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Monday, December 29, 2014

Vegetable Tava Pulav with Beetroot

Tava Pulav with Beetroot
Who doesn’t like street food and that to something which is loaded with vegetables? Who doesn’t like Pav-bhaji, tava pulav? At least those who are from Maharashtra? My mouth is watering now just by the thought of it. So here comes a very very easy yet delicious recipe of Tava Pulav which usually we get at the pav-bhaji stand and we order it after we are done with yummy pav-bhaji. I always used to think street food is unhealthy and we shouldn’t consume it, though it never stopped me from having it and relishing it. LOL.

Ingredients:


  1. Cooked white rice: 3 Cups
  2. Onion: 1 Medium (cut in juliennes or thinly sliced) 
  3. Green peas: 1/2 Cup
  4. Beetroot: 1 Small (semi-boiled) 
  5. Green pepper: 1 Medium (cut in juliennes or thinly sliced) 
  6. Tomato: 1 Medium (finely chopped) 
  7. Bay leaf: 1 Large
  8. Cinnamon stick: 1 Medium
  9. Peppercorns: 5-6
  10. Clove: 2-3
  11. Star-anise flower: 1
  12. Cumin seeds: 1 Tbsp.
  13. Cumin-coriander powder: 1Tbsp
  14. Ginger- Garlic paste: 1 Tbsp.
  15. Pav-Bhaji Masala: 2-3 Tbsp. (according to your spice buds)
  16. Butter: ½ Stick
  17. Coriander/ Cilantro leaves: ½ Cup (finely chopped)
  18. Salt: To taste

Procedure: 

  1. Take a large pan or wok and put 1/4 stick of butter to it.
  2. Add bay leaf, cinnamon stick, peppercorns, clove and star anise to it. Sauté nicely till the beautiful aroma of this whole Garam masala fills your kitchen. Put cumin seeds and let them splutter.
  3. Now add onion and fry it till crispy golden brown. Do not over fry it to black color.
  4. While the onion is getting translucent, take a small microwave safe bowl. Peel the beetroot and make cubes of it. Add 4-5 Tbsp. water to it and microwave on high for 4 min. take it out after 2min and stir a little. If you feel beet is sticking to the bowl, add one more tablespoon of water to it and continue in the microwave. Take it out and keep it aside.
  5. Once the onion is done, add tomatoes and little salt. Let it cook till tomatoes are mixed nicely and cooked perfectly.
  6. Start adding other vegetables to it starting with green peas, green peppers and beetroot. Saute them well.
  7. Now add ginger-garlic paste. Stir well.
  8. Add remaining spices like cumin-coriander powder, pav-bhaji masala and more salt. I use “Everest” pav-bhaji masala. Stir it well. Put ½ cup of water and put a lid on it. Let it cook till all the vegetables and spices are incorporated well in each other.
  9. Once the veggies are cooked, add some cilantro to it and stir well.
  10. Now add rice (cooked) carefully and slowly to this mixture. Stir it well. Do not stir it vigorously otherwise the rice grains will break and the pulav will lose its beautiful look.
  11. Add remaining butter and put the lid on again. Taste the rice and if the salt is less, it is the perfect time to add it. Stir it well.
  12. Take the lid off. Take the rice out in a serving bowl and garnish it with the remaining coriander leaves. You may want to take out the whole garam masala or you may garnish the dish with same whole garam masala.
Presenting to you a very healthy yet yummilicious street food. If you like this recipe, give a thumps up and please share it with others. Don’t forget to enjoy this yummy and popular street food of India. Happy Cooking!!!! 

Please leave your comments and suggestions about this recipe. We welcome your feedback.

Enjoy homemade Pav recipe by clicking this link.

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Saturday, December 27, 2014

Sabudana (Sago) Khichadi in Microwave/ साबुदाणा खिचडी/ Sabudana Khichadi Recipes: Traditional way, in Microwave and in Instant Pot/ Tapioca Khichadi

Sabudana (Sago) Khichadi/ साबुदाणा खिचडी




As a kid I never used to like the concept of “fasting”. However, loved all the fasting food items. And out of all the yummy fasting food items, Sabudana Khichadi was my most favorite dish. Mouthwatering for sure. Now we don’t fast at all but love to make sabudana Khichadi as a breakfast item. Here is the simplest recipe of this yummilicious recipe of most popular Maharashtrian fasting food item, Sabudana Khichadi.

