Aloo Tikki/Potato Patties using left-over rice

Ingredients

For 6 tikkis

For the outer shell:

Cooked Rice, cold (1 cup)

Boiled and peeled potatoes, cold (2 medium sized)

Rice flour/corn flour/ blended poha/ bread crumbs  (1 tbsp or as required)

 

For the stuffing:

Chana dal ( 1/2 cup)

water (1 cup)

Turmeric Powder (1/4 tsp)

Salt (1/3 tsp + 3/4 tsp)

Green peas ( 3 tbsp)

Cumin seeds (1 tsp)

Red Chili powder (as required)

Garam Masala

Coriander Powder

Dry ginger powder(sounth)/ freshly grated ginger (1 tbsp)

Dry mango powder (amchoor)

Coriander /cilantro leaves ( a handful)

Green chillies (2) finely chopped

METHOD

1. Blend ½ cup of cold left-over rice to a smooth paste
Do not add water while blending rice

2. Transfer blended rice to a mixing bowl

3. Grate two boiled and cooled down potatoes
Do not mash potatoes using your hands or a potato masher

4. Mix the blended rice and grated potatoes, and knead a smooth but dry dough
If need be, add little rice flour/corn flour/blended poha/bread crumbs to make a dry smooth dough
I added one tablespoon rice flour, just enough to take care of extra moisture in the dough

5. Incorporate the flour into the dough and knead well to make a smooth dry dough

6. Apply some oil on your palm and smoothen out the dough

7. Allow the dough to rest in the refrigerator for sometime

To make stuffing for the patties:

1. Wash the dal. Add 1 cup water, 1/4 tsp turmeric powder, and 1/3 tsp salt

2. Pressure cook for two whistles. Allow natural release of pressure
Make sure that the dal is cooked and soft, but not mushy

3. Drain the cooked dal onto a sieve

4. Microwave the Frozen green peas for 2 minutes with little water

If using fresh green peas, boil them with the dal

5. To make stuffing, set a non-stick pan to heat at medium

6. To the warm pan, add 2 tablespoon oil

7. To warm oil, add a teaspoon cumin seeds

8. Add chopped green chilies to the crackling cumin seeds

9. Fry green chili for a few seconds

10. Add microwaved green peas

11. Transfer the boiled and sieved dal

12. Add 3/4tsp salt, and little red chili powder. Spices will be on the plus side in this mix

1/3 tsp garam masala, 3/4 tsp coriander powder, and 1/5 tsp dry mango powder, little sounth.

If you are using fresh grated ginger, then saute it after the cumin seeds before adding green chilies

13. Mix well, and cook for a minute or till the excess water dries out

14. Add chopped cilantro leaves and mix well

15. Press the mix a little to mash dal and the peas

16. Transfer the stuffing mix onto a plate for quick cooling
NEVER stuff patties with hot mix

Wrapping up the tikkis

1. Apply some oil on your palms, and divide the dough into equal sized 6 balls

2. Apply oil on your palm and flatten each ball using your fingers

3. Shape the flattened disc like a bowl by raising the dough at the circumference

4. Transfer 2 teaspoon stuffing mix onto  the flattened disc

5. Press the mix inwards using your fingers

6. Press the disc between your palms to bring together the loose ends of the discs

7. Seal the patty with a firm hand. There should not be any cracks in the patty

8. Press lightly between your palms to flatten it and shape it like a patty

9. Roll the patty on your palm to give it a smooth circular shape

In the same manner, prepare all patties
There should NOT be any cracks in the wrapped patty
You could roll the patty between your first finger and your thumb, to give the patty a smooth circular shape

Frying the tikkis

1. Set a flat bottomed pan with oil to heat at medium

2. At any point of time during frying, there should be enough oil in the pan ; atleast more than half the height of the patty

3. Check the heat of oil by dropping in a small piece of dough. Oil around it should sizzle, meaning the oil is ready for frying

Inspect patties for any cracks. Seal properly before dropping in the oil

4. Drop patties in the hot oil. Reduce heat to low-medium

Do not over-crowd the pan with too many patties

5. Fry patties on both sides. Do not turn over too many times

6. One batch of patties takes about 4-5 minutes to fry
Fry all patties in the same manner

Crisp potato patties, also known as ‘Aloo ki tikki’ in Hindi are ready to be enjoyed

A yummy way to use your left-over rice!!

Crisp golden Aloo tikkis can be enjoyed several ways

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Enjoy Aloo tikki as is, with tomato ketchup

Sandwich aloo tikki between two bread slices and enjoy!

Make an Aloo tikki burger!

