As I mentioned in my Minty stuffed eggplant post, things are just going too hectic and at times I wonder how I will manage so much later! The thought that blogging might take a back seat itself is depressing and the minute this thought haunts me I try to cook something unusual thinking that ‘kal kisne dekha hai, aaj to accha bana lo’, meaning who has seen tomorrow, let’s cook our best today. So I’m definitely trying hard to post as much as possible now as I do not know what I will do later and keep the blog going. In this process I’m being very sincere to my event ‘Only’- Original and all the recipes which are hidden some where in my mind and I had always wanted to try are being cooked and posted here.
I do not remember how this preparation came to my mind but I knew wanted to try this out, I’d never read or heard someone making this combination, pardon me if I’m wrong in thinking so, but do believe me when I say that it tastes good and the ingredients blend well.
a cup and a half of peas blanched
about a cup of mini sago (soaked)
1/2 cup grated cottage cheese
1/3 cup of leftover cottage cheese and bell pepper cubes6-7 finely chopped green chillies
a tbsp. of grated ginger
1 tbsp. coriander pwd
a tsp. cumin pwd
4 bread slices soaked and squeezed
a pinch of garam masala oil for shallow frying
salt to taste
2 tbsp. chopped coriander
corn starch for coating
Coarsely grind the peas and mix all the ingredients and using ping pong ball size mix make the tikkis.
Roll the tikkis in corn starch and remove the excess corn starch, shallow fry the tikkis and remove it on kitchen towel. It is my personal observation that using corn starch not only yields a crunchy crust but it helps absorb less oil.
Serve hot with tomato sauce.