Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

International Cuisine

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Rajma Tikki or Kidney Beans Patty

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Rajma Tikki or Kidney Beans Patty

Makes 15-16 patties

Ingredients:

  • 1 cup rajma or kidney beans
  • 1 cup finely chopped onion
  • 4 bread slices
  • ¼ cup chopped cilantro
  • 1 teaspoon amchoor powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon grated ginger
  • Salt to taste

Method:

  1. Wash and rinse rajma. Fill the bowl with enough water and soak the rajma overnight.
  2. Next day, drain the water. Add the rajma with 1½ cup water into a pressure cooker. Cook upto 5-6 whistles.
  3. Let the pressure gets down. Open the pressure cooker lid and transfer cooked rajma into a seperate bowl. If there is any water, drain it. Add chopped onion, cilantro, amchoor powder, red chilli powder, coriander powder, grated ginger, and salt with rajma and mix everything.
  4. Chop the bread slices and add them to grinder. Make a fine powder. Add these bread crumbs to the rajma mixture and knead to a soft dough. Divide the dough into 15-16 round shaped balls. Flatten these balls between your palms.
  5. Heat a flat tava or griddle. Place these flattened pattis on a pan. Brush them with little oil. Cook from both side by flipping the other side.
  6. Serve hot with green chutney or tamarind chutney.
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Tofu Pad Thai Noodles

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Tofu Pad Thai Noodles

Serves: around 4 persons

Ingredients:

  • 8 oz packet of pad thai noodles or any rice noodles
  • 1 red or yellow bell pepper sliced
  • 1 big carrot thinly sliced
  • 3 bunches of scallion or spring onions (chop both greens and onions seperately)
  • ¾th packet of extra firm tofu or 2-3 eggs beaten (see notes below)
  • 2 tablespoon crushed roasted salted peanuts
  • 4 lemon wedges
  • 2 garlic cloves chopped
  • 5-6 tablespoon Pad thai sauce (I used store brought)
  • 2 tablespoon Sriracha sauce (optional if you want spicy)
  • 4 tablespoon olive oil
  • Salt and pepper to taste

Method:

  1. Cook noodles according to the instructions on the packet.
  2. Wash and cut the vegetables. Get tofu and drain the water from the package. Place the tofu on 2-3 layers of paper and place 2-3 layers of paper on top of it. Place a weigh on top layer of paper. Let it sit for 15 minutes.
  3. Add 1 tablespoon oil in a pan. Make square pieces of tofu and add them to the pan. Fry until the pieces are crisp and golden brown. Remove from the pan and keep it aside.
  4. If you are using eggs, beat them together. Add salt and pepper. Heat a tablespoon oil in a pan and pour in egg mixture. Allow to cook. Flip it to other side and cook again. Transfer the ready omelette on the plate. Cut the omelette into medium thin stripes. Keep it aside.
  5. Add remaining oil in a wok. Add chopped garlic. Add chopped onions (from scallions) and saute.
  6. Add rest of the vegetables(except greens) and tofu or egg omelette. Cook for 2 minutes, stiring in between. Add pad thai sauce, sriracha sauce, salt and pepper
  7. Add noodles and bring the heat to simmer. Toss everything to combine. Cook for a minute.
  8. Serve immediately with crushed peanuts,chopped greens and a lemon wedge on top.

Notes:

  1. Add more or less vegetables as per your choice. Adjust the seasoning accordingly.
  2. You can add bean sprouts.
  3. I like sriracha sauce to make it spicy. You can use any chilli sauce or completely avoid to make it mild.
  4. I like to add protein to my noodles. So, I use tofu or eggs. Sometimes both. You can avoid this too and add only vegetables. The tofu packet I used was 14oz.
  5. Pad thai sauce has tamarind sauce, water, soy sauce, brown sugar, chilli sauce, salt, and pepper.
  6. Usually, for cooking noodles, I use a large pan and add water and salt in it. Start boiling and add noodles. Cook for 5-7 minutes. Make sure they are not overcooked. Drain and set aside. Drizzle some oil to avoid stickyness.