Ingredients:



Sabudana/ sago: 1 Cups
Danyache kut/ Roasted peanut powder: ½ Cup
Batata/ Potato: 1 (sliced)
Hiravi Mirchi/ Green chilies: 4-5 (Finely chopped and as per your taste buds)
Jeera/ Cumin seeds: 11/2 Tsp.
Sajuk tup/ Ghee/ Clarified butter: 2-3 Tbsp.
Limbu ras/ Lemon juice: 2-3 Tbsp.
Kothimbir/ Cilantro: ¼ Cup (Finely chopped)
Salt: To taste
Sugar: To taste

Procedure:

1.    Take sabudana and wash it under running water. Soak it with very little water (about 1 cup) for about 6-7 hours. Cover it with a lid. Soaking depends on the quality of your sabudana. There are times when you may need to soak it overnight with some water in it to get that beautiful puffed sabudana for this khichadi.
2.    Take a non-stick kadhai or wok. Put ghee in it.
3.    Take the potato slices in a microwave safe bowl, add ½ cup water to it. Microwave it for 2 min on high. However this step is totally optional. If you like your potatoes crisp in the khichadi, just omit this step.
4.    Once the ghee is hot. Temper it with jeera, green chilies.
5.    Add the potatoes now. Stir it well and put a lid for a minute.
6.    Once the potatoes are done, add sabudana and stir it well.
7.    Add roasted peanut powder to this sabudana mixture.
8.    Put salt, sugar and lemon juice to the sabudana mixture. Stir it well and keep the lid on till the sabudana is cooked properly.

Alternatively: Microwave recipe (Refer video)
I sometimes use this microwave method when I’m in a hurry or don’t want to stand in front of the gas to keep an eye on the sabudana. 
Follow 1 to 5 steps as it is and take a large microwave safe bowl and transfer the sabudana, roasted peanut powder, salt, sugar to it. Mix it well. Put little ghee in it and put this bowl in microwave. Put lid very loosely to this microwave safe bowl. The air shouldn’t get trapped otherwise it will burst while the microwave is on. The air should escape from one side of this bowl. Turn on the microwave on high for 3 minutes. Stir in between. Take it out carefully and add lemon juice and little cilantro to the mixture. Stir it well. Put it back in the microwave for one more minute. Check, if the sabudana is well puffed. If yes then your khichadi is ready or else put it back in the microwave for another minute or so. Stir it well and add finely chopped cilantro to the khichadi. . I have always noticed that the sabudana is well puffed if I make it in the microwave after tempering.



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9.    Serve it hot with sweet lemon pickle (Maharashtrian goad lonche) or yogurt or peanut chutney.

Don’t forget to enjoy this yummy & authentic Maharashtrian meal item. Happy Cooking!!!! 

Please leave your comments and suggestions about this recipe on my blog page. We welcome your feedback :)


Friday, December 26, 2014

Quick Egg-less Microwave Chocolate Cake

Just googled an easy chocolate cake recipe since my toddler loves it and found a nice microwave chocolate cake recipe. Thanks to Madhura’s recipe. I made a little changes according to our family taste buds to the original recipe. With some preparation ahead of time you will be able to impress your guests for sure. My hubby loved it and my toddler hogged onto it LOL. So here we go!!!

Ingredients:



All purpose flour: 1 ½ Cups
Sugar: 1 ¼ Cup (adjust according to your family’s taste buds)
Whole Milk: 1 Cup (room temperature)
Cocoa powder: 3 Tbsp.
Baking Powder: ¼ Tsp.
Baking Soda: ½ Tsp.
Vanilla Extract: ½ Tsp.
Vegetable Oil: 3 Tbsp. (Optional)
Lemon Juice: 1 Tbsp.

Procedure:

1.    Take sugar in a mixing bowl and add room temp milk to it. Stir it till the sugar is dissolved completely. Please adjust sugar according to your taste. I added little less sugar since my family doesn’t like it too sweet.
2.    Once the sugar dissolved completely, start sieving the dry ingredients in the mixing bowl. Start with all purpose flour. Add cocoa powder, baking powder, baking soda respectively. Sieve it nicely by breaking the lumps of cocoa powder and baking soda with the help of a spoon.

3.    Whisk all the ingredients together. There should be no lumps in the cake batter.
4.    Add vanilla extract and oil to the batter. Oil is totally optional however it surely gives a nice glaze and taste to the cake. It helps keep the cake moist. Whisk everything together.

