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.

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Chicken Sandwich

Servings:4
Cuisine: Self- experiment

Ingredients:

For sandwich and burger:

• Sandwich bread, 8 slices
• Boneless chicken, 250 gm
• Crushed corn flakes, 4 tbsp
• Lettuce, 4
• Tomato, 1
• Onion, 2
• Garlic cloves, 6
• Pickle, 4 tbsp (See note below the ingredients list)
• Butter to brush the bread slices.
• Green chili, 2
• Salt to taste
• Oil, 4 tbsp

For sandwich spread:

• Boiled egg, 4
  
• Potato, 2
• Yogurt, 2 tbsp
• Mustard powder, 1 tbsp
• Black pepper powder, 2 tsp
• Oil, 1 tbsp
• Salt to taste

Note- I used my homemade mixed pickle, you can use any pickle of your choice, like, you can go for green chili pickle/onion pickle/garlic pickle/coriander pickle, though the test will differ.

Method:

For burger:

1. Mince chicken. You can also put it in a blender. Add 1 finely chopped onion and  green chilies to it, add salt. Combine well. It's ok if the mixture is little sticky.

2. In a pan heat oil. Divide the mixture according to your portion size. Coat with crushed corn flakes and fry in oil. When one side turns golden brown flip and let it be cooked from the other side. You can use all purpose flour instead of corn flakes.

For sandwich spread:

 1.  As the burgers are getting ready; all the ingredients, mentioned for sandwich spread, put them in a blender and blend. It will come into a creamy consistency. Keep it aside.

For Sandwich: 

1. Slice another onion and tomato.

2. Brush lightly each bread slices with butter. Place one burger on the slice, then put a lettuce on it.

3.Place tomato and onion slices along with 1 tbsp of pickle. 

4.Now put 2 tbsp of the sandwich spread and cover with another bread slice.

5.Repeat the process to make other sandwiches and serve.

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Paneer envelopes

Paneer Ghugni

Cuisine- Bengali
Servings- 4

Ingredients:-

• Yellow pea (Ghugnir Dal), 1 and 1/2 cup
• Paneer, 100 gm, cut into cubes and toss them in a pan with few drops of oil until both sides are golden brown
• Onion, 1 large
• Garlic cloves, 8
• Ginger, 1 and 1/2"
• Tomato
• Green chili, 4
• Tomato chopped, 1/4 cup
• Coriander powder, 3 tsp
• Cumin powder, 3 tsp
• Garam masala powder, 1 and 1/2 tsp
• Turmeric powder, 1 tsp
• Tomato puree, 2 tbsp
• Bay leaf, 1
• Cinnamon stick, 1/2"
• Cardamom, 2
• Mustard oil, 5 tbsp
• Salt to taste
• Sugar, 1 tsp
• Lime juice, 1 tbsp
• Ghee, 1/2 tbsp

Method:

1.Wash and then soak yellow pea overnight or 6 hours. In a pressure cooker add 2 cups of water, 1 tsp salt and the dal. Lock and let the whistle arise upto 4 times and pressure cook on low flame for 5 minutes. Now turn off the flame and let the pressure release.

2. Now empty dal in a sieve. Strain excess water. You can use the water in remaining process of cooking.

3.Chop onion and slit green chilies from middle.. Paste garlic and ginger.In a pan heat mustard oil. Temper with cinnamon, cardamom and bay leaf. Add chopped onion, season with salt and saute till they turn transparent. Add chopped tomato and cook until mushy. Add ginger garlic paste, green chilies and cook for a minute. Add cumin powder, coriander powder, garam masala powder, turmeric powder. Add 2 tbsp water and cook until oil separates from spices.

4.Add tomato puree and combine. Now add the dal, salt to taste and sugar;combine well. Cover the pan with a lid and cook for 4-5 minutes on lower flame.

Note: You already added salt while cooking dal. So balance the quantity accordingly while you add it later.

5.Remove the lid. Add lukewarm water and the paneer cubes. Cook until the dal thickens. Turn off the flame. In a spoon mix ghee and a pinch of garam masala powder. Mix in the dal. Sprinkle 1 finely chopped green chili, lemon juice and cover for 2 minutes so that the aroma of ghee infuses in the dal.

