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 -7 : Comfort Food – USA v/s. India

As per wikipedia,

Comfort food is traditionally eaten food (which often provides a nostalgic or sentimental feeling to the person eating it), or simply provides the consumer a familiar meal, soft in consistency, and rich in calories, nutrients, or both. The nostalgic element most comfort food has, may be specific to either the individual or a specific culture.

For me, Comfort Food is the food you like to have when you are sick or tired or not in the mood of cooking some heavy stuff. Like some soup or one dish meal type of thing.

Chicken Soup is classic comfort food of American culture, so is Peanut Butter and Jelly Sandwich. For Indians, traditional comfort food means Khichdi or Curd Rice, which you don’t love to have on your routine day, but works as a therapeutic food when you are sick (I can see some weird faces on hearing names of Khichdi and Curd Rice). Americans have  Ice-creams or pies to cure their blues, Indians have “Aaloo de Paranthe with lots of Makkhan” or “Garmagaram Pakode(Fritters)”. Americans have Mac-n-Cheese when every other dishes fails, Indians have Golgappa/ Panipuri/ Puchka (“Bhaiya ek extra puri dena” is something that gives us Royal Feels) and Maggie (All ready to eat noodles are called ‘Maggie’, Period.).

For any Indian, Jalebi, Gajar ka Halwa and Gulab Jamun is so much on top compare to Choco chip Cookies, but for Americans Choco Chip Cookie has the place of Gajar ka Halwa and Vice-verse, same goes for Hamburger and Bhelpuri (we love having Bhelpuri on Chawpaty, right?)

So you tell, what you like to have, Dumplings or Samosas? Lemme know your opinion, I’m having my Rajma Chawal 😀

Day-1 : South Indian Cuisine ( From My View)

For Most of people of Northern Hemisphere(????) of  India ( I meant Northern half of India), South Indian Cuisine usually means Idli, Dosa, Sambhar and Mendu Vada. For Southern states, the definition differs for all five states ( Yes, now Telangana is different state)  but for me it is a very large playground (yeah I play with food! *wink* *wink*)

For me South Indian Cuisine starts with a good Rasam, any Rasam would do if tangy and spicy at the same time! Followed by standard Vadai or any version of Idli (my new innovation is Manchurian Idli )

I used to love to have South Indian Thali whenever I visit a South Indian restaurant. It usually contains Poori, Rasam, Korma, Aviyal, Pachdi, Mor Kuzhambu, Poppadam, Rice, Pickle and of course Payassam. Payassam is dessert made of milk with a particular flavors, like Kheer.

I have checked out some of typically Keralian Cuisines thanks to my Roommate at hostel and my colleagues. I just love Pitt or Puttu, a typical Malayali breakfast item (For some reasons my colleagues think that I’m a specimen as very few people like this dish) .

My latest affair in this variety of food is Tomato Rice. I try out this dish at almost all south Indian restaurant these days. This is actually a leftover rice recipe, but people make it with fresh rice too! And I just love the combination of rice and tomato gravy mixed and cooked together. ( I’ll share my version of the recipe some of these days)

Andddd ofcourse, last but equally important, The Filter Kapi. This is an amazing thing of southern part of India. Everyone in every household of southern India has Filter Coffee, freshly brewed, like first thing in the morning. The smell itself is so amazing that even if you are not a coffee lover, I bet you’d fall in love with this one!!