Aloo Tikki with Coriander and Mint Chutney

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      * Happy Diwali To All My Viewers *
As it's Diwali, and everyone is busy making sweets, snacks and enjoying with near & dear ones, thought will share a quick and easy evening snack for family & friends with fresh hot spicy "Aloo Tikki". Diwali is a festival of lights, so while bursting crackers be careful, vigilant & have a happy sparkling festival.

Now let's come back to our recipe section. These potato patties blend with spices for a pure fare. Serve hot "Aloo Tikki" with chutney. It's a vital Indian appetizer recipe with mouth watery images. It's a most popular snack serve of North India. It's a super quick snack one can prepare at home with minimal ingredients in the kitchen. It's simply spicy and this recipe delights the Indian Street Food and is very appetizing. As a double bonanza, let's also look at how to prepare "Green Chutney". It's an accompaniment which goes very well with aloo tikki.



Aloo Tikki
Ingredients
~~~~~~~~~~~
Medium Potatoes          3
Oil                      3 tbsps.
Green Chillies           2
Salt                     to taste
Ginger                   2 tsps.
Lime Juice               2 tsps.
Turmeric Powder          1 tsp.
Corn Flour               1 tbsp.


Method
~~~~~~

• Wash and chop green chillies, ginger finely. Peel, wash and dice potatoes.
• Dripping wet, place the potatoes in a microwavable bowl and cook for 20 mins., till done. Once cooked well, remove and drain the water. Mash the potatoes and keep aside.
• To that potato mixture, mix in salt, chopped ginger, lime juice, chopped green chillies and turmeric powder. Mix all the ingredients well.
• Divide the mixture into 6 portions and shape each portion into a small flat round. Take corn flour in a small plate and keep these flat round mixture beside it. Lightly coat the rounds with corn flour on both sides and keep aside.
• Preheat skillet on medium heat and add oil. Once the oil is heated, place the flour coated rounds in the oil and shallow fry till golden brown on both sides. Remove and drain on an absorbent paper.
• Aloo Tikki's are ready to be served.

Coriander and Mint Chutney

Ingredients

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Coriander Leaves           3/4 cup chopped

Salt                       to taste

Mint Leaves                10 

Sugar                      1 tsp.

Green Chillies             2

Lime Juice                 2 tsps.

Garlic Cloves              2

Red Chilli Powder          1/2 tsp.

Ginger                     1 tsp. finely chopped

Method

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•  Mix all the ingredients together.
• Grind all the ingredients into a smooth paste adding little water.
• Pour the sauce into a serving bowl and serve as a dip for short-eats.
• Coriander and Mint Chutney is ready to accompany Aloo Tikki.

Potato Cutlets served with a Tangy Green Sauce is outstanding. Enjoy Aloo Tikki with Coriander and Mint Chutney as an appetizing short-eat.

siri~ruchulu's 1st Blog Year

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Hurray ! It's 1st Birthday for siri~ruchulu. It's been one full year and it's time to celebrate the first blogday. I'm very much greatful and thankful to all my viewers for making this blog successful. I appreciate all the suggestions and feedbacks which made me improve the blog's details. Hope this journey continues to showcase most but not  limited to recipes which I come across around the world. Also "Thanks"  to my wonderful "Family" & "Friends" who supported me from the day one of starting this blog. 

My Heartful Love To All 
siri :-)

Plain Biscuits

The term biscuit refers to different forms and shapes to soft and hard ones. They can be either sweet or savory and mostly are eaten as a snack. Biscuits or cookies are used interchangeably and may or may not contain choice of fillings. These are delightful when they are golden crusty both top and bottom. 

Ingredients
~~~~~~~~~~~
Flour                     1 1/2 cups
Baking Powder             pinch
Sugar Powdered            1/2 cup
Milk Cold                 1/3 cup 
Butter Melted             3/4 cup        

Method
~~~~~~

• Sift flour and baking powder. Keep aside.
• Beat powdered sugar and melted butter till light and fluffy.
• Now slowly add in the sifted flour and baking powder and fold in the mixture with a spatula. ( Donot run the mixer or the beater. Just fold in with the help of a spatula.)
• Once all the ingredients are folded well, add cold milk and mix.
• Knead to a hard dough and keep covered with damp kitchen towel for about an hour. Keep aside covered.
• After an hour, knead once again and divide into equal small portions.
• These small portions can be shaped into ones choice or preference and place them on a cookie sheet.
• Preheat the oven at 250 degrees. Once preheated place the cookie sheet in the oven and bake till light brown. (check in between to avoid over browning)
• Once the biscuits are nicely golden, switch off , remove from oven and transfer them to wire rack to cool.
• When time to serve as an evening snack, as an accompaniment to tea or dunk in the milk, these biscuits taste so good and it would be hmmnnn hmmnnnn good.

