Hariyali Tikki

Last weekend, we enjoyed the company of a very special friend with her family! She kept ordering all the time not to make anything that takes high efforts... And I obeyed her orders! Prepared "Brijwasi Chat Platter", which traditionally includes Aloo Tikki or Samosa with a spicy and tangy chickpeas curry to be served with  2 different chutneys! 

To add a new entity on this platter, I thought of using all the green leafy stuff in my freeze and came up with a mouth-watering  "Hariyali Tikki"! And believe me, it turned out to be so flavorful... 

Makes: 8 Kebabs

INGREDIENTS:

2 boiled potatoes

2 cup Spinach leaves

1/2 cup Green peas (boiled)

1/4 cup Coriander leaves

6-7 Mint leaves

1/2 cup Fenugreek leaves

2 tsp Cornflour

2 tsp Bread crumbs

1//4 tsp Green chilly paste

1/2 tsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Garam Masala

1/2 tsp Amchur powder

Salt to taste

METHOD:

- Take hot water in a bowl and keep spinach leaves in it for 2-3 mins.

- Drain and keep them in a bowl full of ice water for a few mins to retain its original green color.

- In a mixture jar, add spinach, coriander, mint, fenugreek leaves and grind to make coarse paste.

- Take boiled potatoes in a big bowl and mash them well. Mix green peas but do not crush it completely.

- Add greens paste, cornflour, bread crumbs and all the spices. 

- Mix all well and make 8 round tikkis out of it. 

- Heat some oil on a flat pan. Shallow fry all the tikkis till crispy golden brown on both the sides.

- Serve hot with Green Chutney or chilled yogurt! 

Co-incidentally, right on the next day, got a picture message from one of our very close family-friends. It was a twisted version of "Hariyali Tikkis" only, but I must say, worth-trying "A minor change in mixture with a stuffing of paneer in center" :)

SJ's NOTE:

- While serving, add few drops of lemon juice and sprinkle chat masala over all the kebabs.

- Works perfect if fresh fenugreek leaves are used. If not, use 1/2 kasoori methi instead. 

- Great to be served with 'Chhole Chaat' :)

Hakka Noodles

A popular Indo-Chinese dish!!! "Hakka Noodles" is a dish that definitely has retained its place in menu of almost any restaurant in India :) Colorful veggies stir-fried with noodles and that too garlicky in flavor... Sounds yummy!!!

INGREDIENTS:

1 pack Noodles
2 tbsp Cooking Oil
1 tsp Ginger-Garlic paste
3 Spring Onion (whites)
1/2 Carrot
1/4 Capsicum (medium)
1 cup Cabbage (shredded)
1 tbsp Soya Sauce
2 tsp Sweet Chilly Sauce
1/4 tsp Black pepper powder
1/4 tsp Chinese 5-spice
1/4 cup Spring onion (greens)
Salt to taste
1/2 tsp cornflour + 3 tsp water

METHOD:

- Boil water after adding 1/2 tsp of salt into it. Add noodles at boiling point.
- Drain and rinse with cold water when it's 80-85% done. Apply a few drops of oil to avoid sticking.
- Cut carrot, spring onion whites and capsicum in juliens.
- Heat oil in wok, add ginger-garlic paste and saute it for a while.
- Add all the veggies (except spring onion greens) at once and stir-fry for 1-2 mins.
- Keep tossing them and make sure it retains crunchiness.
- Add noodles, soya sauce, sweet chilly sauce, pepper powder, 5-spice and salt.
- Make a slurry by adding cornflour in water and add it to wok.
- Toss everything well and turn off the heat.
- Sprinkle spring onion greens over it and serve hot.

SJ's NOTE:

- I avoid using 'aji no moto (MSG)' which definitely enhance the flavors of any chinese dish. You can add a pinch of it!
- Be cautious while adding salt as most varities of soya sauce are salty...
- Optionally, you can add mung sprouts while stir-frying veggies!!!
- Get a pack of wheat based noodles to make it healthier :)

Garlic Chutney

I love anything that is "Garlicky" in flavor, and so I love the queen of all Indian chutneys - "The Garlic Chutney"!!! One can't miss it while having traditional Indian food...

INGREDIENTS:

12-15 Garlic Cloves
1/4 tsp Salt
1/2 tsp Red Chilly Powder
1 tsp Cooking Oil
1 tsp Lemon Juice

METHOD:

- Peel the skin of garlic cloves and put it in mixture jar.
- Add rest of all the ingredients into it.
- Grind well to make a coarse paste consistency.
- Store it in air-tight container to keep garlic aroma intact.

SJ's NOTE:

- I use lemon juice just to give a tangy flavor... Entirely your choice to keep it in or eliminate!
- If you don't like too much of strong garlic flavor, roast garlic cloves in oven or flat pan for 5-7 mins.

Masala Thepla

Breakfast? Tiffin-box?? Long-distance journey??? All problems... One solution!!! 

Roll it with Chhunda... Have it with 'Chai ki Chuski'... Or grab one with 'Chilled Yogurt'.. It gives a quick bite at anytime with the feel of eating something substantial! To me, it reminds of all long train journeys... :) 

 "Masala Thepla", one of the very famous traditional Gujju food... 

Makes: 10

INGREDIENTS:

2 cups Wheat Flour
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
1/4 tsp Ajwain
A pinch of Hing
1 tbsp Oil + For cooking

METHOD:

- Mix all the ingredients (optionally can pick one from variations) and knead a soft dough using water.
- Let it rest for 10-15 mins and divide the dough in 10 equal balls.
- Roll each of them medium-thick and 7-8" diameter in size.
- Place it on hot tava and cook it for around half min each side.
- Drizzle very little oil and roast to make golden brown on both the sides.
- Serve with a cuppa tea!!!

VARIATIONS:

- Minced Garlic
- Grated Bottle Gourd
- Fresh / Dry Fenugreek Leaves
- Spinach Leaves


SJ's NOTE:

- Can be stored easily for 4-5 days!
- Use aluminium foil to store it in air-tight container to prevent them drying out.