Wednesday, May 28, 2014

Recap Event Announcement And Giveaways- Celebrating 2 Years Of Blogging

So I have been so busy that I missed an important date, I failed to notice that my little blog is now 2 years old. Something I started just as a diary to keep my recipes safe and organised is now so special to me. In last 2 years I have learnt many new techniques, tried new dishes, made new friends and became more passionate about cooking. Ever since then whatever I wrote on this space is with complete devotion and dedication. All you readers have been so supportive and encouraging by participating in the events, liking the posts on Facebook, commenting on them and following me on twitter- it is you all who keep this blog running. Thank you very much.

I am also grateful to Mr. Husband for motivating and criticizing the dishes and clicks -without which I would have not improved. He reads all the posts and picks out the grammatical errors- which is annoying sometimes but I know he wishes only good for me. He waits patiently when I click food photos, understands my craze for props and finally finances them. Thank you :)

Past 2 years have been very exciting and I enjoyed every bit of it. What happened in these 2 years, what I did, what did I achieve-I am sharing with you all?
  • Total number of blog posts is 310, out of which 5 are Travel post and has no recipes. I also wrote an article on -‘’What a food blogger does?’’
  • There are total 38,450  published comments on my blog. Each one of it is very special to me.
  • The most popular blog post is Milk Powder Churma, followed by Spinach Muthiya.
  • Tuesday’s tip section is the most liked feature of my blog. There are total 20 tips that I have shared. I have received lot of comments and mails requesting and asking for more tips. I am still trying to grow this section, till now ‘how to deodorize the fridge’ is the most popular tip.
  • Readers says that I have improved a lot in food photography. I finally own DSLR Cannon 600D and I am enjoying it. First picture  I clicked with it was of Gond Ke Ladoos . Many of you have been asking to do blog post related to food pictures only. Let me know if you are interested.
  • Number of people following Merry Tummy 650. Facebook fans- 457; Twitter Followers- 80; Pinterest- 62 followers. I think the numbers are great. :)
  • Merry Tummy has hosted 6 events with giveaways and received more than 120 entries at each one of them.
  • Lately I am on YouTube-I have posted 4 recipes with videos. See the YouTube section HERE and please subscribe.
  • I have worked with 19 brands and PR agencies and wrote product reviews. All the reviews were unbiased and fair. I was only compensated to keep the product and was not given any monetary benefit. I enjoyed doing product reviews a lot and will do more.
Other Achievements:
  • The healthy recipes that I share are also showcased on Times Of India’s health section-HeathMeUp. You can see my articles HERE.
  • Roasted Tomatoes Garlic Soup recipe has been featured in New York RedBook Magazine. CLICK HERE.
  • Gormandize UK have interviewed me which can be read HERE. I also won First Prize- an amazing Coffee Machine in the Christmas Baking Competition organized by them-CLICK HERE.
  • Country Living has also featured the Roasted Tomatoes Garlic Soup recipe on their site. See HERE.
Snapshots of Features

‘'To succeed you have to believe in something with such a passion that it becomes a reality''. This is just the beginning I am sure the best is yet to come. To celebrate 2 years of blogging I am having an event with a giveaway.  It is a Recap Event- an that will give me rush of memories and have recap of my blog posts.

How to participate:
  • Follow my any recipe from the blog and make it in your kitchen. Write a post about it giving link back to the original recipe. You can make some modifications as per your taste but GIVE RECIPE SOURCE back to my page
  • Simply copy this at the end of the post- Sending this for Merry Tummy Recap Event.
  • Usage of logo is compulsory as as it helps to spread the word.
  • You have to like Merry Tummy's Facebook Page, Follow me on Twitter and Follow Merry Tummy. (Compulsory)
  • Only after your first entry, share the event details at Facebook page. (I want more people to know about the event). Keep your post public in Facebook so that I can see it. (Compulsory- have to do only once)
  • Event runs from 29 May 2014 to 1 August 2014.
  • Bloggers and Non bloggers are welcome to participate. Send a mail to with the subject line as Recap Event with the following details:
    • Your Name
    • Recipe Name
    • Blog Name
    • Recipe URL (Please send the Recipe URL and not the blog URL)
    • Picture of the dish (If it is not on the blog)

I am sure this will excite you. First prize is WAFFLE MAKER/MACHINE (worldwide).
The one who send maximum entries wins. 

