Thursday, December 29, 2011

The Year That Was....a Quick Recap of 2011

As we bid adieu to 2011, let us also welcome the new year with a hope that it would bring more joyful and prosperous year ahead.This is the last post for the year 2011 in this blog.

While chatting with a couple of blogger friends, we came up with an idea of doing a recap post with a common theme. After a lot of discussion we decided on a theme that centered around selecting the best posts of each month.A special thanks to Lubna for the idea and for coming up with those beautiful names and thanks also to my friends Priti and Deepa for their valuable suggestions. Please also check Lubna,Priti and Deepa blogs for their round up of year 2011.

I was under the assumption that doing a recap post would be easy but I was wrong.Although the recap posts look simple, it takes a lot of time to select the best posts. While it was easy selecting the best posts for a few of the months, it was very difficult for some others.However I tried to state various reasons for selecting those specific posts,just have a look.

Joyful January:

I started the year 2011 with this sweet post,the first post of the year.

Fabulous February:

I was quite confused in picking up the entry for this month and finally ended up choosing this post to include an Italian variety in the recap.

Marvellous March:

Reason: This is the classic breakfast combo of the year.

Awesome April:

Reason: This is the quick and easy recipe of the year and is also perfect to satisfy those sudden chocolate cravings.

Mighty May:

Though I have posted many dosa recipes in this year,this Benne Dosa is my favorite dosa recipe of this year.

Juicy June:

Reason: A simple and easy cake which is a good start for a beginner.

Just July:

Reason: A nice twist to the regular Idli and also a good way to use the left over sour idli batter.

Adorable August:

Reason: This is one of my favorite Videshi Khana recipe but ironically I like it when made it in pakka Indian style..I mean the Indo-Chinese way.

Sweet September:

Reason: I was again confused choosing the post in this month and finally picked this Festive recipe as it was prepared for the most important festival of the year.

Overdose October:

Reason: This was a milestone post as it was posted to celebrate my 250th post.

Nostalgic November:

Reason: This is the post which I enjoyed while preparing,clicking,writing and posting it.This is the most enjoyable post of 2011 for me.

Delightful December:

Reason: This post was a surprise hit and continues to receive a good number of hits despite being a recent post.

I wish you all my friends and readers an advance NEW YEAR WISHES.I will be back soon with a sweet delight to celebrate the coming New Year.Till then enjoy your holidays and follow the mantra WORK HARD..PARTY HARDER..!!

Monday, December 26, 2011

Fruit Sticks/Fruit Cocktail Sticks | Party Recipes

I had no intention to post this as this sounds silly for anyone and also is quite common but thought of posting this as it might give an idea for people who are not aware of this.I had prepared this recently for a small get together at my house and was able to capture few clicks.This is one of the most easiest ones to prepare and also a very good healthy snack for kids and is easy to serve in parties.Kids will love to eat it when served with chocolate fondue or chocolate sauce.
Fruit Sticks | Cocktail Fruit Sticks Recipe:
(Serves 5-6 people as finger food)

1/2 cup Watermelon scoops,seeded
1/2 cup Muskmelon scoops,seeded
1/4 cup Strawberry slices or 8-10 Strawberries,cut into halves
4 Pineapple slices(tinned),cut into flour
16-18 fresh Italian sweet Basil leaves
1/2 tsp Chaat masala
a pinch of Salt

to serve:
Chocolate sauce

  • Scoop out the watermelon into tiny balls and remove the seeds and keep the scoops aside.
  • Remove the seeds of muskmelon and scoop into tiny balls using the scooper and keep them aside.
  • Take a toothpick or any fancy cocktail stick and start pricking in the centre of each fruit and take care you do the colors in alternative way.While doing this also insert a basil leaf folded into half in between to give a nice color contrast to fruits.
  • Arrange them on a platter and sprinkle chaat masala and a pinch of salt all over it.
Serve them with Chocolate sauce or just as a finger food.

