Paneer Aloo Tikki

Paneer Aloo Tikki is a tikki prepared with paneer and potatoes. You can either prepare a tikki chaat by toping it with curd, tamarind chutney, green chutney, sev, etc or you can also enjoy the tikki with ketchup. Either way it tastes delicious.

This is my second entry to the Oxy Fryer recipes. I have used Oxy fryer for oil free healthy cooking. You can prepare the same on a tava by shallow frying.

Ingriedients:
Mashed Potatoes - 1 cup
Grated Paneer\ Cottage Cheese - 1 cup
Chilli powder - half teaspoon
Chat Masala - 1 teaspoon
2 Green chillies - chopped
Coriander leaves - finely chopped
Boiled Corn Kernels - half cup
Bread Crumbs - half cup (Optional)
Salt
Oil - 1 teaspoon (Optional)

Procedure:
1. In a mixing bowl, mix all the ingriedients except oil and mix well.
2. Make small tikkis as shown in below picture.

3. Brush both sides of tikkis with one drop oil. This step is optional.
4. Pre heat the oxyfryer for 5 minutes at 160 degress.
5. Place the tikkis on the tray of oxy fryer and  keep it again for 15 minutes at 160 degrees.
6. After that , just flip the tikkis to the other side and keep for 5 more minutes. This is to ensure that both sides become crispy.

The delicious Paneer Aloo Tikki is ready.

Serve it with mint chutney or tamarind chutney or just ketchup.

Kaddu ki Sabji\ Pumpkin Sabji\ Lal Bhopalyachi Bhaji

Survey says that consuming one cup of cooked pumpkin would provide well over 100% of your daily needs for vitamin A, 20% of the daily value for vitamin C, 10% or more for vitamin E, riboflavin, potassium, copper and manganese at least 5% for thiamin, B-6, folate, pantothenic acid, niacin, iron, magnesium, and phosphorus.

In short, it is very highly rich in vitamins and minerals. That means it has many health benefits like boosting the vision, building immunity, fighting cancer, lowering blood pressure, etc.

One of the easiest way to include this in our diet is in the form of this very simple Pumpkin Sabji or Kaddu ki sabji as it is popularly known in Hindi.

Below is the simple recipe of Kaddu ki Sabji

Ingriedients:
Pumpkin\ Kaddu - half kg
Mustard seeds - half teaspoon
Jeera\ Cumin seeds - half teaspoon
Turmeric powder - 1 teaspoon
Hing\ Asoefatida
Green chillies - 1
Karipatta - 4-5 leaves
Jaggery - 2 tablespoon
Salt
Oil - 1 tablespoon

Procedure:
1. Wash the pumpkin, peel the skin and cut it into small cubes.
2. Take a vok, add 1 tablespoon oil.
3. Once oil is hot, add half teaspoon mustard seeds.
4. Once the mustard seeds splutter, add the cumin seeds, hing, green chillies and karipatta leaves.
5. Next add turmeric powder.
6. Finally add the diced pumpkin.
7. Add salt and then add jaggery and mix well.
8. Let it cook for around 10 minutes. Keep it on a low flame with the lid covered.
9. Garnish with chopped coriander leaves.

The delicious Kaddu ki sabji is ready.

Serve it hot with Roti.

Notes:
1. Do not throw away the pumpkin skin. Instead you can prepare the pumpkin skin chutney. For recipe click the below link
Pumpkin Skin Chutney

Pumpkin Skin Chutney

Pumpkin has a lot of health benefits and so does its skin. So while preparing pumpkin sabji, do not put away its skin. Instead you can prepare this delicious chutney in no time. It can also be stored for 3-4 days. It goes as an excellent side dish with rice-dal or roti-sabji.

Ingriedients:
Pumpkin peel - 1 cup
Grated dry coconut /kopra - half cup
Green chillies - 2
mustard - half teaspoon
jeera - half teaspoon
Salt - 1 teaspoon
Oil - 2 tablespoon

Procedure:
1. Wash the pumpkin and peel the skin and keep aside.
2. Next grate the dry coconut.
3. Grind the ridge gourd skin, grated dry coconut, green chillies to a coarse powder in the mixer. Do not add water while grinding.
4. In a pan, add 2 tablespoon oil, add mustard. Once it splutters, add jeera and then the ground mix.
5. Add pinch of salt and mix it well.
6. Let it cook for another 10 minutes. In between keep stirring so that it does not get burnt.

Serve it as a side dish with rice-dal or chapati-sabji.

White Cucumber Chutney

Have you ever heard of white cucumber chutney. Yes, we can prepare chutney also from white cucumber and it tastes really delicious. It is very easy to prepare and can be served as a side dish with roti or rice.

If you wanna try out something new, then cucumber chutney is the best option.

Ingriedients:
1 Cucumber - cut into cubes (Do not discard the skin)
2 Green chillis
Hing\ Asoefatida
Mustard seeds - hald teaspoon
Jeera\ Cumin seeds - half teaspoon
Karipatta leaves - 3-4
Oil
Salt

Procedure:
1. Grind the cucumber pieces togather with the green chillies to a fine paste. Do not add water while grinding.
2. Add salt as needed.
3. To prepare the seasoning, take the tadka pan, pour 1 tablespoon oil.
4. Add mustard, once it splutters, add jeera.
5. Next add hing and karipatta.
6. Pour this over the cucumber chilli paste.

Cucumber chutney is ready.

Serve it as a side dish with rice or roti.