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.

DSC_0381

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

DSC_0384

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

DSC_0382

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.

DSC_0387

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.

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

 

 

 

 

Advertisements

Grilled Chili Cheese Sandwich

After completing my MBA I had joined Reliance Communications. They had huge campus at Koparkhairane and had 5 really huge canteens too. Eating at these canteens was one of our favorite time pass. Chili cheese Sandwich used to be our everyday breakfast. Just remembering those days I tried its recipe at home and I was back to good old days. 🙂

Image

Ingredients:

 Bread – 8 Slices

Capsicum – 1 Medium, Chopped

Onion –  1 Medium, Chopped

Fresh Coriander Leaves – 2 tablespoon, Chopped

Paneer – ½ cup, Grated

Cheese – 1 Cup, Grated

Chilly – 2 Medium, Finely Chopped

Sandwich Masala – 1 teaspoon

Salt – to taste

Image

Method:

  1. Take a mixing bowl and add grated cheese and paneer. Then add all the vegetables and mix. Add Sandwich Masala and Mix. Taste the mixture, if you need salt then add salt to taste.
  2. Take bread slice, spread the mixture over it and cover it with another slice of bread making it a sandwich.
  3. Repeat the process for next 3 bread slices. Spread the mixture equally over all the 4 bread slices.
  4. Pre-heat the grill machine. Apply oil on the base of the grill. Place the sandwich and grill it till the cheese starts to melt.
  5. Remove the sandwich and cut them into triangular pieces. Serve them hot with ketchup or green chutney.

It is a very easy to cook and yummy breakfast option. Serving it with fried potatoes/veggies makes it a good evening snack option as well.

Hope you like it. Keep Cooking.

Nidhi

Kothimbir Vadi

Kothimbir vadi is a maharashtrian recipe. It is basically coriander fritters i.e. chopped coriander leaves in besan along with dry spices. It is spicy tea time snack which can be served with tomato ketchup or tamarind chutney.

Image

Here we go with the recipe,

Ingredients:

For Batter:

  • Coriander  leaves – 1 cup (chopped)
  • Besan (Chikpea Flour) – 2 cups
  • Rice Flour – ¼ cup
  • Semolina (Rava) – ¼ cup
  • Garlic Cloves – 2 minced
  • Turmeric powder – ½ tsp
  • Red chili powder – 1 tsp
  • Ginger paste – ½ tsp
  • Green Chillies – 2 (chopped)
  • Salt – To taste

For Seasoning:

  • Sesame seeds – 1 tsp
  • Oil

Image

Method:

  1. Mix all the ingredients for batter.
  2. Mix with water to form a smooth and thick batter.
  3. Apply oil at the base and sides of a microwave safe bowl.
  4. Add the batter mixture in the microwave safe bowl and cover with the lid.
  5. Microwave for 4 mins or till the mixture is cooked and concrete. Check with a knife, if it comes out clean, the batter is done. Allow it to cool on room temperature.
  6. Cut it into desired shape.
  7. Heat 2 tsp oil in a wok, add sesame seeds. Sauté for ten seconds and add cut kothimbir vadi. Fry for 2 mins or till crisp.
  8. Serve Kothimbir Vadi hot with tomato sauce or tamarind dates chutney.

Enjoy Cooking!!!!

Nancy

Vegetable Chowmein

Vegetable Chowmein is very famous dish amongst kids. They love eating it. Add more of vegetables to make it healthier.

Veg Chowmein 1

Ingredients:

  • Noodles – 200gm packet
  • Cabbage – ½ cup (shredded )
  • Cauliflower –  5 florets
  • Capsicum – 1 big  sliced
  • Carrot –  1 big (cut into long slits)
  • Beans – 6 nos ( cut into long slits)
  • Onion – 1 medium (cut into long slits))
  • Green Chillies – 2 nos (cut into small pieces)
  • Ginger garlic paste – 1 tsp
  • Salt –  to taste
  • Turmeric powder  –  ½  tsp
  • Red Chilli Powder  –  1 tsp
  • Black Pepper  –  ½ tsp
  • Chilli Sauce –  1 tsp
  • Soya Sauce  – 2 tsp
  • Vinegar (white) – 2 tsp

 

Veg Chowmein 2

 

Method:

  1. Boil Noodles in enough water. Take care it should not be overcooked.
  2. Strain the noodles through cold water 2-3 times and drain water and set aside, Add few drops of oil to the noodles to avoid sticking of noodles.
  3. Heat oil in a wok and add sliced onions, green chilli and ginger paste. Saute till onions become transparent. Add all other vegetables and saute for another two minutes.
  4. Add salt and other dry spices and mix well. Add vinegar, chili sauce and soya sauce and saute for a minute.
  5. Now add boiled noodles and mix well.  Let it cook for 2-3 on low flame.
  6. And now chowmein is ready. Serve hot with tomato ketchup.

 

Enjoy Cooking!!!!

Nancy 🙂

Vegetable Fried Rice

Fried Rice is an Indo Chinese recipe. Whenever we visit a restaurant for Chinese, fried rice will be definitely in the order. It goes well with any kind of gravy Manchurian, be it veg or non veg. Fried Rice is nutritious dish as it is mixture of rice and vegetables.

