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Friday, October 16, 2020

Aloo Tikki

Aloo tikki is an Indian street food. Made from boiled potatoes and shaped like patties. They are crispy from outside and soft from inside. These crispy potato patties are served with tamarind and green chutney. On cold winter evenings you can see people in North India flocking on aloo tikki stalls. The tikkies are made with different types of stuffing. Today I am making them with the easiest stuffing . This does take much time and therefore you can easily serve them as evening snacks today. 

We need:

  • 500 gm boiled potatoes

  • 2 Tbsp All purpose flour

  • 2 Tbsp Cornstarch

  • Oil for shallow frying. 

For Stuffing:

  • 100 gm boiled Green Peas

  • 1 Tbsp Boiled grated Potatoes

  • 1 Tsp Chaat Masala

  • 1 Tsp Red Chilli Powder

  • 1 Tsp Coriander Powder

  • 1 Tsp roasted Cumin Powder

  • 1 Tsp Salt. 

For Serving:

  • 1 Cup Curd

  • ½ Cup Green Chutney

  • ½ Cup Tamarind Chutney. 

  • 2 Tbsp roasted Cumin powder

  • 2 Tbsp Red Chilli Powder

  • 2 Tbsp Chat Masala

  • 1 Large Onion Sliced

  • 1 Large Tomato Sliced

  • Black Salt as required

Here We Go:

  1. Wash and Clean Potatoes. Put them in a pressure cooker. Add enough water to cover the potatoes. Pressure cook them upto 3 whistles. Don't release the steam. Let it cool by itself. Keep them in the refrigerator for ½ an hour. 

  2. After half an hour of refrigeration , grate the potatoes. Then mix cornflour and all purpose flour to them. Mash and Mix them thoroughly till there are no lumps. Keep aside 2 tbsp of this mixture. 

  3. Grease your hands and Make balls from this mixture and flatten them between your palms. Shape all the patties and keep aside. 

  4. In a bowl take all the ingredients listed under for stuffing. Mash them thoroughly . Add the potatoes mixture which we have kept aside to bind the whole stuffing. 

  5. Take one patty in your palm. Create a depression in it with your thumb. Fill the peas mixture in the depression which you have created . Seal the ends and shape them like patties again. 

  6. Heat a pan or girdle ( tawa) on medium heat. Put 3 Tbsp of oil on it. Shallow fry tikkies on it till they are nice and crisp on both sides. 

  7. Serve them hot with curd, tamarind chutney, green chutney and sliced tomato and onions 

When refrigerated boiled potatoes don't turn starchy and are easier to shape. Always keep them in refrigerator for half an hour before preparing any dish from them. 

Wednesday, October 7, 2020

Chicken Salami Sandwich

Breakfast is an important meal of the day. One should start the day with a healthy and nutritious meal. But at the same time due to hectic schedule of the mornings, one wonders how to fit the meal. Don't worry. The Chicken salami sandwich will give you the perfect solution to your breakfast blues. It is a combination of carbs, protein and fibre. Use any bread of your choice. Brown bread, multigrain bread, white bread or garlic bread as per your preference. You can also pan fry it or eat it without cooking. Choice is yours. I prefer cooked one. So here I am sharing the recipe of the cooked version. 

You can carry it to your lunch, picnics or enjoy them while travelling. 

We need:

  • 4 Slices of Bread of your choice

  • 2 Cheese Slices

  • 2 Tomatoes sliced

  • 1 Cucumber Sliced

  • 8 pieces of Chicken Salami

  • 2 Tbsp Pizza pasta Sauce

  • 2 Tbs Green Chutney

  • 4 Tbsp Butter

  • 2 Lettuce leaves. 

  • 1 Tsp Black pepper 

Here We Go:

  • Take 2 Slices and spread Pizza & pasta Sauce on it. 

  • Take 2 more slices and spread Butter on it. Spread Green Chutney on top of the butter slice. 

  • Arrange a lettuce leaf on pizza pasta sauce slice. Keep 4 Slices of cucumber on the lettuce leaf. 

  • On top of cucumber slices, put 4 tomato Slices. 

