ALU MATAR KI TIKKI / PEAS AND POTATO PATTY

ALU MATAR TIKKI / PEAS AND POTATO PATTY

INGREDIENTS

Potatoes boiled and mashed	6 nos
Green peas boiled	½ cup
Ginger garlic green chilli paste	1 – 1 ½ tbsp.
Onion chopped	1 small
Tomato deseed and chopped	1 small
Amchoor pdr / dry mango pdr	½ tsp
Jeera pdr / cumin pdr	½ tsp
Chaat masala pdr	½ tsp
Salt	T.T.
Lemon juice	1 tbsp
Coriander leaves	2 – 3 sprigs
Corn flour	½ - ¾ tbsp.
Oil	For shallow frying

METHOD

1.       Mix and mash all the ingredients together except the oil.

2.       Check and accordingly adjust seasonings as per your taste.

3.       Divide into egg sized balls.

4.       Roll them into balls and then flatten to form tikkis.

5.       Cover and refrigerate for 30 min.

6.       Shallow fry in hot oil till golden brown on both sides.

7.       Serve along with green chutney, mint chutney or ketchup.

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MAKAI PALAK TIKKI / CORN STUFFED SPINACH TIKKI

MAKAI PALAK TIKKI / CORN STUFFED SPINACH TIKKI

INGREDIENTS

OUTER COVERING
Spinach leaves	1 bunch
Potatoes boiled and mashed	4 – 5 nos
Ginger	1 inch piece
Garlic	4 – 5 cloves
Green chillies	3 – 4 nos
Fresh bread crumbs	½ - ¾ cup + ¼ cup for rolling
salt	T.T.
Tomato sliced	1 no
STUFFING
Fresh corn boiled	½ cup
Onion minced	1 no
Cheese cubes	3 nos
Chaat masala	¼ tsp
Pepper pdr	T.T.
Salt	T.T.

METHOD:

OUTER COVERING

1.       Blanch the spinach leaves and refresh them. Grind to a paste.

2.       Also grind to a paste the ginger, garlic and green chillies.

3.       Mix together these two pastes along with the potato and bread crumbs. Add salt to taste and roll into a soft dough.

STUFFING

4.       Boil the corn without adding salt.

5.       Drain completely and mix while still hot the corn along with onion and cheese.

6.       Add the chaat masala and pepper pdr and add salt only if required. Reserve.

ASSEMBLING

7.       Divide the dough into lemon sized balls.

8.       Take a ball and press in the centre to make a depression or cavity.

9.       Put some stuffing in the centre and seal the edges.

10.   Make it back into a ball.

11.   You can press it down lightly to form into a tikki or leave it as a ball.

12.   Roll the ball in bread crumbs if you like or use as it is and deep fry till golden brown.

13.   Serve hot with tomato ketchup.

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KADVYA VALACHE KADHAN / FLAVOURED BITTER FIELD BEANS WATER

KADVYA VALACHE KADHAN / FLAVOURED BITTER FIELD BEANS WATER

INGREDIENTS

Kadve val / bitter field beans sprouted	1 cup
Sugar	½ tsp
Green chilli crushed	1 no
Buttermilk sour   OR  curd beaten smooth	¼ cup   OR 2 tbsp
Coconut milk   OR coconut powder	¼ cup   OR 2 tbsp
Salt	T.T.
Ghee / clarified butter	½ tbsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Coriander leaves chopped	1 sprig

METHOD:

1.       Pressure cook the sprouted kadve val with 4 cups of water for 2 – 3  whistles.

2.       Collect the juices / water in a separate bowl. The cooked sprouts can be used to make usal.

3.       Add to the juices salt, sugar and bring it to a boil.

4.       Switch off the flame, allow it to stand for a few min (around 10 min). 

5.       Pour into it the buttermilk and the coconut milk and again reheat till it is hot enough but does not boil. Make sure it does not split either, this may happen if the juices are too hot while adding the coconut milk and butter milk.

6.       In case you are using the coconut powder then mix little juices to the coconut powder to make a thick but runny paste. Mix together this paste with the buttermilk or curd and then add it to the hot juices.

7.       Separately heat ghee, add the jeera and heeng. Add the crushed chilli to it.

8.       Pour this tadka over the bitter field beans flavoured water / juices.

9.       Sprinkle finely chopped coriander leaves.

10.   Serves well as an accompanying hot appetizing drink.

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VEG KHEEMA PATTI SAMOSA

VEG KHEEMA PATTI SAMOSA

INGREDIENTS

Samosa patti (like phyllo / filo sheets)	15 – 16 nos
Oil	2 tbsp + For deep frying
Maida / refined flour + water paste	1 – 2 tbsp
FILLING
Ginger garlic green chilli paste	1 ½ tbsp
Onion finely minced	1 cup
Carrots finely minced	1 cup
Cabbage finely minced	1 ½ cup
Green peas boiled and lightly mashed	1 cup
Soya granules	1 cup
Dhania jeera pdr	1 tbsp
Garam masala pdr	1 tbsp
Chaat masala pdr	1 tsp
Lime juice	1 – 2 tbsp
Salt	T.T.
Coriander leaves chopped	5 – 6 sprigs

In case you do not have readymade samosa pattis, make a soft dough with 1 cup refined flour, pinch of salt and water. Knead in a few drops of oil to prevent stickiness. Divide into balls and roll out as thinly as possible. You can also use a Pasta Roller or Pasta Rolling Machine to roll out into paper thin sheets. They should be almost transparent when you try to see through. Cut them into approx 24 cm X 8 cm rectangles and use.

METHOD:

1.       Bring 3 cups water to boil, add in the soya granules and switch off the flame.

2.       Leave them for 8 – 10 min. Strain out the water from the granules, refresh them with fresh water and again strain and squeeze out all the excess moisture. Keep till further use.

3.       Heat 2 tbsp oil, add in the ginger garlic paste. Sauté till the raw aroma goes off.

4.       Add in the onion and sauté till it softens and colours a little.

5.       Now add In the carrots and cabbage. Mix and cover and cook on a slow flame.

6.       When it is half cooked add in the peas and mix.

7.       Transfer all the soya granules into the pan, mix and cover and give it two steams.

8.       Add in all the masalas along with lime juice and salt.

9.       Switch off the flame and add coriander leaves. Allow the entire mix to cool.

10.   Hold a samosa patti vertically flat on your working surface. Use wet hands if you find the patti too dry. It should be pliable and not break when you try to fold it.

11.   From one corner fold to make a triangle. Again fold over to make another triangle and then again a third time.

12.   Stuff the filling into the pocket. Make sure you press and stuff or eventually your samosa will not look stuffed enough.

13.   Apply the flour paste and fold over the last remaining patti over the pocket. Seal and secure the ends with refined flour paste to stick the ends.

14.   Prepare all the samosas and keep them covered with a moist cloth to prevent them from drying out.

15.   Deep fry the samosas in hot oil till crisp. Serve with a chutney or sauce.

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