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NDTV
02-07-2025
- Health
- NDTV
Enjoy Chaat Minus The Guilt! This High-Protein Rajma Tikki Chaat Deserves Your Attention
If there's one snack that we all have a soft corner for, it's chaat. Soft bhallas topped with yoghurt, tangy chutneys and crispy papdis provide a medley of flavours and textures in our mouth. While it surely satisfies our indulgent cravings, the only downside is that it's high in calories. If you're someone who's trying to eat healthy or lose weight, chaat might not be the best snacking option for you. But honestly, we think that's a little unfair. What if we tell you that you can continue to enjoy chaat without compromising on your health? Yes, it's possible! Recently, chef Guntas Sethi shared an easy recipe for high-protein rajma tikki chaat on her Instagram handle. And trust us, it looks incredibly delicious! Also Read: From Rajma To Pumpkin: 6 Creative Desi-Style Hummus Recipes Without Chickpeas What Makes Rajma Tikki Chaat A Must-Try? Rajma tikki chaat offers a fun and healthy way to relish chaat. To make it, boiled rajma is combined with spices, makhana and cashew nuts, giving it a distinct taste. It is then topped with yoghurt and sweet and spicy chutneys. The fact that you can relish these similar flavours without compromising on your health makes this rajma tikki chaat a must-try. Whether you wish to make it at home or order similar chaat varieties online, they will surely win your heart. Can You Have Rajma Tikki Chaat On A Weight Loss Diet? The answer is yes! Rajma tikki chaat makes for a great addition to a weight loss diet. It is low in calories and high in protein, so you can enjoy it guilt-free. To make it healthier, you can even air-fry or bake the tikkis to eliminate the use of oil. Also, be sure not to go overboard with the chutneys, as they can increase the calorie count. How To Make Rajma Tikki Chaat At Home | Rajma Tikki Chaat Recipe This recipe comes together in just a few minutes, perfect for days when you're looking for something simple yet delicious to eat. Begin by roasting makhana and cashew nuts in a pan. Once done, transfer them to a food processor and grind to form a smooth powder. Now, heat ghee in a pan and add ginger, onions, and green chillies. Saute well. Add boiled rajma, amchoor powder, cumin powder, red chilli powder, garam masala, salt and the prepared makhana-cashew powder. Mash everything together using a masher and combine to form small tikkis. Drizzle oil in a pan and shallow-fry the tikkis until they turn golden brown. Keep them aside. Pour fresh yoghurt into a large platter and drizzle pudina and imli chutney over it. Place the rajma tikkis over it and drizzle with more chutneys. Garnish with beetroot slices and sev. That's it - your rajma tikki chaat is now ready to be savoured! Watch the full recipe video below: View this post on Instagram A post shared by Guntas Sethi (@chefguntas)
NDTV
07-06-2025
- General
- NDTV
5 Pressure Cooker Mistakes That Are Ruining Your Dishes
One kitchen item that can be in almost every Indian home? It's none other than the humble pressure cooker. From Rajma to Pulao, Khichdi to Meat Curries, it is literally our go-to for fast, flavourful, no-fuss cooking. But while it makes our life easier, using it incorrectly might just ruin your utensil and dish altogether. If you have ever ended up with mushy dal, rubbery chicken, or spices that taste a bit raw, you are making some pressure cooker mistakes. Don't worry, it's not about buying a fancy model or learning high-tech settings. It's just about getting the basics right. If you are someone who uses a pressure cooker regularly, then read on to know what you should avoid to make the most of this multi-purpose vessel. Also Read: 5 Most Popular Pressure Cooker Recipes Here Are 5 Pressure Cooker Mistakes That Are Ruining Your Dishes 1. Overcrowding The Cooker We all have done it: added 'just a bit more' to save time or make extra. But stuffing the cooker affects how steam builds up and circulates. This results in unevenly cooked food, especially in dishes like pulao or sabzis, where texture matters. A tightly packed cooker will only result in some ingredients staying undercooked while others turn mushy. When you are cooking something foamy like dal or pasta, always keep the cooker at half capacity. Trust