To make spicy aloo tikki chaat, tear open the tikki onto a plate

Sprinkle little chaat masala, and 2 tsp thick beaten yogurt (optional)

Top up with green chutney, sweet and sour chutney

Garnish with salt , red chili powder, and chopped cilantro leaves

Spicy Aloo Tikki Chaat is ready to be enjoyed!

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Lifafa style Vegetable Cheese Paratha

Ingredients: For 4 parathas

Whole wheat dough

Chopped onions (1/3 cup)

Chopped beans (1/3 cup)

Chopped capsicum (1/3 cup)

Shredded cabbage (1 cup)

Shredded carrots (1 cup)

Shredded processed cheese (2 cups or more as per choice)

Oil (1 tbsp+ for frying)

Italian seasoning

Chili flakes

Maida ( 1 tbsp)

Water (2 tbsp)

 

Method:

A Making the filling

  1. Set a pan to heat at medium.
  2. To the warm pan, add a tbsp of oil.
  3. To warm oil, add chopped onions, and sauté till light pink.
  4. Add beans. Saute for 30 seconds.
  5. Add capsicum. Saute for 30 seconds.
  6. Add cabbage. Saute for 30 seconds.
  7. Add carrots. Saute 30 seconds.
  8. Add 1/3 tsp salt. Mix well. Switch off heat.
  9. Transfer the mix to another bowl for cooling.
  10. Once the mix is completely cool, add 4 tbsp shredded cheese and mix well.
  11. Add 1 ½ tbsp chili flakes or as per choice.
  12. Add little Italian seasoning as per choice.
  13. Always check for salt after adding cheese. Add more if need be. I needed to add ¼ tsp salt.

B.Making maida paste for sealing

To 1 tbsp maida, add water little at a time, and make a smooth thick paste.

C. Making semi cooked rotis first

  1. Roll a very big roti.
  2. Cook it very lightly from both sides.
  3. You could prepare all these semi cooked rotis first, and assemble later.

D. Assembling the paratha

  1. On the outer edge of roti smear maida paste (till 1/2 inch from outer edge)
  2. Transfer ¼ of leftover cheese to the center of roti. Layer with ¼ prepared filling. Shape filling like a rectangle.
  3. Fold roti one by one from all sides to seal like an envelope. Apply more paste on open surfaces for easy sealing.
  4. Fry parathas on the tawa.
  5. Another method is to cook roti lightly from one side. Flip it over. keeping heat at lowest, assemble paratha while still on the tawa, and fold like an envelope. Fry the paratha. This method needs you to work very fast.

Enjoy!!

Bread and apple से बनायें एक नए तरीके की स्वीट डिश / Bread Apple Pie Pockets

 

To view this video in English, check the video below

Quick apple Pie pockets for those sweet cravings! Make your choice between fried and baked pockets. Crisp and crunchy pockets with warm spiced apple filling No need to knead!

Ingredients: For 9 Fried/ 12 baked Apple pie pockets

Apples 2 large,

Lemon Juice (2 tsp)

Cinnamon Powder (3 tsp)

Nutmeg Powder (1 1/2 tsp)

Cloves (3)

Butter (2 tbsp)

Sugar (7tbsp or as desired)

White bread slices (9 for fried version)(12 for baked version)

Oil for frying

Water (as required)

METHOD: For fried version

1. Wash, peel, and chop the apples into small cubes. Toss apple cubes with 2 tsp lemon juice.

2. Set a pan to heat at medium.

3. Transfer apple cubes, butter, cinnamon powder, brown sugar, cloves, nutmeg powder. Mix everything.

4. Allow apples to cook till tender (about 10 minutes).

5. Transfer the apple mix to another bowl and cool down.

6. Trim away crusts of the bread slices.

7. Using a rolling pin, flatten each bread slice. Cut each slice into 2 pparts, one slightly larger than the other. 8. Transfer a portion of the cooled down apple mix on to the smaller piece of slice. remember to remove the whole cloves. 9. Apply little water on the edges of the cut slices. 10. Cover the smaller piece with the larger piece, and seal from all sides by pressing firmly but gently. 11. Trim away the extra edges.Apple pie ready to be fried. 12. Prepare all pockets as stated above. 13. Heat oil at medium. 14. Once oil is ready, reduce heat to between low and medium. 15. Drop in the pockets in the hot oil, and fry till both sides are golden. Enjoy hot apple pie pockets, with a crunchy crisp crust filled with a warm syrupy spiced apple filling.

