WATERMELON AND PASTA SALAD WITH A MANGO PESTO DRESSING

Salads are healthy and the best way to beat the summer heat! Watermelon and mango are both summer fruits having their own nutritional value and of course hold their own place in terms of taste.

Well, I generally try to make salads with whatever is available at home and love mixing a few things here and there to create innovative salad dressings. The Salad I have presented here is just one more of my experiments which was a hit with the family!

For some more such salads, do take a look at the following recipes too….

1. Burnt Garlic Veggie Salad
2. Chickpea And Sweet Potato Salad In Citrus Dressing
3. Watermelon Feta Salad With Walnut Basil Pesto
4. Mix Veggie Couscous Salad

Here’s the recipe for the refreshingly delicious Watermelon And Pasta Salad With A Mango Pesto Salad Dressing…

Prep Time : 30 min

Cooking Time : 10-15 min (For The Pasta)

Serves : 2

Cup Used :200 ml

INGREDIENTS :

• 2 Cups Diced Watermelon (Chilled)
• 1 1/2 cup Roughly Shredded Iceberg Lettuce
• 1 1/2 cup Boiled Al-Dente Pasta
• A Few Mango Cubes
• 1/2 tsp Salt
• As Desired Crumbled Feta Cheese

For The Salad Dressing :

• 1/3 cup Roughly Mashed Ripe Alphonso Mango
• 1 1/2 tbs Walnut Basil Pesto
• 2 tbs Olive Oil
• 2-3 tsp Fresh Lemon Juice
• 2 tsp Sweet Paprika
• 1/4 tsp Salt

METHOD :

1. To make Watermelon And Pasta Salad With A Mango Pesto Dressing, mix together all the ingredients mentioned under the heading, Salad Dressing and set aside.
2. Next, add the chilled watermelon cubes, shredded lettuce, a few mango cubes, boiled pasta and salt to a mixing bowl.
3. Mix well and add half the salad dressing and give it a good toss.
4. Plate the salad in a serving bowl and drizzle the other half of the salad dressing over it.
5. Top with crumbled feta cheese and serve chilled.

WATERMELON FETA SALAD WITH WALNUT BASIL PESTO

Salads are healthy, refreshing and can double up as a side to any dish or act as a meal in itself. Summers do call for such colourful and delectable foods which keep us feeling light and satisfied.

Watermelon Feta Salad With Walnut Basil Pesto is one such dish which can be prepared in a jiffy and is so delicious and refreshing, that one keeps asking for more.

For some more Salads, do take a look at the following recipes too…

1. Mix Veggie Couscous Salad
2. Chickpea And Sweet Potato Salad In Citrus Dressing
3. Burnt Garlic Veggie Salad

Here’s the recipe for the delicious Watermelon Feta Salad With Walnut Basil Pesto….

Prep Time : 20 min

Cooking Time : NA

Serves : 1-2

INGREDIENTS :

• 2 cups Diced Watermelon (1″ cubes)
• As Preferred Lettuce (Iceberg + Red Oak)
• 2 tbs Roughly Chopped Walnuts
• 2 tsp Crumbled Feta Cheese… Or As Desired
• A Few Basil Leaves

For The Salad Dressing :

• 1 tbs Olive Oil
• 1 tsp Vinegar
• 2 tsp Chipotle Adobado Sauce (Slightly sweet sauce with a tinge of spice and a lovely smoke flavour)
• 2 – 3 tsp Homemade Walnut Basil Pesto

METHOD :

1. To make Watermelon Feta Salad With Walnut Basil Pesto, arrange the Lettuce on the serving dish.
2. Top with chilled diced watermelon and some chopped walnuts.
3. Crumble some feta cheese and a few roughly torn basil leaves over it.
4. Finally, drizzle the prepared dressing over the salad.
5. Serve immediately as a side or just as a light meal!

Note :

In case the Chipotle Adobado Sauce is unavailable, do try adding some honey and a bit of smoked paprika. Be careful not to overdo it to avoid overpowering the pesto!