us, it is better to cook in two batches than ruin the whole meal. 2. Adding Dairy Too Soon Do you love creamy kormas or paneer sabzis? Then be careful! Adding milk, cream, or curd before pressure cooking can lead to curdling. High pressure and heat disturb the proteins in dairy, making your gravy grainy instead of smooth. To avoid this, add dairy after pressure cooking is complete when the cooker has cooled and you're simmering the dish open. This preserves the richness and gives you that luscious texture you want. 3. Cooking On Too High A Flame Photo: Unsplash We often think that more heat would result in faster cooking. But that's not the case with a pressure cooker. High flames can burn the food at the bottom and make the cooker reach pressure too quickly, without evenly heating everything inside. Instead, what you can do is bring the cooker to pressure on high, and then immediately reduce to medium or low heat to let the dish cook gently. This makes a huge difference in how the flavours develop and how soft the ingredients turn out. 4. Not Using Enough Liquid A pressure cooker works by building steam. So, if there's not enough liquid, it simply won't work right. Worse that can happen is that you can burn the base and damage the cooker. Remember, each recipe has its own liquid requirement, but a good rule is to add over 1 cup of water for pulses or grains. And 1.5 cups for dals and curries. Too much water isn't good either, especially for dishes like pulao, so measure carefully. 5. Releasing Pressure Incorrectly Photo: Unsplash See, how you release the pressure inside the cooker affects its texture and taste. Quick release but lifting the cooker whistle or running the cooker under water might work well for veggies, but not when it comes to meats, dals, or rice. On the other hand, if you let the dish sit in the cooker for too long, it might overcook soft items like pasta or eggs. Most Indian dishes taste better when the steam is released naturally. This makes them flavourful and delicious. Also Read: 6 Things To Consider Before Buying A Pressure Cooker For The First Time So, avoid these common mistakes to increase the shelf life of your pressure cooker, and to enjoy your favourite dishes hassle-free! Advertisement For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Pressure Cooker Pressure Cooker Mistakes Kitchen Tips Show full article Comments
United News of India
29-05-2025
- Entertainment
- United News of India
Awestruck by beauty of Patnitop: Bollywood actress Huma Qureshi in Jammu region
Jammu, May 29 (UNI) Bollywood actress Huma Qureshi on Thursday said that she was awestruck by the beauty of Patnitop tourist destination in Jammu region. Huma, on the second day of her visit to the Jammu region, explored the scenic landscapes of Patnitop and Nathatop, where she experienced a firsthand taste of adventure through activities such as camping and nature walks. At Skyview by Empyrean, Patnitop, she took a ride on the highest gondola in Asia above the tree line, a marvel of engineering constructed without cutting a single tree. The initiative stands as a significant step towards eco-tourism and sustainable tourism practices in Jammu and Kashmir. Officials urged her to encourage more celebrities to visit and promote the scenic and cultural richness of Jammu. Speaking on the occasion, Huma Qureshi said that she was absolutely awestruck by the beauty of Patnitop. She added that the warmth and hospitality of the people here are truly unmatched. Referring to the larger Jammu region, she mentioned that destinations like Katra, Bhaderwah, Bani, Billawar, Basohli, Marwah-Warwan, Rajouri, Poonch and several others are blessed with abundant natural beauty and rich cultural heritage. She further stated that Jammu and Kashmir is safe, serene, and one of the most breathtaking destinations in India. She wholeheartedly invited all tourists from across the country and the world to come, explore and experience this unmatchable beauty of Jammu and Kashmir. During her visit to Skyview by Empyrean, Huma Qureshi interacted with officials and stakeholders including Deputy Commissioner Udhampur, Saloni Rai, Director Tourism Jammu, Vikas Gupta, CEO Patnitop Development Authority, Devander Singh Bhau, Joint Director Tourism Jammu, Aijaz Qaiser and members of the Patnitop Hotels Association, where discussions