  • Always serve this fresh or if you are planning to make it ahead keep them in a closed container and keep it refrigerated until its use.Remove it form refrigerator 15 mins before and arrange on a serving platter and sprinkle chaat masala and salt just before serving.
  1. This recipe is so versatile and any kind of fruit like kiwi,papaya, mango,black grapes,green grapes,any kind of berries,cherries(stoned) or any fruit of your choice.
  2. Avoid the fruits like apple,pear,banana as they change their color very soon.If you are serving immediately you can use them otherwise it will spoil the look of the cocktail sticks.
  3. You can also insert marshmallows or candied cherries or a cube of cheese in between as the kids love them.
  4. You can sprinkle pepper powder for a bit spicy version.You can also drizzle honey but when serving as a finger food it will mess up our hands,hence better avoid it.

Thursday, December 22, 2011

Dorie's Perfect Vanilla Cake with Blueberry Filling

Well if you are here to see my next entry of the Family Food series, I am sorry to say that I decided to break my rule of posting the Snacks/Chaats recipes non-stop until my series ends.After seeing all the beautiful festive cakes and bakes posts for Christmas by our fellow bloggers I was tempted to post few cakes and desserts recipes in my space..I would restart the series soon after a couple of posts,I am sure its fine to break few rules right? ;)While I have not baked anything for Christmas so far, I did prepare a few for some recent occasions and parties, so why not celebrate Christmas with these recipes.
As always I was confused on which type of cake to bake for our anniversary (which was just a couple of weeks back) but hubby dear asked me to bake something using the blueberry tin which he bought during his last business trip. He also wanted me to make a simple tea cake with no icing and all so initially it was very simple for me to select the recipe and I zeroed on this recipe. The confusion though started when I opened the tin and found that it was actually a blueberry pie filling and not whole blueberries.Then I suddenly remembered the Dorie Greenspan recipe which our blogger friend Simran suggested me to try earlier that day. I am yet to get a copy of this book called 'Baking from my home to yours' by this famous writer, hopefully this Christmas Santa would fulfill my wish.
Coming to the details of the cake...because of the lack of availability of few ingredients in my pantry at that moment, I made few changes and went ahead with the cake recipe and used blueberry filling to stuff in between the layers and spread some portion on the top using very little whipped cream.To my surprise, though hubby is not fond of layered cakes,he liked this cake very much and didn't refuse even a single time when I served him.I am reproducing the original recipe here mentioning the changes I made under Notes.
Dorie Greenspan Perfect Vanilla Cake(Party Cake) Recipe:
(yields two 9" round tin cakes)


2 1/4 cups Cake flour(see notes)
1 stick(8 tbsp) Unsalted Butter,at room temperature
1 1/4 cups Butter milk or Whole milk(see notes)
4 large Egg whites
1 1/2 cups Sugar
1 tbsp Baking Powder
1/2 tsp Salt
2 tsp grated Lemon Zest
1/2 tsp pure Lemon extract(Lemon juice)

to Decorate:
1 tin Blueberry Pie filling
1 pack Whipped cream powder or 1 cup Whipped cream

