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.
People from Punjab love their Achaar. Aloo parantha (flatbread stuffed with potatoes), ghar ka makhan (homemade white butter) and achaar is comfort food at its best for us.
What we call achaar is basically pickled vegetables. Our pickling is done with various spices and not just vinegar. Today I am sharing a punjabi recipe of a popular achaar in our parts of the world – gobhi, gajar and shalgam ka achaar (carrot, cauliflower and turnip pickle).
My grandmother was known for the pickles she made and every winter she would make this cauliflower, carrot and turnip pickle in bulk and send us back with jars of her famous pickle that we would enjoy for months.
When I started blogging (around the same time I started cooking), one of the recipes I wanted to share (and document for my own purpose) was my grandmother’s achaar recipe. One ambitious day I thought I will try it out and called my grandmom up to get the recipe. She explained it in as much details possible how she makes her famous pickle. She tried her best to explain it to me but somewhere I screwed up. I had decided the next time I am at my grandparents for a few days I will learn from her. Unfortunately, I didn’t get a chance to and she passed away three years back.
Easy recipe for homemade besan ke ladoo with just five ingredients.
Its festive season in India, with Diwali just around the corner. The markets are crowded with people, who are busy buying stuff for their house, gifts for others and themselves, shopping for clothes, buying sweets to be distributed or just enjoying all the festivities.
I am very selective when it comes to Indian sweets. For desserts I generally prefer baked goods, but there are exceptions where I would go for an Indian sweet over something baked.
Thin crisp Jalebis are my weakness, warm and soft gulab jamuns are the perfect treat and my mom’s atte ke halwa or kada parshad from the Gurudwara will be my choice any day over any sweet, baked or otherwise. Besan ke ladoo, are another favorite and for this Diwali I thought of making them at home.
Made from gram flour and very few other ingredients, besan ke ladoos are bites of heaven, according me. Goldenish in color and rich with the taste of ghee; the trick to making good besan ke ladoos is to make sure that your gram flour is properly roasted. Your house should smell like roasted besan- that’s when you know its done. But be careful not to let it go too dark, else you wont get the nice goldenish color that besan ke ladoos generally have.