Singhade/Water Chestnut Galouti Kebabas

Singhda fruit is commonly  seen in north eastern part of India. The fruit is in green color and grown in temporary flowing water and it tastes slightly sweet.

It has many beneficial properties like its high in fiber, rich in vitamin b, zinc, potassium, iron and  calcium, it acts like a coolant for our body.

We can make sabji, halwa,chat, salad, tikki and many more dishes by using fresh singhda 

Usually we make poori, paratha or cheela using singhada flour.

here i made sighada galouti by using fresh singhada.

Preparation Time:-- 20 minutes

Cooking Time :-- 25 minutes

Servings :-- 4 

Recipe Type:-- Starter/ Snack

Ingredients :--

1. 1 kg water chestnut/ singhada
2. 2  tbsp roasted chana powder
3. Salt as per taste
4. Chopped green chili 1 tbsp
5. Chopped ginger 1 tbsp
6. Chopped onion 2 tbsp
7. Chopped coriander 2 tbsp
8. Red chili powder 1 tsp
9. Coriander powder 1/2 tsp
10. Cinnamon 1 piece 
11. Cloves 4
12. Black pepper corn 4
13. Black cardamom 1
14. Green cardamom 2 
15. Ghee 1 tbsp
16. Oil for shallow frying 

Recipe Procedure:--

• First we need to wash the singhada properly, then peel and boil it. Allow to cool and peel it.
• Now drain out the excess water and grinned in a mortar passel or use Sil Batta .
• Dry roast the whole spices and grinned into fine powder. keep aside.
• Heat ghee in a pan add cumin seeds let them crackle add ginger, green chili and onion fry until light golden, add singhada, spices powder, red chili powder, coriander powder and salt, Mix it well and fry the mixture for 5 to 8 minutes. Switch off the gas.
• Once the mixture gets cool make kebabs and shallow fry them on to a tava or a non stick pan using oil or ghee till golden,
• Serve hot with green chutney and grated radish and sliced onion along with lemon veges.

Notes:--

1. Do not use mixer grinder other wise the singhada gets runny.
2. Add spices as per your taste or choice.
3. you can add roasted gram flour besides chana powder.

Bhutte Ki Kees

Bhutte Ki Kees is a very famous street food from Indore. Traditionally, it is made from fresh and soft corn cobs. “Kees” means grated, so it is basically a grated corn snack. Corn is a cereal grain that was first grown by people in ancient Central America, and today it is the third most important cereal crop in the world.

One corncob contains around 125–150 calories. It is a power pack of fibre and helps keep our digestive system healthy. Corn can be simply roasted and eaten, used in salads and curries, or even made into pakoras. Maize flour is also used in various dishes, and you can prepare halwa or kheer with it as well.

I tried making Bhutte Ki Kees 2–3 times, and finally it turned out perfect in taste and texture. Here, I am sharing a healthy and delicious Bhutte Ki Kees recipe. Traditionally, Indori jeeravan masala is added, which enhances the taste. If you don’t have the famous Indori jeeravan masala, you can add chaat masala as per your taste.

I garnished it with pomegranate seeds, which is optional. This dish is easy to make at home and requires very few ingredients. It is a quick and delicious snack recipe, perfect for any occasion like a kitty party, etc. If you don’t have fresh corn, you can use corn kernels—just grind them into a paste and use the same.

Bhutte Ki Kees is a no onion, no garlic stir-fry dish. For serving, you need chopped coriander leaves, grated coconut, lemon juice, and a little chaat masala. Always choose soft, milky corn cobs. I tasted this dish for the first time when I visited Indore, and the taste was simply awesome.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Recipe Type: Snacks

Cuisine: Indian

Author: Hem Lata Srivastava

Ingredients:-

• Corncobs – 4
• Milk – 1 cup
• Salt – as per taste
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Green chilli (chopped) – 1 tbsp
• Ginger (chopped) – 1 tbsp
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp or to taste
• Sugar – ½ tsp
• Hing (asafoetida) – ¼ tsp
• Ghee – 1 tbsp
• For Serving
• Lemon juice
• Grated coconut
• Chopped coriander leaves
• Pomegranate seeds (optional)
• Chaat masala

Recipe Procedure:-

• Remove the husk and grate the corncob, avoiding the hard center portion. Keep aside.
• Heat ghee in a pan. Add cumin seeds and mustard seeds. When they crackle, add hing, green chilli, and ginger. Sauté well.
• Add turmeric powder and red chilli powder. Keep the flame low to prevent the spices from burning.
• Stir well, then add the grated corn and sugar.
• Mix everything nicely, add milk, and stir again.
• Cover the pan with a lid and cook on low heat until the mixture becomes slightly thick.
• Switch off the flame and transfer to a serving bowl.
• Garnish with grated coconut, chopped coriander leaves, and drizzle some lemon juice on top.

Notes:-

• If fresh corncobs are not available, you can use sweet corn.
• Sugar is optional.
• Garnishing with pomegranate seeds is optional.