An interesting variation to the usual vegetable tikki. Raw bananas and mixed dal adds up to the nutritious quotient of the recipe. The tikki is scrumptious, full of flavors and most importantly it is tummy filling.
Best choice to serve at parties as starters or as a part of breakfast spread. In this recipe, I have included spinach/palak also, just to give some color and make it healthier. It is pan fried and hence calls for very little amount of oil.
An interesting variation to the usual vegetable tikki… Raw bananas, mixed dal and spinach adds up to the nutritious quotient of the recipe… The tikki is scrumptious, full of flavours and most importantly it is tummy filling…
Course: Appetizer, Snack
Cuisine: Indian, North Indian
Author: Delicious Galore
2Raw Bananalarge sized, unripe
(equal amount of thuvar, channa, green
moong, yellow masoor, urad dhal)
½tbspGreen Chillyfinely chopped
½tspRed Chilly Powder(optional)
Salt to taste
3tbspCornflakes coarsely grounded
Cooking oil to pan fry the tikkis
Wash and soak the dals in water for 3 hrs. Grind it coarsely using very little amount of water.
Wash and finely chop the palak or spinach leaves. Keep it aside.
Pressure cook or microwave raw bananas with skin until they are soft but firm. Bring it to room temperature. Peel the skin and grate the bananas.
In a large bowl, mix grated raw bananas, coarsely grounded mixed dal batter, finely chopped palak, chopped green chillies, ginger garlic paste, jeera powder, coriander powder, red chilly powder and salt.
Mix well and shape the dough into medium-sized tikkis. Let the thickness be about 1/2 inch.
Coat them with coarsely powdered cornflakes. Refrigerate the cutlets for 15 minutes or till we use. This helps to dehydrate the moistness in the tikkis and make it crispier when toasted.
Just before serving, cook the tikkis on hot griddle with a tsp of cooking oil. Cover with a lid for few seconds and toast. Open the lid and flip the cutlets to roast both the sides until they turn golden in colour.
Serve hot with any chutney or sauce of your choice.
To pep up its spiciness, I have added little bit of red chilly powder and that is optional.
‘Nugulu Kanji’, is a humble porridge recipe that has been passed over many generations in my family. Delicious in taste and easy to digest, this kanji is more than a porridge.
A bowl of kanji everyday was the secret behind healthy and long life of our forefathers. It was then the common practice to include diluted porridge in everyday food because it gave them instant energy, nourished the immune system and prepared them for the day filled with various physical exertion.
Broken rice sooji, when cooked and tempered with desi ghee and jeera, acts as a natural coolant and reduces the body heat. Doctors prescribe this porridge to those who are suffering from fever, sore throat and cough as it lessens the infection and nourishes the immune system. Moreover, this porridge can be given to toddlers also as it aids in digestion.
Once cooked and tempered, this kanji can be savoured in two ways…either by adding little bit of milk and sugar or with thin buttermilk and salt. Both the versions taste great!