SOOJI KA HALWA (SEMOLINA SWEET)

INGREDIENTS:

Sooji 1Cup
Sugar 1Cup
Wheat Flour 1/4 Cup
Ghee
Water 3Cups

NOTE: This halwa must be made only in Ghee but not in Oil

METHOD:

• Take a pan and add Ghee to it
• See that Sooji must be immersed in ghee.
• Add Sooji and mix on low flame till it turns into light brown
• Add Wheat flour and mix for 2 to 3 mins
• Now add proportion of water is 1:3 ie one cup of sooji to 3 cups of water
• Because of sugar you must add 3 cups of water
• Mix all the ingredients properly till water dissolves completely keep on stirring.
• when the water gets dissolved completely the halwa is ready

Sooji ka halwa is ready to eat.

KHICHNI (SPLIT GREEN MUNG DAL RICE)

INGREDIENTS:

Rice 1Cup
Split Green Mung Dal a handful
Salt as per taste
Oil
Turmeric Powder
Few Cardamoms (Elaichi)

METHOD:

• Soak Rice and Split Green Mung Dal together for 15 to 20 mins
• Fill the vessel with water and let the water get boiled
• Add soaked Rice and Split Green Mung Dal and mix
• Add Salt, a pinch of Turmeric Powder and Cardamoms to it and mix well
• Simmer the gas and let it cook for 15 mins
• In between mix the rice with the ladle to check if the Green Mung dal is cooked well
• Finally drain out the water from the Rice

Sprinkle some Ghee on top of the Rice and Khichni is ready to eat

Serve it with Methi Aloo (Fenugreek Leaves & Potato) Curry


                                      
                                                                KHICHNI

                                                       

METHI ALOO (FENUGREEK LEAVES & POTATO) CURRY

INGREDIENTS:

Methi Leaves
Potatoes
Tomatoes
Jeera (Cumin seeds)
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Oil

METHOD:

• Wash Methi Leaves 3 to 4 times and chop finely and keep aside
• Cut Potatoes into a medium size pieces
• Chop finely tomatoes and keep aside
• Take a Pressure Cooker and pour oil
• As Oil gets heated add Jeera( Cumin Seeds) and Potatoes and mix well
• Till Potatoes turn soft
• Then add Methi Leaves and mix well
• Add Tomatoes and mix well
• Add Turmeric Powder, Red chillie Powder,Dhania Powder and Aamchur powder and Salt and mix all ingredients well
• Add little water so that the potatoes cooks well
• Close the Lid and Let 2 whistles come and simmer the gas for 10 mins

Methi Aloo Curry is ready and Serve it with Khichini and Chapathi

                          
                                             
                                                     METHI ALOO CURRY

DAL KI CURRY

INGREDIENTS:

Tuvar Dal
Tomatoes
Mustard Seeds (Rai)
Jeera (Cumin seeds)
Green Chillies
Ginger
Turmeric Powder
Red Chillie Powder
Salt as per taste
Sugar
Tamarind Pulp

METHOD:

• Soak and Boil Tuvar Dal in a pressure Cooker
• While boiling Tuvar Dal add Turmeric Powder and few drops of oil to it.
• Grind Tomatoes and make a puree
• Chop Green Chillies and Ginger and keep aside
• Take a pressure cooker and pour some oil into it
• Add Rai,Jeera, green chillies and ginger and mix it
• Add Tomato Puree and mix all the ingredients
• Add Turmeric Powder, Red Chillie Powder and Salt and Sugar mix
• Add boiled Tuvar Dal and mix well
• Add some water and mix well
• Finally add Tamarind Pulp and sugar mix the curry

Serve the Dal ki Curry with Rice



                        
                                                      DAL KI CURRY

RIDGE GOURD CURRY

INGREDIENTS:

Onions
Tomatoes
Curry Leaves
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Ridge Gourd (Turai)
Oil
Coriander Leaves

METHOD:

• Chop finely Onions,Tomatoes  and keep aside
• Peel off the skin of Ridge Gourd with Potato Peeler and wash it and then cut into pieces
• Take a Pressure Cooker pour some oil
• As oil gets heated add Onions and Curry Leaves and Saute till onions turn into light brown colour
• Add Tomatoes and mix well
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Salt and mix well
• Finally add Ridge Gourd pieces and mix well
• Close the Lid and let 2 whistles come and then simmer the gas for 10 mins
• Garnish the Curry with Coriander Leaves

