Palak Aloo Tikky & Dahi Baby Potatoes.

Palak Aloo Tikky  and Dahi Baby Potatoes are a snack or a chat dish. We can have Palak Aloo tikky and Dahi Baby potatoes as dinner too. Even we can have them as starter also. I have used very little oil and well taken care and used mild spices. Children especially love this dish since lots of potatoes are added and mother can be happy at least in this way she can feed her kid spinach. (Palak) and some calcium content that is Dahi. Palak and boiled potato tikky and Dahi Baby Potatoes definitely make all age group happy I am sure.

Palak is rich in potassium and low in sodium. It is a rich source of vitamin A and reduces the risk of eye diseases. Using Palak in your daily diet helps to control the blood pressure to normal levels. It reduces the hypertension and helps to maintain a proper blood flow. Palak is rich in minerals like manganese, copper, magnesium, zinc and phosphorus. These minerals help to build strong bones.
Another important mineral is found abudantry in spinach is Iron. Iron reproduce red blood cells. Iron also useful for boosting the body;s metabolism.
Potatoes are very good source of vitamin B6 and good source of potassium, copper, vitamin C, manganese, phosphorus and dietary fiber.

So here we go and see how to prepare Palak Aloo Tikky & Baby Aoo Dahi. Eating Tikky with green chutney or sweet chutney or with ketch up is normal. I thought a bit and tried this Baby Aloo Dahi which goes very well with the Palak Aloo Tikky. 

Things Needed : 

Palak Aloo Tikky
Palak leaves : 1 Bundle
Potatoes : 2 to 3 (Medium sized)
Peas :  1 Cup
Chiroti Rava : 1 Cup  (Thin sized Samolina)
Green chilly : 2 to 3
Ginger : 1 Table spoon (grated)
Jeera : 1 Tea spoon
Coriander leaves :  2 Table spoons
Garam Masala : 1/2 Tea spoon
Salt : as required
Oil : 1/2 Cup (2 to 3 Table spoons)

Method :
1. Wash and boil potatoes and peas in a pressure cooker. Leave it for cooling.
2. Wash and cut palak, green chilly and coriander leaves in to small pieces. Grate ginger.

3. Roast Rava (Samolina) for 2 ti 3 minutes. (Let the raw smell disappear).

4. Now Remove the outer skin of the potato and smash the cooked peas.
5. Keep a pan on the fire and heat. Put 1/2 tea spoon of oil and add jeera.

6. Add cut green chilly and cut palak leaves. Mix it well and cook on medium flame till water disappears. (3 to 4 minutes)

7. Take a big bowl.  Put potatoes and peas. Smash potatoes and cooked peas.
8. Add  coriander leaves, smashed potatoes, ginger and peas. Add little turmeric and garam masala powder.
9. Add required salt and mix it well.
10. Add roasted chiroti Rava to the mixture and put off the gas. Put this mixture to abig pan.

11. Now mix the mixture nicely and prepare dough.

12. Divide the dough in to small portions.
14. Keep a pan on the fire. Heat. Sprinkle oil.
15. Take one small portion of the Tikky mixture and flatten on your palm.
16.Give the desired shape. Put this Tikky on the heated pan. lower the flame and cook.

17 Sprinkle oil on the top and cook till it is brown. Now turn the other side and cook for 1 to 2 minutes.
Now serve hot Palak Aloo Tikky with your choice of side dish. (Chutney or Ketch up).

18. You can prepare 5 to 6 Tikkiess at a time. Prepare the remaining Tikkies in the same way.
20. No need to add much oil.
Note : You must boil potatoes nicely. Do not over boil them. You can also add any other vegetables like carrots or beans to the mixture. (Cook them till soft and add them).
You can add spice according to your wish. (More or Less).
Serves : 4 to 5
Preparation Time : 20 minutes
Cooking time :40 minutes


Dahi Baby Potatoes

Things Needed :
Baby Potatoes : 10 to 12
Jeera Powder : 1/2  Tea spoon
Pepper Powder : 1/2 Tea spoon
Salt : Required
Dahi (curd or yogurt) : 1 Cup
Whole Jeera : 1/2 Tea spoon
Oil : 1 Table spoon

Method : 
1. Wash and pressure cook baby potatoes for 6 to 8 minutes. Leave it for cooling.
2. Remove the skin of baby potatoes when it is cooled.

