Wednesday, September 30, 2009
Orange zest and a dash of whisky adds a new dimension to regular hot coffee.
Makes 2 cups
2 tsp finely chopped Orange Zest
2 tsp Instant Coffee Powder
2 tsp Whisky (optional)
4 tsp Sugar
4 tbsp Whipped Cream
Put 1.5 cups of water to boil in a pan. Add the orange zest, remove from flame,cover and keep aside for few seconds.Combine the coffee, whisky and sugar in a serving cup and mix well.Strain the water from the orange zest and pour over the coffee mixture and mix well. Serve immediately topped with whipped cream.
This recipe is taken from Tarla Dalal's magazine.
The ever popular combination of fenugreek leaves and potatoes now in tikki form!!!
1 tsp Cumin Seeds (Jeera)
2 tsp Green Chillies (finely chopped)
1/2 tsp Ginger (finely chopped)
1/4 cup Onions (chopped)
1 cup boiled and mashed Potatoes
1/2 cup Fenugreek leaves (methi chopped)
3 tsp dried Fenugreek leaves (Kasuri Methi) dry roasted and crushed
2 tsp Dry mango powder (amchur)
1/2 tsp Turmeric (haldi powder)
1/2 All spice powder (Garam Masala)
Salt to taste
1/4 cup chopped Coriander leaves
1/4 cup Bread crumbs for rolling
Oil for frying
Heat 2 tsp oil in a non stick pan, add cumin seeds.
After they crackle, add green chillies, ginger, onions and saute till onions are translucent.
Add remaining ingredients, mix well and saute for 2 minutes.
Remove from flame and allow to cool/ Divide mixture into 8 equal parts and shape each portion into a round flat tikki.
Roll in bread crumbs, deep fry in hot oil till golden brown on all sides.
Drain on kitchen paper and serve hot.