5.    Now add the lemon juice and keep whisking until it’s well incorporated in the cake batter. This will help to rise the cake since we are not adding egg in the batter. Also it will help to make this cake really spongy.

6.    Grease the pan with cooking spray or oil nicely. You may use butter paper in the bottom. I usually use butter flavored cooking spray for all my baking.
7.    Pour the batter in the microwave safe bowl. Tap the bowl lightly on the counter top to take the air bubbles away from the cake batter.

8.    Put this bowl on a microwave safe plate or dish so by any chance the cake oozes out it will be in the dish and will not be a mess in your microwave.
9.    Keep it in the microwave over high power for 5min.
10.  Take the cake out with the help of oven mittens and check with the help of a toothpick insert. Always insert the toothpick in the center or middle of the cake, if it comes out clear that means the cake is ready. If it doesn’t, keep it back in the microwave for another minute. Check it again. At this time it should be done. Every microwave is different so please check after 5min. however do not go over 6 ½ min all together. If you over bake it, the cake will not be moist from inside.
11.   Give a 5 min standing time.
12.  With the help of a knife try to separate it from the edges, take a cooling rack and take the cake out (upside down). Let it cool down on a cooling rack. Taddaaa your quick microwave chocolate cake is ready.


If you like it give a thumps up and please share it with others. Don’t forget to enjoy this yummy and popular cake. Happy Cooking!!!! 

Please leave your comments and suggestions about this recipe. We welcome your feedback.

You can transform same chocolate cake into a beautiful Black Forest Cake

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Quick Egg-less Microwave Black Forest Cake

Hubby’s 40th birthday, wanted to make something different yet easy peasy. Just googled it and found a nice microwave chocolate cake recipe. Thanks to Madhura’s recipe. But didn’t want to just make a cake so transformed the same cake into a beautiful Black Forest cake. With some preparation ahead of time you will be able to impress your guests for sure. My hubby loved it and my toddler hogged onto it LOL. So here we go!!!

Ingredients:

For Chocolate cake:

  1. All purpose flour: 1 ½ Cups
  2. Sugar: 1 ¼ Cup (adjust according to your family’s taste buds) 
  3. Whole Milk: 1Cup (room temperature) 
  4. Cocoa powder: 3 Tbsp.
  5. Baking Powder: ¼ Tsp.
  6. Baking Soda: ½ Tsp.
  7. Vanilla Extract: ½ Tsp.
  8. Vegetable Oil: 3 Tbsp. (Optional)
  9. Lemon Juice: 1 Tbsp.

For Decoration:

  1. Cool whip or heavy whipping cream: 2 Cups (8Oz container) 
  2. Icing sugar or confectioners’ sugar: 1 Cup
  3. Maraschino cherries or red cherries (from Indian grocery store): 9-10 
  4. Strawberry Jam/ mix fruit jam: About 1 Cup 
  5. Chocolate shavings or grated Chocolate: ½ Cup
  6. Water: to make jam thin

Tools:

  1. Microwave safe container: 8 inch (square or round)
  2. 13 inch. Angled Icing spatula: 1
  3. Disposable Decorating bag: 1
  4. Pastry tube (star): 1
  5. Butter paper or parchment paper: 4 (cut in 5-6 inch wide)
  6. Sieve/ strainer: 1 Big & 1 small (tea strainer)
  7. Toothpicks
  8. Cooling rack: 1
  9. Whisk: 1 



Procedure:

1. Take sugar in a mixing bowl and add room temp milk to it. Stir it till the sugar is dissolved completely. Please adjust sugar according to your taste. I added little less sugar since my family doesn't like it too sweet, and also the whipping cream on the decoration is very sweet.
2.    Once the sugar is dissolved completely, start sieving the dry ingredients in the same mixing bowl. Start with all purpose flour. Add cocoa powder, baking powder & baking soda respectively. Sieve it nicely by breaking the lumps of cocoa powder and baking soda with the help of a spoon.

3.    Whisk all the ingredients together. There should be no lumps in the cake batter.
4.   Add vanilla extract and oil to the batter. Oil is totally optional however it surely gives a nice glaze and taste to the cake. It helps keep the cake moist. Whisk everything together.

5.    Now add the lemon juice and keep whisking until it’s well incorporated in the cake batter. This will help to rise the cake since we are not adding egg in the batter. Also it will help to make this cake really spongy.

