Thursday, March 15, 2007

Hara Bhara kabab


3-4 medium potatoes, boiled

100 gm spinach leaves

1/2 cup green peas, boiled

1 teaspoon ginger-garlic paste

3-4 chopped green chillies

2 tablespoon chopped coriander leaves

2 tablespoon corn flour for binding

2-3 teaspoon oil

Salt to taste

1 teaspoon chat masala (optional)


Peel the cooked potatoes and mash them well. Add the boiled and mashed green peas to it. Blanch the spinach leaves in hot water and quickly transfer to cold water. This method will help the leaves to regain its color. Remove excess water from the spinach leaves and chop them finely.

Next add the ginger-garlic paste, chopped green chillies, and chopped coriander leaves, salt and chat masala and mix well. Now add the corn flour for binding. Make small balls and flatten them on your palm and give it the shape of small tikkis. Heat a nonstick tava and grease it with little oil. Place the kababs on the hot tava and fry until they turn golden brown.

The hot kababs can be served with mint chutney.

Thursday, March 01, 2007

Aloo Tikki


1 kg potatoes

3-4 bread slices

2 onions, finely chopped

1 tablespoon coriander leaves, chopped

!/2 teaspoon mint leaves, chopped

1 teaspoon jeera powder

2 teaspoon coriander powder

1 teaspoon chilly powder

1/4 teaspoon Punjabi garam masala

1/2 teaspoon lemon juice

1 cup breadcrumbs

Oil for frying

Salt to taste


Firstly cook the potatoes in the pressure cooker. While they are still warm, peel and mash the potatoes.

Soak the bread slices in water for a minute. Then squeeze them dry and add to the mashed potatoes.

To this mixture, add the chopped chillies, onions, coriander leaves, and mint leaves, coriander powder, jeera powder, chilly powder, Punjabi garam masala powder, salt and lemon juice and mix well.

Make small rounds of this mixture and flatten them on the palm. Roll the tikki in the breadcrumbs and shallow fry them in a pan. Fry the tikki until it turns golden brown in color. Serve hot with mint chutney.

Drumstick Fry


5-6 drumsticks

2 onions, chopped

1 tablespoon besan (chickpea flour)

1/2 teaspoon turmeric powder

2 teaspoon chilly powder

1/2 teaspoon mustard seeds

2 sprigs curry leaves

1/2 teaspoon jaggery

1 lemon-sized tamarind

2 tablespoon oil

Salt to taste


Cut the drumsticks into 2 inch long pieces. Cook with salt and little water until they are just tender and not overcooked.

Soak the tamarind in water for 5 minutes and extract the tamarind pulp. Add besan, turmeric powder, chilly powder, jaggery, and salt to the tamarind pulp and make a thick paste. Now apply this paste to the drumstick pieces and keep aside.

Heat oil in a pan. Add mustard seeds and curry leaves. When the mustard seeds start to crackle, add the chopped onion and fry until it gets brown. Now add the drumstick pieces and fry on a slow flame for a few more minutes.