of thyme leaves, garlic cloves and 2 tsp of gram flour (add a few drops of water, if necessary) in a mixer-grinder.
  4. Remove the skin of potatoes.
  5. Prick them 2-3 times with the help of a fork. It helps in absorbing flavor of herb and spices.
  6. Transfer all baby potatoes to a big bowl.
  7. Add thyme paste, red chilli flakes, gram flour, salt and drizzle olive oil. Toss baby potatoes with all the ingredients.
  8. Now, line the baking tray with parchment paper and spread baby potatoes.
  9. Bake them for 10 mins. Flip them with the help of  a tong and bake again for 10 mins.
  10. Check with a toothpick to see if they are tender. If not, cook further for 5 minutes..
  11. Relish witimageh tomato ketchup or mint- coriander dip.


  1. You can try this recipe without removing skin of potatoes. It will increase the fiber content.
  2. You can remove thyme leaves from stems easily by scraping stems with the back of a knife or by pulling a fork through its stems.
  3. If baby potatoes are bigger in size, you can cut them in half and proceed further.
  4. You can use dried thyme in case fresh thyme is unavailable.