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Heat little oil in frying pan or tawa and shallow fry these tikkis on both side on medium heat. Once done, remove it from flame and let it cool.Combine everything and pour the batter in muffin moulds. Let it be on simmer till the sauce thickens. Add more sugar water if required as the batter should be of pouring consistency. Heat one tablespoon of butter in a pan, add besan and sauté over medium heat till golden brown and fragrant. Mix well.Malai Mewa MaalpudaIngredients1 cup wheat flour200 ml + ½ cup fresh cream/malai½ cup sugar½ cup honey2 tbsp walnuts, lightly roasted and crushed2 tbsp raisins, chopped2 tbsp cashew nuts, lightly roasted and crushed2 tbsp almonds, blanched and peeled1 tsp saunf, slightly roasted and coarsely crushed½ tsp whole saunfChopped and shredded almonds for garnishing.Apply cream sauce on entire maalpuda, spread all the dry fruits on the half part of maalpuda and fold the remaining part of maalpuda giving the dish a ‘D’ shape.DT30.Serve hot with green mint chutney.
Heat sufficient oil in a pan.Now add crumbled paneer and cook for few minutes. Bring it to boil. Add corn paste, almond paste and boiled potatoes, sauté till the moisture evaporates and mixture is dry.Apply a layer of malai on top and garnish with chopped almonds. Now add the vegetables and mix well. Cook it on both sides.Ingredients1½ cup sweet corn kernels, boiled and ground20 almonds, blanched, peeled and ground16 walnuts, halved and crushed1 medium-sized potato, boiled, peeled and mashed100 gm paneer, crumbled2 tbsp oil for shallow frying1 tsp shashi jeera1 tsp saunf powder1 tsp black pepper powder1 tsp garam masala powder1 tsp chaat masala1 tsp red chilli powder½ cup processed cheese1 tbsp lemon juice1 inch ginger, chopped2 tbsp fresh coriander, chopped24 raisins, choppedMethod:Heat two tablespoons oil in a kadhai, add shahi jeera and sauté till fragrant. Finally add the cheese. Add three tablespoons honey. Mix well and set it aside to cool down.Preheat the oven at 2000C for 15 minutes and bake the muffins for 20-25 minutes or until done.
Now add black pepper, red chilli, saunf and garam masala powder along with chaat masala, adjust salt and mix well.Alternatively, the tikkis can be dipped in corn and maida slurry, coated with soya granules and deep fried. Dip the kababs in the egg batter and shallow fry till golden brown. Make the tikkis and shallow fry or deep fry as per your taste. Increase the quantity of honey if you like more sweet. Remove three tablespoons of the besan and set it aside.Pizza MuffinsIngredients:½ cup maida½ tsp baking powder1/8 tsp baking sodaSalt as per taste1 tsp sugar¼ tsp pepper powder1 tsp chilli flakes½ tsp mix herbs3 tbsp oil1/3 cup milk2 tbsp pizza sauce2 tbsp chopped capsicum2 tbsp chopped tomato¼ cup boiled corn¼ cup grated mozzarella cheese¼ cup grated processed cheeseMethodMix all the dry ingredients. In a mixing bowl whisk eggs, add caraway seeds, salt, saffron flavoured milk, reserved roasted besan and mix well. This gives a very crunchy texture to your tikkis. Sprinkle the chaat masala and serve with green chutney.
Once cooled, divide this mixture into twenty equal size balls, stuff with walnuts and raisins, close and shape them into tikki and set it aside.To the remaining roasted besan left in pan add bread crumbs, white pepper powder, cardamom powder, fresh coriander, red chili powder, powdered kasoori methi and salt.Soya cutletsIngredients:1 cup soya granules, boiled and squeezed)2 cups boiled and mashed potato½ tsp garam masala1 tsp aamchur powder1 tsp grated ginger1 tsp chilli paste1 tsp chilli powder½ cup bread crumbs¼ cup chopped mint leaves Salt as per tasteMethodMix all the ingredients very well and form a dough. Once done, remove it on a serving plate. Remove from heat and add cheese, lemon juice, ginger and coriander.Oil for shallow fryingMethod:Dissolve sugar in water and set it aside. Add this mixture to marinated mince chicken and mix well. Divide this mixture in equal portions and shape them into shami kababs.
Also soak the saffron in warm milk. To prepare the batter for maalpuda (pancake), take wheat flour in a bowl, add saunf powder, whole saunf and sugar water, making a runny batter.Kasoori Murgh Shami KababIngredients1 tbsp kasoori methi, crushed to fine powder500 gm minced chicken 1½ tbsp ginger-garlic paste1½ tbsp lemon juiceSalt to tasteA few saffron threads1 tbsp milk2 tbsp butter6 tbsp besan5 tbsp bread crumbs1 tsp white pepper powder1 tsp green cardamom wholesale nylon nail-in anchors powder 2 tbsp chopped coriander½ tsp red chilli powder2 eggs, beaten½ tsp shahi jeeraOil for shallow frying1 tsp chaat masalaMethod:Marinate the minced chicken in a mixture of the ginger-garlic paste, lemon juice and salt for fifteen minutes.Heat a pan, put little oil and pour the wheat flour batter and make a 9*10 inches broad medium thin maalpuda.For the sauce, heat cream in a pan on low flame. Add the wet ingredients one by one to the mixture