Stuffed Aloo Tikki

Course: Breakfast

Aloo Tikki

Cuisine: North Indian

Aloo tikki is a North Indian and Pakistani snack made of boiled potatoes, onions and various spices. “Aloo” means potato, and the word “tikki” means a small cutlet or croquette.


  • 2 lbs medium potatoes boiled
  • 2 spring onions finelycopped
  • 1/2 tsp freshly ground cumin seeds
  • 1/2 tbsp freshly ground black pepper
  • 1 tbsp green masala
  • 2 tbsps roasted chana dal powder (optional)
  • salt to taste
  • 1 tsp garam masala powder
  • 1 tbsp chopped cilantro

For stuffing
  • 1 cup boiled and crushed green peas
  • 2 tbsps oil
  • pinch asafoetida
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 2 tbsp grated unsweetened coconut
  • 1/4 tsp freshly ground cumin seeds
  • 1/4 tsp freshly ground black pepper
  • 1 tsp green masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp dry mango powder (amchur) or
  • 1/2 tsp citric acid
  • salt to taste
  • 1 tbsp chopped cilantro


  1. In a large bowl, mash the potatoes.
  2. Add the rest of the ingredients and mix well. Set it aside to cool.

For the Stuffing

  1. Heat oil in a small pan. Add asafoetida, mustard seeds, fenugreek seeds, when the seeds start to pop add crushed green peas and cook stirring till the mixture is dry (about 5 minutes).
  2. Add the rest of the ingredients and mix well. Transfer the mixture in a bowl and let it cool.
  3. Divide the potatoes mixture into 12 equal balls. Coat it with bread crumbs, flatten it on the palm of your hands, about 2 1/2 inch circle. Add more breadcrumbs if needed.
  4. Add a spoonful of stuffing, bring the outside edge inside to form a small ball. Make sure it is sealed.
  5. Flatten the ball into a disk about 2 inches wide.
  6. On medium heat, heat oil in a frying pan and shallow fry the disks for about
  7. 3 minutes on each side. It shoul be golden brown on each side.
  8. Serve hot with spicy Chana(chickpea) and green chutney, yoghurt and tamarind chutney.


Pineapple Jam

  • I pineapple(1-1/2 lbs)
  • 6 cups sugar(1 1-1/2lbs)
  • 1/4 cup lemon juice


  1. Peel and cut the pineapple in small pieces
  2. Puree it in a food processor.
  3. In in large saucepan cook pineapple. Bring to a boil stirring occasionally. boil gently for about 10 minutes.
  4. Add sugar and lemon juice, boil stirring constantly to prevent scorching, until mixture reaches gel stage*, about 10 minutes.

Gel Test

Pour a small amount of cooked recipe on a cold plate and place it in a freezer for a few minutes. The product is gelled if it does not run together when separated with a spoon. While doing the test remove the mixture from the heat to prevent over cooking.

Lemon Frosted Apple Cake


  • 3 cups sifted white flour
  • 1 tsp salt
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • 3 cups grated golden delicious apples
  • 2 tsp baking soda
  • ½ cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup chopped nuts
  • ½ cup finely chopped walnuts (for garnish)

Lemon Butter Frosting (recipe follows)


  1. Grease and flour two 9 x 1½ inch cake pans or one 13 x 9 inch Baking pan. Preheat oven to Moderate (350 degrees)
  2. Sift flour, salt, cloves and cinnamon onto wax paper.
  3. Combine grated apples with Baking Soda in a medium size bowl.
  4. Beat butter, sugar and eggs in a large bowl with electric mixer on high until well blended and fluffy.
  5. Stir in flour mixture alternating with apple mixture, beating between addition until batter is smooth. Stir in nuts. Pour into prepared pans.
  6. Bake for 30 min. for layers or 40 min. for the larger pan, or until centre springs back when lightly pressed with fingertip.
  7. Cool completely in a pan on a wire rack
  8. Fill and frost with Lemon Butter Cream or for larger layer, frost top and sides; pat finely chopped walnuts around side of cake, if you wish.

Lemon Butter Frosting

  • 4 oz butter
  • 1 lb icing sugar
  • 1 lemon
  1. In a medium size bowl beat butter until soft.
  2. Add icing sugar alternating with lemon rind and lemon juice from the lemon until smooth and spreadable..

