It has been many months since my last post. A friend rightly pointed out that it’s that perfectionist attitude in me which is causing this inertia – I want the food to be perfect and the photographs to be styled and taken well (to the best of my ability!) However, to get all these things together, requires a lot of time and patience. With an extremely active 3 year old in the house, time is one luxury I don’t have.
As a result, I have been cooking and experimenting at home but unfortunately, I haven’t been able to post anything for the past few months. I feel a little selfish at this point so I definitely owe you all an apology. Many of you have been supportive over these past few months of silence – either by checking on me or by just by being connected through images that I have been posting on my facebook page (http://facebook.com/sublimepalate). A big thank you for that and sorry for being MIA.
So, I have decided to give that perfectionist in me a sorta break.. And post recipes and stories .. even though sometimes the pictures may not be perfect.. the recipes may… – NO, be rest assured – there will be no compromise on that front!:-) These photos are taken from my phone, so please excuse me if they aren’t nice enough.
So, starting off again, here’s a recipe of a healthy snack, I read on one of my favorite blogs, sinfully spicy. This is a great snack for kids and adults alike! I took a portion of the tikki mix to make 3 tikkis for V. To the remaining portion, I added finely chopped green chillies.It is inspired by Tanvi’s beetroot tikkis. Ever since I saw that, I just had to make it! So for Tanvi’s recipe, check : http://sinfullyspicy.com/2012/06/27/beetroot-tikki/
Thank you Tanvi for this amazing snack!
Here’s how I made it:
MAKES 8 tikkis / cutlet:
Beetroot: 1 medium sized
Potato: 1 small sized
Peas: 1 cup. Boil if using fresh. I used frozen peas and microwaved with a tiny pinch of salt for 2-3 mins to soften it so that it’s easy to mash.
Onion: 1 small size (or roughly 1/2 a cup of finely chopped onion)
Ginger: 1 small pc (adjust to your taste)
Garlic: 1-2 cloves
Green chillies – 2-3
Black pepper powder – 1 tsp (preferably coarsely powdered)
Bread crumbs – 4 heaped tbsp. (If you don’t have bread crumbs, use a slice of bread. Gently soften it by sprinkling a little water and mashing it separately first and then adding it to the mix).
Semolina (Suji) – 3 tbsp or more for coating the tikkis.
Oil – 1-2 tbsp.
- Boil the potato so that they are cooked but firm. A little undercooked is fine but mushy potatoes may not bind the mix that well.
- Finely chop onions, ginger, garlic and the green chillies.
- Finely grate beetroots. Squeeze out the juice by hand. Drink the juice (It was yum .. I strained it and had it without adding anything. But I think a squeeze of lime should go very well). Anyhow, coming back to the grated beetroots, keep it in aside and move on.
- Peel and finely grate the boiled potato. If you are brave, try grating it while it is hot! Just kidding – DON’T ! I almost burnt my palm. The inside of the potato retains a lot of heat so it’s advisable to take a little break and grate them when they have cooled off.
- Mash the softened peas.
- Start working on the next step (mixing) only before you need to make the tikkis. The salt releases a lot more moisture and makes it difficult to bind.
- In a mixing bowl, add the grated potatoes, beets, mashed peas, onions, ginger, garlic, bread crumbs, black pepper powder, chaat masala & finally the salt. Gently combine this mix without mixing it too much! The more you mix, the more moisture gets released and your tikkis won’t hold together.
- Make small cutlets / tikkis with this mix (oval or round shape can work). With this quantity, I ended up with 8 tikkis.
- In a flat plate, keep the semolina. Very gently press the tikki on the semolina mix to coat the tikki with the semolina.
- Heat 1 tbsp of oil in a non-stick pan. I fried about 3 per batch in a small non-stick pan. Add more oil when frying the next batch, if needed. Make sure the oil is hot before you add the tikkis. On low heat, fry the tikkis for a few minutes on each side until crisp on the outside. Be gentle when turning the tikkis. If the heat is low, cook for a little longer to get a crispy outside while making sure the inside is cooked.
- I had these with my go-to green chutney!
Hope you enjoy them as much as I did.