  • Preheat the oven at 175 deg C for 10-12 mins.Butter two 9" round tins or and line them with a round baking parchment or wax paper.
  • Sift cake flour with baking powder and salt a couple of times until it is mixed properly.
  • Whisk together egg whites and butter milk/milk until both are incorporated well.
  • In another bowl beat butter and sugar together until it gives a light mixture.Add lemon zest and lemon extract and beat again.
  • Add 1/3 rd of the flour mixture(dry ingredients) and beat again.Add half of the milk-egg mixture and beat well.
  • Add the remaining flour mixture(1/3 rd) and beat well followed by half of the milk-egg mixture and beat well.
  • Add the last of dry ingredients(last 1/3 rd portion) and beat well until everything is incorporated well.
  • Pour the cake mixture into the ready tins until 2/3rds full and bake at 175 deg C for 30-35 mins until the cake is nicely browned and also rise well.Keep an eye after 25 mins and remove it once you feel it is done.Insert a thin knife or toothpick in the middle of the cake,if it comes out clean then the cake is done otherwise you need to bake for long.
  • Rest it for 5 mins on the cooling rack and slowly run the knife around and unmold the cake and remove the paper.Let it cool completely for a couple of hours.
for Blueberry-Cream filling:
  • Make whipped cream according to the instruction given in the pack or if you are using fresh and ready made proceed further with the recipe.
  • Mix in 1/4 cup of blueberry pie filling mix in 1/2 cup of whipped cream and whisk well.This is one of the most prettiest colors I like,the filling will look so so nice.I used a thin layer of this mixture in between the cake,if you want a thick layer mix in double the quantities and also feel free to add the quantities of filling and whipped cream according to your liking.Just taste the filling for sweetness before spreading it.
for assembling the cake:
  • Use a serrated and sharp knife,carefully run it in between the cake to get two equal layers.
  • Spread a layer of the blueberry-whipped cream filling evenly.Spread more quantity to get a thick layer,I did a very thin layer.
  • Place the other half on top and spread a very very thin layer of whipped cream(just to give a even look) on top of it leaving 1 1/2" inches from the sides.
  • Pour the blueberry mixture evenly on top of whipped cream layer.Pipe the whipped cream on the cake around the filling as per your wish or like how I did it.
  • Cover the cake with a lid and rest this for 3-4 hrs in fridge and while you are about to cut it or serve it take out the cake and keep it aside thirty minutes before.
Slice and serve it.
  • You can substitute blueberry filling with any berry fillings like strawberry or blackberry and decorate according to your wish.
The changes I made:
  1. I halved the recipe of the original recipe so I got a thin layer of cake.Exactly cut down the ingredients to half.For easy interpretation I am giving you the measurements here 1 cup + 2tbsp Cake flour,2/3 cup butter milk,2 large egg whites,3/4 cup sugar,4 tbsp unsalted butter,1 1/2 tsp baking powder,1/4 tsp salt and 1/2 tsp Vanilla extract.
  2. As we don't get cake flour here I substituted it with maida and cornflour.To make one cup of cake flour at home,take one cup of maida and remove 2 tbsp maida from it and fill those 2 tbsp with corn flour.Sift this mixture for 4-5 times until it is mixed well.Your cake flour is ready to use.
  3. I did not have lemons at that moment so could not use lemon zest,I skipped it and added our good old vanilla extract instead of lemon extract.
  4. Instead of 4 egg whites I used 3 whole eggs.But I suggest you to go ahead with the original recipe.
  5. I used salted butter what we get here,so skipped salt as butter already had it.Use it according to the availability at your place.
  6. The original recipe mentioned to make butter milk,you need a mix a tsp of vinegar in 1 cup of milk and keep it aside for 10 mins to get butter milk.I have thinned the curds with water to get the required amount of butter milk.
  7. I also ground the sugar to powder before using it in the recipe.
I know that its quite a lot of changes I made to the original recipe,but it worked well for me.But I suggest you to go ahead with the original recipe as I am again going to bake this soon with the original recipe as I am very eager to bake that perfect Vanilla cake.
Before I sign off let me wish you all 'Merry Christmas'.Enjoy your holidays and stay tuned for more desserts/cake recipes in my blog for this season.(pic courtesy : Google)

Monday, December 19, 2011

Canapes with Italian Style Corn filling | Party Recipes

Finger food is always a must for any party and these canapes are ideal for parties.They are very easy to make and can be made well ahead and all we need is few minutes to arrange them before serving.This is one of my versions for canapes which is made in Italian style and is perfect for kids or adults.It is a great party food,try this simple n delicious snack to impress your guests.
Canapes with Italian style Corn filling Recipe:
(serves 7-8 for finger food)


18-20 Canapes/Basket Canapes
2-3 tbsp Sour cream(see the notes for a home made version)
8-10 fresh Italian Basil leaves,finely sliced

