Archive for October, 2010


Aloo Tikki Chaat (Chole Aloo Tikki / Dahi Tikki)

Ingredients: (12 Tikki)

Stuffing Masala:

  • Green Peas                       :  1 cup
  • Water                               :  1/2 cup
  • Ghee                                :  1 table spoon
  • Cumin Seed (Jeera)           :  1/2 tea spoon
  • Hing                                 : A pinch
  • Dhaniya powder               :  1 tea spoon
  • Besan                               :  1 table spoon
  • Grated Ginger                   :  1 tea spoon
  • Green Chilly                     :  1 medium size
  • Red chilly powder            :  1/2 teaspoon
  • Garam masala powder      :  1/2 teaspoon
  • Salt                                   :   1 tea spoon
  • Coriander leaves (Hara Dhaniya) for flavour

Aloo tikki:

  • Potato (Aloo)                    : 5 medium size
  • Bread slices                      : 5
  • Corn flour                        : 2 table spoon
  • Oil for frying

Chole:

  • Chole                               : 1 cup
  • Water                               :  3 1/2 cup
  • Tomatoes                        :  4 medium size
  • Onion                              :  2 medium size
  • Oil                                   : 1 table spoon
  • Green chilly                     :  2 medium size
  • Cumin Seed (Jeera)           :  1/2 tea spoon
  • Dhaniya powder               :  2 tea spoon
  • Red chilly                         :  3/4 tea spoon
  • Garam masala powder      : 3/4 tea spoon
  • Salt                                  :   2 tea spoon
  • Grated Ginger                  :  1 tea spoon
  • Coriander leaves for garnishing

Method:


Stuffing Masala:

  • Add green peas and water in a pressure cooker.
  • Boil them with 2-3 whistles on high flame.
  • Open the lid after 10 minutes and keep it aside for cooling.
  • Filter out the green peas with a help of sieve(chalni) and mash them lightly.
  • Add ghee in a fry pan and keep it on a medium flame for 1 minute.
  • Add asafetida (hing) and jeera to it and wait for a 30 seconds.
  • Add dhaniya powder, red chilli powder and garam masala powder to it.
  • Add besan to it and mix it well, till it gets golden reddish in color.
  • Add mashed peas, salt, chopped green chilly, grated ginger and grated coriander leaves to besan mixture.
  • Mix them well and keep the fry pan on medium flame for 1 minute.
  • The stuffing is ready.

Aloo Tikki:

  • Boil, peel and mash potatoes well.
  • Dip the bread slices in water for 5 secs.
  • Take the bread slices out of water and squeeze out the water completely from them.
  • Take the mashed potatoes and these bread slices into a bowl and knead well to get the dough.
  • Divide the dough into balls.
  • Press each ball with hand so that it would make into a round shape.
  • Place the stuffing in it and close the balls so that it should not come out while frying as shown in the snap shot.
  • Put oil in a kadai and heat it well.
  • Once the oil is hot,  fry the stuffed balls(tikkis) in it till they get golden brown on both sides.
  • Take out the tikkis from the oil and put them on a tissue paper to drain the excess oil out.

Chole: (http://littlebangalore.com/2010/10/31/chole/)

  • Wash and soak chole for about 6 – 8 hours in water.
  • Place them in a pressure cooker and water to it.
  • Boil them on high flame with 6 whistles. Make sure the chole are soft. Boil more if needed.
  • Chop tomatoes and onions and grind them a mixer to get a paste.
  • Heat oil in a kadai.
  • Add cumin seeds, dhaniya powder, red chilly powder, garam masala and grated ginger to the oil.
  • Fry them for 30 seconds.
  • Add tomatoes and onion paste to it.
  • Add salt to it.
  • Let them cooked properly over medium flame for 15-20 minutes.
  • Add the boiled chole, water if required and mix well.
  • Cover and cook on medium heat for 3-4 minutes.
  • Add coriander leaves for garnishing

Serving Options:

  • Prepare dhaniya chutney and imli chutney/tomato ketchup.

Option 1: Aloo Tikki Chole

  • Put an aloo tikki in a plate.
  • Pour the chole on the aloo tikki.
  • Spread dhaniya chutney and imli chutney on them.
  • Sprinkle chopped onions and coriander leaves.
  • Serve hot. :)

Option 2: Dahi Tikki

  • Put an aloo tikki in a plate.
  • Pour blended curd on the aloo tikki.
  • Spread dhaniya chutney and imli chutney on them.
  • Sprinkle chopped onions and coriander leaves.
  • Serve hot. :)

Option 3: Burger

  • Place the aloo tikki between bunn slices with onion and tomato slices.
  • Add dhaniya chutney/imli chutney/tomato ketch up as well.


Share

Chole

Chole:

Ingredients: (for 5 people)

  • Chole                               : 1 cup
  • Water                               :  3 1/2 cup
  • Tomatoes                        :  4 medium size
  • Onion                              :  2 medium size
  • Oil                                   : 1 table spoon
  • Green chilly                     :  2 medium size
  • Cumin Seed (Jeera)           :  1/2 tea spoon
  • Dhaniya powder               :  2 tea spoon
  • Red chilly                         :  3/4 tea spoon
  • Garam masala powder      : 3/4 tea spoon
  • Salt                                  :   2 tea spoon
  • Grated Ginger                  :  1 tea spoon
  • Coriander leaves for garnishing

Method:

