An easy yet delicious recipe for corn aloo tikki, or spicy corn and potato cutlets. These are vegetarian and perfect for entertaining.

Even though I have made this recipe for corn aloo tikkis a number of times now, I have never been able to photograph the tikkis and as a result it has taken so long to share the recipe with you guys. I am never left with any leftovers, even when I have doubled, tripled the recipe, since people love these corn aloo tikkis and every last tikki gets over before I can shoot them for the blog. I finally decided to make them only for the blog this time and well here we are today. These corn aloo tikkis are a crowd pleaser, and they will be a hit at your next party, I can guarantee that.

A tikki is basically what most people around the world call a cutlet. In India, we call it a tikki. So when I say corn aloo tikki I mean a cutlet made from corn and potatoes.

I adapted the recipe for these corn aloo tikkis from Sarah’s blog. You should check out her other recipes, she has a lovely collection of recipes.

There are a few things to keep in mind while making these.

Since I don’t add any corn flour to the mix, these do not deep fry well. Only shallow fry them in very little oil.

Also make sure that you refrigerate them and remove in batches, since these are best shallow fried when a little cold. This trick I learnt from a cook we had, who would always refrigerate the cutlets. He said that it helps in getting crunchy cutlets while cooking.

If you want to deep fry them add a little corn flour to the mix. I prefer my tikkis without corn flour, and the absence of it in these makes the corn and aloo tikkis just melt in your mouth when you eat them. And why they are such a hit with everyone.

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New York style baked cheesecake with a rich yet light cream cheese filling and a buttery biscuit crust.

New York Cheesecake

Whenever I think of cheesecake I think about the episode from the TV sitcom Friends where Rachel and Chandler discover the most luscious and creamy cheesecake they have eaten. And ever since that episode, I have wanted to get my hands on a cheesecake that would make me feel how they feel while eating a piece of that cheesecake.

The recipe that I am sharing today is my answer to that episode. The recipe yields a baked cheesecake that has a rich yet light cream cheese filling. I have made this recipe a couple of times now. Each time I have made it for guests, and after baking and letting it cool, I never found time to photograph it, even though it always came out really good. Its good that I didn’t photograph it then because the more I made it the more I gathered on tips and tricks that will help you get the perfect creamy baked New york cheesecake.

New York CheesecakeNew York Cheesecake

The original recipe doesn’t have a crust, but my mom likes crusts, and I have realized so do a lot of other people. Graham crackers are not easily available in India. While traditionally, one would use graham crackers in crust, digestive cookies are a good substitute for using in cheesecake crusts In India, you get McVities digestive cookies which can be used to make the cheesecake crust. I sometimes like to mix in a packet of Unibic’s Honey Oatmeal digestive cookies as well and am always happy with the results.

The recipe is adapted from here and I am so grateful for Katy to have posted it. The original recipe as is was perfect, but required a little tweaking to suit my and my family’s liking.

A few tips I have learnt from the original post (do check it out) as well as baking it a couple of times now, is to make sure all your ingredients are at room temperature. It is very important to keep that in mind if you want a smooth, creamy filling. Although its a vanilla cheesecake, I like the slight tang from lemon and recommend you using both the lemon zest and lemon juice. A 2-hour bake in my oven gives the perfect texture to the cheesecake. Cooking in a bain-marie helps the filling cook slowly and evenly, yielding a creamy cheesecake.

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These chocolate peanut butter cookies are a peanut butter and chocolate lover’s delight. Plus, they are whole wheat!

Chocolate Peanut Butter Cookies

I love baking cookies. I love baking actually. But I do love baking cookies, in particular. The dough is easy to put together. You can scoop out portions and keep the cookie dough in the freezer to bake any time you want. And there are so many variations you can try.

Recently I had planned to make my peanut butter cookie recipe from the blog. While measuring the ingredients I decided to swap some of the flour with cocoa powder to make chocolate peanut butter cookies instead of my regular peanut butter cookies. I also made them 100% whole wheat. They came out great and thought will share the recipe with you.

A note: I did not change the sugar amount, since I like my chocolate stuff to be less on the sweet side. In case you like sweeter cookies, add 2 tbsp of sugar to the recipe.

Chocolate Peanut Butter Cookies

If you are following me on instagram, you would have seen the post on the chocolate chip cookies. It was one of the first posts I wrote on the blog, and while I have made the recipe a couple of times now, it was only recently that I updated it with better photographs and a printable recipe. If you are looking for more cookie inspiration check out that blog post too.

The last couple of days have been busy and was only able to post one new recipe last week but in the coming few days I have a cheesecake recipe, a granola recipe and a corn tikki recipe to share. I am also looking for ideas and inspiration for recipes to try and love hearing your suggestions. Also, a big thank you to everyone who has tried a recipe from the blog and tagged me on your posts on instagram and left a comment on the blog or messaged on Facebook. It really means a lot to me when I see you trying a recipe out and liking it!

Hope you get to try this recipe out. If you do, do share your results. Have a great day!

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