Tuesday, 28 February 2017

Aloo Methi Tikki

Aloo Methi Tikki is extremely delicious combination of potatoes and fenugreek leaves (methi). These tikkis  are really a quick and tasty snack dish.

Preparation  Time - 26-30 min.
Aloo methi tikki
Cooking  Time -30-40 min.
Serve : 4



Methi leaves-1-1/2 cup

Besan- 2 tbspn

Rice floor- 2 tespn

Boiled potato- 2 medium size

Turmeric powder- ½  teaspn

Jeera powder- ½  teaspn

Red chilli powder- ½ teaspn

Finally Chopped ginger ½ tespn

Finally Chopped green chilli 2or 3

Salt to taste

Chat masala or amchoor powder

Oil for frying

Chooped coriander leaves



Wash the methi leaves very well and squeeze to take out the    sourness.

Taste the methi leaves before adding in the mixture, if  they are very soar then boil

The methi for few minutes and squeeze properly then add in the mixture.

Take a bowl add methi leaves, mashed potato, besan, rice floor, jeera powder, red  chilli powder, chat masala or amchoor powder, coriander leaves, green chilli, turmeric Powder ginger and salt according to taste.

           Mix all ingredients properly and make a mixture for tikkis.
Divide the mixture into equal portion and give the shape each portion in to round thick tikki.

Heat the oil in a kadhai for deep fry. ( You can use any pan, if you don’t want to deep fry then you can do shallow fry also.)

Deep fry 2-3 tikkis at a time in hot oil. Until they turn into nice golden brown color from both sides.

Drain on absorbent paper and ready for serve.

Serve hot with green chutney or tomato ketchup.


Monday, 27 February 2017

Stuff Red Chilly Pickle..

This pickle is very common  in UP and Bihar. This pickle is best combination with daal-chawal. Some people use it to mix in sattu kachauri or Paratha. This pickle has a self life more then 2 years.

 Ingredients - For ½ kg Lal Mirch Pickle 
Stuff Lal Mirch Pickle

½ kg Lal mirch
2 tbspn amchoor powder
1 tbspn lal mirch powder
3 tbspn black mustard seeds or rai
1 tbspn fennal seeds (sanuf)
1 tbspn methi dana
1 tbspn kalonji seeds
2 tbspn salt or to taste
1 tbspn jeera seeds
2 tbspn coriander seeds
1 tbspn hing or asafetida
Oil for mixing masala


Always get the lightweight chilies as those will have lesser seeds would come out easily.

First wash all chilies well and let them dry, for 3-4 days.

Cut off the crown of the chilies, discarding the chilly stalk and some of the red part to make a smooth round opening at the top.

Use the sharp pointed knife hollow the chilies.

Now roast all masala accept hing, salt, amchoor powder and oil.

After roasting masalas make a coarse powder of all other ingredients except the oil and salt.

Add the 2 tbspn oil and salt in  masala  powder and mix properly and make  a  mixture.

Now masala is ready for stuffing, stuff each chilly with the masala mix with the help of any small spoon or small stick.( I use small stick)

After stuffing all chilies keep in a sterilized jar vertical.

Heat oil at boiling point and let it cool, then add oil at least 1- ½ cup.

Now stuff red chilli pickle is ready. Keep in sunlight 10- 15 days.

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Saturday, 25 February 2017

Bathua ki puri

Bathua leaves (green leafy vegetable available only in winter) is very rich of iron and calcium. Bathua leaves in the puri dough is very  helpful for  me in making my puris healthy.

Bathua is very good for health. Bathua puri can served as breakfast or as main course also.

It is very easy to make and full of taste.

Preparation Time- 10min.
Cooking Time-10 min.
Serve- 4-5 person
Bathua puri
Bathua Puri


Whole wheat flour 2 cups
Bathua leaves puree 1 Cups
Oil 1 tbspn
Kalonji ½ teaspn
Green chilli finally chopped 1-2
Salt to taste
Oil for deep frying


Take the bathua leaves and clean properly and boil for make a puree.

Take in a bowl and mix together whole wheat flour. Salt, bathua paste, green chilli, kalonji, and oil.

Mix properly and make a soft dough with the help of water, keep aside for 10 min.

Now divide the dough into small lemon size equal portions and roll out small puris the help of roller pin.

Heat the oil for deep frying, in a pan or kadahi. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and deep fry the puri till golden brown.

Drain on absorbent paper for absorbing extra oil.

Serve hot with aloo ki sabji or any pickle.