Broccoli Fritters

Ummmm... Broccoli is definitely my favorite one to pick from market! I love its fresh green color, beautiful looking florets n quite a distinct taste... Initially I used to have a confused look at it, but later on I started gobbling up a full bowl of roasted broccoli with a dash of salt n paprika. 

This time I wanted to create something more exciting than oven-roasting a head of broccoli! Thought of trying out healthy fritters out of it (I love calling them pakoda only :P). In this dietary fibre source, I added egg too as a protein element n my favorite parmesan for cheesy touch :)

Yes, I could have baked them but making a fritters without oil doesn't sound like a good idea ;) Here is an easy to follow recipe of cheesy, crunchy n flavorful 'Broccoli Fritters'!!! 

INGREDIENTS:

1 cup Chopped Broccoli

1 Egg

1 tbsp Plain Flour

1 tbsp Parmesan Cheese

1/2 tsp Smoked Paprika

1 tsp Dried Herbs (I used oregano + thyme)

Salt, to taste

2 tbsp Oil, to shallow-fry

STEPS TO FOLLOW:

- Mix all the ingredients in a bowl. Add more plain flour (1 tsp at a time) if required to hold mixture in shape.

- Divide the mixture in 4-5 equal portions.

- Heat oil in a shallow pan and arrange 2-3 flatten tikkis at once.

- Shallow fry them on low heat till golden brown on both the sides.

- Serve hot!!!

SJ's NOTE:

- I used a round cookie cutter to get a proper shape on pan. You can use your choice of shape for the same.

Linking this recipe to Guru's Cooking:

Potato Hash Browns

I always love adding elements on my weekend breakfast dish! Anything that accompanies my poached or half-fried eggs n toast perfectly... Have already tried sauteed mushrooms, grilled brocolli or paneer, pan-seared french beans, blanched spinach etc. etc. This time I didn't want to have a ready-made just-reheat-hash browns!!! So thought of adding my flavors and making them in-house... 

Potato Hash-brown is something that any kid would love to have in tiffin-box! My lab rat (hubby) loves grabbing one anytime (breakfast or lunch or dinner, doesn't matter) so this one was specially for him... :) A quick, simple n  yummy hash-browns!!!

 

Makes: 4

INGREDIENTS:

2 Potatoes

1 tbsp Cornflour

2 tsp Grated Onions

1/4 tsp Black Pepper Powder

2 tsp Chopped Coriander

Salt, to taste

Oil, to shallow-fry

STEPS TO FOLLOW:

- Wash the potatoes and peel their skin properly.

- Parboil these potatoes till they are approx 40% cooked. Drain and dry them with kitchen towel.

- Use big hole grater and grate both the potatoes nicely. Don't mash them at all!

- Add rest of all ingredients into it and mix them well.

- Divide the mixture into 4 portions and give your favorite flatten shape to it.

- Heat some oil in a flat pan and arrange the hash-browns onto it. 

- Shallow-fry them till they show brown crust on both the sides. 

- Serve hot on your breakfast platter :) 

SJ's NOTE:

- I used a round cookie cutter for perfect shape! You can pick your favorite shape...

- Onions are totally optional to add. I added just to give a little crunchy biting to hash-browns!

- You can freeze these hash-browns before cooking only! Arrange them on a freezer tray (no overlapping) for an hour and then freeze them all together in a suitable container.

Linking it to Guru's Cooking - Kids Special Event!!!

Chickpeas-Potato Patties

Protein packed, low fat and delicious patties to add a different element on your burger bun or pita bread! I have previously posted the recipe for Falafel and here is a sibling of that... 

Tiny chunks of chickpeas gives a lovely taste n texture to these patties and that worked for me! You can add finely chopped veggies (carrots, beans etc.) if you wish to make healthier one. I kept them simple n loved serving them as an appetizer or evening snack. 

