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  Life   Food  26 Nov 2018  Rich and yummy

Rich and yummy

THE ASIAN AGE.
Published : Nov 27, 2018, 12:05 am IST
Updated : Nov 27, 2018, 12:05 am IST

Here are three famous and delicious North Indian dishes recipes from the Street Food festival held at Holiday Inn, Kochi.

KHEEMA PARATHA
 KHEEMA PARATHA

The northern part of the country offers a wide variety of delicacies, from street food to lip-smacking savoury dishes to delightful desserts, which are sure to give any foodie a heavenly experience. Here are three famous and delicious North Indian dishes recipes from the Street Food festival held at Holiday Inn, Kochi.

KHEEMA PARATHA
Ingredients

Flour (whole-wheat) - 3 cups
Water (approximately) – 1 cup
Masala kheema - 2 cups
Ghee (clarified butter) – 2 tablespoons
 
Preparation - Paratha
Adding just a little water at a time, knead the whole-wheat flour into a smooth, medium-soft dough. It is likely that you will not need the full cup of water.
Place the dough in a bowl, cover with a clean towel, and set aside for one hour.
In the meantime, prepare the masala kheema according to the recipe or allow your leftovers to reach room temperature.
Divide the dough into equally sized balls, about the size of a golf ball.
Lightly flour a clean surface and roll each ball out into a circle that is about 3 inches in diametre.
Place approximately 1 1/2 tablespoons of the masala kheema in the centre of the dough and fold the edges over to cover the filling completely. Gently press to seal.
Roll the dough out into a circle of 7 to 8 inches in diametre. For convenience’s sake, roll out as many parathas as you like. Stack them with a layer of cling film between each paratha, so they're ready to cook.
 
With your parathas prepared, you will fry them one at a time. If you do not have ghee, olive oil is a good substitute.
Heat a griddle and place one paratha on it.
When you see tiny bubbles rise to the surface, flip it over.
Immediately after the first flip, apply about 3/4 teaspoon ghee on the top of the paratha and spread it all over the surface.
Fry for 30 seconds and flip again. Drizzle ghee on this side as well.
Flip once again to fry the other side. The paratha is done when both sides are crispy and golden brown.
Continue these steps until all of your kheema parathas are cooked.

ALOO TIKKI CHAAT
Ingredients

Ingredients for Tikki:
Medium potatoes (boiled, peeled and mashed) – 4 nos.
Green chillies (deseeded and finely chopped) — 1
Corn flour — 2 tablespoons
Lemon juice — 1 teaspoon
Salt – to taste
Oil
 
Ingredients for stuffing:
Chana dal (gram lentil) — 3 tablespoons
Dry mango powder (amchur) — 1/2 teaspoon
Garam masala powder — 1/4 teaspoon
Red chilli powder — 1/2 teaspoon
Salt — To taste
 
For serving:
Green chutney — 1/4 cup
Garlic chutney — 2 tablespoons
Date-tamarind chutney (sweet chutney) — 1/2 cup
Sev — 1/2 cup
Onion (finely chopped) —1/2 cup
Curd (yogurt), beaten — 1/2 cup
Red chilli powder — For garnishing
Chaat masala powder — For garnishing
 
Preparation
Soak chana dal in water for two hours.
Drain the water and transfer it into a small or medium sized pressure cooker. Add salt and 3/4 cup water to chana dal and pressure-cook it for two whistles over medium flame. Based on the size of the pressure cooker, you may need to cook for longer or lesser time. Do not overcook.
Open the lid of cooker and transfer cooked chana dal to a colander to remove excess water. Cooked chana dal should be whole and separated from each other. Let it cool for 10 minutes.
Prepare filling for tikkis by mixing chana dal, dry mango powder, garam masala powder and red chilli powder in a bowl.
Take mashed potatoes in a large bowl. Add chopped green chilli, corn flour, lemon juice and salt, and mix well.
Divide prepared mixture into 12 equal portions.
Give each portion a round shape and press a little to make 1/3 inch thick pattie.
Put 1-2 teaspoons filling in the centre of each pattie.
Wrap filling from all sides and make a ball. Again press a little and flatten stuffed ball into pattie.
Repeat the process for remaining portions.Heat a non-stick frying pan (tawa) over medium flame.
Drizzle 1-2 teaspoons of oil.
Put 5-6 tikkis in the pan and cook until bottom surface turns golden brown. It will take approximately 2-3 minutes.
Turn them up side down, drizzle some oil around the circular edges and cook again for 2-3 minutes. Transfer them to a plate.
Repeat steps 7 and 8 for the remaining tikkis. Stuffed aloo tikkis for chaats are ready.
 
For Aloo Tikki Chaat
Mix some water to lasun chutney to dilute it.
Take 2-3 aloo tikkis in a serving plate. Top each tikki with 1 teaspoon of green chutney, 2 teaspoons of date-tamarind chutney and 1/2 teaspoon of garlic chutney.
Sprinkle onion and sev over them, followed by 2 teaspoons of beaten curd.
Now, sprinkle red chilli powder and chaat masala powder.
Prepare the remaining serving plates and serve.
 
Do not keep chaat idle for a long time after assembling it.


MURGH TANGARI KEBAB
Ingredients

Chicken drumsticks — 3-4
Hung yogurt — 4 tbsp
Red chilli powder — 1 tsp
Garam masala — 1 tsp
Ginger garlic paste— 1 tsp
Lemon juice — 3 tbsp
Salt — to taste
Vegetable oil — 2 tbsp and for basting
Red food coloring — a drop

Preparation
 Make slits in the chicken drumsticks.
Mix all the remaining ingredients in a bowl.
Apply the marinade all over the chicken drumsticks.
Cover and keep for at least two hours and, for good results, keep for 10-12 hours.
Preheat the oven to 180 degrees Celsius and lay the chicken drumsticks on a sheet lined with aluminium foil.
Apply a little oil and cook for 20 minutes from each side or until chicken is nicely brown.
Serve hot with onion slices and coriander chutney.

Tags: kheema paratha