(Bataka Tikki) Desi Croquettes – Eggless

(Bataka Tikki) Desi Croquettes – Eggless

(Bataka Tikki) Desi Croquettes - Eggless
 
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Author:
Recipe type: Snack/Side Dish
Serves: 24
Ingredients
  • 2 cups mash potato
  • ½ tsp turmeric
  • 2 green chillies pulped
  • ½ tsp ginger pulped
  • ½ tsp garlic pulped
  • 1 tsp salt (adjust to taste)
  • 2 tsp sugar
  • 1 tbsp lemon juice
  • 2 tbsp chopped coriander
  • 1 tsp coriander cumin powder
  • ½ tsp garam masala
  • 1 cup bread crumbs
  • oil for deep frying
Instructions
  1. Combine all the ingredients.
  2. Taste and adjust to suit you.
  3. (I like it spicy so I added an additional ¼ tsp red chilli powder and a squeeze of extra lemon)
  4. Ensure the mixture is pretty firm - if you think it's still a bit soft add an extra spoons of bread crumbs.
  5. Now using a heaped teaspoonful of the potato mixture roll into little balls and flatten into tikki's. (Like little macaroons)
  6. You may slightly oil your hands to get a nice little tikki.
  7. Heat the oil on a med high flame.
  8. Ensure oil is piping hot or the tikki's will disintegrate when frying.
  9. Deep fry for 2-3 minutes till golden in batches of 5-6.
  10. Remove onto kitchen towel till all tikkis are done.
  11. Serve with Red Garlic Chutney.

 

Carrot Cucumber Raita

Carrot Cucumber Raita

Carrot Cucumber Raita
 
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Author:
Recipe type: Starter
Ingredients
  • 1 tub Greek Yoghurt
  • 2 tbsp Coriander or Mint (finely chopped)
  • ½ Cucumber (grated and all juice squeezed out)
  • 1 Carrot (grated)
  • Pinch of Mustard Powder
  • 1 clove Garlic (minced)
  • 1 Green Chilli (finely chopped or minced)
  • ½ tsp Cumin (roasted and crushed)
  • Salt to taste
Instructions
  1. Mix all the ingredients together in a bowl and refrigerate until you are ready to serve.

 

Chicken Tikka

Chicken Tikka

Chicken Tikka
 
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Author:
Recipe type: Starter
Serves: 4 Portions
Ingredients
  • 450g Chicken Breast (3breasts)
  • 2 tbsp oil
  • 3 tsp tandoori Masala
  • 1 tsp red chilli powder
  • 1 tsp green chilli / garlic / ginger
  • 1 large dollop of yogurt
Instructions
  1. Cut chicken into chunks.
  2. Add oil, and coat chicken pieces.
  3. Now add tandoori masala.
  4. Red chilli powder, green chilli, garlic, ginger pulp.
  5. Mix thoroughly ensuring all the chicken is coated.
  6. Now add the yogurt.
  7. Mix, cover with cling wrap and refrigerate until you are ready to pan fry, grill, or BBQ.
  8. *if pan frying use ghee or butter but add tsp oil to stop the butter burning.
  9. If grilling drizzle a bit of melted butter on the tikka's as they cook.
  10. If BBQ ing then brush with a bit of butter or cook in foil for about 8 minutes then open skewers to allow the charring.
  11. This will allow succulent moist Tikka's.
  12. Garnish with wedges of lemon and chopped coriander.

 

Tawa Masala Fish Fry

Tawa Masala Fish Fry

Tawa Masala Fish Fry
 
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Author:
Recipe type: Starter
Serves: 4
Ingredients
  • *Marinade
  • 4 Basa Fillets (or any firm fish fillets - I like the Basa available from Aldi frozen section)
  • ½ tbsp Garlic (minced)
  • ½ tbsp Ginger (minced)
  • 1 tsp Red Chilli Powder (more if you want it hot)
  • 1 tsp Turmeric Powder
  • 1 tsp Salt (adjust to taste)
  • 2 tsp Cumin Coriander Powder
  • 2 - 3 tsp Garam Masala
  • *For the fry
  • 4 tbsp Oil
  • 2 tbsp Butter
  • A few Curry leaves (Limree)
Instructions
  1. Wash the fish.
  2. Cut each fillet in half so you have 8 pieces. (Optional)
  3. Marinate the fillets with all the marinade ingredients.
  4. Really work the spices in, ensuring all the fillet pieces are evenly coated.
  5. Cling wrap and set aside for about an hour or overnight in the refrigerator.
  6. Heat oil and butter in a non stick pan (low heat).
  7. When the butter sizzles and melts into the oil (turning a golden nut brown colour) add in the curry leaves.
  8. Gently put in the marinated fish fillets.
  9. DO NOT MOVE THEM.
  10. Let them sit and sizzle for 5 minutes where you've placed them in the pan.
  11. You can drizzle spoonfuls of the butter oil mix over the tops, but don't be tempted to move them.
  12. After 5 minutes, using a fish slice gently lift and turn the fillets over and again just leave them to sit and sizzle for a further 5 minutes.
  13. Lift out and serve hot with Kachumber as a delicious starter.

