INGREDIENTS
- Beans - 600gm
- Carrots - 250gm
- Baby Corn - 50gm
- Cauliflower - 150gm
- Peas - 100gm
- Mushroom - 50gm
- Ginger garlic paste - 2tbsp
- Salt - to taste
- Yellow chilly powder - 1 ½ tbsp
- Garam masala - 1 ½ tbsp
- Elaichi javitri powder - a pinch
- Boiled potato - 100gm
- Cloves - 4-6 no
- Oil - for frying
- Ghee - 1tbsp
METHOD
String beans. peel carrots, cut cauliflower and baby corn in to small pieces and wash.
Boil these vegetables in boiling water until tender.
Drain and squeeze water by using a cloth.
Similarly parboil green peas and mushroom and drain and squeeze water.
In a processor put all the boiled vegetables and make a fine mince.
Transfer it to a bowl. Add ginger garlic paste, yellow chilly powder,
salt, garam masala. Elaichi javitri powder and mix thoroughly.
In a bowl grate boiled potatoes, add boiled vegetable mixture and mix well.
In a large patella/pot put vegetable mixture.
In a small katori/bowl put pieces of burning charcoal and place beside
the vegetable mixture. Put cloves and pour ghee and cover the pot
with a lid for 3-5 minutes so that it gets smoking flavor
Open the lid, remove the mixture.
COOKING
1. Divide the mixture into 16 equal portions.
Make small balls and press betweenyour palms to give a round shape like
a medallion (tikki).
2. Heat oil in a non-stick pan and shallow fry until golden brown from both sides.
Serve hot with choice of salad and chutney.
TO SERVE: 4
COOKING TIME: 3-4 Minutes
No comments:
Post a Comment