Tuesday, 13 December 2016

Kuttu ki Tikki (Buckwheat Flour Patties)

kuttu ki tikki
Kuttu ki tikki is a tasty dish which can be eaten during fasts as it is a 'falahari' food. I prepare them on Ekadashi fasts and offer them to Lord Krishna and have them as a prasad.
Recipe of kuttu ki tikki
1 cup kuttu atta (buckwheat flour)
3 medium sized potatoes (boiled, peeled and mashed)
2 green chillies- chopped finely
Sendha salt (rock salt)- to taste
Ghee (clarified butter)- to shallow fry
How to make kuttu ki tikki
1. Mix potatoes, green chillies and sendha salt to kuttu atta in a bowl.
2. Knead the atta using potatoes, no need to add water.
3. Pinch a lemon sized ball (peda) out of the dough and pat between your greased palms to make a tikki (patty).
4. Heat a non-stick tava (griddle) and smear ghee on it. Place this tikki on the tava and place rest of the tikkis from rest of the dough.
5. Roast kuttu tikki from both sides applying ghee. Place as many tikki on the tava as can be easily placed and prepare in batches.

6. Roast tikki till it turns reddish brown. Serve hot kuttu ki tikki with aloo ki sabzi or curd or both.

Saturday, 10 December 2016

Bathua (Pigweed) ka Paratha

bathua ka paratha
Bathua paratha is a healthy and tasty dish of winter season since bathua or pigweed comes in winter. Like most green, leafy vegetables, bathua too has lot of nutritive value. Bathua ka paratha is a welcome change from the regular parathas. It’s worth trying out this winter.
Recipe of bathua ka paratha
1 cup atta (whole wheat flour)
250 gm bathua (pigweed)
1/2 tsp ajwain (carom seeds)
Salt to taste
1/4 tsp turmeric powder
½ tsp red chilli powder
Oil to shallow fry
How to make bathua ka paratha
1. Pick bathua leaves and discard the stems.
2. Wash the leaves thoroughly under running water. Squeeze them gently to remove excess water. Chop them finely.
3. Take atta in a shallow bowl and add salt, red chilli powder, turmeric powder and ajwain. Add chopped bathua leaves.
4. Knead the atta into a firm dough adding little water, remembering bathua too has water but the dough should not be too hard.
5. Let the dough rest for 10 minutes, covered.
6. Pinch a ball (peda) from the dough and roll out into a disc or paratha.
7. Heat a tava (griddle) and roast bathua paratha from both sides applying oil. Roast till brown-black specks appear on both sides. Similarly roast other parathas. Paratha should be roasted on medium heat.
8. Serve hot bathua ka paratha with sabzi or you can also have them with curd and pickle. 

Thursday, 10 November 2016

Gajar Matar Recipe (Carrot with Green Peas)

gajar matar
This is a very simple and easy to make recipe of gajar matar ki sabzi. It's so simple that you can prepare it on a regular basis without much hassle. What’s more this sabzi tastes very good besides being nutritious.
Recipe of gajar matar ki sabzi
3-4 medium sized gajar (carrot)
1 cup shelled matar (green peas) -fresh or frozen
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp amchoor (dry mango powder)
1 1/2 tbsp oil
How to cook gajar matar sabzi
1. Peel, wash and chop gajar in roundels.
2. Heat oil in a kadhai (heavy bottomed vessel) and add cumin seeds. When they turn darker, add hing.
3. Add gajar, matar, salt and all the spice powders except amchoor and garam masala. Mix well.
4. Turn the heat to low and cover the lid of the kadhai.
5. Cook, stirring occasionally, till gajar and matar turn soft.
6. Add amchoor and garam masala and mix. Cook for 1 minute uncovered. Turn off the heat.
7. Take out gajar matar in a serving bowl and serve hot with roti or paratha.