Ridge Gourd curry is ready and serve with Rice or Chapathi



                                                RIDGE GOURD CURRY

 

BESAN KI CURRY

INGREDIENTS:

Besan (Gram Flour)
Ginger
Green Chillies
Tomatoes
Oil
Hing (Asafoetida)
Turmeric Powder
Red Chillie Powder
Salt as per taste
Mustard Seeds (Rai)
Jeera (Cumin Seeds)
Tamarind Pulp
Sugar
Water
Methi Seeds (Fenugreek Seeds)

METHOD:

• Chop finely Ginger, Green Chillies and Tomatoes and keep aside
• Take some oil in a cooker
• when oil gets heated add Mustard seeds, Cumin seeds and Fenugreek seeds and add gram flour and mix on low flame
• Dont mix on high flame bcoz gram flour turns redish colur soon.
• Mix it till gram flour attains light brown colour but not black
• Now add Ginger, Green chillies and Hing (asafoetida)
• Add Turmeric Powder and Red Chillie Powder, Salt and  mix
• Add some water and mix all the contents so that the gram flour mixes well into water
• Add Chopped Tomatoes, Tamarind Pulp and sugar and let 2 to 3 boils come and then simmer it
• Let it be on sim for 5 to 10 mins.

Besan ki Curry is ready and Serve it with Rice

SPINACH & POTATO CURRY

INGREDIENTS:

Spinach (Palak) Leaves
Potatoes
Tomatoes
Salt as per taste
Oil
Red Chillie Powder
Turmeric Powder
Dhania Powder
Jeera (cumin Seeds)
Cinnamon (Dalchini)

METHOD:

• Wash Spinach (Palak) Leaves 2 to 3 times and chop and keep side
• Cut Potatoes in medium size
• Cut tomatoes and keep aside
• Take a Pressure Cooker and pour oil
• As it gets hot add Jeera (cumin Seeds) and Dalchini (Cinnamon stick) and mix well
• Add Potatoes and saute them
• Add Spinach Leaves and mix well till the Leaves lets out water
• Add Tomatoes and mix well
• Add Turmeric Powder, Red chillie Powder, Dhania Powder and Salt as per taste and mix well
• Finally add some water so that potatoes cooks well and close the lid
• Let 2 whistles of cooker come and then simmer for 15 mins and close the gas

Serve the vegetable with Rice or Chapathi

POTATO & GREEN PEAS CURRY

INGREDIENTS:

Potatoes
Green Peas
Onions
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt to taste
Sugar
Ginger
Oil
Water

METHOD:

• Cut Potatoes in a medium size pieces
• Grind Tomatoes and make a puree in Grinder or in a food processor
• Put oil in a cooker and when heated
• Add Onions and saute till onions turn into light brown
• Add Ginger pieces and mix well
• Add Potatoes and mix
• Now add Tomato Puree and mix well
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder Salt and a pinch of Sugar and mix well
• Add Green Peas and mix till the vegetable has thick consistency
• Finally add some water so that potatoes and green peas cooks well

Garnish it with Coriander Leaves
Serve with rice or Chapathi or Naan.

YELLOW MOONG DAL

INGREDIENTS:

Yellow Moong Dal
Tomatoes
Jeera (Cumin Seeds)
Curry Leaves
Salt to taste
Turmeric Powder
Red Chillie Powder
Water
Coriander Leaves

METHOD:

• Soak Yellow Moong Dal for 10 mins
• Chop Tomatoes and Coriander Leaves and keep aside
• Take a cooker and pour oil in it
• Add Jeera (cumin seeds) and Curry Leaves and Tomatoes and mix well
• Add Salt, Turmeric Powder and Red Chillie Powder and Mix well
• Finally Add water to it and put the soaked Moong Dal and close the cooker
• Let 2 Whistles come and simmer it for 5 mins
• When the cooker gets cooled whisk the dal with the whisker

Garnish it with Coriander Leaves

Serve the Yellow Moong Dal with Rice.