Fried Rice Final 2

Here we go with the recipe,

Ingredients:

  •  Rice (Basmati preferred) –  1 cup
  • Spring Onion (White) – ¼ cup
  • Spring Onion (Green) – ¼ cup
  • Green Capsicum – 1 small (cut into slits)
  • Green peas   – 1/3 cup
  • Carrot – 2 small (cut into small pieces)
  • Cabbage – ¼ cup
  • Garlic – 4 cloves (minced)
  • Ginger – 1tsp (minced)
  • Green Chilli – 2 small (chopped)
  • Soya Sauce – 3 tsp
  • Chilli Sauce – 2tsp
  • Salt – to taste
  • Black Pepper – ¼ tsp
  • Vinegar – 1 tsp

Fried Rice Final 1

 

Method:

  1. Soak the rice in water for approx half hour. Cook the rice in four cups of water till the grains are just cooked. Strain through a colander and allow it to cool.
  2. Heat oil in a wok. Add spring onion white, ginger and garlic paste.
  3. Saute till golden brown and add all the vegetables except spring onion green. Continue stirring till the vegetables are cooked. Add salt and black pepper.
  4. Now add cooked rice. Mix them well.
  5. Add soya sauce, chilli sauce and vinegar. Saute and mix them. Stir the rice light handedly otherwise it will become mushy.
  6. Garnish with spring onion greens.

Serve hot with Vegetable Manchurian. Click Veg Manchurian to see the recipe.

Hope you liked it!!

Enjoy Cooking!!!!

Nancy

Vegetable Manchurian (Gravy)

There are two versions of this Chinese dish , gravy and dry. Vegetable Manchurian (gravy) is a great side dish which goes well with Chinese main course, be it rice or noodles.  I love Vegetable Manchurian with Fried Rice.

Manchurian Final 1

Here we goes the recipe,

Ingredients:

For Manchurian Balls:

  • Mix Vegetables (Cabbage, Carrot, Beans, capsicum) – 2 cups (Boiled and squeezed)
  • Green Chilli – 2 chopped
  • Ginger – 1 tsp (chopped)
  • Spring Onion (white) – 2 tsp (chopped)
  • Spring Onion (Green) – 2 tsp (Chopped)
  • CornFlour – 4 tsp
  • Soya Sauce – 1 tsp
  • Chilli Sauce – 1 tsp
  • Salt – To Taste

For Gravy:

  • Garlic – ¼ cup (cut into fine pieces)
  • Green Chilli – 2 chopped
  • Ginger – 2 tsp (chopped)
  • Spring Onion (white) – ½  (chopped)
  • Spring Onion (Green) – ¼  tsp (Chopped)
  • Vegetable Stock – 1 cup
  • Soya Sauce – 2 tsp
  • Chilli Sauce – 2 tsp
  • Salt – To Taste
  • Pepper Powder  – ½ tsp
  • Corn flour – 3 tsp mixed in ½ cup water

Manchurian 21

Method:

  1. Take a bowl, add all the ingredients under Manchurian balls. Mash them thoroughly and make lemon sized balls. I made 11 balls.
  2. Heat oil in a wok. Deep fry the balls until golden brown in color.
  3. Now, for gravy, Heat oil in a pan and add garlic. Saute till light brown and add ginger and green chilli.
  4. Add onion white. Sauté till transparent. Add soya sauce, chilli sauce, pepper powder, salt and sauté for few seconds.
  5. Add vegetable stock and bring it to a boil. Add diluted corn flour slowly stirring continuously on low flame. Bring it to boil. The gravy will thicken.
  6. Once it thickens the gravy is ready. Add Manchurian balls just before serving and garnish with spring onion green.

Serve hot with fried rice or noodles!!

Hope you liked it!!

Enjoy Cooking!!!!

Nancy 🙂

 

Mix Vegetable Pulao

Hi,

Vegetable Pulao is the beginners recipe as it is very simple and easy to cook. It is a healthy dish as it contains lot of vegetables of different colors. Whenever I feel I am running short of time and also wish to cook something tasty then Vegetable Pulao is my choice!!!!

Pulao 1

Ingredients:

 

  • Rice (Basmati preferred)    1 cup (soaked for half hour))
  • Cauliflower                       5 florets
  • Green peas                      ¼ cup
  • Capsicum                        ½  sliced
  • Carrot                             1 big (cut into small pieces)
  • Potato                             1 medium (cut into pieces)
  • Beans                              6 nos ( cut into long slits)
  • Onion                              1 medium (cut into long slits))
  • Green Chillies                   2 nos (cut into small pieces)
  • Ginger garlic paste            2 tsp
  • Cloves                             2 nos.
  • Bay leaf                           1nos.
  • Cumin Seeds                    ½ tsp
  • Salt                                 to taste
  • Turmeric powder               1 tsp
  • Coriander powder              2 tsp
  • Red Chilli Powder              2 tsp
  • Dry Mango powder            ½ tsp
  • Coriander leaves             few chopped

Pulao 3

Method:

  1. Take a Pressure cooker. Heat 2 tsp oil and add bay leaf and cloves. Allow to splutter.
  2. Add onions and garlic ginger paste. Saute on medium flame till onion turns light brown.
  3. Add all the vegetables and dry spices along with drained rice. Mix well and saute for two mins and add two cups of water. Bring it to boil.
  4. Pressure cook for two whistles approx 5minutes.
  5. Once the pressure releases, open the cooker and garnish the pulao with chopped coriander leaves.

Serve hot with Raita and beetroot raddish salad!!!!

Mix Vegetable Pulao can also be served with curry / gravy such as paneer butter masala, kadhi etc!!!!

Hope you liked it!! Enjoy Cooking!!!!

Cheers,

Nancy