Oats Tikki

Ingredients:

• 1 cup Quick rolled oats
• 1/4 cup Paneer grated
• 1/4 cup Carrot grated
• 1/2 cup Potato boiled and mashed
• 2 tbsp Coriander finely chopped
• 1 tsp Lemon Juice 
• 1.1/2 tsp Ginger Chilli Paste
• 1/2 tsp Garam Masala
• 1 tsp Dried Mango Powder
• Salt to taste
• 1/4 cup milk for coating
• 1/2 cup rolled oats for coating
• 1.1/2 tsp oil for greasing and cooking 

Method:

1. Combine all the ingredients in a bowl and mix well. 
2. Divide the mixture into equal portions and roll out each portion into flat round as tikki. 
3. Dip each tikki in the milk and then roll them in oats till they are evenly coated from both the sides.
4. Heat a non stick pan and grease it with oil.
   Cook each tikki, till they turn golden brown in colour from both the sides.
5. Serve hot immediately.

Happy Cooking
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Beetroot Patie

Ingredients:

• 1/2 kg Beetroot grated
• 1/2kg Potatoes boiled
• Salt to taste
• 1 Medium Onion finely chopped
• Green Chillies to taste
• ½ cup Coriander finely chopped
• 1tbsp Ginger & Garlic Paste
• 2tsp Roasted Cumin Powder
• 2tsp Dry Mango Powder
• 1tbsp All-Purpose Flour (Maida) / Cornflour.
• 1/4cup Water or as required 
• Bread Crumbs as required
• Oil for shallow frying
• Pickled/ Sliced Onion for Garnish

 Method:

1. Sprinkle Salt on grated beets and set aside for 10 min, now mash the Potatoes and add in the Onions, Green Chillies, Coriander, ginger & Garlic Paste and mix well. Cover and keep aside.Squeeze the liquid out of the Beetroot and combine the flesh with the mashed Potatoes.
2.  To that add Cumin Powder, Dry Mango Powder and Salt and mix well, roll the amount needed in your palms and make a ball and then flatten them a bit. Do the same for all and keep aside. 
3. In a separate bowl, mix the All-Purpose Flour or cornflour and Water. Dip the patie in the All-Purpose & Water mixture and then into the crumbs and place them on a plate and refrigerator for 1hour. When the Oil is hot, carefully place the patie into the Oil and allow to cook for about a minute and a half. When you see the colour change, turn the patie's and allow to cook on the other side as well. 
4. Remove from Oil, tap extra oil.
5. Serve hot and garnish with pickled onions and with some Green Chutney

Happy Cooking

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Kidney Beans Kabab

Ingredients:

• 1 cup soaked and boiled kidney beans, lightly mashed
• 1 1/2 tsp Olive Oil
• 1/2 cup Onion Sliced
• 1 tsp Ginger finely chopped 
• 1 1/2 tsp Green Chilli Finely chopped
• 1/2 cup Potato, boiled and mashed
•  2tbsp Fresh Coriander finely chopped
• Salt to taste
• 1/4 tsp Turmeric powder 
• 3/4 tsp Garam masala powder
• 2 tbsp Cornflour
• Extra Oil for Shallow Frying

Method:

1. Heat the oil in a broad non-stick pan, add onions and sauté on a medium flame till they turn translucent.
2. Add ginger and green chillies and sauté on a medium flame for another 30 seconds.
3. Add the rajma, potatoes, coriander, salt and turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside to cool slightly.
4. Add the cornflour and mix well.
5. Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) oval flat kebab.
6. Cook each kebab on a non-stick (griddle) using oil till they turn golden brown in colour from both the sides.
7. Serve hot with green chutney.

Happy Cooking.

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