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. It is found in almost every chaat shop or stall in Delhi as well as in other parts of India. Aloo Tikki is. Mumbai Street food, the kind that locals would happily eat while walking along the beach or watching a game.
2 lbs medium potatoes boiled
2 spring onions finely chopped
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
1 cup boiled and crushed green peas
2 tbsps oil
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 tbsp chopped mint leaves
In a large bowl, mash the potatoes.
Add the rest of the ingredients and mix well. Set it aside to cool.
For the Stuffing
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).
Add the rest of the ingredients and mix well. Transfer the mixture in a bowl and let it cool.
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.
Add a spoonful of stuffing, bring the outside edge inside to form a small ball. Make sure it is sealed.
Flatten the ball into a disk about 2 inches wide.
On medium heat, heat oil in a frying pan and shallow fry the disks for about 3 minutes on each side. It should be golden brown on each side.
Serve hot with spicy Chana(chickpea) green chutney, yoghurt and tamarind chutney.
I was was flying from Brisbane to Vancouver view Sydney. When I got to The gate in Sydney, I was very Hungary, it was 9.30 am and My flight was leaving at 10.00 am. There was a coffee shop near the gate and I bought a piece of Mango Coconut and Macadamia bread and a coffee. This bread was so good, I googled for the recipe and found this one. This bread recipe is just as good.
For the mango puree:
1 large ripe mango (or 2 smaller mangos), roughly Chopped.
For the loaf:
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup granulated sugar
2 large eggs, lightly beaten
1 large egg yolk
1/2 tsp vanilla extract
1/3 cup melted butter
1/2 cup chopped macadamia nuts
1/2 cup shredded unsweetened coconut
1 large ripe mango, diced (about 1 to 1 ½ cups)
Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan and then dust with flour. Set aside.
To make the mango puree – Add the chopped mango to the bowl of a food processor. Process until smooth. Measure out ½ cup of the mango puree and set aside.
To make the loaf:
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.
In a medium bowl, whisk together the sugar, eggs, egg yolk, vanilla extract, melted butter and ½ cup of mango puree.
Add the wet ingredients to the bowl with the dry and mix until just combined.
Gently fold in the macadamia nuts, coconut and diced mango.
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
Bake for about 1 hour, until a toothpick inserted into the middle of the bread comes out clean. If the loaf starts to brown too quickly, tent loosely with aluminum foil.
Cool for about 10 minutes, then remove the loaf from the pan and transfer to a wire rack to cool completely.
You can substitute Macadamia Nuts for nuts of your choice.
Matoke is the fruit of a variety of starchy banana, commonly refered to as cooking banana. The fruit is harvested green and thencooke, and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steamed-cooked, and the mashed meal is considered a national dish in both countries. Matoke are peeled with a knife, wrapped in the plant’s leaves nd set in a cooking pot(Swahili; sufuria) atop the banana stalks. The pot is then placed on a charcoal or wood fire and the matoke is steamed for a couple of hours, water is poured into the bottom of the cooking pot multiple times. The stalk s in the bottom of the pot serve to keep the leaf-wrapped fruits above the level of the hot water. While uncooked, matoke is white and fairly hard; cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves and often served on a fresh banana leaf. It is eaten with a sauce made of vegetables, ground peanuts, or some kind of meat.
1 lb matoka (green Bananas)
1 tsp salt
Put the bananas in a large pot, cover it with water and boil for about half an hour on med to hot heat. The banana skin will crack and the bananas are soft.
Remove from the pot and peel the bananas.
Mash them up with a potato masher.
Serve it With Nyama or Kuku. (Light meat or chicken curry) or peanut soup.