Aloo Tikki - Punjabi, Recipe

Ingredients:

1/4 kg potatoes boiled and grated/mashed
1/4 cup of boiled and mashed green peas
2 slices white bread toasted a bit and made into a coarse pwd/can also use little sooji rawa or crumbled cornflakes
2-3 green chillies finely chopped
1" ginger grated
3 tbsps of chopped fresh coriander leaves finely chopped
salt to taste
1/4 tsp garam masala
1/4 tsp chaat masala (optional)
1 tsp roasted cumin pwd
1/2 tbsp lemon juice
Oil for shallow frying


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Kheer - North Indian Sweets

Ingredients:

2 litres milk
4 tablespoons sugar
2-3 tablespoons rice(washed well and dried on plate)
a few raisins
a few almonds finely sliced(optional)





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Sandesh

Ingredients 

1 cup Paneer (Cottage cheese)

1 cup sugar

2  table spoon lemon juice

1/2 tsp rose essance

Sliced pistachios and almonds for garnish

Procedure

Boil Milk, once the milk comes to a boil add the lemon juice.  The milk will start curdling. Remove from fire and pour the curdled milk into a muslin cloth and drain out all the excess water ( for better results, hang the muslin cloth for 2 or 3 hrs).  

Once all the water drains out, remove paneer from the muslin cloth. 

Heat a pan, add the paneer and sugar. Keep stiring for 10 mins until the suger gets completely mixed with paneer. Add the rose essence.

Remove from fire and pour this into a butter coated plate. After the mixture cools down make them into round balls. Decorate the top with sliced pistachios and almonds.

Sandesh is ready to be served.

Rasgulla

Ingredients

1 litre: Milk
300 gm: Sugar
05 ml: Lemon juice
3 drops: Rose essence
1 litre: Water

Aloo Chat - Punjabi Recipe

Ingredients:

  1/2   tsp   Black pepper powder 
  1     tsp   Black salt 
  1/4   cup   Chopped Fresh coriander leaves 
  1/4   cup   Chopped Fresh mint leaves 
  1     number   Finely Chopped Onion 
  3-4   clove   Garlic 
  2     tbsp   Lemon juice 
  8     number   Medium sized boiled Potatoes 
  1     tsp   Rosted Cumin powder 
  2     number   Roughly Chopped Green chillies 
        to taste   salt


Peel and cut potatoes into an inch sized cubes.Grind garlic, green chillies, coriander leaves and mint leaves together to make a fine paste. Mix together potato cubes, paste, roasted cumin powder, black salt, salt, black pepper powder, lemon juice and chopped onion. Toss well and serve. 

Chanar Payesh - Bengali Recipes

Ingredients:

 - Rice flour / paste - 2tbsp

 - milk - 500 ml

 - sugar - 250 gms

 - chenna / paneer 100 gms

 - grated grapes - 100 gms

 - mango - 1 no cubed

 - apples - 1 no cubed

 - walnuts - 2 tbsp chopped

 - green cardamom powder - 1/2 tsp

 - rose syrup - 2tbsp

 - almonds - 2 tbsp chopped



Method:

Bring milk to a boil. Add in the dissolved rice paste or rice flour or grated chenna / paneer and stir well.
Add sugar to taste and cook for 15-20 minutes.
Cool and mix in all the fresh and dry fruits, chill, serve in individual clay bowls and garnish with rose syrup / nuts etc


Variations:

Try mixing some fruit puree into half the kheer and layer the same in glasses for a better color combination.

Aloo Posto - Bengali Recipe

Ingredients:
3-4 potatoes - chopped
3 tbsp poppy seeds
3 green chillies
1 tsp cumin seeds
1 tsp turmeric powder
3 dried red chillies
salt to taste
fresh coriander for garnishing
oil

Method:

Roast the poppy seeds for about a minute. Grind the roasted poppy seeds and green chillies into a paste with some water.

Deep-fry the potatoes till they turn golden brown. Keep aside.

In another pan heat 1½ tbsp of oil. Add the cumin seeds, turmeric powder and dried red chillies.

Stir well till they begin to crackle. Add the poppy seed paste and salt. Cook for 2 minutes.

Now mix in the potatoes, pour a dash of water and leave it to simmer for 7-8 minutes.

Garnish and serve.

Aloo Tikki

Aloo Tikki

Ingredients:

1/4 kg potatoes boiled and grated/mashed
1/4 cup of boiled and mashed green peas
2 slices white bread toasted a bit and made into a coarse pwd/can also use little sooji rawa or crumbled cornflakes
2-3 green chillies finely chopped
1" ginger grated
3 tbsps of chopped fresh coriander leaves finely chopped
salt to taste
1/4 tsp garam masala
1/4 tsp chaat masala (optional)
1 tsp roasted cumin pwd
1/2 tbsp lemon juice
Oil for shallow frying

1.Boil potatoes and cool them before grating them.Add the rest of the ingredients except the oil and mix well.
2.Roll into lemon sized balls and flatten them and shape into cutlets or round burger shaped patties and flatten them a bit.
3.Heat 1 tbsp oil on a griddle and add 3 to 4 tikkis at a time and let them cook on slow fire till a crisp GOLDEN color crust is formed on both the sides.
4.Remove on absorbent paper and serve with tamarind chutney.For preparing tamarind chutney,see my other BLOG from this link
http://goodcritic.sulekha.com/blog/post/2008/01/khatta-meetha-corn-and-vegetable-chat.htm

Variations to serve

1.Aloo Tikki can be served with a drizzle of some green chutney over the tikkis or just plain tamarind chutney 

2.pour some beaten curd and tamarind chutney with a sprinkling of coriander leaves.

3.Just serve with some ketchup for kids. 

Kheer - North Indian Sweets

Ingredients:

2 litres milk
4 tablespoons sugar
2-3 tablespoons rice(washed well and dried on plate)
a few raisins
a few almonds finely sliced(optional)



Procedure:

Heat milk in a large pan.Simmer until reduced to three-quarters its original volume.Add washed rice.Add sugar when rice is tender and continue cooking until milk is reduced to half its original volume.Add raisins and finely sliced almonds.Cool and serve.

Kheer - North Indian Sweets by asith-mohan-mangalore

Rasgulla

Ingredients

1 litre: Milk
300 gm: Sugar
05 ml: Lemon juice
3 drops: Rose essence
1 litre: Water



Method

For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
Knead till very smooth. Make balls of desired size.
Now place the cheese balls in boiling syrup and cook for 15 minutes.
Switch off the flame and let the dumplings stand in the liquid until cool.
Chill for a minimum of 2 hours.
Mix in the essence before serving.






Rasgulla by Asith Mohan Mangalore