Tag: Chutney

Oats Vegetable Tikki

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Oats Tikki

Oats Vegetable Tikki 

I am a huge appetizer fan and usually love to serve a variety whenever I have dinner parties or friends over for chai.

On one such occasion, I served this crunchy on the outside and soft on the inside tikki. Patties, cutlets or tikkis are a staple snack in Northen parts of India. Aloo Tikki is mostly featured in the appetiser section in most Indian eateries and serves as a base for many chaat items.

Move up towards western India and Mumbai has aloo tikki’s popular cousin Ragda Pattice. The spicy chutneys the tikkis are usually served with make it a medley of flavours. Sweet, tangy, spicy and crunchy what more would you need!

These are fairly quick to assemble and make and perfect way to use up leftover boiled potatoes. Since I wanted to feel less guilty, I added some oats and vegetables to them. Adding oats also helped up the crunch factor in the tikkis.

Cooking Time : 10 minutes
Serves : 4

Ingredients
1 cup rolled oats + 1/4 cup ground oats
2 potatoes boiled and mashed
2 tsp coriander powder
1 tsp cumin powder
2 tsp dried mango/ amchur powder
1/4 tsp paprika powder
1 tsp minced ginger
2 green chilled finely chopped
1 red onion finely chopped
2 carrots grated
1 tsp wheat bran
1/4 cup bread crumbs
2 tsp finely chopped coriander leaves
Salt to taste
Canola Oil for shallow frying

Grind the oats. In a bowl, add all the ingredients and mix them well.

Now with greased hands, make 12 equal portions and roll out in flat tikki (cutlet) shape.

Dust them in a plate with equal portions of ground oats and breadcrumbs.

Shallow fry on each side until they acquire a even brown color. Serve immediately with coriander mint chutney.

Let me know if you liked this recipe and any variations I can try the next time.

Until next time, happy cooking!

Tomato Thokku / Chutney

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Everyone has a version of a tomato thokku (cooked down relish or chutney). This recipe is a favorite in my household. I was introduced to Tomato Thokku many years back, by my school friend who used to have this almost everyday in her lunch box. I remember the texture for the Thokku her mum made to be slightly runny.

Tomato Thokku

I serve this with Idli, Dosa or just plain rice and dal. I was even forced to serve this with some Cheese & Herb Garlic Bread. Look!

Garlic Bread

Sahil says this is better and healthier alternative to having pickles \o/

Tomatoes

Tomatoes are my favorite ingredient to work with and tomato chutneys with different variations are a staple in my refrigerator, I make them almost on a weekly basis.

Tomato Thokku

Ready in 20-25 minutes
Ingredients

5 Plum or Romano Tomatoes finely chopped
1 medium sized red onion finely chopped
4 tsp canola oil
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp carrom seeds
2 dried red chillies
8-10 curry leaves
1 tsp coriander powder
1/4 tsp cayenne pepper powder
1/2 tsp brown sugar
2-3 tsp tomato paste
Salt to taste

In a thick bottom saucepan or kadai, heat oil on medium heat.

Tempering

Add cumin seeds followed by mustard seeds, let them splutter.

Add carrom seeds, curry leaves and dried red chillies broken in half. You can choose to remove the seeds from the chillies if you want the chutney less spicy.

Now add red onion, cook them until they are translucent.

Add chopped tomatoes and let it cook until the tomatoes are soft and mushy.

Now on medium heat, add salt, coriander powder, cayenne pepper powder and brown sugar to the mixture and cook them until there is a ring of oil on the sides of the wok.

Add tomato paste to the mixture and cook for another 1-2 minutes. I add tomato paste since I like how it lends good consistency and color to the chutney.

Tomato Thokku

Take it off heat and transfer in a clean and dry mason jar. It stays well for 4-5 days if kept refrigerated.

I’m gearing up for Diwali next week and you will a lot of posts in the coming days for sweets and savoury items traditionally made to kick start the festivities.