  • Wash and soak chole for about 6 – 8 hours in water.
  • Place them in a pressure cooker and water to it.
  • Boil them on high flame with 6 whistles. Make sure the chole are soft. Boil more if needed.
  • Chop tomatoes and onions and grind them a mixer to get a paste.
  • Heat oil in a kadai.
  • Add cumin seeds, dhaniya powder, red chilly powder, garam masala and grated ginger to the oil.
  • Fry them for 30 seconds.
  • Add tomatoes and onion paste to it.
  • Add salt to it.
  • Let them cooked properly over medium flame for 15-20 minutes.
  • Add the boiled chole, water if required and mix well.
  • Cover and cook on medium heat for 3-4 minutes.
  • Add coriander leaves for garnishing
Share

Ingredients (for 4 people)

  • Sooji/Rawa              : 1 cup
  • Water                       : 3 ½ cups
  • Sugar                       : 1 ¼ cup
  • Ghee                        : 2 ½ tablespoon
  • Almond  and Kismis for Garnishing

Method:

  • Add ghee to a fry pan and heat it for 30 seconds over medium flame.
  • Add sooji to it and mix it well in ghee.
  • Let it be on medium flame (bhunna) until it turns to light golden reddish in color.
  • Add water and sugar to a container.
  • Boil it until the sugar dissolves.
  • Make the flame low and add the sugar mixed hot water to the fry pan with sooji and stir them well.
  • Let the sooji soak the water on a medium flame leave.
  • Garnish it with almond and kismis and serve hot. :)
Share


 

 

 

 

 

 

 

Ingredients (for 4 people)

  • Panner                        : 150 grams
  • Spinach (Palak)           : 500 grams
  • Ghee                          : 1 tablespoon
  • Jeera                           : ½ teaspoon
  • Asafoetida (hing)        : A pinch
  • Besan                         : 1 tablespoon
  • Tomatoes                   : 4 medium size
  • Grated Ginger             : 1 teaspoon
  • Salt                             : 1 ½ tea spoon (as per taste)
  • Red Chilly Powder     : ½ tea spoon
  • Lemon

Method:

  • Separate out the palak leaves from their stems.
  • Chop the leaves into smaller parts and wash them thoroughly in water.
  • Chop the tomatoes into big pieces.
  • Place the washed palak leaves and tomato pieces in a pressure cooker and add salt to it.
  • Keep the pressure cooker on a medium flame for boiling.
  • 3-4 whistles are good enough for indicating the boiling.
  • Open the lid after 10 minutes and keep it aside for cooling.
  • Once it gets cooled, grind it properly in a mixer to get a green paste.
  • Add ghee in a fry pan and keep it on a medium flame for 1 minute.
  • Add asafetida (hing) and jeera to it and wait for a 30 seconds.
  • Add besan to it and mix it well, till it gets golden reddish in color.
  • Add the palak paste, ginger and red chilly powder to the besan mixture in the fry pan. Make sure that the flame should be low while adding palak to besan mixture.
  • Add salt if required.
  • Chop the paneer into smaller pieces.
  • Once the paste gets boiled, add paneer to it and mix them well.
  • Add lemon to enhance the taste. [Optional]
  • Serve hot, garnished with cheese/butter. :)
Share


 

 

Ingredients (for 2 people)

For Boiling Pasta:

  • Pasta/Macroni                            : 1 cup
  • Water                                          : 2 1/2 cup
  • Refined Oil                                 : 1 teaspoon
  • Salt                                             : 1 teaspoon

For Pasta Gravy:

  • Butter                                          : 2 tablespoon
  • Oregano                                      : 1 teaspoon
  • Red Chilly Flakes                        : 1/2teaspoon
  • Onion                                          : 1 medium size
  • Tomato                                        : 2 medium size
  • Salt                                              : 3/4 teaspoon (or as per taste)
  • Tomato Sauce                              : 1 tablespoon

Method

For Boiling  Pasta:

  • Add water, oil and salt in a container.
  • Heat it for 1 minute on high flame.
  • Add pasta to it and heat it for additional 10 minutes on medium flame. Make sure that the pasta is boiled properly as sometime it may take some extra time.
  • After boiling, separate out the pasta from water with the help of chalni.

NOTE: You can also boil the pasta in a microwave as well.

For Pasta Gravy:

  • Chop the onion and tomatoes into small pieces.
  • Add butter to a fry pan and heat it with medium flame for 30 seconds.
  • Add the chopped onion to it and heat it with  medium flame for 2 minutes.
  • Add the chopped tomatoes and heat it over medium flame for 10 minutes.
  • Once onion and tomatoes are fried properly, add salt, oregano, red chilly flakes  and tomato sauce to it and mix them well to get the pasta gravy.
  • Add the boiled pasta to the gravy and mix them well. Keep it over medium flame for 1 minute.
  • Serve hot after sprinkling oregano to enhance the look and the taste. :)
Share

Rawa Toast

Bread wrapped in batter

 

 

 

 

 

 

 

Ingredients

  • Curd                  : 1 cup
  • Rawa (Sooji)       :  2 cup
  • Pepper               :  ½  teaspoon
  • Salt                    :  1 teaspoon
  • Green Chilly       :  1 piece
  • Capsicum           :  1 medium size
  • Onion                 :  1 large size
  • Maida Bread        :  4 Slices
  • Malai                   : 1 table spoon

Method

  • Mix the rawa well in curd for the batter and add water appropriately to make it a semi-liquid.
  • Add malai to the batter and mix it well.  Keep the batter for 30 minutes for rawa to get soaked.
  • Chop capsicum, onion and green chilly in small pieces.
  • Add chopped capsicum, onion and green chilly in the batter.
  • Add salt and pepper to the batter.
  • Divide the bread pieces in two halves and apply batter on both sides.
  • Spread oil on tawa and place the wrapped bread pieces on it.
  • Flip the slices after one side get cooked and become reddish.
  • Serve the slices hot with tomato ketchup after both sides get reddish in color.
Share