Veg Nuggets

Veg nuggets are crunchy from outside, flavorful from inside. You can serve them during parties. Best thing about these nuggets are you can make them, crumb coat them and freeze them before hand and fry later when your guests arrive! You can use sweet corn and other choice of veggies in making of these nuggets. Here for coating the nuggets I have used corn flakes crumbs, you can also replace it with dry bread crumbs or pressed rice  (poha) crumbs. You are free to adjust the seasonings. You can also Indianise by adding Indian spices. This is easy to make and delish too. so lets start making vegetarian nuggets!!!

To Make This Recipe You Will Need :

Potato (boiled & mashed)
Capsicum / bell pepper (finely chopped)
1 (big size)
Carrot (finely chopped)
1 (big size)
Classic All purpose seasoning
1 Teaspoon
Parsley (Fresh or dried)
1 Teaspoon
Garlic cloves
Red chilli powder
1 Teaspoon
Black pepper powder
1 Teaspoon
Garam masala powder (optional)
½ Teaspoon
To taste
Paneer / Indian Cottage Cheese (Grated / Crumbled)
Small block
Amul processed cheese (Grated) (or) Mozarella small cube (optional)
1 whole cube (or) mozarella cube in each nugget
Bread slices / bread crumbs
3 slices / ½ cup
Corn flour
1 to 2 Tablespoons
Corn flour dissolved in water
2 teaspoons in half cup of water
Cornflakes crumbs
As required
For deep frying


You could also use bread crumbs, to absorb any moisture 

Method : 

First add required amount of oil and saute crushed garlic, capsicum and carrot so that the mixture will be moisture free. 
After sauteing, let the mixture cool down, transfer into a mixing bowl. To the sauted mixture add the mashed potato, and all the ingredients except oil which is for deep frying, cornflour dissolved in water and corn flake crumbs.

After mixing everything, take a tablespoon of the veggie mixture and give it a nugget shape.
Next, dip the nuggets in the cornflour dissolved in water and coat it with corn flake crumbs. Repeat the same process until the whole mixture gets completed.
Freeze the nuggets for half an hour, remove from freezer and rest for 5 minutes before deep frying them on high flame. 

Vegetable nuggets are ready to serve!


Palakova / Milk Burfi / Quick Palakova

Palakova is one of my favorite sweet. I always had this in my refrigerator when my uncle visits my home. This was the only thing I always asked him to bring for me. Palakova which I made here are cooked until hard which is enough to hold the desired shape.On the other hand you can also make like halwa consistency (which you need to put the palakova in a bowl and serve it). Generally palakova is made by stirring the milk for hours together. Here I am using 'Sweetened Condensed Milk' which simplifies the whole procedure and to cut down the time! Condensed milk is already evaporated milk, sweetened with sugar. As I told palakova is made by boiling the milk and stirring for hours,obviously the milk gets reduced,So if any recipe calls for milk to boil it for long time, reduce it to half, you can replace Condensed Milk with little quantity of regular milk.
Today, I made palakova in a microwave oven and it gets ready within 10minutes. Trust me, this is soo good.
So lets make easy palakova!!

To Make This Recipe You Will Need :

Condensed Milk (Nestle Milkmade)
1 can (400Grams)
Yogurt / Curds
3 Tablespoons
Ghee / Clarified Butter
1 Teaspoon

Method : 

Begin by adding all the ingredients to a microwave safe bowl. 

Place the bowl in the microwave and set the time for 9 minutes. ( I did not select Microwave high power)
Give a good mix to the Milkmade mixture for every 2 minutes. 

(Some prefer to eat palakova this way, when its still runny but grainy. If you want to eat this way, microwave further for 30 seconds to get good consistency. This can also be refrigerated)

(You can serve if you like your palakova in this particular consistency)

(You can serve if you like your palakova in this particular consistency)

Always Keep an eye on your palakova because all ovens are not same. Some ovens cooks faster while other ovens are slow.

Ready to serve !! 


Chaat Bowls

Having a party at home?? Try these chaat bowls. I baked the bowls instead of frying them in the oil. The bowls are crisp, filled with the tangy- sweet, spicy, colorful, vegetable filling. You can pre-bake these bowls and save for the next day's party. You can use sprouts, capsicum, corn in the filling. You can also top the chaat bowls with sev. Some also bake the bowls using potato mixture. Today, Im using regular flour to make the bowls. If you don't want to bake the bowls, buy the store bought Dip Canapes and fill it with the filling. This is lip smacking snack. So lets make some simple chaat bowls.

To Make This Recipe You Will Need :

All Purpose Flour
2 Cups
1- 2 Teaspoons / 2 Teaspoons to saute
Baking  Powder
 ½ Teaspoon (I added 1, It was too crisp)
As required to make the dough
Red Chilli Powder
1 Teaspoon (or) To Taste 
To  Taste
Lemon Juice
1-2 Teaspoons
Chaat Masala
½ Teaspoon
Green Chutney
1 Tablespoon (or) To Taste
Katta Meetha Chutney
1 Tablespoon (or) To Taste
Coriander / Cilantro leaves
½  Bunch
1  big sized (chopped)
2  medium sized ( chopped)
2/4th Cup (cut)
Kabuli Channa/ Garbanzo beans
2/4th Cup (boiled)
2  medium sized (boiled/cut)

And salt, red chilli powder, chaat masala, Green chutney, katta meetha chutney - No Pictures

Method : 

In a mixing bowl, add flour, baking powder, required amount of

salt,oil and mix well until oil gets incorporated with the flour. Next

add water and make a hard dough and rest it for about 15 minutes.

Mean while Prepare the filling. First, saute kabuli channa, potato

 and paneer for 3 to 4 minutes in required amount of oil ( You can

 skip this step if you don't want coloring on your paneer and potato).

In a bowl, add onions, tomatoes, to that add the sauteed mixture

 and add salt, red chilli powder, chaat masala, lemon juice, Katta 

Meetha ChutneyGreen Chutney and mix well. 

(You could also just top the bowls with both the chutneys, instead of adding to the filling).

Next to make the Bowls, make a chapati using the dough, cut into small circles using the muffin moulds, press the dough circle into the oil greased muffin mould and prick with the fork, so that it does not puff up and stays flat in the oven. Bake the bowls at 150 Degrees C for 20 minutes. 
Always keep an eye on your bowls, because all ovens are not same. Some ovens bake faster, while others are slow.

After baking the bowls, let them cool down and further fill with the chaat mixture and top it with chutneys 

 Ready to Relish!!