BEEHA JI TIKKI (Lotus Root Tikkis)

Bea or lotus root is a much preferred vegetable in Sindhi Cuisine. We have many variations of curries and snacks with this. Here is the recipe of tikkis / cutlets made with lotus root.

Ingredients
Lotus root ..... 1 root/1 cup
Potatoes........ 2 medium sized
Bread crumbs ... 2 tbsps.
Ajwain/carom .... 1/4 tsp.
Anardana ........... 1 tbsp. (crushed) or 1 tsp. amchoor powder
Garam masala .... 1/2 tsp.
Red chilli powder ... 1/4 tsp
Green chillies ..... 1-2 (chopped finely)
Coriander leaves ... handful (chopped finely)
Salt ................... to taste
Oil ............. to fry

Method:


1. Boil the potatoes and mash them.










2. Scrape the lotus root and cut into 1 inch pieces. Boil them adding a little salt and let them cool. Crush them in the mortar and pestle.








3. Add the ingredients (except oil) Mix well.

Make tikkis of any desired shape. Deep fry the tikkis to golden brown colour and serve hot.

Check out the video of this recipe:

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Check out some more Cutlet Recipes:

Sweet Potato Cutlets / Navratri Special Farali Cutlets

Maggi Noodles Veg Cutlets

Walnut Cutlets

Crispy Corn Cutlets Stuffed with Paneer and dry fruits

CARROT PARATHAS

I have tried out parathas stuffed with grated carrots instead of radish for a change. No one at home is actually fond of this vegetable. So I try to add grated carrots to various dishes like soups, koftas..etc.

Ingredients:
Carrots ..... 1 (grated)
Wheat flour.. as needed
Ajwain........... 1/4 tsp
Green chillies ... 1 chipped finely
Coriander leaves ... handful
Turmeric powder ... 1/8 tsp.
Red chilli powder .. 1/4 tsp.
Cumin powder... 1/2 tsp
Salt ..... to taste
Oil or Ghee

Method:

 Knead dough for 4-5 parathas adding a little oil or ghee, ajwain and salt.











Grate the carrot and add a little salt and set aside for 5-10 minutes. Squeeze out the water from the carrot completely. ( you can even use this water for kneading the dough)

Mix the chillies, turmeric, cumin powder and coriander leaves.









Roll out a roti and spoon a little filling in it.

Seal the edges and make a bundle.

Roll it out again carefully.

 Roast on a griddle applying a little ghee or oil.

Serve hot with curd and pickle.

CHICKEN IN BLACK BEAN SAUCE

Chicken in black bean sauce is a very popular and our family favourite dish in the Chinese cuisine. I end up making it at home as well. Use boneless chicken pieces or shredded chicken for this recipe.

Ingredients:
Chicken ........... 200 gms. (boneless)
Garlic .............. 2 tsp.
Ginger ............ 1 inch piece ( julienned)
Red capsicum .... half (sliced)
Green capsicum ... half (sliced)
Spring onion ....... 2 bulbs with leaves ( chopped)
Ajinomoto ........ a pinch
Black bean sauce .. 1 tbsp
Soy sauce.............. 1 tbsp
Corn flour ........... 1 tsp
Black pepper ........ 1/4 tsp
Vinegar ............... 1 tbsp.
Oil........................ 2 tbsp.
Salt ............... to taste

Method:

1. Clean and slice the chicken fillet into thin strips.
2. Marinate the pieces with one tsp. garlic and soy sauce.

3. Heat oil in a wok and add the remaining garlic. Saute and add the marinated chicken. Stir-fry for a few minutes and simmer it to cook.(about 7-8 minutes).

4. Now put the capsicums, onion and ginger. Add the black bean sauce, ajinomoto and a little salt. Saute for 2-3 minutes.

5. Mix the corn flour in half a cup of water and add to the chicken. To finish it sprinkle the black pepper and simmer for half a minute.
(If you want to keep the consistency dry then add only quarter cup water)
Serve with plain rice/fried rice/noodles.

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Chicken Manchurian in Garlic Sauce

Mixed Vegetable Balls in Manchurian Sauce

Bok Choy with Mushrooms

STIR-FRIED BEAN SPROUTS

Bean sprouts are most common in East-Asian Cuisine. I have stir-fried them lightly with some veggies and used some basic sauces and honey for flavouring them. This is a very healthy snack specially when you are dieting.

