Veggie bites

Sakal Times
Thursday, 16 August 2018

If you are observing Shravan, you can give some interesting twists to your recipes to make the food more appetising

ARBI AUR BADAM KI TIKKI
Ingredients
Boiled arbi... - 300 gm
Ghee.. - .5 tbsp
Ajwain.. - .1 tsp
Turmeric... - ½ tsp
Red chilli powder... - 1 tsp
Curry leaf.. - 10
Chaat masala. - ..2 tsp
Green chilli, chopped.. - .1
Green coriander, chopped.. - .1 tbsp
Almonds, chopped... - 4 tbsp
Almonds, halved. - ..10 
Salt. - .½ tsp
 
Method
Mash the boiled arbi till smooth and creamy. Heat half the ghee and add ajwain, then curry leaves and green chillies chopped. Sauté, and add turmeric, red chilli powder, and add mashed arbi.

Cook on slow flame and keep stirring. Add salt and chaat masala. After 4 mins of cooking remove and cool it completely.

Now make small patties and roll the sides on chopped almonds. Place one half of the almond on top of the tikki.
Drizzle some ghee and fry the patty on both sides. Serve hot.
(Recipe by Chef Kunal Kapur)

TOASTED ALMONDS AND TOMATO UTTAPAM PIZZA
Ingredients
Uttapam batter. - ..75 ml
Almond, unpeeled and cut into half.. - .15 gm
Tomato, deseeded and chopped... - 10 gm
Onion, chopped.. - .10 gm
Ginger, chopped... - 2 gm
Coriander leaves, chopped... - 2 gm
Pizza sauce... - 5 gm
Parmesan cheese, grated. - ..3 gm
Salt to taste
Refined oil.. - 5 ml
 
Method:
Pour the uttapam batter in the centre of a heated non-stick pan.
Sprinkle chopped tomato, onion, ginger and coriander leaves evenly on top.
Turn the uttapam upside down to cook it from top for about a minute.
Turn it back and spread the pizza sauce.
Add almond halves and turn it once again.
Remove from the pan and sprinkle grated parmesan on it.
Cut it into 4 pieces like a pizza.
Serve hot.
(Recipe by chef Manish Mehrotra)
 
MIXED SEED BHEL WITH MAPLE CHUTNEY AND GREEN CHILLIES
Ingredients
Rice puffs. - ..1 tbsp
Bajra (pearl millet) puffs.. - .1 tbsp
Peanuts... - 2 tsp
Fresh pomegranate seeds.. - .1 tbsp 
Sev.. - .1 tbsp
Lemon juice... - 15 ml
Onions, chopped.. - .1 tbsp
Tomatoes, chopped.. - .1 tbsp 
Fresh coriander, chopped... - 2 tsp
Chaat masala... -  2 tsp
Mint chutney... - 1 tsp
Green chilli.. - .1
Maple syrup... - 100 ml
 
Method
Heat maple syrup in a pan with green chilli until it’s slightly thick.
Combine rice puffs, bajra puffs, peanuts, pomegranate seeds, chopped onions, chopped tomatoes and fresh coriander in a large bowl.
Add chaat masala, lemon juice, mint chutney and the reduced maple syrup to the mixture.
Add sev and serve immediately.
(Recipe by chef Manish Mehrotra)

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