Various Indian vegetarain Recepies for Festive season

MAKAI ALOO TIKKI

ING:- 6-7 POTATOES BOILED & SMASHED


2 CUP OF CORNS BOILED & GRATED


TAMARIND CHUTNEY


MINT CHUTNEY


SWEETEND CURD


VERY THIN SEV


SMALL CHOPPED CORIANDER LEAVES


¼ CUP OF GRATED COCONUT


2 TEA SP.GINGER,GARLIC,GREEN CHILLI PASTE


1 TEA SP. CORIANDER-CUMIN POWDER


1 TEA SP. KACHHA MASALA


1 TEA SP. AAMCHUR POWDER






PRO:- FIRST BOIL POTATOES SMASH IT SMOOTHLY.ADD SALT & MAKE A SMOOTH            DOUGH


BOIL CORNS GRIND IT COARSLEY, ADD GINGER GARLIC GREEN CHILLI PASTE,SALT&; LITTLE SUGAR FOR TASTE ,CORIANDER-CUMIN POWDER,KACHHA MASALA,1 TEA SP. AAMCHUR POWDER& GRATED COCONUT MIX WELL.


MAKE SMALL BALLS PRESS IT SLIGHTLY AND COVER IT WITH POTATO DOUGH


TAKE ONE FLAT PAN AND SHALLOW FRY THESE TIKKIS.


WHEN U R SERVING TAKE ONE PLATE PLACE 4-5 TIKKIS IN PLATE POUR SWEETEN CURD ON TIKKIS,SPREAD MINT &;TAMARIND CHUTNEY SPRINKLE. SEV & CORIANDER LEAVES ON TIKKIS. YOUR MAKKI ALOO TIKKI IS READY






TIP:- IF U DON’T WANT CURD ON IT THEN ONLY SERVE WITH TAMARIND AND MINT CHUTNEY OR TOMATO SAUCE.


INSTEAD OF CORNS U CAN ADD MUTTER THEN U CAN SAY IT MUTTER ALLO TIKKI.


HOW TO MAKE MINT CHUTNEY


ING:- ¼ CUP OF MINT LEAVES


½ CUP OF CORIANDER LEAVES


5-6 SPINACH LEAVES


2 GREEN CHILLIS


1 TEA SP. LEMON JUICE


SALT &; SUGAR FOR TASTE


1 INCH GINGER


2-3 CLOVES OF GARLIC


2-3 CURRY LEAVES


GRIND IT WELL MINT PUDINA CHUTNEY IS READY