Makes: 6-8

INGREDIENTS:

1 cup Boiled Chickpeas (Qabuli Chana)

1 Boiled Potato (medium)

1/4 cup Onion cut into thin strips

3/4 cup Breadcrumbs

1 tsp Roasted Cumin Powder

1/2 tsp Red Chilly Powder

1/2 tsp Mint Powder

2 tsp Lemon Juice

Salt, to taste

Oil, to shallow-fry

STEPS TO FOLLOW:

- Grind boiled chickpeas coarsely and transfer it to a big bowl.

- Mash boiled potato and add it along with onions into it. 

- Add 1/2 cup breadcrumbs with all spices and mix everything well.

- Divide the mixture in 6-8 portions.

- Give a desired shape to all patties and coat them with remaining breadcrumbs for extra crispness.

- Heat oil on a shallow-fry pan and put 3-4 patties at time.

- Let it be golden-brown and crunchy on both the sides. Take them out on an absorbent paper to drain excess oil and remain crunchy.

- Serve hot with Coriander-Mint Chutney!

SJ's NOTE:

- You can add fresh chopped mint leaves instead of using mint powder!

- Add more breadcrumbs if it's hard to shape the patties. 

- Arrange a lettuce on burger bun, put this patty and top up with your salad slices n cheese! Burger is ready to serve... 

Sending it to Sowmya's Healthy Diet- Lunchbox -Priya's Versatile Recipes and Guru's Cooking - Kids Special Event!!!

:

Tandoori Gobhi n Aloo

Mostly roasting/grilling is not the cooking technique that comes first in your mind when you have cauliflower on hand!!! But try making this dish, and I'm sure you'll prefer it almost every time :)

No oily, no sticky, smoky, bright in color... Cauliflower florets and potato cubes can't be better than this!!! 

Makes:  2 servings

INGREDIENTS:

10 Cauliflower Florets

10 Potato Cubes (big-sized)

1 tbsp Ginger-Garlic Paste

1 cup Hung Curd (or greek yogurt)

1 tbsp Besan (Gram Flour)

1 tsp Garam Masala

1 tsp Kashmiri Red Chilly Powder

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

2 tsp Kasoori Methi

2 tsp Beetroot Juice (or 1-2 drops Red Food Color)

1 tbsp Oil

Salt, to taste

STEPS TO FOLLOW: 

- Parboil cauliflower florets and potato cubes together for 5 mins. Drain and rinse them.

- Mix rest of all ingredients together in a big bowl and prepare a marinade.

- Add parboiled florets n cubes in a bowl and coat them with marinade well.

- Cover it with a lid or plastic wrap and keep in refrigerator for at least 2-3 hours.

- Grill (or bake) them on medium for around 12-15 mins.

- Drizzle lemon juice and sprinkle chat masala before serving!!! 

SJ's NOTE:

- Beetroot juice or red food color is just used for coloring. Pick one of your choice or simply eliminate it.

- Possibly make marinade a day before, add these parboiled veggies into it and refrigerate overnight!!! 

- You can use skewers for grilling these aloo n gobhi.

Baked Potato Wedges

I'm a potato-lover!!! And most of the people do... :P I'm sure in case of kids, you'll never find one who doesn't like potato, specifically french fries or potato wedges :) But we avoid having them much due to deep-frying process, which is quite unhealthy to have often!!! 

Here is a solution for that - "Baked Potato Wedges", a spicy and tangy potatoes cut into wedges always satisfy my cravings for fried version of it! You can make them using your favorite herbs n spices too... 

Makes: 16 wedges

INGREDIENTS:

2 Potatoes

1 Garlic Clove

1 tsp Oregano

1/4 tsp Red Chilly Flakes

Salt, to taste

1 tbsp Olive Oil

1 tsp Lemon Juice, to serve

METHOD:

- Wash and peel the potatoes and cut them into half vertically.

- Cut them again into half (2 times) and make equal 8 wedges.

- Parboil these potato wedges in boiling water for around 5 mins.

- Drain excess water and transfer them to a mixing bowl

- Add erst of all the ingredients and mix well.

- Line a baking tray with wax paper and arrange these wedges over it.

- Bake it for 20-25 mins on 200 degrees. 