Hope you like the event. Any questions-mail me. Get set and cooking:)

Friday, May 23, 2014

Amsterdam Through My Lens

“The world is a book and those who do not travel read only one page.”  St. Augustine

Do you love travelling??-we do. We love to explore different places, cities and countries sometimes as locals and sometimes as tourists. Check Paris through my lens and some bits about Iberian experience .Last month we went to Amsterdam- the city of canals, cycles and windmills.  The city that is vibrant and fresh; a city that is alive and cool; a city where tulips are born; a city that I truly love.

Why it is unique:
  • Measured by square kilometers, Amsterdam has the highest number of museums of all cities in the world. Amsterdam's city administration counts 51 museums.
  • By some estimates, Amsterdam has more bikes (1 million) than people (about 750,000). There are twice as many bikes as cars in the country.
  • Amsterdam has no less than 165 canals and 1,281 bridges and 2,500 house boats (boats with a fixed place in one of the canals that are used as permanent houses).
  • The Dutch are the tallest people in the world. The average Dutchman is just over 6 feet, while Dutch women average 5-foot-7.

Why it is liberal:

  • Amsterdam has one of the most famous Red Light Districts in the world with window prostitution. There are almost 500 such windows in Amsterdam, next to brothels etc. Daily, about 1,000 prostitutes are working in Amsterdam and in a given year, the city sees about 8,000 different prostitutes.
  • There are over 200 'coffee shops' in Amsterdam where you are allowed to buy up to 5 grams of cannabis (marihuana or hash). Since the 1970s, buying of cannabis has been decriminalized. Five grams, by the way, is enough to stay sky high for several days. Most other drugs are banned, however.
  • In 2008, a tobacco smoking ban was introduced in Dutch cafes and restaurants, but you are still allowed to smoke marihuana and hash in Dutch coffee shops.
  • Amsterdam was the first capital to allow gay marriage (the Netherlands allow this since 2001). Regular marriages, with all rights and obligations, are now possible for gay and lesbian couples as well.

So just slip in your shoes and explore the city on cycle or foot. You will see how lively people are, how exciting the city is, how remarkable the canals are and above all the feeling of being free.

So here is Amsterdam through my lens.

City of canals

Famous red light district- the funny notice and graffiti art

The colours- sexy ladies, black and white cart and radiant tourist bus

Do I say something- the beautiful Tulips

Rows and rows of happiness

Love letters

City of cycles- the cutest one ;)

Thick and crisp Patat with chilli mayonnaise

The dutch waffle-chewy and moist

Dutch beers-sweet and strong

Dutch shoes-clogs. And us posing

Finally me!!

Thursday, May 22, 2014

Gulkand/Rose Jam Iced Tea

How was the weekend gals? For us I feel it flew away in a jiffy-we did so many tasks. We planted seeds in the pots and cleaned the balcony, then went for cycling till tower of London and came back home all tired, tanned and hungry. I mentioned in my last of Green Chutney that I planned to keep the menu simple and quick-so yes pani puri it was. I made puris/golgappe at home from scratch. There is nothing better than fluffed puri and tangy cold pani in summers-ah divine. Saturday afternoon we slept and slept and it was so much needed. We have been busy all the weekends from past 2 months thus the afternoon sleep was just blissful.

In the evening we were trying to solve the new jigsaw puzzle we have brought and it was then when Mr. Husband demanded to have some ice tea. I asked which ice tea-lemon? He said-no no something different and not very tangy. Hmmm! OK I replied. I have used flavored tea bags in the past and made this iced tea. But I wanted to try to something new ,only fruit I had in the fridge were oranges and he already said nothing zingy, so rose spread/gulaknd finally grabbed my attention.

Tea and Rose Jam
A month back when I was looking for gulaknd in Indian grocery store, I had tough time, no one knew what gulkand is. I explained in the best way possible to the shopkeeper and finally he said-oh you want rose spread. Rose spread?? Well that’s a fancy name-isn't it?? Those of you don’t know- gulkand is like jam made with rose leaves and sugar. It is used in ayurvedic medicines and is very popular in India, Pakistan and Turkey. It is one sweet medicine that has many benefits but most importantly it has cooling properties and thus it is beneficial in alleviating all heat related problems like tiredness, lethargy, itching, aches and pains. Anyways I like dollops to gulaknd in milk or sometime in mouth directly ;-)

So Gulkand Ice Tea was sweet, refreshing and cooling.  I couldn't take very good pictures Now moving to the recipe.