MINT CHUTNEY

INGREDIENTS:

Mint Leaves (Pudina Leaves) 1 bunch
Coriander Leaves 1 bunch
Onions
Green Chillies
Jeera (Cumin Seeds)
Red Chillie Powder
Salt as per your taste
Sugar
Tamarind

METHOD:

• Chop Onions length wise
• Wash the Mint Leaves and Coriander Leaves 3 to 4 times
• Take a Mixer or a food Processor
• In a Jar add Mint Leaves, Coriander Leaves, Onions, Green Chillies, Jeera, Red Chillie Powder must be added little only bcoz already green chillies are there,Salt to taste, Tamarind and 2 to 3 tbsp of sugar and mix in a mixer or in a food processor
• If required add little water
• Mint Chutney is ready

Serve this Chutney with Vegetable Cutlets.

VEGETABLE CUTLETS:

INGREDIENTS:

Bread Slices
Potatoes
Carrot
Beetroot
Green Peas
Coriander Leaves
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Salt to taste
Oil

METHOD:

• Boil Potatoes,Carrots and Beetroot in a pressure Cooker
• Boil the Green Peas too
• Take a Potato Masher and mash all the boiled vegetables when it is hot.If the Veggies get cool then it will be difficult to mash it
• Take a plate and put all the veggies in it.
• Add Red Chillie Powder, Dhania Powder, Aamchur Powder (Dry Mango Powder) and Salt to taste and mix well
• Add Chopped Coriander Leaves and mix the mixture well
• Add Bread Slices Crumb to the mixture.Grate the Bread Slices one by one in a grater you will get some rough texture of powder and mix on to the Veggies.
• Take 1 tbsp of oil on your palm and shape the Veggie mixture into round shape or oval shape any shape of your choice and keep aside
• There are 2 options Either Heat Oil in a pan and fry these Vegetable Cutlets  or Just fry them on Tawa or Pan with little Oil on both sides.Choice is yours.
• Serve hot these Cutlets with Tomato Sauce or Mint Chutney

BABY CORN & CAPSICUM CURRY

INGREDIENTS:

Baby Corns
Capsicum
Tomatoes
Ginger
Garlic
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt to taste
Oil
Coriander Leaves
Cream

METHOD:

• Cut Baby Corns into  medium size
• Cut Capsicum in length wise
• Grind Tomatoes in a Mixer or in a food Processor
• Make Ginger & Garlic paste
• Take some oil in a cooker
• Add Jeera (Cumin Seeds)
• Add Baby corns and Capsicum and saute for 3 mins on low flame
• Then add Ginger & Garlic Paste and mix well
• Add Tomato Puree and mix
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder and Salt
• Mix all the ingredients well and add some water so that all ingredients cooks well
• Let 2 whistles come and simmer for 10 min

Garnish it with some fresh Cream and Coriander Leaves

Serve it with Chapathi

METHI PULAO (FENUGREEK LEAVES) PULAO

INGREDIENTS:

Rice
Methi Leaves
Tomatoes
Red Chillie Powder
Dhania Powder (Coriander seeds powder)
Garam Masala Powder
Aamchur Powder (Dry Mango Powder)
Jeera (Cumin Seeds)
Salt to taste
Curry Leaves
Oil
Water
Few Cashewnuts for garnishing

METHOD:

• Soak Rice in a bowl for 5 mins
• Wash Methi Leaves 3 to 4 times in water and chop finely
• Chop Tomatoes finely and keep aside
• Take a Cooker and pour Oil into it.
• Add Jeera (Cumin Seeds) and Put Soaked Rice and mix well
• Add Curry Leaves and mix well
• Add Chopped Methi Leaves and mix till the raw smell of methi leaves goes away ie for 2 to 3 mins mix
• Then add Chopped tomatoes and mix the rice well
• Add Red Chillie Powder, Dhania Powder, Garam Masala Powder and Aamchur Powder and mix well
• Now add Salt as per your tatste and mix well.
• The Proporion of water is 1:2. If Rice taken is one Cup then add 2 cups of water to it
• Finally add water to rice and close the cooker lid and let 2 whistles come and simmer it for 3 to 4 mins till all the ingredients cooks well
• Fry few Cashewnuts in a butter and keep ready aside for garnishing

Garnish it with Fried Cashewnuts or Pudina Leaves or Coriander Leaves
Serve hot with Curds or any Vegetable.