Ragalach

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It's a very uncommon pastry I ever had. But recently came across this light sweet pastry through one of my hubby's colleague. Thanks to the colleague who contributed the recipe. I made an attempt to make it to the "T". Guess I almost did it and turned out delicious. Kids liked them too. I'm not much familiar with this pastry, so I cannot really describe about this a lot. But can say traditionally it's made in the shape of a crescent with fillings like a strudel. I made these into small crescents. Hope you will enjoy too.



Ingredients
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Butter                               1 cup
Cinnamon Powder      1 tbsp.
Cream Cheese               8 oz.
Sugar                                 1/2 cup
Salt                                     pinch
Walnuts                            1 cup chopped
Flour                                  2 cups sifted

Method
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• In a mixing bowl, take butter and beat well with a whisk. Add cream cheese and beat until creamy texture.
• Now slowly add sifted flour and salt. Mix well and make it crumbled.
• Once combined well, take small portions of the dough and shape into lime size balls smoothly and refrigerate overnight.
• The next day, take out the balls and keep them out till the balls come to room temperature. 
• In the meanwhile, start preparing the filling. In a bowl, add chopped walnuts, cinnamon powder and sugar and combine.Keep aside.
• When the balls come to room temperature, lightly flour the surface and roll each ball to a circle and cut that circle into fourths. (4 parts)
• With a spoon, drop a tsp. of prepared filling in center of each 1/4 dough. Roll the pastry over the filling in the shape of a crescent. Roll all of them into crescents.
• Preheat oven to 350. Place these rolled crescents on an ungreased baking sheet and bake about 15 -20 mins. or until golden color.
• Cool on a wire rack and serve cool.
• Ragalach is very light sweet pastry and cinnamony delicious. 

Chopping Onions

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Onions usually chopped, sliced or garnished in almost all the dishes. They can be pungent, mild or sweet depending on their variety. They can be cooked in a main course or serve as an accompaniment which can be eaten raw. Do mind the fingers while using sharp knife. While cutting and cooking onions, a very strong aroma spreads through all around. While peeling the onions, supply ample amount of water to prevent the gas from reaching the eyes. Eye irritation or watery eyes can be avoided if they are submerged well in water. When the onions are evenly diced, it's quick and easy to cook.

Ingredient
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Onion                         1

Method
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• Submerge the onion in water for couple of mins. and peel the skin. Once peeled, rinse once under running water.
• Cut in half and set the flat cut side down onto the cutting board, with the arch like facing up.
• Cut vertically lengthwise along the onion, cutting almost but not touching the root. Don't quite get to the root at this point.
• Now cut horizontally from the stalk and towards the root, again not touching the root. 
• It's easy now to cut crosswise to small pieces or to dice evenly. 
• The onions are now chopped evenly and can be tossed while cooking.

Almond Powder

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Almonds are used in various dishes and also can be eaten raw, toasted and also can be garnished the crushed nuts over desserts. They are rich in Vitamin E and help improve complexion. In Ayurveda, almonds are considered nutritive for the brain and nervous system. It's also said to have high intellectual level. By soaking 2-4 almonds overnight and eating them the next morning, said to improve intelligence. Application of almond oil lubricates and rejuvenates skin. These are few benefits, still to come more. Let's see how to make almond powder.

Ingredient
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Almonds        1 cup

Method
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• In a skillet, dry roast the almonds on low fire till the moisture is removed. Once all the moisture disappears from the almonds, turn off the heat and leave for 2-4 mins.
• Place all the roasted almonds in a cloth. Tie a knot and start rubbing the roasted almonds between cloth to remove the outer skin.
• Once done transfer the skinned off almonds to a mixie jar and run the mixer for 20 secs. In between stir, to powder it evenly.
• Almonds will be broken to pieces and will obtain a coarse powder.
• Once the coarse powder is attained transer to an air tight container and store it. This almond powder can be used in various dishes from curries to desserts.

Note:

• Donot run the mixer for a longer time as the almonds will become paste. 
• We need a coarse powder to sprinkle in different dishes, so just run for few secs. stirring in between to even the powder out.

