Quick Potato Patties /Aloo Tikki Recipe

servers -8 to 10.

prep time -15 min.

cook time - 10 min.

Ingredients:

2 medium potatoes, grated

A bunch of fresh coriander leaves, chopped

1 tsp jeera / jeerakam

2 green chillies, chopped

1 generous pinch asafoetida / hing / perungayam

1/2 tsp red chilli powder

1 to 2 tbsp besan / bengal gram powder / kadala mavu

Salt to taste

Method:

• Grate the potatoes and add the other ingredients in. 
• Mix welll. 
• Make into flat patty shapes on palm of hand and shallow fry in a 
• wide pan until golden brown on both sides.
• Serve the tikkis with ketchup.
• Tastes best when really hungry!

Almond, Date & Coconut Cookies

Servers- 4 to 6
Prep Time-10 min
Cook Time- 12 to 15 min


Ingredients:

• 2 cups Almond Flour

• 1 cup Oats

• 1 teaspoon Baking Powder

• 1 teaspoon Desiccated Coconut

• ½ cups Medjool Dates

• 1-½ teaspoon Fresh Ginger, Minced

• 1 teaspoon Ginger Powder

• ½ cups Coconut Oil

• 2 Tablespoons Maple Syrup

• 2 Tablespoons Almond Milk

METHOD:

1. Preheat oven to 180 C or 356 F.
2. Into a large mixing bowl, add almond flour, oats, baking powder and desiccated coconut. Stir to mix everything together.
3. Remove the pits from the dates and chop into smaller pieces.
4. Add dates into the dry ingredients and mix until well combined. If the dates clump together, use your fingers or a fork to break them up so they are evenly distributed throughout the mixture.
5. Add fresh ginger and ginger powder to the mixture and stir to combine.
6. Add coconut oil, maple syrup and almond milk and mix until well combined.
7. Form mixture into your preferred cookie sized balls and then flatten down with a fork or the back of a spoon.
8. Place cookies on a tray lined with baking paper, leaving an inch or so between each, and bake for 12 minutes or until slightly golden on top. Remove from oven and allow to cool.
9. Store at room temperature.

MUTTON BADAMI KORMA

Serves 6 to 8

Prep time - 20 min 

Cooking time -30 min

Ingredients :

• Mutton with bone 1 kg ( cut in 8 pieces) 
• Brown onion 1/2 cup 
• Poppy seeds 1 tbsp ( khashkash ) 
• Desiccated coconut 2 tbsp
• Blanched Almonds 10
• Oil 1 cup
• Mixed whole spices 1 tbsp heaped 
• Yogurt 1 1/2 cup
• Ginger garlic paste 1 tbsp
• Salt 1 -1/2 tsp
• Chili powder 3 tsp
• Coriander powder 1 -1/2 tsp ( Dhaniya powder ) 
• Nutmeg 1/2 tsp. ( jaifal ) 
• Mace 1/2 tsp. ( jawetri ) 
• Green cardamom powder 1/2 tsp. (elachi ) 
• Allspice powder 1/2 tsp. ( garam masala powder ) 
• Blanched almond 1 tbsp for decoration 

Method:

• First half boil mutton with 2 cup water .
• Heat pan add oil .
• Add whole spice powder 
• Add ginger garlic paste 
• Add boiled half done mutton n fry for 3 to 5 mins .
• Now add spices . 
• Add salt ,red chilli powder ,coriander powder .
• Mix well n cook for 5 min 
• In a bowl add poppy seeds, desiccated coconut and blanched almond .
• grind it in electric mixer . 
• Make the smooth paste .keep aside 
• Brown onion : Fry onion 2 medium thinly sliced onion . 
• Take out spread on kitchen towel . 
• Allow it too cool n till get crispy .
• Then crushed with hands . 
• In a separate bowl add yogurt.(Beat with fork ) 
• Add crushed fry onion ,mace ,nutmeg,ready paste
• (poppy seed,desiccated coconut,Blanched almonds).
• Stir it n mix well .
• Cook on low stove for 3 to 5 mins 
• Add 1/2 cup water cover and let it cook for 10 minutes.
• Till mutton get tender n oil comes up .
• Close stove 
• At last all spice powder and kewra .
• Then garnish with blanched fry almonds n green coriander .