                                                        METHI PULAO

 

PANEER BHURJI

INGREDIENTS:

Milk to make Paneer
Onions
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil
Salt to taste
Coriander Leaves
Curds or Lime Juice

METHOD:

• Boil the milk in a pan and add Curds or Yogurt or Lime Juice
• As the milk breaks a whey forms and Paneer is ready.
• Strain the milk and keep aside the Paneer.
• Finely chop Onions and Tomatoes and keep aside
• Take a Cooker and Pour Oil into it
• Add Onions to it and Saute till light brown colour
• Add Tomatoes and mix well
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Salt and mix it
• Finally Add the Paneer Chunk and mix it.
• If the Bhurji is very thick then add the Whey and mix it
• Close the Cooker Lid and Put One Whistle and Simmer for 5 mins and off the gas
• When the cooker gets cooled open the cooker Lid

Garnish it with Coriander Leaves

Serve the Paneer Bhurji with Chapathi or Paratha.

Let me know your feedback and suggestions once you have tried these recipes at home

CHICKPEAS CURRY

INGREDIENTS:

Chhole (Chickpeas)
Onions
Ginger
Garlic Flakes
Tomatoes
Bay Leaf
Cinnamon (Dalchini)
Cloves (Laung)
Curds (Yogurt)
Red Chillie Powder
Turmeric Powder
Dhania Powder
Jeera Powder
Salt to taste
Coriander Leaves
Jeera (Cumin Seeds)
Sugar
Oil

METHOD:

• Soak Chickpeas overnight in water
• Next day in the morning boil the Chickpeas with salt in water and keep aside. Dont throw away the Boiled Chickpeas water it can be used in Gravy at the end
• Chop Onions finely
• Grate Ginger and Garlic paste
• Grind Tomatoes and make puree of it
• Pour oil in a cooker add Jeera, Cinnamon, Cloves and Bay leaf and mix it
• Add chopped Onions to it and saute till light brown in colour
• Add Grated ginger garlic paste and mix it
• Add Tomato Puree and 2 to 3 tbsp of Curd (Yougurt) to it
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Jeera Powder and mix well.
• Add Salt as per ur taste. Dont add more Salt to it because even in Boiled Chickpeas there is Salt to it. and Add 1 to 2 tbsp of Sugar to it and mix it.
• Add Boiled Chick peas and mix it well so that the gravy becomes thick and all ingredients mixs well.
• Now add the Boiled Chickpeas water to it and mix well

NOTE: If the Chickpeas are not boiled properly then  Close the Cooker and let 2 whistles come and simmer it for 15 mins and the Chickpeas Curry is ready.
If the Chickpeas are completely boiled then there is no need to put whistle to the cooker and so the Curry is ready.

Garnish it with Coriander Leaves and Chickpeas Curry is ready to eat.

Serve it with Rice or Chappathi.



                                                   CHICKPEAS CURRY

 

POTATO & BRINJAL CURRY

INGREDIENTS

Potatoes
Brinjal
Tomatoes
Green Chillies
Ginger
Hing (Asafoetida)
Jeera (Cumin Seeds)
Methi Seeds (Fenugreek Seeds)
Oil
Salt to taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves

METHOD:

• Cut medium size Potatoes and keep aside
• Cut Brinjals medium size and keep in water
• Grind Tomatoes in a mixer or in a food Processor
• Finely chop ginger and green chillies
• Take a Cooker and pour some oil in it
• As the oil gets heated add Jeera and Fenugreek Seeds and Hing (Asafoetida)
• Add Potatoes and mix well for 2 to 3 mins
• Add Green chillies and chopped Ginger and Curry Leaves
• Add Tomato Puree and mix well
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder and mix
• Add Salt as per your taste
• Saute all the ingredients well till the gravy becomes thick
• Finally add water and close the cooker lid
• After 2 whistles simmer it and let the potatoes and brinjals cooks well for 15 mins
• Potato Brinjal Curry is ready to eat

Serve it with rice or Chapathi or Paratha or Naan

CHIKKI

INGREDIENTS:

