Showing posts with label Tikkas. Show all posts
Showing posts with label Tikkas. Show all posts

Aloo tikki with fillings.

Baby corn and potato makes a great combination. Making tikkis out of it in a combination or making cutlets out of it along with a few other vegetables will be a best choice to make the kids eat a lot of vegetables.

Potatoes - 4 nos
Sweet corn - 1/2 cup
Green Peas - 1/4 cup
Red Chilly powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Chat masala powder - 1/2 tsp
Amchur Powder - 1 tsp
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Salt to taste
Corn flour - 1/4 cup
Bread Crumbs - 1 cup
Lemon Juice - 1/2 tsp
Oil for frying

Boil and grate potatoes. Boil corn and green peas separately (if dry green peas is used, it should be soaked over night and then boiled).

In a large mixing bowl, add the grated potato, salt, turmeric powder, amchur powder, red chilly powder, chat masala, garam masala, coriander leaves, mint leaves and mixed well. (Alternatively you can grind coriander leaves and mint leaves along with the other masala powders and salt and mix it with the grated potato). Mix all well to make a thick dough. (Add little corn flour, if the mixture is little watery)

In another bowl add peas, corn, salt, 1/4 tsp garam masala, salt and lemon juice. Mix well and let it set.

In a shallow bowl add corn flour, salt and little water to make a batter. Should flow freely when it is poured from above using a spoon.

Divide the potato mixture into large lemon sized balls. Flatten them, and add about a spoon of peas corn mixture. Fold and cover with potato and make them into a cylinder. (It can remain as cylinder or can be flattenned out a bit). Let it set for a few mins.

Spread the bread crumbs in a plate. Roll the tikkis in the batter and again in bread crumbs.

Heat oil in a shallow pan. Fry the tikkis one by one till they are golden brown.

Serve hot with mint chutney and tomato ketchup.

Jeera Chutney - Recipe to enhance the taste of Tikkas and Kebabs

Jeeragam (Cumin seeds) - 1 tbsn
Garlic - 3 to 4 pods
Red Chilly - 1 or 2 depending upon the size
Lemon - 1 no
Salt to taste

Grind cumin seeds, garlic, red chilly and salt to a coarse texture. Add lemon juice to it and blend it thoroughly. Serve it chilled.

Panner Tikka

Paneer - 250 to 300 gms
Thick unsour curds - 1/2 cup
Ginger paste - 1 tsp
Galic paste - 1 tsp
Red Chilly Powder - 2 tsp
Kasuri Methi - 1/2 tsp
Punjabi Garam Masala - 1/2 tsp
Chaat Masala - 1 tsp
Chopped coriander leaves - 2 tbsp
Tomato - 1 firm and semi ripe
Green Capsicum - 1 small
Besan Flour - 1 tbsp
Oil - 1 tbsp
salt to taste

Cut Paneer into cubes. In a shallow bowl mix curds, ginger paste, garlic paste, chilly powder, dried fenu greek leaves, Punjabi garam masala, coriander leaves, chaat masala, oil and salt. The mixture should be of a fine paste. Immerse the Panner paste into the mixture. Ensure that all the sides of the paneer is coated with the paste. Let it set for about 15 minutes. Cut 1 inch square pieces of tomato and capsicum and mariante them too in the paste after removing the paneer.

This is best cooked in OTG in about 200 deg centrigrade. But if you dont have one, better do it in tawa. Coat the tawa with about 1 tbsp of oil. Arrange the paneer pieces side by side. Turn the flame to medium and when the side facing the tawa turns golden brown turn it to the other side and fry it till it becomes golden brown.

In the same way arrange the capsicum and tomatoes too in the tawa and fry both the sides for not more than 1/2 minute for each side.

How to serve:
In a tooth pick insert capsicum piece, then paneer piece and then tomato piece.

Serve with mint chutney and Katta Meeta chutney

Recipe for Aloo Tikka

Potato - 2 nos
Bread Slices - 6 nos
Onion - 1 medium size
Ginger - 1/2 inch piece
Lemon Juice - 1/2 tbsp
Tamarind Paste - 1/2 tsp
Green Chilli - 2 nos
Coriander Leaves - 1/4 cup
Mint paste - 1 tbsp
Oil for deep frying

  Soak the bread slices in a shallow plate for about 5 mins. Remove and squeeze out water and mash it finely. Pressure cook the potates and peel the skin. Chop onion very finely. Grind green chillies, ginger and coriander leaves, Mint Paste to a fine paste and add it to the potatoes. Mix all the ingredients along with mashed bread and make them into equally shapped balls. Shape them to a tikka.

Heat oil in a pan, when hot reduce the flame to medium. Deep fry the tikkas in the oil. Drain the excess oil.

Makes a great snack for parties, evening snacks for the kids. Serve with mint chutney.