Matar ki Tikki (Green Peas croquette)

During winters, green peas is the next best thing that has happened to main kind. When I was a kid, I never liked the taste of green peas. Nevertheless, my mom used to force feed green peas in some form. Sometime it was green peas pulao (pilaf), or matar paneer (Cottage cheese with green peas), or in a hara bhara kebab (green cutlet) form. It is one of the popular winter tea snacks in the evenings.

After moving to the United States, I started liking green peas because if was ‘sweet.’ When amalgamated with mashed potatoes, chickpea flour and spices, it not only has the taste but also becomes an abundant source of nutrients. Here is the recipe –

Ingredients:

2 cups green peas (blend it per your texture preference, I personally like a mix – some whole peas, some partially blended and some mashed. )

1 boiled & mashed medium sized potato

1 cup washed & chopped cilantro (or coriander)

1/4 tbsp kitchen king masala

1/4 tbsp turmeric

1/2 tbsp cumin seeds (or jeera)

3/4 cup chickpea flour

Bread crumbs of 2 bread slices

Salt to taste

Method:

*In a bowl, combine all the ingredients and mix them thoroughly. If you feel the mix is sticky or watery, add 1 tbsp chickpea flour.  This should help with the stickiness.

*Grease your palms to maket cutlets/croquettes. Shape it per likeness – round, oval, or cylindrical.

*Heat a pan with 3-4 tbsps of oil and shallow fry the cutlets 4-5 at a time until golden brown on both sides.

*Once done, move the cutlets to the paper towel/napkins to get rid of excess oil.

*Serve hot with coriander mint chutney or ketchup.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky

 

 

 


Hariyali (Green) Paneer Tikka

I just love my food when its green, and among those ‘Hariyali Paneer Tikka’ is my absolute favorite. In Hindi, Hariyali means ‘greenery.’ And, that’s why my friends this luscious & succulent paneer tikka makes me drool every time I make it. Making paneer tikka in the oven at home is a serious and concentrated business, as I don’t have a tandoor at home. Each piece of paneer, bell pepper, and onion is flavored with just the right amount of marinade. I love the charred and smokiness on a tikka, so I broiled the skewers for a couple of minutes.  It’s really as easy as this:

Ingredients: Serves 4-6
7 oz full-fat greek yogurt
1/4 cup cilantro-mint paste
1/4 tsp fennel seeds powder
1/2 tsp chaat masala
1 tsp black pepper powder
1/2 tsp kasoori methi
3 cups paneer, cut in cubes
3 cups bell pepper cubes
2 cups onion cubes
Salt to taste

Method:
*For Marinade: In a bowl, add yogurt, cilantro-mint paste, spices, and salt to taste. Mix it really well. Let it sit for 10 minutes.
*Now add paneer, bell peppers and onion chunks and fold in the marinade gently. Cover the bowl with a film, and let it rest for about an hour. While this is marinating, preheat oven at 430F
*Once an hour passes, give the marinated paneer a gentle stir. On a long wooden skewer, line up the paneer, bell peppers, and onions.


*Keep a wire rack on top of the baking tray, and keep these skewers equidistant from each other. Turn the skewers after 7-8 minutes to ensure they are evenly golden brown and cooked.
*After approximately 15-17 minutes, broil the tikka for 2 – 3 minutes to get the charred brown-black smoky flavor and look.
*Serve the tikkas with a drizzle of lime juice, a sprinkle of chaat masala and homemade green chutney.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Paneer Tikka – Dhaba style

Paneer Tikka – Dhaba style is the authentic dish served at the roadside restaurants in India. Cubes of soft and heavenly paneer (cottage cheese) pieces marinated in a mix of turmeric, red chili powder, garam masala, chaat masala & yogurt then cooked in an oven and then broiled (traditional recipe calls for charcoal.) The end result is an extremely soft, succulent, and juicy paneer tikka with cubes of charred green bell peppers & onion. Here goes the recipe:

Ingredients: Serves 4-6
7 oz full-fat greek yogurt
1/2 tsp ginger-garlic paste
1/4 tsp fennel seeds powder
1/4 tsp turmeric
1/2 tsp chaat masala
2 tsp kashmiri red chili powder
1/2 tsp kasoori methi
3 cups paneer, cut in cubes
3 cups bell pepper cubes
2 cups onion cubes
Salt to taste

Method:
*For Marinade: In a bowl, add yogurt, spices, and salt. Mix it really well. Let it sit for 10- minutes.
*Now add paneer, bell peppers and onion chunks and fold the marinade gently. Cover the bowl with a film, and let it rest for about an hour. While this is marinating, preheat oven at 430F
*Once an hour passes, give the marinated paneer a gentle stir. On a long wooden skewer, line up the paneer, bell peppers, and onions.


