Who doesn’t like rainy days? they are just the reason to control onto those crispy veg pakoras and Aloo Kurkure in the evening with tea. But, if you are on a diet or are stressed to lose weight, rainy days might bring you cravings that are hard to die. So, we say, ditch the idea of deep fried Aloo Kurkure  and switch to healthy evening snacks that will take care of your craving along with your weight.

1. Achaari Paneer

This is a really good paneer achari recipe. The healthiness of the pickling spices or achari masala makes its presence felt without being over powered.

Achari Paneer is flavourful, healthy and high in protein.  Paneer is an Indian cheese, also known as chenna.  Achari paneer is very versatile and can be served as an appetizer.

Achari Paneer is flavourful, healthy and high in protein.  Paneer is an Indian desi cheese, also known as chenna.  Achari paneer is very multipurpose and can be served as an sample.

Ingredients:

  • 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
  • 1 tea-spoon salt
  • 1/8 tea-spoon turmeric
  • 1/4 cup yogurt
  • 2 table-spoons olive oil
  • 4 whole red chilies
  • Pinch of hing
  • 1/4 tea-spoon onion seeds
  • 1 tea-spoons dhania
  • 1/4 tea-spoon mathi
  • 1/2 tea-spoon black pepper
  • 1/2 tea-spoon saunf
  • 1 ½ cup baby palak

Method

  1. Combination paneer, yogurt, turmeric and salt. Set aside.
  2. In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
  3. Crush the roasted seeds using a mortar or rolling pin.  Set aside.
  4. Add oil to the same pan, at low-medium heat.  Roast red chilies till they turn a darker color.  Remove from pan and break each one into 2-3 pieces.
  5. Increase to medium heat; add asafetida, followed by paneer mixture.   Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer as it will become dry.The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
  6. Add all the dry spices and mix well.
  7. Serve warm achari paneer over a bed of spinach leaves.

2. Dhaba style Anda Curry

Food at dhaba is one of the yummiest food in India. They serve simply amazing and delicious food with authentic décor. The food served in dhaba changes from place to place and region to region. But believe me whatever the region is whatever the dhaba is, the food is flavorful, super delicious and with a bit of ease and honesty.

This time I am sharing the procedure of Punjabi Egg Masala Curry that can be made in no time and is very easy and quick. Punjabi egg curry recipe, is an exceptionally good when you are not in mood to cook something elaborate but which to make quick delicious food. For this spicy egg curry recipe we need tomato puree, onion paste and ginger-garlic paste.

These all ingredients increase the taste of this Punjabi Curry. If making in hurry then you can blend tomatoes, onion and ginger-garlic together and use. This dhaba style egg curry is different from those as we are making it with onion, ginger-garlic paste and tomato puree and also we are going to shallow fry the boiled and peeled eggs which will give a nice crust to the eggs.  This dhaba style Punjabi egg curry is best when served with naan, chapatti or steamed rice.

INGREDIENTS:

  • 4-5 Boiled Eggs
  • 1 ½ Cups Cubed Onions
  • 1 Cup Tomatoes
  • 2 table-spoon Oil
  • 1 Small Bay Leaf
  • 2 Green Cardamoms
  • 2 Cloves
  • 1 – 1 ½ tea-spoon Ginger-Garlic Paste
  • 1 -2 tea-spoon Red Chilli Powder
  • 1 tea-spoon Garam Masala
  • ¼ tea-spoon Turmeric Powder
  • Salt as needed
  • 1 – 1 ¼ Cup Water
  • ½ tea-spoon Kasoori Methi [optinal]
  • 1 table-spoon Coriander, chopped

3. Methi Pakoras

Pakora is a popular and more delicious Indian snack of fried fritters. Methi pakora recipe is very easy to make and crisp pakora recipe.

Pakora is made by using methi leaves, besan flour, rice flour, onion, ginger, green chili, red chili powder, coriander powder, turmeric powder, asafoetida, baking soda and salt, then deep fry it. You can enjoy it during evening snacks with tea. It can also be taken as a starter or as a tea time snack with green chutney or tamarind chutney or tomato chutney.

