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

Ingredients:

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

Method:

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.

Corn & Cheese Croquetees

Corn & Cheese Croquettes

Ingredients: 

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

Method:

• 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.

Rice Croquets

Rice Croquet

For rice mixture 

Left over cooked Rice   : 1 cup

Boiled corn: 2-3 tbsp

Chopped coriander   : 2 tbsp

Chopped green chilies: 1 tsp

Chopped onions: 2 tbsp

Salt to taste 

Roasted cumin powder: 1 tsp

Red chilly powder 1 tsp

Grated cheese: 2 tsp

Grated Paneer: 2 tbsp

Grated Paneer: 2 tbsp

Bread crumbs  : 2 tbsp

For batter

refined flour: 1 & 1/2 Cup

Salt to taste 

Crushed black pepper to taste 

Red chilly powder  : 1 tbsp

Refined flour to dust 

Bread crumbs to coat the croquet 

Oil for Deep frying 

METHOD

• In a bowl mash the boiled rice. 
• Chop boiled corn and add to the rice mixture. 
• Now add chopped coriander, chopped green chilies, chopped onions, salt, roasted cumin powder, red chilly powder, grated cheese, paneer, breadcrumbs and mix well.
• Prepare the ball from the mixture and keep it aside. 
• In a another bowl take refined flour, salt, crushed black pepper, red chilly powder, water and prepare a thick batter. 
• Take the rice balls and dust refined flour on it. 
• Put the prepared balls in the batter with one hand and with another hand coat balls with breadcrumbs. 
• Deep fry the prepared croquets in hot oil until golden brown and remove them on a tissue paper. 
• Your Rice croquets are ready to serve. 

Bread Pakore

Bread Pakora

Ingredients

2 slices of firm Brown bread (U can use White Bread also)
Gram flour (besan): 1 cup

Sooji: 1 tbsp
Salt: to taste
Asafoetida (hing): a pinch
Cumin seeds (jeera): 1 tsp
Green chillies: 2 (finely chopped)
Tomato Sauce: 2 tbsp
Green Chutney: 2 tbsp
Water: 1/2 cup
Oil to fry

Method:

• Mix all the dry ingredients together: Gram flour ,Sooji, Asafoetida, cumin seeds, and salt
• Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter.
• Next, add the green chilies and cilantro. Mix well.
• Heat the oil in a frying pan on medium high heat.
• Remove the crust from all sides of the bread.
• Slice the bread into 2 equal parts (triangle shape).
• Now you have 4 slices on Bread into triangular shape
• In one part  of Bread slice apply green chutney &  on another slice apply tomato sauce.
• Put both the slices over each other.
• Dip the bread slices in the Gram flour batter one at a time and slowley drop into the frying pan.
• Fry the Pakoras until both sides are golden-brown. The pakoras will take about 4 to 5 minutes to cook.
• Turn them occasionally.
• The crispy, delicious Bread Pakoras are ready to serve.
• Serve hot with tomato Ketchup and Tea or coffee

Veg Calzone

                                                                               VEG CALZONE

I was planning to Prepare Calzone for a long time. But was not getting time to Prepare that. I have Bookmarked "Bell Pepper Calzones" from Divya Cook Book for making the calzone. But I was not very lazy to go out for grocery for purchasing the all kinds of pepper. So filling i have made as per my pantry availability.So I used Greeen Capsisum, boiled potato,Corn. and it really came out good. My hubby likes it and this made my day

Ingredients for outer Layer:

Instant Dry Yeast: 1&1/2 tbsp (I used Blue Bird)

Sugar:1 tbsp

Salt: a pinch

Oil: 1 tbsp

Warm Water: 3/4 Cup+3/4 Cup

Maida: 3 cups

For the filling

Oil - 2 tbsp

Boiled Sweet Corn: 1 cup

Boiled and mashed Potato: 1/2 cup

Onion - 1 big, finely chopped

Tomatoes - 2 medium, finely chopped

Bell peppers - 1 (finely chopped)

Red chilli powder - 1/2 tsp

Salt to taste

Tomato ketchup - 2 tbsp

Oregano: 1 tbsp

Red chilly Flakes: 1 tbsp

Pizza Mix: 1 tbsp

Black Pepper Powder: 1/2 tsp

Mozzarella cheese - 100 gms,grated

Method:

 ·         Mix together warm water,yeast,salt and sugar in a bowl.Let it rest for 2-3 minutes till frothy.

•  In a big mixing bowl add flour and mix in salt.Pour the yeast mixture and start kneading the dough.Add more lukewarm water as required till you get a smooth dough

·         Smear some oil on the bowl in which the dough was mixed and place the dough in it to rise.

·         This will take around one hour. after one hour punch the dough again and let it rest for another 30-45 minutes

For the Filling:

·         In a frying Pan heat oil. Once oil is done  add onions and fry it for a minutes

·         Mix in chopped Capsicum, boiled sweet corn and saute for a minute.

·         Mix in the chopped tomatoes & mashed potatoes.

·         Add red chilly powder,salt and tomato ketchup and saute for 2-3 minutes.

·         Mix in the oregano, Pizza Mix, Black pepper Powder  red chilly flakes.

·         Mix well  and switch off the flame.

·         Punch down the dough and divide into 6 equal portions.Flour the counter top and roll the dough into a round shape approximately 7-8' diameter.

·         Place the filling-about 2 tbsp and top with the grated cheese and fold over.

·         Seal the edges .Brush the top of the calzones with the oil

·         Preheat the Microwave in 200C

·       Transfer the calzone to a baking sheet and bake in Pre heated oven at 200C for 10-12 minutes or until golden brown.

·         Serve Immediately