6.    Grease the microwave safe pan with cooking spray or oil nicely. You may use butter paper in the bottom. I usually use butter flavored cooking spray for all my baking.
7.    Pour the batter in the microwave safe bowl. Tap the bowl lightly on the counter top to take the air bubbles away from the cake batter.

8.    Put this bowl on a microwave safe plate or dish so by any chance the cake oozes out it will be in the dish and will not be a mess in your microwave.
9.    Keep it in the microwave over high power for 5min.
10.  Take the cake out with the help of oven mittens and check with the help of a toothpick insert. Always insert the toothpick in the center or middle of the cake, if it comes out clear that means the cake is ready. If it doesn’t, keep it back in the microwave for another minute. Check it again. At this time it should be done. Every microwave is different so please check after 5min. however do not go over 6 ½ min all together. If you over bake it, the cake will not be moist from inside.

11.   Give a 5 min standing time.
1   12.  With the help of a knife try to separate it from the edges, take a cooling rack and take the cake out (upside down). Let it cool down on a cooling rack. And your "quick, microwave chocolate cake" is ready.
     13.  Now very carefully, with a sharp knife cut the cake in half.

14.  Take strawberry jam in a bowl and add cold water to it, whisk it. Make a thin juice of it. We do not like cherry flavor so I didn't add the syrup of maraschino cherries to make the cake moist. If you like the cherry flavor then instead of using strawberry jam juice, you may use this syrup. Also instead of using water to make the juice, you may add the cherry syrup.
15.  Carefully spread the strawberry juice on the bottom of the cake. Soak it in juice. Also similarly soak the other part of the cake too in another plate. Be very careful, this cake may break it you over soak it or if the layers are too thin.
16.  Take 2 cups (8oz) of cool whip in a mixing bowl and add confectioners’ sugar to it. Fold it gently together. Cool whip becomes very soft and runny at the room temp so you have to handle it very carefully and for a very less time.
17.  Now put the cake either on a plate or on a turn table. Before you start the icing process, slide down 4 pieces of parchment papers under the cake forming a square. We will take these papers out once we are done with the icing. It will keep the cake surface clean.

18.  Take an icing spatula and spread enough amount of the icing on the lower layer of the cake. Spread it evenly.

19.  Put the other part of the cake very very carefully on this one. Spread enough amount of icing on the top layer. At this time spread the icing on the sides and edges of the cake too. The chocolaty cake should not be visible anymore.

20.  Spread the chocolate shavings or grated chocolate evenly on the cake with the help of a spoon. These shavings are very delicate so do not put it with hand, please use spoon. I used tobleron bar for these shavings, however you may use your choice of chocolate bar for it.
21.  Take a disposable decorating bag, cut its tip and put star shaped pastry tube in it. Now fill it with the whipping cream. (Alternatively you may use a zip lock bag, fill it with whipping cream and cut its tip to decorate the cake)
22.  Start decorating the cake. Make small circles or flowers on the cake and put a cherry on each circle. (Before putting the cherries on the cake, strain them in a tea strainer. These cherries have lot of syrup so we need to drain it out, otherwise the cake will be more moist and the cherries will slide down from the icing. Put cherries in a strainer and keep a bowl under the strainer to strain out the syrup from them.)
23.  Remove the parchment paper one by one very gently. You may decorate the sides of the cake if you wish and if you have left over whip cream on hand.
24.  Tadaaa!!!! Your beautiful Black Forest cake is ready.
2  5.  Keep it in the refrigerator and serve it chilled.


Please post your comments on this blog on my blog page. If you like it give a thumps up and please share it with others. Don’t forget to enjoy this yummy and popular cake. Happy Cooking!!!! 


Please leave your comments and suggestions about this recipe. We welcome your feedback.

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Tuesday, December 23, 2014

Avocado-Flax seed meal Uttappa


Today my toddler wanted to eat dosa or uttappa. There was no dosa batter at home and I didn’t want him to eat just suzi dosa. As always my Flax seed meal came to the rescue (yah I know we have been watching too much of “Super why” so the dialogues are coming from there, lol). Wanted to make this dish healthier so added avocado to it. He just loved it. Happy tummy, Happy mummy 

Studies have shown that eating avocado or avocado oil with veggies can dramatically increase the amount of antioxidants you take in.(To know more about Avocado click here) Eating Avocados Can Lower Cholesterol and Triglyceride Levels. Flax-seed meal is really high in Omega-3.