INGREDIENTS

  • Methi leaves 1 bunch
  • Gram flour 1/2 cup
  • Wheat 1/2 cup
  • Ground rice (optional) 1/2 cup
  • Ginger 1″ piece
  • Green chillies 5
  • Mango powder 1 tsp
  • Sour curd 1/4 cup
  • Salt and sugar to taste
  • Oil for frying

Method

  1. Chop methi leaves very finely.
  2. Wash and squeeze out the water.
  3. Mix all the above ingredients together.
  4. Add 1 tbsp. hot oil in this batter.
  5. Now make pakoras and deep fry to a golden brown.
  6. Serve with lime pickle, tea or chutney.

4. Aloo Kurkure

You will love this delicious Indian snack that is attractively crunchy outside and comfortingly soft inside. These fingers make a great snack when your kids get back from school or even as finger food in a party! This snack will break all bounds of self-control. Sometimes, everyone deserves a treat – so simply treat!

Ingredients

  • Boiled potato / aloo: 3 big size
  • Yellow Moong dal or peeli Dhuli moong dal: 1/2 cup
  • Gram flour or besan: 2 tbsp
  • Ginger: 1/2″ piece
  • Garlic: 4- 5 cloves
  • Green chilly: 2
  • Amchur or dry mango powder: 1/2 tsp
  • Coriander powder or dhania powder: 1 tsp
  • Red chilly powder or lal mirch powder: 1/2 tsp
  • Chaat masala: 1/2 tsp
  • Salt
  • Fine chopped onions: 1/2 cup
  • Curry leaves: 8-10
  • Coriander leaves: 2 tbsp
  • Oi for frying
  • Bread crumbs: 3/4 cup

Method

  • Wash and soak moong dal for 3-4 hours. after that strian the water.
  • Take this dal in mixy jar, add salt, ginger, garlic ,chilly and very little water and make thick paste.
  • Take it out in a bowl and add gram flour or besan to it.
  • Mix it well and keep in aside.
  • In a mixing bowl take boiled poatoes and break it into very small pieces.
  • Add salt, red chilly, amchur, dhaniya, chaat masala, curry leaves, onions and coriander leaves.
  • Mix it well. Now take small portions. roll it and smoothen the sides.
  • Flatten them little bit with hands.
  • In a mean while heat oil at medium high heat for frying.
  • Now take moong dal paste and mix it again.
  • Take one ball dip it in moong dal batter.
  • Take it out and roll it in bread crumbs.
  • Roll it gently between your palms so that bread crumbs stick to ball.
  • Fry it from both the sides till it become golden brown and crisp.
  • You can also directly fry aloo kurkure without coating them in bread crumbs.
  • Once aloo kurkure are golden brown and crisp take them out.
  • Serve aloo kurkure hot and crisp with chutney and ketchup.

5. Phodnicha Bhaat

Mint rice / Pudina rice is a quick and easy to make delicious rice dish. This variety rice with flavors of mint and coriander is a one pot dish and makes excellent lunch box recipe. A spicy potato fry or chips can be accompanied as side dish. This mint rice can be prepared in one more method by adding whole spices and prepared like biryani which can be accompanied with raita or plain curd. Also the below method of preparing mint rice can be made with basmati rice to make it more flavorful.

INGREDIENTS

  • 1/2 cup Basmati rice
  • 1/2 cup Mint leaves
  • 1/2 cup coriander leaves chopped
  • 1/2 tsp Lemon juice
  • 1/4 tsp Ginger finely chopped
  • 2 tbsp Fresh grated coconut
  • 3 cloves garlic
  • 1 green chili finely chopped/
  • 1 medium onion finely chopped
  • Ghee

Method

  1. Wash and cover the rice with water.
  2. Soak the rice for 15 minutes and then boil it over a medium flame.
  3. Once the rice is cooked, drain and allow it to cool.
  4. Grind the mint leaves, coriander leaves, lemon juice, ginger, garlic and coconut together until a smooth paste forms,
  5. Sauté the whole spices in a little ghee until they become aromatic.
  6. Add the green chillies and onions and sauté for a few minutes.
  7. Stir in the mint paste and toss for two minutes.
  8. Stir in the rice and mix well.
  9. Toss for two minutes and take off the stove.