Put the yogurt in a strainer lined with muslin or cheese cloth. Gently squeeze excess water from the yogurt. Make sure not to squeeze out the yogurt, and leave it at least 4 hours or more. Before removing the yogurt from muslin cloth squeeze one more time.
The yogurt will become thick in consistency, this is known hung yogurt, and this should make about half cup.
Add all the ingredients for filling with yogurt and mix it well.
Spread the mix over two slices of bread and cover them with other slice.
Heat the skillet over medium heat; grease the skillet with about half teaspoon of butter.
Sprinkle the skillet with mustard seeds as seeds crack place the sandwich over, brush the butter on top of the slice. Grill the sandwich from both sides until they are golden brown. This should take about one minute each side.
Sandwiches are ready; serve them with side of salad
Yogurt sandwiches taste great even at room temperature, and great for lunch box.
Aloo tikki or potato patties are popular snack, traditionally when any snack is served with yogurt and chutney it is known as chaat. This is very popular with road side vendors, the aroma of the hot tikkis are enough to make you hungry.
Boil and drain the water from the peas and lightly mash.
Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about two minutes. Keep the filling little moist. Set aside.
Making tikkis
Add the salt and bread crumb into the potatoes and knead to make the dough.
Divide the potatoes into 8 equal parts.
Takes one part of the potato dough, make a ball and flatten over the oiled palm. Put about 1 teaspoon of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties.
Heat non stick heavy skillet on medium high heat, generously greased the skillet. Place the tikkies on the skillet, making sure they are not touching each other and has some space all around. Oil the tikkies from the top.
Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula.
Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula.
Aloo tikkies taste best when they are served right from over the skillet.
You can prepare them in advance, up to five steps and brown them just before serving.
Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole.
Aloo Tikki: A Delectable Indian Potato Patties Recipe
In this aloo tikki recipe, we delve into the art of creating these beloved potato patties, a staple in Indian cuisine. These aloo tikkis are not only flavorful but also versatile, making them perfect for various dishes like aloo tikki chaat. Aloo Tiki, a delightful veganappetizer inspired by street food recipes. If you’re craving a delightful snack or appetizer, look no further than this tikki aloo recipe.
Preparation: Crafting the Perfect Aloo Tikki
To start this aloo tikki recipe, begin by boiling potatoes until they are tender. Once cooled, peel and mash them thoroughly. Now, let’s infuse these mashed potatoes with flavor. Add green chili, ginger, salt, cumin seeds, mango powder, and garam masala to the mashed potatoes. Mix these ingredients well, ensuring they are evenly distributed, creating the base for our aloo tikkis.
Cooking: Shaping and Pan-Frying the Aloo Tikki
Now comes the fun part – shaping the aloo tikkis! Take a portion of the potato mixture and roll it into a ball, then gently flatten it to form a patty. Repeat this process until all the mixture is used. Heat oil in a skillet over medium heat. Once hot, carefully place the aloo tikkis in the skillet, ensuring they don’t overlap. Cook each side until golden brown and crisp, creating a delightful texture that enhances the flavor of the tikki aloo.
Serving: Enjoying Aloo Tikki in Various Forms
Now that your aloo tikkis are ready, it’s time to enjoy them in different ways. One popular option is aloo tikki chaat, where the tikki aloo is topped with a medley of chutneys, yogurt, and spices, creating a burst of flavors with every bite. You can also serve aloo tikkis with a side of mint chutney or tamarind chutney for a refreshing twist. Whether enjoyed as a snack, appetizer, or part of a meal, these aloo tikkis are sure to delight your taste buds.
Tips for Perfect Aloo Tikki:
Use starchy potatoes: Opt for potatoes like russets or Yukon Gold, as they have a higher starch content, resulting in fluffier aloo tikkis.
Keep the oil hot: Ensure the oil is sufficiently hot before frying the aloo tikkis to achieve a crispy exterior.
Don’t overcrowd the skillet: Cook the tikki aloo in batches, giving them enough space in the skillet to fry evenly.
Add breadcrumbs: If the potato mixture feels too wet, incorporate breadcrumbs to help bind it together.
Variations of Aloo Tikki:
Paneer-stuffed Aloo Tikki: Elevate your aloo tikki experience by adding a layer of paneer stuffing before shaping and frying them.
Vegetable-loaded Aloo Tikki: Mix finely chopped vegetables like carrots, peas, and bell peppers into the potato mixture for added texture and flavor.
Spicy Aloo Tikki: Increase the heat by adding extra green chilies or a dash of red chili powder to the potato mixture.
Benefits of Aloo Tikki:
Rich in carbohydrates: Potatoes are a great source of carbohydrates, providing energy to fuel your day.
Versatile: Aloo tikkis can be enjoyed on their own, as part of a meal, or as a base for various chaat dishes, offering endless culinary possibilities.
Comfort food: The warm and comforting flavors of aloo tikkis make them a favorite comfort food for many.
FAQs about Aloo Tikki:
Q: Can I make aloo tikkis ahead of time?
A: Yes, you can prepare the potato mixture and shape the aloo tikkis in advance. Store them in the refrigerator until ready to fry.
Q: Can I bake aloo tikkis instead of frying them?
A: While frying gives aloo tikkis their characteristic crispiness, you can bake them in the oven for a healthier alternative. Brush them with oil and bake at 400°F (200°C) until golden brown.
Q: Are aloo tikkis gluten-free?
A: Yes, aloo tikkis are naturally gluten-free. However, if you’re adding breadcrumbs for binding, ensure they are gluten-free certified.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Dal Paratha, or Bikaneri Paratha, is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. They are excellent source of protein in hot summers and are a healthyvegan option.
1/2cup chana dal, available in Indian grocery stores
1/2teaspoon salt
1 teaspoon fennel seed powder, (saunf)
1/2teaspoon red chili powder, adjust to taste
1/8teaspoon asafetida (hing)
Also, Need
1/4cup all-purpose flour, for rolling
2tablespoons oil for cooking paratha
Instructions
for Dough
Mix the flour, salt and oil.
Add the water slowly, mixing with your fingers as you pour.
Dough should be soft, do not knead the dough.
Cover the dough and let it sit for at least fifteen minutes.
for Filling
Boil the chana dal with two cups of water on medium-high heat. After the dal comes to a boil, reduce the heat to medium and let it cook until the dal is very soft. If needed add a little more water. Strain the dal removing the access water if needed.
consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to make the filling, so stir fry the dal to bring it to the right consistency. If it is too dry and crumbly add a little water.
In a bowl mix dal with salt, fennel powder, chili powder, and asafetida. Adjust the pepper and salt to taste. Set it aside.
Making Paratha
Divide the dough and filling into eight equal parts and form into balls.
Roll the dough ball lightly in dry flour and roll it into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle for three to four minutes.
Meanwhile heat an iron or other heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry flour from both sides.
Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and put half a teaspoon of oil in again. Lightly press the puffed areas with a spatula. This will help Paratha to puff.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy. They will be soft as they cool off.
Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for six to seven days or frozen for up to a month. Re-heat using a skillet or oven. But they taste great at room temperature.
Mother’s Day is coming up this weekend! For this month’s contest, I would love to hear what makes your mother so special to you. What is your mother’s favorite vegetable recipe? Share some valuable cooking lessons she has taught you over the years. Feel free to share anything else about your mother.
Please post your answers on the discussion forum topic: Mother’s Day 2014 that I have created. The winners will be selected randomly from all the forum post entries. Below is my checklist:
You will not have to email me anything this time. You can simply leave a posting on the Mother’s day forum topic.
If you are creating a new account for the forum, please enter your email address in the profile so that I can contact you after the contest is over. Don’t worry, your email address will not be public (only I will be able to see it).
The deadline is May 31th.
The winner will be featured on the homepage and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
Thank you for sharing your stories about what makes your mother’s so special to you. I really enjoyed reading all of them. Here are the winners this month (randomly chosen):
1st Place: tasneemzafar (#9655)
2nd Place: prachi agarwal (#9985)
Congratulations to the winners and all participants.
In a blender place watermelon, lemon juice, ginger juice, sugar, pepper and salt together and blend until it is smooth. Add ice and blend it again until ice is crushed.
Pore the drink in a glass filling the glass up to 3/4 and add ginger ale, serve immediately.
Thaw the corn in hot water and drain. Blend the corn texture will be creamy and coarse. I like to use food processor.
Add all the ingredients to corn, corn meal, rice flour, chili, cilantro, ginger, lemon juice, cumin seeds, and salt, and mix it well. Mixture should be consistency of thick batter. Add little water if needed.
Heat a heavy non stick skillet on medium heat and greased the skillet generously.
Drop about 2 spoons of batter to make four to five patties into the skillet and flatten with greased back of the spoon lightly, making the patties about 1/4 inch thick and two to three inch circle.
Cook for about two minutes until bottom turns golden brown. Flip over and cook from other side both side of the patties should be cook until golden brown.
Serve them hot or at room temperature they taste delicious.
This delightful and refreshing Spring Fruit Salad treat is 100% vegetarian and vegandessert. It was a hit with my boyfriend and even his young nieces. I hope you will enjoy this recipe as much as we do!
Make dressing. Mix all ingredients for Citrus Sesame Dressing in a mixing bowl and whisk until a slight emulsion forms. Set aside.
Dice mango and slice strawberries. Put diced mangoes in a large mixing bowl and set aside. Place strawberries in another bowl or plate and set aside.
Dice pear and avocado and add to mangoes in the large mixing bowl. Toss in a few tablespoons of the dressing. The citrus juices will prevent the avocado and pear from turning brown while you plate the salad.
Lay strawberry slices in a circular ring on a salad plate.
Spoon out a generous portion of the diced mangoes, avocados and pears and place in the center of the ring of strawberry slices. About 3 to 4 tablespoons.
Top with sprouted micro greens.
Then drizzle some of the citrus sesame dressing over the top.
The sweet fruits combined with the spiced, citrussy, tangy ginger syrup dressing are immensely refreshing. Scooped into small balls of eye-catching colors and served in the melon shells, this definitely makes the prettiest of fruit salads and it really does taste as good as it looks!
2teaspoons dried mint leaves / 2 tablespoon chopped fresh mint
2teaspoons grated lime zest
Instructions
Prepare the fruits:
Cut the melons into neat halves and scoop out the flesh using a fruit baller. Scoop out as many neat balls as possible and then scrape off the rest of the melon flesh with a knife. Set aside the empty shells.
Halve the papaya without peeling and similarly scoop out the fruit into as many neat balls as possible.
Peel the whole mango without cutting and again scoop out the flesh into balls
Toss together the fruits, cover and refrigerate until serving time.
Make the dressing:
In a small saucepan add the water, sugar, ginger and fennel seeds and bring to a boil. Reduce heat and cook till the mixture is reduced to half and syrupy. Set aside to cool completely.
Add the orange juice, mint and lime zest to the cooled syrup and mix well. If possible chill the syrup in the refrigerator before serving.
Seasonal fruit such as cantaloupe, mango and grapes tastes even more refreshing splashed with a flavorful honey-lime-mint dressing for a sweet fruit salad. A simply elegant fruit salad paired with sweet yogurt and tangy honey- lemon-mint dressing makes it a refreshing treat on its own.
To make dressing whisk lemon juice, orange juice, crushed mint leaves and honey together in a small bowl and drizzle over the fruit mixture and toss to coat
Take yoghurt in a bowl and add cardamom powder and powder sugar (optional) mix it well
Now take a bowl and add a layer of fruits then a layer of yoghurt whip and then another layer of fruits and yoghurt whip
Add final layer of fruits and garnish it with mint leaves
This delightful banana salad should be prepared be just before serving. Otherwise, the bananas will begin to brown. I usually prepare this salad on my Monday fasting. Its a quick and easy recipe
This is a great recipe of delicious dessert, moist and eggless cake to satisfy your chocolate cravings and sweet tooth. Adults and kids alike will be delighted with this yummy cake. A cake that is like a sweet snack in every bite and is kids favorite for having chocolate in it.