  • Arrange four slices of salami on cucumber. And top it with a cheese slice. Pre

  • Cover the sandwich with the green chutney slice. If you don't like green chutney, then you can use Mayo in its place. 

  • Heat a pan or tawa. Brush it with butter. Roast sandwich on both the sides till crisp. Enjoy with Hot tea or coffee in winters and milk shakes and cold coffee in summers. 

Preparation Time 10 min
Cooking Time 3 minutes
Makes 2 Sandwiches

Friday, October 2, 2020

Chana Dal Kebabs ( Split Chickpeas)

Chana dal kebabs (Split Chickpeas) are healthy and flavourful as they have goodness of veggies combined with proteins of lentils. These are perfect as starters. Do include them in your next dinner party. You can prepare them in advance and keep in the refrigerator in an airtight containerThese stay Good for four to five days in the freezer Compartment. These are my dear hubby 's favorite starters. Most of the time he helps me in cooking them. This recipe was on my blog list for such a long time. But somehow got delayed. It is a simple recipe and anyone can try their hands on it. 

We Need:

  • 200 gm Chana Dal

  • 2 Boiled Potatoes

  • 3 Slices Bread. 

  • ½ Cup Finely Chopped Carrot

  • ½ Cup Finely Chopped Beans

  • 1 Onion finely Chopped

  • 2 Green Chillies Finely Chopped

  • 2 Tbsp Coriander leaves finely Chopped

  • 1 Tbsp Mango Powder ( Amchoor) 

  • 1 Tsp Freshly grounded Black Pepper powder

  • 1 Tbsp Red Chilli Powder

  • 1 Tbsp Dhania Powder

  • 1 Tbsp Anardana Powder

  • 1 Tbsp Salt. Or to taste

  • Oil for frying. 

Let us Start:

  1. Soak Chana Dal overnight in water. Next day drain the water and grind the Chana dal finely adding a  little water. Beat it well till the colour of the dal appears lighter and it looks fluffy. The air incorporated will make the kebabs soft from inside and will enhance the taste. 

  2. Grate boiled potatoes and add to the ground dal. 

  3. Also grind bread slices in a grinder jar. 

  4. In a mixing bowl add ground Chana dal, potatoes, bread and all the powder spices. 

  5. Also add chopped carrot, beans , onions , green chillies and coriander leaves. 

  6. Mix everything together and it will form a dough . 

  7. Take small balls and roll them between palms of your hands giving it a cylindrical shape. You can also shape them like a tikki. 

  8. Heat oil in a pan and deep fry these kebabs . Keep the oil on medium heat. If you fry at high temperature it will be burnt from outside. At medium heat the kebabs will be well cooked from inside and crisp from outside. 

  9. Drain them on a tissue and serve hot with green chutney and tomato ketchup. Enjoyyy

Wednesday, September 30, 2020

Cheese Chilly

Cheese Chilly is an Indian dish inspired by Chinese Cuisine. Basically it is a fusion dish. If you go to China you will not find this dish on their menu as they don't have cheese in their cuisine. Interesting fact. Maybe going by the popularity of Cheese Chilly, they're gonna add this in their Menu card. 😊Anyway this dish is very popular with Vegetarians. Cottage Cheese cubes dipped in batter and deep fried. These deep fried cheese cubes are then stir fried with vegetables and sauces with and without gravy ,topped with sesame seed and spring onions. This dish is served along with noodles and fried rice as a part of the main meal or eaten alone also as a snack. It is simple to make and lends a variety to the meal. So do try. 

We Need :

For Cheese Cubes Marination

  • 200 gm Cottage Cheese

  • 1 Tbsp Ginger garlic paste

  • 1 Tsp Green Chilli paste

  • 2 Tbsp All purpose Flour. ( Maida) 

  • 1 Tbsp Rice Flour

  • 1 Tbsp Corn Flour (Arrarot) 

  • 1 Tsp Kashmiri Chilli Powder. 

  • 1 Tsp Black Pepper Powder

  • 1 Tsp Salt or to taste

  • Oil for Deep Frying

For Gravy:

  • 1 Large Green Bell Pepper

  • 2 Large Onions. 

  • 7 to 8 pods of Finely chopped Garlic. 

