Sabudana Aur Aloo Ki Tikki

Sabudana Aur Aloo Ki Tikki

The first time I had Sabudana Aur Aloo Ki Tikki was at Dilli haat and I found it really interesting and yummy, it’s a snack which is typically Indian and yet light and stomach filling. I tried it home few years back and with the correct measures and tricks in 2 to 3 attempts I got it Perfect.  Sabudana taste perfect with pudine ki chatni so here I am with the recipe.

So lets cook it then……                                                Average Serves 4 people

Ingredients / stuff we need to prepare Sabudana Aur Aloo Ki Tikki:

·         Sabudana soaked 2 cups (approx)

·         3 Potato boiled and nicely mashed.

·         salt to taste

·         Roasted peanuts ( as per your taste)

·         Green chilli-ginger paste 1 teaspoon

·         Oil to deep fry

·         Garam masala – ½ teaspoon

·         Chaat masala,to sprinkle (optional)

Process

·         Place the mashed potatoes in a bowl.

·         Add salt, peanuts, green chilli- ginger paste and two cup sabudana, Garam masala and mix well.

·         Mix potatoes and the sabudana mixed with other ingredients.

·         Make tikki of the mixture and press lightly.

·         Heat oil and deep fry the tikkies.

·         Let it turn golden and sprinkle chaat masala serve hot with pudene ki chatni.

Himachali allo kadhi ( Aloo da Palda)

Himachali allo kadhi ( Aloo da Palda)

ALLO DA PALDA

Palda….People who belong to the state will easily connect with this Recipe and those who are not himachali ( People from Himachal Pradesh) would love this yogurt- gravy based dish and will find its delicious to its core level. I am a totally himachali food lover and once in a while my mother keep us updated with the taste of our regional food, that is one of the main reason why my first recipe here is ALLO DA PALDA.

So lets cook it then……                                                Average Serves 6-8 people

Ingredients / stuff we need to prepare Himachali allo kadhi ( Aloo da Palda) :

·         3 potatoes, in finger fries – Nicely chopped and peeled

·         1 cup onions – Sliced

·         1 black cardamom it’s completely optional depends upon your taste

·         1 strip of cinnamon bark/  avoid powder as few people may not like the taste of it.

·         5-6 cloves

·         1 teaspoon cumin seeds.

·         Pinch of hing / asafetida again its optional

·         3 green cardamoms (grind with 4 tablespoons of water)

·         5 cups of yogurt whisked

Process

• Heat 2 tablespoons of sarson oil avoid ghee if possible.
• Add 1 black cardamom, 1 strip of cinnamon bark, 5-6 cloves, pinch of hing and 1 teaspoon of cumin seeds and within 30 sec add sliced onion
• Add 2 teaspoons of coriander powder, ¾ teaspoon turmeric, 1 teaspoon garam masala and salt.
• Add the potatoes and mix well.
• Cover and cook on medium heat for 15 minutes till potatoes are almost cooked.
• Mix the whisked yogurt make sure the yogurt is lumps free and smooth.
• Add the yogurt mixture to potatoes and keep stirring on medium heat for a minute only. Don’t cook the yogurt just simply mix it with the hot potato.
• Add salt and cilantro and serve hot with a plate of rice.