for Filling:
1 cup Sweet Corn
3/4 cup finely chopped colored Bell peppers(I used only green)
1 medium Onion,finely chopped
3 Tomatoes
2-3 Garlic pods,grated
5-6 Black Olives,sliced
1 tsp Mixed Italian Herbs
1 tbsp Tomato sauce
2 tbsp Cream
3/4 tsp Black pepper powder( to taste)
Salt to taste
1 tsp Butter
1 tsp Olive Oil
for Filling:
  • Put a cross on a tomato and blanch it in hot water until the skin comes out(it takes maximum 2-3 mins).Cool it and then peel off the skin and take out the eye of tomato and finely chop it.
  • Boil sweet corn until it is tender and keep it aside.
  • Heat olive oil and butter in a kadai and add grated garlic and fry it and add finely chopped onion and fry well until it is translucent.
  • Add finely chopped bell peppers and fry on high flame until it is slightly cooked but still crispy to bite.
  • Add chopped tomatoes(boiled) and corn and cook well until the tomatoes are slightly mushy.
  • Add boiled sweet corn and Italian herbs to it and cook for 3-4 mins.
  • Add tomato sauce,cream,salt,sliced black olives and required black pepper powder to it and cook for 2 minutes.Take care that the mixture is neither completely dry nor it should be like gravy.The mixture should look like how it is in the picture.
  • Cool the mixture completely.
for Serving Canapes:
  1. Arrange your canapes in a serving platter and keep 1-2 tbsp filling in the canapes.
  2. Pour a dash of sour cream(1/4-1/2 tsp) and garnish with freshly sliced basil leaves.Serve them immediately.They might turn soggy if kept for long time.
To make Sour cream:
  • Beat the cream(1/2 cup) until thick and add 1-2 tsp curd and mix well.Add a pinch of salt and pepper while mixing it.
  • If you want a low calorie version mix more of hung curd(1/2 cup) and 2-3 tbsp cream to make sour cream.Season with salt and pepper.


  1. You can replace sweet corn with finely chopped blanched baby corn and follow the same process for filling.
  2. You can replace those basket canapes with the ready available canapes.They need to be deep fried before using.
  3. You can even replace canapes with savory crackers like monaco or any salty crackers. Adjust the filling according to the size of crackers.

Thursday, December 15, 2011

Eggplant and Okra Bajjis(Fritters) with Chili-Garlic Stuffing...FF-TT # 6

This week's entry is sent to me by Savitha. I loved this entry totally,I have tasted brinjal bajji and I quite liked it but never tasted okra bajji and I am quite tempted to make it soon.
A couple of bajjis and a steaming cup of tea,what else can anyone asks for on a cold winter evening?Try this simple yet different and tasty bajjis which are perfect for these winters.The stuffing inside the bajjis makes it even more tastier.

Eggplant and Okra Bajji(Bonda) with Chilli Garlic Stuffing Recipe:
(makes 10+10 bajjis)

10 baby Eggplants/Brinjals,pick small ones
10 Okra,small ones
Oil,to deep fry

for Batter:
1 1/2 cups Besan/Chickpea flour
3/4 cup Rice flour
1 tsp Red chilli powder
a pinch of Hing
1/4 tsp Baking soda
5 tsp hot Oil
Salt to taste

for Stuffing mixture:
1/2 cup grated dry Coconut
2tsp Daliya/Fried gram
4-5 pods of garlic
7-8 Red chillies
Salt to taste

  • Grind all the items together mentioned under 'for stuffing mixture' to a smooth powder and keep it aside.
  • Wash and dry all the Eggplants and Okra well.

  • Slit eggplants into 4 quarters without taking out the stem of the eggplant.
  • Slit the Okra vertically in the middle.
  • Deep fry all the eggplants and okras in the oil until it becomes soft and tender.Drain them on the kitchen towel to remove excess oil.
  • Let it cool for sometime and then fill the eggplant and okra with stuffing mixture.

  • Mix all the items(mentioned under 'for Batter') well and make it into a smooth paste by adding water.The consistency should be like idly batter consistency and make sure u don't add too much water at once.
  • Mean while heat oil for deep frying.
  • Hold the tips of okras and stems of eggplants and dip each of them in batter and individually and drop them slowly into hot oil and deep fry them till it becomes golden brown in color on medium flame.
Serve them hot with mint and tamarind chutney.

Serving Suggestion:
  • You can slit them in between and stuff with finely chopped onions,grated carrot and coriander.Squeeze a dash of lemon and sprinkle a pinch of salt and serve them.

Monday, December 12, 2011

Khara Buns | Savory Buns..Iyengar Bakery Style!!

