Tuesday, September 9, 2014

Beetroot Cutlet / Tikki

Preparation time: 30 minutes
Cook time: 20  minutes
Serves: 4

Shredded Beetroot - 2 cups
Boiled Potatoes - 3, large
Onion - 1, small, chopped
Green Chilies - 2, finely chopped
Ginger and Garlic - 1 Tbsp, freshly grated
Fennel Seeds - 1 Tbsp
Cumin Powder - 2 tsp
Dry Mango Powder / Amchoor - 2 tsp
Chat Masala Powder - 2 tsp
Coriander Leaves / Cilantro - 3 Tbsp, chopped
Salt - to taste
Oil - for shallow frying

For the coating:
Panko Bread Crumbs - as needed
Kasoori Methi - 2 Tbsp
Fennel Powder - 2 tsp
All-purpose Flour - 2 Tbsp
Water - 1/4 cup


  1. Add little salt to the shredded beetroot and set it aside for 10 minutes.
  2. In a large bowl, add the mashed potatoes, chopped onion, green chilies, chat masala, dry mango powder, fennel seeds, cumin powder, ginger, garlic, cilantro and salt.  Mix well.
  3. Squeeze out the juice from the beetroot and add the beetroot to the potato mixture.  Mix thoroughly.
  4. Save the beet juice and use it to make other curries or soup.
  5. Shape the mixture into lemon sized balls and flatten them into small discs.  You can also roll them round or any other shape you like.  
  6. Place the bread crumbs in a plate.  Add the kasoori methi and fennel powder.  Mix well.
  7. In a small bowl, add the flour and water.  Mix well to make a paste.
  8. Dip the prepared discs / tikkis in the flour mixture and place it in the bread crumb to coat all sides. Arrange the tikkis in a large plate.
  9. Repeat with rest of the tikkis.  Refrigerate the tikkis for about an hour.
  10. Heat oil in a skillet.  Place about 3 to 4 tikkis at a time and fry for a minute on each side on medium high.
  11. Remove and drain on a paper towel.
  12. Serve hot with your choice of chutney or ketchup.

Thursday, August 28, 2014

Vella Kozhukattai (Sweet Modakam) with Video

Happy Ganesh Chaturthi

Preparation time: 30 minutes
Cook time: 20 minutes
Serves: 4

Dough for the cover
Rice flour - 1 cup
Water - 1 to 1/4 cup
Pinch of salt
Sesame oil - 1/2 tsp

For the coconut pooranam (filling)
Freshly grated coconut - 1 cup
Jaggery - 3/4 to 1 cup
Cardamom powder - 1/4 tsp
Ghee - 1 tsp
Water - 2 Tbsp

  1. Add water and jaggery together in a skillet.  Let the jaggery melt and add the coconut.
  2. Saute the mixture on a low heat until thickens.  You need to have some moisture left in the mixture. Other wise when it cools the filling becomes hard.
  3. Add the ghee and cardamom powder.  Mix well and transfer it to a bowl.
  4. While its still warm, grease your palms with ghee and make a small marble sized balls.
  5. To make the dough, combine water, oil and salt in a skillet and let it come to a boil.  Reduce the heat and add rice flour little at a time.  Stir until all the water is absorbed,  Turn off the heat and transfer the dough into a bowl.
  6. Cover the dough with wet paper towel or cloth.  Let it stand for 2 minutes.
  7. While it is still hot, grease your hand with ghee or oil and knead the dough until smooth.  If it is too hot to handle, you can use a potato masher and mash until smooth.  Cover with wet towel.
  8. There are tow ways to make kozhukkatai.  One is the traditional shaping method using your hand and the other method is by using the mold. I used the mold to prepare my modakam.
  9. Hand method:  Grease your palms with oil and take a small amount of dough and make a ball.
  10. Pinch the dough along the edges with both hands in a circle and make a small bowl shape.  Place the jaggery filling in the center and close the dough to form a cone shape.  Repeat with the rest of the dough and keep it aside.
  11. Mold method:  Grease the inside of the mold and close it.  Take a small amount of dough and press gently around the inside wall of the mold.  Now put the filling in the middle and cover with some more dough.  Gently press the mold and remove excess dough.  Open the mold and remove the shaped modakam.  Repeat with the rest of the dough.
  12. Steam cook the modakams for 10 minutes.

Here is my video on how to use the mold

Wednesday, August 6, 2014

Rava Masala Poori / Puri

Preparation time: 10 minutes
Cook time: 20 minutes
Serves: 4 people

Whole wheat / Chapati flour - 2 cups ( I used Ashirvad multi grain flour)
Rava / Sooji / Cream of wheat - 1/2 cup
Gram / Chickpea flour - 1/2 cup
Red chili powder - 1/2 tsp
Garam masala powder - 1 tsp
Nutmeg - 1/4 tsp
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Salt - to taste
Water - as needed
Oil - for deep frying

  1. In a large mixing bowl, combine wheat flour, rava, gram flour, salt and all the spices along with 2 tsp oil.  Mix thoroughly..
  2. Add water little at a time to make a soft dough.  Knead for 5 to 7 minutes until soft and pliable dough Cover and let it rest for 10 minutes.
  3. Heat oil in a deep pan/ skillet on medium high.
  4. Meanwhile, make small balls out of a golf sized dough.  Roll each ball into circles of medium thickness.  If it is too thin, poori will not puff up and it will become crispy.
  5. Slide the rolled poori in hot oil.  As the poori cooks and slowly comes to surface, gently ladle some hot oil on top of the poori with a slotted spoon.  This will help the poori to puff up.
  6. Flip the poori and cook the other side until golden brown.  Remove and drain on paper towel.
  7. Repeat the process with rest of the dough.
  8. Serve hot with potato masala or dish of your choice.