Katthal ki Tikki Aka Jacfruit Tikki

Servings: 5

Ingredients:

• Raw jackfruit/kathal , 500 gm
• potato, 1
• ginger paste,2 tsp
• chopped garlic. ,4 tsp
• chopped onion, 1 tbsp
• chopped green chillies, 2 tsp
• roasted cumin powder, 2 tsp
• garam masala powder, 1 tsp
• salt to taste
• turmeric powder, 1 tsp
• besan (gram flour),2 tbsp
• oil for cooking(olive/groundnut/soybean)
• curd, 1 tbsp
• chopped coriander leaves, 2 tbsp
• kasuri methi/fenugreek leaves, 2 tsp
• hing/ asafoetida, 2 pinches
• sugar,1 tsp
• lemon juice, 1 tbsp
• lemon zest,1 tsp

Methods:

1.Cut jackfruit and potato into pieces.
Cook in pressure cooker till become firm.
2. In a pan add few drops of oil and fry chopped garlic til nice brown.
3. In a bowl mash jackfruit and potato. Add oil the ingredients except oil. Combine everything well.
4. Take 2 tbsp of mixture in hand and shape into a tikki (like the burger tikki).
5. In a pan add 3 tbsp oil and shallow fry the tikkis on low flame.  Make sure oil is hot enough before you add tikkis, or they will stick to the pan. 
    First cook on low flame to allow the ingredients to be cooked well and then on medium flame cook both the sides. This will give the sides a nice brown colour and add crunchiness.

Serve warm with sliced onion, lemon wedge with some sprinkled chat masala on the top.

You may also like:

Homemade Mixed Achar

Chicken in red sauce

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Stuffed Pomfret

Stuffed Pomfret is a popular Goan cuisine, also known as Pomfret Recheado. Pomfrets are stuffed with coriander leaves, coconut and certain other ingredients and served as side dish. You just can't ignore these spicy and mouthwatering pomfrets when served before you.

Ingredients(2 servings):

1. Pomfret fish, 2
2. Grated coconut, 100 gm(3/4 cup)
3. Coriander leaves, 1 cup
4. Tamarind paste, 1 tbsp
5. Garlic Cloves, 5
6. Ginger, 1"
7. Red chilli powder, 2 tsp
8. Turmeric powder, 1 tsp
9. Green chillies, 2
10. Salt to taste
11. Sugar, 1 tsp( to balance the acidity)
12. Rice flour(optional)
13. Semolina
14. Refined oil, 4 tbsp
15. Lime juice, 1 tbsp

Methods: 

Cut the fins and tail of fish. You may or may not cut the head. Clean the fish from inside. Remove bones and marinate them with 1 tsp salt, turmeric powder and lime juice.

Blend coconut, coriander leaves, garlic cloves, green chillies, ginger, tamarind paste, red chilli powder, sugar together. Mix salt as per your taste with chutney and fill the pomfrets with the chutney. For each pomfrets you will be needing 2 tbsp chutney. 

**When you blend the ingredients do not add water at first. After blending if you find the mixture too tight then add 1 tbsp water.

Mix semolina, rice flour; as much required and a pinch of salt to coat the pomfrets well. In a pan heat oil and when the smoke emits add pomfrets. Shallow fry them keeping the flame lower to make sure that the pomfrets are cooked from inside.

You may also grill or bake them instead of frying.

Serve hot with bread or rice or grab just like that.

Enjoy!!! :)