5 cups water
10 ice cubes
1 teaspoon honey
2 tea bags
5 tablespoon Gulkand/rose jam/rose spread
1 tablespoon lemon juice
1 teaspoon rose water
1/4 teaspoon chaat massala- Recipe HERE

Boil the water. Take from the heat and let tea bags simmer in it for 20 seconds. Strain the water in a jug.
Take the hand blender and blend it with 5 ice cubes, gulaknd, chaat massala, honey and lemon juice.
Let the mixture cool. Finally serve with ice cubes.

You can also roohafza/rose syrup instead on honey.
Don’t let tea bags simmer in hot water for long, as it will make it bitter.

Tuesday, May 20, 2014

Tuesday's Tip- How To Make Puri/Puchka/Golgappa At Home From Scratch?

Today I won’t ramble much in the post. We all love pani puri...i am sure girls do. Today I just want to share the amazing way of making Puri/Pakodi/Patashe/puchkas/golgappa at home from scratch. I must confess that it is easy but time consuming but once you learn how to do it you will be so happy to see the results.

After coming to London I used to miss pani puri a lot, you do get readymade ones in the market but they are way too expensive and I find it little tasteless (very less salt). Last weekend I tried making my own and I was super thrilled to see each one of it fluffing up so well.

See this tip If you-
  • Like making things from scratch.
  • Love Pani Puri and can’t find where you reside.
  • Always prefer homemade hygienic products.
  • Want to save money.
Yes making puri at home means you are sure which ingredients goes in and which oil is used for frying, it is way too economical and the happiness of successful cooking is beyond words.

Things you will need:
1/2 cup semolina/suji/rava
2 tablespoon all purpose flour/maida
1/4 teaspoon baking soda
1/4 teaspoon salt
oil for frying
water to knead the dough
2 wet towels/napkins

Take a wide bowl and sift semolina, salt, baking soda and all purpose flour in it.
Mix water little at time and form tough/hard dough.
Cover it with wet towel and leave aside for 30 minutes.
After 30 minutes knead the dough again and roll out as thin as possible.
Take a cookie cutter or the cap of jar/bottle and cut into rounds. Cover the cut ones with wet towel till ready to fry.
Let the oil be hot, and slip one puri at time. Apply little pressure with spoon to help puri to fluff up. When puri becomes golden on side, turn and cook other side. Strain and keep aside in a colander/channi .Keep doing this to remaining puris.

Don’t let dough or puris to sit in air, always keep it covered with wet cloth.
When you are trying for the first time, put only one puri in the hot oil. With practice you can slip more puris inside.
Thinner the puris, the crispier it will be.
If you want you can make really small balls of the dough and roll each one. I find cutting method easy.
Keep the puris in the colander on a wire rack as you want steam to pass.

All the best, I am sure you can do it. If you have any doubts/problems/suggestions please mail me. I will surely get back to you.

Friday, May 16, 2014

Raw Mango Chutney/ Kache Aam Ki Chutney/ Kairi Ki Chutney, For Chaats

What is chutney? Chutney usually contains some mixture of spice, vegetable, and/or fruit. Chutneys may be either wet or dry, and can have a coarse to a fine texture. There are many varieties of chutney. A spoon of chutney is what we both need with our meals and that is why I have tried making so many chutneys:
After pours of rains and strong winds it is finally a crisp golden day. I checked weather online for weekend and I am so happy that sun will be liberal and have mercy on us. So no deep fried meals or tedious cooking will happen. I will stick to cold quick chaats, puchkas and bhel puri. Hari/green chutney is one that is ‘must’ in all the chaats. The spicy smooth green chutney is what intensifies and uplifts the experience of the chaats. The most common green chutney is the grinned paste of coriander leaves, chilies and lemon juice.

Chutney is a)easy to make, just grind and it will be ready; b) there are so many variations and ideas to prepare it; c) you can pair it with many dishes like tava pulav, mixed daal pakodas, stuffed aloo parathas or with plain crackers. Having said that- it is always good to have jar of chutney in the fridge- for quick fix or easy meals-you just can’t miss that.

But hey it is summers, and summers means mangoes. I just love raw mangoes-so sharp, sour and tangy. You might not get juicy alphonso mangoes here in London but raw mango/kacha aam/kairi is available in abundance. Last year I made heeng ka aam ka achar/aseofetida mango pickle which was the most popular post throughout the year. If you want to try instant mango pickle then you must see the Instant mango pickle recipe with step by step pictures.