3. Now keep a pan on the fire and heat. Add oil.
4. Add jeera and fry for 10 seconds.

5. Now add baby potatoes and mix it nicely.

6. Add salt and pepper + jeera powder.

7. Stir in between and cook for 2 to3 minutes.

8. Now shift the cooked baby potatoes to the serving bowl.

9. Take a small bowl. Put 3 to  4 baby potatoes and add 2 to 3 table spoons of curd and mix it nicely and serve with Palak Aloo Tikky.

Note : 

You must roast jeera and pepper podes and powder it. You can prepare this powder and store it insmall quantity, so that you can use it whenever you want it. You can also add curry leaves or coriander leaves to the potatoes. Cooking baby potatoes on low flame will enrich the taste bud. Do not use much oil. You can also use big potatoes instead of baby potatoes. Boil them and cut it in to small cube size and use it. You can also use chat masala while you serve Dahi Baby potatoes.

Serves : 4 to 6

Time : 10 minutes to cook

Preparation time : 20 minutes.

Jat Pat Curry (Tomato Moong dal & Carrot Fry )

Jut Pat curry is very easy to cook, not much of ingredients needed either. I have tried Simple Moond dal with tomatoes and carrots fry.

These two dishes does not take much of your time and it does contain rich source of proteins and other minerals. It boost energy and keeps you full for a long time.
I have used Moond dal and tomatoes for dal and carrots and green chilly with and coriander leaves for both the dishes.
Let us see the recipe Now :
Jutpat means quick. It should be with in a few minutes.
No onion OR garlic is used in this combo dishes.

1 Moong Dal - Tomato Curry :

Ingredients :
To cook :
Moong dal : 1/2 Cup
Tomatoes : 2
Green chilly : 1
Pepper pods : 2 to 3

To Add : 
Mustard and jeera/cumin seeds, curry leaves, ingh/Asafoetid seasoning.
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Ginger Grated : 1 Teaspoon

For Seasoning :
Ghee/Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cunin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh/ Asafoetida : A pinch

Method :
1. Wash and pressure cook moong dal, tomatoes, pepper pods and slit green chilly. ( Wash and slit before adding and wash and cut tomatoes. (Discard the tomato seeds before adding to cook).

2. Keep a pan on the fire and add ghee/oil, mustard seeds, jeera and let mustard splutter.
3. Add curry leaves and ingh to it. Put cooked moong dal mixture and mix it nicely. Add required water.

5. Wash and remove the outer layer of ginger and wash it again. Grate it and put it to the dal.
6. Add salt and turmeric powder. Let it cook for 2 minutes again. Add cut coriander leaves and shift the ready curry to a serving dish.

7. Jatpat Curry / Moong dal curry is ready to serve.

Note : 

I did not add any spice to the dal. It is simple and mild spicy. Cooking green chilly along with moong and tomatoes adds to spicy taste. Adding any spice powder is your choice.
Adding more ghee is optional. I used ghee to season the curry.
Time : 10 Minutes,
Serves : 2 to 3

2.  Carrots Fry :

Wash and grate  2 to 3 carrots and keep it aside.

Wash and cut green chilly (1) and keep it aside.

Wash and cut coriander leaves, curry leaves.

Keep a pan on the fire and heat. Add 1 tablespoon of coconut oil (Or your choice of oil), mustard seeds, jeera (each 1/2 teaspoon). Let mustard seeds splutter. Add cut green chilly, grated carrots and curry leaves. Fry for 1 to 2 minutes. Add a pinch of turmeric powder and required salt. Mix it well.

Remove it from the pan to a serving dish. Your carrot fry is ready to serve. 

Note : Use your choice of oil. Adding any spice powder is optional. Adding cut onions and garlic is optional. I have not used it.

Time : 5 Minutes 

Serves : 2 to 3