Mix Veggie Aloo Tikki Chaat

Aloo tiki chaat is pretty famous as street food in North India. As the winters approach the stall for tikki chaat increases on the street. Regular Aloo Tikki, I have already discussed in Veg Burger recipe. I have made little variations here by using few seasonal veggies like cabbage, cauliflower, beans and peas. This makes the tikki nutritious and more tasty.

This tongue tickling chaat includes chana daal stuffed mix veggie spicy tikki with tangy tamarind and coriander mint chutney. I have shallow fried the tikkis, if desired you can deep fry for more crispness.

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So friends, give your taste buds a delighfull taste with this chaat,

Ingredients:       

FOR TIKKI:

Potato (Boiled) – 4 medium

Cabbage (Grated) – ½ cup

Cauliflower (Grated) – ½ cup

Beans (Chopped) – 5-6 strands

Green Peas (Boiled) – ¼ cup

Green chilli (Chopped) – 2 nos.

Onion (Chopped) – 1 medium

Whole Wheat Bread Slices – 2 nos

Corn Flour – 2 tsp

Salt – to taste

Red Chilli Powder – 1 tsp

Dry Mango Powder – ½ tsp

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FOR STUFFING:

 Channa Daal (Soaked and boiled) – ¼ cup

Salt – to taste

Red Chilli Powder – ¼ tsp

Dry Mango Powder – ¼ tsp

 

FOR CHAAT:

Green Chutney

Tamarind Chutney

Beaten Curd

Chopped Onion

Chaat Masala

Chopped Coriander

Plain Sev

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METHOD:

  1. Soak channa daal in water for 2 hours. Drain water add salt and 3/4 cup water and pressure-cook it for 2 whistles over medium flame. Transfer cooked channa daal to a colander and remove excess water. Cooked chana dal should be whole and separated from each other. Let it cool. Add dry mango powder, salt and red chilli powder.
  2. Take boiled potatoes in a large bowl. Add grated cabbage and cauliflower, boiled peas, chopped beans, chopped onion, chopped green chilli, corn flour, and salt in it and mix well.
  3. Take a bowl with water, dip the bread slices to it and immediately squeeze excess water.
  4. Add wet and crushed bread, red chilli powder, dry mango powder to the potato mixture. Mix it well.
  5. Divide prepared mixture into 12 equal portions. Give each portion a round shape of ball and press a little to make a thick tikki. Put 1teaspoons filling in the center of the tikki. Wrap filling from all sides and make round ball. Again press a little and flatten stuffed ball into a tikki. Repeat the process for remaining portions.
  6. Heat a non stick pan and drizzle some oil to it. Place 4 tikkis and cook for few minutes each side. Cook until each side turns brown and crisp.
  7. Transfer it to a plate. Repeat steps for remaining tikkis. Stuffed mix veggie aloo tikkis for chaats are ready.

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SERVING:

  1. Take 3 aloo tikkis in a serving plate. Top each tikki with 2 teaspoon of beaten curd, followed by 1 teaspoon green chutney, 2 teaspoons date-tamarind chutney. Sprinkle some chaat masala.
  2. Garnish with chopped onion, chopped coriander leaves and sev.
  3. Prepare remaining serving plates and serve immediately.

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Paneer Bhurjii

Paneer, as I always say is important in our diet. We should try that we can eat paneer atleast once a week. When I have enough time in hand, paneer butter masala, or matar paneer or paneer tortilla wraps is my choice. However when time is less and something delicious and quick is to be made then Paneer Bhurjii, Chilli Paneer is the choice.

This paneer bhurjii is nutritious as it contains veggies like capsicum and carrot. The amount of veggies can be altered as per the taste required. You can also add some peas to enrich the flavor. I have used kitchen king masala, which can be replaced by pav bhaji masala as well.

Here I come with very simple yet delicious recipe of paneer….

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Ingredients:

Paneer (Crumbled) – 250gms

Onion (chopped) – 1 medium

Tomato (Chopped) – 1 medium

Capsicum (chopped) – 1 small

Carrot (finely chopped – 1 small

Green Chillies (chopped) – 2nos.