Cabbage Salad

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Simple garlic toasted croutons garnished over crispy cabbage strips is a lovely at home intro salad. Cabbage by itself is an excellent source of Vitamin C and constitutes as a low calorie food. It's easy to prepare and very healthy. Toss and content the salads by making healthy choices.

Ingredients
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Olive Oil                 4 tbsps.
Pepper                    to sprinkle
Garlic Cloves             3
Salt                      to taste
Wheat Bread               8
Mozzarella Cheese Sticks  2
Cabbage                   1/2 
Lime                      1

Method
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• Crush the garlic cloves. Remove the crusts of the bread and cut into 1/2 inch cubes. Grate the mozzarella cheese into thin long strips. Slice the cabbage thinly and rinse properly. Squeeze lime juice in a small bowl. Keep all of these aside.
• Heat 3 tbsps. olive oil in a skillet and add crushed garlic. Add bread cubes and cook, stirring frequently for 5 mins. Toss until the bread cubes are crispy and golden all over. Remove garlic toasted croutons from the skillet and drain on paper towel.
• In a mixing bowl, take the remaining olive oil, lime juice and season with salt and pepper. Combine well. Keep this dressing aside.
• In a salad bowl, arrange rinsed crispy cabbage strips and pour the dressing over it and toss well. Add croutons  and toss the salad again. Sprinkle mozzarella cheese shavings.
• Leave the salad covered for an hour before serving as the cabbage strips tend to become little moist.
• After an hour serve Cabbage Salad for supper.

Note:

• If the salad is served immediately when it's prepared, cabbage tends to be very crunchy. To get a better taste and to have a little soft, little crunchy content let the salad sit covered for an hour. Healthy Cabbage Salad makes a filling meal.

Idli

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Steaming idli is a staple of South Indian breakfast item. The best accompaniment for this dish is chutneys and sambhar. These are usually termed as savory cakes that are made by steaming fermented batter. Combination of ingredients and fermentation process plays an important part for idli's to come out soft and spongy. There are variations in making idli and are varied. The most common and famous South Indian mark, steamed patties ~ Idli.



Ingredients
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Idli Rice        3 cups
Urad Dal         1 1/2 cups
Salt              

Method
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• Wash idli rice and urad dal seperately and soak in water overnight. Next morning, clean and rinse both urad dal and idli rice thoroughly and drain. Grind urad dal with enough water to a very fine smooth paste. Keep adding water as needed to a smooth consistency. Take the urad dal batter in a mixing bowl. Now grind soaked idli rice adding water as needed to a thick paste. The idli rice batter should be little coarse. Once smooth batter is attained, transfer to the urad dal batter and mix thoroughly. Add salt and mix the batter thoroughly in a large mixing bowl. Cover and keep for 6-8 hours for the batter to ferment.
• Later the batter will be double the volume. Batter should not be too tight or too watery, should be of right consistency. Stir the batter well and prepare the idli batter for steam cooking.
• In the cooker add 2 1/2 cups water. Grease the idli plates with ghee and take deep spoonful of batter and pour in the round space. Fill all the round spaces with idli batter and place the idli stand in the cooker. Cover with cooker lid and switch on the flame to high.
• Steam the batter on high for 15-20 mins. and turn off the heat. After 5 mins. open the lid and and take out the idli stand carefully.
• Run a thin spoon under the idli rounds to separate out the idli's from the plate.
• Top the idli's with ghee and serve hot hot idli's with peanut chutney.

Whole Wheat Bread with Chocolate Cheerios

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There are variety of wheat breads that are coated with whole wheat grains or cracked wheat grains. Adding whole grains to everyday diet makes it easier to be healthy and nutritious. A high fiber diet is recommended especially to those who are constipated and having fiber related veggies helps a lot and also 100% whole wheat bread as it contains more fiber than other breads in general.



Ingredients
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Whole Wheat Bread          4 slices
Kiwi                       1
Unsalted Butter            2 tsps.
Chocolate Cheerios         to sprinkle or can use any other cereal
Low Fat Cream Cheese       4 tbsps.

Method
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• Tip of the edges of all the bread slices and cut them into triangles.
• Peel the Kiwi fruit, wash and cut into thin round slices and keep aside.
• Spread cream cheese onto all the bread triangles and tip the butter in center on top of the cream cheese.
• Sprinkle chocolate cheerios on one set of the triangles and let stick to the butter and cream cheese.
• Place the thinly sliced kiwi fruit on top of the cheerios and cover with other set of triangles.
• Press firmly and wrap them.
• Ready to take out for picnics or let the kids enjoy as a mid-morning snack or an evening snack.