  • 1" Piece of grated Ginger 

  • 1 Tbsp of Dark Soya Sauce

  • 1 Tbsp Red Chilli Sauce

  • 2 Tbsp of Tomato Sauce

  • Corn flour Slurry ie. 1 Tbsp Cornflour dissolved in half cup water. 

  • 2 Green Chillies diagonally cut into pieces. 

  • 2 Tbsp Cooking Oil. 

  • 1 Tbsp Sesame Seed for garnish. 

Here We go

  1. Sprinkle  some salt on the raw cheese block without cutting it. Leave it for five minutes. It will release moisture. Pat dry the cheese block with a Paper Towel. This will remove extra moisture from cheese and you will get crispy Cheese Chilli. 

  2. Cut the cheese into Cubes. 

  3. In the bowl add cornflour, rice flour & all purpose flour. Mix them well. Now add ginger garlic & chilli paste. Next add all the spice powder ie Kasmiri chilli powder, black pepper powder and salt. You can add red food colour if you want to give your dish a bright red colour.

  4.  Add approximately 4 Tbsp of water and Make a paste of coating consistency. Add the cheese cubes and mix well. Leave aside to marinate for 10 minute . 

  5. Heat oil for fryiing. Fry the marinated cheese cubes in medium hot oil. Drain them and Keep aside.

  6. Cut Capsicum and onions into quarters. 

  7. Now let us prepare the gravy. Heat a pan and put 2 Tbsp oil. Add chopped ginger and garlic. Saute for 1 min. Add quarters of Onions and capsicum. Saute till transparent. 

  8. Add soya sauce, tomato sauce and red chilli sauce. Add green  chillies. Saute for a minute. The chillies should remain crisp. You can also add spring onion greens if you like.  

  9. Add Cornflour slurry which we have made. Saute till it starts thickening. Add fried paneer cubes to the gravy. Saute till gravy coats all the paneer pieces. 

  10. Take out in a serving dish and sprinkle sesame seeds and onion greens. Serve hot with rice, noodles or by itself. 

Preparation time 20 min
Cooking Time 15 min. 

Sprinkling salt will remove moisture as well as enhance the taste of cheese. 
Fry cheese in medium hot oil. Less or high heat will make it dry. 

Monday, September 14, 2020

Quick Vegetable Biryani

Fragrant rice cooked with aromatic spices and vegetables makes Vegetable Biryani tasty as well as healthy. Vegetable Biryani is made all over India with different versions. Today we are making a North Indian version of it. I have used peas, carrot, cauliflower and beans.  You can use vegetables of your choice. Soak rice for half an hour before making the pulao. This way the rice grain will be separated from each other. I like the soft texture of cooked rice, unlike the al dente version served in restaurants. Basmati rice usually takes 1:2 ratio of water . In pre soaked rice you can reduce it by ¼ cup i.e. in one cup of presoaked rice you add 13/4  cup water. There is another grandma formula for water measurement and ie. when you finally add rice and water after cooking vegetables, just dip your middle finger in  rice and the water should touch the first line of your finger. I always follow this rule because this way even you can cook rice without measuring. So do try it friends, you will find it very convenient . 

We Need:

  • 1 Cup Basmati rice. 

  • 1 cup Peas

  • ½ Cup cauliflower florets

  • ½ Cup Chopped Carrot

  • ½ Beans cut in small pieces. 

  • 2 Onions Sliced

  • 2 Tomatoes Sliced

  • 8 to 10 Garlic pods

  • 2" Piece Ginger

  • 2 green Chillies

  • 6 Cloves

  • 1 Tejpatta

  • 1 Tbsp Cumin Seeds

  • 2"  Piece Cinnamon (Dalchini) 

  • 7 to 8 whole Black pepper. 

  • 1 Black Cardamom

  • 2 to 3 Green Cardamom. 

  • 2 Tsp Salt or to taste

  • 1 Tsp Red chilli powder. 

  • 2 Tbsp Yellow Butter

  • 2 Tbsp Cooking Oil

  • 2 Tbsp of Fresh Coriander

Here We go :

  1. Wash Rice thoroughly till the water runs clear. Soak them in water for half an hour. 

  2. In a mortal and pestle add garlic, ginger and green chillies. Make a paste of it. Alternatively you can grind them also. 

