Archive for the ‘Cookbook’ Category

Matar Tikki(Pea Patties)

Saturday, November 28th, 2009

Because of the thanksgiving weekend and a few days break from the regular rush, in the evenings I make something to munch,like pakodas or bajjis. I wanted to try making kebabs and started out with the ingredients needed for a veggie-nut-kebab. Then it struck me that I didnt have the iron kebab skewers and that we ran out of bamboo skewers also. I was not in the mood to drive  30 mins up and down to get a pack of skewers and decided to turn them into patties. I have been browsing through a couple of books for recipes to try out and so mixed up cutlets, tikki and kebab into one dish.

This pattties are a bit different from the regular patties as they dont have potatoes. The nuts and dried fruits gave the tikki a nice bite and a royal touch. It just took me 10 minutes to assemble the ingredients and make the tikki and they turned out to be cripsy and kept their shape and crunch for quite sometime.

After posting this recipe and reading the comments by Sra, I have got ideas for variations and if it had occurred to me earlier, I could have made it as a chana with matar tikki(a double legume dish) or even sprinkled a generous amount of haldiram’s or omapodi on top! Or even a dahi tikki with some chat masala on top…..Gosh, Indian street food has endless options…

Ingredients (makes 9 tikkis)

Peas- about 12 ounce bag of frozen peas

Cumin seeds- 1 tsp

salt- to taste

Green chilies- 4 numbers

Turmeric powder- 1/2 tsp

Ginger(finely chopped)- 1 tsp

Garam masala powder- 1 tsp

Finely chopped dates and raisins- 2 tbsp (you can also add figs)

Finely chopped cashews and almonds- 1 tbsp

Corn flour – 5 tbsp

Oil- for shallow frying


Heat oil in a pan and add cumin seeds. When they splutter add the frozen peas and stir fry till they turn tender. Add salt, turmeric powder, garam masala powder, green chilies and ginger. Stir fry for another 3-4 minutes.

Remove from stove and slightly cool. Pulse the mix in a blender along with dates, nuts and raisins to a coarse grind and not to a mushy paste.

In a bowl, mix corn flour and the peas-nuts-fruits mix. Th corn flour holds the patties together and gives it a crispness. You can actually just make the patties and roll it in corn flour for frying too!

Divide the mixture into equal parts and make small  balls out of it. Slightly  flatten each one to a disk shape.

Pour some oil in a pan and place the patties in the pan. When one side of the patties turn brown, turn them again and cook another side.

Serve  hot with tomato ketchup with a dash of lemon juice on top. Enjoy with a cup of hot steaming tea!

I am sending this Pea patties as an entry to My Legume Love affair 17 hosted this month by Sra and created by Susan of the Well Seasoned Cook.

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Cookbook Recipes- Indian Flavours by Marut Sikka

Thursday, November 26th, 2009

I read and re-read the title I have given to this post again. And I looked at the cookbook I had just finished admiring. After so many days of drooling at the dishes this person cooked on TV, I finally gave in and searched for the book and now I am a proud owner of this collection of recipes by Marut Sikka.

For intro, Marut Sikka is known as the Culinary Ambassador of India. He has 14 Indian restaurants all over the world and is known for his unique recipe creations for airlines to hotels to events. I had a chance to see his program on ndtvgoodtimes when we started getting that channel with our usual set up.

I must say Marut Sikka’s recipes are simple, looks good, tastes good. There are no elaborate, over the top, 20 different stages to look after before making a dish. Neither does his recipes make you run to the supermarket to get some unique spice or vegetable to make a meal. Its all in the pantry and its all about putting the right things together.

To start with, the book describes indian spices, herbs and their uses and flavors. Then it is divided into sections dedicated to:

-Basics (chutneys,stocks, easy drinks)
-Under the Spice section: Veg and Non veg dishes with spices(some of the recipes in this section are potatoes in cashew qourma, stir fried vegetables and gravies, Lamb Biryani etc)
-For the fresh herb and vegetable section there are soups, mirchi ka salan, kebabs etc.,
-The section Seeds and Leaves describes recipes about pineapple and sweetpotato salad, rawalpindi chana, achari baingan, the famous rose petal rice etc.,
-And then there are spicy snacks that could be made with dried fruits like crispy karela!!
The roundup is ended with traditional sweets of India.

While I was browsing through the book, I really wanted to try out each and every one as the method was easy, did not require specific ingredients and I had a picture of the completed dish next to each recipe to urge me to race to the kitchen.

Since I am a vegetarian, I am planning to cook the veggie gravies and rices first and write about the experience and the taste and then adapt the non-veg recipes with either cauliflower, mushrooms or potatoes.

The other thing I liked about this cookbook is that it did not provide the usual list of gravies found in most cookbooks, yet with the same ingredients I would be able to cook up a different side dish to go along with rotis or jeera rice.

I also wondered if the book will contain the same recipes I have seen on Marut Sikka’s shows but nope. The recipes featured were different so I guess I have double the number of recipes now :)

The person who is really happy about the purchase(other than me) is my hubby. For a change he is happy that its not going to be dal,kadhi, chana, rajma, paneer or palak that will be served with his roti for dinner.

Tried out recipes from the book are:
Aloo Kari patta
Mattar Tikki
Clear Tomato Soup
Zucchini Rice

Veggie Seekh Kebabs– Adapted

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