Wednesday, July 17, 2013

Palak Mein Bhee Patata Vangan (Lotus root/ Potato/Eggplant in a Spinach base)

This is a vegetable preparation which is normally cooked on a pooja day
(religous cermony) along with Puris, Sindhi Kadi and Rice.
It is a Shikarpuri Sindhi dish.


1 bunch spinach washed well and chopped
6 Potatoes peeled and cut into big chunks
1 medium Eggplant cubed
1 14 oz can bhee (lotus root)*
6 tomatoes chopped
4 tbsps chopped cilantro
2 tbsps coriander powder
1 tbsp ground cumin
1 tsp turmeric
1 tsp ginger grated
1 tsp garlic grated
salt to taste
2-4 green chillies (optional)
6 tbsps oil
2 tbsps gram flour
1 tsp whole cumin
about a cup of water
4-5 tbsps tamarind paste (can substitute lemon juice)

*I tend to use the canned or the frozen bhee as it is readily available.
If using canned, drain in a colander and wash well before using.
If using frozen, defrost and boil before adding to the curry.
If using fresh, clean well and boil before adding to curry.


Heat oil in a large pan. Add the cumin seeds and wait till it turns a little brown.
Be careful not to burn it. Add the gram flour and fry for a few minutes on a
low flame till it turns golden.

A nice aroma will fill your kitchen.
Now add all the vegetables and the masalas( except the tamarind) and fry
for a few minutes till well mixed.

Now add the water and cover and cook for about 15/20 minutes till all the
vegetables are tender.Keep checking and stirring every 5/7 minutes.If you
feel that it is sticking to the bottom of the pan, add a few spoons of water.
When done, add the tamarind paste and mix well and cook for a couple
of minutes till well blended.

You can also make this with just potato and eggplant
if lotus root is not available.
Serve hot with puris, rotis or rice.



Monday, July 1, 2013

Patate ji Tikkyoon (Aloo Tikki )

The indian version of  hash browns, these golden fried potato tikkis
get gobbled up in no time so be sure to make a big batch.
Good to carry for picnics and also for kids' tiffins.

6 big potatoes, boiled, peeled and grated.
2 small loafs of  bread
about a cup of water
salt to taste
1 tsp caraway seeds (shahijeera)
1 tsp red chilli powder (optional)
2 green chillies chopped finely (optional)
2 tbsps finely chopped cilantro
2-3 cups canola oil

This is to give an idea of the size of the potatoes and bread i used.
This quantity made about 40 tikkis.

These are caraway seeds.


Soak the bread in the cup of water and squeeze out the water very well.
The bread will be a soft lump.
Add this and all the above ingredients except oil and water, to the potatoes.

Now mix well and make a smooth dough by adding a tbsp of oil.
Make sure there are no lumps.

Take a couple of tbsps of oil in a bowl to help form the tikkis.
Oil your palm and take a small portion of the dough in your hands (the
size of a walnut).
Roll into a ball and then flatten it with your palms.

Make sure that the tikki is evenly formed and not thick on one side
and thin on another.
Now heat about 2 cups oil in a pan and make sure it is hot enough
otherwise the tikkis will break.
The way to test if the oil is hot enough is by putting a little piece of the
dough and if it sizzles and floats up  the oil is ready.
Slowly slide 2 tikkis into the pan and cook till golden brown.
Now carefully turn over and cook till the other side is also golden.

Once you get the hang of it, you can fry upto 4 at a time.
Remove onto paper towels to drain excess oil.

These tikkis can also be shallow fried in a pan with a few tbsps of oil.

Serve hot with green chutney or ketchup and bread if you like.