A Healthy Alu Tikki Chaat

Alka Keswani — Fri, 22 Oct 2010 10:53:42 +0000

Talking about a Mom’s worries, unanimously each of us would confess it to be feeding our kids just the right food. Healthy food options aren’t hard to find, thanks to blooming internet resources, cookbooks, Cookery shows etc. To cook those healthy recipes too isn’t a big problem but the toughest challenge is to feed the picky eaters. You sneaked in the lettuce leaf in their not-so-healthy burger and the smart pants just removed the lettuce and happily hogged the burger….plan failed 🙂 You put raisins in the cutlets , and the tiny tot without caring for table manners, spat it out from the mouth….Argh !!!! Next time you try to act more smart and chop the raisins, add to the cutlets and watch the kid eating a morsel..one bite, two bites..three bites..so far so good…..fourth bite and that chopped raisin hit the palate…..alarmed, the kid scrutinize the cutlet, finds two or three tiny pieces of raisins hidden in some corners of cutlet, accuses you of cheating, refuses to eat further…plan B failed !!!! You make his/her favorite garlic bread just because you want to get that vegetable soup down his/her throat. What happens?? Reluctantly few spoonfuls of soup are taken and rest of the tummy is filled up by garlic bread. The rest of soup sits in the bowl, mocking at you…and yeah not to forget that the dinner is given a miss. Double loss !!!! The tug of war continues..and so does the failure of many attempts….adding potatoes to a bottle gourd curry, and the lad end up eating just potatoes.The sneaked slices of carrots are picked out from vegetable sandwiches, the carrot paratha packed in a lunchbox comes back like an unstamped postal Envelope, the mixed vegetable subzi is simply refused to be honored by the young gentleman unless he catches some glimpses of paneer or potato.The cauliflower and potato subzi packed in the lunchbox, returns back, half eaten.. the leftover remaining half obviously being cauliflower. But then if kids are smart, mothers ought to be smarter..raise you hands if you agree 😉 So to win in this battle (Not to be a winner, but to make your kids eat healthy), some fool proof plans need to be sketched out.And one such attempt was to make my kid eat sprouts. He simply can’t stand a bowl of sprout salad. Though Usal (A curry made using sprouts) is fairly accepted by my kid, obviously I can’t rely on just that one option.Variety is the spice of life…isn’t it? So here comes, the healthy Alu tikki chaat with some sprouts , carrots , peas and french beans sneaked in potato tikki and topped with some beaten curd, khajur imli chutney and garnished with chaat masala and nylon sev….Yummmm ! The basic recipe of the tikki is highly inspired by Sia’s Stuffed Alu Tikki , with some modifications like, along with peas, I used parboiled sprouts, carrots, french beans and also I chose to mash everything together so that it becomes hard for the kid to leave out any stuffing 😛 Print A Healthy Alu Tikki Chaat Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3-4 A healthy Chaat made from boiled sprouts and potatoes, some veggies and spices, topped with flavored tangy yogurt dip. Ingredients Potatoes 4 Mixed sprouts or any sprouted lentils ½ cup Carrot 1 French beans 2 Peas, a handful Cumin seeds 1 tsp Ginger garlic paste 1tsp Green chillies 1-2 (Or as many preferred) Bread crumbs ¾ cup (Or grind 4 slices of bread and add) Salt as per taste Asafoetida (hing) a generous pinch Dried Mango powder (Amchoor ) ¼ tsp Oil to cook mixture 1tbsp Oil to shallow fry Tikkis Method Boil, peel and mash potatoes Boil the sprouts, chop the carrots and beans and boil them along with shelled peas it tender. Heat a pan, add 1 tbsp of oil, heat it, add Hing and cumin seeds. As the seeds change colour to darkish brown, add ginger garlic paste, Chopped green chillies and saute well. Add bread crumbs, mashed sprouts and vegetables and mix properly. Now add boiled potatoes and salt and cook for few minutes.Keep mixing to avoid the mixture from sticking at the bottom of the pan. Put off the gas and add Amchoor powder, some chopped fresh coriander leaves and mix again. You can lemon juice instead of Amchoor powder. Now let the mixture cool down a bit and divide it into 5 to 6 portions. Grease your palms with some oil and take each portion of the mixture and flatten it to make a Tikki (flat disk). Repeat the procedure for rest of mixture. Now shallow fry each tikki , in some oil, flipping it both sides so as to cook the tikkis till nicely browned. Arrange each tikki on a serving plate, top it with some beaten curd to which some salt is added, some green chutney, imli khajur chutney, a dash of chaat masala powder, coriander leaves and handful of nylon sev or any other farsan. Serve right away . #version# 2.2.1

