Achaari Tikki / Pickle Potatoes Cutlets

These spicy, homemade, easy to cook cutlets are so tempting, that you can fall in love with them. You can serve them as party snack instead of those frozen cutlets you buy from market. You don’t need any fancy item here and you can make them as wraps next morning if you have nay leftovers or make extra. Fill them in pita bread with salad leaves and hummus.. Hope you guys enjoy them with your family and friends.

Ingredients

1. 3 Potatoes

2. 1 tsp of anaardana / pomegranate seeds

3. Salt to taste

4. 1 tsp of red chili powder

5. Oil for shallow frying

6. 4 tbsp of dry flour (used whole wheat)

For Filing

7. 3 tbsp of your favorite pickle (used spicy mango pickle in this recipe)

8. 1 cup of roasted moong daal (used Haldriam Moong daal packet)

9. 2 tbsp of fresh cilantro / dhaniya leaves

Directions

1. Boil potatoes and peel them.

2. In one mixing bowl mash potatoes and mix salt, red chili powder, anaardana and mix it well. If you think that mixture is little wet you can add little bit of flour.

3. In another mixing bowl add pickle, cilantro leaves and moong daal and mix it well.

4. Heat oil in a non stick pan.

5. Now start making small balls of potato mixture and flatten them in center.

6. Add mixture of pickle in center and close the cutlet carefully.

7. Now press the cutlet carefully, so that it does not break open. Use dry flour on counter table for this, in this way it will not slip from your hands.

8. Keep making the cutlets and then shallow fry them 4-5 minutes each side or until golden brown.

9. Now in a serving plate place this cutlet in centre, sprinkle cilantro leaves on top and tomato ketchup around the cutlet. Serve hot.

-Chitra

Simple Paneer Bhurji

Ingredients

1. 200 gms of crumbled Paneer / Indian Cottage Cheese

2. 2 Onions chopped

3. 1 tbsp of ginger minced

4. Salt and red chili powder to taste

5. ½ tsp of turmeric powder

6. 2 tbsp of oil

Directions

1. In a non stick pan add Oil

2. Add Onions and ginger and let them cook until golden brown

3. Now add Salt, turmeric powder and red chili powder.

4. Cook for 1 minute and then add crumbled paneer. Let it cook until Oil gets separated.

5. I made this as a picnic snack, to make a hot paneer wrap take a roti, spread pickle masala and add Paneer. Roll them and pack them in individual foil covers and serve.

6. Or you can serve as stuffed bread sandwich.

-Chitra

Achaari Aloo

 

I noticed in my pantry that Mango Aachar / Pickle was finished and bottle had some oil left with all masala inside which I never wanted too waste it. So I use this oil to cook aachari aloo. I am sharing this recipe hope you like it.

Ingredients

1. 2 medium potatoes / aloo chopped in 1 inch cubes

2. 1 tsp zeera / cumin seeds

3. 2 green chilies

4. 1 tbsp of leftover sarso oil from aachar bottle

5. Salt and red Chili powder to taste (keep in mind Oil already has chili and salt)

6. 1 tbsp of chopped cilantro / dhaniya leaves

Directions

1. Heat oil in a non stick pan. When it turns hot add cumin seeds and green chilies.

2. When cumin /zeera seeds splutter add potatoes / aloo in the pan.

3. Let them cook as well turn into golden brown. Now add salt and red chili powder if you think it is required.

4. Turn down the heat. Sprinkle cilantro / dhania leaves.

5. Serve with hot roti’s and parantha’s.

-Chitra

Pickled Vegetables

Ingredients

1. 2 cups of your choice of diced vegetables

(Red Reddish, Beetroot, Carrots, Cauliflower, Cucumber, Red bell pepper)

2. 1 ½ cup of Vinegar

3. 2 cups of water

4. ½ tsp of salt

5. ½ tsp of sugar

6. Sterilized jar

Directions

1. Boil water with vinegar, salt and sugar. When it is reduced very little remove from the flame.

2. Fill in the jar with vegetables until they are full packed.

3. Now cool down the water till the temperature changes to hot to warm.

4. Pour the syrup to jar but leave little space.

5. Close the lid and store in warm place. In about 3-4 days pickle will be ready.

6. Use Pickle vegetable with anything Wraps, Pasta, Salads.

-Chitra