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Thursday, December 18, 2014

Stuffed Alloo Tikki

Stuffed Alloo Tikki

Now i have left my job and have become full time home maker. Last evening i was having craving to eat stuffed aloo tikki. I suffers various channels, blogs and website  and then I came across Sanjeev Kapoor stuffed aloo tikki that we can refrigerate also in a deep freezer. So then I decided to try this come out. All the ingredients were at home except roasted chana dal  Powder. So i dry roast chana dal from my pantry and grind them into a powder and have used in my recipe.

I have done little more variation and prepared my stuffed aloo Tikki


For the outer Cover:

Potato: 4 (Medium, boiled and Mashed)
Cumin Seeds: 1/2 tsp
Chana Dal: 1 tbsp
Green Chilles: 1 (deseeded and finely chopped)
Ginger: 1 tsp (finely chopped)
Garam Masala Powder: 1/2 tsp
Red Chilly Powder: 1/2 tsp
Salt to taste
Oil: 1 tbsp

For the stuffing:

Green Peas: 1/4cup
Raisins: 1 tbsp
Salt to taste
Asofotedia: 1/4 tsp
Green Chillies: 1 (chopped finely)
Amchor Powder: 1/2 tsp
Oil: 1 tbsp


1 .  Dry roast chana dal till nice aroma comes. Allow it to cool and grind to a fine powder along with green chillies and ginger.
2. Take oil in a Pan  add cumin seeds and saute till the cumin seeds spullter.
3. To this add freshly made chana dal powder and mix well.
4. Now add mashed potatoes, Garam Masala, Red chilly Powder and salt to taste.
5. Mix all the ingredients and let them cool.
6. Divide the mixture into equal parts and keep them aside to cool.

7. Now for stuffing heat oil in a pan and add asofotedia
8. To this add mashed green peas and saute them tilll green peas looses all its moisters and become dry.
9. Add raisins,green chillies, amchoor Powder, Salt and mix well.
10. Keep the stuffing aside to cool down.

11. Press the potato mixture and make small hole in the center.

12. Now take a spoonful of green peas mix and stuff them in a center.
13. Close the patties from all side and flatten them a little bit & shape them into tikkis

14. Shallow fry or deep fry the tikkis and serve them along with your evening tea.

14. We can also put the Tikkis in a zip lock bag & can place them in deep freezer.
15. Whenever required we can directly take the tikkis out and fry them in medium hot oil till golden brown.

Friday, November 07, 2014

Bread Toast with Leftover Dosa/ Idli Batter

Bread Toast with Leftover Dosa/ Idli Batter

Last weekend i was planning to make some thing different for the Breakfast. I had Brwon Bread & Dosa batter left over in my Refrigerator. I was bored of having Dosa.Idli. So just goggle and found the Bread toast Recipes with leftover dosa batter. I found it interesting & thought of giving it a try. 

My hubby likes it. It was a surprise for me as he is not so used to these South Indian Delicacies like Dosa, Idli. Now lets start the recipe.


Idli/Dosa Batter: 1 Cup
Bread Slices: 4 pieces
Onion: 1 (Medium finely chopped)
Green Chillies:1 (finely chopped)
Ginger: 1/4 tsp (finely chopped)
Coriander Leaves: 1-2 tbsp (finely Chopped)

For Tempering
Asofetdia: a pinch
Turmeric Powder: a pinch
Red Chilly Powder: 1/2 tsp
Mustard Seeds: 1/4 tsp
Curry Leaves: 1/2 Spring (finely Chopped)
Oil: for tempering & making toast.
Salt: to taste


  • In a wide bowl take Idli dosa Batter.
  • Heat oil in a ladle or a tempering pan. Add Mustard Seeds & wait till it spullter.Then add curry leaves,chopped ginger, asofetedia, Turmeric Powder & Red Chilly Powder & saute it for a minute & transfer the tempering to the Idly/Dosa batter.
  • Add onion,green chillies,coriander leavers ,salt to the batter & mix well.
  • Heat tawa or a griddle. Dip the bread slices in the dosa batter & placed it in a greased tawa or griddle. .
  • Pour some more dosa batter if needed on the top of bread slices.
  • Cook in a medium heat for a minute &  then turn other sides & cook till toast turns crisp.
  • Cook evenly on all sides
  • Simple & Yummy dosa Toast is ready to serve. Serve it hot with Tomato Ketchup.

Sunday, July 06, 2014



Dry Red Chillies: 10
Kashmiri Red chilly Powder: 1 tsp
Blanched Tomato Paste: 4 tbsp
Oil: 3 tbsp
Vinegar: 3 tbsp
Minced Ginger: 1 sp
Minced Garlic: 1 tsp
Sugar: 1 tsp
Salt: to taste


Noodles: 1 packet:
Chopped Onion: 1/2 cup
Chopped Capsisum: 1/2 cup
Chopped French Beans: 1/4 cup
Salt: to taste
Black Pepper Powder: to taste


For Schezwan Sauce:

  • Soak Dry red chillies in a bowl of boiled water for about an hour.(I have removed the seeds of red chillies before soaking)
  • In a blender take dry red chillies, minced ginger & garlic, Blanched tomato taste, Kashmiri Red chilly Powder, Salt, Sugar and well with a spoon
  • Heat 3 tbsp of oil till smoke come and add oil to the blender.
  • Grind all the spices to a fine paste.
  • Your schezwan sauce is ready.

For Veg Hakka Noodles:

  • Boil enough water and cooked the noodles as per the packet Instruction with 1 tsp of oil and a pinch of sugar.
  • Drain and wash immediately with cold water to prevent sticking to each other.
  • Heat oil ina kadai , add chopped onion and fry for a while.
  • Add prepared schezwan sauce and stir on a medium flame till oil separates.
  • Add chopped capsicum and chopped french beans and stir for a minute and add the cooked noodles
  • Stir fry all the vegetable on a high label for a minute.
  • Toss the noodles with vegetable well so that everything mix up evenly.
  • Finally add black pepper and salt to tadte and mix well.
  • Switch off the flame and transfer the noodles into a serving bowl and serve hot.
Note: You can add any Veggie of your choice or availability in Noodles

Thursday, July 03, 2014

Corn & Cheese Croquetees

Corn & Cheese Croquettes


Boiled & mashed Sweet corn: 1/2 cup
Boiled & grated Potatoes: 3/4 cup
Chopped onion 1/2 cup
Green chillies: 2 (Finely chopped)
Coriander Leaves: 1/4 cup (Finely chopped)
Cheese: 4-5 cubes
Bread Crumbs: 2 tbsp
all purpose flour: 1/2 tbsp
Salt : to taste
Red Chilly flakes:1/2 tsp
Pizza mix: 1 tsp
Black Pepper Powder: 1/2 tsp
Oil: for deep Frying


  • In a bowl take mash potatoes, boiled and grated corn kernels.
  • Add all the spices except cheese & oil and mix well.
  • Divide the dough into equal parts
  • Stuff the cheese cubes,close the ball well and give the ball a cylindrical shape
  • Once all the ball are ready refrigerate the ball for 45 min
  • Heat a deep pan or kadai with oil & drop in Croquettes & cook on all sides
  • Drain on kitchen towel and serve hot with tomato Sauce.