Category: Recipies

Aloo Mattar Tikki (Potato –Peas Burger Patties)

Ingredients:

1 kg potatoes (boiled and mashed)

250 gm green peas (shelled and boiled)

100 gm saunth powder (Dried Ginger Powder)

1 Tbsp. fresh coriander (finely chopped)

2 Tbsp. gm gram flour (dry roasted)

1 tsp red chilli powder

1 tsp chaat masala

1 tsp coriander powder

1 tsp cumin seeds

2 inch piece of ginger (scraped minced) 6-8 green chillies (finely chopped)

1 tsp garam masala

oil/ghee (for shallow frying)

Salt to taste

Method:

Heat oil/ghee in a pan, add cumin and stir -fry until these begin to splutter, then add green peas, ginger, green chillies, red chillie, coriander powders and chaat masala and continue to stir-fry. Then add potatoes, garam masala, and fresh coriander. Divide the mixture into 12 equal portions, make balls flatten and shape them into round patties. Heat oil/ghee on a griddle or frying pan and fry the tikki until a brown crust is formed on both sides.

Crumble the tikki in the serving plates; pour chutneys on top and garnish serve.

Panch Ratni dal

Ingredients :

½ cup moong dal (split green lentil)

¼ cup masoor dal (split red Lentil)

¼ cup chana dal( Bengal Gram, soaked 30 minutes)

¼ cup Arhar dal (Pigeon Pea, soaked 30 minutes)

¼ cup Urad dal(Black Lentil soaked 30 minutes)

3 cup water

2 Tbsp. ghee (Clarified butter)

½ Tbsp. mustard

½ Tbsp. cumim

¼ Tbsp. asafoetida/asafoetida

1 onion finely chopped

½ Tbsp. ginger garlic paste

1 green chilli slit

1 tomato finely chopped

¼ Tbsp. turmeric

½ Tbsp. Kashmiri red chilli powder

¼ Tbsp. garam masala

½ Tbsp. salt

2 cup water

1 Tbsp. coriander finely chopped

Method:

In a pressure cooker take all the dals (Lentils). Pressure cook for 4 whistles adding 1 tsp. ghee and 3 cup water. Now in a large Kadahi (Pan) heat 2 tsp ghee and splutter 1 tsp. mustard,1 tsp cumin and pinch asafoetida. Add 1 chopped onion followed by 1 tsp. ginger garlic paste and 1 green chilli. Sauté well, add 1 tomato and sauté well.

Add ¼ tsp turmeric,1/2 tsp chilli powder,1/4 tsp garam masala and 1 tsp salt. Sauté on low flame. Add in cooked dal,2 cup water and mix.Simmer for at least an hour on very slow heat. And coriander leaves and mix well.

Churma

Ingredients:

2 cups Atta/whole-wheat flour

1/8 Tbsp.. salt

1 cup ghee/clarified butter to soak bati ( 2 Tbsp.. for making dough)

1 Cup Water

1 cup Powdered Sugar

10-12 Roasted Almonds (slivers)

Method:

Sift flour and salt into a tray, add melted ghee and start mixing gradually. Add water and knead to obtain the dough. Divide into 20 equal portions, make balls, cover with moist cloth and reserve for 10 minutes. Now flatten the balls to make patties. Dust a baking tray with flour, arrange these on it, cover with moist cloth and rest until ready to bake. Uncover the patties after 30 minutes and put the baking tray in the pre-heated oven, bake for 30-35 minutes on 180 ºC°C. Once patties are done, soak them in the melted ghee for 30 minutes. Coarsely ground the patties with powdered sugar in a blender, add remaining melted ghee and garnish with almond slivers.

Aloo Methi (Potatoes with Fenugreek leaves )

Ingredients:

250 gm potatoes (small-sized, peeled and cut)

3 Tbsp. oil

1 cup fenugreek leaves

1 green chilli (chopped)

1/4 Tbsp. turmeric powder

2 garlic cloves (chopped)

1 Tbsp. fresh dill (chopped)

1 Tbsp. coriander leaves (chopped)

salt to taste

Method:

Soak fenugreek leaves in a bowl of water with a pinch of salt for about 30 minutes. Drain and chop.

