Still remember those narrow lanes of old Delhi and the authentic, finger licking “Aloo Tikki Chaat” that one can find on the road side eatery. This inspired me to try this recipe out in the comfort of my own kitchen. Aloo tikki is a potato patty or cutlet made with boiled potatoes and few spices. It is served with chickpea curry and yoghurt topped with mint-coriander, tamarind / Imli chutneys. You can further try your hand by stuffing these potato based tikkies with peas or nuts like cashew and raisins. Stuffing varies as per region but the common among all is that, these are always served hot and crispy. These aloo tikki / potato patties also make perfect fillet between sandwich or burger. Continue reading for the detailed “step by step recipe of Aloo Tikki Chaat”.
Call it “Sooji ka Halwa“, “Sheera”, “Semolina Pudding”, “Navratri Prasad Halwa”, “Ashtami prasad”, “Jaagran Prasad”, it is one and same thing. Grew up seeing my mom making it every time as Navratri prasad, or as a yummy dessert. When I tried to make same Sooji ka Halwa, in my first attempt, I ended up making a disaster. After a couple of attempts I got the trick on how make perfect sooji halwa, perfectly roasted semolina / sooji, just the right amount of water, sugar and other ingredients. I am hoping that the below “step by step recipe of Sooji Halwa” will help you master the “art of halwa making” as much as I know.
Preparation time: 5 minutes
Cooking time: 20 minutes
Serving: 4 – 5
If you are an Okra lover, you must have heard of “Bhindi Do Pyaza”, but in case you are outside indian subcontinent, this is one you must try. Exceptionally easy to make, ready in minutes and tastes nothing less than Fabulous!!!
As the name suggests “Do Pyaza” means amount of Onion added here is double the normal curry i.e. Bhindi Masala. Below is “Step by Step Bhindi Do Pyaza recipe”, which I hope you will find useful. You can also make other Do Pyaza recipes like Paneer Do Pyaza, Chicken Do Pyaza, Mutton Do Pyaza, etc which are similar variants of this recipe.
“Handi Ghost” (हांड़ी गोश्त) is Lamb stew or mutton stew, cooked in Handi. Handi is a deep and narrow-mouthed cooking utensil used in Indian subcontinent, normally this is an earthen pot, but can be made of metal. In an ideal set up “gosht” should be cooked in the earthen pot, that offers an absolutely unique flavour, however I have cooked it a metal “handi”, the unique shape of “handi” offers the perfect mechanism on how the heat gets distributed on to the contents while cooking. You may try this in any normal pan, but if you have handi or can get it, try in that. This is awesome non-vegetarian recipe that I have learnt from the authentic traditional cooks living in village, where cooking in “handi” is norm of life. This way you now know “how to make handi gosht” 🙂
Preparation time: 10 minutes
Marination time: 30 minutes
Cooking time: 1 hour
When you hear Kejriwal, rightly or wrongly, you get an image of Arvind Kejriwal. Surely am miles away from any politics, but have built a soft corner for Kejriwal….ummm…Eggs Kejriwal to be precise 🙂 During my visit to “Soda bottle opener wala” restaurant in India I saw “Eggs Kejriwal” in menu, I felt, I must try out to see what that is, and was pleasantly surprised to see its Cheese, Egg and Chilli Sandwich. Subsequently when back in London, I recently visited “Dishoom” restaurant in London, and I saw Eggs Kejriwal and tried that again. Basic recipe at both “Soda bottle Openerwala” as well as “Dishoom”, was similar with minor variation. This led me to try out the “Eggs Kejriwal Recipe” myself .
Preparation time: 7-8 minutes
Cooking time: 10 minutes