appetiser – Batter Up With Sujata

Falafel

Falafel.
Falafel or felafel is a deep-fried ball made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt.
Usually served with hummus and pita bread.

I made it with chickpeas but you can use fava beans too. Recipe is very easy and simple yet delicious. You have to make a course paste of overnight soaked chickpeas with onions, garlic, ginger and some spices. Add flour for binding, make balls and fry, easy isn’t it 😊

Jolly invited me to this wonderful group ‘Recipe swap challenge group,’ where members paired and try a recipe from each other’s blog. And share with due credit. Thanks Jolly.

Its my first post for the group. I have paired with a very talented blogger Aruna Panangipally who blog at Aahaaramonline.com
A blog full of delicious recipes. It was very difficult to choose only one recipe. I wanted to make falafel in breakfast so decided to make falafel this time from her blog
Aahaaramonline.com Falafel

I have used 1 teaspoon roasted spice powder in it to make it little spicy. Get the recipe of roasted spice powder in method.
I have used green chilli but you can use red chilli powder instead if you want. I like the taste of green chilli.

Recipe

Chickpea /kabuli chana or Garbanzo Beans – 1 cup

Onion – 1 medium, chopped

Garlic – 3 – 4 cloves

Green chilli – 1 – 2, chopped

Ginger – 1/2 inch piece, optional

Cumin powder – 1 teaspoon

Chopped Parsley – 2 tablespoon

Chopped cilantro – 2 tablespoon

Roasted spices powder – 1 teaspoon, optional

Salt – 1 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Wheat flour – 2 tablespoon

Lemon juice – 1 teaspoon, optional

Oil for Frying

Method

1. Wash and soak the chickpeas overnight.

2. Drain the water completely. And spread the chickpeas on a kitchen towel for 15 – 30 minutes.

3. Grind the chickpeas with onion, garlic, ginger, green chilli, parsley, cilantro, salt, lemon juice, black pepper powder and cumin powder. Make a course paste. Add very little water if require. I didn’t.

4. In a large bowl mix ground chickpea mixture, flour and roasted spices powder. Get the roasted spices powder recipe here.

5. Mix well. Make round balls with 1 & 1/2 tablespoon mixture. If you feel difficulty to bind then keep the mixture in refrigerator for 15 minutes and then make balls.

6. Heat sufficient oil in a wok or pan.
Fry the balls evenly from all the sides.
Transfer the fried falafel on a paper towel.

7. Serve hot with hummus or tahini sauce.

Notes

1. I have used whole wheat flour for binding but you can use all purpose flour if you want.

2. I have fried the falafel in a pan with less oil but better to use a wok or kadhahi and sufficient oil to fry the falafel evenly.

3. If you don’t like tangy taste you can omit lemon juice.

4. Use chilli according to your taste. If you don’t like spicy or hot you can omit green chilli. Or you can use red chilli powder.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

Please visit my facebook page and hit the like button to get the latest update.

Stay connected at

Focaccia With Whole Wheat And Soyabean Flour

Focaccia with whole wheat and soya bean flour.
Yes didn’t use refined flour in it. Tried to make a healthy bread for kids. And very happy with the taste. Its really delicious.

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients.

Wikipedia

I have used soya bean flour in it which makes the bread protein rich.
Soy flour is derived from roasted soybeans finely grounded into a powder. It is a rich source of proteins, as well as iron, B vitamins and calcium, and it adds a pleasant texture and flavor to a variety of products, according to SoyFoods.com.
Soy flour may reduce the risk of heart disease. In 1999, the FDA authorized the link between soy protein and reduced risk of coronary heart disease to be used on food labels. The FDA concluded that including soy protein in a diet low in saturated fat and cholesterol may reduce the risk of coronary heart disease by lowering blood cholesterol levels.
Source

This focaccia is very easy to make. You can serve it with any sauce. I have served with marinara sauce.

I have sprinkle chopped cilantro or coriander leaves over it but you can use parsley, basil or any herb you have. You can spread generous amount of cheese over it while baking. Or spread some chopped onion, tomato, olive, bell peppers anything you like.
Use olive oil to get perfect taste.

Recipe

Whole Wheat flour or atta – 2 cup

Soyabean flour – 1 cup

Yeast – 2 teaspoon

Sugar – 1 teaspoon

Salt – 2 teaspoon

Oil – 3 tablespoon + for greasing

Garlic powder – 1 – 2 teaspoon

Oregano – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Cilantro or coriander leaves – 1 tablespoon, chopped

Red chilli flakes – 1 teaspoon

Water – 1 & 1/4 cup or as require to make a soft dough

Method

1. Take 1 cup lukewarm water in a large bowl. Water should be just warm not hot.

2. Add 1 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.

Now keep it covered for 15 minutes or until the mixture bubbled up.

3. Add salt, oil, Oregano, garlic powder, black pepper powder and half of the flour. Mix well with a spoon. If you like strong garlic flavour use 2 teaspoon full. If not add 1 tablespoon.

4. Now add remaining flour and knead with hand. Knead well and add more water if require. Knead the dough for 8 to 10 minutes. You can use your food processor or stand mixer.

