ALOO TIKKI CHAAT

Street style chaat is everyone's favorite. Here is the most common chaat found mostly in north india , ALOO TIKKI CHAAT . A great appetizer and definately loved by all . When you have all the elements ready , it takes 5 mins to assemble and serve . My family loves and devours it and i personally am a fan of it. Aloo tikki if made at home , this aloo tikki chaat is a must then . 

Recipe:
(Serves 2)
Ingredients:

• 4 aloo tikkis
• 2 tbsp Green chutney
• 2 tbsp sweet curd/yogurt ( 1 tbsp sugar and 2 tbsp curd whisked together)
• 2 tbsp fine chopped onion
• Chaat masala to sprinkle on top
• Jeera powder to sprinkle on top
• Sev to sprinkle on top

Method:

• Take 2 individual serving bowls .
• Break 2 tikkis is each bowl .
• Put green chutney and sweet curd on top .
• Sprinkle chaat masala , onion and jeera powder on top .
• Top it with sev and serve immediately.

Notes:

Green chutney :https://loveisincookin.blogspot.com/2016/04/green-chutney-cilantro-dip-side-dish.html

Aloo tikki : http://loveisincookin.blogspot.com/2020/10/aloo-tikki.html

I like my curd sweet as then i do not need sweet chutney additional , if you have sweet chutney available then no need to add sugar to the curd .

RAW - BEETROOT AND CARROT TIKKI/CUTLET

Tikkis are a weakness in my family , and so i keep trying different recipes .

This recipe is a healthy one, which has veggies and no potatoes and even the veggies are raw and not cooked.  My sister is very fussy when trying something new , but i am glad she enjoys these tikkis like the regular ones.

This is quite easy yet super delicious and the best part its a one bowl recipe and totally wins the heart of everyone.

Recipe:

(Makes 8 medium tikki)

Ingredients:

• 1/2 cup raw beetroot small chopped
• 1/2 cup raw carrot small chopped
• 2-3 green chili
• 6-7 garlic cloves
• 1 tsp garam masala powder
• 1/2 cup bread crumbs
• Salt to taste
• 1 tsp khuskhus/ poppy seeds

Method:

• Take a chopper , add carrot , beetroot , chillies and garlic .
• Chop the entire mixture very fine .
• Take it out in a mixing bowl , add bread crumbs , garam masala , khuskhus and salt.
• Mix well and form tikkis / cutlets into desired shape - i made small circle shaped.
• Now take a frying pan and shallow fry the tikki on medium to high flame - once it is crispy on both sides take it out on a serving plate.
• Ready to serve with your favorite coriander mint chutney.

Notes:

This recipe requires garlic more than usual , as the taste enhances with it.

Once the tikki are shaped , these can be stored in the refrigerator for 2 days in a air tight container - just shallow fry whenever required.

Coriander chutney : https://loveisincookin.blogspot.com/2016/04/green-chutney-cilantro-dip-side-dish.html

POTATO BREAD ROLLS

Potato bread rolls is a snack that i grew up eating all the time. It was a go to snack my mom made, for almost all family gatherings. It is easy and tasty and filing and so is loved by all.

We sindhis have a tendency of eating potato too much, and hence this snack is a childhood favorite of mine.

Simple mashed potatoes with a few seasonings and then deep fried, this is just irresistible.

Recipe:
(Makes 8 potato rolls)

Ingredients:

• 8 White bread slices
• 3 Potatoes medium size, boiled and mashed
• 1 Onion small size, finely chopped
• 1 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 2-3 Green chillies finely chopped
• 3 tbsp Coriander leaves finely chopped
• ½ tsp Garam masala powder
• 1 tsp Amchur powder
• 1 tsp Red chili powder
• Salt to taste
• 1 tbsp Oil
• Oil - for deep Frying
• Water - for dipping the bread 

Method:

To make the roll stuffing:

• Firstly, heat 1 tablespoon oil in a pan.
• While the oil is heating, add cumin and mustard seeds and allow it to crackle.
• Then, add chopped green chillies and fry for another few seconds
• After that add chopped onions and fry until soft and pink.
• Now on low flame, add boiled and mashed potatoes. Along with potatoes, add corinader leaves,garam masala powder, amchur , salt and red chili powder.
• Combine everything together very well to form the stuffing of the bread roll and witch off the flame. Then, keep the stuffing aside to cool a bit and make 8 lemon sized balls to stuff in the bread.

