Mutter Corn Tikki

A great option for a snack and something you can make for those unexpected guests.

All you need :

500 gms : boiled and mashed Green Peas
500 gms : boiled and mashed Sweet Corn
250 gms : blanched and chopped methi
2-3 tsp : green chilli paste
2 tbsp : ginger garlic paste
2 tbsp : garam masala
1 tsp : chaat masala
3 tbsp : cornflour for binding.
Salt to taste
Oil for shallow frying.

Method :

1. Mix the peas, corn and methi and add ginger-garlic paste, green chilli paste , garam masala, cbaat masala, salt and little cornflour ( as much as it holds)
2.  Form tikkis of your favorite shape and shallow fry in hot oil till both the sides turn nice and golden brown.
3. Serve hot with Pudina chutney or Tomato ketchup.

You happy... your guests happy :)

Note : DO NOT use whole corn kernel, they tend to burst when it comes in contact with hot oil. Always mash them a little.

Aloo Mutter Kachori

I was actually making Mutter Paratha and ended up making Aloo Mutter Kachori.

All you need is :

For the filling :
Mutter : 1 cup ( boiled and mashed)
Oil : 1 Tbsp
Jeera : 1 tsp
Red chilli powder : 1 tsp
Kasuri methi : 1/2 tsp
Ginger Garlic paste : 1 tsp
Salt as per taste.

For the covering
Potatoes : 4 big ( boiled and mashed)
Cornflour : 2 Tbsp
Jeera :1/2 tsp
Salt as per taste

Oil for frying

Method :
1. In a pan heat oil, add jeera the mashed mutter ginger garlic paste red chilli powder and mix well till all the mixture comes together and till all the moisture leaves. Add salt to taste. Spread the mixture on a plate and leave it to cool
2. Mash the potatoes add jeera salt and cornflour. Mix well.
3. Once the mutter mixture has cooled, make small katori of the potatoes and fill the mutter mix, make sure there is no opening. Fill properly and deep fry till golden brown.

And there you go. Aloo Mutter Kachori is ready to serve hot with little sprinkle of chaat masala.

Note : Do not start filling the kachori when the mashed potatoes are still hot and also do not fill even if the mutter mix is hot. Both should be left to cool down.

Maa ki Dal or Dal Makhni

A truly and deeply Punjabi delight and so perfect for this chilling winter. Maa ki dal.

All you need

Ingredients

1 tbsp oil
2 tbsp butter
1 tsp jeera
2 green chilles (slit into 2)
1/2 cup finely chopped onions
1/2 tsp ginger garlic paste
1 tsp chilli powder
1/2 tsp haldi powder
1 1/2 cup chopped Tomato
1/2 tsp garam masala
1 1/2 cup black lentils. Soaked and drained
Water as per required
Salt to taste
1 tbsp cream
Ginger julliene

Method :

1.Heat the oil and butter in a pressure cooker and add the cumin seeds.When the seeds crackle, add the onions , green chillies and ginger-garlic paste and sauté on a medium flame till the onions turn golden brown in colour.
2.Add the chilli powder, turmeric powder and tomatoes and cook on a medium flame till the mixture leaves oil, while stirring continuously.
3. Add the garam masala,urad, 2 cups of water and salt, mix well and pressure cook on high flame for 4 whistles.
4. Lower the flame and pressure cook for another 3 whistles.Allow the steam to escape using natural release method, before opening the lid.Add the cream and garnish with ginger julliene and coriander. Serve hot

Sindhi Dal Pakwan

A typical Sindhi Dish. Dal pakwan is sure a wholesome meal.
All you need is :

Ingredients:

Yellow Gram/ Harbara dal (cooked) : 1 cup
Oil : 3 Tbsp
Onion: 1 big (chopped)
Tomato : 1 medium sized (chopped)
Garlic : 3-4 cloves
Ginger: 1/2 inch (optional)
Jeera : 1 Tbsp
Red chilli powder : 1 Tbsp
Haldi : 1/2 tsp
Dhaniya powder : 1 Tbsp
Jeera powder : 1tsp
Garam masala : 1 tsp
Water: 1 cup
Coriander for garnishing

For the poori :

Maida : 1 cup
Jeera : 1/2 tsp
Red chilli powder 1 Tbsp
Oil : 2 tsp
Water : as per required

Method :

1. Soak the yellow gram for 1/2 hr. Pressure cook for 10 mins. Meanwhile in a pan heat oil, make a tadka out of Jeera, garlic , ginger, onion, tomato. Fry for 5 mins.
2. Add the garam masala, jeera powder and dhaniya powder. Fry for 2 mins
3. Add the cooked dal to the mixture, add 1 cup of water and salt to taste.
4. Let it boil for 5 mins. Once it is cooked keep it aside.
5.  For the pooris,heat oil for frying, make a dough out of maida jeera red chilli powder salt and oil. It should be a hard dough. Roll out thin pooris and prick them using a fork and deep fry.
6. Serve garam dal garnished with Coriander and Poori

Instant Carrot Pickle

Winter season means carrots are found in abundance. And we love the delicious Gajar Ka Halwa. Lets try something new fast and total winner. A side dish using fresh carrots.

All you need is :

Carrots - 1 cup. Cut into long slivers
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Garlic - 2 cloves (crushed finely)
Haldi and Red chilli Powder - 1/2 tsp each
Salt and sugar to taste

Method :

1. Boil the slivered carrots. In a pan heat oil.
2. Add mustard seeds and methi seeds. Let it crackle.
3. Now add the carrots, crushed garlic, red chilli, haldi, salt and sugar.
4. Cook for 2-3 mins

And there you go. Simple yet a superb side dish to go along tasty Dal tadka Roti.

Winter Special - Palak Soup

How we love winters and the awesome warm soups we have. Here is a very simple and delicious recipe. All you need is :

Ingredients:
Palak : 1 bunch
Butter : 1 Tbsp
Maida : 1 Tbsp
Milk : 1 cup
Water : 2 cups
Salt and pepper to taste.

Method:

1. Blanch the palak leaves in hot water and make a puree out of it.
2. In a pot, add butter and roast maida till it turns into light yellow colour.
3. Add 1 cup of milk and mix well to avoid lumps.
4. Now add the palak puree. Mix well. Add  water and check the consistency that you desire.
5. Season with salt and pepper. Let it boil for good 5 mins.

Serve piping hot and Enjoy!!

Roasted Beetroot - Garlic Raita

I'm serving this with amazing Spicy Mushroom Biryani.  This will help to cut down the hotness of the Biryani. Anyway we always eat the usual Onion Pudina Raita or Kuchumbar. This time I thought of trying out something else and just then mom got these plump big Beetroots from the Sunday Market.

So all you need is :

Ingredients :
Beetroot : 50 gms ( boiled, cut into rings and roasted on the Gas stove)
Hung Curd: 1 1/2 cup
Garlic : 4-5 cloves
Mint : 1/2 Tbsp
Jeera powder : 1 tsp
Green chillies : 1 Tbsp
Salt and Sugar to taste

Method :
1.  Cut the beetroot into slices and cook in a pressure cooker along with cloves of Garlic for 15 mins.
2. Roast the slices of beetroot in the oven for 4-5 mins. Or roast it over the stove.
3. Squeez out the pulp of the garlic.
4. Beat the hung curd to remove any lumps.
5. In a food processor add the roasted Beetroot and garlic along with mint, jeera powder, chillies, salt and sugar. And blitz it for a minute.
6. Add this mix to the beaten hung curd. Mix well and leave it to chill in the fridge

Serve chilled with Piping Hot Biryani.