WALNUT BASIL PESTO

Pesto is an Italian sauce made basically with Basil leaves, garlic, pine nuts and some Parmigiano Reggiano all blended together with olive oil.

There is another version which uses Walnuts instead of the pine nuts, which is what I too preferred using as walnuts are generally easily available and are regularly stored in my pantry!

The pesto can be used to make pastas or in dressings for salads! It’s healthy, versatile, delicious and can be stored for a long time to be used as and when needed!

Here’s the recipe for the Walnut Basil Pesto….

INGREDIENTS :

• 2 cups Basil Leaves (Preferably Homegrown)
• 4-5 nos Medium Sized Garlic Cloves
• 1/3 cup Walnuts
• 1/2 cup Grated Parmesan Cheese
• 1/3 cup Grated Processed Cheese….. Optional
• 1/2 cup Extra Virgin Olive Oil
• Juice of 1/2 Small Lemon (2 tsp approx)
• Salt To Taste

METHOD :

1. To make Walnut Basil Pesto, rinse well the basil leaves and set aside to drain.
2. Add them to a food processor alongwith the garlic cloves and give a few pulses.
3. Next, add the walnuts, the olive oil and the salt and pulse again to get a smooth paste.
4. Add in the grated cheeses and pulse again.
5. Squeeze the lemon juice and give it a good mix.
6. Store this Walnut Basil Pesto in an airtight container in the refrigerator and use as required to make pasta or grilled dishes!

NOTE :

The pesto can be stored in the refrigerator in an airtight container for about a week.

If you desire to make a large batch and store for a longer period, then freeze the pesto in an ice cube tray and pack the frozen cubes in a zip lock! Use further as and when desired.

COTTAGE CHEESE BUN SANDWICH

Cottage Cheese Bun Sandwich was an impromptu experiment which was a winner! Though I love traditional food more, at times when you want a change and a no fuss meal, I experiment with whatever chutneys or dips are at hand.

I generally decide on the spot and mix and match a few ingredients while trying to keep it as simple as I possibly can. Well, having bought these paav (locally produced Indian Buns) to make a simple cottage cheese and raw salad sandwich for dinner, I suddenly thought of giving it a twist and the result was amazing!

For some more delicious dishes, do take a look at the following recipes too….

1. Veg Coleslaw Toast Sandwich
2. Creamy Corn Toasts
3. Veg Junglee Toast Sandwich
4. Tandoori Chicken Coleslaw Toast Sandwich
5. Healthy Fruity Sandwich
6. Veggie Soya Balls Sub Sandwich

Here’s the recipe for the delicious Cottage Cheese Bun Sandwich….

Prep Time : 15 min

Cooking Time : 20 min

Serves : 2

Cup Used : 200 ml

INGREDIENTS :

• 4 Paav (Buns)
• 200 gm Cottage Cheese (Paneer)
• 1/2 Green Bell Pepper…. Quartered
• 1/2 Yellow Bell Pepper…. Quartered
• 1/2 Red Bell Pepper…. Quartered
• 1 Large Onion…. Sliced Lengthwise
• As Required Iceberg Lettuce
• 1 1/2 tbs Tomato Ketchup
• As Required Mayonise
• As Required Corriander Mint Chutney
• 2 tbs Spicy Chilli Garlic Chutney
• 2 tbs Water
• 8 Garlic Cloves…. Minced
• 1 tsp Sugar
• Salt To Taste
• 6 tbs Oil

METHOD :

