Recipe: Rajma Tikki

So lately, I was off the blogging. Reasons behind the same was my new born baby. Now since he’s 10 months old and can keep himself busy while I make tasty dishes for him, I am back to the kitchen.

I have started off the juggling between handling the kitchen and handling little P with a delicious tikki, which is actually inspired from the famous Galouti Kebabs form Lucknow, well the vegetarian ones.

Yes, if not entirely then atleast partially it is inspired from Rajma Galouti Kebab alon gwith masalas of my choice. Also, I made the tikkis using Appe Pan, which is pretty time saving, especially you are attending the kid along with the cooking. But if you have all the time in the world, you can surely go on with the traditional way of tikki making, i.e. using the Tava.

So, here’s the recipe for the Rajma Tikki:

Ingredients:

  • 1 cup Rajma, soaked overnight and boiled
  • 1 boiled potato
  • 1 tsp red chilli powder
  • 1 tsp Sriracha Sauce
  • Juice of 1 lemon
  • 1 tbsp chaat masala
  • Salt to taste
  • Oil as required

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Method:

  1. In a bowl, take boiled Rajma and boiled Potato and mashed them together until you get the texture with a binding.
  2. Add  red chilli powder, Sriracha Sauce, Lemon Juice, Chaat Masala and Salt and mix them properly.
  3. Make balls from the mixture and give them shape of tikkis, smaller ones.
  4. Now heat the Appe Pan and add a drop of oil in each of it’s cavities.
  5. When the oil is hot enough, add a tikki in each of the cavities.
  6. Cover the pan with lid and let it cook for 2-3 minutes.
  7. Flip the tikkis with the help of a spoon or fork. Be careful as the tikkis are delicate.
  8. Cook the tikkis for another two minutes.
  9. Rajma Tikkis are ready to serve! Serve them hot with Tomato Ketchup or Chuttney of your choice.

Bean Pilaf

We frequently face the problem of left over rice. Our simplest next-day solution is Vagharelo Bhaat or tomato rice or Curd Rice or something on same line. Here we compromise with the taste or the choice of family all the time.

So, to avoid that sad sad situation of choosing one thing between taste/choice and left-over rice, I tried out this recipe. The actual recipe can take a while, but with quick recipe you are done with the final output in less than 15 minutes. I managed to make the dish while making lunch-box to carry at work.

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** Quick Recipe ** :

Ingredient:

  • 2 cup leftover Cooked Rice
  • 1 tin Baked Beans in Tomato Sauce
  • 1 medium Onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tbsp oil
  • 1 chilli, finely chopped (or as per your taste)
  • 1 tsp Jamaican All Spices

Recipe:

  1. In a pan, heat oil on medium flame. Once the oil is ready, add ginger garlic paste and saute for a minute.
  2. Now, add onion and chilli and saute till onion is translucent.
  3. Add Baked Beans in Tomato Sauce and Jamaican All Spices and mix them well.
  4. Now, add cooked rice, half a cup at a time, to make sure there is enough gravy to cover the rice, and mixing it well with the gravy. The resultant rice should not be like a gravy not should be very dry.
  5. Close the pan with a lid for 5-10 mins just to mix the flavor well.
  6. Garnish with Coriander leaves and serve hot with curd or tomato reduction.

** Not so Quick Recipe ** :

Ingredient:

  • 2 cup leftover Cooked Rice
  • 1 Cup white beans (or you can use Rajma as well), soaked for 6-8 hrs and boiled
  • 2 cups Tomato Puree
  • 1 medium Onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tbsp oil
  • 1 chilli, finely chopped (or as per your taste)
  • 1 tsp Jamaican All Spices
  • Salt, as per taste

Recipe:

  1. In a pan, heat oil on medium flame. Once the oil is ready, add ginger garlic paste and saute for a minute.
  2. Now, add onion and chilli and saute till onion is translucent.
  3. Add tomato puree and cooked until the raw smell of tomato is gone
  4. Add the beans and mix them well.
  5. Add salt and Jamaican All Spices and mix them and let the mixture cook for 3-4 mins.
  6. Now, add cooked rice, half a cup at a time, to make sure there is enough gravy to cover the rice, and mixing it well with the gravy. The resultant rice should not be like a gravy not should be very dry.
  7. Close the pan with a lid for 5-10 mins just to mix the flavor well.
  8. Garnish with Coriander leaves and serve hot with curd or tomato reduction.

Banana Chia Seeds Pudding

Banana- Chia seeds pudding. An easy, make ahead, go-to #breakfast, which does not compromise with your health either.

It follows a very simple recipe, and guess what’s more! You can prepare it in the same ‘dabba’ you want to carry it in.

