January 9, 2012

Moongachi Usal | Whole green gram sprouts in tangy spicy gravy

Moongachi Usal is a very light and filling Maharashtrian dish - that goes very well with Rotis and phulkas alike. Traditionally, Maharashtrian veg cuisine is said to have evolved around sprouted lentils rather than vegetables. Which explains why Usal or Missal were more popular with Mill Workers (The working class at the beginning of this century). Also, Maharashtra being one of the states with high cultivation of onions and potatoes, these 2 vegetables became the staple diet for decades to come. So, we have the ubiquitous vada pav, Pav bhaji doing the rounds in most mumbaikars palate even today. Today's dish - Moongachi Usal - can be made with or without sprouting the moong (whole green gram), but I love to use the sprouts, lightly cooked and simmered in an onion-tomato gravy for a super filling brunch experience. Some people I know also make this sans onion-garlic and have it during fasting too with a bowl of curd. Simple earthy food is what I would love to call it. I served it with Pudina Thepla (Minty Indian flatbread) and the combo was lipsmacking. Sending this to Only Sprouts – event by Pari, hosted by Priya and Vardhini's New U . Let's get to the dish now..

Prep time : 4 hours soaking + 1 day sprouting + 10 mins prep time
Cook time : 30 mins
Serves : 4

  • Moong Sprouts - 2 cups
  • Onions - 1 large - minced fine
  • Ripe tomatoes - 2 medium - diced
  • oil - 3 tsp
  • Salt - to taste
  • Turmeric powder - 1 tsp
  • Dry masala powder (each 1 tsp) : Garam Masala, Red Chilly powder, Amchur (dry mango powder)
  • Dry spices (whole) : Clove - 2, Cinnamon - 1/2 inch piece
  • Green chilly - split lengthwise
  • Tempering : Mustard seeds, cumin, curry leaves, Asafoetida
  • Garlic - 2 pods (opt.)
  • Garnish : Coriander leaves & lemon juice (1 tsp)
1) Soak and sprout whole green gram. 
2) Take 2 cups of the sprouts and put them in hot boiling water for 30 mins. Cook with a pinch of salt till they cook but dont turn mushy. If using the pressure cooker, cook for 2 whistles on low flame with minimal water.
3) In a pan, heat oil. Add dry spices, garlic, and tempering ingredients. When mustard stops spluttering, add the onions and turmeric. Add requisite salt and saute well. Add tomatoes and saute well. Now add the dry masala powders one by one and saute till you get the gravy going on a nice simmer. 
4) Now add the split green chillies, cooked moong sprouts and cook covered for 8 - 10 mins.
5) Take off the flame to a serving dish. Garnish with coriander and lemon juice and serve with any Indian Bread.

January 7, 2012

Manthakkali Kozhambu | Black night shade berry in tangy tamarind sauce

Manthakkali / Milagu Thakkali / Black night shade berry - these are different names given to the berry that goes by the botanical name of Solanum Nigrum. Both the leaves as well as the berries (dried / fresh) are used for their healing properties. my paati (grandmom) used to make a quick stir fry with the leaves and also add fried manthakkali vathal to be mixed with hot steamed rice and salt to cure any stomach related ailments, especially mouth ulcers and those caused by deficiency of vit C. My MIL made this Manthakkali Kozhambu for me after my marriage, and although I have never asked her for the exact recipe, I make it often as S likes it to have it for  a pathyam (detox) diet. This kozhambu also serves as deworming medicine for young and old alike. Perfect for the winter and a great detox after a heavy meal. Sending this to Gayathri’s Walk through Memory Lane & Cooking Challenge – Tamilnadu by Vidhya. 
Prep time : 10 mins
Cooking time : 15 mins
Serves : 2
  • Manthakkali - dried - 1/4 cup
  • Oil - 2 TBSP
  • Salt - to taste
  • Kuzhambu Powder - 2 tsp (See notes for details)
  • Asafoetida  - a generous pinch
  • Turmeric powder - 1/2 tsp
  • Tamarind - 1 gooseberry sized roundel
  • Tempering : Oil (1 tsp) + Mustard seeds + curry leaves