  3. Cut onion into thin slices. Wash and cut tomatoes finely. 

  4. Wash and cut vegetables into small pieces. Keep aside. 

  5. Heat oil and butter in a pan. 

  6. When oil is heated, add cumin, tejpatta, black and green cardamom, cinnamon and whole black pepper. Roast them for a min. 

  7. When whole spices are roasted add finely sliced onions to them. 

  8. When onions turn pink, add ginger garlic and green chilli paste to them. Saute them till fragrant. 

  9. Time to add finely chopped tomatoes now. Saute till they become mushy. Give the masala a good mix. Add fresh coriander also. 

  10. To this masala add all the vegetables and saute them for two minutes. Don't cook the vegetables, they will be cooked later along with rice. 

  11. Drain water from soaked rice. Now add drained rice to the vegetable mixture in pan. Mix them thoroughly with vegetables and the rice are coated well with the butter and ghee in the pan. 

  12. When everything is mixed together add water to the pan. After adding water stir the rice gently and then cover the pan with a lid.

  13.  Keep the flame on low and leave it for 20 minutes. Don't stir them in between. Take a grain of rice in between your finger and thumb and press. If the rice feel soft and is mashed by pressure, they are cooked. If you feel any hard particle leave it for a minute on flame. Now switch off the gas and leave them for 5 minutes. After 5 minutes open the pan and serve hot with any raita of your choice. 

Wash the Rice gently otherwise the grain will break and you won't get the desired results. 
Always stir rice in ghee before adding water, so as to coat them well with fat. This way the grains of the rice will separate. 

Cheese Burst Bread Pizza

Easy to prepare and great in taste, Bread Pizza is relished by children as well as elders. In today's scenario when eating out is not safe, we all look for varieties in our kitchen.

This recipe has a magic twist. It is a bread cheese burst pizza. It will give you the feel of real pizza. I have used tomato, onion, capsicum, olives and corn kernel for toppings. You can use any vegetables of your choice. If you eat non vegetarian then you can use salami, sausages or boiled chicken along with bell peppers and onions. The more colourful the toppings, the more desirable the pizza is. 

We Need: 

  • 6 Slices of Bread

  • 200 gm Pizza cheese

  • ½ Cup Corn Kernel

  • 1 Green Bell Pepper ( Capsicum) 

  • 1 Tomato

  • 1 Onion Chopped

  • 6 Black Olives

  • 2 Tsp Chilli Flakes

  • 2 Tsp Pizza Seasoning.

  • 4 Tsp Pizza Sauce/ Tomato sauce 

  • 4  Tsp Butter

  • 2 Tsp Cooking Oil

Here We Go:

  1. Microwave Frozen Corn Kernels for 4 minutes. De-seed tomato and bell pepper. Cut them in small pieces. Chop onions and olives also. You can use sliced olives as well, then you don't have to slice them. 

  2. When your veggies are ready, grate pizza cheese and keep aside. 

  3. Spread pizza cheese in between two slices of bread and like making a sandwich. This will be your pizza base. Prepare three pizza bases in the same manner. 

  4. Now heat a pan on low flame. Add ½ tsp of oil and 1 tsp of butter to it.


  5. When the butter starts melting, keep the pizza sandwich on it. Toast it on one side. Take this out in a plate. 

  6. Keep the toasted side up. Spread pizza sauce or tomato ketchup on the toasted side. Spread pizza  cheese on pizza sauce. Then arrange veggie toppings on it. Cover it again with pizza cheese. Sprinkle chilli flakes and pizza seasoning on top.

  7.  Meanwhile, cover the empty pan with a lid and let it remain on low flame. This will create heat inside the pan just like an oven which will later enable the cheese to melt. 

  8. When you finish seasoning the pizza,keep it again inside the pan and put the lid back on. Wait for the cheese to melt, keep an eye, take out as soon as the cheese melts.


  9. The base will also get crisp at the same time. Your homemade Cheese burst pizza is ready and that too in just 5 minutes.