Month: February 2020

Tofu Sabudhana Tikki

Fusion Food

Tofu is usually used as a substitute for panner which I have never understood and never will. Tofu has a distinct flavour and usually used in salads as baked tofu. While I did get the tofu with a similar idea , I wanted to make a salad bowl with something that reminded me of falafels.

Thus this tikki took birth in my kitchen. I used silken tofu so my patties were a but softer. I have also cooked them on a pan and not deep fried them.

Need –

  • Tofu – 1 block – silk or firm
  • Sabudhana / Tapioca pearls – 1 cup
  • Bajra/ Ragi – 1 tbsp
  • Green chilli – chopped – 1
  • Red chilli powder – 1 tsp (depending on spice level)
  • Coriander + mint – chopped
  • Amchur powder – 1 tsp
  • Garam masala – 1 tsp
  • Peanuts – roasted and crushed
  • Ginger – chopped
  • Oil

Process –

  • Mash the tofu and sabudhana together. I skip adding potatoes usually.
  • Roast the peanuts and grind it coarse. Getting the bits in the mouth is a surreal experience
  • Add the rest of the spices . Add the bajra to bind well. Make roundels and flatten them
  • Cook on a pan with oil till browned and crisp.
  • You can choose to add bread crumbs or fry them .
  • I served it with some guacamole and some nachos.

Matar (Peas) Squares

Snack

I have been craving Matar Kachori for a year now and did not find the occasion to make it. It did keep delaying for an year and then finally happened for 2 reasons – fresh peas and excess of spring roll sheets.

Matar Kachori is a much relished dish from the north of India and made when fresh peas are in town which is winter. They are filled puffed puri like savory pastry. But here I skipped making the dough out of wheat in which the peas is filled and fried. I instead made it like a swing roll just with a different shape

Less oily Peas pockets with Gajar halwa by the man

Need-

  • Pastry sheets
  • Green peas – 2 cups – boiled
  • Ginger – chopped – 2 tsp
  • Amchur powder – 2 tsp
  • Jeera/cumin seeds – 1 tsp
  • Fennel seeds -1 tsp
  • Green chillies – 2 – chopped
  • Chat masala – 1 tsp
  • Besan – 1 tsp
  • Ghee- 1 tbsp
  • Salt
  • Water
  • Oil

Process –

  • Take oil , temper jeera , green chilli , ginger .
  • Add peas and all the spices , salt. Add besan to get a bit thick consistency. (skip if the mix is dry already)
  • Wet the pastry sheet , keep the filling in the middle and close the pockets so that they look like squares.
  • Brush with oil and bake them at 200 degrees for 7 minutes.
  • This tastes good with South Indian kaapi too

Indian Spring Rolls – Baked

Snack

I don’t know if there is any Indian who does not like Indo Chinese and in particular , spring rolls. Spring Rolls are a great starter and do not need any accompaniment dip. Though the original chinese spring rolls are made with meat , the adopted variety skips the meat.

The baked version makes you feel less guilty if you have a tendency to eat fried food over weekends. Traditionally it is fried and remains perfectly cylindrical.

Need –

  • Spring roll sheets – ready made
  • Cabbage – Juliennes
  • Carrot – Juliennes
  • Ginger – Juliennes
  • Garlic – Julienne
  • Bell Pepper -Julienne
  • Onion – Julienne /Spring onions if you find them
  • Green Chilli- chopped
  • Pav Bhaji masala – 1 tbsp
  • Soy sauce , Ketchup , Green chilli sauce – 1 Tbsp
  • Salt
  • Garam masala- 1/2 tsp
  • Coriander
  • Water
  • Sesame oil

Process –

  • Chop all vegetables in juliennes
  • Add salt to the vegetables and leave aside, Remove the water
  • In a wok, take oil and temper ginger and garlic.
  • Add onions and sauce and the all the vegetables
  • Add spices and the sauces , keep aside cool
  • Take the sheet and wet all the corners.
  • Keep the sheet in a diamond shape and place the filling
  • Use the water the seal and roll into cylindrical shape.
  • Alternatively use a paste of maida and water to seal (makes it more crispy) if frying.
  • Brush rolls with oil and bake at 180 degrees for about 10 minutes , flipping midway.