Monthly Archives: December 2015

Aalu Kabab/ Potato Cutlets/ Aloo Tikki

Aalu tikki or aalu kabab one of the famous side dish or tea snack in sub continent cooking. Mashed potatoes seasoned with spices and fried in portions in a delight to have.

You can adjust the spices and chilies according to your taste, my recipe is a bit spicy. Its a tea party crowd pleaser and actually tingles your tongue with aroma and spice. Give it a try and let me know how you go…..

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Ingredients:

  • 6 large potatoes (boiling potatoes) (peeled and boiled to perfection)
  • 3 green chillies (large size, chopped fine)
  • 1 cup fresh coriander leaves (chopped fine)

SPICES

  • Salt to taste
  • 1 tspn chicken salt (available in Vegetarian option as well)
  • 1 tspn red chilli flakes
  • 1 tspn cracked black pepper
  • 1 tbspn chaat masala
  • 2 tbspns cracked dry coriander seeds
  • 1 tspn coarsely ground pan roasted cumin seeds
  • ½ tspn ground fennel seeds
  • 1 tspn dry fenugreek leaves

FOR FRYING

  • 2 eggs (whisked)
  • 2 cups oil for shallow pan frying

Procedure:

-In a large mixing bowl, mash the boiled potatoes until the mixture is lump free. Now add all the spices, green chillies and coriander. Add the fenugreek leaves by crushing between your palms; it will really bring out the flavour and fragrance.

-Mix well until it looks like a dough. Now make a small ball from this dough and flat it with your fingers and give it a round shape. Do the same with the rest of the mixture. It will make 12 tikkis.

-Place the tikkis in a wide plate without over lapping and refrigerate for 1 hour.

-Heat some frying oil on griddle or frying pan.

-Whisk two eggs in a bowl for coating the tikkis. If you are vegetarian, you can skip this step and fry tikkis directly. Or dip each tikki separately in this egg wash and fry until its golden brown and crisp from both the sides. Approximately 1 minute per side in hot oil.

-Serve hot with mint chutney or as a side dish with Pulao or Biryani.

Hara Masala Keema/ Tawa Keema

My Top favorite recipe…. Less spice more aroma, less cooking time more enjoying time, one of the easy and light desi dishes. Try and lemme know how you go!

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Ingredients

  • 500 gms beef/ mutton mince (chicken Maryland or thigh mince will work)
  • 1 large tomato (chopped)
  • 1 green chillies (sliced)
  • 5 tbspns oil
  • 50 gms butter

SPICES

  • Salt to taste
  • 1 tspn red chilli flakes
  • 1 tspn cracked black pepper
  • 1 tspn dried fenugreek leaves (crushed)
  • 1 tspn garam masala
  • 1 tbspn cracked coriander seeds

FOR HARA MASALA

  • 3 cloves garlic
  • 2 inch piece of root ginger
  • 1 green chilli
  • 1 cup coriander leaves
  • 1 cup mint leaves

FOR GARNISH

  • Few coriander leaves
  • Green chillies
  • 1 lemon (juice squeezed)

Procedure:

-Heat oil on tawa/ griddle/ flat pan and place the chunk of mincemeat. Break it into small pieces with the spoon while frying and add salt when the color changes.

-Add tomatoes while the mincemeat is still moist. Cook on low heat until the tomato is tender. Now add rest of the spices except coriander seeds and fenugreek.

-Coarsely crush all the herbs and roots in a mortar and pestle for hara masala (green masala).

-Add this crushed mixture in meat and stir. Mix and when the moisture evaporates (not completely), add butter, coriander seeds and fenugreek leaves.

-Garnish with some coriander leaves and green chillies. Drizzle some lemon juice and serve with roti.