Baby Corn N Aloo Tikkis/ baby corn and potato cutlets

This is a quick snack recipe. The ingredients and method are extremely simple and it is best served hot on a rainy day with a big cup of Elachi Chai (tea)

BABY CORN N ALOO TIKKIS:
This recipe is to make about 10 to 15 tikkis depending on the size of the tikkis.


Ingredients:
8 medium sized potatoes
10 baby corn cobs
salt to taste
red chilli powder to taste
jeera/cumin powder 1 tsp
garam masala - 1 or 2 tsps
dhaniya /corianer powder -  1tsp
butter/olive oil to shallow fry the tikkis.
Cheese slices , Boondi and Tomato sauce for garnishing.


Method:
Wash and boil the potatoes in a pressure cooker . They should be cooked really well. 
Chop the baby corn cobs . 
Peel the potatoes mash them to a paste.
Add the chopped corn cobs and all the above mentioned ingredients excep the butter.
Mix well and make round but flat tikkis. 

Tikkis ready to be served 

Cook them  well on both side on a flat girdle/or tawa with little butter or oil . Turn each  on the other side when one side turns golden brown.
Serve hot after garnishing with tomato sauce, cheese slice and Boondi. 
Green/Mint chutney acts as a great companion to this. 

English Trifle

Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top. This is exact copy from wikipedia . Well  cannot write any other ways either it is exactly so. Best part about this dessert is it have have anything as a layer and taste good always. I made this yesterday for my older one's birthday and most kids asked me if I could make it for their Birthdays as well. I take it that it was a big hit with kids.


Basically Trifle is all about layering all the tasty stuff together.


Sponge Cake : Bake simple vanilla sponge cake or buy about 250 gms.


Jelly : I used WEIKFIELD Jelly Mix. Banana and Strawberry flavours. This pack has two pouches. Mix them in dry bowl and add half litre of boiling water . Mix well till the crystals dissolve and then let it to set.


Custard : I used Brown and Polson. Dissolve about 4 heaps of custard powder in cold water make a paste without lumps. Boil a Litre of milk with three spoons of sugar and add this paste and cook for about five minutes. Let it set into a thick paste. 


Cream: The best way is to used whipped cream. Since i didn't have it I just replaced it with vanilla ice cream which i whipped with spoon. It just looked  (tasted as well) fine.


Fruits : Usual English trifle has Raspberries or Strawberries . I used some tutti frutti, cherries, apples and grapes for decoration. 
You can use the Can of preserved fruits instead. Pineapple is great with the sponge cake.


Method:
The layers begin with Sponge cake.


1.Cut the sponge cake into one inch thick slices.
arrange them as the base layer of the trifle. 


2.Prepare the jelly. Pour the hot jelly on the sponge cakes and let it set for some time.


3. Prepare the custard and let it set. Meanwhile cut the fruits to decorate ( or to add as a layer in between the cream and custard)


4. Once the Spongecake soaks up the jelly and it is set the next layer can be place. By now the custard also would be ready to be poured as a layer.


5. Now you can either add a fruit layer or a layer of crumbled biscuits according to your taste or a layer of jelly if you are very fond of jelly.


6. The final layer is the thick whipped cream


7. Decorate your Trifle with fruits of your choice and the set jelly. Add a dash of strawberry syrup if you like

8. Let it set well in the refrigerator for a couple of hours and serve chilled.

Aloo Parathas - Potato filling in Flat bread

Cooking new dishes and updating the blog has taken a backseat with painting coming in between .I will for s more time I think it will be quick recipe updates till I get into the mood of trying again.


Aloo Paratha is a family favourite and thanks to a friend of who gave me the perfect way to make it. Being the easiest to make without too much of prior preparation this is a great breakfast/lunch or dinner dish. Best part is it tastes as great with simple curd and pickle as it does with Palak Paneer. 

Here is the recipe of my method of Aloo paratha.
Ingredients  for the Dough:


3 cups of Whole wheat flour
2 spoons of oil
salt to taste
1/2 cup milk
and enough water to mix the dough.
Mix all the above ingredients and make a tight dough and keep it aside for about 30 minutes . Meanwhile prepare the stuffing.Knead the dough well so that it is soft and spread easily.


Ingredients for the stuffing:


6-8 medium sized potatoes
salt to taste
1 tsp turmeric powder
1/2 tsp dry mango powder (amchur)
1 tsp red chilli powder /garam masala powder
1 spoon butter


Boil the potaoes in a pressure cooker . Peel and mash to a fine paste mix all the above ingredients and keep aside covered.


Method:


Take the dough and divide into tiny  lemon sized balls of the. Take two of them and roll them out to the size of the palm. Smear some oil  on of these tiny rotis and spread the filling evenly with the help of spoon .Place the other on top and lock the edges with your fingers.(will post some pictures soon).
Now use some dry flour for dusting and roll this roti out to a bigger paratha. 
Heat the flat girdle (tava) and cook the paratha on both sides with butter/ghee to a golden colour
I am sure you will like the taste . Try and let me know.






Few pictures of my glass paintings:

 

Warli on Glass 

KATHA KALI

Acrylic paints on Glass

Reverse Glass painting.