5. Smear the dough with some oil and cover. Allow the dough to leaven for 2 hours. If the weather is cold increase the time.

6. Take out the dough. It will be doubled.
Punch down the dough to remove the air.

7. Knead the dough again. Knead it on flour dusted surface. Knead till the dough becomes soft and elastic. You can add little more flour if require.

8. Take a square or rectangle baking pan. Grease it generously with olive oil.

9. Transfer the dough in greased pan. Press down the dough in baking pan. Make even layer of the size of baking pan with oil greased hand.

10. Keep the pan in the oven or on your kitchen counter for second rise for 30 minutes.

11. Preheat the oven at 200 degrees for 15 minutes.

12. Now make holes or dents on it using your all the finger tips. Drizzle olive oil over it.

13. Sprinkle red chilli flakes and chopped cilantro or coriander leaves all over it.

You can use parsley, basil, thyme whatever you have.
If you want you can sprinkle chopped onions, bell peppers, olives anything.

14. Bake in preheated oven for 25 – 30 minutes or until the top becomes light brown.

15. Let the focaccia cool down. Cut and serve warm or in room temperature.
Happy baking!!

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Paneer Or Cottage Cheese Croquettes / Finger Food / Fritters

Paneer or cottage cheese croquettes.

Perfect for party finger food or evening snacks.

These crisp outside and soft inside croquettes are delicious and easy to make.

Paneer or cottage cheese is used in it with potatoes.

For long years, milk and milk products has been most important part of the diet of human. Paneer is also one of the most important milk products, which is used by the human fraternity as a complete proteinecious and healthy food. It is very famous in India by the name Cottage cheese or Chenna which is prepared by the milk at home or factories. It is used for years to make variety of nutritious foods for eating purposes. It has very attractive look of white color and nice taste and very famous amongst all the milk products. It is much liked by various men to eat it raw instead of fried. Paneer is the rich source of calcium, phosphorus, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development.

Source

Our this week’s 107th #Foodiemonday bloghop theme is party dish. I am presenting this paneer croquettes as a party finger food for this event.

Recipe is very easy. You can prepare everything one day before and keep in refrigerator. Take out and deep fry just before serving. You can shallow fry these if you like.

Recipe

Paneer or cottage cheese – 1 cup, grated

Potato – 2 large, boiled

Onion – 2, sliced

Green chilli – 3, finely chopped

Ginger – 1 inch piece, grated

Tomato – 2 chopped

Cumin seeds – 1/2 teaspoon

Coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Black pepper powder – 1/4 teaspoon

Chilli flakes – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Tomato sauce – 2 tablespoon

Oil – 2 tablespoon

Salt to taste

Breadcrumbs – as require

For batter

Refined flour – 4 tablespoon

Rice flour – 2 tablespoon

Salt and pepper to taste

Water as require

Oil for deep fry

Method

Peel and mash or grate the boiled potatoes. Keep aside.

Heat 2 tablespoon oil in a pan. Add cumin seeds. Let it splutter.

Add onion and green chilli. Fry till onion becomes light brown.

Add tomatoes and ginger. Saute for 1-2 minutes. If you like you can also add 1 teaspoon garlic paste or 3-4 crushed garlic with it. I didn’t.

Add coriander leaves, cumin powder, garam masala powder, black pepper powder, turmeric powder, chilli flakes and salt.

Saute till the tomato becomes mushy.

Add mashed or grated paneer or cottage cheese. Mix well and add tomato sauce. Saute till the mixture dried up completely.

Now add mashed or grated potatoes. Mix well. Cook for 2-3 minutes more.

Switch off the flame. Taste and adjust the seasoning. Delicious isn’t it? You can serve it as a side dish with any bread or make sandwiches with it. You can omit potatoes and make with paneer only.

You can also add little lemon juice or chaat masala if you like. If you like it more hot increase the amount of chilli. And you can make it less spicy by omitting chilli flakes and black pepper powder. If you are making it for kids use less chilli.

Let the mixture cool down. Mash with your hand again or use a potato masher. Add 1-2 tablespoon breadcrumbs if require for binding. Instead of breadcrumbs you can use oats powder or roasted chickpea powder too.

But don’t add more than 2-3 tablespoon.

Make small balls. I have made medium sized 19 balls. You can make small bite size for party finger food.

Spread breadcrumbs on a plate.

Mix refined flour and rice flour in a bowl. Add salt and pepper to taste. Add water gradually to make a semi thick lump free batter. Don’t make it runny. You can use one egg with salt and pepper instead of flour batter.

Dip the balls in the flour batter then roll on breadcrumbs. Cover with breadcrumbs from all the sides.

Prepare all the balls like this. You can keep these prepared balls in refrigerator and fry just before serving.

Heat sufficient oil in a pan. Fry the balls in it. Flip and fry evenly from all the sides.

When the balls becomes brown remove from oil and place on a paper towel. You can shallow fry these if you like.

Serve hot with mustard sauce and tomato sauce or any chutney.

Enjoy the crisp outside and soft inside delicious and spicy paneer croquettes.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at

Facebook

Twitter
Instagram