Phulka / Pulka

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Whole wheat flour is more nutritious and much better than white flour. Phulka's are unleavened Indian bread and are best made when placed on a gas burner as they fluff all around evenly. They turn out to be very light and fluffy in texture, if the wheat flour is kneaded to a smooth and pliable dough. Phulka's tend to dry out or become hard, if made way before the meals time. So the best practice is to make them during the meals time and serve hot hot phulka's one after the other as they are soft and fluffed up.

Ingedients
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Whole Wheat Flour          2 cups + for dusting
Warm Water                      1 cup or adjust accordingly
Salt                                      pinch
Oil                                        to grease

Method
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• Take the wheat flour in a mixing bowl and add just a pinch of salt to it. Mix together.
• Slowly add water little by little and knead to a smooth dough. Combine and knead the dough well.
• Now tip the oil and apply all around the dough and let sit covered for 20 mins.
• After 20 mins., knead the dough once to make it softer.
• Heat the skillet on medium flame.
• Make small balls out of the dough and start rolling.
• Dust the dough balls in the wheat flour and roll the balls with a rolling pin to a round disc evenly.
• Place these roundals on to the hot skillet and press gently on top till the bubbles start rising.
• Then flip other side and cook for 4 - 5 secs.
• On the side burner, switch on the flame to low-medium and place this bubbled phulka directly on the flame with tongs. It puffs up like a puri or a balloon and turn the other side. When both sides are puffed, serve immediately.
• Light and Fluffy Phulka's taste so good when hot and as the phulka's are made with whole wheat flour, they are healthy too.

Vegetable Biryani

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For good reasons, eating plenty of vegetables helps in improving health. They are very important for a good and healthy diet. Variety of vegetables provides all the nutrients to be healthy. As most of the vegetables consist mainly water, they are low in calories and are excellent source of fiber, iron, Vitamin A, Calcium, Vitamin C, Potassium. Eating colorful variety of veggies everyday helps towards the best nutrition.



Ingredients
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Basmati Rice                         2 cups washed and soaked for 20 mins.
Bay Leaves                            4
Shahjeera                              1/2 tsp.
Salt                                          to taste
Mint Leaves                          2 tbsps. rinsed and chopped
Onions                                   2 large thinly sliced
Coriander Leaves                2 tbsps. rinsed and chopped
Ghee                                       3 tbsps.
Cauliflower                           1 medium cut to medium size florets
Potatoes                                3 medium diced to medium cubes
Carrots                                  4 diced to small pieces
Beans                                    1 cup chopped to small pieces.
Cashewnuts                        3 tbsps.

For Masala, ground to paste with little water the following
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Ginger                                     3 cms. small piece
Cinnamon                               4 cms.
Coriander Seeds                   2 tsps.
Fennel Seeds                         2 tsps.
Garlic                                       3 flakes
Cardamom Pods                   6
Red Chilli Powder                 1 1/2 tsps.
Poppy Seeds                          2 tsps.
Green Chillies                        3
Cloves                                     5

Method

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• Grind the above mentioned masala ingredients adding little water to a paste. Keep the ground paste aside.
• Fry the cashewnuts in 1 tbsp. ghee till light golden. Remove and keep aside for garnishing.
• Once the rice is soaked for 20 mins. cook the rice with 3 1/2 cups of water and salt added to it. ( Add enough salt as we don't add salt to veggies) Cover and cook for 10 mins. After 10 mins. take out the lid and stir the rice gently once half way through and let it cook for another 5 mins. uncovered. Once the rice is done switch off the flame and let sit covered till the veggies are mixed with the rice.
• When the rice is cooking, start the preparation for veggies.
• Heat ghee in a kadai, add bay leaves and shahjeera. Add sliced onions and fry till brown.
• When the onions turn brown, add the ground masala paste and fry for a min.
• Now add cauliflower florets, diced beans, carrots and potatoes. Mix once and cover with the lid. Cook till the veggies are half cooked. Then pour 1 cup of water and stir well. Cook covered for another 10 mins.
• After 10 mins. stir and cook uncovered till the water evaporates. Mix gently. Now add coriander leaves and mint leaves and mix.
• Remove from fire and transfer the contents to the cooked rice.
• On top of the rice layer this veggie mixture and let sit covered for 10 - 15 mins. Now mix the biryani lightly and let covered for another 5 mins.
• Garnish with fried cashewnuts and lightly mix to distribute the flavors and seasonings uniformly.
• Serve hot Vegetable Biryani with raita as a side dish.

