Paneer has to be the all time favorite versatile ingredient of mine. Its meaty, and takes on the flavours very well. This recipe for aloo paneer tikki can be put together easily in minutes. I make these patties in advance and freeze them. The patties freeze well. I just thaw it and fry it whenever required. My son loves anything paneer. So I keep a stash of these patties all the time for a quick evening bite.
Here is how to do aloo paneer tikki. Boil couple of potatoes until tender. Peel them and coarsely mash them. Set aside. Shred the paneer. Take a big bowl and add in all the ingredients and mix well. Make lime sized balls from the mixture and gently press them into patties.
Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Do not move the tikkis a lot with the spatula. It may break. Let it just cook for two minutes on each side. Remove the tikkis and drain on paper towels.
Main Ingredients
- 2 potatoes, boiled and mashed
- 200 grams shredded paneer
- 1 medium sized onion, finely chopped
- 1 teaspoon ginger garlic paste
- 3 sprigs coriander leaves, finely chopped
- 2 green chillies, finely chopped
- 1 teaspoon salt
For Frying
- 100 ml refined sunflower oil
- Take a big bowl and add in all the ingredients and mix well. Make lime size balls and gently press them into patties.
- Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Remove the tikkis and drain on paper towels.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Indian
Main Ingredients
- 2 potatoes, boiled and mashed
- 200 grams shredded paneer
- 1 medium sized onion, finely chopped
- 1 teaspoon ginger garlic paste
- 3 sprigs coriander leaves, finely chopped
- 2 green chillies, finely chopped
- 1 teaspoon salt
For Frying
- 100 ml refined sunflower oil
- Take a big bowl and add in all the ingredients and mix well. Make lime size balls and gently press them into patties.
- Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Remove the tikkis and drain on paper towels.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/aloo-paneer-tikki-recipe/
My husband loves Kerala Rice. Its also called as the palakkadan matta rice. There is a red hue on the rice which is nothing but the pericarp. Its highly nutritious and rich in fibre. The traditional method can take a long time to cook. The rice is cooked in lots of water. The one basic problem that people face when cooking matta rice in pressure cooker is that the water spews out of the pressure cooker during cooking and the whole place becomes a starchy mess. This can be easily avoided by using a pot inside a pressure cooker.
Video of how to cook kerala matta rice in a pressure cooker.
Here is how to cook kerala matta rice in a pressure cooker.
Wash and soak the rice for 30 minutes minimum. You can soak up-to an hour.
Take the pressure cooker and add in one cup of water to the cooker. Take a bowl and add in the washed and drained rice. I used 1 cup of rice. Add in 7 cups of water to the bowl. Place the bowl inside the pressure cooker filled with water. Cover the cooker and cook for 8-10 whistles on medium flame. We need this many whistles as we are cooking by pot in pot method. I also like my rice to be soft. So I cook for 10 whistles. It takes about 12-15 minutes. After the said whistles, switch off the flame and let the cooker rest for 30 minutes. Do not open the lid until that time. The rice will absorb and get swollen during the resting time.
Note: I cook the rice using pot in pot method. If the water is directly added, the water spews out during cooking creating a big mess on the stove. This can be easily avoided by using pot in pot method.
After 30 minutes, open the cooker. There will be lots of water in the bowl along with the cooked rice. Drain the rice on a colander.
Note: I do not cook the matta rice by absorption method as I find the rice to be gummy. So I always add lots of water and drain it later on. If you are worried about losing nutrition, please use the water in making chapati dough, etc…
Perfectly cooked kerala matta rice is ready!
- 1 Cup Matta Rice
- 7 Cups Water
- Wash and soak the rice for 30 minutes minimum. You can soak upto an hour.
- Take the pressure cooker and add in one cup of water to the cooker. Take a bowl and add in the washed and drained rice. I used 1 cup of rice. Add in 7 cups of water to the bowl. Place the bowl inside the pressure cooker filled with water. Cover the cooker and cook for 8-10 whistles on medium flame. We need this many whistles as we are cooking by pot in pot method. I also like my rice to be soft. So I cook for 10 whistles. It takes about 12-15 minutes. After the said whistles, switch off the flame and let the cooker rest for 30 minutes. Do not open the lid until that time. The rice will absorb and get swollen during the resting time.
- After 30 minutes, open the cooker. There will be lots of water in the bowl along with the cooked rice. Drain the rice on a colander.
- Perfectly cooked kerala matta rice is ready!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Rice
- Cuisine: South India