 

FOR BAKED VERSION: 1. Pre-heat oven at 450 deg F, or 232 deg C 2. Prepare a baking tray by covering with aluminium foil. 3. Trim, flatten and cut bread slices as for the fried version. 4. Prepare the filling same way as earlier,(do not add cloves) but DO NOT COOK IT. 5. Prepare apple pie pockets exactly as earlier. 6. Mark slits so that the pockets do not burst in the oven. 7. Spray the foil on baking tray with a non-stick spray and transfer the apple pie pockets. 8. Set the tray in the oven and bake for 10 minutes. 9. Brush the pockets with little butter for some glaze. 10. Bake further till the pockets become golden. ( I baked for a total of 18 minutes, but each oven is different. Keep a constant watch after 10 minutes)

Instant Bedmi Poori/Urad dal kachori/ बेडमी पूरी/ उड़द दाल कचौड़ी / एक बार बनायें और कई महीनों तक तल कर खायें

Ingredients:
Whole Wheat Flour (1 1/3 cup)
Skinless Urad Dal (¼ cup)
Spinach leaves (2 cups)
Water (2 tbsp+ 5 tbsp) (or as required)
Oil (2 tbsp + for frying)
Salt ( ½ tsp or as per taste)
Red Chili Powder ( ½ tsp)
Coriander Powder( 2 tsp)
Asafoetida (hing) ( ¼ tsp)
Dry Ginger Powder (sounth) (1/4 tsp)
Turmeric powder (1/3 tsp)
Fennel Seeds (1 tsp, pounded)
Method:
1. Soak urad dal in 2 cups of water for 8 hours. Drain the excess water and blend to a paste, neither very fine, nor very coarse. Use minimum water for blending. I used 2 tbsp of water for blending.
2. Chop fine the spinach leaves.
3. Mix together flour, salt, all spices, 1 tbsp oil, urad dal paste, and chopped spinach. Leave undisturbed for 2 minutes.
4. Knead to a hard but pliable dough. Use minimum water. I used 5 tbsp water.
5. Smear the ball of dough with little oil, and store in the refrigerator for 30 minutes.
6. Give the dough a light final knead, and divide in 11 portions.
7. Apply some oil on the palms and roll each portion of dough to a smooth ball with no cracks.
8. Set the pan of oil to heat at high.
9. Roll out a few pooris (each 4 to 5 inch diameter) before beginning to fry.
(Note: Roll this poori thicker than you would roll a wheat flour poori. Keeping a diameter of 4.5 in ensures just that!)
10. Check the oil if heated properly. Any piece of dough dropped in the hot oil should rise to the surface instantly and should float.
11. Fry pooris one by one, making sure you fry on both sides.
Enjoy hot with a curry, raita or just a cup of hot tea!

Note: If you are rolling a large number of pooris, with the intention of frying them after a little while, cover them with a cling wrap or a damp kitchen towel, to prevent them from drying.
How to freeze bedmi poori:
Place rolled out discs of dough between sheets of parchment paper. Put them in a ziploc bag (freezer safe) and suck out all air from the ziploc using a drinking straw. This would prevent ice-formation on the discs. Place the ziploc flat in the freezer.
The parchment paper can be re-used any number of times, till it tears apart.
Before frying the frozen pooris, remove the frozen discs from the parchment paper. If the discs are sticking to the paper, then defrost for 10-20 seconds in the microwave, just enough so that you can remove them from the parchment paper without breaking.
Frozen items that have to be fried are never thawed because that introduces water in the hot oil, which can cause oil to splutter. This is true for all frozen items, bedmi poori included. If you thaw it on the kitchen shelf, then do it for little time only. Do not bring them to room temperature. Also, just like any other frozen item, any thawed/defrosted discs should not be re-frozen. Therefore, defrost only the count that you need.

 

Spicy Masala Maggi with cheese/ चीज़ वाली झटपट चटपटी मसाला मैगी

Ingredients:

Maggi noodles cake with masala packet (1)

Water (225 ml)

Butter (1tsp)

Minced garlic (1 tsp)

Chopped Onions ( 2 tbsp)

Chopped green pepper/capsicum (2 tbsp)

Chopped carrots (2 tbsp)

Green peas (2 tbsp)

Grated processed cheese ( 3-4 tbsp/as per choice)

 

Method:

  1. Set a pan to heat at medium.
  2. Add 1 tsp butter. Allow to melt.
  3. Add garlic. Saute. Add onions and saute for a minute.
  4. Add capsicum and carrots, and saute for a minute.
  5. Add green peas and saute.
  6. Add water. Transfer contents of masala packet. Mix. Add 2 tbsp cheese and mix.
  7. Cover with a lid and let boil.
  8. Add maggi noodles cake broken in to smaller pieces.
  9. Cover and cook for 2 minutes.
  10. Cook uncovered for 2 minutes.
  11. Add salt and chilli flakes as required.
  12. Switch off heat and allow to rest for a minute.
  13. Serve hot garnished with grated cheese.