If you dont have ready made Kuzhambu powder, roast separately & grind the following ingredients  for a quick kuzhambu powder (immediate use & for proportion of above ingredients only) : Toor Dal - 1 TBSP, Red Chillies - 2, Jeera (Cumin) - 1 TBSP, Milagu (black pepper) - 1/2 tsp, Dhaniya (dry coriander seeds) - 1/2 tsp

1) Wipe the dried berries (vathal) with a soft white cloth.
2) In a pan, heat the oil and fry these berries till then turn crisp and transfer to a plate.
3) Meanwhile wash and soak the tamarind in 2 cups of hot water for 10 mins and extract the pulp.
4) In the same hot pan, add the sambhar powder, tempering ingredients and saute till the masala powder seeps into the oil. When the mustard stops spluttering, add the tamarind pulp, asafoetida, salt, requisite water (approx 3 cups) and bring to a rolling boil. Now add the fried Manthakkali berries and cook again.
5) If you want the kuzhambu thicker, mix 1 tsp of rice flour in 2 tsp of water and add to the boiling kuzhambu. Cook covered for further 3 - 5 mins and serve hot with steamed rice, a dollop ghee and sutta appalam (roasted Urad dal papad). 

January 5, 2012

Magic Mingle # 1 --- the excitement begins !!!!

Welcome to Magic Mingle - Edition 1For all members who are awaiting the Challenge this month, the magic ingredients are ......
"Chillies and Cinnamon"

Important points to note before linking your entries:
1) All dishes to be vegetarian only (eggs / non-veg/ alcohol etc not accepted).
2) Only new entries are accepted and upto 2 new entries per member are accepted.
2) This dish could be across cuisine(Lebanese/Asian/Mediterranean/Continental/Indian/ Chinese etc) and course(Breakfast/Lunch/snack/appetiser/dessert/Dinner)
3) The 2 magic ingredients should feature as major ingredients in the dish and NOT as garnish. Both the ingredients are to be used in the same dish
3) All the dishes are to have the logo indicated above mandatorily and the entries need to be linked to the linky tool only. This link is up from 5th Jan 2012 - 15th Jan 2012 (end of day in your respective time zones)
4) Once you post & link your entry (using the linky tool at the end of this post) between 5th & 15th of the month,mail the entry URL to the google groups email ID - magicmingle@googlegroups.com with the subject line "MM-Jan 2012". 
5) Please note only member entries are accepted here. Others who are eager to join this group from Feb 2012 are welcome to write to me at the above email ID.

Note for Ingredients for MM - Jan 2012 : 
  • Cinnamon in whole / powdered form may be used. 
  • Chillies are allowed in Fresh or dried form or even chilli flakes.Also,peppers belonging to the Chilly family are allowed.
  • Please remember these two ingredients must feature as one of the main ingredients  for the SAME DISH and not as garnish.
Hope you are excited and would link your entries soon.The round up of Magic Mingle shall be published shortly before the announcement of Magic Mingle # 2. 

If you are unable to link your dish, please mail me at our googlegroup email ID.
For all Non-members who would like to be part of this group please do check this link for registration.

Let the Magic begin....


