Carrots Beetroot and potato Tikkis/ cutlets

This delicious patties melts in your mouth and looks as good as it tastes. Its a  simple effortless recipe and a healthy appetizer. I have to thank my friend M&M for this recipe. She herself is a wonderful cook. Her specialty though as I think, is Indian sweets and appetizers apart from many ..Here is her version.

1.       2 potatos ( medium size)

2.       2 beetroot ( medium size)

3.       1 cup chopped carrots.

4.       2 Tbsp ginger.

5.       1 tsp amchoor

6.       1 tsp chaat masala

7.       ½ tsp red chili powder

8.       3 to 4 green chilies

9.       Coriander half a bunch

10.    ¼ tsp garam masala

11.    Salt to taste.

 ½  cup Bread crumbs for binding

Peel potato and beetroots steam them in pressure cooker and Drain.

In food processor, Add  all 1-11 ingredients and run processor for less than 30 seconds..Make sure batter does not turn into paste. Set aside. Heat oil in a pan, add the mixture. Stir until the mixture does not stick to the bottom of the pan. Cool and then add bread crumbs. Make into desire shapes and shallow fry until crusty on top. Serve with your favorite chutney.  

Steamed/ fried dumplings

So I try Chinese dumplings. These give "rustic" a real run for it's money.  They are so versatile to use , throw them in soup deep fry , steam or pan fry. Though Chinese have perfected this art but we are not too far from it too When I made them I remembered Modak. Here is my version of Dumplings. I start with veg. Options for non veg is mentioned below.

1. 1/2 pound firm tofu/ 1/3 cup Paneer
2. 1/4 cup coarsely grated carrots
3. 1/2 cup shredded Napa cabbage
4. 2 tablespoons finely chopped red pepper
5. ¼  cup finely chopped scallions
6. A tbsp of hot sauce from Chinese store. I buy the one in jars you can see pepper flakes in it.
7. 2 teaspoons finely minced fresh ginger
8. 1 tablespoon chopped cilantro leaves
9. 1 tablespoon soy sauce
10. 1 tablespoon hoisin sauce
11. 2 teaspoons sesame oil
12. 1 teaspoon kosher salt
13. 1/4 teaspoon freshly ground black pepper
14. Bowl of water, plus additional water for steamer
15. 35 to 40 small wonton wrappers
16. Non-stick vegetable spray, for the steamer
17. For non veg : choose 1/3 pound of minced pork, chicken and add a tbsp of garlic and ginger paste with the rest of ingredients.
18. The dipping sauce : 
19. 1/3 c. dark soy sauce
    3 slices ginger, minced
    2 tsp. Oriental sesame oil
    1/2 tsp. sugar
    1/3 c. rice vinegar
    3 cloves garlic, minced
    1 tsp. chili oil

Directions

Preheat the oven to 200 degrees F.

In a food processor add number 1-8. Run for less than ½ a minute, the mixture should look crumbled and not paste. Remove in a bowl and combine with numbers 9-13.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu /paneer mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

There are three  ways to make them either pan fry, steam or drop them in hot water.

Steam method: Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

Hot water method:  Boil 10 to 12 cups of water. Once it reaches boiling point, drop dumpling. In few minutes they will float on top . Remove and drain.

Pan fry method:  In 3 tbsp of oil shallow fry dumplings on low heat, turn them frequently until light brown in color.