- Drizzle lemon juice just before serving them!!!

Soy-glazed Renkon Chips

Call it chips of 'Lotus Root' or 'Kamal Kakdi' or 'Bhein'... I call it an unusual alternate for potato chips :P 'Renkon' is a Japanese word for lotus root, which is widely used in any Asian dishes. 

It's all about a root-veggie that looks beautiful when you cut into slices!!! It has got so many holes (as you can see in the pics here) giving a nice airy texture on serving plate :) 

"Soy-glazed Renkon Chips" - A crispy, yummy and easy-to-make side dish! 

INGREDIENTS:

1 no. Lotus Root (medium in size)

1 tbsp Chopped Onions

1/2 tsp Ginger-Garlic Paste

2 tsp Soy Sauce

1 tsp Red Chilly Sauce

2 tsp Cornflour (white)

Oil, for deep-frying + 1 tsp to stir-fry

Salt, to taste

Spring onion (greens), to garnish

STEPS TO FOLLOW:

- Wash the lotus root, peel it and cut it into medium-thick slices.

- Keep the slices in boiling water for 2 mins to cook it partially. Then after drain and rinse with fresh water. Pat-dry them with a kitchen towel and let it rest for a few mins. 

- Add all the slices in a bowl of cornflour and coat them well.

- Heat oil in a deep-frying pan and slide 10-12 slices at time carefully. Fry them on high flame till they are crisp like chips and golden-brown in color. Take them out on absorbent paper.

- Heat 2 tsp oil in a pan. Add ginger-garlic paste and chopped onions and stir-fry them on high heat.

- Add fried chips, soy sauce and red chilly sauce. Add salt only if required and give it a quick toss.

- Squeeze a little lemon juice and sprinkle spring onion greens before serving!!! :)

SJ's NOTE:

- Roasted peanuts can be added to try a variation.

- Simply deep-fried chips can be served with a pinch of chat masala over it!!!

Linking this recipe to Nivedhanam's Onion Special Event - Priya's VFAM.

Sending this recipe to Motions and Emotions - Sara's Corner and Kid's Delight Sweet Treats - Vali's Announcement Page along with Indian Delights - Monsoon Temptations :

A special linking with Fast!Fresh!Simple! Event at Cooking with Sapana! Also sharing on Javelin Warrior's Cooking With Love...

Dry Manchurian

I'm a big time food-lover, specially when it comes to Indo-Chinese dishes, it goes irresistible for me! And so I prefer making them often in-house rather than eating-it-out in some restaurant... :) 

Making "Dry Manchurian" brings smile on my face everytime! Remembering the day when I made it for my husband before we got married, and that was the 1st dish I cooked for him!!! He simply loved it due to so-perfect taste and texture... See, I'm blushing even while writing it :) 

Makes: 2 servings

INGREDIENTS:

For Manchurian Balls--

1 cup Shredded cabbage

1 cup Finely chopped carrots

1/4 cup Finely chopped capsicum

2 tbsp Plain Flour

2 tbsp Cornstarch

1 tbsp Chopped Spring Onions (greens)

Salt, to taste

1/2 tsp Black pepper powder

For Slurry--

1 tbsp Cornstarch

3 tbsp Water

2 tsp Soya sauce

2 tsp Red chilly sauce

Salt, to taste

A pinch of Aji no moto (MSG)

For Gravy--

2 tsp Cooking Oil

2 tsp Ginger-Garlic paste

1 tsp Chopped green chillies

1 tbsp Capsicum (cut into small cubes)

1 tbsp Chopped Spring Onions (whites)

Spring onion greens, to garnish

STEPS TO FOLLOW:

- Take all veggies of Manchurian balls in a bowl, sprinkle salt over it and keep aside for around 10 mins.

- Squeeze the mixture and remove excess water. Add plain flour, cornstarch, spring onion greens and black pepper powder. Mix everything well.

- Divide the mixture in 12 small balls and fry on high flame till its dark brown in color.

- Mix all ingredients of slurry and stir it well to make sure its lump-free.