January 4, 2012

Kariveppalai Aval Upma | Curry leaf Poha | Leftover Makeovers

Frankly, finding new and healthy varieties of breakfast has become an obsessive pastime now - be it browsing through an old copy of Good housekeeping at the dentists' or bookmarking seemingly endless versions of Idli / Dosa to rustle up for mornings is now a routine (not the dentist's visits though, ouch!). Bread is a no-no for S and kiddo for breakfast, they dont mind a quick sandwich (at snack time mind you, not breakfast) and having Idli / Dosa batter in more than required quantities is definitely not my type. Also,Rava upma for weekdays is ruled out, and poha is just about accepted as the last bastion..
So, when I made this Curry Leaf Poha or Kariveppalai Aval Upma, we all simply loved it a lot.. Aval Upma (or Poha) never seemed sooooo 'tamilian'.. Obviously, since it contained our family favourite condiment - Karivepalai Thogayal (curry leaf Chutney)- in a lip smacking version  of Aval Upma (Psst : This is a dish using leftovers, but when the result is great, why question the roots, err leaves, right?) .. Well, the last night, in an over excited state ,I made a large portion of Karivepalai Thogayal for dinner, which strangely went unfinished, because generally, this thogayal is polished off.But I wasnt gonna waste it, right? So, the Poha came about thus. While this is not an exact recipe, but more of churning out a new dish from leftovers, it definitely added a new dish to the menu card, and wonder who was most happy :-)
To check how to make Curry leaf Thogayal, click here.
Sending this to Radhika’s Let’s Cook – Rice event as well as my event Kitchen Chronicles #5 – Cooking with leftovers – hosted by Veena, Nayna's Let's cook with leftovers
Prep time : 10 mins. Cooking time : 10 mins. Serves : 2
  • Aval / poha (thick variety) - 1 cup
  • Oil - 1 TBSP
  • Boiled veggies (carrots/ peas/ beans) - 1/4 cup (these too, I recycled from boiled leftovers)
  • Onions - 1/2 - chopped fine
  • Tomatoes - 1/4 diced (opt.)
  • Salt - to taste (remember the chutney also has some salt)
  • Coriander leaves - garnish
  • Tempering : mustard seeds , urad dal & curry leaves, green chillies (2)

1) Bring the frozen chutney (thogayal) to room temperature. Microwave for 1 min or lightly saute in a dry pan for 2 - 3 mins. Keep aside
2) Wash and drain poha in a colander for 5 - 8 mins (I find this method better than soaking them in water, which makes them very mushy)
3) In a non stick pan, heat oil. Splutter tempering ingredients. Add the onions, salt, chutney and saute well. Sprinkle little water and cover cook on sim for 3-4 mins. Now add the boiled veggies, tomatoes and mix well till tomatoes turn mushy (my verdict: As the thogayal contains tamarind, you may omit the tomatoes)
4) Add poha, coriander leaves. Give it a nice stir. Sprinkle little more water and cook on medium-high for 4 mins.
5) Serve spicy hot Curry leaf Poha with a bowl of curd / yoghurt. We enjoyed it as it is.

January 3, 2012

Toor Dal Idli

I must confess that Toor Dal Idli was new to me till Vardhini blogged about it. I made this immediately after she blogged it as Idli is a favourite breakfast with my family and it also helps me put a steamed and healthy breakfast item on the table, especially on weekdays when indulgence in fried / oily food is very low. I was very happy with the result, and thanks to Vardhini for a brilliant idea.. Unless specifically told that this contains Toor Dal, there is absolutely no difference in taste in this dish from the normal Urad Dal Idli.  After Poha Idli and pepper Idli, I am glad to add a new Idli variant to my menu.
The only addition I made was to add a handful of poha (flatttened rice / Aval) and 1 tsp of methi(fenugreek seeds). As Vardhini suggested, I ground the batter a tad coarse, and we all enjoyed it a lot. You may find 5 more varieties of Idli here. Served this with Apple Chutney and Sambhar. Kiddo loved it with Idli Molagapudi (fiery lentil spice powder)
This goes to Cooking Challenge – Tamilnadu by Vidhya and also to bookmarked recipes by Aipi(Puja) and Priya

Prep time : Soaking - 6 hours, Grinding - 45 mins, Fermenting : 10 - 12 hours
Cook time : As per Idli batch size
Makes : Approx 35 idlis
  • Idli Rice - 2 cups
  • Toor Dal (split pigeon pea) - 3/4 cup
  • Urad Dal (split black gram) - 1/4 cup
  • Methi (fenugreek seeds) - 1 tsp
  • Salt - to taste
  • Poha / Aval (flattened rice) - a handful

1) Wash and soak the mixed dals and rice in separate vessels for 4 - 6 hours. Add the poha and the methi to the dal mixture while soaking.
2) Grind coarsely to a pouring batter.
3) Add salt to taste and ferment for 10-12 hours (or overnight)
4) Mix the batter well. Grease the Idli moulds and steam for 10 - 12 mins. 
5) Unmould and serve hot with sambhar or chutney 

January 2, 2012

Ragda Patties, and a streetfood indulgence.....