One more thing I love about Bangalore is those Iyengar bakeries which are widely spread across the city though few of them are pretty famous and are serving from few decades.Though there are so many stuffs to try in those bakeries,one should not miss to taste khara bun,palya bun,khara bread,plain cake,benne biscuit,khara biscuit,coconut cookies and baking nipattu as I am really fond of all these varieties.V.B bakery in V.V.puram is one of those oldest bakeries in Bangalore which sells few amazing bakery stuff and is also very famous in that area.

There are lots of variations for savory buns in Blogosphere,the version I am posting today looks and tastes similar to what we get in those Iyengar's bakeries and hence to avoid the confusion I named it as Iyengar bakery style and please note that this is not an authentic recipe from Iyengar bakery.I just like to eat those spicy soft buns as my evening snack with a cup of tea.

Khara Buns | Savory Buns Recipe:
(yields 7-8 buns)

1 1/2 cups All purpose flour/Maida + 2-3 tbsp extra flour approx while kneading if necessary
1 1/2 tsp active dried Yeast
1/4 cup Milk
1/2 cup Water
1 1/2 tsp Sugar
2 tbsp Butter
1 tsp Salt

for masala:
3/4 cup finely chopped Onions
5-6 Green chillies,coarsely ground
a sprig of Curry leaves,finely chopped
1/3 cup chopped Coriander
1 tsp Cumin seeds
Salt to taste
1 tsp Oil

Other ingredients:
1 tbsp Butter,to brush the buns
1 tbsp Milk,to brush the buns
1 tsp Sesame seeds(optional),to sprinkle over the buns

  • Microwave water and milk together for 30 seconds until it is luke warm to touch.Pour this into a wide bottomed bowl.It should be luke warm to touch otherwise the yeast will not proof.
  • Dissolve in the sugar and yeast in it and mix thoroughly until dissolved.Leave this aside for 10-15 mins until the yeast mixture becomes frothy.This is the important step in proceeding further to the recipe.If the yeast does not proof throw it and start the process again from the scratch.
  • Meanwhile heat olive oil or regular oil in a pan and crackle cumin seeds over low flame and add very finely chopped onion and fry until it is translucent,add a pinch of salt in between to ease the process.Add coarsely ground chilli paste and stir fry for a minute.Add enough salt to it and do remember that we add salt even to the dough.Keep it aside until the mixture is cooled.
  • Add finely chopped coriander to it and mix well.
  • Stir in the melted butter and salt to the frothy yeast mixture and slowly add one cup of flour into it and mix well,I used a wire whisk for this purpose.Add the remaining flour slowly and mix until you get a lump of smooth dough.
  • Now put some flour on the broad white board or feel free to use the well cleaned and wiped kitchen platform(like I did) and take the lump in both hands and knead the bread towards you.
  • Follow the same method and knead it properly for 10 mins roughly until you get a non-sticky but still smooth dough.Add flour in between when the dough is sticky.
  • Now slightly press the dough with your hands to flatten it and keep the masala(fried onion mixture) in the centre and fold it from all the sides like how we do for stuffed paratha's.
  • Slowly start kneading again for 12-15 mins until the mixture is very well incorporated in the dough.The dough might become sticky because of the onions,so please feel free to add the flour when required while kneading the dough.
  • Cover this place of platform or the board with some cloth or paper as we need to use this place again for kneading.
  • Now grease your hands and a empty big bowl with oil and coat the dough with oil slightly and place it in the greased bowl.Cover with a clean kitchen towel and keep it in warm place until the dough doubles almost.It takes almost one to one-and-half hours depending the climatic conditions.I preheated my microwave for 20 seconds and kept the bowl in it.
  • After the first rise the dough would have doubled in size,knead the dough again gently for 7-8 mins,this process is important as it assures of removing air bubbles formed in the dough.
  • Divide the dough into 7-8 portions and shape them into buns and place them on a baking tray with space in between.You can line your baking tray with parchment paper.
  • Keep them again in the warm place for 45 mins - 1 hour for the final rise.Mean while preheat the oven at 220 degrees for 10 mins when you are about to finish the rising time of bread.
  • Brush the top of buns with milk very gently over the nicely risen buns and keep it in preheated oven and bake them at 180 degrees C for 15-18 mins until the top portion of the buns turn slightly golden and the buns should sound hollow when tapped the crust with hand.
  • Brush the top of buns with butter immediately after removing them from oven.This helps in giving the shine to the crust and also makes the crust softer and also makes the buns smell better.
Slice the bun into two halves and apply generously a dollop of fresh butter on it and enjoy them with a cup of tea/coffee.