Place chocolate in a bowl and add the vanilla essence. Bring the heavy cream to boil and turn off the heat. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As ganache cool it will become thick.
For Cake
Preheat the oven at 350 degree F
Grease 8×8 inches cake pan. Set aside.
All the dry ingredients except sugar, sift together flour, corn starch, coco powder, baking soda, baking powder, and salt, three times to make sure all the ingredients are well mixed. Set aside.
With the electric mixer on low speed mix the butter, sugar, vinegar and vanilla until it is smooth this should take about two minutes. Add the tofu to butter mixture and mix on low speed for about two minutes. This will have a curdle kind of texture.
Slowly add the dry mix, mix with spatula all the ingredients should be mixed well. Add milk as needed, batter should be of thick consistency but pourable.
Pour the mixture into a greased baking pan evenly. Place the pan on middle oven rack and bake it for 35 minutes or until knife inserted in centre comes out clean.
Allow cake to cool for about 15 minutes in pan and then run a butter knife around the edges of cake. Place a wire cooling rack over top of pan. Use both hands to hold the rack in place while flipping the cake over onto the rack. Set the rack down and gently tap on the bottom of pan until the cake is released. Cool completely before slicing the cake.
Pour the ganache over the cake or individual cake pieces.
Dabeli is a popular snack on the go, with street vendor in Mumbai. Pav (small burger buns) filled with spicy potatoes and topped with peanuts, chutney, fine sev and pomegranate. Enjoy this delicious sandwich;
Spice mix which we prepared that should be about 1 tablespoon
1tablespoon tamarind paste (imli)
3teaspoons sugar
1/2cup water
Also Need
4 buns
2tablespoons butter for cooking
To Serve
1/4 cup roasted and crushed peanuts
1/4cup fine sev available in Indian grocery stores
1/4cup pomegranate (anar) seeds, if not available red or green grapes cut into small pieces
3tablespoons cilantro chutney (dhania chutney)
Instructions
For Dabeli Masala: roast all the ingredients red chili, coriander, cloves, cumin seeds, cinnamon and black pepper, in a small pan on the medium heat for two minutes, spices will become very aromatic. Grind the spices to fine powder. This should make about one tablespoon.
For Filling: heat the oil in pan on medium heat moderately. Add cumin seeds when seeds crack add potatoes spice mix, salt and tamarind paste, mix it well.
Add about half cup of water mix it and bring to boil, cook on low heat for about two minutes. Mix should be consistency of thick paste. Set aside.
How to Proceed
Slice the buns into halves and toast the buns over skillet on medium heat using little butter both sides.
Over one half of the bun put about ¼ cup of the filling, top it with chutney, pomegranate, peanuts and fine sev (you can find in Indian grocery stores), sandwich with the other half of the bun.
Dabeli is a beloved Indian street food that tantalizes taste buds with its spicy, sweet, and tangy flavors. Originating from the state of Gujarat, dabeli has gained popularity across the country for its unique taste and satisfying texture. This dabeli recipe offers a delightful culinary journey, combining aromatic spices, creamy potatoes, crunchy peanuts, and a medley of chutneyssandwiched between soft buns. Let’s delve into the art of making this irresistible dabeli.
Step 1: Making the Dabeli Masala
To begin, let’s prepare the dabeli masala. In a dry skillet over medium heat, roast the coriander seeds, cumin seeds, cloves, cinnamon stick, dried red chilies, fennel seeds, and peppercorns until fragrant. Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle. This aromatic dabeli masala forms the heart of the dabeli’s flavorful filling.
Step 2: Preparing the Potato Filling
Next, let’s create the savory potato filling. Heat oil in a pan over medium heat and add mustard seeds. Once the mustard seeds splutter. Now, incorporate the mashed potatoes into the pan along with the prepared dabeli masala. Mix well to ensure the potatoes are evenly coated with the spices. Drizzle in the tamarind chutney for a hint of tanginess and season with salt to taste. Allow the filling to cook for a few minutes until the flavors meld together beautifully.