Today, it is uncomplicated straightforward chutney made with Kacha Aam/ Raw Mango/ Kairi. Now no more words let pictures talk :)

1 raw mango/kacha aam/kairi
2 cups coriander leaves/dhaniya
3-4 green chilles/hari mirch
Salt to taste
Pinch aseofetida/hing
Waste as needed

Wash and chop green chilles, coriander leaves and raw mango.
In a grinder, grind everything together to form a paste/chutney. Use water as needed.

You can also add ginger, mint  and garlic in this.
This can be stored in the fridge for 6 days or up-to one month in freezer.

Thursday, May 15, 2014

Roasted Tomatoes Chutney, For Monsoons

It had suddenly started raining. When I left home it was a crisp clear golden day and thus I left my umbrella behind. The shop I wanted to go to was still out of sight but I kept walking enjoying the rain. Soon the raindrops started getting bigger and heavier so I ran to the nearest shelter-the bus stop. There were already few people who were also keeping themselves away from getting wet. Some were not happy with the unexpected rains; some were busy in their blackberries and smart phones; some were reading newspapers and some listening to the music with ear plugs hanging around the neck. Slowly rain was soft and light and I decided to go back home and postpone my visit to the shop. Roads were wet and wind was cool and the rains were back in full swing- heavy, loud and serious. What’s wrong with the weather I thought? I was soaking wet and shivering with cold by the time I reached back home. After drying and changing I tucked myself in a warm blanket and poured myself a cup of hot tea.

It was still raining outside and I was sneezing inside –yes the cough bug was in me. The mood and energy to cook something elaborate was out of my mind and body. It had to be simple and good, it had to be warm and quick, and it had to spicy and comforting. It had to be something with tomatoes. I thought to make roasted tomatoes garlic soup but I was out of bread sticks-so no no no. But roasting sounds cheering so how about a chutney. A chutney of roasted tomatoes, garlic and fennel seeds- ah! I can smell the uplifting aroma already. What shall I pair it with- mixed vegetable parathas?-no way- too tedious and time consuming. Think think think- yes it has to be hot and steaming Tawa Pulav with toasted bread. Plan was on!

I have secret love affair with roasting vegetables and fruits. I have made lemonadewith roasted oranges and pasta sauce with roasted bell peppers and recently I roasted cherry tomatoes to serve it as a side salad. Roasting is a great way to bring out their natural sweetness. The flavour profile intensifies and you are left with something so simple yet so elegant, you won’t believe your taste buds.  

I cannot think of cooking without tomatoes. Tomato is a fruit or a vegetable? Well who cares, do you?? By the way did you know that there are over 10,000 varieties of tomatoes? Tomato is a very healthy vegetable which has good water content, is rich in Vitamin C and have zero cholesterol level. You can make paneer stuffed tomatoes, pickled Indian tomato chutney or just have it raw with sprinkle of chaat massala.

Having said that; today I present before you the fragrant, juicy and spicy Roasted Tomatoes Chutney. Enjoy with parathas, rice or on a toasted bread or cracker.

4 tomatoes/Tamatar
4 cloves of unpeeled garlic/lehsun
1/2 teaspoon whole black peppercorns/kali mirch
4 tablespoons of oil (I used olive oil)
2 teaspoon red chilli powder/lal mirch
1 teaspoon salt
1 teaspoon fennel seeds/saunf

Preheat the oven at 200C for 10 minutes
Wash and chop tomatoes in quarters.
Line a baking tray/sheet with kitchen foil.
Mix everything together on the sheet/tray except red chilli powder. Toss well.
Let it roast for 10-12 minutes or till tomatoes are brown and juicy.
Take out of oven and let it cool.
Peel the garlic and blend everything together in a grinder/blender.
Taste and adjust salt.

Any type of tomatoes can be used here.
Use oil that doesn't have strong smell like vegetable, canola or sunflower. Don’t use mustard or coconut oil.
I like it spicy-adjust red chilli powder and black pepper as per your taste.
Garlic is optional
Store it in the fridge and use within 2 weeks. I keep the jars of it the freezer and it remains fresh for 2-3 months.

Tuesday, May 13, 2014

Apple Cider Vinegar Dressing For Salads And Real Foods Review

You like or admire someone? Well good, there is no harm to be fond of somebody. There are lots of people I admire and respect, but I don't necessarily want to be like them. I'm too happy being myself. That’s the story- you are unique, you are special and you are outstanding. I think every person has their own identity and beauty. Everyone being different is what is really beautiful. If we were all the same, it would be boring. Right???

