Ingredients
To Be Mixed Together Into A Green Peas Stuffing
1 cup boiled and coarsely crushed green peas
1/4 cup finely chopped coriander (dhania)
1 tsp ginger-green chilli paste
1/2 tsp sugar
2 tsp lemon juice
salt to taste
For The Covering
1/2 cup semolina (rava)
1/2 tsp ginger (adrak) green chilli paste
1/2 tsp sugar
salt to taste
1/2 tsp oil for kneading
Other Ingredients
oil for deep-frying
Accompaniments
green chutney
tomato ketchup
Method
For the covering
.Boil 1 cup of water in a deep pan.
.Remove from the flame, add the semolina, ginger-green chilli paste, sugar and salt, and mix well so that no lumps remain.
.Cover with a lid and keep aside for 2 minutes.
.Transfer the mixture to a plate and keep aside to cool slightly.
.Knead the mixture using oil to a smooth and soft dough. Cover with a wet muslin cloth and keep aside.
How to proceed
.Divide the dough and the stuffing into 8 equal portions and keep aside.
.Take a portion of the dough and shape it between your palms to a 75 mm. (3”) diameter circle.
.Form a depression in the centre of the circle, place a portion of the stuffing and bring together the edges in the centre to seal the stuffing.
.Roll again while pressing gently between your palms to a 50 mm. (2”) diameter flat tikki.
.Repeat with the remaining ingredients to make 7 more tikkis.
.Heat the oil in a kadhai and deep-fry the tikkis till they turn golden brown in color from both the sides. Drain on absorbent paper.
Ready to serve or you can pack it for to go.
Monday, February 7, 2011
CORN BHEL CHAT
Ingredients
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 cup boiled green peas
1 cup boiled sweet corn kernels
1/4 cup chopped and boiled potatoes
2 tbsp chopped tomatoes
salt to taste
1/4 cup Khajur Imli ki Chutney
1/2 tsp chaat masala
1 tbsp finely chopped coriander
2 tbsp sev and 2 tbsp pomogranate seeds for the garnish
Method
.Heat the oil in a non-stick pan and add the cumin seeds.
.When the crackle, add the onions and sauté for 2 minutes.
.Add the green peas, corn and potatoes and mix well. Remove from the flame and keep aside to cool.
.When cool, add the tomatoes, salt, khatti-meethi chutney, chaat masala and coriander and mix well.
.Serve immediately garnished with sev and pomegranate seeds.
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 cup boiled green peas
1 cup boiled sweet corn kernels
1/4 cup chopped and boiled potatoes
2 tbsp chopped tomatoes
salt to taste
1/4 cup Khajur Imli ki Chutney
1/2 tsp chaat masala
1 tbsp finely chopped coriander
2 tbsp sev and 2 tbsp pomogranate seeds for the garnish
Method
.Heat the oil in a non-stick pan and add the cumin seeds.
.When the crackle, add the onions and sauté for 2 minutes.
.Add the green peas, corn and potatoes and mix well. Remove from the flame and keep aside to cool.
.When cool, add the tomatoes, salt, khatti-meethi chutney, chaat masala and coriander and mix well.
.Serve immediately garnished with sev and pomegranate seeds.
Wednesday, November 10, 2010
PANEER WRAP
Ingredients:
100 gms grated paneer; 100 gms boiled French beans and carrots; one cup chopped coriander; one chopped onion; one tsp jeera; juice of one lemon; half tsp red pepperika; one tsp extra virgin oil; 100 gms whole wheat flour
Method:
Make four rotis from the whole wheat atta . Grate the paneer and add all the ingredients to it beside oil. Sauté it in oil and place it on the roti and roll it. Have it with green chutney or salsa. The dough can be prepared the day before. All the ingredients can be chopped the day before.
100 gms grated paneer; 100 gms boiled French beans and carrots; one cup chopped coriander; one chopped onion; one tsp jeera; juice of one lemon; half tsp red pepperika; one tsp extra virgin oil; 100 gms whole wheat flour
Method:
Make four rotis from the whole wheat atta . Grate the paneer and add all the ingredients to it beside oil. Sauté it in oil and place it on the roti and roll it. Have it with green chutney or salsa. The dough can be prepared the day before. All the ingredients can be chopped the day before.
PATATO PIZZA
Ingredients:
250 gms potatoes; 100 gms tomatoes; one capsicum; quarter cup boiled yellow corn; one chopped onion; two-three olives; some mushrooms.
