Mint Flavoured Paneer Tikki/Pudina Paneer Tikki Recipe

I somehow was greatly impressed by the paneer jamun sharmilee had posted and was waiting to try it.When I could get my hands on this malai paneer at nilgiris I was thrilled that I could try this paneer jamun to surprise Sharu when she comes back from school.So after preparing the regular lunch I was all set to prepare the jamun.The dough was ready,but on dropping it in the oil,to my dismay I saw the jamuns disintegrating in the oil,some started developing a tail I really couldn't figure out what went wrong with the dough.Tried out the next batch and then the 3rd batch also but their shapes changed,it was then I knew that this is not going to work and stopped with the 3rd batch and started thinking of alternate ways to use up the dough first thought of preparing malai kofta but that needed other veggies to be chopped and steamed,so a big no to that,I also had a boiled potato on hand (thats nice)so mixed this up with the dough then thought about flavoring , my eyes fell on the mint leaves and so was born the mint flavored paneer tikkis. Oh ! such a long story for such a simple dish.

About the taste ,the tikkis were bursting with the flavor of mint which I loved greatly.These tikkis also got a thumps up from the kiddo once she was back from school.So if you are looking for a snack for the little one who comes back from school this is for you. I did not add chillies but did not feel the need for spiciness due the over whelming flavor of mint.Mint is said to aid digestion,so no need for ginger.This a easy peasy recipe which does not require any chopping of onions neither any grinding.

Mint Flavoured Paneer Tikki Recipe- Ingredients

Paneer - 1 cup (crumbled)
Potato - 1 (medium)(boiled and mashed)
Maida Flour - 3 tbsps
Mint Leaves - 1/2 cup
Coriander Leaves - 1 tbspn
Cooking soda - 1 pinch (optional)
Salt to taste
Oil to deep fry

Method:

1. Take the crumbled paneer in a bowl add the flour followed by mashed potato,salt,cooking soda mix well and keep aside for 10 minutes.
2. Now add the finely chopped mint and coriander leaves and bring it to a dough like consistency and see to it that the dough is not sticky.
3. Shape the tikkis into required shape.Heat oil in a kadai, and deep fry them on medium heat till they turn brown .Serve hot with green /tamarind chutney or sauce as snack .

My Notes:

• It is important that you drain the boiled potato or it may absorb lot of oil.
• These can be used as kebab in frankies/ Chappathi rolls.
• I don't think you need cooking soda but I used the paneer jamun dough so I was forced to use it.
• You can also try shallow frying the tikkis on a tawa.
• You can make the mix the previous day and make the tikkis the next day also.(Easier during parties or when u have guests).
• You can try coating the tikkis in bread crumbs before frying.
• Please adjust the maida flour as per the need. You can try replacing maida with cornflour as it also helps in binding.
• You can add finely chopped green chillies for spiciness.

Tomato Chutney with Potato Recipe

After I have started blogging I am trying to recollect dishes that amma used to make and is totally forgottenn now.One such recipe is this tomato chutney with potatoes,which is a favourite in our household . If it is this chutney for breakfast or dinner nobody will complain about having idly,although we love to have it with dosa.My brother and me we used to hate idlies.This is the first time I am trying this chutney and it came out well.We had it with dosa as kido hates idlies(in the genes u see).This chutney is just like our regular tomato chutney but the addition of potatoes makes it a favourite among kids.It tastes great when the onion and tomato are ground in a ammikal,which is not possible in todays apartment culture and who has the time or energy to use an ammi with a hyper active kid at home, who keeps me on my toes the minute she is back from school.This chutney can be made tangy or spicy as per ones liking.It may remind one of a potato gravy sans ginger garlic paste or a southIndian version of potato gravy.

Tomato Chutney with Potato Recipe- Ingredients

Onion - 2 chopped
Tomato -2 chopped
Potato - 1 peeled and chopped
Red Chilly - 3
Oil - 3 tbsp
Curry leaves - 1 spring
Mustard - 1tsp
Salt to tast

Method:

1. In the mixie add one chopped onion, 2 tomatoes and red chillies and grind to a fine paste.Chop the other onion finely,also peel and chop the potato to small bite sized pieces.
2. Heat oil in a pan and add mustard once it splutters add the curry leaves followed by the finely chopped onion and potato and saute well.
3. Now tip in the ground onion tomato puree and cover and simmer till the potato is cooked and the raw smell of the chutney leaves and switch off the stove. Serve with hot idlies, dosa or rotis.

My Notes:

• You are free to increase the number of chillies as mine was on the milder side.
• Adjust the consistency of the chutney as per your liking.If you are packing for lunch make it thick.
• The amount of oil can be decreased if using a non stick pan.
• Add sesame oil while serving for kids it enhances the taste.
• You can also make it as regular tomato chutney without potatoes.

Chicken and Potato Gravy Recipe

This Sunday it was chicken and potato gravy.A combination of chicken with potato can never go wrong.Actually I wanted to try a gravy from a magazine but I was hesitant as the recipe did not have any ginger garlic paste ,so just made adjustments to suit our taste.The gravy came out well,and I got a thumps up from my daughter thats a great compliment.Her christmas holidays are on and she is much excited at visiting her grandparents.Hope to have a nice time ,even my sister is coming over and hope we have a nice time together.Next post I will update about all the fun we had.Coming to this recipe its an easy one without much fancy ingredients.

Chicken 'n' Potato Gravy Recipe- Ingredients

Chicken - 1/2 kg
Onion - 2 medium sliced
Tomato - 1
Red Chilly Powder - 1tsp
Potato - 2 (peeled and chopped )
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Garam Masala Powder- 1/2 tsp
Salt - to taste

To Marinate :

Red Chilly Powder - 1 tsp
Turmeric Powder -1/2 tsp
Ginger Garlic Paste - 1/2 tsp

To Temper:

Oil - 3 tbsp
Cloves - 3
Cinnamon - 1 inch
Fennel seeds - 1 tsp
Bay Leaf (Brinji Elai) - 1
Curry leaves - 1 spring

To Grind:

Tomato -1
Coriander Leaves - a handfull

Method:

1. Marinate the chicken for 1/2 hour with the ingredients in "To Marinate".In the meantime you can chop the onion,potatoes and tomato as well as grind the "To Grind" ingredients to a fine paste.
2. Now heat oil in a pressure cooker add the ingredients in the "To Temper "list followed by the onions, when the onions turn pink add the chopped tomato and ginger garlic paste .You can now add the powders, saute well ,add the marinated chicken,followed by salt and mix well till it is coated well with the masala.
3. At this stage add the ground mix to the chicken , mix well, and add a cup of water and pressure cook the chicken for two whistles.After the pressure is released check for seasoning and add the potatoes and cook for one more whistle.Now your chicken potato gravy is ready to be served with hot rice,idly,dosa ,roti or even with a mild pulav.

My Notes:

• You can omit the potato and make it as chicken Gravy,but potatoes add volume to the gravy and blend well with chicken.
• Grinding the coriander leaves along with the tomato enhances fresh aroma to the gravy .
• You can even cook the gravy in a pan instead of pressure cooker but it takes longer to cook.
• This gravy is of apt spiciness for our taste buds.Adjust the chilly powder to your taste,mine was not very spicy.