 

Indian Potato Cakes (Aloo Paratha)

Indian Potato Cakes (Aloo Paratha)

Indian Potato Cakes (Aloo Paratha)
 
Prep time
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Ingredients
  • *Dough.
  • 2 cups Flour (I used 1 cup med brown chapatti and 1 cup plain white)
  • 2 tablespoons Oil
  • Hot water
  • Extra flour for dusting when rolling out
  • *Filling.
  • 4 Potatoes (boiled and mashed)
  • 2 heaped tsp Green Chilli, Ginger and Garlic (pulped)
  • 1 tsp Salt (adjust to taste)
  • 2 tsp Sugar
  • 1 tbsp Lemon Juice
  • 1 tbsp Coriander (chopped)
  • 1 tsp Coriander Cumin Powder
  • ½ tsp Garam Masala
  • ½ tsp Turmeric Powder
Instructions
  1. Boil and mash the potato.
  2. Add all the filling ingredients to the mash and mix well.
  3. Divide the mixture into 16 shaping into golf ball like shapes.
  4. Set aside.
  5. Now to make the dough, place the flour in a bowl.
  6. Mix in the oil.
  7. Make a bread like dough using hot water (sparingly)
  8. Knead for a few minutes (oil hands to smooth the dough.
  9. Now divide into 16 pieces.
  10. Roll out the dough to approx 6cm circles.
  11. Put in the potato filling and bring the dough to wrap it in.
  12. Gently press and dip in some flour roll out to 13cm circle.
  13. Cook on a Tavi or non stick pan / griddle (med heat) for a minute on each side.
  14. Then turn the heat to high and press down with a spatula and cook on each side for a further 30 seconds each.

I roll and cook mine in tandem but you can roll them all out laying them on a clean surface and then cook. Enjoy.

Jeera Chicken Niblets (Dry)

Jeera Chicken Niblets (Dry)
 
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Author:
Recipe type: Side/Snack
Serves: 4 Portions
Ingredients
  • 450g Chicken (3 breasts or 12 chicken wings)
  • 1 tbsp oil
  • 2 heaped tbsp butter
  • 3 heaped tsp roasted cumin (just place in microwave for approx a minute then crumble slightly - I use a rolling pin)
  • 1 tsp red chilli powder (use ½ if you don't want it too hot)
  • ½ tsp tumeric
  • 1 tsp garam masala
  • 1 tsp green chilli / garlic / ginger pulp - 1 clove, clove sized piece of ginger 2 green chillies
  • 20 twists of pepper mill (you want chunky bits of pepper not finely milled)
  • 1 lemon quartered
  • ½-1 tsp salt (adjust to taste)
  • Chopped coriander
Instructions
  1. If using breast cut to bite sized pieces (smaller pieces will cook quicker) if using wings wash and pat dry with kitchen towel to get rid of moisture.
  2. Now heat the oil and butter in a non stick pan.
  3. Keep the heat low.
  4. Add roasted cumin, crushed peppercorn, red chilli powder, tumeric and garam masala.
  5. Stir to release the flavours.
  6. Now add the pulped green chilli, garlic and ginger paste.
  7. Mix well and place chicken in pan ensuring all the pieces are coated with the jeera masala.
  8. Sprinkle the salt and sauté until the chicken is almost cooked through.
  9. No need to fuss over - just turn pieces a few times ensuring you baste with the buttery jeera masala.
  10. Finally add the lemon chunks, turn up the heat and sizzle up to cook through (no liquid just butter remains)
  11. allow the chicken to brown and crisp up.
  12. The sizzled lemon adds a fab flavour!
  13. Garnish with chopped coriander.

I serve with salad and pitta – ENJOY!