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Mother knows best
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Mom’s cooking makes you big and strong. But when you finish growing up and start growing sideways, it’s time for innovation
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Photo: Rajeev Bhatt
Light and tasty! A platter of haryali tikki
Since childhood we get a taste of our mothers’ and grandmothers’ cooking skills.
Not surprisingly, most people, feel ‘mother’ is the best cook. The taste is derived purely because of the love they mixed into every recipe.
So it was in my case, too. Since my early years I loved the way my mother cooked spinach tikkis with a hint of cardamom flavour.
She would say. “This is power ball full of all the nice veggies which will help your grow.”
Whether she meant in length or width, ? – I didn’t understand.
It was the width part that made me reinvent the tikkis.
This tikki is a vegetable delight powered with the goodness of spinach, carrots, beans, potato and peas. Spinach is rich in vitamin A and E, iron and potassium, sulphur and chlorine.
I have added paneer to the recipe, because for the iron in spinach has to be eaten along with some form of calcium.
Peas andhelp in lowering LDL cholesterol and also blood sugar.
Carrot is a rich source of vitamin A
I have tried to use all the veggies in this recipe as they all complement each other in nutrients and taste.
Haryali tikki
Ingredients
Spinach: 50
Beans: 50 gm
Carrots: 25 gm
Peas:25gm
Potato (boiled/mashed):1
Corn flour: 1 tsp
Paneer (cottage cheese) mashed: 25gm
Breadcrumbs: 2 tbsp
Red chilli powder: 1 tsp
Garam masala: 1tsp
Green chilli (chopped) 1
Green coriander (chopped): 1 gm
Ginger (chopped): 1 gm
Chaat masala :1 tsp
Salt to taste Oil for frying
Method
Boil all the vegetables and drain off the water in a sieve. Blend them with other ingredients (except oil and chaat masala) in a mixie. Divide mixture into 10 equal parts, make round balls and flatten slightly with moist palms. Heat oil in a wok and deep fry, turning them lightly for about 3-5 minutes.
A low-fat version can be made by heating tikkis on a non-stick pan with little oil. Place the tikkis on blotting paper to remove excess oil. Sprinkle chaat masala and serve with mint chutney.
MONISH GUJRAL
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