Aloo Tikki :
Aloo tikki is an indian snack made out of boiled potatoes, peas and various spices. Here, "Aloo" means Potatoes and "Tikki" means small cutlet. It is usually served with green chutney and yogurt.
Ingredients :
- 3 potato / aloo boiled
- 1 chili finely chopped
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- ½ tsp red chilli powder
- ½ tsp cumin powder
- ½ tsp aamchur
- Salt to taste
- 2 tbsp mint / pudina chopped
- 2 tbsp coriander chopped
- 2 tbsp corn flour
- oil for frying
Method of preparation :
1. Pressure cook potatoes for 4-5 whistles and drain off the water as soon as pressure releases. In a large mixing bowl take 3 boiled and grated potato.
2. Add 1 chilli, 1 tsp ginger garlic paste, ¼ tsp turmeric, ½ tsp chilli powder, add ½ tsp cumin powder.
3.Also add ½ tsp aamchur, and salt to taste.
4. Further, add 2 tbsp mint, 2 tbsp coriander and add 2 tbsp cornflour and mix well.
5. Mix well forming a soft dough.
6. Grease hand with oil and prepare ball-sized tikki.
7. Fry in oil until it turns golden brown. Flip over and cook on both sides.
8. Serve hot with green chutney or tamarind chutney.
Dahi vada :
Dahi vada is a chaat mostly popular in north india. It is served with dahi.
Ingredients :
- 1 cups urad dal
- 10 grms ginger
- 2 - 3 green chilies
- 2\3 baking powder
- Small bunch coriander
- salt to taste
- oil for frying
- 450 grams plain yoghurt
- 3 cups water
- 3/4 tsp powdered and roasted cumin
Method of preparation :
1. Soak urad dal overnight or for at least 4 hours. Drain off most of the water from the lentils. Add it in your grinder. Add the ginger and green chilies and blend.
2. The batter must be smooth. You can add more water if necessary. When you stir it should be fluffy.
3. Heat oil in a wok.
4. Scoop up around an amount of batter and using your thumb to help ease it off and slide it off into the hot oil. Do for 2-3 batches. Fry for 5-6 minutes or until golden.
5. Add the warm vada in water and let them soak for 20 minutes. After 20 minutes remove water by pressing them between your palm. keep them aside in a plate.
6. Whisk yogurt, water, salt, sugar and roasted cumin powder
until smooth.
7. Place vada in a serving bowl. Spoon over yogurt cream, tamarind and coriander chutney.
8. Your dahi vada ready to serve.
Soya chunks pulav :
Ingredients:
- 1 cup rice
- 1/2 cups of soya chunks
- 1 medium sized onion
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tsp oil
- 1 cinnamon
- 1 bay leaf
- 2 cloves
Method of preparation :
1. Wash rice and soak it for 15 min.
2. After 15 minutes, heat a pressure cooker with oil.
3. Add jeera, cinnamon, cloves, bay leaf and roast for a second.
4. Add the onions and saute.
5. Add ginger garlic paste, and stir.
6. Add soya chunks, red chilli powder, turmeric powder and mix well.
7. Drain water from rice and add the rice to the cooker and mix gently.
8. Add 1-1/2 cups water, salt, garam masala and stir to distribute evenly.
9. Close the cooker with the lid and let it cook over medium flame for 2 whistles.
10. Switch off and let the pressure release by itself.
11. Soya chunks pulav is ready. Serve hot.
Recipe by pranav
Matar Paneer :
What is Matar Paneer :
- Mattar paneer is a vegetarian north indian dish consisting of peas and paneer spiced with garam masala.
- It is served with rice, naan, poori, or roti.
Ingredients :
- 1 tsp oil
- 225 grams of paneer
- 2 cm ginger
- 1 tsp cumin
- 1 tsp turmeric
- small bunch of coriander
- 2 green chilli
- 4 tomatoes
- 150 grams peas
- 1 tsp garam masala
Method of preparation :
1. Heat the oil in a pan over high heat until it’s hot.
2. Add the paneer, then turn the heat down. Fry until it starts to brown , make sure it is brown on each side. Remove the paneer from the pan and drain on kitchen towel.
3. Put the ginger, cumin, turmeric, coriander and chilli in the pan, and fry for 1 min.
4. Add the tomatoes, mashing them with the back of a spoon and cook everything for 5 mins.
5. Add a splash of water if it’s too thick. Add the peas and cook for a further 2 mins.
6. Then stir in the paneer and sprinkle over the garam masala. Spread coriander leaves and serve hot.
Egg curry with rice and lentil pilau :
For egg curry :
Ingredients :
Vegetable oil 4 tbsp
Mustard seed 1½ tsp
Curry leaf 1½ tbsp
Onions 2
Ginger 50g
Turmeric 1 tsp
Chilli powder ½ tsp
Tomatoes 2
Sugar 1-2 tsp
Eggs 8
Coriander small
bunch
For the rice and lentils
Ingredients :
|
Basmati Rice
|
250g
|
|
Red lentil
|
140g
|
|
Vegetable oil
|
4 tbsp
|
|
Onions
|
2
|
|
Ginger
|
50g
|
|
Green
chillies
|
3
|
|
Bay leaves
|
2
|
|
|
|
Method of preparation :
1. Mix the rice and lentils in a bowl. Cover the bowl with cold water and soak for 15 mins.
2. Meanwhile, for the curry, heat the oil in a saucepan, then toss in the mustard seeds and also add curry leaves. Once the leaves have stopped spluttering, add the onions and ginger. Fry on a medium heat for about 10 mins.
3. Stir in the turmeric and chilli powder and cook for a secs. Tip in the tomatoes and sugar. Cook gently, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins. Cover the curry with a tight-fitting lid.
4. To cook the pilau, heat the oil in a pan and add the onions, ginger and chillies and cook until softened – about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.
5. Pour over enough water to cover the rice and lentils by a depth of 3cm – about 600ml. cook gently, uncovered, until the cooking liquid has been absorbed.
6. Stir the coriander into the curry and fluff up the rice. Serve with yogurt for delicious taste.
