Oats Aaloo Tikki

Ingredients:

Oats - 2 cups
Steamed Potato - 1
Grated Cheese - 2 tsp
Chat Masala - 1/2 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Aamchur powder - 1/4 tsp
Lemon Juice - 1 tsp
Chopped Cilantro - 1/4 cup
Salt

Oil for shallow frying and for greasing.


Method:

Dry roast oats for 5 minutes. Mash steamed potato. Take a bowl add all the ingredients and mix well. Add  water and make a dough as shown below.

Take a tawa. Grease it with oil. Keep the flame in medium. Take a small portion of the dough. grease your palm with ghee or oil and flatten it on your palm into a circle, ensure that it is not too thin. It should feel like a cutlet. Then place it on the tawa. When one side turns golden brown toss it to the other side.Wait until both the sides turn golden brown. Then with a ladle set it aside on a plate. Repeat the process.

This Oats Aaloo Tikki can be had with Ketchup.

Turnip & Wheat Basandhi

 I had my own doubts as to how this will turn out to be,a sweet from a vegetable like Turnip,given the unique pungent flavor of turnips, and as to how a raw vegetable can be converted into a occasion befitting dessert. But with the right combination of other rich ingredients like cashew powder, saffron milk this becomes possible and ...Voila! here it is right in front of your eyes!!!Now move down to see how to bring this to your mouth!


Ingredients:

Turnip (grated) - 1 cup
Milk (full fat) - 500 ml
Wheat - 2 tsp
Jaggery syrup - 1 cup
Sugar - 2 tsp
Cashew coarsely powdered - 2 tsp
Saffron strands
Pistachios - few
Cardamom powder - 1 tsp
Ghee

Method:

  Peel the skin of turnip completely. Grate it well. No need to strip off the moisture content of the grated turnip.

Take jaggery and prepare syrup equal to 1 cup. Filter it so that it is devoid of any impurities.

Now take a pan and boil fresh milk. Add saffron strands. Reduce the flame to minimum till the milk reduces to half its original quantity. Switch off. The essence of the saffron will get immersed in the milk in this period. Keep it aside.

Take another pan. Dry roast wheat for little less than 5 minutes. Set aside.

Retain the pan. Add 2 tsp of ghee. Take grated turnip and saute it for about 7 minutes. Add cashew powder, cardamom at this stage.Mix well. Then at this stage add the saffron milk. This adds pure richness to the sweet. Then add filtered jaggery extract.Add 2 tsps of sugar. Mix this well. Let this remain on flame till it reaches a creamy thick consistency. Keep stirring it from time to time.

Garnish with pistachios and few saffron strands.

Serve chilled.