To watch the video please click on the following clip

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Paneer Baingan

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One of the most common dish to think of North India is none other than Paneer. It's a fresh cottage cheese which varies from curries, rice, gravys to desserts. It's finely delicate and delicious milk dish. Homemade Paneer tastes better and is much softer than the store bought ones. For the one's who doesn't have enough time to make the Paneer, the best alternative is the store bought one. One of my favorite dishes to count on is anything made with Paneer. It's an absolute delicacy. In this recipe, I combined eggplants with paneer and goes well with phulka or chapathi.



Ingredients
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Eggplants                 3 long cut into bite size cubes, washed and soaked in salted water for 5 mins.
Salt                             to taste
Paneer                       1 1/2 cups cut into small cubes
Coriander Leaves   to garnish
Oil                               1 tbsp.
Butter                        1 tbsp.
Cumin Seeds           1/2 tsp. grind to a coarse powder
Black Salt                  pinch
Coriander Seeds    1/2 tsp. grind to a coarse powder
Turmeric Powder   1/4 tsp.
Amchur Powder     1/4 tsp.
Red Chilli Powder   1/4 tsp.
Sugar                         pinch

Method
**********

• Heat oil in a frying pan. Add paneer and cook till golden brown on low heat. Keep stirring to avoid paneer sticking to the bottom of the pan. Once done remove and keep aside.
• In the same pan, add butter and let melt. Add cubed eggplants and cook covered on low-medium flame.
• Stir occasionally to avoid burning and cover the lid again. Cook till the eggplants are soft and tender.
• When they are soft, add fried paneer and cook over low heat for 5 mins.
• Now add ground cumin powder, black salt, ground coriander powder, turmeric powder, amchur powder, red chilli powder and pinch of sugar. Mix well.
• After a min. add salt and combine all the spices well with eggplant paneer mixture. Adjust seasonings accordingly.
• Garnish with fresh coriander leaves and turn off the heat.
• Serve hot Paneer Baingan along with phulkas and chapathi.

Fruit Salad

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The best dessert to have in summer is eating fruits. It keeps us cool and satisfied for a long time. Fruits have high nutritional values and a very good source of healthy diet. They should be rinsed properly before cutting or eating. You need to eat variety of fruits everyday and trying out new fruits with different colors provides a wide range of nutrients. They are excellent source of healthful diet and a strategy to weight loss. Fresh fruits are easy to eat on-the-go which in return provides high levels of energy.



Ingredients
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Apple                1 
Bananas            2
Mangoes          2
Strawberries   8
Raspberries     10
Blueberries      1 1/2 cups
Watermelon     2 cups scooped cubes
Milk                    1 cup
Sugar                 to taste (optional)
Lemon               1 squeeze juice in a small bowl

Method
**********

• Wash and rinse apple, mangoes, strawberries, raspberries, blueberries and keep aside.
• Chop apple and mangoes to small cubes. Cut the bananas into rounds. Cut the tip leaves of the strawberries and slice them thinly. Keep all the fruits aside.
• In a mixing bowl, add one after the other all the fruits and toss them once.
• Now add lemon juice and sugar to taste. Toss again till all the fruits are mixed well.
• Top it off with milk and combine. Chill before serving.
• Yummy Fruit Salad does wonders to both kids and grown-ups.

Note: 

1. Fruit variations can be easily done according to ones taste preferences.
2. Pineapple, Lime, Orange, Cherry, Grapes and any other fruits can be mixed depending on the choice.

Basic Easy Omelet

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A quick dish anyone can think of is the one's which are made with eggs. Especially omelet which is made with beaten eggs is as quick and easy as it can be. There are variations in preparing the omelet. It can be varied from adding different vegetables. Omelet can be a hearty meal either for breakfast, lunch or dinner. There is no limit in adding veggies and having a good time that's appealing and tasty.

Ingredients
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Eggs               4
Pepper           to taste
Milk                 1/4 cup
Salt                  to taste

Method
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• Beat the eggs in a bowl and pour milk and beat for 2 mins.
• Now add salt and black pepper powder to the egg milk mixture and beat again.
• When all the ingredients are well combined, keep the mixture aside.
• Heat a large frying pan, add 1 1/2 tbsps. oil. Let the oil heat on medium flame.
• Pour the prepared beaten omelet mixture in to the oiled frying pan. Reduce the heat to low and cover with the lid for 2 mins.
• After 2 mins. take out the lid and flip the omelet to the other side and cook uncovered for 1-2 mins. till the omelet is set.
• Once it's done serve hot Omelet as a side or have it as it is. Delicious :)