Lets make a healthy cutlet recipe, pumpkin cutlets. Cutlets are a popular Indian snack recipe usually consumed as evening snack. Pumpkin cutlet recipe is healthy, crispy and crunchy. These cutlets are not deep fried so one can consume it guilt free. 

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Pumpkin - 300 gms
Rice Flour/ Gram Flour- 1/2 cup
Chopped Onions, Capsicum, coriander - 1/2 cup
Salt, Red Chilly- As per taste
Carom seeds (ajwain)- 1/2 tsp
Garam Masala, Chaat masala- 1/2 tsp each
Crushed cornflakes for coating
Oil - 2 tsps

1. Grate pumpkin and squeeze out excess water. Do not discard pumpkin water, use it to knead dough as it is very nutritious. In the squeezed pumpkin, add in all the above ingredients and prepare mixture for cutlets in any desired shape.
2. Coat each cutlet with crushed corn flakes for crispiness.
3. Cook cutlets in minimal oil in a non-stick pan till golden brown and crispy.
4. Serve hot with tomato ketchup.

Sharing a simple, healthy snack recipe using leftover chapati. Chapati ladoo or roti ladoo is an easy and delicious sweet snack with leftover chapati or roti. These ladoos are an excellent snack recipe for kids, you can also serve as a dessert.

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Roti/ Chapati - 5-6
Desi Ghee - 2-3 tbsp
Jaggery Powder - 1/2 cup
Pistachio/ Almonds for garnishing

1. Take leftover rotis or roll out fresh rotis. Cool it down
2. Break rotis into small pcs and grind in mixer grinder.
3. In the grounded roti, add jaggery powder along with desi ghee. Mix well till the mixture is able to hold the shape.
4. Prepare ladoo in desired size and garnish with sliced pistachios or almonds.
5. Store in airtight container.

Check out more healthy jaggery recipes:
Ragi Jaggery cake
Poha Ladoo
Atta Biscuit with jaggery
Atta Cake with jaggery

Check out how to make non fried, healthy snack recipe - Crispy Eggplant fries. Crispy eggplant fingers recipe, fried eggplant recipe, brinjal fry, snacks recipe, Crispy eggplant fingers...

A perfect evening or cocktail snack

Eggplant fingers in Airfryer, another healthy airfryer recipe 

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:
Eggplant - 1 pcs
Rice Flour - 2 cups
Salt, Carom Seeds - As per taste
Black Pepper, Ginger powder, Onion Powder - 1/2 tsp each
Oregano, Red chilly Flakes - 1/2 tsp each
Cooking soda - a pinch
Bread Crumbs - 1/2 cup
Oil for brushing

1. Cut eggplant into fries.
2. Coat each eggplant fries first with dry rice flour and salt mixture, then rice flour batter (a mixture of rice flour, all spices and water) and finally with bread crumbs.
3. Brush little oil on all fries and airfryer at 180 degrees for 5-7 min until golden and crisp.
4. Serve immediately with any dip of choice.  
Here is perfect Eggless Ragi Cake In Pressure Cooker, Without Oven recipe for vegetarians. It is very easy and healthy cake recipe. Ragi brownie or ragi chocolate cake is a soft, spongy, yummy and moist cake. Cake without refined flour, without sugar, a simple jaggery cake recipe.

Ragi Cake in Cooker 

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Ragi Flour - 3/4 cup or 100 gms
Whole Wheat Flour - 3/4 cup or 100 gms
Cocoa Powder - 2 tbsps
Baking Powder - 1.5 tsps
Baking Soda - 1/2 tsp
Salt - a pinch or 1/8 tsp
Jaggery Powder - 1/2 cup or 200 gms
Curd - 1/3 cup or  80 ml
Milk - 3/4 cup or 180 ml
Vanilla Essence - 1 tsp
Oil/ Melted Desi ghee / Melted Butter - 1/2 cup

For Chocolate Ganache : (optional)
Dark Chocolate - 50gms + Cream 100 gms

1. Preheat cooker with 1 cup salt for 15-20 min on medium to high flame.
2. Sieve dry ingredients in bowl - ragi flour, whole wheat flour, cocoa powder, baking powder, soda, salt.
3. In another bowl, take oil, add in jaggery powder or melted jaggery along with curd, milk, vanilla essence. Whisk everything well.
4. Combine dry ingredients with wet ingredients in batches to prepare a smooth batter.
5. Grease a baking dish, line with parchment paper. Pour the batter and tap it for few times to level it up.
6. Baking options:
     - preheated cooker for 30 min
     - Oven at 170 degrees for 30-35 min
     - Airfryer at 160 degrees for  25 min
7. Cool down the cake completely.
8. To prepare chocolate ganache - melt chocolate with cream and whisk the mixture for few min till smooth consistency.
9. Spread on cake and garnish with chopped nuts. Set in refrigerator for 1-2 hours till set.

See how to make non-deep fried guilt free gulab jamun recipe with khoya and atta. This is an instant Gulab jamun recipe, easy gulab jamun recipe, best to prepare for diwali or festivals. Used my airfryer to make these guilt free gulab jamun.

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Khoya / Mawa - 125 gms (1/2 cup)
Cottage Cheese (Paneer) - 40 gms
Whole wheat Flour (Atta) - 20 gms
Semolina (Suji) - 10 gms/ 1 tbsp Baking Powder - 1/4 tsp
Chopped nuts (pistachio, almonds) for stuffing (optional)
Milk - 2-4 tbsp (as needed) Yellow Food colour - a pinch (optional) 

For sugar syrup:
Sugar 1 cup + Water 1.5 cups + Saffon + Cardamom powder

1. Mash mawa for 3-5 min till soft. Add in milk to soften the mawa, if little dry,
2. Add in whole wheat flour, semolina, baking powder, paneer and combine all ingredients well. Mash for good 5-7 min till the mixture is smooth and soft.
3. For stuffing - in a bowl, take yellow food colour with few drops of milk, add in small portion of prepared mawa mixture, few chopped nuts, sugar and mix well.
4. Divide mawa mixture and stuffing in equal portions. Take 1 portion of mawa mixture and stuff it, roll it to form a smooth ball without any cracks.
5. Brush all prepared balls with little desi ghee and place in preheated airfryer. Air fry at 140 degrees for 5 min first, shake the balls and then air fry at 180 degrees for 5-7 min till brown and cooked properly. In between flip over the gulab jamun to get even colour on all sides.
6. For chashni - In a pan add all ingredients and cook till the sugar syrup becomes sticky. It should not reach one string consistency. Once the syrup boils for 1-2 min and is sticky, switch off the flame.
7. Once balls are ready, immediately, transfer it into sugar syrup. Ensure that the sugar syrup is not too hot nor too cold, it should be warm enough. Soak the gulab jamun for 1-2 hours and serve.

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