Shivaratri Recipes

Aloo Khichdi

Ingredients:
1 cup: Samwat /Parsai ke chaawal (washed)
1 no: large Potato, diced small
1 tsp: Zeera
1 tiny piece: Cinnamon
2 no: Chhoti elaichi
2 no: Green Chilies, chopped finely
3 cups: Green coriander for garnishing
2 tbsp: Ghee/oil
2 tsp: Sendha namak (rock salt)
3 cups: Water

Method:

1. Heat ghee. Add zeera, elaichi and daalchini.
2. When slightly colored, add potato and rice.
3. Stir-fry till they look a bit fried.
4. Add chopped green chilies.
5. Add salt and water. Bring to a boil.
6. Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
7. Serve hot garnished with hara dhania.

Aloo Tikki

Ingredients: (makes - 7 to 8 tikkis)
3 no: Large Potatoes, boiled, peeled, mashed coarsely
1/2 cup: Singhare ka atta (waterchestnut flour)
1 tbsp: Fresh coriander leaves, finely chopped
5 no: Green chilies, finely chopped
1/4 tsp: Black pepper powder
1/4 tsp: Kala namak (black salt)
Oil to shallow fry
Salt to taste
Method:

1. Mix all ingredients (except oil) till smooth.
2. Knead into pliable dough.
3. Shape into 2" round thick flat patties (grease hands if it sticks).
4. Grease griddle with a little oil, heat.
5. Place patties; allow cooking on low flame till golden.
6. Flip and cook other side, drizzle more oil if required.
7. Serve hot with green chutney or peanut curd chutney.

Tip: If you are on low cal diet, roast tikkis on nonstick tava, without using oil.