       Sesame Tofu

Ingredients:

• 3 Tablespoons Soy Sauce
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Dark Or Light Brown Sugar
• 1 teaspoon Freshly Grated Ginger
• 1 clove Garlic, Minced
• ½ Tablespoons Sesame Seeds
• 1 Tablespoon Toasted Sesame Oil
• ½ teaspoons Red Pepper Flakes
• 1 teaspoon Cornstarch
• 1 Tablespoon Honey
• 1 pound Firm Tofu
• ½ cups All-purpose Flour
• 3 Tablespoons Vegetable Oil, For Frying
• Cooked Rice, To Serve
• 4 whole Scallions, Chopped, For Garnish

METHOD:

1. Put the soy sauce, rice vinegar, brown sugar, ginger, garlic, sesame seeds, sesame oil, red pepper flakes, cornstarch and honey into a bowl and whisk well until fully combined. Set aside.
2. Cut the tofu into 1-inch cubes.
3. Roll the tofu cubes in the flour, making sure you are coating them on all sides.
4. Fry the tofu in vegetable oil until golden brown on all sides. Set aside.
5. Pour the sauce ingredients into a sauce pan and bring to a full boil. Keep boiling the sauce until it becomes translucent and thickens. Take off the heat and pour over the tofu.
6. Serve with rice and sprinkle chopped scallions on top.

Double Tomato Bruschetta

Serves:10.

Preparation time :5 min.

Cooking time:5 min

Ingredients:

• 6 (plum) tomatoes chopped
• 3 cloves of garlic
• 1/4 cup olive oil
• 2 tablespoon balsamic vinegar
• 1/4 cup fresh basil leaves 
• 1/4 teaspoon salt or as Ur taste
• 1/4 teaspoon ground black pepper
• 1 french baguette
• 2 cup shredded mozzarella cheese

METHOD:

• Preheat the oven on broiler setting.
• In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

BAKERY STYLE SUGAR COOKIES

Serves-4.

Preparation Time -10 min.

Cooking Time -14 min.

Ingredients:

• 2 cups plus 2 tablespoons all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 3/4 cup butter softened
• 1 1/4 cup sugar
• 1 egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon butter flavoring (sold by other flavor extracts)
• 2 tablespoons fresh lemon juice
• zest of one lemon
• sparkling sugar

METHOD:

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cornstarch and set aside.
3. In the bowl of an electric mixer, cream together butter and sugar on medium speed.
4. Add egg and egg yolk and mix until well incorporated. Add vanilla extract, butter flavoring, lemon juice, and zest and mix.
5. Turn speed to low and gradually add the dry ingredients to the wet ingredients.
6. I used my 1 1/2 tablespoon size scoop to make 24 dough balls. Dip the top of each dough ball in sparkling sugar and placed them 9 at a time on Silpat lined baking sheet. These cookies will spread when baking.
7. Bake for 11-13 minutes. Cool on a cooling rack.

Vermicelli (Semiya) Biryani Recipe

Serves: 5.

Preparation time: 10 min.

Cooking time: 30 min.

Ingredients:

2 1/2 cups vermicelli, roast in a tsp of ghee for 4-5 mts till golden brown

2 cups cubed, mixed vegetables (beans, capsicum, carrot, peas, potato)

1 finely sliced large onion

1 tsp green chili-ginger paste

1/2 tsp cumin seeds

2 cloves

1 elaichi

1/2″ cinnamom

1 bay leaf

1 large tomato, chopped

1 tbsp chopped coriander leaves

2 tbsps chopped mint leaves

1/2 tbsp oil

1 tbsp ghee

salt to taste

Biryani Masala – Grind to make a fine powder

2 cloves

1/2″ cinnamon stick

1 elaichi/cardamom

pinch of shah jeera

5-6 pepper corns

Method:

1 Boil 5 cups of water and add the vermicelli along with cloves, cinnamon, cardamom, 1 tsp salt and 1 tsp ghee. Once the vermicelli is half cooked (it should be undercooked), turn off heat, pour the vermicelli into a colander to drain completely and spread on a wide plate. Keep aside
2 Heat oil and ghee in a cooking vessel, add bay leaf and cumin seeds and let them splutter. Add the sliced onions and saute for 4 mts. Add the green chilli-ginger and saute for a mt.
3 Add the cubed vegetables (if using beans, blanch in hot water for 4 mts) and saute on medium heat for 3 mts. Add salt to taste (remember you have already added salt to the boiling vermicelli, so add accordingly). Add tomatoes, place lid, reduce flame and cook for 12-13 mts. Add biryani masala pwd and mix.
4 Now, add the cooked semiya to the sauteed onion-vegetable base and mix it lightly and see that no lumps form. Place lid and cook over low flame for 12-15 mts. Garnish with coriander leaves.
5 Serve hot with raita or pickle of your choice.