To make bread roll:

• Firstly , trim all the 4 sides of the bread a little .
• In a bowl , add a cup of drinking water to dip the bread slices.
• Now, take one bread slice and dip it in water for just a second.
• Then squeeze it well flat between the palms and place the stuffing mixture ball in the center.
• Carefully, bring the edges together along with hands and squeeze it to seal the stuffing within.
• You will see  that it will start coming together , shape into long logs and potato bread roll is ready.
• Now, repeat the same for all the slices.
• Once done, keep all the rolls in the refrigerator for 10 mins.

To fry the bread rolls:

• As all the rolls are resting in the refrigerator, then heat enough oil in kadhai or deep pan.
• Now , take out the rolls from refrigerator and they are ready to fry.
• Gently, slide in the rolls and fry them until golden and crisp. Repeat the same for all the rolls.
• Once done crisp and tasty stuffed bread rolls are ready to serve with chutney or ketchup.

KADA PRASAD - GURUNANAK JAYANTI SPECIAL

Kada Prasad is sweet flour based oily vegetarian food that is offered to all visitors to the Darbar Sahib in a Gurdwara. This is regarded as food blessed by the Guru and should not be refused. All devotees who visit Gurudwara on Guruparab and special days, will be offered kada prasad.
The key to a good halwa is to cook the whole wheat flour on a slow flame and get a brown colour with a sandy/grainy texture. The authentic kada prasad which is offered in the gurudwara is just 4 ingredients, no elaichi powder no nuts yet the most delightful and soulful it is. It is served with hands and also taken with both hands very respectfully, this is the simplicity and the way it is offered.

Recipe:
(Serves 4)
Ingredients:

• Ghee (clarified butter) - 1 cup
• Atta (whole wheat flour) - 1 cup
• Sugar - 1 cup
• Water - 2.5 cups

Method:

• In a pan heat the ghee and add atta. 
• Cook on a slow flame till the color gradually changes into a golden brown. 
• At this stage add water and sugar and on slow flame cook till it absorbs all the water. 
• Cook for some more time till the ghee ooze out of the sides of the halwa.
• Now, cover the pan and cook covered for 5-7 mins.
• Once done, you will see the ghee will be on the top .
• Mix nicely and switch off the flame .
• The authentic GURUDWARA KADA PRASAD is ready ,serve hot.

RASMALAI CAKE ( Saffron and cardamom flavored cake)

Rasmalai cake , yes it is quite trending and so i had to try it too. This is a unique combination yet a completely amazing twist to the regular rasmalai. A perfect festive cake, and no other festival than DIWALI  was perfect for this.

I used simple vanilla sponge with a hint of cardamom and its infused with cardamom  and saffron flavors , so delicious you will definitely get compliments . Though am an amateur in baking but i really loved decorating the cake and was happy with the final outcome.

Recipe :

(Makes 750 gm cake)

Ingredients:

For Vanilla Cake :

• All Purpose Flour-1 1/3 cups
• Granulated Sugar-3/4 cup
• Baking Powder-1/2 tsp
• Baking Soda-1 tsp
• Salt-a pinch
• Milk-3/4 cup
• Curd/ Yoghurt-1/2 cup
• Oil-1/2 cup
• 1 tsp cardamom powder
• Vanilla Essence-1 tsp

For Whipped cream :

• 2 cups heavy whipped cream ( i used TROPOLITE brand)
• 5 tbsp powdered sugar 
• 2 tbsp RAS from rasmalai
• 1 tsp kesar milk ( 10-12 strands in warm milk)

For assembling the cake :

• Rasmalai 4 pieces http://loveisincookin.blogspot.com/2020/11/kesar-rasmalai.html
• Ras of rasmalai - 1/2 cup 
• Pistachios fine chopped 
• Few dried rose petals 

Method:

For Vanilla sponge cake :

• Preheat oven to 180°C.
• Grease and line a 7″ round cake tin.
• In a bowl mix together flour, sugar, baking powder, salt and baking soda.
• Add the curd, oil, milk , cardamom powder and vanilla in the centre.
• Mix it to form a smooth batter.
• Pour it into the prepared cake tin.
• Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
• Rest it on the wire rack for 10 minutes.
• Flip on the wire rack, remove tin and the paper.
• Leave to cool completely before icing the cake.