Pardon me, but I am literally drooling and salivating even while writing this post.. No no, am perfectly well, thank you! Ragda Patties,which are soooo much my favourite (call it even my one weakness in food) is making me so... I quietly tucked in two patties even as I was making them, and wish I can have it now, where the chill temperature is kind of pleasant, but still tempting me to eat this street food delight. When Anusha announced her      Street Food event, I jumped right in, having made this recently as a sinful indulgence :-) Great minds think alike, and I was missing these cute spicy patties tooo much to let go without making them. In fact, I remember having the best Ragda Patties not in Mumbai but in my ever so beloved hometown, Bangalore. And at Sukh Sagar  in Jayanagar to be precise (before it donned its new avatar). Come to think of it, even Sourabha Snacks at Jayanagar Shopping Complex (a hole in the wall which made the best masala puri in town) served this yummy dish. Now, am sooo much into the memory of these dishes we used to indulge way back home, they never seemed sinful or fattening ;-) Errr... not literally I mean.. Anyways, Ragda patties needs no introduction to die-hard street foodies, but basically it contains two parts : The tikki (patties) and the Ragda (spicy chickpea/cooked peas gravy).You may use either chickpea or peas for the Ragda.As I had soaked dried peas (Safed Vatana) specifically for this, I used it for the gravy. Without any further delay, let’s indulge...

This goes to Street Food event by Anusha as well as to my event HLI Peas, hosted by Veena as also to Colourful Palate, Valli's Kids Delight, also hosted by Veena. Also to Priya Sreeram hosting Fast Food not Fat Food, event by Priya’s Now serving
Prep time : 10 hours soaking + 30 mins
Cook time : 20 mins
Serves : 4
A)   Ragda:
  • Dry peas – ¾ cup
  • Salt – to taste
  • Cooking soda – ¼ tsp
  • Oil – 4 TBSP
  • Gravy ingredients:
  • Onions – 2 large
  • Tomatoes  - 3 medium – blanched and pureed
  • Turmeric – ½ TBSP
  • Dry masala (each 1 tsp) : Garam Masala, Chat Masala, Usal Masala, Red Chilli powder, Amchur (dry mango powder)
  • Anardana Seeds powder – ½ tsp
  • Clove powder – ¼ tsp (or roast and powder 2 /3 cloves)
  • Green chillies – 2 finely chopped
  • Green Chutney – 2 tsp
  • Khajur / Sweet Chutney – 2 tsp
  • Kasuri methi – 2 TBSP – crushed
  • Garnish : chopped onions, cilantro (coriander) and lime wedges and beaten yoghurt (4–5 TBSP)
B)   Patties:
  • Potatoes – 2 large
  • Bread slices – 4 (or use ½ cup of bread crumbs)
  • Salt – to taste
  • Boiled vegetables (Carrots / beans / cauliflower) – ¼ cup (opt.)
  • Turmeric powder – ¼ tsp
  • Red Chilli powder – ½ tsp
  • Garam Masala – ¾ tsp
  • Cumin seeds – ½ tsp
  • Coriander leaves – a handful
  • Patties Covering:
  • Maida / Cornflour – 4 TBSP
  • Water – little
  • Salt – a dash
  • Bread crumbs / Cornmeal / Roasted Sooji – for covering the patties
  • Oil – to shallow fry the patties

