Aloo Tikki

Date: 4/17/2010
By Kusum Gosain

Ingredients:

• Potatoes, boiled 4 large
• Moong dal 1 cup
• Salt to taste
• Oil 2 tblsp + to shallow fry
• Cumin powder 1 tsp
• Asafoetida a pinch
• Green chillies, chopped 3
• Amchur/Mango Powder 1 tsp
• Green chutney as required
• Sweet chutney as required
• Red chilli powder 1 teaspoon

Method:

• Grate boiled potatoes and add salt, cumin powder and mix.
• Coarsely grind the moong dal. Heat two tablespoons of oil in a heavy bottom pan. Add asafoetida and the ground moong dal. Stir and sauté till done/cooked. Add a little more oil if required.
• Add salt, mango powder and green chillies, mix and cook till dry. Set aside to cool.
• Heat oil on a flat pan. Grease your palm; spread a portion of potatoes on it. Place a portion of the moong dal mix in the centre and gather the edges and shape into a tikki (cutlet).
• Place the tikkis on the hot flat pan and fry. When one side is golden turn over and cook the other side till it becomes golden too.
• Serve with chutney.

Can also use this for Stuffing:
½ cup Green Peas, cooked and mashed
¼ tsp Hing/Asafoetida
1 tsp Amchur/Dry Mango Powder
2-3 Green Chillies
1 tbsp Oil
Salt to taste
Make the stuffing same way as Moong Dal stuffing.

Stuffed Okra and Raita

Date: 4/10/2010
By Kartika Kumar

Stuffed Okra (this recipe can also be done with boiled potatoes)

Ingredients:

• okra slit lengthwise
• chopped coriander
• grated coconut
• sesame seeds
• a little sugar
• amchur powder
• turmeric powder
• red chili powder
• coriander powder (optional)
• salt
• lime juice
• a pinch of asafoetida powder
• mustard seeds

Method:

• Mix together the chopped coriander leaves, grated coconut, sesame seeds, sugar, salt, amchur powder, turmeric powder, red chili powder, coriander powder and lime juice.
• Stuff each okra with this mixture.
• Put a little oil in a non-stick pan with hing powder (asafoetida) and mustard seeds.
• When the mustard seeds splutter, add the stuffed okra. Stir gently.
• Cover the pan and let it sit for about 20 minutes. Serve hot.

Raita:

In a glass or steel bowl, mix together:

• regular whole or skim milk yogurt
• finely chopped onions
• roasted and ground cumin power
• crushed and dried mint powder
• salt
• red chili powder
• sugar
• water soaked raisins

Optional step:
Heat a large spoonful of ghee. Add cumin seeds to the ghee. When the cumin seeds splutter, carefully light the ghee with a match, then add it into the raita. Quickly cover the raita bowl with a steel or metal lid. This adds a smoky flavor to the raita.