1. To make the Cottage Cheese Bun Sandwiches, first saute the onions in a pan in 2 tbs oil adding just a pinch of salt and a teaspoon of sugar, on low heat till caramelised. Transfer to a dish to cool.
2. Next, add 2 tbs oil to the same pan and add the minced garlic and saute just for a few seconds.
3. Add in the quartered bell peppers, a little salt and cook on both sides till soft and slightly charred. Transfer these to a dish and set aside.
4. To the same pan add the remaining 2 tbs oil and the red garlic chutney mixed with a little water.
5. Saute for a minute and add in the cottage cheese slices. Roast them in the chutney, cooking them on both sides till the chutney envelopes the slices.
6. Though this better be quick so as to prevent the cottage cheese from hardening later.
7. To assemble the sandwiches, slice open the paav/Buns keeping the end joined.
8. Slather the corriander mint chutney on one side topped with some tomato ketchup and mayonise on the other side.
9. Place lettuce on both sides and a slice of roasted cottage cheese on the bottom slice.
10. Top with the cramalised onions and roasted garlic bell peppers.
11. Close in the top bun slice over the sandwich and enjoy these delicious Cottage Cheese Bun Sandwiches for a hearty yet light meal!

CAJUN SPICED GARLIC BUTTER PRAWNS

The dish, Cajun Spiced Garlic Butter Prawns is a delicious variation to the regular garlic butter Prawns! Cajun Spice mix is readily available in the markets and can be used to experiment with some more dishes too.

Originally I had purchased this spice mix to make Cajun Spiced Potatoes about which I had kept reading and have had them at a buffet spread. But the trial never happened!

It was once during last year’s lockdown that as I was preparing garlic butter prawns, I suddenly thought of adding this Cajun Spice to them to give it a twist and well, it was a hit with the family!

For some more such delicious dishes do take a look at the following recipes too….

1. Prawn Cutlets
2. Crispy Garlic Butter Prawns
3. Bhajille Nustey
4. Bhajille Paaplet
5. Mori Vade
6. Tisryaa Vade

Prep Time : 15 min

Cooking Time : 20-25 min

Serves : 2

Cup Used : 200 ml

INGREDIENTS :

• 25 – 27 Large Prawns
• 2 tbs Olive Oil
• 2 tbs Butter
• 2 tbs Finely Minced Garlic
• 1 tsp Red Chilli Flakes
• 1 tbs Cajun Spice
• 2 tsp Lemon Juice
• 2 tsp Finely Chopped Basil leaves…. Optional
• Salt To Taste

METHOD :

1. To make Cajun Spiced Butter Garlic Prawns, first do away with the outer shells of the prawns and devein them.
2. Next rinse them thoroughly under clean water and drain well.
3. Heat a pan and add the olive oil and the butter to it taking care not to let it burn.
4. Tip in the minced garlic and follow up immediately with the prawns.
5. Saute for a while and cook further till the prawns are completely tender.
6. Add the Cajun Spice mix and mix well.
7. Check the taste before adding salt as the Cajun Spice mix generally has some salt in it.
8. Add in the chopped basil leaves and toss.
9. Finish off with a drizzle of some lemon juice for that extra drama in taste!
10. Serve immediately, these absolutely delicious Cajun Spiced Garlic Butter Prawns with some extra lime wedges by the side!

KHICHOO (TRADITIONAL STEAMED RICE FLOUR SAVOURY DISH)

Khichoo is a Gujarati breakfast dish made using rice flour. The preparation of this dish involves very few ingredients and steps too. But these very things make it extremely flavourful and light. And hence it is apt to be prepared for breakfast. It almost resembles the Maharashtrian Taandalachi Ukad, except for differences in a few ingredients!

I though prefer having it even for a light lunch or dinner. The pure homemade ghee drizzled on top of the Methi Saambar (Gujarati Pickle Masala) takes the flavour to just another level, though it is optional and can be avoided as per preference. Not to forget the Papad Soda (Papad Khaar in Marathi) which gives it the required softness, and hence should not be omitted, though the quantity used should be restricted to the minimum.

For some more such delicious dishes, do take a look at the following recipes too….

1. Taandalachi Ukad
2. Hiit
3. Idli Saambar
4. Kaanda Mataar Pohe
5. Dadpae Pohe
6. Masala Phov
7. Aambodey
8. Upma

Here’s the recipe for the absolutely lipsmaking Khichoo….