Method:
Boil and mash potatoes. Add salt to taste. Make tomato puree. Add salt to taste. Make small flat pancakes from the boiled and mashed potatoes. Decorate it with capsicum, corn, onions, olives and mushrooms, grate paneer on top. Bake in an oven at 400 degree celsius for 15 minutes.
Hot Tip: Puree and potatoes can be made before hand.
250 gms potatoes; 100 gms tomatoes; one capsicum; quarter cup boiled yellow corn; one chopped onion; two-three olives; some mushrooms.
Method:
Boil and mash potatoes. Add salt to taste. Make tomato puree. Add salt to taste. Make small flat pancakes from the boiled and mashed potatoes. Decorate it with capsicum, corn, onions, olives and mushrooms, grate paneer on top. Bake in an oven at 400 degree celsius for 15 minutes.
Hot Tip: Puree and potatoes can be made before hand.
SPINACH TIKKI WITH VEGETABLES
Ingredients:
One bunch spinach shredded; half grated white radish; one grated carrot; two boiled potatoes; salt to taste; one-two tsp green chilli and ginger paste; quarter cup crushed peanuts.
Method:
Grate carrot, radish and boiled potatoes. Mix them with all other ingredients. Make small tikkies from that mixture. On each tikki add chopped tomatoes, both chutneys and serve.
Hot tip: The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge.
One bunch spinach shredded; half grated white radish; one grated carrot; two boiled potatoes; salt to taste; one-two tsp green chilli and ginger paste; quarter cup crushed peanuts.
Method:
Grate carrot, radish and boiled potatoes. Mix them with all other ingredients. Make small tikkies from that mixture. On each tikki add chopped tomatoes, both chutneys and serve.
Hot tip: The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge.
HEALTHY PANCAKES
Ingredients:
One teacup moong dal ; 200 gms white gourd; three green chillies; three tbsp fresh low fat yogurt; a pinch of asafoetida; salt to taste; two tomatoes, chopped; two finely chopped green chillies; two to three tbsp chopped coriander; salt to taste (rock salt); one tsp extra virgin oil.
Method: For the batter, soak the dal for three to four hours. Grind the soaked dal with green chillies and yogurt.
Add asafoetida and salt, mix well. To proceed, heat a non- stick tawa and spread a little moong dal mixture and oil on it. Then, spread a little stuffing and smear a oil on the sides. Turn upside down and cook again for a few minutes.
Repeat with the remaining mixture and stuffing.
Serve hot with mint chutney or sweet chutney.
One teacup moong dal ; 200 gms white gourd; three green chillies; three tbsp fresh low fat yogurt; a pinch of asafoetida; salt to taste; two tomatoes, chopped; two finely chopped green chillies; two to three tbsp chopped coriander; salt to taste (rock salt); one tsp extra virgin oil.
Method: For the batter, soak the dal for three to four hours. Grind the soaked dal with green chillies and yogurt.
Add asafoetida and salt, mix well. To proceed, heat a non- stick tawa and spread a little moong dal mixture and oil on it. Then, spread a little stuffing and smear a oil on the sides. Turn upside down and cook again for a few minutes.
Repeat with the remaining mixture and stuffing.
Serve hot with mint chutney or sweet chutney.
Tuesday, September 14, 2010
TOMATO CHUTNEY
Ingredients
1 cup chopped tomatoes
1/4 cup chopped onions
2 green chillies, chopped
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste
Method
.Heat the oil in a non-stick pan, add the green chillies, chana dal, urad dal and curry leaves and sauté for a few seconds.
.Add the onions and sauté till they turn translucent.
.Add the chopped tomato, turmeric powder and salt and sauté for another 4 to 5 minutes.
.Allow to cool completely.
.Purée the mixture for a few seconds in a blender to get a coarse chunky chutney.
.Serve at room temperature or store upto 2 days, refrigerated.
1 cup chopped tomatoes
1/4 cup chopped onions
2 green chillies, chopped
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste
Method
.Heat the oil in a non-stick pan, add the green chillies, chana dal, urad dal and curry leaves and sauté for a few seconds.
.Add the onions and sauté till they turn translucent.
.Add the chopped tomato, turmeric powder and salt and sauté for another 4 to 5 minutes.
.Allow to cool completely.
.Purée the mixture for a few seconds in a blender to get a coarse chunky chutney.
.Serve at room temperature or store upto 2 days, refrigerated.
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