Ginger Garlic paste – ¼ tsp

Salt – to taste

Red Chilli Powder – ½ tsp

Kitchen King Masala – 1tsp

Turmeric powder – ¼ tsp

Coriander Powder – 1 tsp

Coriander – few chopped

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Method:

  • Heat oil in a kadai and add onions and green chillies and fry until the onions turns transparent.
  • Add ginger-garlic paste and sauté.
  • Add capsicum and carrot. Saute till half cooked.
  • Add tomatoes and saute until it becomes slightly mushy.
  • Now add all the masalas. Saute for a while.
  • Add crumbled paneer and salt and saute for few minutes. The mixture should be moist and not dry.
  • Garnish with chopped coriander and lemon.

Serve it hot with Roasted Butter Pao , Toasted Butter Bread or with Plain Roti, Naans.

If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest

DIY – Homemade Tomato Ketchup / Tomato Sauce

These days tomatoes are really cheap in the market and vegetable sellers are flooded with tomatoes. This is the ideal time to make tomato ketchup / sauce. You can preserve this homemade for almost a year. It contains a preservative, sodium benzoate, which increases its shelf life.This homemade ketchup is made of tomatoes and only tomatoes. You can serve Springrolls, Kachori, Dhokla, Sandwich, Kothimbir Vadi, Burger and many other snacks.

Here we go,

Ingredients:

Tomatoes – 2 kg

Green Chillies – 5-6 (cut into pieces)

Garlic – 8-10 cloves

Cloves (Laung) – 3-4

Sugar – ½ cup

Salt – to taste

Black Pepper – ½ tsp

Sodium Benzoate – ¼ tsp

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Method:

  1. Rinse the tomatoes under running water and cut each tomato into four parts.
  2. Cut green chillies and garlic into pieces.
  3. Take a pressure cooker and add tomatoes, green chilli, garlic and cloves.
  4. Pressure cook to two whistles.
  5. Let it cool.
  6. Blend the tomato mixture to a smooth puree and strain it through a strainer to a heavy bottom wok.
  7. Keep the wok on a stove top. Add sugar, salt and black pepper.
  8. Stir continuously on a medium flame till the pulp starts thickening and reaches ketchup like consistency. The pulp should fall from the spoon in lumps. It should not fall free flow.
  9. Remove from the flame and allow it to cool.
  10. Add sodium benzoate to the sauce and mix well.
  11. Store it in a sterilized jar.

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Soft Idli / How to make soft Idli

Idli is one of my favorite dish from South Indian cuisine. The most important aspect of idli is its softness. The Idlis made this Sunday turned out very soft and fluffy. To make Idli soft, batter plays an important role. Idli can be served with Sambhar and Chutney. For morning breakfast, it can be served with chutney as well.

Check dosa batter and dosa making recipe here. You can also try Idli in microwave.

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Here we go,

Ingredients:

  • Par Boiled Rice – 1 cup (Soaked for 5hours)
  • Rice – 1 cup (Soaked for 5hours)
  • Urad Dal (without skin) – ½ cup (Soaked for 5hours)
  • Poha – ¼ cup
  • Fenugreek Seeds – ½ tsp (Soaked for 5hours)
  • Salt – to taste
  • Oil – to grease

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Method:

  1. If you wish to make Idli on Sunday, process should start on Saturday. Soak par boiled rice, poha and rice together for at least five hours.
  2. Simultaneously, in another bowl soak urad dal and fenugreek seeds together for at least five hours.
  3. Grind the soaked rice into fine and fluffy paste adding some water. I used almost one cup water while grinding.
  4. Grind the soaked Urad Dal and fenugreek seeds into a fine and fluffy paste. Less water is required while grinding the dal. Total grinding of rice and dal took more than half hour.
  5. Mix both the batter and mix well. Add salt.
  6. Cover the batter and let it ferment for 10hours or overnight. After fermentation the batter will rise to double and bubble will appear on the batter.
  7. Grease the idli moulds. Pour the batter in the moulds, steam the idlis in a steamer.
  8. Steam for 10-12 mins or until the idlis are done. Insert a toothpick to check, if t comes out clean, its done.

