Aloo Tikki (Appetizers - Vegetarian)

Aloo Tikki (Appetizers - Vegetarian)

Ingredients:

* ½ Lemon
* Oil for frying
* ½ tsp Cumin seeds
* ¼ cup Peas, boiled
* Breadcrumbs to coat
* 3 tsp Coriander powder
* 2-3 tsp Coriander leaves
* Salt, Chilli powder to taste
* ½ kg Potatoes, boiled & mashed
* 2-3 pieces green Chillies, chopped
* 250 gm Carrots, Beans, Cauliflower, Cabbage, all chopped


Method:

1. Heat the oil in a pan and saut the cumin seeds. Add all the vegetables.
2. Add half a cup of water to cook the vegetables till tender and keep aside.
3. Add salt, lemon, green chillies and coriander leaves to the mashed potatoes.
4. Make a small sized balls, flatten in palm, put 1 tsp of thevegetable mixture on it, place another flat ball of potatoes on it andclose the edges by pressing.
5. Pat cutlets in breadcrumbs or can be fried just like that.
6. Fry in hot oil in a shallow frying pan, 3-4 pieces at a time.
7. Serve with chutney, curd and chaat masala.



Tip: Peel and cut potatoes and boil them in water in which a littlevinegar is added . It will retain their texture & will be done inno time.It will also avoid bad odor and to give a good color to oldpotatoes.

Marinated Mushrooms Treat (Appetizers - Vegetarian)

Ingredients:

* Salt to taste
* Black Pepper
* 4 tbsp Olive oil
* 1 tsp Rosemary
* 1 kg Mushrooms
* 2 tsp Lemon juice
* 1 tbsp Garlic paste
* 2 Onions, finely sliced
* ½ kg Tomatoes, deseeded and grated


Method:

1. Saute the onion in 2 tablespoons of olive oil until browned then add the tomatoes, garlic, rosemary, salt and pepper.
2. Simmer until all the liquid has been cooked off and a thick sauce remains.
3. Clean the mushrooms with as little water as possible, drain them and cut them in half.
4. Pour the lemon juice over them and leave for 10 minutes.
5. Saute the mushrooms in the remaining olive oil.
6. Add the mushrooms to the sauce and simmer for a further 10 minutes.
7. Can be eaten hot or cold.

Tip: Always make sure that the potatoes are boiled well in advance andcooled before you use them. It would be better if they can berefrigerated for a short time. This helps the starch in the potatoes tosettle down and the tikkis will not be gooey.