Roasted Chana Dal
Sugar
Ghee
Plate
Rolling Pin

METHOD:

• This is a Sweet Recipe and to be cooked on low flame
• If you cook on high flame the sugar will turn into black.
• For this recipe there is a proportion of 1:1
• One cup of Roasted Chana Dal to One cup of Sugar
• Both of these ingredients are to be taken equally
• The Plate must be kept on reverse side and apply some ghee onto the plate
• Now take a pan Put Sugar first and mix it on low flame and add 2 drops of ghee to it
• As the Sugar gets caramalised into light brown colour add Roasted Chana Dal and mix well
• Just mix it for 2 mins and take out this mixture on a reverse plate
• Just pour soon this mixture on that plate and with rolling pin press the mixture so that it becomes flat and straight without any lumps
• Leave it for about 15 mins to set
• When it gets Cool take out with spatula

Chikki is ready and you can preserve it for 3 to 4 days in an air tight container



                                                                  CHIKKI

DAHI KI CURRY (YOGURT CURRY)

INGREDIENTS:

Curds (Yogurt)
Besan (Bengal Gram Flour)
Green Chillies
Curry Leaves
Coriander Leaves
Hing (Asafoetida)
Jeera (Cumin Seeds)
Rai (Mustard Seeds)
Ginger
Tomatoes
Turmeric Powder
Salt to taste
Oil

METHOD:

• Beat the Curds thoroughly without any lumps
• In a bowl take Besan of 2 to 3 tbsp and add water to it and mix well
• Now add this Besan mixture to the beaten curds and mix well.
• Take a Vessel add some oil to it and heat it
• Add Rai, Jeera, Green Chillies, Chopped Ginger, Curry Leaves and Hing mix well.
• Add the beaten Curd mixture to it and mix well
• Add Turmeric Powder and Salt and finely chopped Tomatoes
• If the consistency is very thick add some water to it and mix well
• Let it boil for 10 mins and then simmer it so that all the ingredients mixs well.
• Garnish it with Coriander Leaves

Serve the Dahi ki  Curry with rice.
                 

                                                           DAHI KI CURRY

PANEER BUTTER MASALA CURRY

INGREDIENTS:

Home Made Paneer Cubes
Onions
Tomatoes
Ginger
Garlic
Cardamom (Elaichi)
Cinnamon (Dalchini)
Cloves (Laung)
Cashewnuts (Khaju)
Almonds (Badam)
Milk for Gravy and for Paneer cubes
Salt to taste
Red Chillie Powder
Turmeric Powder
Tomato Sauce
Butter or Ghee
Curds or Lemon Juice

METHOD:

HOME MADE PANEER
Boil Milk in a pan and add some Curds or Lemon Juice to it
Milk gets separated and a whey in white colour forms and Paneer is formed
Paneer will be in chunks and texture will be  soft
Add Salt to that paneer and mix well
Take a White Muslin Cloth and put the whole Paneer water into it and close the muslin cloth so that the paneer doesnt come out and Place one Plate over the muslin cloth and  and put some heavy weight on that plate so that one round piece of paneer will be formed.
After half an hour ur home made Paneer is ready and cut into medium size Cubes and keep aside.
Dont throw away the Paneer Water You can use it to make soft chapathis out of it.Knead the wheat flour from this Paneer Water you will get soft Chapathis.This Paneer Water is very nutritious too.

FOR THE GRAVY

Grind few Cardamoms, Cinnamon, Cloves, Cashewnuts and Almonds in a grinder or in a food Processor and Keep aside.
Cut Onions in  Length wise and take out the skin portion from  ginger and garlic flakes
Grind the tomatoes and make puree of it.
Take a Pan and add some Butter to it and Saute the length wise Onions first and mix till  it changes into Light brown colour and add whole ginger and garlic flakes pieces to it and mix.
When it gets cooled grind the onions, Ginger and Garlic with some water to it
Now both the puree's are ready
Take a Pan add Butter to it and pour the onion paste first and saute in medium flame and mix well till the onions gets cooked well
Add Cardamom,Cinnamon,Cloves,Cashewnuts and Almonds paste to it and mix well.
Add tomatoes puree to it and mix well.
Then Add Salt, Turmeric Powder and Red Chillie Powder and Mix well.
Now add Tomato Sauce and half a cup of Milk to it and mix well.
Let this gravy boil in a medium flame for 10 mins.
Finally add the home made Paneer Cubes and mix well.
Garnish it with fresh cream and the Paneer Butter Masala is ready.
Serve it with Chapathi or Naan Or Paratha.