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Paneer Butter Masala

Paneer is a must ingredient in our diet atleast once a week. Last week I tried Paneer Salsa Tortilla Wrap, and this week it was Paneer Butter Masala. I have also posted before Peas Paneer akka Matar Paneer. Paneer Butter Masala is generally served with tandoori roti / Naan / Garlic Naan / Onion Kulcha in most of the restaurants. I love it with garlic naan. Paneer Butter Masala is paneer pieces dipped in onion tomato gravy flavored in butter. It’s a must try recipe.

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Here we go,

Ingredients:

  • Paneer – 250gms (Cut into cubes)
  • Onion – 2 big (Coarsely grinded)
  • Tomato – 2 big (grinded to puree)
  • Garlic – 5-6 flakes (finely chopped)
  • Cashew Nuts – 10 nos. (grinded with milk)
  • Green Chillies – 2 nos. (finely chopped)
  • Fresh cream – ¼ cup
  • Milk – ½ cup
  • Red Chilli Powder – 1tsp
  • Coriander Powder – 1 tsp
  • Jeera Powder – ½ tsp
  • Garam Masala – ½ tsp
  • Turmeric Powder – ¼ tsp
  • Sugar – ½ tsp
  • Kasuri Methi – 1 tsp
  • Butter – 4 tsp
  • Coriander Leaves – few chopped for garmish

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Method:

  1. Cut paneer into big cubes.
  2. Soak cashew nuts in warm milk for some time. Grind it to a smooth paste.
  3. Grind chopped onions with ginger garlic paste to a slightly coarse or smooth paste.
  4. Heat oil and add 2 tbsp butter and add green chilli, onion, garlic paste mixture and saute until it turns light brown and the raw smell goes.
  5. Add tomato puree and saute until the mixture becomes really thick and oil separates from the mixture. Saute the tomato mixture until it leaves the pan and make sure masala is not burning at any stage.Image
  6. Add roasted cumin powder, sugar, salt, coriander powder, red chili powder and turmeric powder and mix well.
  7. Add milk and boil it for approx ten minutes or till the oil separates and the gravy dries to make thick masala gravy.
  8. Now add the ground cashewnut- milk mixture and fresh cream. Add kasuri methi and garam masala.
  9. Add remaining butter and paneer pieces and give it a stir. Garnish with coriander leaves.

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Serve hot with Naan, Kulcha or parantha!!

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Benefit Series – Paneer – Chilli Paneer (Dry)

Milk and milk products are very important part of our diet. Paneer is a fresh cheese, also known as chenna is made curdling heated milk with lemon juice, vinegar, or any other food acids. Moist and soft crumbly in texture, it is used to make delicacies such as Sandesh, Mutter paneer and Rasgulla. It is a rich source of milk protein. Paneer is the rich source of calcium, phosphorus, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development.

Since paneer is a high protein food having high level of calcium and phosphorus it helps in building strong bones and teeth.

Paneer is high protein diet having monounsaturated and polyunsaturated fat which helps in lowering and managing the body weight.

My mom used to say paneer is essential in kid’s diet. It provides better nourishment to the growing age children. It boosts the immune system and thus prevents the risk of various diseases in children like cough, cold, bronchial asthma and etc. Its availability of good level of vitamins, minerals, calcium and phosphorus provides better and healthy nutrients for growth of bones and brain.

Its high value of B group vitamins, high protein level, omega-3 fatty acids and antioxidants helps hair and skin gets healthy, glowing and rejuvenate.

Here’s a simple recipe,

Chilli Paneer (Dry)

Chilli Paneer is an Indo Chinese recipe. This recipe is frequently made in my kitchen. Paneer is deep fried in a batter of maida and corn flour. Here, I have shallow fried paneer dusted with corn flour. As the name suggests it also contains capsicum as another main ingredient.

This recipe is so easy to make and it’s not time consuming. If you have sauces ready you are done.