6. Transfer to the serving bowl and serve warm.

Serving suggestion- Serve warm with chopped onion, tomato and green chili on tomato. Also drizzle with few drops of lemon juice. Serve with bread, luchi. It can also be served as snack.

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Peanut Potato Fritters

Peanut Potao Pakora

Spice up your Monsoon evening!!! :)

Servings: 4

Ingredients:

• Potato, 1 large
• Peanut, 2 handfull
• Onion,1
• Green chili, 1
• Red chili powder, 1
• Salt to taste
• Coriander leaves, 1/4 cup
• Semolina (suji), 2 tbsp
• Besan (Chickpea Flour), 2 tbsp
• Baking Soda, 1/2 tsp
• Chat masala, enough to sprinkle
• Vegetable oil, for deep frying

Method:

1.Grate Potato, chop onions and green chillies. Keep aside.

2. Toast lightly and crush peanuts. In a bowl mix all the ingredients except chat masala. Water is not required as potato releases enough water after grating.

 4.In a pan heat oil. Make little balls out of the mixture and deep fry them until turns golden brown. .Transfer to a paper towel to remove excess oil and serve hot instantly.

Note:- Keep the flame medium while frying, else it will end up burning pakoras.

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Ghugni

A famous evening snack in Bengal prepared at home and found as well as at street corners. Though the way of cooking in both the places are different. The street ghugni is boiled yellow peas tossed with chopped raw onion and green chillies, thinly sliced beetroot and cucumber, black salt and chat masala ,served often in a 'salpatar bati'- is enjoyed as an ultimate evening snack. But the ghugni that is prepared at home has a different approach of makin as it is given below, even often added keema(minced meat)/ paneer(cottage cheese). It is Durga puja when most of the Bengali households has ghugni to offer to thier guests on 'Doshomi'(the 10 th day of durga puja) followed by 'nimki' and 'misti'(sweets). Ghugni can also be served in dinner plates with luchi, roti or paratha.

Ingredients(6 serivngs):

1. Dried yellow peas, 200 gm
2. Potato, 1 large
3. Onion, 2 large
4. Garlic cloves, 8 cloves
5. Ginger, 1 and 1/2"
6. Green chillies, 4-5
7. Whole dry red chilli, 1
8. Bay leaf, 1
9. Green cardamoms, 2
10. Cinnamon stick, 1 and 1/2"
11. Turmeric powder, 1 tsp
12. Garam masala powder, 1/2 tbsp
13. Cumin Powder, 1 tbsp
14. Coriander powder, 1 tbsp
15. Mango powder( amchur), 2 tsp
16. Kashmiri red chilli powder, 1 tsp
17. Salt to taste
18. Sugar, 2 tsp
19. Mustard oil
20. Ghee(Indian clarified butter), 1/2 tbsp

Methods:

Soak peas overnight and cook in pressure cooker with two whistles. After 15 minutes check if it is soft enough to press between fingers, otherwise allow another whistle.

Cut potatoes into small cubes and fry in oil on medium flame till they turn soft.

In a pan heat 6 tbsp oil and temper with bay leaf, whole dry red chilli, cardamoms and cinnamon. I made it with 1 kg peas, so added more bay leaves than mentioned above.

Slice 1/2 of an onion and saute in oil till golden brown. Add slit green chillies and a pinch of salt too.                                                                                                                                                         

Blend remaining onion, garlic, ginger together and saute in oil for 2-3 mins.

          Mix all the powdered spices, salt to taste and sugar.                                           

Add mixed spices. Cook for a minute , and add 1 small cup of water, Cook till oil  seperates.                                           

                     After the oil seperates it will look like this.                                       

     Add peas and Cook for 3- 4 minutes.  After that add 1 medium cup of warm water to get thick gravy. Sprinkle 1 tsp garam masala powder and spread ghee just before removing from flame.

 

Serve hot.

Serving suggestion- goes well with Luchi and paratha.