Imagine everyone wearing same clothes; or theaters showing same movies; or restaurants selling same meals? How unexciting?? Thank God we live in the world where innovations are born daily, where minds don’t think alike always, where we all have different needs and tastes. Not everyone is a vegetarian, not everyone follows vegan diet, not everyone prefers gluten free products, not everyone believes in raw food. When it comes to food at times it becomes difficult to make people understand that why you have special dietary needs. Well there can be many answers -may be you have some allergies or you have become habitual to some diet since birth. I am vegetarian and I enjoy being that. People say me-‘’you should eat meat, you don’t know what you are missing.’’ Oh! Well yes, I don’t know because I have never tasted it and thus I never crave for it. I have never had meat in 26 years and you can’t expect me to change now.

If you are fed up looking and explaining people why you have special dietary needs then I must say Real Foods will understand it well. A website that caters into raw, vegan, vegetarian, gluten free products-right from fruits, vegetables, pasta, rice to bakery, supplements and beauty goods. The site is easy to use and is loaded with great information about each product. Things like special seeds, gluten free pasta and flours or organic cereals are difficult to find but Real Food has it all and is just few clicks away.

I was looking for good quality Raw Apple Cider Vinegar since many days and it was immediate choice from the site. A raw apple cider vinegar is one which is light, never heated or pasteurized and has pale to medium amber colour. It is used in making pickles, killing weeds, cleaning coffee makers, polishing armor, losing weight and treating hair problems. For me it is a great ingredient for salad dressing. So when salad season has officially started its time to buy some fresh vegetables and fruits and enjoy the pours of acidic tangy dressing on your salads.

When you come home after long day at work, when heating sun have snapped all your energy, or you have no mood to prepare elaborate meal then cold and filling salads should make their way. You might fancy carrot nutty salad for the crunch, or basic Indian Kachumbersalad as side or white beans salad for proteins-whatever it may be but dressing is what boosts the taste and make salads out of the ordinary. Here I have quick, easy and healthy apple cider vinegar dressing to jazz your boring salads and tickle your taste buds. C’mon it renovated the most unexciting fruit apple so well, imagine what will this dressing to do other colourful bits on your plate.

1/2 cup raw organic apple cider vinegar
2 tablespoons honey
1 tablespoons brown sugar
1/2 teapsoon salt
1/4 teaspoon black pepper powder
2 tablespoons olive oil

Heat a small pan on medium low heat. Heat vinegar till bubbles appear.
Mix honey, salt, sugar, olive oil and black pepper powder.
Keep mixing and let it boil.
Let it cool and enjoy of any fruits or vegetables.

Being tangy and acidic are the qualities of vinegar, if you like sweeter add more honey or sugar.
This dressing can be stored in the fridge for 2 weeks.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Real Foods for sending Apple Cider Vinegar for review.

Friday, May 9, 2014

Homemade Garam Massala, Indian Spice Mix

When work, commitment, and pleasure all become one and you reach that deep well where passion lives, nothing is impossible. And now cooking and clicking is my passion and it does bring out the best in me. I always enjoyed helping my mom in the kitchen when I was young but the real cooking started only after marriage. It was then limited to simple Daal Tadka or Mutter Paratha using basic Indian spices. Later the experiments began –adding pav bhaji massala in rice; or making pasta sauce from scratch and even preparing my own chaat massala mix. Blending your own spice mix is pure bliss and I hereby declare-homemade is happiness.

Life is fast and we all tend to pick up readily available ingredients from the market which is fair enough. But let me tell you something once you make your own spice mix at home you will be little hesitant to buy from the stores. Reasons? oh they are many- ofcourse you can make any changes as per your taste or decide the consistency you want; and most importantly you will end up with pure, hygienic and fragrant spice blend- who doesn't wish that?

What is garam massala? No it is not curry powder. So Garam means Hot/Heat; Masala is Spice Mix. The composition of garam massala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than other. And that is why if you are particular about the final taste then homemade is the best option. The components of the mix are toasted and then ground together. Marwadi cuisine is impossible without garam masala be it in Aloo Pyaz Ki Subji or Stuffed Bhindi- you can never have enough of it.

For me this is one magic mix if used in right quantity can take your meal to the next level. Garam Massala is always added in the end as all the Indian curries and sauces are slow simmering ones and garam massala powder at the beginning would mute the flavours of the spaces. While there are dozens if not hundreds of recipes for garam massala but coriander seeds which give right texture and whole red chilies that provides heat are the 'must' ones. Personally I add star anise, cinnamon, cloves and cardamoms-all these spices have unique scents and when roasted releases great flavour. What else- next passion is all you need.

