Dinner tonight was a labor-intensive meal. Gracias Mari :) We spent hours in the kitchen preparing everything from scratch. We made cilantro chutney and even doctored the Whole Foods Organic Ketchup with extra seasoning. I wanted to make sure all the flavors were just right. And I am happy to report, dinner was a flavor explosion!
Potatoes – 2 large, boiled & peeled
Dried Fenugreek Leaves – 1 Tbsp (aka Kasoori Methi)
Roasted Peanuts – 2 Tbsp, roughly crushed
1/4 c. peas
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Chaat Masala – 1 tsp
Dried Mango Powder – 1/4 tsp (aka Amchur)
Cilantro – 2 Tbsp, finely chopped
Bread Crumbs – as needed for coating tikkis
Oil – for pan frying
1. Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.
2. Add Peas, Peanuts, Cilantro, Green Chilies and Dried Fenugreek Leaves. Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder. Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikkis can be rolled small for appetizers or larger for veggie burgers.
5. Roll out all of the tikkis.
6. Pour out some bread crumbs on a flat plate and dip and roll the tikkis to coat completely.
Curried Carrot Soup1 T. olive oil
- Heat the oil in a large saucepan over medium heat.
- Add the onion, celery, & garlic. Cook, stirring occasionally, until the onion is golden, about 5 minutes.
- Add the carrots and stir well. Stir in the curry powder and ginger and cook, stirring almost constantly, for 30 seconds.
- Add the broth and bring to a boil over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer until the carrots are very tender, about 30 minutes.
- In batches, transfer the soup to a blender, process until smooth and pour the puréed soup into a large bowl. (If you have an immersible hand blender, you can purée the soup right in the pot.) Return the puréed soup to the pot.
- Stir in the coconut milk and stir over low heat just until the soup is very hot; do not simmer. Season the soup with salt and pepper. Serve hot.