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:


  • 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



  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.

Day -23 : Bruscetta with Tomato and Basil

Bruscetta is one famous Appetizer (or Antipasti in Italian), served before meal in Italy. The recipe is very simple and easy to make, but it tastes really great!


4 slices of rustic wheat bread

3 heirloom tomatoes

3-4 cloves of garlic

1/4 bunch basil

300 milliliters balsamic vinegar

152 milliliters extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Red chili flakes (optional)





  • Toast wheat bread and cut each slice into four pieces.
  • On a cutting board, dice the heirloom tomatoes and mince the garlic. Tear up the basil to release its flavor and add this, along with the heirloom tomatoes and garlic, to a bowl. Next, add balsamic vinegar, extra virgin olive oil, kosher salt and black pepper. Lightly toss and let it sit for 20 minutes. Add chili flakes if you like it spicy!
  • Toss the bruschetta mixture lightly once more and then put a large spoon full on each wheat bread toast.