Heat oil in a frying pan. Add garlic and chilli, mix. Add fenugreek leaves and fry for about 1 minute. Add the potatoes, turmeric powder and salt and stir-fry for about 2 minutes. Now, add the dill and coriander leaves.

Cover the pan and turn the heat to low. Let it cook for about 15 minutes or till the potatoes are done. If required, sprinkle a bit of water.

Avacado Dip

Ingredients:

4 full ripe Avacado

1 Firm but ripe Tomato (Diced)

2 Tbsp. Fresh Coriander Chopped

½ Tbsp. Green Chilli (Finely Chopped)

¼ Tbsp. Thai Red Chilli (Finely Chopped)

½ Tbsp. Roasted Cumin Powder

1Tbsp. lemon Juice

Salt to taste

Method:

Cut the avocados in half, then remove the pits, scoop avocado flesh in a bowl, mash avocados with a spoon, add lemon juice, salt, chili and cumin. Stir lightly to combine. Serve with nachos or salad.

Beet Root with Yogurt

400 gm medium size Beet root ( Boiled , peeled and cubed)
1 Tbsp. fennel seed
1Tbsp. cumin seed,
1 Tbsp. carom seed
½ nigella seeds.
200 ml yogurt (whisked)
1/2 Tbsp. Red chilli powder
1/2 Tbsp. Turmeric powder,
1 Tbsp. garam Masala
½ Tbsp. Lemon Juice
2 Tbsp. cooking oil,
2 dried Red Chilli (whole)
Salt to taste

Method:

Marinate Beetroot cubes with 100 ml of yogurt, lemon juice, turmeric, red Chilli powder, garam masala and salt. Refrigerate it for an hour.
Now in a frying pan on medium heat add oil, once oil gets hot, add spice mix and whole Red chillies Saute for a minute or two. Crank up the heat add marinated Beat root cubes. Toss/ Stir for few minutes. Add remaining yogurt and on high heat, toss/ stir for two more minutes or till yogurt and other spices start to dry up.

Arbi ke Kofte (Taro Root/ Colocasia root kofta)

400 gm Arbi (Taro Root/ Colocasia root )
4 Slices of Bread (Sides Cleaned)
4 Tbsp. Bread Crumbs
1 Tbsp. Ginger Garlic Paste
1 Tbsp. Fennel Powder
1Tbsp. Cumin Powder (Roasted)
½ Tbsp. Red Chill Powder
½ Tbsp. Mango Powder
1 Tbsp. Raisins Chopped
1 Tbsp. Garam Masala ( I use my 6 spice Mix Magic Masala)
2 Tbsp. Cooking Oil
2 Tbsp. Chopped Coriander
½ Tbsp. Green Chilies
Ginger Juliennes

Method:
Boiled arbi with little water (You can microwave for 5 minutes), Peal and mash arbi, add bread slices , 2 Tbsp. bread crumbs, mango powder ,chili powder ,cumin powder, chopped raisins ,salt and 1 Tbsp. chopped coriander . Keep this mixture aside.

Now in a frying pan and on medium heat ,pour oil , add ginger garlic paste sauté for a minute and then add fennel powder, garam masala and chopped green chillies . Lower the heat and suate your mixture for 2-3 minutes. Turn off the heat and add arbi mixture. Let the mixture cool down, make equal portions of this mixture and make balls out of this , just flatten the balls with little pressure of your palm. Coat generously with bread crumbs . Refrigerate the arbi kofta for 30 minutes.

Pre Heat oven ,bake the arbi mix for 20 minutes on 180 ºC°C or till the time they turn golden brown.

If you do not want to bake it, use grill pan or any other pan and gently grill the koftas for few minutes on both sides .Your Koftas are ready garnish with Ginger Juliennes and chopped coriander. You can also drizzle generous amount of tandoori sauce/gravy on top of it. This dish can be served as starter (without Gravy) and as main dish (with Tandoori Gravy).