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.

Moong Dal Bulgar Kheer

Moong Dal Bulgar (broken wheat) kheer or Paayasa is a sweet dish. Fresh coconut milk, jaggery, cardamom and cashew nuts are also added and prepared this tasty Payasa.Moong Dal Bulgar Payasa is prepared during the festivals and the feasts. Its healthy since moong dal and bugar with jaggery is used. Cardamom is used to add the flavour and it helps to digest the heavy food easily.

Moong Dal is good source of protein and dietary fiber. It is low in fat and rich in potassium, calcium and B complex vitamins. It is easy to digest and the fiber in Moong dal helps to drecrease high cholesterol.
Bulgar or the broken wheat is a good source of fiber. It contains protein, iron and vitamins. It is low in fat and calories. It also helps to prevent constipation.
Jaggery acts as a digestive agent. It has a ability to cleanse our body. Jaggery provide good amount of mineralss.
Fresh coconut milk is Antioxidants and contain vitamins and minerals.
As I said before this yemmy payasa is a 100 % healthy food. Sweet tooth people can njoy this payasa at any time of the day.

Things needed :
Bulgar : 1/2 Cup
Moong Dal 1/2 cup
Jaggery : 1/2 cup
Cashew Nuts : 6 to 8
Cardamom : 4 to 6 pods
Coconut : 1 Cup
Ghee : 1 Tea spoon
Milk : 1 Cup

Method :

1. Wash and cook Bulgar and Moong dal separately in a pressure cooker.

2. Grate coconut and keep it aside.
3. Powder the caradamom.

4. Now grind coconut with little water and squeeze out the milk. Put the same remaining squeezed coconut and grind again with little water and remove the milk (second time).  Keep it separately.
5. Now put cooked bulgar and moong dal in a big pan. Add jaggery. Keep it on the fire.
6. Mix it nicely. Let it boil for 2 minutes. See that it does not burn at the bottom.
7. Now add the coconut milk which is collected at the second time. ( Little watery).
8. Mix it nicely and let this mixture boil for 2 more minutes. Add water if required.
9. Now add the thick coconut milk (the first time you have collected).
10. Let this mixture boil for a minute. Put off the gas and put the Payasa in serving bowl.

11. Add cashew nuts and powdered cardamom. Mix it well.

12. Add milk and a spoon of fresh ghee on the top. ( 1 Tea spoon will do). Mix it nicely and serve

Note : If you want more quantity you can increase the quantity of moong dal and bulgar and jaggery. You can also use dried grapes (raisins). You can even fry raisins and cashew nuts in the ghee and then pour this mixture to the Payasa. Adding more fresh milk will taste good. Do not boil the coconut milk for a long time. It may smell different. You can also use 1 or 2 cloves along with cardamom.
Serves : 4 to 6
Time : 40 minutes.