Ingredients:

  1. Jawas/ Alashi pith (Flax-seed meal): 1 Cup
  2. Rava/ Suzi: ¼ Cup
  3. Avocado: 1 Ripped 
  4. Kanda/ Onion: 1 (small finely chopped)
  5. Cheese (optional): ¼ cup (of your choice)
  6. Jeera powder/ Cumin powder: ½ Tsp.
  7. Garlic salt: ½ Tsp
  8. Salt: To taste
  9. Olive oil: 1 Tbsp
  10. Water: To make batter
  11. Kothimbir/ cilantro/ Coriander leaves: For garnish

Procedure:

1.  Take an overly ripped avocado and make nice- smooth paste of it.
2.    Put flax-seed meal and suzi to it. Mix it well.
3.    Add onion, salt and spices to it.
4.    Now add water slowly, don’t add all the water at a time. Keep stirring while adding water.
5.    Make a smooth uttappa batter.
6.    Heat a pan and put or spray olive oil evenly.
7.    Spread the batter on the pan and keep the gas on high for first couple of minutes and later reduce the heat to medium-high.
8.    Put the lid on.
9.    Let the batter cook nicely from the bottom. Once you see nice golden brown base, flip the uttappa and cook again. You do not need to put the lid again.
10.  Once cooked nicely from both the side. Spread cheese on the uttappa and let it be on the hot pan for a minute or so. I used mozzarella cheese. You may add your choice of cheese if desired. This step is to totally optional.
11.  The uttappa is ready with a nice garnish of cilantro. This gives a nice color to this uttappa.
12.  Serve it HOT with your choice of chutney or butter or jam. It’s ok to serve it with jam sometimes since this uttappa itself is very very healthy. My toddler loved it, hope your family loves it too.

Note:
Since I wanted to make it kid friendly, I didn’t add lot of spices in it. However, you may add any spices as per your family’s palate. Also you may add ginger-garlic paste and your choice of veggies in addition to the original ingredients.

I found this a very healthy version of uttappa, what do you think? Please post your comments on my blog page. If you like it give a thumps up and please share it with others.

Don’t forget to enjoy this yummy, kid-friendly dish. Happy Cooking!!!! 

Please leave your comments and suggestions about this recipe. We welcome your feedback.

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Friday, December 19, 2014

Tutti-Frutti Cake

Tutti-Frutti Cake




Frosty the snow man….” my kid came singing this beautiful Christmas song from school. And the nostalgia began. What do we used to do when we were kids at the Christmas time??? Used to eat cakes, cookies and go to the “camp” area in Pune to see the beautiful decorations and meet dear Santa clause. So now what do I want to bake this year which is different to my son’s American culture but still near to my childhood? Here comes the “Britania Tutti-Frutti cake”. I found a vegan recipe online and saved the recipe for later, made some little changes and baked this yummilicious cake. Thanks to Jaintadaka for this vegan recipe.

Ingredients:

All Purpose Flour: 1 ½ cup plus 1 Tbsp for tutti-frutti
Greek yogurt or Plain white yogurt: 1 Cup
Baking powder: 1 Tsp
Baking Soda: ½ Tsp
Olive oil or vegetable oil: 4 Tbsp
Vanilla extract: 1 Tsp
Powdered Sugar: ¾ Cup
Tutti Frutti: ½ Cup plus 3-4 Tbsp for the top of the cake
Cashewnuts: 8-10 cut in small pieces (Optional)
Salt: A pinch

Procedure:

Take a large bowl and sieve flour, salt, baking powder, sugar and baking Soda in it. Now add a 1 tbsp. of all purpose flour to tutti frutti and mix it so that it doesn't sink or stick to the bottom of the pan. Take another bowl and start whisking the Greek yogurt in it. Do not apply pressure while whisking otherwise the cake will not be fluffy. I didn't use any hand mixie to beat the yogurt, mixed it with normal kitchen whisk. The original recipe asked for the plain yogurt but I always prefer Greek yogurt over the plain yogurt for the obvious health reasons also the recipes become much creamier and moist when you use Greek yogurt. At this time add vanilla extract and olive oil to the flour. Add the yogurt slowly to the dry ingredients and keep whisking lightly (you may need to add a Tbsp. of water to the yogurt while whisking it since Greek yogurt is very thick in consistency). Grease the loaf pan with oil or butter flavored oil spray which gives a nice golden-brown color to this cake. I also line it with parchment paper to avoid the mess later. Pour the batter into it. If the batter isn't of the pouring consistency, do not panic, just put all the batter in the pan and tap the pan a little on your counter top this will even out the cake and also the air will be out of the batter to leave a lovely spongy cake once it’s baked. Preheat the oven at 350 F and bake it for 35 to 40 minutes. Mine took 40min however it depends on oven to oven so just check the cake after 37th minute and keep it more or less accordingly. Check with wooden skewer or with a toothpick in the middle of cake, if it comes out clean, your cake is ready.  

