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[shahrukh]

13. Pahadi Tikka



Ingredients

• 2 cups cottage cheese (paneer), cubed
• 1 cup baby potatoes, boiled, peeled and cut into half
• 1 cup sweet potato (shakarkand), peeled, sliced and parboiled
• 1 cup purple yam (kand), peeled, cubed and parboiled
• 1 tbsp oil

Marinade

• 1/2 cup fresh hung curd
• 1½ cups chopped mint leaves (phudina) 
• 1 cup chopped coriander
• 2 tsp cumin seeds (jeera)
• 2 tbsp chopped green chillies
• 2 tsp lemon juice
• Rock salt to taste

Method

• Grind the ingredients for the marinade into a smooth paste.
• Thread one piece of paneer, purple yam, sweet potato and baby potato onto a toothpick. Repeat with the remaining ingredients to make more tikkas.
• Apply the green marinade evenly on the paneer and the vegetables and keep the tikkas aside for 15 to 20 minutes.
• Heat a non-stick tava (griddle) and cook the tikkas on a medium flame, using oil, till the paneer and vegetables are light brown in colour on all sides.
• Serve immediately.

*Recipe Courtesy: Tarla Dalal

[shahrukh]

14. Rajgira Thalipeth



Ingredients

• 250 g rajgira flour
• 250 g boiled potatoes
• Coriander leaves
• Green chillies to taste
• Curry leaves (kadi patta)
• 1 tbsp cumin seeds (jeera)
• 1/2 tbsp fennel seeds (saunf)
• Salt to taste
• Ghee for cooking

Method

• Make a paste of the coriander leaves, cumin seeds, green chillies, curry leaves and fennel.
• Add the paste, potatoes and salt to the flour and knead it into a tight dough. Add a little water if required.
• Roll the dough into a 1 cm thick roti (sprinkle a little dry rajgirah flour on it while rolling if it is sticking to the rolling pin).
• Put the roti on a preheated tava.
• Gently make holes in the roti. Put a little ghee on the sides of the roti as well as in the holes.
• Roast it till it is golden brown on the bottom.
• Flip it and repeat with the other side.
• Serve hot with green chutney or aloo sabzi (recipes above).

*Recipe Courtesy: Tarla Dalal