Prep Time : 10 min

Cooking Time : 20 min

Serves : 4-5

Cup Used :200 ml

INGREDIENTS :

• 2 cups Rice Flour (Preferably Basmati Rice Flour)
• 6 cups Water
• 1 tsp Cumin Seeds
• 4 Green Chillies (Less Spicy…. To Be Adjusted As Per Preference)
• 2″ Ginger
• 1 1/2 tbs Oil
• 1/2 tsp Papad Soda
• Salt To Taste
• As Required Dry Pickle Masala (Methi Saambar)…. Optional
• As Required Pure Homemade Ghee…. Optional

METHOD :

1. To make the Khichoo, first grind together the ginger and green chillies to get a smooth paste.
2. Combine the water, cumin seeds, the ginger green chillies paste, papad soda, oil, and salt to taste to a pan.
3. Mix and bring it to a boil. At this stage reduce the flame to low and add the rice flour.
4. Stir quickly with a wooden rolling pin and mix well. Cover and cook on low heat for one steam or till the flour is cooked.
5. Swithch off the flame and keep covered for 2-3 minutes.
6. Serve this delicious Khichoo with a sprinkle of Methi Saambar and a drizzle of ghee!

VAAL PADWAL CHI BHAAJI (BITTER FIELD BEANS AND SNAKE GOURD DRY VEGETABLE)

Vaal Padwal Chi Bhaaji is a delicious Maharashtrian Vegetable preparation. Generally Kadve Vaal i. e. Bitter Field Beans are used in this preparation though one can sure use the Godey Vaal (which are otherwise called as daalimbi) too.

Though this might seem as a very simple vegetable preparation, it is extremely delicious. The combination of vaal and snake gourd (called as Padwal in Marathi language) with the minimal spices creates a fantastic flavour and it goes very well with chapatis or varan (daal) and steamed rice.

My mother in law would always prepare this on Sankashti as we would consume a no onion no garlic meal on that day and that’s how I got introduced to this vegetable and it soon became one of my favourites!

For some more such delicious dishes, do take a look at the following recipes too…

1. Korala Vaalaachi Chi Bhaaji
2. Vaalachi Rassa Bhaaji
3. Mataar Chi Usal
4. Mataar Chi Rassa Bhaaji
5. Papdichi Bhaaji
6. Farabichi Bhaaji
7. Kadvey Vaalaachi Khichdi

Here’s the recipe for the delicious Vaal Padwal Chi Bhaaji….

Prep Time : 40 min

Cooking Time : 30 min

Serves : 4

Cup Used :200 ml

INGREDIENTS :

• 1/2 kg Snake Gourd (Padwal)
• 1/2 cup Bitter Field Beans (Kadvey Vaal)
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Kashmiri Red Chilli Powder
• 2 tsp Corriander Seeds Powder
• 1 tsp Cumin Seeds Powder
• 1-2 tsp Jaggery
• Salt To Taste
• 1/4 cup Fresh Grated Coconut

For The Tempering :

• 2 tbs Oil
• 1/2 tsp Mustard Seeds
• 1/4 tsp Asafoetida
• 1 sprig Curry Leaves

METHOD :