when you cut it without cooling, it breaks

If you have lined the pan with parchment paper just take it out pulling it out from the sides along with the parchment paper. However if you haven’t lined it with the paper just wait for 5-7min and then take it out on a cooling rack. Don’t cut it immediately otherwise it will break. Cool it for about 7-8min and then with a sharp knife start cutting the cake in ½ an inch thick rectangles. If you wish you may drizzle some strawberry/ chocolate syrup on the cake as decoration.

It’s one of the best tea time snacks. Enjoy and relive your childhood. Happy Cooking!!!! 

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Thursday, December 11, 2014

Beetroot, Lentils, Potato Cutlets

Beetroot, Lentils, Potato Cutlets


Beetroot, also known simply as the beet, has been gaining in popularity as a new super food due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure and increase blood flow.  It contains potassium, magnesium, iron, vitamins A, B6 and C, folic acidcarbohydrates, protein, antioxidants and soluble fiber. Since I was asked to increase Hemoglobin in my blood, I had to come up with some healthy yet tasty and interesting recipes. All of a sudden someone posted a healthy beetroot recipe on net and I remembered that my mom used to make similar kind of cutlets when we were young. Also in Pune there is a popular joint called “Vaishali” and their cutlets are to die for, and of course they are my favorite too.

Now just didn't want to make beetroot cutlets, so tried adding mixed sprouted lentils to it to make it healthier. Lentils are generally abundant sources of protein. Around 30% of the calories provided by lentils for example come from its protein content. In certain regions of the world, beans and other types of legumes are used as a cheap substitute for meat. So here we go. Let’s enjoy these cutlets.

Ingredients:
Mixed sprouted and boiled lentils

Beetroots: 2 (medium sized boiled)
Mixed-sprouted lentils or legumes: ¾ cup
Potatoes: 2 (medium sized boiled)
Ginger-Garlic paste: 1 Tbsp
Cumin powder: 1 Tbsp
Garam masala powder: 1 Tbsp.
Onion: ½ cup (finely chopped) or Onion powder 1 Tbsp.
Paprika: ½ Tsp
Salt: To taste
Bread crumbs: About 1 Cup or as needed to bind the cutlets
Roasted suzi: About ½ Cup to coat the tikkis
Oil: For shallow frying the tikkis  


Procedure:

Pressure cook beetroots, potatoes and mixed-sprouted lentils in separate containers. If you do not have sprouted lentils ready, do not worry. Just take mixed lentils and boil them or pressure cook them. Also if you do not have mixed lentils, just take any lentils which you have on hand (like moong, mataki, chole, chickpeas etc.) I usually use sprouted lentils for its health benefits. Keep boiled beets and potatoes in the freeze for about an hour or so. This will make it easier at the time of binding the tikkis and will not be extra moist.

Now grate boiled beets, potatoes together add lentils, onions, ginger-garlic paste, salt and all the masalas to the mixture. Mix it well and add bread crumbs (for binding) to make tikkis out of it. You may need more or less bread crumbs as per your mixture. Make round, oval or any shaped tikkis according to your preference and keep them aside. Now coat the tikkis in roasted suzi. 

Take a pan or tava and add little oil to it. The tava should not be very hot. Start assembling the tikkis on the tava and shallow fry them till golden-brown from both the sides. It will become little crunchy if you fry them a little longer which obviously tastes better. Serve them hot with tomato ketchup or any chutney of your choice.

Note:
You may add any veggies of your choice. You may also add grated cheese in the mixture. Add all the spices according to your taste buds. Some people prefer not to boil the beet and just grate it but we in our family like it boiled which is easier to make the tikkis.  

Don’t forget to enjoy this yummy snack item. Happy Cooking!!!! 

Please leave your comments and suggestions about this recipe on my blog page. We welcome your feedback :)