- Heat oil in pan and add ginger-garlic paste, chopped green chillies and capsicum. Saute it for a while and add whites of spring onions. Stir-fry it for half min on high flame.

- Add prepared slurry into it and stir fast. Immediately add the Manchurian balls. Mix well and make each ball is well-coated with the gravy.

- Garnish with spring onion greens and serve hot.

Another funny incident related to this dish makes me laugh aloud!!!

Recalling the day when I cooked it for my brother-in-law (IAG), using leftover rice (unoptionally), naming it 'Rice Manchurian' ;) My father-in-law praised my efforts on every bite he had (I simply love him for tat), which I knew was a big disaster defined by IAG! He still pulls my leg at times laughing on it :P 

IAG... Recipe for super-like "Rice Manchurian" will be posted soon ;)

SJ's NOTE:

- Add salt only if required as soya sauce contains enough amount of salt for a dish.

- To make gravy Manchurian, increase the amount of water (in slurry) to 1 cup.

Chinese Cigar

Giving you a choice of calling it "Bite-sized Spring Roll" or "Chinese Cigar"!!! No matter what you choose, it's as yummy as any other Indo-Chinese dish. It serves delightful option to serve on appetizer plate in form of veggie-packed bundles!!! 

Makes: 10-12

INGREDIENTS: 

For Wrappers--

1/2 cup Plain flour (Maida)

1 tsp Oil

Salt, to taste

For Stuffing--

1/2 cup Shredded Cabbage

1/4 cup Grated Carrot

1/8 cup Finely chopped Capscium

2-3 tsp Finely chopped French Beans

1 tsp Soya Sauce

2 tsp Red chilly sauce

1/2 tsp Vinegar

A pinch of Aji no Moto (MSG)

1/4 tsp Black pepper powder

Salt, to taste

2 tsp Oil

Cornstarch Slurry: 1/2 tsp Cornstarch + 1 tsp Water 

METHOD:

- Mix flour and salt in a bowl and knead a soft dough using lukewarm water. Once done, apply oil and knead it for a min again. 

- Cover with a lid or plastic wrap and keep it aside for 10 mins.

- Heat oil in a pan and add all veggies along with rest of the ingredients. 

- Toss well for a few seconds and turn off the heat. 

- Transfer it to another bowl and cool it down to room temperature.

- Divide the dough in 10-12 small balls. Take one of them, roll out to make puri-size. 

- Put a spoonful of stuffing mixture on it and fold 2 sides vertically.

- Now roll it from top to bottom tightly. Apply cornflour slurry on the edge to seal the side. 

- While preparing these rolls, heat oil in deep-frying pan. Once all the rolls are done, slide 3-4 each time carefully in pan and deep fry it to golden brown and crunchy crust. 

- Serve hot with Garlic-Tomato Sauce!!! :)

SJ's NOTE:

- Ready-to-use spring roll wrappers can be used instead.

- I mostly avoid using Aji no moto, but it is a must ingredient for any Chinese delicacy.

Gobhi 65

Got a request to post some Indo-Chinese dish in Jain Series, and here I'm with a restaurant style "Gobhi 65", deep-frying cauliflower florets and then stir-frying it with Chinese spices makes a wonderful appetizer! This dish can be prepared in many ways, but I love fried one out of all... Optionally, you can bake or grill them as well for a healthy-version :)  

When I had it 1st time, I wondered why is it called Gobhi '65' and not '19' or '22' or anything else??!!! And I google-d it to find out a reason, which confused me more n more as there are number of reasons given by people. 

i.e. Because it was a replica of Chicken 65! Some lady of 65 yrs invented this for his son! Original recipe had 65 different ingredients for making! n what not... Too funny, isn't it??   

I know, you must have started thinking by now :P Add a list of your reasons to this dish... 