1. For the Vaal Padwal Chi Bhaaji, first soak half a cup of Bitter Field Beans in sufficient water, 2 nights prior to making this vegetable.
2. The next morning, rinse them once and drain away all the water and tie them in a tightly squeezed moist cotton towel.
3. Place this bundle in a covered container, preferably near a heat source to get lovely sprouts.
4. At night, transfer the sprouted beans from the towel into a container and soak them in lots of water.
5. Next morning, peel the sprouted beans and set aside.
6. Next, scrape away lightly the outer layer of the snake gourd with a knife and rinse it well.
7. Slit it lengthwise into half and scrape away it’s seeds. Discard the mature ones and retain the tender seeds for making Padwalaa Biyaanchi Taamboli.
8. Next, slice it into half circles of about 3/4th cm and rub in half a teaspoon of salt into it.
9. Keep aside in a strainer for about half an hour and then squeeze them slightly and set aside for further use.
10. To prepare the vegetable, heat a pan and add oil to it. Add in the mustard seeds and as they splutter, add the asafoetida and the curry leaves.
11. Add the turmeric powder and the peeled sprouted beans. Mix well.
12. Add to it the squeezed gourd and red chilli powder.
13. Mix well and cover and cook on low to medium heat without adding water.
14. When the beans and gourd are almost cooked, add the corriander seeds powder and cumin powder, jaggery and salt to taste and mix.
15. Cover and cook further till completely done. Garnish with the fresh grated coconut and cook further for just a few minutes.
16. Serve this delicious and nutritious Vaal Padwal Chi Bhaaji with phulkas and some Varan and Steamed Rice.
17. Do serve some Phodnichi Koshimbir and the delicious NKGSB Style Sweet And Sour Raw Mango Chutney as accompaniments and Doodhi Sabudana Kheer as a dessert to complete the meal!

PADWALAA BIYAANCHI TAAMBOLI (Snake Gourd Seeds And Coconut Curry From The NKGSB Cuisine Of Karwar)

Padwalaa Biyaanchi Taamboli is the Konkani name for the simple and cooling, no cook curry made using tender snake gourd seeds (Padwalaa Biyaa) and fresh coconut in combination with some buttermilk. It is a wonderful option when cooking a quick meal and especially in the summers when we need something simple and cooling!

Rice with coconut curries is the staple diet of the NKGSB community. You can find various vegetarian as well as fish curries in this cuisine. I have specifically mentioned fish curries rather than non vegetarian curries as traditionally in this community, fish was consumed on a large scale but meat and eggs weren’t ever a part of their diet.

Well, Taamboli is one such easy, quick and cooling curry which can be made with different items as the base. Like in this recipe just as I have used tender snake gourd seeds, similarly Bramhi leaves or dried gooseberries or Ridges of the ridge gourd or even the leaves of the Carom plant can be used to make Taamboli.

For some more such delicious dishes, do take a look at the following recipes too….

1. Shiraalyaa Shiraanchi Taamboli
2. Kairi Udid Methi
3. Ambaadae Udid Methi
4. Aambaadya Saasav
5. Jeermeerya Kadi
6. Teppala Kadi
7. Ghotaa Aambat

Here’s the recipe for the nutritious, delicious and easy to prepare Padwalaa Biyaanchi Taamboli….

Prep Time : 30 min

Cooking Time : NA

Serves : 4

Cup Used :200 ml

INGREDIENTS :

• 1/2 cup Tender Snake Gourd Seeds (Padwalaachya Kavlya Biyaa)
• 1/8 cup Water
• 1/2 cup Fresh Grated Coconut
• 2 Green Chillies…. To be adjusted as per preference
• 3/4 cup thick buttermilk (very slightly sour)
• Salt To Taste

For The Tempering :

• 2 tsp Pure Homemade Ghee
• 3/4 tsp Cumin Seeds

METHOD :

1. To make Padwalaali Biyaanchi Taamboli, first heat a small pan and add the ghee to it.
2. When it heats up, add in the cumin seeds.
3. As soon as they splutter, add the green chillies and the tender snake gourd seeds and saute.
4. Add about 1/8th cup of water and cook the seeds fully and let cool.
5. To a mixer grinder, add the cooked seeds alongwith the cooking water and green chillies, the coconut, and a little buttermilk if required, and grind it to a smooth paste.
6. Transfer it to a serving bowl and add in the remaining buttermilk and salt to taste. The overall consistency of the Taamboli should be slightly thick.
7. Give it a good stir and the Taamboli is ready.
8. Serve this delicious and cooling Taamboli with some Steamed Rice and a traditional vegetable by the side!