Topra Pak 3

Topra Pak
Topra Pak
Goond, almonds pistachio,kas kas


  • 1 1/4 lb butter
  • 1 lb powder milk
  • 1 lb unsweetened coconu
  • 4 oz almonds crushed
  • 4 oz goond
  • 2 cups oil for frying goond.
  • 1/2 tsp each, elechi and jeifer
  • saffron
  • 2 cans condensed milk
  • 1/4 cup crushed almonds and pistachio
  • 2 tbsp kas kas(poppy seeds)


      1. In a medium saucepan melt the butter, add the powder and mix well.
      2. Put the saucepan in the oven. Every 15 minutes take it out mix and return the saucepan to the oven. Repeat it 2 more times. The mixture will be light brown in colour.
      3. Bake the coconut in the oven at 350 degree till light golden colour, about 20 minutes.
      4. In a wok heat the oil to 350 degrees and fry the goond
      5. Mix the powder milk and coconut, add the nuts, goond, elechi, Jeifer and saffron and mix.
      6. Turn the heat to medium low, add the condensed milk, mix well and cook stirring till the fat separates, about 10 minutes.
      7. Pour the mixture in a 13 x 9 inch cake tin, smooth the top, sprinkle with almonds, pistachio and kas kas.
      8. Let it set overnight.
      9. Cut the Pak in squares and serve.

Pak can be stored in an airtight container in the fridge for a month.

Mulligatawny Soup

This soup is a favorite in South India

Mulligatawny Soup
Mulligatawny Soup


  • 2 level tbsp coriander seeds
  • 1 level tbsp cumin seeds
  • 1 level tbsp aniseed seed
  • 1/4 level tsp fenugreek seeds
  • 1 1″ cinnamon sticks
  • 2 tbsp canola oil
  • 2 medium onions, peeled and chopped
  • 2 carrots, peeled and roughly chopped
  • 2 tbsp green masala
  • 5 oz masoor daal, washed
  • 3 large tomatoes, roughly chopped
  • 1 lt water(4 cups)
  • 1 can coconut milk
  • 3 tbsp cooked rice
  • lemon juice to taste
  • 1 tsp salt


  1. Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
  2. Grind into a powder in a small grinder or with a mortar and pestle.
  3. Heat the oil in a pan, add the onions, carrots, green masala, and frey 2 minutes.
  4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
  5. Cover and cook for 15 minutes or until the vegetables are tender.
  6. Pour into a blender or food processor and blend.
  7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
  8. Serve hot with a toast or cracker.

You can add chicken pieces to the soup before you serve.
Add chicken stock instead of water.

Mithi Sev

Mithi Sev
Mithi Sev


  • 2 cup water
  • 1 cup sugar
  • pinch yellow colouring
  • 1/2 cup butter
  • 8 oz sev (Fine Vermicelli, Misco brand)
  • 1 tbsp golden raisins, (optional)
  • 20 strands saffron
  • 1/2 tsp crushed cardamom seeds
  • 1/4 tsp grated nutmeg
  • 1/2 cup evaporated milk

For Garnish

  • 2 tbsp slivered almonds and pistachio


  1. Preheat the oven to 300 degree.
  2. Boil water, sugaar and food colouring to a light syrup, for about 5 minutes till the sugar has melted.
  3. In a medium saucepan melt the butter, add the broken vermicelli and saute in buteer on medium heat until golden brown in colour.
  4. Add the raisins andd cook for a minute till the raisin pops.
  5. Add the light syrup, saffron, cardamom seeds and nutmeg to the vermicelli.
  6. Continue cooking on low heat until almost all the water has evaporated, about 10 minutes.
  7. Add evaporated milk and cook in the oven for about 0 minutes.
  8. Garnish with almonds and pistachios.
  9. Serve with Papadum, kebabs or samosa.

Thai Crunch Salad with Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tbsp unseasoned rice vinegar
  • 2 tbsp fresh lime juice, from one lime
  • 3 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 2-1/2 tbsp sugar
  • 2 garlic cloves, roughly chopped
  • 1 1″ square piece fresh ginger, peeled and roughly chopped
  • 1 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp fresh cilantro leaves

For the Salad

  • 4 cups chopped Napa cabbage or shredded coleslaw mix
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro


  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth.
  2. Add the cilantro and blend for a few seconds until the cilantro is finely chopped.
  3. Refrigerate until ready to serve.

For the salad,

  1. Combine all of the ingredients in a large bowl and toss to combine.
  2. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.


At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then accented with dried fruits and nuts, and baked until golden brown.

Stollen’s richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.


