Paneer Stuffed Aloo Tikki

 

Paneer Stuffed Aloo Tikki

Paneer Stuffed Aloo Tikki 

Preparation time: 20 mins

Cooking time: 15 mins
Serving: 2 person

Ingredients:

For Covering of the Tikki-

Boiled & finely mashed potato: 200 grams

For Stuffing of the Tikki-

Grated cottage cheese (Paneer): 150 grams

Chopped Ginger: 1 Inch

Red chilly powder: 1/2 teaspoon

Garam Masala: 1/8 teaspoon

Dried mango powder (Amchoor): 1/4 teaspoon

Chaat Masala: 1/8 teaspoon

Salt: to taste

Coriander leaves (finely chopped): 1 tablespoon

Desi ghee/refined oil: for shallow frying the tikkis

For garnishing of the Tikki-
Imli ki Khatti Meethi Chutney
Hare Dhaniye ki Chutney
Dahi Rayta 
Grated Salad of Radish & Carrot

Method:

For Stuffing of the Tikki-
1. In a bowl take the grated paneer.

2. Add all the ingredients and mix them well.

3. Adjust the salt as per taste.

4. Divide the stuffing mixture into 6 portions.

Making the Tikki-

1. Take the boiled mashed potato in a plate.

2. Grease your palm with some oil.

3. Take 2 spoonful of mashed potato prepared for making the covering of the tikki in your hands.

4. Now flatten it and make space for the stuffing in the center.

5. Put 2 tablespoon stuffing at the center of the flattened covering of aloo and start folding it in such a way that the covering covers the stuffing from all the sides.

6. When all the tikkis are made place them on the a tava and add oil from the sides of the tikki.

7. Keep shallow frying the tikkis till they are nice crisp and golden brown.

8. Take the tikkis out on serving plate and decorate with Dahi Rayta; Imli ki Khatti Meethi Chutney; Hare Dhaniye ki Chutney and Grated Salad of Radish & Carrot.

Enjoy the Crisp, Hot and Delicious Paneer Stuffed Aloo Tikkis - Home made :) 

Please try these Paneer Stuffes Aloo Tikkis at home and let me know how it made you feel delighted :)

Note: 

1. You can prepare the stuffing with any other ingredient of your choice for eg. mushrooms, mix veggies, dry fruits, seasonal fruits seasoned with some condiments.

Creamy Malayi Kofte

Malayi Kofte

Preparation time: 25 mins
Cooking time: 20 mins
Serving: 2 person

Ingredients:  
For Kofte-
For Covering of Kofte-

Fresh cottage cheese (Grated): 200 gram

White bread slice: 1

Cornflour: 2 tea spoon

Elaichi powder :1/4 tea spoon

Salt: 1/2 tea spoon

Refined oil: for frying

For Filling of Kofte-

Raisins: 2 table spoon

Ginger (chopped): 2 inch piece

Green chillies (finely chopped): as per taste

Coriander leaves (finely chopped): 1/2 cup

Elaichi powder

For Gravy-

Onion paste: 1 large

Tomato puree: 2 large

Ginger paste: 1 inch piece

Oil: 2 table spoon

Cumin seeds: 1 tea spoon

Bay leaves: 2

Clove powder: 1/20 tea spoon

Cinnamon: 1/4 pinch 

Turmeric powder: 1/4 tea spoon

Coriander powder: 1/4 tea spoon

Kasoori methi: 1/4 tea spoon

Red chilly powder: 1/4 tea spoon

Garam masala: 1/8 tea spoon

Cream: 1 cup

Butter: 2 table spoon

Salt: to taste

Water: as required for the consistency of the gravy
Shredded cottage cheese: for garnish
Coriander Leaves: for garnish

Method:

For Covering of Kofte-
1. Mash all the things properly except the oil, make 10 equal portions out of it and keep aside.
2. Chop all the things finely and mix well, keep aside.
 

kofta filling

filling mixture

Kofte ball preparation

3. Now take one portion and flatten it on your palm evenly.

Paneer ball spread on palm

4. Keep a tea spoon of filling mixture in the center of it.

Kofte filling phase

5. Roll the balls covering the filling in such a way that filling it is nicely sealed from all the sides. You can take help of corn flour while doing so as it is a great binding agent.

Rolled Kofte

6. Now perform the same action with rest of the nine portions as well and keep the kofte ready for frying.

All rolled kofte are ready for frying

7. Now fry the kofte till they turn nice golden brown in color.

For Gravy-
1. Take a kadhayi add oil on a medium flame.
2. When the oil is warm add cumin seeds, bay leaves, clove powder and let them leave their aroma in oil.
3. Now add onion and ginger paste to it and fry till they start leaving oil from sides of the kadhayi.
 

Onions, ginger paste n masale

 4. Now add tomato puree and all the spices except kasoori methi and keep frying it till it starts spreading nice aroma in your kitchen.]

5. Now add cream and kasoori methi and keep stirring.
6. Add water for getting the desired consistency and let it cook for a minute or so.
7. When gravy has reached the desired thickness turn the flame off and bring the gravy into a serving bowl.
8. To this add butter/cream and kofte.
9. Garnish with shredded paneer and coriander leaves.

Our Malayi Kofte are ready to enjoy with Naan/ roti/ parathe/ jeera rice/ pulao (Whatever you like to accompany with).

Note:
1. You can roll the kofte in any shape you want, I have made them cylindrical.
2. You can add cashew nut paste also in the gravy to make it even even richer :)

If you like the recipe please subscribe to my blog.

Happy Cooking!! :) :)

Paneer Bread Pops

Paneer Bread Pops

Its a starter snack for a perfect evening.
Preparation Time: 10 minutes 
Cooking Time: 10 minutes 
Servings: 2 Person 

Ingredients:  

• Mashed Paneer                                                                                                      1 cup 
• Boiled Potato                                                                                                         1 cup 
• Finely Chopped Ginger                                                                                           1/4 inch  
• Finely Chopped Green Chilies                                                                                  2
• Oregano Herbs                                                                                                      1/2 teaspoon
• Fresh Chopped Coriander Leaves                                                                           1/4 cup
• Cumin seeds powder                                                                                              1/2 teaspoon
• Refined Oil                                                                                                            For deep frying 
• Bread Slices                                                                                                           6
• Rava or Fine Vermicelli (Crushed)                                                                           1/2 cup     
• Salt to Taste 
• Mint Leaf (Optional)                                                                                          

Method: 

Mix potato, paneer, ginger, chillies, oregano herbs, coriander leaves, cumin seeds powder, finely chopped mint leaves properly and make their 6 small round pops to work as filling.


Take one bread slice, cut the corners of the bread and dip the bread into water just for 3-4 seconds and squeeze out all its water with the help of your palm (make sure the bread does not break). Take one round pop that we have already prepared for our filling and try molding the bread with the shape of filling pop so that the bread covers it from all the sides and no filling is peeping out. Give a proper round shape to these pops with your hands.


Roll the pops with rava or fine crushed vermicelli so that they coat the balls from all the sides evenly.Put the pops in to the pan for deep frying, initially fry them on high flame and gradually reduce the flame and when the balls turn golden brown take them out on oil absorbing paper so that extra oil is absorbed. 

Serve them hot with your favorite green chutney/ ketchup/ dip/ salsa etc.


Note: 1. If you want the pops to be soft from outer coat do not use rava or fine crushed vermicelli for coating the balls, as coating pops with rava or fine crushed vermicelli makes them crisp from outside.2. Ensure that initially you are frying the pops on high flame for 5-6 seconds and then gradually decreasing the flame, as frying the pops on lower flame initially will make them absorb all the oil in them.