For whipping the cream:

• Put whipping cream in a big bowl.
• Keep this bowl in an ice bath, which means keeping it on some ice cubes. For this, take ice cubes in a big bowl. Over this keep the cream bowl.
• Using an electric blender with a whisk attachment, start beating the cream.
• Start with low speed and gradually move to a higher speed.
• After 2 minutes, when cream thickens a little, add powdered sugar, kesar milk and RAS.
• After 4 to 5 minutes, the cream will be ready with stiff peaks.
• Keep it covered in refrigerator till use.

For assembling the Cake:

• Take the cooled cake, and divide into two round equal layers.
• Take the cake board/ dinner plate . Put little cream on it. This is done so that the cake sticks there and does not move later on.
• Put one layer on the cake board and  brush it with ras from the rasmalai, using a spoon, or brush . This is done to make the cake moist. Milk seeps in making the cake moist and also flavorful.
• Usually, we use sugar syrup but since this is a special cake we are using sweetened milk ( RAS).
• Now, add a dollop of whipped cream and spread evenly on the cake .
• Now break 3 rasmalai into small pieces and spread evenly on top of whipped cream , also a few chopped pistachios and rose petals.
• Put the other layer on top and repeat by brushing with RAS and adding whipped cream .
• Cover it completely with whipped cream using a spatula , this is called crumb coat.
• Don't try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.
• Now take it out, again apply a coating of whipped cream and try to smoothen it .
• Once covered with cream, decorate with cream roses( i used WILTON 1M nozzle in a piping bag), pistachio,dried rose petals and a piece of rasmalai in the center.
• You can decorate the way you like, get creative and make with love.
• Chill the cake for 30 mins and serve with love.

Notes:

You can use almond essence in the whipped cream it tastes delicious.

SUGAR FREE AATA LADOO (Wheat flour and jaggery balls)

Atta ladoo are quick to prepare and these are healthier then the usual ones as sugar is replaced with Jaggery.

Jaggery is a good substitute to refined sugar and whenever possible I try to replace sugar with jaggery. Also, my family loves the flavor of jaggery. These are basically 3 ingredients - atta , ghee and jaggery , but trust me the most amazing and guilt free sweet you can snack on for your craving post every meal as we say "KUCH MEETHA CHAHIYE ".

Recipe:
(Makes 8 lemon sized ladoo)
Ingredients:

• 1/2 cup aata (Wheat flour )
• 1/2 cup jaggery powder
• 1/4 cup ghee (clarified butter ) plus 1 tbsp
• 1 tbsp chopped almonds
• 1/2 tsp cardamom powder
• 1 tsp white til/ sesame seeds
• 1 tsp khuskhus / poppy seeds.

Method:

• Take a Pan or Kadhai and add 1/4 cup ghee , add chopped almonds and roast for a min and take them out on a plate.
• Now add atta in the same leftover ghee and keep roasting it nicely on medium flame (approx for 8-10 good minutes) till the time atta turns into good golden color.
• Once done switch off the flame and let the mixture cool for a 5-7 mins.
• Add jaggery powder of same quantity as you have taken atta along with roasted almonds , cardamom powder , khuskhus and white til.
• Mix well for 2min till you see that jaggery is completely combined with atta .
• Let it cool , but dont allow it to cool down completely and start shaping it into lemon sized balls, apply a little amount of ghee onto your palms as it helps binding the mixture with hands.
• The mixture will be still warm , be careful not to press too tight while making balls, also if you feel it is difficult to bind the ladoos - add a tbsp of ghee and shape it. 
• Make all the ladoo and store them in a airtight container , they stay fresh for 4-5 days .

KESAR RASMALAI

Rasmalai, a dessert originating from the land of the Royal Bengal is worthy of being served to Royalty!

Rasmalai is quick to make when your homemade rasgullas are ready. Rasmalai is a rich indian delicacy, rasgullas soaked in thickened milk with the slight flavour of sugar syrup and saffron topped with nuts. This Indian dairy delight is a luscious treat with an incredible melt-in-your-mouth texture that will only leave you craving for more, also my personal favorite.