1/2 cup whole coriander seeds/dhaniya
1/4 cup cumin seeds/jeera
8-10 green cardamoms/ilyachi
5 cloves/laung
2 whole cinmon sticks/daalchini
4 bay leaves/tej patta
4 dry red chiilies/sukhi lal mirch
1 teaspoon black peppercorns/kali mirch
5 black cardamoms/badi ilyachi
2 star anise/anshphal

In a heavy bottom pan dry roast all the ingredients separately on a low heat till aromatic.
Once cool, grind in the grinder.
Store in airtight containers.

You can also add nutmeg/jaiphal in it.
Try to use whole spices, powdered ones will not bring real taste.
Make sure you roast on low heat, as they tend to burn very soon.
Make a small batch first and then adjust any ingredients as per your own taste.

Tuesday, May 6, 2014

Mixed Vegetables Kebabs

Some recipes you inherit from your family, some you experiment, some you search on net and some you learn from your friends. All my friends here in the UK are non vegetarians and when once a while when they serve some vegetarian dish that I don’t know of or never tried then I go bonkers. Last weekend it was the same situation, she served Vegetables Kebabs with tea and I knew I had to try this in my kitchen.

By the way did you know? The phrase “Kebab” is Persian in origin and the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Later on swords were replaced by skewers. Kebabs were originated in Middle East region, but now is a very popular all over the world. Kebabs are made in different ways but generally it is made with three meats (pork, beef and lamb) with subtle spices which are grilled to perfection. . India is also very famous for its kebabs- From the lanes of chandichawk in Delhi, to the streets of mughal Lucknow- kebabs are everywhere.

Back in India you get very good vegetarian kebabs and thus I always chose to order kebabs for starters there. Here, if you are a vegetarian I am sure you will never be pleased by the kebabs; in fact I have tried few and I was disappointed every time. Finally I gave up and decided never ever to have kebabs here because you not only waste the money but there are chances that you will develop such a hatred for it that you will disown it forever- who wants to take that risk?

Almost like a year back, I prepared Daal Seekh Kebabs (lentils kebabs) and I mentioned how much I relished it. Oh! what’s better then the piping hot kebabs served with spicy chilli mint chutney? No more thoughts in my mind, I gathered all the energy and decided to prepare Mixed Vegetables Kebabs- thankfully the pantry was also loaded with veggies. So, there are no sure shot ingredients that you must add in- it’s you canvas, paint the way you want.

I won’t lie saying that these are quick easy kebabs-no they are not. You need lot of time and energy to chop vegetables finely, cook them over medium flame and then finally either grilling or frying  to the perfection. But once you gulp it in your mouth- every effort is worth it. And c'mon finally you are biting in the goodness of vegetables and I am sure you will thank me later for this recipe.

1/4 cup Cabbage/patta gobi
4 medium carrorts/gajar
3/4 cup boiled green peas/mutter
1/4 cup oil
1 medium onion/pyaz
4 tablespoons Gram flour/besan
1 teaspoon cumin seeds/jeera
1 tablespoon grated ginger/adrak
1 tablespoon grated garlic/lehsun
4-5 green chillies
2 medium boiled mashed potatoes/aloo
1 cup washed spicnach/palak
1/4 cup corn kernels/makkai
Salt to taste
2 tablespoons chaat massala (recipe HERE)
1 teaspoon garam massala
1 tablespoon lime juice
2 tablespoon coriander leaves chopped

In a food processor, mince onion, cabbage, spinach, green chillies, peas, corn and carrots. Do not over mix, you need coarse mixture.
Heat 2 tablespoon of oil in a pan/kadai and add cumin seeds. Let it splutter.
Then mix in garlic, ginger and cook for 5 seconds.
Add all the minced vegetables and cook till water evaporates. Keep stirring.
Mix in potatoes, salt, chaat massala, garam massala and cook again till mixture comes together.
Add in gram flour, coriander leaves and lemon juice. Mix and let it cool.
Take some oil in your hand and make rounds/patties.
Heat the remaining oil in a kadai and shallow fry for a minute or two.
Serve hot with chutney of your choice.

If you don’t have food processor then either grate all the vegetables or chop them finely. Boil peas and corn and mash.
You can also add beetroot, cauliflower, broccoli or beans.
For more authentic taste and texture deep fry them.
Prepare the mixture a night before and keep in the fridge. Fry and serve the next day.
Same kebabs can be made on skewers as well. If using wooden skewer, soak them in water for atleast 2 hours. This will not burn the skewers.

Sending this to Made With Love Mondays