veg rice
Ingredients:
Rice - 1 cup
Oil - 2 tblsp
Spring Onions - 2, finely sliced
Green Capsicum - 1 medium , cut into julienne
Carrot - 1 small, cut into julienne
Cabbage - 1/4 small, finely sliced
Green Chillies - 2 to 3, cut into julienne
Coriander Leaves - 1/2 cup, chopped
Tofu - 100 gms, cut into strips
Salt - 1 tsp
Coriander Leaves - 1 tblsp, chopped for garnish

Method:
1. Wash rice and soak in water for 15 minutes.
2. Heat oil in a heavy based pan over moderate heat.
3. Add vegetables, chillies, coriander leaves and tofu.
4. Stir gently, cover pan and cook for 2 to 3 minutes.
5. Drain rice and add to pan.
6. Stir till translucent.
7. Mix in salt and 2 cups of water.
8. Cook rice for 10 to 15 minutes till water is absorbed and rice is tender.
9. Garnish with coriander leaves.
10. Serve hot.

ALOO TIKKA SANDWICH

Grocery:
2-3 medium sized potatoes, boiled and peeled
1 plum tomato
1/2 cup frozen peas
1/2 cup corn
1-2 green chilis, finely diced
1/4 white onion, finely diced
Handful of cilantro, chopped
~2 cups cornmeal**

Masala Rack:
2 tspn. salt (more to taste as needed)
1 tspn. amchur powder (dried mango powder)*
1 tspn. cumin powder
1 tspn. coriander powder
1/4 tspn. lal mirch

Staples:
Ketchup
Coriander chutney

*Amchur powder gives the potato filling a tangy, sour kick. You can substitute chaat masala or anardhana (pomegranite powder). If you don’t have any of those, use a splash of lemon juice.
**You could also substitute breadcrumbs for the cornmeal.

Preparing the Aloo Tikkis:


1. Take the boiled and peeled potatoes and finely mash them. You should use a masher or ricer, but seeing as we don’t own either of those kitchen utensils, we used our hands and a wooden spoon. Try to get as many lumps out of the potatoes as possible b/c they make rolling difficult.

2. Chop the tomato in half and then squeeze the water out like you would squeeze a lemon. The seeds and tomato juice should come out.

3. Finely dice the tomato and the onion and mix it into the aloo along with the green chilis.

4. Microwave or boil the peas and corn (you can combine them). Puree in a food processor until creamed and then mix into the aloo.

5. Mix in the cilantro and spices. Adjust the spice and salt to taste. If the aloo tastes under spiced, just add a little of each dry masala in a similar proportion.

6. Mix about 1 cup of the cornmeal into the mixture. This will help to firm up the mixture. Keep the remaining cornmeal in a bowl for coating the tikkis.

7. Tear off portions of the aloo mixture and gently roll into balls between your palms. Then pat it into a circular patty. Coat it with the cornmeal on all sides.

8. We used our Cuisinart Griddler for cooking the patties. Using the flat plates, heat to high and then spray the grill plates with EVOO cooking spray. Grill the tikkis until golden on each side. You can also pan fry the tikkis on a hot skillet using a little oil.

9. Smear the two outer sides of bread slices with butter. Put them on the grill buttered side down and grill until slightly golden. Smear one side with ketchup and the other side with coriander chutney. Sandwich two aloo tikkis inside then grill again until the bread is completely golden and crusted. Enjoy!