LILU LASAN METHI NA THEPLA (GREEN GARLIC AND FENUGREEK SAVOURY FLATBREAD)

Lilu Lasan Methi Na Thepla is a unique, winter special Gujarati dish with an absolutely delicious flavour. These Theplas are made using the fresh green garlic and fenugreek leaves which are available in abundance in the winters. Winter season is my favourite in general not only due to the pleasant climate we get to experience only then, but also due to the availability of unique fresh green vegetables!

Once again my interest in learning and trying out new traditional dishes lead me to this dish. Got the recipe and also the Theplas for tasting from the same Gujarati friend who taught me the delicious Surti Undhiyu! The combination of fenugreek, garlic and the garlic stalks with curds and jaggery make the theplas taste unique and irresistible!

For some more delicious dishes, do take a look at the following recipes too…

1. Methi Thepla (Fenugreek Flatbread)
2. Doodhi Thepla
3. Doodhi Methi Muthiya
4. Corn Paalak Rawaa Dhokla

Prep Time : 30 min

Cooking Time : 2 min/Thepla

Serves : 14 Theplas

Cup Used : 200 ml

INGREDIENTS :

• 2 cups Whole Wheat Flour
• 3 tbs Gram Flour (Besan)
• 1 cup Chopped Fenugreek Leaves (Methi)
• 1 cup Finely Chopped Green Garlic Stalks (Obtained from a 100 gm bunch)
• 4 tbs Sesame Seeds (Til)
• 1/2 tsp Turmeric Powder
• 2 tsp Red Chilli Powder…. To be adjusted as per preference
• 3 tbs Grated Jaggery
• 1/2 to 3/4 cup Slightly Sour Homemade Curds (Or As Required)
• 4 tbs Oil
• Salt To Taste

To Be Ground To A Paste :

• 1/3 cup Green Garlic Cloves (Obtained from a 100 gm bunch)
• 20 Large Dry Garlic Cloves
• 6 Spicy Green Chillies…. To be adjusted as per preference

METHOD :

1. To make the Lilu Lasan Methi Na Thepla, first discard the roots and thick stalks of the fenugreek leaves, whilst retaining the tender one’s alongwith it’s leaves.
2. Similarly, discard the roots of the green garlic and separate it’s green stalks
3. Wash all these veggies separately and drain.
4. Next, grind together all the garlic cloves and the green chillies and finely chop the methi leaves and the green garlic stalks.
5. Mix well the grated jaggery with the curds and set aside.
6. Assemble this curd mixture, chopped greens, garlic chilli paste and all the other above mentioned ingredients in a mixing bowl.
7. Knead into a semi soft dough and set aside for a while.
8. For the purpose, it is advisable to use only curds and not water.
9. Divide the dough into 14 equal parts and roll out into circular discs of approx 7″ diameter each, using whole wheat flour for dusting.
10. The rolled out theplas should be basically on the thinner side in thickness.
11. Roast on a hot griddle, fist on a slightly low flame till tiny bubbles appear on the top surface.
12. Smear some ghee and flip. Roast this flipped side on high flame.
13. When brown spots appear on the lower side, which indicates that it is cooked, smear some ghee on the top half cooked surface and flip again.
14. Roast on high flame, applying pressure on the edges with a spatula till the flipped side is roasted.
15. Transfer onto a plate and smear some more ghee on the top.
16. Serve these absolutely delicious and nutritious Lilu Lasan Methi Na Thepla with some Kothimbir Pudina Chatni (Corriander Mint Chutney) or Kairiche Aambat Goad Lonche (Sweet And Sour Raw Mango Pickle) and Vadwaani Marchaa Na Athaanu by the side.

NOTE :

The overall taste of these Theplas should be sweet, sour, spicy and a bit garlicky (all the flavours should be on the higher side. In case more spicy taste is preferred, then the quantity of red chilli powder has to be increased.

After winters, when the fresh green garlic becomes unavailable, the quantity of the dry garlic should be increased accordingly.