A)   Ragda –
  1. Soak the dried peas for 10- 12 hours. Drain & Pressure cook with a pinch of cooking soda and little salt for 4 – 5 whistles with adequate water. The peas must be fully cooked but not too mushy. Drain & retain the water used for cooking.
  2. In a large pan, add oil. When moderately hot, add chopped onions and fry well. Add salt, turmeric and mix well. Now add the pureed tomatoes, dry masala powders, anardana powder, clove powder, chopped green chillies and give it a nice mix.
  3. When the tomatoes are fully mushy, add the cooked peas and half of the water retained. Cover and simmer for 8 mins.
  4. Now add the kasuri methi and check for salt / spice and adjust. Ragda is ready.
B)   Patties -
  1. Boil, peel and grate potatoes.
  2. Trim bread and soak in a shallow plate of water for 20 – 30 seconds. Take out and squeeze well
  3. Crumble the bread into the potatoes. Add the rest of the ingredients, mix well and make into equal sized balls.
  4. Flatten this potato spice into flat patties. Refrigerate for 10 – 20 mins (you can make the patties before hand or while making the ragda, simultaneously)
  5. Heat a shallow frying pan and add about 6 – 8 TBSP of oil.
  6. Make a slurry out of the maida / cornflour, salt and water to a flowing consistency.
  7. Dip the patties into the slurry and immediately roll them in the outer covering (bread crumbs / roasted sooji / cornmeal)
  8. Shallow fry in the hot pan on both sides till done.
  9. Drain on absorbent towels and repeat till all patties are fried.

To serve:
1)    Arrange 2 on a plate (if you are as greedy as me, make that 3 or even 4 J)
2)    Spoon in a ladle of the hot ragda. Top with green chutney, sweet chutney, chopped onions, a dash of lime juice, cilantro and a tsp of beaten yoghurt. If also desired, top with a dash of chaat masala and red chilly powder
3)    Serve immediately and indulge your senses to an olfactory explosion J 
Sending this to : 

January 1, 2012

Guest hosting a new event to celebrate the new year - MEC (Microwave Easy Cooking)

Wishing all my readers, friends and acquaintances a very very happy 2012. May the new year bring in peace and happiness to all

And what better way to celebrate the new year with a brand new event . Happy to announce I am guest hosting Srivalli's MEC (Microwave Easy Cooking). Srivalli's blog Cooking for all seasons is very popular amongst bloggers and this is a very popular event running for the last couple of years ! Am very excited to host the same at my space. Apart from ease of cooking and saving time, Microwave cooking also helps one cut down on heavy calorie-laden foods and convert them into healthy alternatives. For more interesting details on advantages of Microwave Cooking click here.

Here's how to send your entries:
1) Post all your vegetarian entries (no eggs please) linked to this post and Valli's announcement page.
2) Link all your entries to the linky tool below.
3) Usage of logo is highly appreciated. 
4) Your entries can be for any course - appetiser / main course / starter / desserts / condiments / whatever , but entire cooking has to be done using Microwave, and can belong to any country / cuisine. 
5) In case of any queries or in the event of being unable to link your entries via linky, please do drop me a line on -  momchef77@gmail.com

Looking forward to all your wonderful, healthy dishes using Microwave and wishing you a happy new year once again!


December 30, 2011

Eggless Vanilla Butter Cookies with Tutti frutti & Chocochip

Thought would end 2011 - a marvellous year for my blog & me - on a sweet note with this creamy buttery and sinfully rich Eggless Vanilla Butter Cookies. This is sure to a be a crowd-pleaser as well as a hit with kids too.. I baked it for Christmas but as I had already scheduled ChocoChip Kulfi for that day, thought would do this today - although a day late for the breathtaking 14 day Blogging Marathon. I divided 2/3 of the dough and added Tutti Frutti and added Chocochips to the remaining dough.Wishing all my readers a very happy New year and a super successful 2012 ! 

And In case you have missed the previous posts of this week's of Blogging Marathon under "Mixed Themes", here's a quick recap :
Day 1 - How to make Croutons at home 
Day 2 - Mullu Murukku | Deep fried rice flour snack
Day 3 - ChocoChip Kulfi for Christmas 

