Kids · peas · Potato · Snacks

Hara Bhara Kebab

A perfect snack for a rainy day…… here n Mysore the weather is on the cooler side, summer is already gone long back and so happy for that, I hate summers and the heat it brings. This is a lovely snack and also a healthy one as i have pan-fried it instead of the regular deep-frying. The addition of spinach also ups the health quotient.

Hara Bhara Kebab

makes 6 Kebabs


2 Potatoes boiled peeled and grated

1 small bunch spinach

1 cup boiled fresh peas


1tsp garam masala

1/2 tsp chaat masala

Fresh coriander leaves

1 cheese slice cut into  6 small squares

Bread crumbs 1/2 cup



1. wash spinach leaves nicely and blanch them for 2-3 mins.

2. Dunk them in cold water and press nicely so that you can remove all the excess water. chop them finely.

3. In a wide bowl mash the boiled peas nicely, add spinach.grated potatoes, salt chaat masala and garam masala.

4. Mix nicely prepare round small lemon sized balls and flatten a bit, place the cheese square in the center and close the tikki and flatten slightly.

5. Repeat the same to prepare other 5  tikkis.

6. In a plate spread bread crumbs and coat the tikkis on both sides nicely.

7. Heat a thick cast pan and slightly grease it with oil. place the tikki and spread a tsp oil again. cook on one side and flip over and cook again on the other side as well til a nice crust is formed.

Serve hot with sauce or chutney of you choice.


Add chopped g.chillies for a spicier version.

I have even deep-fried them once and they turn out to be yummier , but a healthier version now.

This Snack Is off to Saffron Streaks for the Monsoon Medley Event.

Kids · Potato · Snacks


The quintessential Indian snack you will find everywhere be it a wedding or a get together or a party, this king of snack will be seen on every menu. Even I love gorging on them but I don’t prepare it at home much often. I usually have it from my fav. Snack corner.

Daughter had eaten samosa a month back at her dadi’s place and had liked it. Today morning when I was asking her as what does she want for her snack box at school, pat came the reply that she wanted samosa , from where did she get the idea early in the morning to  eat samosa i am still wondering coz I have not prepared it at home from ages, but her demand is my wish and  so samosa was prepared for her today. She is not very fond of the store bought one as it is too spicy for her taste so she will only eat the outer crisp covering and leave the filling for me to finish it up.



For dough

Maida 1 cup


Oil 1 tbsp


Vinegar ½ tsp


3 Potatoes boiled and peeled

1 G.chilli

1” Ginger

1 tsp Saunf (Fennel seeds)

½ tsp jeera


¼ tsp haldi

1 tsp R. chilli Powder

½ tsp Coriander Powder

½ tsp Garam masala

½ tsp amchoor powder

Coriander leaves

Mint Leaves

Oil 1 tsp + deep frying



Mix Maida salt and 1tbsp hot oil and mix

Mix ½ Cup warm water with the vinegar and mix (I had read a post on harini’s blog and there she had mentioned that by adding vinegar the samosa’s gets a nice flakier crust)

Slowly add little by little water and prepare a stiff dough. Let it rest for half hour at least.


Mash the peeled potatoes and add salt, coriander leaves, mint leaves and amchoor powder.

Make a coarse paste of g.chilli and ginger.

Heat oil in a pan add jeera and saunf and let cook for some secs. Then add the g.chilli and ginger mixture and sauté.

Add haldi, r.chilli, garam masala, coriander powder and give a mix.

Add the potatoes mixture and mix nicely.

To assemble.

Make lemon sized balls of the dough and roll it into a medium thick round. Cut from the center and you will have 2 parts.

Make a cone shape and put around 1-2 tsp of filling and cover it from all sides.

(I was not able to take a complete step by step pic of the method but to help you all out there are many you tube videos on making a samosa, do have a look it will be good guide for beginners)

Deep fry on a medium flame till nicely colored and crisp.

Serve hot with green chutney.


Adding vinegar did give a nice flaky crust to the outer covering so thanx harini for that tip.

 Daughter was enjoying the samosa and wanted a click of hers also to be taken


Aloo Rasedaar

Aloo is a one of the vegetables which can be prepared in numerous ways. U can mix it any veggie and u wont be dissapointed with the combination. Even i cook aloo in numerous ways and sukha aloo subzi is my fav in it. But today i am going to share the recipe for Aloo rasedaar.It is very simple method of cooking it in tomato gravy. A simple recipe which will taste great with roti as well as rice.

Aloo Rasedaar (Potatoes in tomato gravy)


Aloo – 3 Big ones (Peeled and cubed)

Tomato – 3 Big ones

Onion – 1

Ginger Garlic Paste – 1 Tsp

Oil – 2tbsp

Jeera – 1/2 tsp

R.chilli Powder, Kitchen King Masala. Dhaniya Jeera Powder -As per taste ( It will depend upon how spicy you like your food)

Haldi – 1/1 tsp

Salt as per taste

Coriander Leaves

Malai – 2tbsp


Make a paste of chopped tomatoes and chopped onion.

Heat oil in a pan , add jeera and then add ginger garlic paste.

Add haldi , R,chilli and then add in the tomato paste.

Let cook for 2 mins and add kitchen king, coriander jeera powder, salt and malai & cook till the oil separates from the tomato.

Add chopped aloo & add 3/4 cup water, cover with a lid and cook till they are nicely cooked. it may take 8-10 mins for aloo to be cooked.

U can add water if u want a thin gravy but i like the gravy to be nice and thick so 3/4 up was enough for me.

Lastly add the coriander leaves.

Alwayz cook this on a very slow flame, by doing this the aloo will soak all the masalas.

Just before serving add a dash of lime juice and it will taste great.

Do try this out.

(There is no pic today to go along with this post, will try to update the pic afterwards)