  • 1                        cup currants
  • 1/4                    cup cognac
  • 1 1/4                 cups golden raisins
  • 1/4                    cup orange juice
  • 5 1/2                cups all-purpose flour, plus more for dusting
  • 6                        tbsp sugar
  • 1/2                    tsp salt
  • 1/4                    tsp ground mace
  • 1/4                    tsp freshly grated nutmeg
  • 1                        cup milk
  • 10                     tbsp unsalted butter, plus 3 tbsp melted
  • 1/4                   cup warm water (about 110 degrees)
  • 2                       packages active dry yeast (5 teaspoons)
  • 3                       large eggs, lightly beaten
  •                          grated zest of 2 oranges
  •                          grated zest of 1 lemon
  • 3/4                  cup chopped citron
  • 1/4                  cup chopped dried apricots
  • 1 1/4              cups blanched almonds, coarsely chopped
  •                         Confectioners’ sugar, for dusting
  1. In two separate bowls, soak currants in cognac and golden raisins in orange juice; set aside.
  2. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside.
  3. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely.
  4. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands.
  5. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat- or parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
  6. Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit.
  7. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through.
  8. Place baking sheet on a wire rack to cool.
  9. Dust with confectioners’ sugar before serving.

To Make 4 smaller Stollen:

You can divide the dough into quarters, roll each quarter in to an oblong 3/4 inch thick and 14 inches long. Brush with melted butter, fold in half and follow instructions from 6.


Daal Kachori

Kachories are crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.



  • 2 cups all purpose floor
  • 2 tbsp vegetables oil
  • salt to taste
  • 3/4 cup water


  • 2 cups Moong daal (without skin)
  • 2 tbsp oil
  • 5 curry leaves
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 tbsp unsweetened coconut
  • 1/2 tsp fennel seeds crushed
  • 1/2 tsp cumin seeds crushed
  • 1 tsp green masala
  • 1/4 cup water
  • 1 tsp salt( or to taste)
  • juice of 1 lemon
  • 2 tsp sugar
  • 1 tbsp chopped cilantro


In a medium bowl, soak daal for a couple of hours.


  1. Drain the daal.
  2. In a large saucepan, heat the oil on med hot heat. Add the curry leaves, mustard seeds, and cumin seeds.
  3. When the seeds start to pop, add the coconut and the daal. Mix well and cook on medium heat for 5 minutes. Add the fennel, cumin green masala and a 1/4 cup water and mix well. Let it cook on medium heat for about 10 minutes. The daal should be soft to the touch.
  4. Add the salt, lemon juice, sugar and cilantro. Mix well. Let the mixture cool completely.
  5. Meanwhile make the dough.

Make the dough.

  1. In a medium bowl, add salt to the flour and rub in the oil.
  2. Use enough water to make a soft dough.
  3. Cover and leave it aside.
  4. When the filling is cold, take a tbsp full and form a ball.
  5. Divide the dough into 25. Roll each dough into a round ball.
  6. Flaten the ball into a puri about 2 1/2 inches round.
  7. Put the filling in the centre of the puri, bring the edges together, pinch the edges together.
  8. In a wok, on medium heat, heat the oil and fry the kachori for about 10 minutes, turning them a couple of times. They sould be light gold in colour and crispy.


Bhinda Masala on Rotla




  • 1 cup Bajra (millet flour)
  • 1 tsp oil
  • 3/4 cup water

Bhinda Masala

  • 1/2 lb Bhinda (okra)
  • 3 tbsp oil
  • 1/4 tsp cumin seeds
  • 1 small onion, thinely sliced
  • 1 small tomato
  • 1/2 tsp dhana Jeera powder(coriander and cumin)
  • 1/4 tsp turmeric(haldi)
  • 1/2 tsp salt
  • 1-1/2 tsp green Masala
  • 1/2 cup yoghurt
  • 1 tbsp finely chopped onions
  • 1 tbsp finely chopped tomatoes
  • 1 tsp finely chopped cilantro
  • 1/2 tsp finely chopped jalapeño


  1. In a small bowl add the bajra, rub in oil and make a soft dough with the water.
  2. Kneed it well.
  3. Divide the dough into 15 small balls.
  4. On a paper towel, flatten the ball into a 2-1/2 inch small rotla.
  5. Cook this on a preheated medium hot tawa.
  6. Cook till it starts to change colour, about 2 min, flip it over and cook for 2 min.
  7. You can cook a few small rotlas at a time.



  1. Wipe the bhinda with a wet cloth.
  2. Cut them in rounds about a 1/2″ thick.
  3. Rub 1 tbsp oil and bake it in a preheated oven for about 15 minutes. They should be a little crispy.
  4. Heat oil in a medium frypan, add the cumin seeds and sauté the onions till they are transparent.
  5. Add the chopped tomato, dhana Jeera powder, haldi, salt, 1 tsp green masala, mix and cook covered, on low heat for 5 minutes, stirring a couple of times.
  6. Add the baked Bhinda, mix well and cook for 5 minutes on low heat.
  7. Mix half tsp green masala in yoghurt and leave it in the fridge.
  8. Mix the chopped onions, tomatoes, cilantro and jalapeño.

To Assemble:

  1. Just before serving, spread a tsp of Bhinda mixture on the rotla, sprinkle it with the tomato mix and serve with yoghurt.