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.  

Rajma Aloo tikki ( Kideny Beans and potato cutlets.)

Growing up in Delhi, needless to say that I grew up with Delhi street foods, a snack of endless varieties, eaten on the run or with group of friends. A Reasonably priced food seems to suite teenager’s budget to impress their date. My favorite has been Aloo chat with loads of tamarind juice, mint chutney and yogurt. Here is my Healthier version Rajma ( kidney beans)aloo tiki, Rich in iron, copper, potassium, zinc protein and carbohydrates.

preparation in advance: 2 cups boiled kidney beans ( if using Canned , drain and add them to boiling water to remove strong odor of Canned food. Boil and drain.

1 large size potato boiled and mashed. ( you can also use microwave to make it soft)

1 cup mixed vegetables boiled and mashed (beans, carrots, ¼ of beetroot for color, peas) this can be optional 

2 slice of bread (soak them in water for few seconds. Drain mash and use this for binding)

¼ cup semolina

 Grind

 Ginger ¼ inch

½ cup coriander leaves, 5 mint leaves or ¼ tsp powder.

2 or 3 green chills

 Dry spices:

1 tbsp Garam masala

1 tsp jeera pwder\

1tbsp chaat masala

½  tsp kala namak( balck salt)

Red chilli powder

Method:

In skillet warm 3 Tbsp oil add ½  tsp cumin seeds. At this point some love to add ½ cup chopped onions but I usually do without it.

Add vegetables, mashed kidney beans with dry spices, stir and cook for 10 minutes. Add potato and grind stuff to this mixture. Add Bread and semolina, salt to taste and any extra spices you think is needed. I usually end up adding more chaat masala and red chili powder. Mix well.

Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.

Heat 2 tbsp oil in a non-stick pan over a low heat. Slip in the patties and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.( if the mixture does not bind, add 2 tbsp corn flour OR bread crumbs. OR simply dip them in 1 egg beaten, roll them in bread crumbs)

Serve hot with chutney.

I have eaten deep fried version which in my opinion taste a little better. But then anything fried is awesome if you don’t count calories!!

Khasta Kachori

I think its about time I post something from my Indian cuisine, how about Khasta Kachoris to start with. I did make some changes to original recipe. I think this is one of my favorite among Indian appetizers. You can eat this with any Indian chutney. I personally like eat with mint /coriander chutney.

Ingredients for crust: makes about 12 kachoris:

• 1 cup All Purpose flour (plain flour or maida)
• 1/4 teaspoon salt
• 3 tablespoons oil
• 2 tablespoon Suji
• 1/4 cup water  

Ingredients for filling:

1. 1/4 cup yellow moong dal/ urad dal / chana dal.
2. 1 teaspoon coarsely grind fennel seeds (saunf)
3. 1 teaspoon coarsely grind coriander seeds (dhania)
4. 1 teaspoon red chilly flakes
5. 1/4 teaspoon ginger powder
6. 1 teaspoon mango powder (amchoor)
7. Pinch of asafetida (hing)
8. 1/2 teaspoon salt (adjust to your taste)
9. 1 tablespoon oil
10. 2 tablespoons water
11. Oil to deep fry and ½ tsp cumin seeds.

Method:

To make crust:

1. Mix the flour, salt, suji and oil.
2. Add chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough now at this point. Cover the dough and let it sit for at least fifteen minutes and now knead dough for 1 minute.

 To make filling:

· Grind soaked dal coarsely in a food processor... Set it aside.

· In a non-stick pan, heat 1 tsp oil, and sauté cumin seeds till they begin to sizzle, add dal powder in a frying pan and roast on medium heat for about two to three minutes. Dal should turn lite brown in color. Turn off the heat. Add all the dry spices and mix it well and let the mixture cool off. Add two tablespoons of warm water and mix well. Water makes dal a little soft.

To make the Kachoris:

·         Take the dough and knead it for a few minutes. Divide the dough in twelve equal parts.

·         For each dough ball, roll out the dough into a small circle and put around one tbsp of the filling in the center. Bring the ends of the circle together and form into a ball.

·         Seal the edges completely so that the stuffing does not come out. Press dough balls with back of your palm, to flatten. Avoid rolling pin as that might let mixture ooze out.

·         Deep fry till brown and crisp on both sides. Fry them on medium-low heat for 3 minutes each side. High heat makes kachoris too soft...Enjoy!