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
Ingredient 2 1/2 cups wheat flour Bunch of methi leaves 1/2 tsp chilly powder 1/2 tsp jeera (cumin seeds) A pinch of turmeric powder A pinch of garam masala 1 tbsp yogurt Salt to taste Water
Ingredients: badam-1 cup sugar-1 cup ghee-5 tbsp milk-1/2 cup Method: Soak badam in hot water for 1/2 hour and thhen remove the skin.Grind in a mimie adding milk little by little. Grind coarsley like idly batter, to this add the sugar and then keep it on the flame. Keep stirring the mixture till the reqrired stage[when rolled inbetween the finger it should come as a ball]. At this stage remove from fire and add the ghee little by little. At first all the ghee will get absorbed, then it will let out the ghee. You can add a little saffron at this stage and transfer into abowl.Delicious home made badam halwa is ready. At first it will be little sticky but after it cools it is all set.
Ingredients Urulaikizhangu ( potato) : ¾ kilo Ginger : a small piece Cinnamon : a small piece Peppercorn : 15 Dry red chilli : 3 Tomato : 4 Turmeric powder : ½ tsp Masala powder : ½ tsp Oil : 4 tbsp Water : 2½ cups Salt : as needed Coriander leaves : a little Method Choose small potatoes, peel skin and prick holes in the potatoes. Soak potatoes in 2½ cups water mixed with salt for ½ an hour. Heat oil in a frying pan. Fry the potatoes in oil and set aside. Grind ginger, cinnamon, peppercorn, chilli to a paste. Grind tomato to a puree. Heat 4 tbsp oil in a frying pan. Add ground masala and fry till the raw smell subsides. Add tomato puree, turmeric powder, salt and fry for sometime. Add potato and fry for 5 minutes. Cover the pan with a lid and cook on a low flame for 5 minutes. Stir the contents in between. When the potato is cooked and the contents thicken, add masala powder and remove the pan from the stove. Sprinkle coriander leaves.
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.