Day 4 - Low Fat Pav Bhaji
Day 5 - Peas Tikkis | Matar ki Tikki
Day 6 - Moroccan Spiced Chickpea-Squash Soup
This post is also to celebrate a landmark of 100000 hits for my blog - Thank you dear viewers, your support is very encouraging ! And to celebrate both these occasions, what better than with a super delightful Cookies that me and my little angel put together.Yes,while I rolled out the dough, she was more than willing to cut out cute little hearts and stars from her cookie cutter (I never thought I would use them) ! And as I send a batch of this to my Sis-in-law's family @ Madras (ok, Chennai), I feel nice to spread this happiness amongst family and hopefully S's nephews will also like them ! This is a simple recipe and I kind of toned down the butter and used some olive oil instead. Do make them and enjoy these baked goodies with a cup of evening tea. Along with Blogging Marathon (under Holiday Baking theme), this also goes to : Valli's Snack Mela, Radhika’s Baked Goodies,Sangee’s BakeFest,event by VardhiniValli’s Snacks MelaOnly Cookies and Cakes by Pari, Sinful Delights hosted at Zesty Palette,Sweet Baked at Krithis and DennysCooking Concepts Holiday BakingJulie's Christmas DelicacyVeena’s Kids Delight - Colourful PaletteKhushi's Bake With Your Heart & also Suma’s Cookies event 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11
Prep time : 20 mins. Standby time : 60 mins. Bake time : 12 - 15 mins. Makes : 20-25 medium sized cookies


  • Maida /APF - 1 cup
  • Sugar Powder - 1/2 cup
  • Butter - 1/3 cup (I substituted 1/2 pf the 1/3 butter with 4 TBSP of Olive oil)
  • Chocochip - a handful
  • Tutti fruiti - 1/4 cup (substitute with candied fruit or candied peel too)
  • Vanilla Essence - 1/4 tsp (adjust to taste)
  • Salt - a pinch
  • Warm Milk - 1/4 cup

1) Cream butter and sugar well. Add the olive oil to the butter cream at this stage and mix well.
2) Sieve Maida and salt twice and add this maida mix 2 TBSP at a time into the sugar-butter mix and slowly sprinkle milk and mix all the dough into a soft dough. Divide the dough into 3 parts now. Combine 2 parts, add tutti fruiti and mix well again. Add Chocochips to the third remaining part and mix lightly. Roll both the parts into separate thick logs & refrigerate them for 45 mins- 60 mins before baking wrapped in separate cling wraps. 
3) After 45 - 60 mins, unwrap from cling wrap and roll into flat rounds (using ziplock covers) and cut them into exciting shapes using a cookie cutter. If you wish, you may also not roll out and cut out the logs into thick slices and bake them. But if you want to involve your kids, dont let go of this opportunity to let them discover using cookie cutter. My little angel enjoyed the experience a lot :-) 
4) Meanwhile pre heat oven to 160 C for 7- 8 mins. Line the baking tray with foil and spray cooking oil on it. Place the cookies and bake for 12-14 mins. Mine were done by 13 mins. They are soft when taken out. Place them on a wire rack for 10 mins and pack them immediately after cooled into air tight tins , and watch the soft buttery cookies disappear before you can say, "Ummmm" :-)