Ingredients:
Bean sprouts ..... 500 gms
Carrot ................. 1 (cut into thin strips)
Capsicum .............. 1 (cut into thin strips)
Spring onion ......... 2 sprigs
Ginger/garlic paste.. 1 tbsp.
Oil ............................... 1 tbsp.
Soya sauce ................. 1 tbsp.
Chilli sauce ................. 1 tsp.
Honey .......................... 1 tsp.
Salt to taste

Method:
In a wok, heat the oil and saute the ginger/garlic paste.
Stir fry the carrot and capsicum for a minute and add the spring onion.
Stir in the sauces, honey and salt.
Now add the sprouts and stir fry for two or three minutes.
Prepare this just before eating because the sprouts should be crunchy.
This is a very healthy snack.

Bean sprouts are a rich source of Omega-3 and Omega-6 fatty acids and Vitamin C. Sprouts also provide higher amounts of most minerals.

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Healthy Pancake with Avocado and Sprouts

Moong Sprout Salad

Bean Sprout Cutlets

BEAN SPROUT CUTLETS

I love to have lightly boiled sprouted bean salad with a squeeze of lemon and some tempering. Makes a healthy brunch. I had some left overs and tried out some cutlets adding mashed potato, fresh methi and spices. They turned out super delicious.

Ingredients:
Bean sprouts .... 1 cup
Potato ............... 2 small
Corn flour ........ 1 tsp.
Bread crumbs .... 2 tbsps.
Salt .... to taste
Methi leaves ...... 1 tbsp.
Coriander leaves ... 1 tbsp.
Green chillies ......... 1 chopped finely
Amchoor powder .... 1/2 tsp.
Red chilli powder .... a pinch.
Garam masala ......... 1 tsp.
Caraway seeds ......... 1/2 tsp.
Oil

Method:
1. In a pan boil 2 cups water, switch off the gas.. add a little salt and leave the sprouts in hot water for 5-10 minutes.
2. Drain the water. In a pan heat a little oil and stir fry the sprouts for 2-3 mins. Let them cool.
3. Add all the masalas and the mashed potato along with the crumbs and corn flour.
4. Check the salt. Make cutlets and deep fry or shallow fry them on a non-stick pan.

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Check out some more Cutlet Recipes:

Sweet Potato Cutlets / Navratri Special Farali Cutlets

Maggi Noodles Veg Cutlets

Walnut Cutlets

Crispy Corn Cutlets Stuffed with Paneer and dry fruits

GRILLED CHICKEN CUTLETS

These grilled oil free cutlets are a big hit .. I practically end up making these in all my parties. 

Ingredients:
Boneless Chicken ... 1/2 kg.
Onions.................. 2 small (chopped)
Green chillies ...... 3-4
Coriander leaves ... handful
Mint leaves ........... 7-8
Bread crumbs ....... 2 tbsp.
Coriander powder ...1 tsp.
Cumin powder ......... 1 tsp.
Garam masala ......... 1 tsp.
Red chilli powder ..... 1/2 tsp.
Salt ... to taste
Chat masala ...........1 tsp. (to Sprinkle)
Oil ......... to line the baking tray

Method:

1. Cut the boneless chicken into small pieces.
2. Grind it with all the ingredients in a food processor.
3. Make cocktail size cutlets.

4. Apply oil in a baking tray and bake the cutlets in a pre-heated oven for 15 minutes turning the side once after 10 minutes.
5. Sprinkle a little chat masala and chilli powder.

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Corn and Potato Cutlets

Chicken and Walnut Cutlets

Fish Cutlets

KADAI CHICKEN TIKKA

A very easy and healthy chicken snack..

Ingredients:
Boneless chicken .... 1/4 kilo
Yogurt ................... 1/2 cup
Garlic paste ........... 1 tbsp.
Ginger paste .......... 1 tsp.
Red colour ..... a pinch
Garam masala ... 1 tsp.
Cumin powder .... 1/2 tsp.
Coriander powder ..1/2 tsp.
Turmeric powder .. 1/4 tsp.
Red chilli powder ...1/2 tsp.
Salt .................. to taste
Kasoori methi ..... 1 tbsp.
Oil

Method:
1. Clean and cut the chicken into cubes.
2. Mix all the masalas, ginger garlic paste and salt in the yogurt and marinate the chicken for 4-5 hours.
3. Heat a little oil in a kadai and stir fry the chicken for a few minutes.
4. Sprinkle kasoori methi. Place a lid and simmer it until done stirring once or twice
Garnish and serve hot.

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Ghee Roast Chicken

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Spicy Chicken Chukka