INGREDIENTS:

15-16 Cauliflower Florets

1 tsp Ginger paste

1/4 cup Capsicum (cut into cubes)

1/2 tsp Cornstarch

1/2 tsp Soya Sauce

1 tsp Red chilly sauce

1/4 tsp Black pepper powder

Salt, to taste

2 tsp Oil

For Batter--

1 tsp Plain Flour

1 tsp Cornstarch

Salt, to taste

Oil, for deep-frying

METHOD:

- Wash all the florets under tap water and parboil them for 4-5 mins.

- Drain and rinse with cold water.

- Mix plain flour, cornstarch, salt in a bowl and add water to get a thick batter consistency.

- Heat oil in deep-frying pan. Once oil reaches smoking point, turn the heat to medium-high.

- Dip each cauliflower floret in batter and slide 4-5 at once carefully for deep-fry.

- Turn it around and fry till they are golden-brown in color and crisp from outside.

- Take them out on absorbent paper to drain excess oil.

- Mix cornstarch, soya sauce, red chilly sauce, salt and pepper powder in a small bowl. And make a slurry by adding water.

- Heat 2 tsp oil in a stir-fry pan and add ginger paste, capsicum in it. 

- Saute it for a while and add fried gobhi (florets) along with cornstarch slurry.

- Mix well to coat all the florets with brown paste. Cook for a few seconds on high heat and serve hot!!! 

SJ's NOTE (for non-Jain version):

- Optionally, spring onion whites and garlic paste can be used added with ginger paste. 

- In that case, turn off the heat and sprinkle spring onion greens as well before serving.

Smoky Veggies

Yes... my griller works the best for me to smoke pretty much everything I want! :) And this time... I grabbed a bunch of broccoli and a pack of baby carrots from super-specials rack! I thought of making it while having weekend breakfast, but had to wait for 3 long days if I stick to it... So roasted n grilled them when I planned pasta in dinner!!!

 If you're planning to have a healthy plate as a side or a part of your breakfast, this will work great for you!

INGREDIENTS:

1 cup Thick-sliced Carrots

1 cup Broccoli Florets

1 tbsp Olive Oil

1 tsp Oregano

1/4 tsp Chilly Flakes

Salt, to taste

METHOD:

- Boil water on high heat and add broccoli florets and carrots in it. Parboil it for 5 mins (or microwave).

- Drain and rinse with tap water. Pat them dry with a kitchen towel.

- Transfer it to a big bowl and mix well after adding salt, olive oil, oregano and chilly flakes.

- Put veggies on baking tray. 

- Oven-roast it for around 15-20 mins on 200 degrees. 

- Transfer the tray to griller and grill it for around 2-3 mins. It will start smoking and golden brown on surface.
- Drizzle a few drops of lemon juice and it's ready to serve!!! 

SJ's NOTE:

- Potato, cauliflower florets, capsicum, purple yam can be used the same way!!!
- Oven-roasting veggies by packing them in aluminium foil will keep them juicy. I do it only when it's to be served with steamed rice!

Veg Kofta Curry

We were just watching a random cookery show on TV where 2 ladies were preparing some kofta type cutlets for appetizer dish!!! I had a bad experience making kofta, so my husband prefers me to make it when he's around.. But I got an instant craving to make any dish that consists of Kofta, and couldn't control it this time! :P

And I came up with something not-too-spicy but fully flavored with different veggies... "Veg Kofta Curry" - A delicious dish that is a specialty of North-India! If not the complete dish, these koftas can be served as an appetizer, which are kids-friendly for sure :)

Makes: 2-3 servings

INGREDIENTS:

For Koftas--

2 Boiled Potatoes

1/2 cup Mix Veggies (Chopped)

Salt, to taste

1/2 tsp Cumin powder

1/4 tsp Red chilly powder

1/4 tsp Garam Masala

1/4 tsp Amchur

Oil, for deep-frying

For Brown Gravy--

2 Diced Onions

1 Chopped Tomato

4-5 Cashewnuts

1 tsp Melon Seeds (Magajtari)

2 tsp Yogurt

2 tsp Ginger-Garlic paste

1 tbsp Oil

1/2 tsp Coriander powder

1/2 tsp Garam Masala

1/4 tsp Turmeric Powder

1/2 tsp Kasoori Methi

Salt, to taste

Before Frying--

2 tsp Cornflour

4 tsp Water

1/2 cup Bread Crumbs

METHOD:

- Take boiled potatoes and mix veggies in a big bowl and mash them together.