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Dhai Bhalla(Dahi vada)

Alka Keswani — Sat, 10 May 2008 07:13:33 +0000

Pic. Updated ! She was there at the beginning When the world was new to you – She was there to turn to happy times Those when, you were hurt or blue. She was there to listen to your thoughts And when you asked, to give advice – She was there to tell you, “Those don’t match” Or, “sweetheart you look so nice” She was there with you at nighttime To help you say your prayers _ She was there to tell you, “it’s alright” When you had a dream that scares. She was there at morning time To get you up and out of bed – She was there when you didn’t felt good To say, “u stay at home instead” She was there when you were hungry And when you had those dirty clothes – She was there when you needed her (How she knew? Only heaven knows.) She was there at the beginning And she will be there your whole life through – She’ll be there in your mind and heart Just like a mother is supposed to do. Wow! These words by Del Abe Jones surely explains how Mothers are Well on this Mother’s day I not only want to thank my Mom for everything she did for her kids, but also would like to thank that supreme Divine that created me as a Woman, so that I can experience the phenomenal emotion of being a Mother. To be honest , almost all the recipes published on this site are those of my mother and this is, one of the most favourite dish of my mom. All the pleasant and innocent memories of enjoying food eating , strangely belong to the era when I was a daughter. After being a wife and a mother I enjoy more, cooking for them rather than enjoying eating with them.I remember whenever my mother made dahi vadas we used to relish them with hot Spicy rotis (Yes, we ate them with rotis:-)). The memories of my mother running between kitchen to dining area, bringing hot rotis one at the time and our whole family distributing it among ourselves so that we all could eat chilled dahi vadas with piping hot rotis, still moisten my eyes.Those were the Golden days of my life! Here’s me hoping and praying that mothers, all over the globe enjoy this day and every day of their life, by being a dedicated, loving and caring mother of “apples of your eyes” Happy Mother’s day! Print Dhai Bhalla(Dahi vada) Dahi wada or dahi vada are the lentil dumplings, fried and dunked in beaten, spiced curd/yogurt. A very famous, delicious accompaniment for every special meal Ingredients Urad dal (Dhotala, also known as black gram, but skinned and split) 200 gms Salt as per taste Cumin seeds 1 tsp Green chillies 2-3 Black salt ¼ tsp Jeera powder (Cumin seeds roast and grind it) ¼ tsp Curd approximately 250 gm Coriander leaves for garnishing Oil for frying Method Soak urad dal for at least 7 hours and later wash it thoroughly Grind it along with green chillies, adding little water Remember the batter should be thick and not watery Add salt, cumin seeds, coriander leaves, khishmish (optional) and mix it thoroughly in one direction Now take a spoonful of this batter and fry it in hot oil over medium to low flame till cooked, but remember the colour of vadas should not be dark. Repeat the procedure for remaining batter. Let the vadas cool and later soak them for 2-3 minutes in luke warm water Squeeze out the water by pressing each vada between palms of your hands Lay them in a serving bowl or plate and cover them generously with beaten curd,to which salt is added Sprinkle black salt, cumin powder, red chilly powder, (and/or chaat masala ) and garnish it with coriander leaves Note: Some people prefer dahi vadas with a dash of sweet tamarind chutney, some boiled potato chunks and salted boondi (soaked in water and later squeezed out), while others prefer them with sweet curd, in that case just add some sugar while beating the curd. You can add few pinches of hing (asafoetida) in the luke warm water in which vadas are to be soaked. It not only aids in digestion of dahi vada but also enhances the flavors. 3.5.3251 Note: You can view Detailed Recipe of Dahi Bhalle, with many Tips, at Beyondcurries

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A Healthy Alu Tikki Chaat

Dhai Bhalla(Dahi vada)