Tuesday, September 21, 2010
This is an old recipe I learnt from my mother. But, with the following modifications:
I have roasted the tikki on a pan, unlike my mother’s recipe where the tikki are deep fried in oil. This is obviously for health reasons.
I have combined other vegetables like peas and carrot along with potato. My mother used only aloo. I felt adding vegetables make it more nutritious and filling.
Potato – ¼ Kg
Carrot – 100 gms
Peas – 100 gms
Bread – 8 slices
Green Chilli paste – 1 teaspoon
Jeera – ½ teaspoon
Chat Masala – 1 teaspoon
Dry mango powder – ½ teaspoon
Turmeric – ¼ teaspoon
Salt – as required
Coriander – 2 table spoon (finely chopped)
Oil – 2 tablespoon
1. Boil the potatoes and chop them into small pieces. Chop carrots and boil them along with peas for 5 minutes.
2. In a pan add 1 teaspoon of oil add jeera followed by green chill paste. Roast for less than a minute. And add turmeric powder, along with the boiled and chopped potatoes, carrot and peas and cook for 2 minutes.
3. Add 1 teaspoon of chat masala along with ½ teaspoon of dry mango powder (or lemon juice) and salt for taste. Cook the mixture for 1 minute. Garnish with chopped coriander leaves and the filling is ready now.
4. Cut the crust/edges of the bread slice to retain the white portion. Dip the bread slice in a bowl of water for less than 2 seconds. Remove the bread slice from water and squeeze the water out.
5. Make small balls of the filling mixture (prepared in step 3).
6. Place the ball made out of the filling on slice of bread which has been prepared as mentioned in step 4.
7. Wrap the bread around the filling such that it is covered on all sides without any breakage. (Similar to wrapping a paratha in dough).
8. Slightly press the tikki to take the shape of a cutlet. This is not required if we were deep frying it in oil. As we are cooking it on a pan it is more convenient if the tikkis are shaped like cutlets.
9. Heat a pan and add a teaspoon of oil and cook the tikkis on the pan.
10. Serve with tomato ketchup or mint chutney.
Tuesday, May 25, 2010
Onion – 1 Large
Carrots – 250 grams
Green Chillies – 1 nos
Ginger – 1 inch piece
Mint Leaves – 8 leaves
Coriander – 8 leaves
Fresh Cream – 1 tablespoon
Water – 3 cups
Salt and Sugar – as required
Pepper Powder – ¼ teaspoon
Butter – 2 teaspoon
1. Wash Carrots and chop into medium sized pieces.
2. In a clean muslin cloth tie green chillies, ginger, coarsely chopped mint and coriander leaves.
3. Heat a pressure cooker and add 2 teaspoons of butter.
4. Fry the chopped onion for 2 minutes in reduced flame.
5. Add 3 cups of water to the pressure cooker.
6. Add the chopped carrots and the spices tied in muslin cloth to the pressure cooker.
7. Pressure cook for 5 to 7 minutes.
8. Remove the cooker from the flame and allow it to cool.
9. Squeeze and discard the spice bag from the cooker.
10. Blend the contents of the pressure cooker in a food processor and strain.
11. Dilute with water and add salt along with sugar as required.
12. Heat till boiling point and add pepper powder.
13. Garnish with fresh cream and serve.
Sunday, April 25, 2010
This is a very good breakfast recipe as it is made of chickpea it will not make you hungry soon unlike the normal dosa.
White Chickpea – 2 cups
Rice – 1 cup
Red Chilli – 6
Ginger – ½ inch
Salt – 1 ½ teaspoon
Onion – 2 medium
Coriander and Curry leaves – 1 tablespoon each
Coconut – ½ cup (grated)
Oil – ½ cup
Asafoetida – 1 pinch
Oil – 1 teaspoon
Mustard – ½ teaspoon
Black gram dal -1 teaspoon
- Soak the chickpea along with rice overnight (or at least for 6 hours and ensure to change the water after 3 hours)
- Grind red chilli, ginger, salt along with the chick pea and rice to form a coarse paste.
- To the chickpea paste add chopped onion, coriander and curry leaves and grated coconut.
- For seasoning, add one teaspoon oil in a frying pan. Add the mustard seed, black gram and
Bengalgram dal and Asafoetida to the hot oil.
- Add the seasoning to the chickpea mixture.
- Heat a pan and add a ladle full of the seasoned chickpea mixture at the centre and spread it to form a dosa, add one teaspoon of oil and cook the dosa on both sides till it is crisp.
- Serve the adai with tomato ketchup or any of your favorite chutney.
This is a variation of a traditional tamil snack called ‘Parupu Urundai’ which is made using toor dal. My variation uses chickpea and also added vegetables and greens. This is a very nutritious dish as it does not require any oil.
White Chickpea – 1 cup
Green chilli – 5
Salt – 1 teaspoon
Carrot – ½ cup (grated)
Onion – 2 (medium)
Coriander and Curry leaves – 1 tablespoon each
Coconut – 2 table spoon (Finely chopped)
- Soak the chickpea overnight (or at least for 6 hours and ensure to change the water after 3 hours)
- Grind Green chilli, Chickpea along with salt coarsely.
- Add chopped onions, Coriander and Curry leaves, finely chopped coconut and grated carrots to the chickpea paste and mix well.
- Make dumplings from the chickpea mixture and steam cook them for 15 minutes in medium flame.
Note: You may add other vegetables along with to in place of carrots in step three. I have added chopped spinach as shown in the picture.