- Add the spices, mix well and make 6-7 lemon-sized balls out of it.

- Mix cornflour and water to make a medium-thick slurry. And take bread crumbs in a flat plate.

- Roll each ball in cornflour slurry and then cover with breadcrumbs. 

- Heat oil in deep-frying pan and slide 2-3 koftas at a time carefully. Fry them on medium heat till golden brown.

- Put them out on an absorbent paper and drain excess oil.

- Take onions, tomato, cashew-nuts, melon seeds and yogurt in a mixture jar and grind them to make a smooth brown paste. (Add a little amount of water if required)

- Heat oil in a pan and add ginger-garlic paste. Saute it for a while.

- Add prepared brown paste with all spices and cook it uncovered for around 10 mins. 

- When oil starts to get released from the sides, turn off the heat and transfer it to a serving bowl.

- Arrange koftas on the plate and garnish with fresh cream before serving!!! 

SJ's NOTE:

- Make sure to coat it fully as it may explode badly if oil comes in direct contact with corn or any other veggie with water content in it! I have had a bad experience with the same... 

- You can pick any veggies of your choice: french beans (fansi), cauliflower, bottle-gourd (dudhi), cabbage, broccoli etc.

- A variation can be done using soaked soya granules with mashed potatoes to make protein-rich kofta!

Mushroom Dumplings

Don't think that these cute looking dumplings are taking too long to make... It's just a matter of half hour to make 2-3 dozens of them! If it's hard to manage half hour, use ready-made wonton wrappers! Freeze them and use when required :)

If you are a soup-lover, you definitely will love steamed mushroom dumplings adding WOW factor to your soup! Not only it looks beautiful, it smells so superb that you can't resist yourself adding more n more in the bowl :P

Makes: 16

INGREDIENTS:

For Stuffing--

4 Button Mushrooms

1/2 cup Crumbled Paneer

1/2 tsp Oregano

1/4 tsp Red Chilly Flakes

Salt, to taste

1 tsp Olive Oil

For Dough--

1 cup All-purpose Flour (maida)

2 tsp Oil

Salt, to taste

Lukewarm Water, as required

METHOD:

- Mix all purpose flour and salt in a mixing bowl and add cooking oil.

- Knead a soft dough using lukewarm water and keep kneading with oil for 2-3 mins.

- Cover it with plastic wrap and let it rest for 15-20 mins.

- Wash and remove stems from mushrooms and finely chop them. 

- Heat olive oil in a sauce-pan and add mushrooms, paneer, oregano, chilly flakes and salt. Mix well and cook it for around a min.

- Transfer it to another bowl and cool it down to room temp.

- Divide the mixture in 4 equal balls and roll out each of them as thin as possible (8-9" diameter).

- Take one on a flat surface and cut the sides of it to make a square shape. Cut further into 4 pieces and follow the same process for all 4 balls.

- Take one square sheet and put 1/2 tsp mixture onto it. Fold it as shown here:

- Dumplings are ready!

KEY TO USE:

- This dumplings can be used with classic soups. Boil them in salted water and add in soup bowls OR add them when your soup is almost ready (before 3-4 mins). When it starts floating on top, it's completely cooked!

- I baked these dumplings in pre-heated oven on 180 degrees for around 25-30 mins. Enjoy it as a snack!!!

- To freeze dumplings-- Arrange them in freezer with no-overlapping for an hour. Then after you transfer them in your storage box and keep in freezer. Use when required! 

Beetroot Tikki

Not liking Beetroot??!!! No worries... I've got a great option for you to include this powerful antioxidant in your food. I had a can of beetroot sitting idle in my freeze for a few days, so thought to try making something pinky in my kitchen... Yet, my intention was to keep the taste of beetroot over-powering in anything I make.

You might make faces if you're not a beetroot-fan, I'm sure... but believe me, pink beetroot stains on apron are worth-to-have if you're trying this yummy 'n' healthy appetizer!!! :)

Makes: 6

INGREDIENTS:

1 Beetroot (medium)

2 Boiled Potatoes

1/2 cup Shredded Cheese

1 tsp Gram Flour (besan)

1 tsp Cashewnut powder

1/4 tsp Black Pepper Powder

Salt, to taste

Oil, to shallow-fry

METHOD:

- Peel the beetroot skin and parboil them for 3-4 mins. Drain water and roughly cut it into pieces.

- Grind them coarsely in a mixture jar (with no water) and transfer it to a mixing bowl.

- Add all the other ingredients and mash them well.

- Heat some oil in flat-pan and shallow fry tikkis till crispy outside.

- Serve hot paired up with yogurt dip!!!

USING BEETROOT: 

- Cut into slices and parboil them for 2-3 mins. Sprinkle a little salt n pepper and enjoy as a salad!

- Try a "Beetroot Shorba" before meal... (Recipe will be posted soon)

- Roughly chop and grind along with carrots, add a pinch of chat masala and a glass of fresh juice is ready :)

- Add a little of beetroot paste in strained yogurt and dip is ready to be served with bread slices!

Sending it to Sowmya's Healthy Diet- Lunchbox and Priya's Versatile Recipes, Archana's Kitchen:

Sindhi Aloo Tikki

I always like bugging people around... But the best is when I keep asking about their secret recipes! I didn't much try my hands on Sindhi Cuisine before. But since I got to taste 'Sindhi Kadhi' from one of my aunty's neighbour (I'm always available if it's about tasting :P), I thought of trying few more of her traditional recipes! 

Here is something that you will definitely love as an appetizer... "Stuffed Aloo Tikki", Sindhi Style :)

Makes: 10

INGREDIENTS:

4-5 Boiled Potatoes (big)

2 tsp Cornflour

1/2 cup Breadcrumbs

A pinch of Turmeric Powder

Oil, to shallow-fry

Salt, to taste

For Stuffing--

1/2 cup Chana Dal

1/4 cup Grated Paneer

1 tsp Dried Anardana (Pomegranate seeds)

1/2 tsp Ginger-Green Chillies paste

1/4 tsp Cumin Seeds

1/8 tsp Turmeric Powder

1/2 tsp Amchur

2-3 tsp Chopped Coriander leaves

2 tsp Cooking oil

Salt, to taste

METHOD:

- Soak chana dal in water for around an hour. Pressure-cook it for 3 whistles and keep aside.

- Heat oil in pan and add cumin seeds, hing. Once it crackles, add ginger-green chillies paste and saute well.

- Add boiled chana dal along with grated paneer and all spices.

- Mix well and cook for around 3-4 mins. Transfer it to some bowl and cool it down to room temp.

- Take all the ingredients of outer layer in a bowl and mash them well.

- Divide the mixture as well as stuffing into 10 balls.

- Take one and spread it on palm to make puri size. Put a stuffing ball inside and cover it with potato mixture from all the sides. 

- Make a smooth ball and flatten it to give a tikki shape.

- Heat some oil in flat-pan and shallow fry tikkis till crisp and golden-brown on both sides. 

- Serve hot!!!

SJ's NOTE:

- Can be served as an appetizer with Green Chutney...

- Great if it's a part of "Chhole Chaat"!

Sending it to Akila's Kitchen and Pari's Event  @ Nivedhanam:

Chilly Paneer

Just a few days back, I realized I make repeated recipes with Paneer, so thought to make something different for a change this time... Starter or a side-dish!!! And I came up with a very popular Indo-Chinese variety, "Chilly Paneer"... I love the taste of fresh paneer and hot chillies coated with thick and a little sticky gravy, but I have to have hot chilly sauce replaced by sweet chilly sauce. 