*Keep a wire rack on top of the baking tray, and keep these skewers equidistant from each other. Turn the skewers after 7-8 minutes to ensure they are evenly golden brown and cooked.
*After approximately 15-17 minutes, broil the tikka for 2 – 3 minutes to get charred brown-black spots.
*Serve the tikkas with a drizzle of lime juice and homemade green chutney.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Curry-spiced Potato Puffs (Vegeterian)

When I was a kid, there was a grocery stored owned by this amazing couple. Aunty used to make these amazing Veg puffs with curry spiced potatoes stuffing, and after coming back from school I used to hog on them like a crazy. I was craving for them like all of a sudden on this weekend. I bought the crescent puff pastry sheets from the supermarket, boiled the potatoes and stir fried them in the curry powder. The green chutney turned out just perfect with onions, dates, tamarind pulp, cilantro and lots of crushed mint leaves. The puffs were super light, airy and fluffy, so light that I devoured three in one sitting. Here’s the recipe for everything.

Ingredients: Serves 4

Method:

For curry-spiced potatoes:

2 cups mashed potatoes
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp kitchen king masala
1 tbsp Cumin seeds
2 tbsp ghee

Salt to taste

For chutney:

1/2 medium sized white onion
1 cup cilantro
2 sprigs mint leaves
2 green chilies
1 tbsp tamarind pulp
4-5 Medjool pitted dates

Salt to taste

For Puffs:

1 sheet Crescent Puff pastry

For Eggwash:

1 medium egg
2 tbsp whole milk

Method: 

To make spiced potato mix:

*Heat a pan with ghee on a medium flame, then add cumin seeds, mashed potatoes, turmeric powder, red chili powder, kitchen king masala and salt, and mix well. Saute it for 1-2 minutes, and take it off the flame. Let it cool.

To make chutney:

*Blend all the ingredients (except salt) to form a paste.
*Empty the blender into a bowl, and refrigerate it. Add salt when it’s time to serve, so the chutney doesn’t get watery.

To make the egg wash: 

*In a bowl, beat an egg and milk. Keep it aside

To make puffs: 

*Preheat the oven to 400F and line the baking tray with parchment paper.
*Make sure the pastry sheet is cold before you use a rolling pin to roll it into a rectangle.
*Cut into squares and keep 1 tbsp of the potato mix filling on one side of the square and fold and cover the stuffing.
*Use a fork to give the edges a pinched look.
*Now line the puffs on a baking tray, and giving the exposed part an egg wash.
*Bake for 15-20 mins, or until golden brown.
*Serve it piping hot with tamarind-dates-mint-cilantro chutney.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Baked Potato Nachos

Hey, friends! Sorry I have been MIA for a few weeks now. I moved to San Francisco for my work. While I travel to the city almost daily, that’s the reason I don’t get lots of time to cook. But last weekend, my teammate invited me to the ‘Tacos of the World’ fiesta party at her place. And I couldn’t be more excited. I made these exotic ‘Potato Nachos’ with tropical Pico de Gallo 😁 My colleagues and here friends loved these nachos so much that I ended up getting a prize from Pottery Barn. I hope you’ll enjoy this recipe.

 

Ingredients:

4 russet potatoes cut into slices about 1/8 thick. I used my judgment while slicing them with a knife.
5-7 tablespoons vegetable oil
1 1/2 tbsp salt
1 tbsp black pepper
2-3oz Shredded Colby-Jack cheese
3 tbsp chopped cilantro
2 tbsp chopped Green onions

Method:

*Pre-heat your oven to 425F.
*In a separate bowl, toss potatoes with oil, salt, and black pepper.
*In a 7X11 inch deep glass dish, arrange the potato slices in a single layer stacking like a pyramid.
*Bake for about 30-45 minutes, and give these potatoes a stir gently every 15 minutes. After the first stir, mold in the cilantro and green onions.
*Sprinkle the potatoes with the cheese, and bake until the cheese bubbles.
*Serve bubbly hot with sour cream and some lime juice.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky