nitu didi

KAJU PISTA BURFI (INDIAN NUTTY FUDGE)

Posted on October 17, 2013 by nituchugani

With Diwali the festival of lights coming up the making or buying of sweets is a tradition in India and amongst the Indians worldwide. With inflation escalating the costs of base products, good quality sweets are rare and very expensive. So, why not try to make your own? With a little patience, and some practice beforehand you can make this lovely cashew pistachio fudge which will have your family longing for more and licking their fingers. If its your first time at making barfi (fudge) do make it with a small amount so that you can try it. If it in any way does not come out right ( the only error maybe it does not set properly so you can cut it into cubes) do not fret. Just roll them into balls, or cook it a bit more. There is no one born a perfect cook, we all go through many many disasters in our kitchen and then finally we get it right 🙂
INGREDIENTS:
1 cup of ghee (clarified butter)
500 grams of assorted semi ground nuts such as unsalted and shelled pistachios,cashewnuts and almonds (the ratio can be as you prefer) use a good blender like the magic bullet to grind your nuts
250 grams of sugar
1/2 cup of full fat milk
1 teaspoon of ground cardamom
1 good pinch of Nitu Didi Pure Spanish Saffron
METHOD:
Heat ghee. Add cardamon and saffron
Add the semi ground nuts and stir well. In a separte bowl, combine sugar and milk . Bring to a boil. Boil till sugar melts. Add the nuts to the mixture.. Stir well. Add ghee if required. Stir till mixture leaves sides. Set in a greased tray.

NITU DIDI TIP: This recipe can also be made without the pistachios. This recipe has no added artificial coloring nor any artifical flavouring. The goodness of saffron and cardamom give a lovely fragrance and aroma to this lovely burfi. To buy my amazing pure spanish saffron click HERE

Posted in Eggless Sweet Temptations, Gluten Free, Jain recipes, Magic Bullet, Saffron | Tagged burfi, diwali, dryfruit, festive, fudge, nuts | 3 Comments

HERBAL CONCOCTION FOR NEWBORNS “CHAAT-A”/SUTTI

Posted on October 8, 2013 by nituchugani

Another wonderful home made herbal concoction by Pooja Mansukhani of Dubai. I thank her from the bottom of my heart for bringing us these valuable recipes which have been lost in time. She painstakingly has taken time to research and write down all the benefits of this recipe. All I am doing is bringing it to all of you, hoping it helps all of you . I read soo many complaints of new mothers who say their babies have colic or are restless. Maybe if you give your little angels a bit of this they can be relieved?
Home-Made wonderful mix.. taken everyday may help you keep away from medicines for a longer period of life.. 🙂 May call it Chaat~a

Just try: Sharing a nuska’ that may help many, in different areas of pain, uneasiness, flatulence, indigestion, vomiting, cold, cough, flu, loss of appetite, constipation, diarrhea, feeling of over fullness, nausea etc.

For a body to stay healthy, unwanted foreign bodies, toxins must be flushed out, regularly; even a little gas can arise discomfort in bones, joints and one day become permanent.

During the process, while the food is present in the stomach, many times due to lack of exercise, or sitting on an office chair working extra shifts, our body is not able to break-down the food properly and if that style remains specially for those who are working in offices, one eventually becomes lethargic, and prone to sickness like flatulence, indigestion etc.

I always wanted to share this secret.. an Old’ nanny secret… A Wonder-Mix ‘ Sindhi’s call it Cha’taa. Many of us use it for newly born children. Its purpose of giving to new born is to help them have a clear stomach, as they feed only on milk and milk produces gas.

I am sharing this in good intention, please note it’s not a scientifically claimed medicine.. just a home made mixture to reduce unpleasant troubles! Good for new –born mothers for their kids healthy and happy life, just feeding them like chaa’ta na hai after giving them massage and morning warm bath. Immediately put it in their mouth helps digestion, good for lack of appetite (some kids have this problem my son had) and good to keep their stomach from getting bloated.

Very simple, very effective, costs very low, takes no time, no mess and yet tasty. Try taking it early morning on empty stomach just one small teaspoon ( can be increased to 1 tblsp after you notice its effectiveness ) and drink a glass cold or warm water as one would like. Grind in mixer and sieve it through a muslin cloth advisable for newly born, adults may take it however , for old people as they may desire.. both ways it works best!

1. 500 grm mint sweets, (phudina jee tikki)

2. 500 grm white cane sugar (misri); can make it slightly more or less ( various measurement ) if diabetic no need

3. 50 grms dried ginger (soonth)

4. 50 grms black pepper

5. 50 grms cumin seeds , jeera

6. 50 grms green cardamaom (elaichi) small green ones

7. 25 grm black cardamom (badi elaichi)

8. 50 grms almonds (badam)

9. 200 grms green fennel seeds (green saunf)

10. 200 grms aniseeds (indori saunf, brown saunf)

11. 10 grms carom seeds (ajwain) and 5 grams of it in summer

12. a few basil leaves, washed and dried, (tulsi ka patta)

Make sure all the ingredients are cleaned and the blender is absolutely clean and dry. For new borns, i suggest omitting the mint sweets and giving them a little bit of fresh mint leaves, washed and dried perfectly. In India we get a mint sweet which is not too strong for the system, but alas its just available in india. If using polo sweet mints, just use half the amount. You can always increase the amount of the sugar candy instead. Grind all the ingredients and bottle it. For giving to the newborn, just mix it with breast or formula milk. They usually love it as its sweet.

To buy a good blender, my magic bullet , do visit my ONLINE STORE

Posted in Healthy Options, Home Remedies, Magic Bullet | Tagged chaato, home remedy, newborns, sutti | 3 Comments

CHERRY CRUMBLE

Posted on October 7, 2013 by nituchugani

A “crumble” is a lovely english dessert which i was introduced to recently. My lovely english friends never believed I had never tasted or made one before! Well… (blushing) even tho i had heard about a crumble i had never tasted or made one ever. It is so easy to make and so deliciously versatile. All you need is fruit, sugar, flour, butter…and thats it!!! Crumbles can be made with any fruit. Apple crumbles are popular, but i prefer fruits of the forest such as blueberries, raspberries etc, or ofcoruse the cherries! This can be eaten hot or cold and is usually served with custard or icecream. My daughter just loves to eat it on its own..the lovely crumbly sweet topping and the soft fruity layer… You just have to try this to believe it! Crumbles are a good way to use up extra fruit or even to get kids to eat fruit in a fun way!
INGREDIENTS:
1 cup of any cooked fruit, just peel and chop the fruit and put it to cook with some sugar till its nice and pulpy.
1 cup of whole wheat flour or plain flour (maida or aata)
3/4 cup of brown sugar
4 tablespoons of butter plus a bit extra
METHOD:
Mix the flour and butter with the sugar till it becomes a coarse mixture like breadcrumbs. In a baking tray add the cooked fruit pulp and spread it into a layer. Sprinkle it with the floury mixture all over the fruit layer covering the fruit totally. Dot with a little butter and sprinkle with a bit of brown sugar. Doing this makes the crumble crunchy. Bake in a preheated oven at 200 degrees till nice and browned on the top. Serve hot or cold with custard. Its simply delicious!! I guess it got its name because of the lovely crumbly texture of the topping! It just melts in your mouth and crumbles when you touch it… Lovely!
NITU DIDI TIP:
If making an apple crumble, just peel and core the apple and cut into thin slices. Top with a bit of brown sugar and cinnamon and layer onto a baking tray and sprinkle the flour mixture on top. Mango crumble: the mango can be cooked or it can be sliced thinly and done the same way. For fruits of the forest make sure you cook them first with sugar as they tend to be sour. You can also use canned fruit filling, I USED THIS ONE.

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VIDEO ON HOW TO MAKE CRUMBLE

Posted in Breakfast, Eggless Sweet Temptations, Everything Vegetarian, Floury Matter | Tagged crumble, dessert, fruit, pudding, sweets, vegetarian | Leave a comment

GLUTEN FREE VEGETABLE CUTLETS

Posted on October 3, 2013 by nituchugani

This gluten free vegetable cutlet is not only healthy but great for celiacs. I personally am very choosy when making my cutlets. I like them to taste of vegetables and not of bread and potatoes. The crunch in this cutlet is made using gluten free cereal. A very different and nourishing recipe indeed!
INGREDIENTS:
2 cups of mixed steamed vegetables cut into small pieces, (see the tip section on how to steam and which veggies are best to use)
1 cup of boiled and mashed potatoes
3/4 cup of dried soya mince, powdered ( i used my MAGIC BULLET)
2 tablespoons of crispy fried onions, Jains please omit
1 tablespoon of finely grated ginger, Jains please omit
1/4 teaspoon of Nitu Didi pure turmeric powder
1/4 cup of finely chopped coriander leaves
1 tablespoon of mint leaves
1/2 teaspoon of lemon pepper
1/2 teaspoon of ground cumin seeds
Salt and red chilli powder to taste
Chopped green chillies as needed
ALSO CAN ADD : Some garam masala (all spice) and some chaat masala to taste
FOR THE COATING:
Gluten free cereal of your choice (without sugar, ofcoruse), powdered in the blender
Oil for deep or shallow frying
METHOD:
Put the powdered soya mince and the spices in a bowl with some salt. Add the hot steamed veggies and mash with a fork or a masher till the vegetables are quite mashed but not totally mashed. Then add the mashed potatoes and mix well. You should get a firm mixture. Put the mixture aside for a few hours to harden a bit. The soya mince powder absorbs all the extra moisture in the mixture . Once the time has elapsed, taste for seasoning and correct. Shape into small cutlets. To do so take a bit of the mixture in your palm and applying a bit of pressure make it into a ball and flatten it. Put the powdered gluten free cereal onto a plate and put the vegetable cutlet on the plate and press slightly so that the cutlet is coated with the cereal. Turn around and let the other side get coated too. Heat some oil in a non stick frying pan and when hot shallow fry the cutlets on both sides till browned and crispy. Serve with your favourite sauce or chutney.
NITU DIDI TIP:
How to steam vegetables and which ones can you use? Cut the vegetables into cubes and place into a steamer or just boil them in salted water till done. Drain while still hot and mash. Proceed with the recipe.
WhIch vegetables can you use? Carrots, beans, peas, cauliflower, brocolli, sweet potato, cabbage etc. If you do not have a gluten allergy you can use an ordinary cereal
To buy the magic bullet, spices and other lovely kitchenware please go to my ONLINE STORE

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Jain recipes, Magic Bullet, Veg Starters, Vegan | 4 Comments

“PHAKKI” MAGICAL POST NATAL DELIVERY POWDER

Posted on September 30, 2013 by nituchugani

Todays recipe is one brought to us by Pooja Mansukhani of Dubai. She has done a lot of research on “phakki” which is a home made herbal concoction for lactant mothers. This wonder concoction is excellent for overall well being. This is specially for aftercare after delivery but you can also take it for ailments such a muscle or backache. This is an excellent home remedy which our grandmothers used to give us. Many recent mothers have this as its effect is so good on them and on their nursing baby. I myself have taken “phakki” after i gave birth to my childern and it did me well. It also brings your pre pregnancy state of body back to normal soon. This wonder blend has many many benefits and no harm.
NITU DIDI TIP: Make sure you measure out all the ingredients correctly and place them on a clean dry plate. If you cannot get some of the ingredients, you can also make this phakki without it. The basic ingredients very important for this have their english translation. If you can get all the ingredients thats a real BOON. Use a clean blender to make this phakki and grind it very fine. The magic bullet is a good blender that blends small amount of spices. To buy it do visit my ONLINE STORE. Also do share this recipe with all those who need it. Please do feel free to share this recipe with all who need it.
Once again I thank Pooja Mansukhani for going through all the trouble to thorougly research this and also to make it, take a pic and share the recipe with all of us.
TIP GIVEN TO ME BY PADU MELWANI: To get a good amount of baby milk while breast feeding make sure you eat a lot of cumin seeds (jeera/cominos) in your diet. One way to ensure you get your cumin seeds intake on a daily basis is to make dough for chapattis . Roll out one chappati and sprinkle a good amount of cumin seeds over it. Cover with the other chapatti and then roll out a bit and cook your chapatti. This should be eaten both during pregnancy and also after delivery and while breast feeding.

Phakki: Good for breast-feeding, relieves abdominal after delivery pains, severe back-aches, swelling, controls excessive bleeding, nausea, flatulence, laziness, odour smell, constipation, diarrhea any problems can be controlled by taking a tea-spoon-full as desired with warm water or milk or honey.. mixed. Taken Regularly will help to regain your health fast!
Grind all the below ingredients ( skip misri / sugar candy or reduce to half )
1. 500grm phudina jee tikki mint sweets, you can use THESE
2. 500grm misri(white cane sugar) can make it slightly more or less ( various measurement ) if diabetic no need
3. 50grms soondh(dried ginger ( back ache)
4. 50grms black pepper/kaali mirch
5. 50grms jeera/cumin seeds
6. 50grms ilaichi (cardamom) small green ones
7. 25grm Var Ving
8. 50grms badam /almonds(optional )
9. 200 grms saunf/green fennel ( bada saunf)
10. 200 grms aniseeds (indori saunf)
11. 10 grms Ajwain/carom seeds ( in summer) can increase its quantity by 15grm, (in Winters only .
12. Tulsi ja pan’ah fresh but washed and dried /fresh basil, washed and dried well
14. 25 grms Liquorice’: ( mitthi katthi)
15. 50 grms Harir’ or hanjino
Haritaki derived from a drop of nectar from Indra’s cup. Haritaki is used to mitigate Vata and eliminate ama (toxins), indicated by constipation, a thick greyish tongue coating, abdominal pain and distension, foul feces and breath, flatulence, weakness, and a slow pulse. Haritaki improves digestion, promotes the absorption of nutrients, and regulates colon function.

16. 25 grm Sweet flag ( Gandhari bach or gur bach) laxative (optional)
17. 50grms Methi: (Hurbo) /fenugreek seeds severe back aches
18. 50grms Pannur’

Measure all the ingredients well and blend them in a blender till very smooth. Keep in a clean air tight bottle and use a teaspoon every morning with a glass of warm water. You will not believe how good this is for you!

Here are the ingredients translated thanks to Deepa Khangde

Liquorice’: ( mitthi katthi) – Jestamadha – glycyrrhiza glabra
Sweet flag – Vekhand-(Acorus calamus)
Harir / Haritaki – Hirada-Terminalia chebula

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Home Remedies, Typical Sindhi Dishes | Tagged phakki | 19 Comments

HIYASHI CHUKA (JAPANESE NOODLE SALAD)

Posted on September 26, 2013 by nituchugani

The japanese are known for their healthy way of cooking food. They have balanced meals using fresh ingredients. This recipe is courtesy Visha Vasnani of Tenerife who has been brought up in Japan. She is right now having health issues , so I extend her postive vibes to get well soon and encourage her to share her knowledge of Japanese cooking with all of us.

INGREDIENTS PER PERSON:
1 cup of cooked noodles ( she used THESE)
1/4 cup of grated carrots
1/4 cup of boiled chicken, shredded, use NITU DIDI MAGICAL SCISSORS to shred chicken easily
1/4 cup of of sliced cucumbers
1/4 cup of shredded omlette (make a fine omlette and shred it )
1/2 tomato, sliced
sesame seeds in abundance
Can also add bean sprouts
FOR THE DRESSING:
light soya sauce
drops of sesame oil
tahini paste (to make it at home see
brown sugar
a few drops of vinegar or mirin
METHOD:
This dish requires no cooking. Mix the ingredients for the dressing and leave them to blend. If you like it sweeter you can add more sugar. In a plate add the boiled and cooled noodles and then place the ingredients as shown on the pic. Sprinkle with lots of sesame seeds and then pour the dressing over. Mix and eat !
NITU DIDI TIP.
This is a one dish meal per person. Each person can also assemble their salad with their favourite ingredients. For a vegetarian version you can also used grilled and shredded tofu, corn, cabbage etc.
HEALTH BENEFITS OF SESAME SEEDS
Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber
TO BUY THE MAGICAL SCISSORS visit my online store

Posted in A Taste of Japan, Fusion, Healthy Options, Made in China | Tagged healthy, japanese, noodles, salad | Leave a comment

EASY RAINBOW BIRYANI (CHICKEN OR VEG)

Posted on September 22, 2013 by nituchugani

So much has been written , shared , and discussed about biryani. I have had so many requests for an easy biryani and always wonder if there are shortcuts to simplifying such a complicated dish? Well…. with due respect to all the chefs and experts on biryani, I do believe that sometimes we can create a simpler version of an elaborate dish. Today on daughters day I share with all of you what we created together.
INGREDIENTS:
300 grams of boneless chicken breast cubed, or you can use soaked soya chunks
100 grams of white natural yogurt at room temperature
4-5 cloves of garlic
1″ piece ginger
2 tablespoons of a good garam masala
1 large onion chopped
2 red tomatoes , chopped
green chillies to taste
1/4 cup of mint leaves
1/2 cup of coriander leaves, I USED MY MAGICAL SCISSORS to chop the mint n coriander
8 cloves
1″ stick cinnamon
2 bay leaves
6 green cardamoms, bruised slightly
2 cups of basmati rice, soaked for 30 minutes
food colouring such as red, green and blue, I used THESE
a few strands of Nitu Didi Pure Spanish Saffron, cursh it between your palms to break up the strands a bit
a few roasted cashew nuts
salt to taste
3 tablespoons olive oil or cooking oil or butter or ghee
METHOD:
In a blender ( i used my magic bullet) add the yogurt, some salt, the ginger garlic and some green chillies. Add half the garam masala. Blend it together and marinate the boneless chicken for a few hours. While the chicken is marinating lets cook the rice. Take about 8 cups of water and put it to boil with some salt and the whole spices. Boil it for about 5 minutes after coming to a boil so that the water is very fragrant. Then with a small sieve strain out all the spices. Put the spices in the blender (magic buller) and blend it. Put the rice in and cook it for about 5-6 minutes till about 75% cooked. Drain in a sieve and pour cold water over the rice. Divide it into 4 portions . Put the saffron into one portion and mix carefully. Color the other portions into the colours you like. You can even make more portions and use more colours. Leave the rice to cool and absorb the colours. Heat the oik in a pan and add the onions and sautee till it starts getting slightly browned. Add the tomatoes and cook till its all smashed and mushy. Add the blended spices and the garam masala and cook for a few seconds.Then add the marinated chicken and turn up the heat. Quickly toss till chicken is about done. Add the green chillies, coriander leaves and mint. Turn off the heat. Take a glass dish and lets assemble the biryani. Put a layer of rice of one colour on the bottom of the dish. Spoon some of the chicken with the sauce ontop. Follow with another layer of rice of a different colour and again top with some chicken. Make layers like this and use the saffron rice as the topmost layer. Cover with a microwavable cover and heat in the microwave for about 5-6 minutes till you see the rice thorougly heated through. Decorate with the cashewnuts and serve.
This is a biryani that everyone can make.
NITU DIDI TIP:
If making with soya chunks, soak the soya chunks. Boil them in water till they soften and rinse in cold water. Proceed to marinate.

Posted in Chicken, Ideas for meals, Indian Restaurant Dishes, Magic Bullet, Rice is Nice, Saffron | Tagged biryani chicken rice | Leave a comment

EGGLESS APPLE CAKE

Posted on September 19, 2013 by nituchugani

Today my facebook page has crossed 11,000 followers!! This calls for a celebration! In India we always celebrate with something sweet.. Today how about an eggless apple cake? My dear friend and follower Bhumika Jadhwani who lives in the same city as i do was soo kind to send me this recipe and picture of the apple cake she baked. I want to thank her and thank all of you who follow me, send me comments, and who actually have turned from followers to friends. A warm hug and a thousand (lets make that 11,000 thank yous!!)

INGREDIENTS:

1 cup white flour (maida)
1 apple,
1/2 cup of butter
1/2 cup of milk
1/2 cup white sugar
2 tablespoons of cashewnuts n almonds, chopped

1 teaspoon baking powder
1/4 teaspoon baking soda

Preheat the oven first at around 180deg.

Procedure.

-For making apple sponge cake peel the apple,grate it and make sauce from it.

– To make the sauce : Peel the apple,grate it and put it in a pan on gas,add sugar in itwith a few drops of lemon juice so that the apple does not discolour.

-Cook on the medium flame and stir after every 1-2mins until sugar melts completly and the mixture is thick.

-Meanwhile add baking powder and baking soda in the white flour (maida)

-Sift the flour twice with the help of a sieve

-Let the apple sauce cool to room temperature.

-Take melted butter in a bowl.

-Cut cashewnuts and walnuts finely.

-Add apple sauce in the butter and whisk nicely until they blend properly.

-Also add little amount of milk at room temperature in it.

-Keep whisking.

-Add white flour to it and mix it by adding rest of the milk

-Whisk until all ingredients blend cmpletly.

-Avoid adding milk all togethr as it gets difficult to mix d ingredients well.

-Add dryfruits to the batter.

-Take a bowl which can be used for bakng in oven,grease it with butter and white flour on all sides.

-Pour the cake batter into the mould and bake

It wil take around 30-35mins for baking the cake. To check if the cake is done insert a toothpick in it. If it comes out clean your cake is ready! Cool it, cut it and eat it. You can also put some more chopped nuts on the top.

Posted in Eggless Sweet Temptations, Everything Vegetarian, Jain recipes, Low Cost | Tagged . cake . jain, apple cake, applesauce, eggless cake | 4 Comments

PANEER MUSHROOM MAHARANI

Posted on September 19, 2013 by nituchugani

This recipe is over 2 years old! I stumbled upon it accidentally while trying to search for another recipe. Paneer is a favourite amongst many of us. Those who cannot eat it due to health reasons can find an excellent substitute using tofu. This was one of my creations.
PANEER MUSHROOM MAHARANI
my VERRY OWN CREATION!!! if you dont like mushrooms you can substitute them….
INGREDIENTS:
paneer made from 1 litre milk
250 grams white button mushrooms, whole or cut..depending on the size of the mushroom…its better to cut the paneer and mushrooms to the same size
1 big white onion chopped fine
3 cloves of garlic,chopped
tiny pc. ginger,chopped
green chillies, chopped
1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
1 small stick cinnamon
2 green cardamoms, crushed
1/5 teaspoon of fennel seeds (saunf)
1 bay leaf
5-6 tablespoons of butter (use oil if dieting)
2 red tomatoes chopped
a good splash of cream
1/2 teaspoon of sugar
chilli flakes to taste
A PINCH OF NITU DIDI PURE SPANISH SAFFRON
METHOD:
melt the butter in a karahi or a wok and add the whole spices… sautee for a few seconds and then add the onions, ginger garlic and salt. cook covered till onions soften (do not let them brown). add the chopped tomatoes and the saffron and let it all cook till tomatoes are smashed. blend it in the blender with the sugar. add chilli flakes to taste and check seasoning.
heat some more butter in the karahi and sautee the mushrooms till softened. add the blended sauce and the paneer….cook for a few minutes and then add the splash of cream if u wish.
GOES EXCELLENT WITH PARATHAS!!!
TO BUY A GOOD QUALITY PURE SPANISH SAFFRON DO VISIT MY ONLINE STORE
HEALTH BENEFITS OF SAFFRON
Saffron contains many plants derived chemical compounds that are known to have been anti-oxidant, disease preventing and health promoting properties.
Additionally, it is also rich in many vital vitamins, including vitamin A, folic acid, riboflavin, niacin, vitamin-C that is essential for optimum health.

Posted in Everything Vegetarian, Gluten Free, Paneer, Saffron | Tagged paneer, saffron, vegetarian | Leave a comment

CHICKEN TIKKA TIKKIS

Posted on September 18, 2013 by nituchugani

Do you like to throw away left overs ? Does your family eat left overs without a fuss? Well if they do, you can always “recyle” your left over food. Todays recipe is “chicken tikka recycled”, wether its left over from a restaurant (you can always have it packed) or homemade. It is such a pity to waste food, with so many people who go hungry. These chicken tikka tikkis (tikkis are basically flattened croquets) are delicious, easy to make and light.
You can make these tikkis with any left overs like kababs, or paneer tikka etc etc.
INGREDIENTS :
2 cups of shredded chicken tikka ( i used my magic bullet to just grind it)
2 cups of boiled and mashed potatoes
1 egg beaten
salt to taste and red chilli powder as needed
2 tablespoons of chopped coriander leaves
1 tablespoon of chopped mint leaves
1 teaspoon of Nitu Didi no color added tandoori spice powder
1 tablespoon of lemon juice
Breadcrumbs as needed
Oil to shallow fry
METHOD:
Mix the shredded tikka with the boiled potatoes and add all the other ingredients. If the mixture is too soggy just add some breadcrumbs so you can get a mixture that you can shape into balls. Do not add too much breadcrumbs or else your tikkis will not taste nice. Divide the mixture into small balls and then flatten them with your palm to make a “tikki” Coat slightly with breadcrumbs . Heat a non stick frying pan with a little oil, spread the oil and shallow fry your tikkis till golden on one side. Flip and fry them on the other side. Sprinkle with chaat masala and serve hot with the chutney of your choice. I served it with my red chutney.
NITU DIDI TIP:
If your potatoes are not the sticky type then avoid the breadcrumbs in the mixture. I like the texture of a soft tikki with a crispy outer layer. You can also avoid the egg if there is any allergy to that and proceed using breadcrumbs or gluten free breadcrumbs. I do not like adding cornstarch as the texture changes a lot.