A quick cooking on high-flame makes you try it again n again... :)

Preparation Time: 10 mins 
Cooking Time: 4-5 mins
Makes: 2 servings

INGREDIENTS:

150 gm Paneer
1/2 Capsicum (medium)
1/2 Onion (medium)
2-3 Green chillies (cut into long strips)
1/2 cup Spring onion (greens)
1 tbsp Spring onion (whites)
1 tsp Ginger-Garlic Paste
2 tsp Soya sauce
1 tsp Red chilly sauce
2 tsp Cornflour + 1 tbsp Water
1/4 tsp Black pepper powder
1/4 tsp Chinese 5-spice (optional)
2 tsp Oil
Salt, to taste

METHOD:

- Cut the paneer, onion, capsicum into cubes and keep aside.
- Heat oil in a deep pan and add ginger-garlic paste. Saute it for a while.
- Add Spring onion whites (chopped) along with green chillies, capsicum and onion cubes into it and mix well. Cook it for around a min or two, but make sure it remains crunchy.
- Add paneer cubes as well as all the condiments and spices.
- Make a slurry of cornflour and water in a separate bowl and add it into pan.
- Mix everything well, add salt only if required!
- Turn off the heat and sprinkle spring onion greens over it. Mix well.
- Transfer it to some bowl and it's ready to eat :)

SJ's NOTE:

- As I said previously, I avoid using Aji-no-moto in any of the chinese dishes. You can use a pinch of it to enhance the flavors.
- Soya sauce itself is salty, so be careful when you are adding salt into it.
- I prefer sweet chilly sauce over the hot version of it, just 'coz I can't have much of spices in food!

Tandoori Skewers

"Tandoori Kebab" is one of the most popular "North-Indian Appetizer". A spicy and smoky vegetarian kebabs can make anyone drool just by a glimpse of it...

I love making any food that is tagged as "Tandoori" :) An easy and must-try thing for sure... And believe me, that smoky aroma will not go out of your kitchen that easily, n every time you enter - it will tempt you to plan grilling soon :P

INGREDIENTS:

1/2 Potato cubes
1/2 cup Purple yam cubes
1/2 cup Capsicum (dice-cut)
1/2 cup Dice-cut tomato (make sure to remove pulp)
1/2 cup Dice-cut Onions (layers separated)
1 cup Tandoori Marinade

2 tsp Lemon Juice
Chat masala

METHOD:

- Take all the ingredients together in a bowl and coat them well with marinade.
- Cover with a lid and keep it in freeze for at least 2-3 hours.
- Place them on skewers on your choice of sequence or uneven!!! :P
- Arrange them on grill rack and grill them on high for around 20 mins. Make sure it makes tiny black (burnt) spots on veggies for the best smoky look!!!
- Keep turning sides of it in between 2-3 times to grill them evenly.
- Drizzle lemon juice and sprinkle some chat masala over it!!! And It's ready... :)

SJ's NOTE:

- It's better to marinate all the veggies before skewering them, in order to get more flavors absorbed.
- Those who doesn't have tandoor or griller, can use grill pan or flat-tava for the same purpose.

Sending it to: Akila's Kitchen Event, Indian Delights and Samachuruchikalam - Gayathri's Cook Spot:

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' :)

Sprouts Tikki

It I Talk about my mum, I can firmly say tat she will always find out different ways to feed me maximum of protein!!! And if it comes to be anything using sprouts, I simply love it :) "Sprouts Tikki" is the one I got to learn from her... A very tasty and protein-rich replacement of evergreen Aloo Tikki!!!   

INGREDIENTS:

4 cup Mung sprouts

1 tbsp Ginger-Green Chillies paste

1 tsp Chickpea flour (Besan)

2 tbsp Grated Onion

1 tbsp Lemon juice

2 tsp Chopped coriander

1 tsp Coriander powder

Salt to taste 

Oil

METHOD:

- Grind mung sprouts (preferably without water) and keep it in a bowl.

- Add grated onion & besan (add a little more besan, if unable to form tikki shape). 

- Add rest of all ingredients and mix well.

- Heat some oil in flat pan & shallow fry tikkis.

- Serve hot with green chutney.