Step 3: Assembling the Dabeli
Now comes the exciting part – assembling the dabeli sandwiches! Slice the burger buns in half and lightly toast them with a smear of butter on a hot griddle until golden brown. Spread a generous layer of the prepared potato filling onto the bottom half of each bun. Sprinkle roasted peanuts, pomegranate seeds, and chopped coriander leaves on top for added crunch and freshness. Drizzle a little more tamarind chutney over the filling for an extra burst of flavor. Finally, cover the sandwiches with the remaining bun halves and press gently to secure the layers.
Step 4: Serving and Enjoying
Once assembled, dabeli sandwiches are ready to be served and savored! For the authentic street food experience, garnish each sandwich with a generous sprinkle of sev – crispy chickpea flour noodles that add a delightful crunch. Serve dabeli sandwiches hot with extra chutneys on the side for dipping, if desired. These irresistible treats are perfect for picnics, parties, or simply as a satisfying snack any time of day.
Variations and Tips:
For a twist on the classic recipe, try substituting the potato filling with paneer (Indian cottage cheese) or mixed vegetables for a vegetarian option.
Experiment with different types of chutneys, such as mint chutney or to customize the flavor profile according to your preference.
To make dabeli spicier, add chopped green chilies or a dash of chili powder to the potato filling.
For a richer taste, spread a layer of butter on the toasted buns before assembling the sandwiches.
Benefits of Dabeli:
Dabeli is a wholesome snack that provides energy and satisfies hunger cravings, making it ideal for a quick meal or on-the-go snack.
Potatoes, the main ingredient in dabeli, are a good source of carbohydrates, fiber, and essential nutrients like vitamin C and potassium.
The combination of spices in dabeli masala not only enhances the flavor of the dish but also offers various health benefits, including aiding digestion and boosting metabolism.
FAQs (Frequently Asked Questions):
Q: Can I make dabeli masala in advance?
A: Yes, you can prepare dabeli masala in large batches and store it in an airtight container for future use. This allows for quick and convenient assembly whenever the craving strikes.
Q: Can I adjust the spice level of dabeli according to my taste preferences?
A: Absolutely! Feel free to adjust the amount of dabeli masala or add more/less chili powder to suit your preferred spice level. You can also control the heat by choosing mild or spicy chutneys.
Other Recipes on Manjula’s Kitchen (H2)
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
There's nothing like a fresh salad. They are healthy and contrary to popular belief they can be quite filling and extremely satisfying! Spinach Couscous Salad is made with fresh spinach, arugula, couscous, sliced red grapes, cheese crumbles, pecans and my special house-dressing!
2cups spinach, steamed removed and roughly chopped
2cups arugula roughly chopped
1/4 cup pecans roasted and roughly chopped
1/2cup seedless red grapes cut in half
1/2cup pear cut into bite size pieces
3 tablespoons feta cheese crumbled
2/3cup water
Dressing
2tablespoons balsamic vinegar
2tablespoons olive oil
2teaspoons sugar
½ teaspoon salt
¼teaspoon black pepper
½teaspoon mustard (rai) powder
1 teaspoon ginger juice*
Instructions
For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
Boil the water in a saucepan over medium high heat with oil and salt. Add couscous mix it, cover the pan and turn off the heat. Couscous should be ready in about 5-6 minutes, fluff couscous with a fork. Set aside.
Toss spinach, arugula, couscous, pecans, and grapes together pour the dressing over and toss, sprinkle the feta cheese.
For this month’s contest, I thought a fresh fruit salad would be a great way to start the spring season. The specific rules are the following:
Fruit Salad can consist of any type of fruit.
You may use vegetables in the salad, but fruits should be main ingredients.
Salad must be served with a homemade dressing. Be sure to include recipe for the dressing.
I will be judging on creativity and presentation.
It must be vegetarian and also egg-less.
Please submit only ONE recipe.
In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.
Below is my checklist:
Be Creative!
Ingredients should be listed with measurements.
Method must be explained clearly, so it’s easy to follow.
Please include your NAME along with the recipe (as you would like it to appear).
Search the web for ideas. There are many resources available.
You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is April 27th.
The winner will be featured on the homepage with the new recipe and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
