Chole Tikki Chhat - Aloo Tikki Chaat

Aloo Tikki Chaat

Chole Tikki Chaat - Aloo Tikki Chaat
Chole tikki is one of the most common mouth-watering street foods. It is a kind of Chaat [Spicy and tangy snack] which is flavorful and filling at the same time.
 
Aloo tikki Ingredients: [Approx 8 tikkies]
Potatoes –3 medium [boiled and peeled]
Bread – 2 slice [cut the brown sides and use the white part only]
Green chilies –2 finely chopped
Cilantro – 2 tbsp finely chopped
Roasted Cumin powder – 1 tsp
Black pepper –1/2 tsp
Salt as per taste
Oil for shallow frying

Chole Ingredients:
Kabuli Chana or Chole [Garbanzo beans]dry – 1.5 cup
Tea bags- 2
Dry Ingredients for gravy:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Chana Masala -1.5 tbsp

Wet Ingredients for gravy:

Onion -3/4 (pureed or finely chopped)
Tomato puree -1 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili -1 tsp (finely chopped) [Optional]
Olive oil – 2 tbspn
Salt as per taste

How to make Aloo Tikki:

Aloo Tikki

• In a bowl, take boiled and peeled potatoes. Add bread, green chilies, cilantro, cumin powder, black pepper and salt. Mix very well and form a smooth dough if it. 
• Make 8 equal portions of the dough. Take each portion in your palm make a tennis ball sized ball. Now flatten it to make tikki. Tikkies can be round or oval shaped. Smooth out the edges of the tikkies and keep aside. [Apply little oil on your palms to avoid tikkies sticking on your hand].
• Heat griddle or pan, add 1 tbsp oil and fry the tikkies golden brown on both the sides. Keep the heat medium high. Drain them on kitchen towel and keep aside.

How to make Chole:

Punjabi Chole for Aloo Tikki Chaat

• Wash dry Kabuli Chana or Chole a couple of times and soak them overnight in water.
• Add soaked chole, turmeric powder, salt and 4 cups of water and tea bags in the pressure cooker. Pressure cook it for 30 minutes on medium heat.
• For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
• Add tomato puree, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
• Discard the tea bags from the boiled chole. Add the gravy to the boiled chole and add a cup of water and simmer it on low heat for 10 minutes.
• Finally, add chana masala and let it simmer for 2 more minutes.
• Chole is ready to serve.

Garnish  and serving suggestions:
Place 2-3 Aloo tikkies on a serving plate. Pour 1-2 ladles full of Chole. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.

Yummy Tikki-Chole is ready to eat.

Makki di roti / Sarson da saag (Corn flat bread with Mustard leaves gravy) - Punjabi Traditional Food

 Punjabi Famous Food

Winter is right around the corner. With the cold climate, comes the warm menu. Makki di roti and Sarson da saag is one of the most famous north Indian [Punjabi] meal. Here I’m sharing the recipe for Sarson ka saag and Makki ki roti.




Sarson ka saag Ingredients:
Sarson ka saag [Mustard leaves] – 4 cups (fresh or frozen)
Palak [Spinach] – 2 cups (fresh or frozen)
Turnip – 1 chopped
Onion -1 cup finely chopped
Tomato-1 cup finely chopped
Fresh Garlic -1/2 tbsp minced
Fresh Ginger -1/2 tbsp minced
Green chilies- 1 tsp finely chopped
Cilantro -1/4 cup finely chopped
Cornmeal – 2 tbsp
Butter or Pure Ghee – 2 tbsp
Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Salt as per taste
Method:

• Wash spinach and mustard leaves thoroughly in cold water. Boil the washed spinach, mustard leaves and chopped turnip using very little water or pressures cook it. Gently blend the above vegetables with hand blender and keep aside.
• In a pan, heat 2 tbsp butter or pure ghee. Add cumin and mustard seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add chopped green chilies, garlic and ginger to it. Sauté for 2 minutes. Add chopped tomatoes to the pan and let it sit for further 5 minutes.
• Finally add pureed mustard-spinach-turnip to the above masala and mix well. Now add 1 cup water and cornmeal for thicker consistency and mix well. Boil it for 5 minutes.
• Also add turmeric powder, red chili powder, coriander powder, garam masala and salt.
• Mix it all together and sauté it for 8-10 minutes. Garnish with butter or ghee.
• Serve hot with fresh makki di roti.

