stuffed tikki Archives | Sindhi Rasoi |Sindhi Recipes

Beeha Ji Tikki|Stuffed Lotus stem Tikki

Alka Keswani — Mon, 29 Dec 2014 15:32:27 +0000

A Sindhi’s love for Lotus stem dates back to pre-partition era and our forefathers loved the nutty flavored, woodsy looking, stringy/hairy stem of Lotus flower so much that they started cultivating it here in India, around their homes, and hence this Lotus stem or Beeh is still found mostly in Sindhi dominated areas.Those who grew up in areas like Ulhasnagar, Chembur, Khar, Pune, Indore or such other Sindhi populated places, might have tasted, the stuffed Beeh tikki. A signature Sindhi snack, Beeha Ji tikki, is now hardly available in Sindhi eateries and is seldom cooked at homes. I still remember those days when we used to buy this tikki from Pakora vendors.The shop of Ballu Uncle in Ulhasnagar camp 4, was so popular because of his Beeh ji tikki, that it became a landmark for areas around, and the lane opposite to his shop, was known by his name. In the evening, the hot crispy, spicy stuffed lotus stem tikkis, with green chutney, attracted not only the locals but also the people from far and wide.The Man is no more, neither is his shop, but the taste of Beeh tikkis lingers on. This week I received yet another batch of amazingly fresh lotus root/stem from my Mother-in-law along with my favorite fresh green garlic and I instantly craved for some Beeh tikkis. And oh ! there are some fresh turnips and freshly milled Jowar flour that she packed for me, so Chithyal ghogrun and Juar jo dodo shall be my lunch tomorrow ;-). Thank you Ma 🙂 The lotus stem must be cleaned properly, boiled and then stuffed with the mixture of greens. You can use regular garlic, but this time I used fresh green garlic, that imparts more verdant flavor. The besan batter coated tikkis could be fried completely at one go, if you wish to make it less sinful. But Sindhis have this evil affinity for double frying their snacks for the sake of enjoying crispy and crunchy munchies ;-). So pick your choice ! Heading towards the recipe of Sindhi Beeh Tikki, here we go… Print Beeha Ji Tikki|Stuffed Lotus stem Tikki Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 5 Lotus stem stuffed with green masala, dipped in chickpea batter and double fried Ingredients Beeh/bhein (Kamalkakdi or Lotus stem) 250 gm For Stuffing Coriander leaves ½ cup Green chillies 4-5 Chopped Fresh green garlic 2 tbsp Turmeric powder ¼ spoon Coriander Powder 2 tsp Amchoor (Optional) ¼ tsp Salt as per taste To make batter for coating Gram flour (Besan) 1 small cup Salt as per taste Red chilli powder ½ tsp Baking soda a pinch Oil for frying Method Wash thoroughly the lotus stem and cut it into pieces, each about 2 inches long. Now boil these in a pressure cooker with some salt and water, till almost done. Depending upon the quality of lotus stem, the time to cook varies.To soften the stem faster add few drops of oil or sindhi papad while boiling. The lotus stem that I used, was fresh and of good quality. I put it on low flame for 4 minutes after one whistle (of pressure cooker) and it was just perfect to stuff and fry. Meanwhile mix chopped coriander leaves, green chillies and chopped fresh garlic in mortar-pestle (Hamam Dasta) and pound it to obtain a coarse mixture.Please do not grind it. Add salt, turmeric powder, coriander powder, amchoor powder (optional) and mix it properly Take each piece of boiled lotusstem, slit it vertically and stuff the mixture properly. Now take besan in a bowl, add some salt, red chilly powder and baking soda and mix it properly. Add water to make a batter of thick consistency Dip each stuffed lotusstem piece in batter and coat it properly. Fry it in hot oil on medium flame for a while, then take it out and press a little in between your palms (carefully so as to not break it) and fry again till crisp and golden colour.Repeat the procedure for remaining pieces Serve this Bheeya ji tikki with coriander and mint chutney or any chutney of your choice. Goes well with Dal rice, or Tidali dal 3.5.3251