AALOO MUTTER PANEER TIKKI (SAVOURY POTATO, GREEN PEAS & COTTAGE CHEESE CUTLETS)

Aaloo Mutter Paneer Tikkis are delicious Cutlets made using Potatoes, Cottage Cheese and Green Peas flavoured with some very simple and minimal spices, so as to keep the original flavours intact. With winters, sweet green peas flood the markets. Though nowadays they are available all year round, in the olden days, say my childhood these would be available exclusively in the winters!

Then would start my mom’s experiments green peas dishes from Mutter Paneer, Mataar Chi Usal, Mataar Chi Rassa Bhaaji with Bajari bhaakari to green pea potato cutlets! It would be fun and I would always look forward to these simple yet yum dishes. Simplicity and having homemade food only was the norm those days! Oh! And what days were those! Simple lifestyle, fresh seasonal produce, no adulterated cereals and pulses, fresh air….. The list might never end…. Sigh!

Well it so happened that while scrounging the refrigerator for leftovers, I found a few boiled potatoes and a lilltle cottage cheese made from split milk. And as it had been quite some time that I had made any delicious finger food and of course to use up the leftovers, I decided to make some Cutlets and these were devoured in no time by the family!

For some more such yum dishes, do take a look at the following recipes too…

1. Veg Cutlets
2. Sprouted Raagi And Oats Cutlets
3. Paalak Bhaji/Pakode (Spinach Fritters)
4. Veggie Soya Balls Dahi Chaat
5. Sabudana Wada
6. Ram Laadoo
7. Dahi Vada

Here’s the recipe for these delicious AALOO MUTTER PANEER TIKKI….

Prep Time : 30 min

Cooking Time : 4-5 min/cutlet

Serves : 15 Cutlets

Cup Used : 200 ml

INGREDIENTS :

• 2 1/4 cups Mashed Boiled Potatoes (4 Large Potatoes/Aaloo)
• 1 1/4 cup Crumbled/Grated Cottage Cheese (100 gm Paneer approx)
• 1 1/4 cup Boiled Green Peas (Mutter)
• 1/3 cup Finely Chopped Corriander Leaves
• 5 Slices Bread…. Pulsed into fresh breadcrumbs (Brown Whole Wheat/White Bread)
• 1 tsp Black Salt
• 1 tsp Chaat Masala
• 1 tsp Garam Masala
• 1 1/2 tsp Red Chilli Powder
• Salt To Taste
• As Required Homemade Ghee/Oil

For The Tempering :

• 1 tbs Homemade Ghee
• 1 tsp Cumin Seeds
• 1/4 tsp Asafoetida
• 4-5 Spicy Green Chillies…. Finely Minced (To be adjusted as per preference)

METHOD :

1. To make these delicious Aaloo Mutter Paneer Tikki, heat ghee in a pan and as it heats up, add the cumin seeds.
2. As soon as they splutter, add the asafoetida and the minced green chillies.
3. Pulse the boiled green peas just for 1/2 a second in a mixer grinder and add it to the tempering.
4. Mix well and after a minute or two, switch off the flame. Let it cool.
5. To this, add the mashed potatoes, crumbled cottage cheese and the rest of the above mentioned ingredients.
6. Mix well and roll into 15 equal sized Cutlets.
7. Heat some ghee on a griddle and shallow fry the cutlets/tikki on medium heat till slightly browned and crisp on both sides.
8. Serve these absolutely delicious Aaloo Mutter Paneer Tikkis with some Sweet And Sour Dates And Tamarind Chutney and some Corriander Mint Chutney by the side!
9. Do serve some piping hot Masala Chai by the side to combat the winter chill!

Notes :

For a slight variation to the above, we can replace half the quantity of potatoes with sweet potatoes or raw bananas too!

These versatile tikkis can be used to make a deliciously lipsmaking chaat too!

Just top with some fresh curds, Corriander Mint Chutney, Dates And Tamarind Chutney, Chaat Masala, some chopped onions, Nylon Sev and a garnish of chopped corriander leaves.