Makki di roti [Corn flat bread] Ingredients: Makki ka atta [Cornmeal] – 2 cups
Whole wheat flour – ½ cup [OPTIONAL]
Warm water to make dough
Salt – as per taste
Ghee/butter – 2 tbsp to shallow fry
Method:

• Prepare dough using cornmeal, whole wheat flour, warm water and some salt. Knead well to make smooth and soft dough.
• Divide the dough into 6 equal-sized balls.
• Lightly flour a rolling surface and with the help of rolling pin, roll each ball into a circle. The roti should be little thick. Or you can roll the dough between two plastic sheets for easy transfer. [Authentically makki di roti should be made using your palms not the rolling pins. But it needs some practice.]
• Heat a griddle or tawa. Place the roti on it and let it cook for one side on moderate heat.
• Turn the roti and spread a little ghee or butter on the top surface. Let both the sides cook evenly till it becomes golden. Serve hot, topped with some butter or pure ghee.

Rajma Masala - Typical Punjabi Food

Rajma Chawal is every a one of the most favorite comfort foods at home. This one meal dish served steaming hot with rice is so delicious!!!Enjoy its authentic recipe.

Typical Punjabi Food

Ingredients:
 
For Rajma Masala: Approx. 4 servings

• Red kidney beans (Rajma) – 1 cup
• Onion – 1, coarsely chopped
• Garlic – 2 tsp, chopped
• Ginger – 2 tsp, chopped
• Green chilies – 2 cut lengthwise
• Tomato – 1 large chopped
• Cooking oil – 1 tbsp
• Butter – 1 tbsp
• Sugar – 1 tsp
• Fresh cilantro – 2 tbsp finely chopped
• Water – 4 cups

Dry Spices:

• Cumin seeds – 1 tsp
• Red chili powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Salt as per taste

Method:

The Real Taste of Punjab

1. Soak beans overnight in plenty of water. Rinse beans before cooking. In the pressure cooker or in slow cooker, add beans, 4 cups of water and salt. Let it cook until Rajma beans are soft.
2. In the food processor, puree chopped onions, garlic and ginger. Keep aside.
3. In a sauce pan, heat oil in medium -high heat. Add cumin seeds. Let it splatter then add onion, ginger-garlic puree. Half cover it to avoid splattering.
4. Let it cook on medium heat. Keep stirring till it turns light brown in color and most of its moisture is evaporated.
5. Add cut green chilies, chopped tomatoes and all the remaining dry spices to it.
6. Cook on low heat for another 4-5 minutes.
7. Add cooked beans and sugar to the pan. Mix well. Let it simmer for another 10 minutes on medium-low heat.

Garnish and serving suggestions:
Garnish Rajma with freshly chopped cilantro and serve hot with basmati rice.

Malai Kofta - Punjabi Vegetarian Traditional Food

Malai Kofta

Malai Kofta Ingredients

For the koftas

350 gms Panner

3 tbsp plain flour (maida)

1 tsp leveled, baking powder

4 green chillies, chopped

1 tbsp chopped coriander (dhania)

Ghee for deep - frying

Salt to taste

 
For the gravy

4 large sized tomatoes

100 gms fresh cream

4 tbsp ghee

1 tsp chilli powder

Salt to taste

To be ground into a paste

1 large onion

2 tbsp grated fresh coconut

7 cloves garlic (lehsun)

2 green chillies

2 red chillies

2 tsp coriander (dhania) seeds

1 tsp cumin seeds (jeera)

2 tsp chirongi nuts (charoli)

2 tsp poppy seeds (khus - khus)

25 mm. (1/2") piece ginger (adrak)

2 tsp chopped fresh coriander (dhania)

Method

1. Crumble the paneer and knead very well.
2. Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
3. Shape into small ball and deep fry in ghee. Keep aside these koftas.

For the gravy

1. Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve.
2. Heat the ghee in a vessel and fry the paste very well.
3. Add the chilli powder and fry again for 1 minute.
4. Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.
5. Just before serving, add the koftas. Serve hot with parathas, puris or rice.

Tips

1. You can add 1 teacup of boiled green peas to the gravy if you like.

Paneer Butter Masala - Punjabi Traditional Dishes

Paneer Butter Masala  :
Very fast and easy to make rich and creamy punjabi dish consisting with spicy gravy of tomato puree and onions with paneer cubes.

Paneer Butter Masala Ingredients :
•    Cottage cheese (paneer),cut into triangles    500 grams
•    Butter    5 tablespoons
•    Oil     1 teaspoon
•    Bay leaves     2
•    Cloves     2
•    Cinnamon     2 one-inch sticks
•    Dried red chillies,broken     2
•    Coriander seeds,crushed     2 tablespoons
•    Onion ,sliced     1 medium
•    Ginger paste     2 teaspoons
•    Garlic paste     2 teaspoons
•    Coriander powder     1 teaspoon
•    Red chilli powder     1 teaspoon
•    Tomatoes,chopped     5-6 medium
•    Salt     to taste
•    Kasoori methi ,crushed     1/2 teaspoon
•    Fresh cream     2 tablespoons

Paneer Butter Masala Cooking Method.


Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.
Paneer Butter Masala Cooking Video