RECIPE:

(Serves 4)
INGREDIENTS:

For Chenna / Paneer ( To make Rasgulla balls ):

• 1 litre milk ( I used Amul )
• 2 tbsp lemon juice
• 1 cup water

For sugar syrup:

• 2 cups sugar
• 6 cups water

For Ras ( THICKENED MILK ):

• 1 litre milk ( I used Amul Gold )
• ¼ cup sugar
• ½ tsp cardamom powder
• 2 tbsp saffron milk (15-20 strands of saffron soaked in 2 tbsp milk )
• Few pistachios fine chopped
• Few almonds fine chopped 
• Few cashews fine chopped

For garnish :

• Few pistachios chopped 
• Few dried rose petals 

METHOD:

For Ras ( THICKENED MILK ):

• Take a thick bottomed pan and heat milk - it should get to a boil.
• Once a layer of cream is formed over the milk, stick it to sides of vessel.
• Repeat the process for at least 5 times or till milk reduces to half.
• Now add sugar, cardamom powder and saffron milk and give a good mix.
• Scrape off the collected cream from sides and give a good stir ( i usually do this with a whisk so that all the cream is well combined and makes the milk thick).
• Take out the thickened milk in a large bowl , let it come to room temperature then refrigerate this Ras for an hour.

For Chenna / Paneer ( To make Rasgulla balls ):

• Firstly, boil milk and add lemon juice and stir till milk curdles completely.
• Drain the curdled milk and squeeze off excess water and add a cup of drinking water and again drain the excess water.
• Keep aside for 30 mins , now after 30 minutes start to knead the paneer for 10 minutes.
• Use your palm and knead nicely .
• Once done make small balls lemon sized and flatten them .
• Keep these balls aside.

For sugar syrup:

• Firstly, take sugar and water in a vessel and boil this syrup for 10 minutes.
• After that, drop the prepared paneer balls one by one slowly , cover and boil for 15 minutes.
• Once done keep it covered for 10 mins , here at this step our homemade RASGULLA is ready .
• Take the Rasgulla and gently squeeze of sugar syrup(not completely or they will break ).
• Now , dip these rasgullas in the thickened milk which is chilling in the fridge to make rasmalai and let them soak for 15-20 mins in the refrigerator itself.

For assembling the RASMALAI :

• Take a deep plate or dish , pour the chilled Rasgulla balls soaking in the RAS for 15-20 mins.
• Garnish with few chopped pistachios and rose petals .
• RASMALAI is ready to serve.

Notes:

The chilling period depends upon the taste - my family doesn't prefer it to be extremely chilled , so i serve it cold.

The shelf life is 3-4 days , it stays fresh once refrigerated.

SINGAR JI MITHAI (Sindhi SEV barfi ) - DIWALI SPECIAL

I am a fan of indian sweets , and to be precise typical sindhi mithai . Sev ki barfi or singar ji mithai is one of the most loved Sindhi recipes. It is a traditional sweet which is quite easy to make. You also make it from the most unlikely savory ingredient Sev . This recipe is a family favorite. This recipe requires only 4 major ingredients that is milk , mawa , sugar and sev. A very delicious yet simple preparation.

We have grown up eating this sweet. My mom taught me this beautiful delicacy and i am proud to be making it the way her mithai turned out. Making this a wonderful trip down memory lane, as every DIWALI this is a mandatory sweet preparation .

Recipe :

(Makes 1.5 kg mithai )

Ingredients:

• 1 & 1/2 cup unsalted sev
• 1 cup Mawa/khoya
• 1 cup Sugar
• 1 cup Milk + Water (50 :50 ratio)
• 1/4 tsp cardamom powder
• 8-10 pistachios Chopped
• 5-6 almond Chopped
• 1 tsp rose essence
• 1 tbsp kesar/ saffron strands
• 2 tsp Ghee
• Few dried rose petals

Method:

• Heat a big pan , add milk+water mix,  boil for 5 min on low flame
• Then add sugar , rose essence , cardamom powder and cook for 2-3 min on medium flame
• Then add mawa and stir it for 2-3 min on medium flame.
• Then add kesar and unsalted sev .
• Mix it well on low flame cook for 2-3 min but do not mix vigorously as the sev will break .
• In the end add 1 and half tsp of ghee then mix it very gently and switch off the flame.
• Now cover it and keep aside for 15 min in the same pan.
• Then take a plate/cake tin , grease with 1/2 tsp ghee and take out all the sev mithai on the plate.
• Set properly all over the plate then spread chopped almond and pistachios and rose petals.
• Let it cool for 2-3 hours and then cut into small squares and serve.

Notes:

The texture of this mithai is usually soft and moist , it will not be dry - so carefully take out the pieces from the plate once it is nicely cool and set.

Store it in an air tight container - stays fresh for 3 -4 days .