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Beeh (lotus stem) Tikki

Alka Keswani — Wed, 13 Aug 2008 20:01:36 +0000

Few days back there was a food event where in the host called upon for Pakora recipes and being a sindhi I have no reason not to participate in that, coz Sindhis are world illfamous famous for their love for crispy pakoras , fritters, Tikkis etc, basically anything deep fried. But I wanted to make something special….something which is closely associated to Sindhi cuisine, is something unusual yet delicious….My thoughts wandered from Palak pakora to mix vegetable pakora but I wasn’t satisfied.Then after spending many days in deciding what to come up with, I zero in down on Beeh Ji Tikki….a stuffed lotus stem, coated with chickpea flour batter and deep fried. But my enthusiasm was crushed ,when I was unable to find lotus stem in our regular veggie market and despite of many rounds in market I could not hunt them in required time.I missed out the wonderful event 🙁 I was bit upset and just over a casual talk, I told my mother about it and as everyone knows how Mothers are…..these crispy lovely Beeh (Lotus stem) Tikkis landed at my doorsteps in no matter of time Yes… my father grabbed some Beeh from God- knows- where and my mother made the tikkis from them and send them to me. No marks for guessing how much I enjoyed these! So now I am sending this to dear pooja and this is my yet another entry for Pooja’s Theme of the week-Saffron white green Beeh (kamalkakdi or lotus stem) Ji Tikki Print Beeh (lotus stem) Tikki Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 4-5 Beeh or kamalkakdi or lotus stem are stuffed and then coated with a layer of spiced besan layer, deep fried tikkis, a very special tikki from Sindhi cuisine Ingredients Beeha/bhein (Kamalkakdi or Lotus stem) 250 gm Coriander leaves -A small bunch Green chillies 4-5 Garlic 10-12 cloves Turmeric powder ¼ spoon Coriander Powder 2 tsp Amchoor (Optional) ¼ tsp Gram flour(Besan) 1 small cup Salt as per taste Red chilli powder ¼ tsp Baking soda a pinch Oil for frying Method Wash thoroughly kamalkakdi and cut it into pieces of about 2 inches long Now boil these in a pressure cooker with some salt and water, till 1 whistle Prick it with knife to check whether kamalkakdi is almost cooked or else boil it further.Depending upon the quality of kamalkakdi, the time to cook varies and if you are one of those unlucky people who is cooking beeh that just refuses to soften even after hell lots of cooker whistles, then make them cook faster by adding few drops of oil or sindhi papad (my MIL gave that tip) while boiling Meanwhile mix chopped coriander leaves, green chillies and garlic in mortar-pestle (Hamam Dasta) and pound it to obtain a coarse mixture.Please do not grind it. In case you don't have mortar pestle just crush them on flat surface with rolling pin etc Add salt, turmeric powder, coriander powder, amchoor powder (optional) and mix it properly Now take besan in a bowl, add some salt, red chilly powder and baking soda and mix it properly.Add water to make a batter of thick consistency Now take each piece of boiled kamalkakdi, slit it vertically and stuff the mixture properly. Dip it in besan batter and coat it properly. Fry it in hot oil on medium flame for a while, then take it out and press a little in between your palms (carefully so as to not break it) and fry again till crisp and golden colour.Repeat the procedure for remaining pieces Serve this Beeha ji tikki with coriander and mint chutney and get praised for your hard work 2.2.1 Well, to mark the occasion of Indian Independence day which falls on 15th of August, Pooja asked every participant to write something about India, its culture or its history. I on my part would like to end up this post with lyrics of this song, that describe Indians according to my perspective (please do take it on lighter note:-)) Hum logon ko samajh sako to samjho dilbar jaani Jitna bhi tum samjhoge utni hogi hairaani Apni chhatri tumko dedein kabhi jo barse paani Kabhi naye packet mein bechein tumko cheez puraani Phir bhi dil hai hindustani Phir bhi dil hai hindustani Phir bhi dil hai hindustani Phir bhi dil hai hindustani (If you can understand we Indians, then do try,the more you know about us,the more you will be amazed.On one hand we can hand over our umbrellas to the needy, when its raining and on the other hand we can even cheat you out by selling you outdated stuff, but after all said and done…we are Indians at our heart, with loads of love for our nation)

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Patties

Alka Keswani — Thu, 07 Feb 2008 22:33:33 +0000

Print Patties Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 3 Simple aloo patty called patties, generally served with ragda or vatana curry. Ingredients For Potato Covering 3 large Potatoes, boiled and mashed 3 Bread Slices 2-3 Green Chillies Few spoons of Chopped Coriander Leaves 1 tsp Chaat Masala (Optional. Available in any Indian grocery shop) 1 tsp Jeera/Cumin Seeds Salt to taste For Stuffing: 1 cup (A tad less than that) Chana Dal/Split Bengal Gram/Split Chickpeas 1 Green Chilli ¼ tsp Turmeric Powder ¼ tsp Garam Masala Powder Salt as per taste ¼ tsp Amchoor Powder/Dried Mango Powder or Chaat Masala 1 tsp Jeera/Cumin seeds Oil/Butter/Ghee for shallow frying Method Mix boiled and mashed potatoes with bread crumbs (grind bread slices along with green chillies). Add salt, coriander leaves, cumin seeds and chaat masala (optional). Mix it properly and keep aside. Take care that there are no lumps in the mixture. For stuffing pick, soak, wash chana dal, add salt and turmeric powder, chopped green chilli and about one and half cup of water. The water should barely cover the dal. Close the lid of the cooker. Boil the dal till just cooked(two whistles in pressure cooker). Put off the gas, let the pressure subside and then open the lid. If dal is cooked but still some amount of water remains, then drain the excess water. If just traces of water are remaining, then heat the dal without covering with lid on high flame. Remember we need just cooked chana dal, not mushy. Add some garam masala powder, amchoor powder, cumin seeds and keep it covered for few minutes. You can also add some raisins and cashew nuts. Let the dal cool properly. Grease you palm and take a small portion of potato mixture, pat it on your palms , place the stuffing of chana dal and roll it back into a ball. Now if you have the heart shaped mould that is used for making patties, then use it otherwise just make a tikki shape, a ball of mixture flattened a bit from both sides(just press the stuffed ball in between yours palms, very gently). Shallow fry on a hot griddle, adding some oil/ghee/butter and tossing it at intervals. Cook it on high to medium flame till the surface becomes crisp and brown. Serve immediately with mint coriander chutney or ketchup. This patties along with choley (garbanzo beans curry), some chutney and raw onion slices, with some bread or Pao, makes a filling meal. Popularly known as 'Chaap chola' in Sindhi, its one of the most loved street food. 3.2.2708

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