Banana Chia Seeds Pudding

Banana Chia Seeds Pudding

I took inspiration from here.

Ingredient:
1/2 cup milk
1/2 cup chia-seeds (Takhmaria/ Subja)
1 tbsp honey
a handful of almonds, chopped
1 Banana, Sliced.

Recipe:
1. Mix milk, honey and chia seeds into a mixing bowl until the mixture gets little thick.
2. Pour the mixture into the ‘dabba’, in which you will carry it with you and store it in the fridge, overnight.
3. The next day, fluff the mixture a little, add almonds and banana and give a little fold with very light hand.
4. top it up with banana slice and your yummy, go-to breakfast is ready.

Biranj (Sweet Rice)

Biranj is a traditional dish, made specially on New Year’s Day, of Bhramkshatriyas or as they call us – Khakkhas. This is a rice preparation and a sweet dish, served on New Year’s Day. It is a Simple and yet yummy recipe

Ingredients:
1 cup basmati rice
1/2 cup Chana dal
1 cup Ghee
1/2 cup sugar
1 stick cinnamon
2-3 cloves
Salt as per taste
2-3 strings Saffron
Dry fruits for garnish
Water as required

Biranj
Method:
Rinse Dal n Rice well and soak them for half hour.

In a handi, heat 1 cup ghee, add clove and cinnamon stick. Add Dal and Rice n saute them well.

Add enough water to cook rice and dal well (Approx. 2-3 cups), salt and saffron strings.

Once they are cooked, layer half cup of sugar.

Once sugar starts to dissolve, garnish with Dryfruit n serve hot.

Recipe : Rose Coconut Empanadas with Star Anise Glaze

I made this recipe on holi because making Gujia is too main stream!

Ingredients

For Crust:

2 cup maida

1cup butter (chilled and cubed)

1 tsp baking powder

1/2 tsp vanila extract

For Stuffing:

300gm khoya

2 tbsp desiccated coconut

2 tbsp rose syrup

For Glaze:

2 cups sugar

3 Star Anise

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Method:

For Crust:

Add baking powder n butter to maida and slowly mix woth your hand.

Add vanilla extract and form a dough.

Cover the dough with cling wrap or muslin cloth and keep in the fridge for an hour.

For Stuffing:

In a bowl, add grated khoya, Coconut and Rose syrup.

Mix them properly and keep it aside.

Further process:

Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness.

Cut circles of dough about 5-6 inches in diameter.

Wet the edge of a dough circle slightly, all around the perimeter.

Place 1 scant tablespoon of filling in the middle of the dough.

Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them.

Fold and crimp the flattened edge over itself decoratively.

Bake empanadas until puffed and golden brown, about 20 minutes.

For glaze:

On a medium high flame, in a thick bottom pan, add sugar and star anise and keep them whisking until it becomes caramel. Gently pour the caramel sauce over Empanadas.

Serve them hot or cold.

Restaurant Review : Olives Restaurant, Sindhubhavan Road

I had heard a lot about this place through various sources so decided to visit the place on a rainy evening with few friends.

It was a Sunday evening. I guess they had some kind of party going on ( may be they have the same ambiance every evening but it was too noisy) : minus point 1

After getting table, the waiter gave us menu card, good. But then had to ask for a basic thing, water. And this was not only just on arrival, I had to ask for water for several times throughout the evening. Just for the taste we had ordered American Pizza. But after tasting the bitter taste of the service n poor management we asked the manager to cancle the order. For which the manager told us that if possible he’d cancel the order, but then he did not even consider it as a good idea to inform us that it was not possible to cancel the order. On this when ordered pizza came n we said we had cancelled the ordered the Maitre De of our part started a fight with us stating that the manager is not responsible to answer us! Minus Point : 2

Coming to food. We ordered Sopa de Tortilla first. It was way too sweet ( Had they used Tomato Ketchup as base?) Then Masala Papad. It is a very basic food item, no rocket science in that but still the topings were not finely chopped. As starter we had Vegetable Lollipop. Trust me it was the best thing we had had throughout the evening. For main course we had ordered Paneer Patiyala, which somehow took 45 mins to get prepared (in this duration we finished onion platter and achar!). Taste wise it was ok, nothing great.

Quantity of the subji was not sufficient for more than 2 people. Seeing which we ordered Paneer Lababdar, which had gravy made with chopped garlic n li’l tomato (hopefully!), paneer was raw or not properly cooked which gave the subji a really odd taste. Which gives us minus point 3.

Seriously guys! Kya sapne dekhe the, kya mila! Really very disapointing!