  1. You can add the finely chopped onions directly to the dough,but I recommend you to saute the onions before adding to the dough as I read somewhere that the raw onions might kill the yeast.
  2. You can add finely chopped dill leaves while sauteing the onions for different flavor.
Another interesting serving suggestion:

In VB bakery,Bangalore they serve these buns which are cut and slathered with LOTS of fresh butter and a layer of congress kadale(spiced up peanuts) which is called 'Bun-Butter-Congress' which is an absolute favorite to me and hubby.Go easy on butter and apply a nice thick coat of butter to enjoy those spicy buttery nutty buns...its damn tasty!!!!

Thursday, December 8, 2011

Mooli Muthia | Steamed Radish Dumplings...FF-TT # 5

This week's entry for my 'Family food-Tasty Thursdays' series was sent by Chaitra . She also added a small note with the recipe and pictures.
Chaitra says in her own words 'This recipe is based on the cabbage Muthiya on Manjulas kitchen. That recipe is our house favorite and I have made a ton of times. I and my husband love mooli,so wanted to try it with mooli. I use Jowar here as the earthy flavor of jowar tames the pungent flavor of mooli. Hope you all like it as much as we do.'

Mooli Muthia Recipe:
(Serves 2-3)

2 cups grated Mooli/Radish
1 tbsp Whole wheat flour
1/2 cup Jowar flour
1/2 tsp Green chili paste
1 tsp Jeera powder
1 tsp Ajwain
1 tsp Saunf powder
a pinch of turmeric
a pinch of lemon Salt
1 tbsp Oil
Salt to taste

for Tadka:
1 tbsp Oil
2 Red Chilies broken
1 tsp Sesame seeds
Cilantro for Garnish

  • Take the grated Radish in a bowl. Add all the rest of the ingredients(except the ingredients for tadka) and mix until it forms a very soft dough like texture.
  • You might need to add a little more or less of Jowar flour depending on the freshness of radish.
  • Make small balls with the dough and place them on a greased steamer and steam them for about 20 mins.
  • To check it whether its done use the toothpick method.Just prick them with the tooth pick,if it comes out clean then it is done otherwise it needs to be cooked for longer time.
  • Let them cool completely. Cut them into bite sized pieces and keep them ready for the tadka. Heat oil in a nonstick pan. Add the red chilies and sesame seeds together.
  • Once the seeds start to splutter add the cut dumplings and reduce the flame to low and toast them for about 5 mins stirring often so that all sides gets crispy.
Serve them hot/warm with green chutney.

  • Make the mixture before you are ready to steam otherwise the dough will leave water if kept for long time.
  • You can use finely shredded cabbage or grated bottle gourd or grated zucchini instead of grated mooli and follow the same process.
  • You can also use besan(chickpea flour) instead of jowar flour.

Monday, December 5, 2011

Maggi Noodles Cutlet | Noodles Tikki

I have tasted a maggi bonda in a college canteen in Bangalore few years back and loved it instantly.These cutlets are almost inspired by the idea of that bonda and is prepared to suit our taste buds.This recipe is ideal when you have left over maggi or any other noodles and is a nice way to turn them to a delightful evening snack.But there is no way that we have left over noodles at our place and hence I have to prepare noodles specifically for making these cutlets.We just need half a packet of noodles for the cutlets but I always end up preparing a full packet and will let you know in the process what I do with the remaining half packet.

There are no hard rules to make these cutlets,you can add the vegetables,masalas according to your taste buds.I covered the cutlets with a coat of bread crumbs to give a nice and even look to the cutlets,if you leave that step you will get the tikkis with visible strands of noodles which is also equally tempting.Now let us just get in to the recipe with out wasting much time.