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Let’s see how:

Ingredients:

  • Paneer – 200 gms (cubed)
  • Capsicum – 2 nos (cut into pieces)
  • Onion – 1 nos ( cubed)
  • Green chillies – 2 nos. (cut into long and thin slits)
  • Garlic – 4 flakes (roughly crushed)
  • Spring Onion green – 2 tsp (chopped)
  • Soya Sauce – 2 tsp
  • Chilli Sauce – 1 tsp
  • Tomato Sauce – 2 tsp
  • Lemon Juice – 1 tsp
  • Black pepper powder – ½ tsp
  • Corn flour – 4 tsp
  • Salt – to taste

Method:

  1. Dust the paneer cubes with corn flour. Shallow fry the paneer cubes for two minutes.
  2. Heat oil in a pan. Add garlic and green chillies. Saute for a while and add cubed onions. Saute till little brown in color.
  3. Add capsicum pieces and sauté on high flame for approx two minutes. Capsicum pieces should be tender and not soft.
  4. Reduce the flame and add all the sauces and salt. Add black pepper.
  5. Add fried paneer cubes. Saute till the mixture blends uniformly.
  6. Close the flame. Drizzle lemon juice and garnish with spring onion green.
  7. Serve hot!!

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Chilli Paneer can be served as starter or as evening snack.

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Indian Steamed Dumplings – Muthiya

Muthiya is a famous snack which comes from Gujarathi cuisine. Few years back, before my marriage, my dad was posted in Baroda, Gujarat where my mom learnt this recipe. Muthiya is a super delicious and healthy recipe and this is the reason why everyone who eats it loves it. These are multigrain flour and doodhi mixed steamed dumpings.

There are three ways of making muthiya – steamed, microwaved and fried. Steamed muthiya or microwaved muthiya is definitely more healthy and stomach filling version. The muthiya is generally made with chickpea flour (besan) and doodhi. Doodhi (bottle gourd ) as you all know is a healthy but not so liked vegetable. So, apart from Ghiya ke Kofte and Ghiya ka Halwa, muthiyas is another recipe where nobody can guess that it contains bottle gourd as main ingredient.

To make it healthier, I used wheat flour, semolina, rice flour and maize flour. In Maharashtra and Gujarat you can find muthiya on many sweet and farsan shops.

Muthiya can be stored for two or three days and can be served in morning breakfast or evening snack with tea. It can also be served as side dish in main course.

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Here we go with recipe:

Ingredients:

  • Bottle Gourd (doodhi) – 1 cup (peeled and grated)
  • Ginger garlic paste – 1 tsp
  • Green Chilli – 3 nos. (finely chopped)
  • Besan – ½ cup
  • Semolina – ½ cup
  • Rice Flour – ¼ cup
  • Wheat Flour – ½ cup
  • Maize Flour – ¼ cup
  • Curd – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Cumin Seeds – ½ tsp
  • Sugar – ½ tsp
  • Oil – 1 tsp
  • Salt – to taste

For Tempering:

  • Oil
  • Ajwain – ½ tsp
  • Sesame seeds – 1tsp
  • Coriander leaves – few chopped

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Method:

  1. Peel and grate doodhi. No need to squeeze the water from doodhi.
  2. Add all the flours along with semolina.
  3. Add green chilies and ginger garlic paste.
  4. Add oil, sugar, cumin seeds and turmeric powder.
  5. Add curd and salt.
  6. Knead it into smooth and soft dough.
  7. Apply some oil in your palms. Divide the dough into three equal portions and shape them into a cylindrical roll.
  8. Steam the roll for approx fifteen to twenty minutes. You can insert knife after fifteen minutes and check. If it comes out clean it’s done, otherwise steam for another five minutes. Alternatively you can microwave the cylindrical rolls for eight to ten minutes.
  9. Allow it to cool. Cut the rolls into circular slices.
  10. Heat oil in a wok, add ajwain seeds and sesame seed. Add muthiya pieces. Saute for two minutes till you get little brown and crisp muthiya.
  11. Garnish with chopped coriander.

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Muthiya can be served with ketchup or with tamarind chutney with a cup of tea!! 🙂

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