This picture is of HOME MADE PANEER
      HOME MADE PANEER PIECES

CAULIFLOWER AND POTATO CURRY

INGREDIENTS:

Cauliflower Florets
Onions
Potatoes
Tomatoes
Ginger
Garlic
Curry Leaves
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Sugar
Oil
Coriander Leaves
Jeera (Cumin Seeds)

METHOD:

• Cut Cauliflower Florets and put in a boiling hot water and add salt to it.
• Let the florets boil for 10 to 15 mins and take out from hot water and keep aside.
• Cut medium size Potatoes and  add Salt and Fry them in oil
• Fry the boiled Florets too in oil
• Take out both in a tissue paper so that remaining oil will drain out.
• Cut Onions in length wise and chop Tomatoes too
• Finely chop Ginger and Garlic.
• Take a pan and pour 2 to 3 tbsp of oil to it
• Add Jeera to it and add lengthwise Onions to it and Saute
• Let the onions turn into light brown colour and add Ginger and Garlic paste and mix it
• Add Curry Leaves to it and mix it
• Then add tomatoes and mix
• Add Turmeric powder, Red chillie Powder and Dhania Powder and Salt to it
• Add a pinch of sugar and mix it.
• Add some water and put a lid on it so that tomatoes gets cooked well
• Finally add fried Cauliflower Florets and Potatoes together and mix gently
• Garnish it with Coriander Leaves

Serve the Vegetable with rice or Chapathi or Puri or Naan.



                                                 CAULIFLOWER & POTATO CURRY

TRI COLOR DAL

INGREDIENTS

Chana Dal
Urad Dal Half white
Green Gram Dal half
Onions
Ginger
Garlic
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil
Salt to taste
Coriander Leaves

METHOD:

• Soak Chana dal, Urad dal and Green gram dal in a bowl altogether
• Chop Onions,tomatoes and Coriander leaves
• Take oil in a cooker and add onions
• Saute the onions till it changes to light brown colour
• Add Ginger garlic paste to it and mix and add tomatoes
• Add salt, turmeric powder, red chillie powder and dhania powder to it
• Finally add water to it
• Close the cooker and let 2 whistles come and simmer it for 15 mins so that all the tri colour dals cooks well
• When the cooker gets cooled open the lid and whisk the dal and garnish with coriander leaves

Take the proportion of the dal equally to it.
Serve it with rice or chapathi or naan.

PALAK AND CARROT PARATHA

INGREDIENTS:

Wheat flour
Salt to taste
Jeera
Red Chillie Powder
Black Pepper Powder
Oil

METHOD:

Chop Palak Leaves and Grate Carrot and keep aside
Take a bowl add Wheat flour,Salt, Red Chillie Powder,Black Pepper Powder, Palak Leaves and grated Carrot
Mix all the ingredients with water and dough is ready
Heat tawa or pan and make small chapathis and cook on tawa with oil on both sides
Serve with Papad or Curds

KADDU KI TIKKI

INGREDIENTS:

Kaddu (Bottle Gourd)
Onions
Ginger
Besan (Bengal Gram Flour)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder
Garam Masala Powder
Oil
Salt to taste

METHOD:

• Grate Kaddu and add salt to it and keep aside for 2 to 3 mins
• Squeeze out the water from kaddu
• Chop finely onions and ginger.
• Take a bowl add grated kaddu add onions and ginger
• Add Besan and red chillie powder, turmeric powder, Dhania powder, Aamchur powder, Garam masala powder and Salt and mix it.
• Make small shaped balls and fry it once
• Heat oil in a pan and fry them once till it gets some light brown colour
• Take out and put in a tissue paper and let the oil gets out in tissue paper
• Then press those kaddu balls with your palm and make it flat
• At the end Fry again and kaddu ki tikki is ready

Serve it with Tomato Sauce or Mint Chutney