were held on strengthening tourism prospects in the region. Later in the day, she visited some of the well-known restaurants in Jammu city, where she enjoyed the authentic local flavors including GI-tagged Kalari Kulcha, Anardana Chutney, Gucchi Pulao, Rajma and other traditional delicacies. Director Tourism Jammu informed that the visit was planned as part of a strategic initiative to promote the diverse tourist destinations of the Jammu region. He added that more celebrity visits are scheduled in the coming days, with the aim of showcasing the region's potential and inviting tourists from across India and around the world to experience the unmatched beauty and cultural vibrancy of the region. The members of the Patnitop Hotels and Restaurant association wholeheartedly thanked the Government of J&K, Commissioner/Secretary Tourism, Yasha Mudgal and Director Tourism Jammu for conceptualising and supporting this initiative. They also extended their full support for similar promotional events in the future to strengthen Jammu's position on the national and international tourism map. Huma Qureshi's visit marks the beginning of a focused campaign by the Directorate of Tourism, Jammu, aimed at rebuilding traveller confidence and showcasing Jammu as a prime destination for adventure, culture, cuisine and natural beauty. This initiative is expected to significantly boost the tourism profile of the region. UNI VBH RN
Time of India
20-05-2025
- Business
- Time of India
Rs 700cr trade affected as Prayagraj traders boycott Turkish products
Prayagraj: Amid rising national sentiment against Turkiye for its open support of Pakistan during the recent tension between India and Pakistan, traders across Prayagraj have decided to boycott Turkish goods. What began with a symbolic move by fruit sellers has now grown into a district-wide movement involving businesses dealing in vegetables, marble, jewellery, dry fruits, and more. Trade organisations in Prayagraj formally announced the suspension of all import-export activities with Turkiye. This includes products such as Turkish apples, vegetables, jewellery, marble and dry fruits, which together previously accounted for over Rs 700 crore in annual trade. Bullion traders like Krishna Kumar, Somnath Swarnkar, and Priya Singh said, "We will no longer sell Turkish jewellery or place fresh orders. We are committed to promoting Indian alternatives for our customers." District president of Bhartiya Udyog Vyapar Mandal Mahanagar, Dinesh Singh, criticised Turkiye's stance, saying, "India supported Turkiye during every crisis. Despite that, its support of Pakistan is unacceptable. We decided to end all business ties." Satish Chandra Kesarwani, president of Prayagraj Grain Oilseeds Trade Board, stated that despite a strong market demand for Turkish dry fruits like anjeer and apricot in the district, local traders have collectively decided not to deal in them. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Flexible Phone Plans for Small Biz Undo Similarly, items such as Turkish Rajma will not be sold in Prayagraj. Pramod Yadav, general secretary of the fruit-vegetable trade organisation, Mundera Mandi, confirmed that future orders for vegetables like peas, spinach, lettuce, and asparagus, which are regularly imported from Turkiye, have been cancelled. Marble trader Manish Gupta also said regular Turkish marble consignments have now been refused, in line with the boycott. Mahendra Goyal, state president of the Confederation of All India Traders (CAT), emphasised the collective stance: "Turkiye supported Pakistan, so we decided to halt all trade, including imports of Turkish fruits, marble, jewellery, and even products like mineral oil, cement, and chocolates. " In a symbolic protest, members of Bhartiya Udyog Vyapar Mandal Mahanagar gathered in Civil Lines to oppose trade relations with both Turkiye and Azerbaijan. Mahanagar president Yogesh Goyal stated, "We demand a ban on all Turkish and Azerbaijani companies operating in India. This is about national pride and solidarity." Senior leaders like Naveen Agarwal, along with a host of other members, including Abhishek Kesarwani, Rajiv Agarwal, and Piyush Pandey, voiced their support, urging the public to boycott all goods from Turkey and Azerbaijan. The city's traders made it clear: national interest comes first.