December 28, 2011

Moroccan Spiced Chickpea-Squash Soup

Paired with Swetha of Tasty Curry Leaf for Blog Hop Wednesdays for this fortnight, I was deluged in a huge spread of Soups and Salads at her blog, and finally I chose the Moroccan Spiced Chickpea-Spinach Soup, although I didnt add the spinach. This can be made as a thin soup or a thick broth. I made it a little thin, although the textures of chickpea and the butternut squash more than add to the thickness and volume. Do play around the ingredients as you wish for the garnish too. I simply added 1/2 a tsp of cream and topped it with homemade baked & herbed croutons for a very filling and light meal. The almond meal (about 2 tsp) also added to the nuttiness - a new texture that we liked a lot, and this soup was a total relief from all the rich foods & snacks consumed around Christmas. This goes off to Holiday Cooking under Blogging Marathon, Veena’s Kids Delight - Colourful Palette Radhika's Winter Carnival and also to Blog Hop Wednesdays. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11 and blog hoppers here
Prep time : 20 mins. Cooking time : 10 mins. Serves : 2
  • Chickpea (Kabuli Chana) - 1/2 cup - soaked and boiled.
  • Almond Meal - 2 tsp (See notes for details)
  • Butternut Squash - 1/4 cup
  • Salt - to taste
  • Olive Oil - 1 TBSP
  • Onions - finely minced - 1/4 cup
  • Garlic - 1 to 2 pods
  • Apricots - 1 or 2
  • Lemon juice - 1/2 TBSP
  • White pepper powder - 1/2 tsp
  • Cream - 1/2 tsp (for topping)
Notes for almond meal:
Soak almonds in warm water for 20 mins. Peel the skin off & wipe dry with soft kitchen towel. Air dry them for 10 mins, and pulse in a coffee grinder. You may make this is bulk and add them to soups or salads for a crunchy nutty taste
1) Blanch the squash in hot water for 8 minutes. Drain and grind it with 3/4 of the boiled chickpeas and half of the salt. Reserve.
2) Soak apricots in warm water for 2 mins. Mince finely and reserve.
3) In a soup pot, warm olive oil. Saute chopped onions and garlic. Now add the squash-chickpea puree, chopped apricots, remaining salt, a pinch of white pepper and bring to a simmer. 
4) Now lower the flame and add the almond meal (2 tsp) and turn off the stove.
5) Add the lemon juice and adjust salt and seasonings. Finish with cream, remaining chickpeas and serve immediately.
6) Serve warm with croutons or any homemade bread

December 27, 2011

Peas Tikkis | Matar ki Tikki

Street Food and me go together. Although my consumption has come down drastically after marriage, thanks to an over paranoid husband, I do indulge in street food delights - at home ! Which is very healthy, and pocket friendly. And come holidays or long vacations for kiddo, I usually go overboard in recreating that street magic right inside my own kitchen. And today's post - Peas Tikki or Matar ki Tikki - is something I have been longinggggg to make ! Somehow I usually end up making Beetroot Cutlet or Makai Tikki, but now being December, peas are available in abundance. And fresh peas works best for this recipe. I have already confessed my love for Peas in my post on Peas Pulav, so decided to make the most of this season through this yummy recipe. This goes well with homemade Green chutney and / or ketchup too ! And makes for an excellent appetiser at any party or a quick snack for kids too.

Sending this to: BM week 2 under "Colourful Palette for Kids" theme, My event HLI Peas, hosted by Veena,  Radhika's Winter Carnival , CWS Peas – event by Priya and also to Valli’s Snacks Mela along with Kid's Colourful Palette - hosted by Veena.  Check my fellow Marathoners here
Check other Chaats / Street food delights here 
Prep time : 20 mins
Cook time : 20 mins
Makes : 8 - 10 Tikkis

  • Fresh Shelled Peas - 1 cup
  • Potato boiled - 1 
  • Onions - 1/2 minced fine
  • Ginger Garlic Paste - 1/2 TBSP
  • Garam Masala - 1 TBSP
  • Salt - to taste
  • Red Chilli powder - 1/2 tsp
  • White Pepper Powder - 1/2 tsp
  • Anaradana Powder - 1/2 tsp (dry pomogranate seeds - powdered)
  • Amchur / Dry mango powder - 1/2 tsp
  • Chaat Masala - 1/2 tsp
  • Kasuri Methi - 1 TBSP - crushed slightly
  • Green chillies - minced - 1/2 tsp
  • Coriander and mint leaves - a handful
  • Oil - to shallow fry
  • Topping: Roasted gram powder /Yellow fine cornmeal - 5 TBSP
1) Boil and slightly mash the green peas. Grate the boiled potato to the mashed peas. Add all the ingredients except the oil and topping and mix well. Make into equal portions and refrigerate for 1/2 an hour in a cling wrapped plate
2) Take one portion of the tikki, flatten it a bit and roll it in the topping mixture to cover all sides
3) In a fry pan, add 2 TBSP of oil and shallow fry for 6 - 8 mins (flipping at intervals) to ensure uniform browning and crispy texture on the outside
4) Repeat for all the peas-potato mixture. Drain on absorbent paper
5) Serve hot with Green chutney and/or Tomato Ketchup ! The holiday is made :-)

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