It's been months ago since i made a new post, so i feel my finger's trembling while typing the letters....my absence from the blog world is due to many reasons....first my computer was under repair and then a sweet lil angel made her way into my life...and time just flew....it's almost 6 months since i opened my blogger account...Things finally seem to settle down. With so much to share from recipes, to experiences on being new mom, mom to a baby girl and meeting faces behind blogs....my coming posts will cover these and many more things went and going on in my life. But today's post is strictly dedicated to Valarmathi. We satyed in the same apartment and get to know each other through our blogs and got best friends....friends for life....running up and down atleast twice a day to each other's flats...sharing lunches, ordering food from outside, helping in and out, trying/experimenting new recipes, chatting without reason, snack time gossip, sharing blog props and much more....I'am missing all the fun dear Valar...missing all the "good times"....
This recipe is very special because, it is from one of the recipe books bought by Valarmathi and also because she is the one who is gracing the picture holding the tikki...and it was her idea to click that picture....so this post is for you dear Valarmathi...
Now coming to the post....these delectable looking tikki's are easy to make, when you have some left over rice and thinking what can be made out of it....these tikki's come as rescue and these can also be an good evening snack with tea or coffee.
INGREDIENTS:
- 1 cup cooked Rice
- 1 tbsp finely chopped Ginger
- 1 tbsp finely chopped Green chillies
- 1/2 cup Hung curd
- 1 tbsp finely chopped Coriander leaves
- pinch asafoetida
- Salt
- Oil for frying tikki's
- 1/2 tbsp black Mustard seeds
- 1/2 tbsp Urad dal
- 5-6 fresh Curry leaves
- Oil
PREPERATION:
- In a kadai, add oil and temper the ingredients listed under tempering. Cool for later use.
- In a bowl, mix cooked rice, ginger, green chillies, hung curd, coriander leaves, asafoetida, salt and tempering. Mix well.
- Grease your palm with oil and shape the mixture into tikki's.
- Heat oil for frying and deep fry the shaped tikki's.
- Remove on kitchen towel/tissue and serve hot with tomato sauce or coconut chutney.
- Last but not least add your 'love' to make the dish 'YUMMY'.
NOTE: Mixture should not be very wet. If it is wet and you could not shape in tikki's add some besan(gram flour).
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