Maggi Noodles Cutlet Recipe:
(makes around 12-14)

1 pack Maggi masala noodles
2 white/wheat Bread slices
1 big Potato
1/4 cup fresh/frozen green Peas
1 Carrot,finely chopped
1 Capsicum,finely chopped
1 Onion,finely chopped
2-3 Green chillies,finely chopped
1 tsp Ginger-Garlic paste
1/4 cup chopped fresh Coriander leaves
1/2 tsp Garam masala
1/2 tsp Chaat masala
juice of 1/2 Lemon
1 tsp Oil
Salt to taste

to coat:
2 tbsp Maida
3/4 cup approximately Bread crumbs

Oil,for shallow frying

  • Bread the noodles into small pieces(do not drop the whole noodle block) before preparing them.Prepare maggi noodles with taste maker according to the instructions given on the pack.I told you that we just need only half packet to make tikkis and guess what I did with the remaining half?? so simple..I just ate the piping hot noodles while the remaining portion is being cooled.I love maggi very much that I can eat it any time of the day.If you are not in a mood to eat,prepare just half a packet of noodles for the tikkis.(you can either add or avoid adding the taste maker).
  • Boil potatoes and green peas in microwave or cooker and slightly mash them and keep them aside.Mash the potatoes well and mash the peas lightly.
  • Drop finely chopped carrots and capsicum in hot water and keep for 2 mins and strain them and keep aside.
  • Heat a tsp of oil in a pan and add finely chopped green chillies and fry well and add finely chopped onions and ginger-garlic paste and fry slightly until they are translucent.Cool the mixture.
  • Tear the bread slices and run them in a mixer to a coarse powder.
  • In a big bowl add mashed potatoes and green peas,blanched carrot and capsicum,fried onion and green chilli mixture,finely chopped coriander,lemon juice and ground bread crumbs and mix well.
  • Add salt,garam masala and chaat masala to it and mix it well again.Take care that everything is mixed well as once we add noodles we cannot mix it thoroughly.
  • Add cooked and cooled noodles to it and gently mix in the vegetable mixture.Do not knead the mixture,gently handle it otherwise noodles turn to a paste loosing its texture.
  • Start making round tikkis of 2 " wide and 3/4 " thickness with the mixture.You will get around 12-14 tikkis with this mixture.
  • Make a slurry out of maida,mix maida with 4-5 tbsp water and whisk well to form a thin paste.It should neither be very thick nor very thin.
  • Arrange bread crumbs on a wide plate and spread them.
  • With the help of spoon drop one tikki at a time in the slurry and then drop it into the bread crumb mixture.With the help of your hands coat the bread crumbs all over the tikki and arrange it on a plate.Repeat the process for all the tikkis and arrange them in a single layer on a plate.
  • Cover the plate with a cling film or a plate and refrigerate for an hour.This helps the cutlet to be firm and hold its shape especially when deep frying.You can avoid this step if you are pressed for time.
  • Apply few tbsp of oil on a thick hot tawa and arrange the cutlets in a single layer and shallow fry them on both sides until golden and crisp.You can even deep fry if you are making for a big crowd(but make sure you rest them in fridge for an hour at least before frying).
Sprinkle some chaat masala over the cutlets and serve them hot with green chutney,tamarind chutney and tomato sauce.

  1. You can even vegetables like green beans,capsicum and cauliflower.You need to blanch them and chop them finely and add to the mixture.
  2. You can avoid the process of dipping the cutlets in slurry and coating them with bread crumbs.This gives a thick and crispy crust to the cutlet,it is optional.
  3. If your cutlet is not holding its shape while making you can add another bread slice(run in the mixer to powder) to it and mix and start making cutlets.
  4. Addition of taste maker while making noodles is completely optional.I like the flavor of the taste maker to be prominent in tikki and hence I suggest you to use it.
  5. You can use any variety of noodles like atta noodles or some other brand or plain noodles with or with out taste maker as we do add few spices to the tikki.
  6. This is almost a similar recipe for my vegetable cutlet other than the noodles part just with few more vegetables.So if you avoid noodles in it,this will become vegetable cutlet.
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