Sardi ke kebab

Oats are common cereal these days, and it is very famed heavenly healthy ingredients.

oats are :

• 100% Whole Grain

• Naturally Gluten Free

• Rich Source of Protein & Fibre

• Packed with Energy

• Loaded with Dietary fibre

• Loaded with Iron, Magnesium, & Zinc

• Contains essential Vitamins & Minerals

It helps to manage weight. Good for our heart . Control our blood sugar levels. Overall it’s super – Food for us .

Usually people make porridge with oats but i made Kebab.

Sardi ke Kebab else oats sweet potato is facile recipe. This recipe made healthy by affixing oats and others vegetables like sweet potato and broccoli are added up to the nutritional value in the dish. Oats is also a easy aisle to use it as a binding agent and also to endue a crispy coat to kebabs .

Ingredients

• 1 cup Sweet potato , roasted and mashed

• 1/2 cup Carrots , grated

• 1 inch Ginger , grated

• 1/2 cup mix bell peppers, fine chopped

• 1/2 cup broccoli, grated

• 1 tbsp beans , chopped

• 1 tablespoon Cumin powder

• 1 tablespoon Coriander Powder

• 1 lemon

• 1 cup Disano Oats for binding and coating

• 2 tsp dry fig ( anjeer) , fine chopped

• Salt and Pepper , to taste

• Cooking oil

Direction

1. Roasted sweet potato and mash it completely , keep it aside.

2. Take a bowl, add mashed sweet potato, grated ginger, grated carrots, chopped green , red and yellow bell peppers, add chopped anjeer. Mix well together.

3. Add the seasoning and 1/2 cup disano oats , mix well. Check seasoning if required.

4. Give them desire shape , as i gave long and seekh shape . Apply little Ghee on it and coated with oats well.

5. Heat a flat tawa, drizzle some oil or ghee, cook them on medium low flame till it becomes golden brown on singly side .

6. Serve with chutney.


Amritsari chole

Chole Kulche is one of the main north Indian dish that is loved as a street food. How many times have we eaten them in your college canteen or on the streets. I can recall the chole’s taste that are severing and wanted to re-create the same taste at home too.

This dish is sure to bring you a flavour of Amritsar streets right into your homes. It is so rich, spicy and full of flavours . Chole has little tangy taste due to added of amchoor powder and sukhi ambi ( dried mango piece) . Spicy and flavour due to added special amritsari channa masala which I brought from Amritsar .

Ingredients

For chole

  • 2 cups Chickpeas ( kabuli channa) soaked overnight
  • 1/2 cup moong dal or masoor dal (soaked 2 hours )
  • 1 teaspoon dried amla pieces
  • 2 green Elachi
  • 2 pieces dried mango

For gravy

  • 2 large onion chopped
  • 2 teaspoon amchoor powder
  • 1 teaspoon ginger garlic paste
  • 2 green chillies
  • 2 tbsp channa masala powder
  • 1 teaspoon coriander Powder
  • 1 teaspoon cumin powder
  • Salt to taste

Garnish

  • Ginger julienned
  • Thin slices onions
  • Green chillies
  • Coriander

Method

  1. First soak the channa overnight in water.
  2. Pressure cooker the channa adding the dal and spices mentioned above with wrapped tightly in muslin cloth.
  3. Pressure cook for 10 – 15 minutes or till completely cooked.

For gravy

  1. Heat oil in a pan . Add the chopped onions. Sauté till golden brown.
  2. Add slit green chillies and ginger garlic paste. Sauté for few minutes.
  3. Add channa masala powder, cook for a minute.
  4. Add masala into cooked channa.
  5. Add all other spices . Sauté 2 – 3 minutes.
  6. Add water if required. Add salt and simmer till your required thickness.
  7. When the channa is ready. Garnish with ginger julienned, chilli , onions and coriander.
  8. Serve hot with atta Kulcha.