Monday, 11 September 2017

Hariyali Aloo Tikka

Tikka is a type of South Asian food, found predominantly in Punjabi cuisine, and usually served as an appetizer. It is also known as teeka or teekka. "Tikka" refers to a piece of meat, such as a cutlet. The popular dish chicken tikka is made of chicken cutlets in a marinade. Vegetarian varieties are also popular. A westernised version, chicken tikka masala, a curry, is a widely popular dish in the United Kingdom. The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and yogurt. Paneer prepared in a tandoor is also known as paneer tikka. Tikka prepared with meat is known as Kebab. The major ingredient in vegetarian tikkas is potato. The tikka or kebab is deep fried. Kebabs are a popular dish in Mughlai cuisine.

This Hariyali Aloo tikka  recipe is sure to be loved by people of all age groups. This easy-to-make recipe doesn't take much time in its preparation. These baby potatoes, onions, and capsicum are marinated in Coriander, Mint, garlic, ginger, and green chilies. And finally grilled in oven for 10-15 minutes at 180 degree. You can serve it with any raita or some salad. If you're a spice lover, then you can customize this recipe by adding more chilies as per your preference.


1 cup Coriander Leaves
1/2 cup Mint Leaves
1 small Garlic Clove
2 chopped Green Chilies
1 inch piece of Ginger
1/2 Lemon Juice
1/2 tsp Cumin Seed Powder
1 tbsp Gram Flour
9-10 pieces Boiled Baby Potatoes
Onions chopped into big pieces
Bell Peppers chopped into big pieces
Salt to taste


1. Grind coriander leaves, mint leaves, garlic clove, green chilies, ginger, lemon juice, salt, cumin seed powder into a fine paste.

2. Mix roasted gram to the coriander paste and coat the potatoes, onions, bell pepper with the coriander marinade.

3. Place the vegetable in skewers and grill it in a Pre-heated oven at 180c - Keep rotating the skewers in between till it gets slight black edges.

The Hariyali Aloo Tikki is ready to be served hot.

Monday, 4 September 2017

Foxtail Millet Upma

In India, foxtail millet is still an important crop in its arid and semi-arid regions. In South India, it has been a staple diet among people for a long time from the sangam period. It is popularly quoted in the old Tamil texts and is commonly associated with Lord Muruga and his consort Valli.

In China, foxtail millet is the most common millet and one of the main food crops, especially among the poor in the dry northern part of that country. In Southeast Asia, foxtail millet is commonly cultivated in its dry, upland regions. In Europe and North America it is planted at a moderate scale for hay and silage, and to a more limited extent for birdseed.

For our 108th #Foodiemonday Bloghop event, We are back with #Millets recipes, and here I have tried an Upma from Foxtail millets. It was a power pack breakfast for us. We enjoyed this Upma with plain curd, as you can serve it with White coconut chutney. Check out the simple yet healthy recipe of this Foxtail millet upma. Enjoyyy:)


    1 cup Foxtail Millet
    1 Onion   
    1/4 cup Carrot, chopped
    1/4 cup Green beans (French Beans), chopped
    1/2 tsp Mustard seeds   
    1/2 tsp Cumin seeds   
    5-6 Curry leaves, finely chopped
    1 tsp Ginger, grated
    2 Green Chilies, finely chopped
    1/4 tsp Turmeric powder   
    1 tsp Cooking oil   
    1 tsp Ghee   
    2 Tbsp Coriander leaves, chopped
    Salt, to taste


 1. Steam the carrots, beans and cauliflower with a little salt and set aside.

 2. Heat oil in a medium size saucepan that has a light fitting lid; add mustard seeds, cumin seeds and allow them to crackle. Add the chopped onions, curry leaves and sauté until the onions are tender and the color changes to light pink.

 3. Add turmeric powder, green chilies, millet and salt. Stir for about a minute on medium heat until you get a roasted aroma of the roasted millet.

 4. Add 2-1/2 cups of water to the above mixture and cover the pan with a lid. Turn the heat to low and simmer for about 15 minutes until all the water has been absorbed by the millet and feels cooked and looks grainy.

 5. If uncooked, sprinkle more water and simmer a little longer. Once done turn off the heat and allow the mixture to sit covered for 5 minutes. Gently stir in the steamed vegetables, the ghee and coriander leaves until well combined.