- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
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DAl / Lentils - Index
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- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
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DAl / Lentils - Index
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- Beans
- Rice and Pulao's - Index
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About rice and pulao
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-
Rice and pulao's
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- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
- Arhar dal with rice khichdi
-
Rice and pulao's
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-
About rice and pulao
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- Meat Dishes - Index
-
Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken shammi kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
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- Kati Roll
- Paneer dishes - Index
-
Paneer dishes
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- About paneer
- Paneer dishes - Index
- How to make the paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer curry (paneer ke sabzi)
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
-
Paneer dishes
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- Kofta - Index
- Vegetable dishes - Index
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Vegetable dishes with gravy
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- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
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Vegetable dishes with gravy
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- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
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- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Bharwa Baingan (Stuffed Eggplants)
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
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- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian desserts - Index
-
Desserts .. Popular North Indian sweets
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- About Indian desserts
- Indian desserts - Index
- Almond burfi (Badam Ki Burfi)
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Boondi or Boondi Ladoo
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Kheer (Rice pudding)
- Kala Jamun
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Ras Mali
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
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- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- Breakfast dishes - Index
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to make the paneer at home
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- Cooking measurement conversion
- Measurement Converter
Hariyalli tikki or Hara bhara kebab
Harriyalli tikki or Hara bhara kebab is a delicious and a very tempting snack. It is a healthy, vegetarian version of kebabs with a tasty blend of ingredients for those who love kebabs but are vegetarian.
“Hara” in Hindi means the green color and “Bhara” means whole-sum. The Hara bhara kebab gets its name and wonderful green color from spinach and green peas.
Hara Bhara kebabs are made with the mix of boiled spinach, boiled green peas, and boiled potatoes mashed together with chopped onions, green chilies, grated ginger, coriander leaves and salt. This mixture is then added with little corn flour to bind the mixture well to hold into a tikka or ball shape, and then they are shallow fried as a tikki or deep fried as a kebab. Serve these hot hara bhara kebab as a snack or appetizer with some spicy and tangy chutney or sauce.
“Hara” in Hindi means the green color and “Bhara” means whole-sum. The Hara bhara kebab gets its name and wonderful green color from spinach and green peas.
Hara Bhara kebabs are made with the mix of boiled spinach, boiled green peas, and boiled potatoes mashed together with chopped onions, green chilies, grated ginger, coriander leaves and salt. This mixture is then added with little corn flour to bind the mixture well to hold into a tikka or ball shape, and then they are shallow fried as a tikki or deep fried as a kebab. Serve these hot hara bhara kebab as a snack or appetizer with some spicy and tangy chutney or sauce.
Ingredients:
4 Medium potatoes – boiled
1 Cup green peas – shelled and boiled
1 Cup boiled spinach
2 Tablespoons of chopped coriander leaves
1 Tablespoon fresh grated ginger
1 Medium green chili- fine chopped
3 Tablespoons fine chopp onions (optional)
4 Tablespoons corn flour or Besan (Gram flour) as needed
1 Teaspoon salt or to your taste
Cooking measurement conversion
Measurement converter
4 Medium potatoes – boiled
1 Cup green peas – shelled and boiled
1 Cup boiled spinach
2 Tablespoons of chopped coriander leaves
1 Tablespoon fresh grated ginger
1 Medium green chili- fine chopped
3 Tablespoons fine chopp onions (optional)
4 Tablespoons corn flour or Besan (Gram flour) as needed
1 Teaspoon salt or to your taste
Cooking measurement conversion
Measurement converter
Directions:
1. Once you boil the potatoes let them sit until they cool down then peel them.
2. Grate the boiled potatoes. Squeezed the water out from the boiled spinach.
3. With a fork mash the green peas a little.
4. In a bowl add grated potatoes, boiled green peas and boiled spinach and mix
them together.
5. Mix in grated ginger, chopped green chilies,chopped onions, chopped coriander
leaves and salt.
6. Add and mix corn flour to the potato mix for binding.
1. Once you boil the potatoes let them sit until they cool down then peel them.
2. Grate the boiled potatoes. Squeezed the water out from the boiled spinach.
3. With a fork mash the green peas a little.
4. In a bowl add grated potatoes, boiled green peas and boiled spinach and mix
them together.
5. Mix in grated ginger, chopped green chilies,chopped onions, chopped coriander
leaves and salt.
6. Add and mix corn flour to the potato mix for binding.
7. Divide the mixture into 20 to 25 equal portions or according to the size you
preferred to make the tikki or kebab.
8. Grease your hand and take a portion at a time and roll it into a ball then press
it in between your palms to give it a flat tikki shape or make it cylindrical
shape for kebab shape, keep it aside on a plate. Repeat this process until all
the tikkis or the kebabs are made.
preferred to make the tikki or kebab.
8. Grease your hand and take a portion at a time and roll it into a ball then press
it in between your palms to give it a flat tikki shape or make it cylindrical
shape for kebab shape, keep it aside on a plate. Repeat this process until all
the tikkis or the kebabs are made.
Directions for frying the kebab:
1. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat up then turn the heat down to medium. The correct temperature is important.
2. To test the oil to see if it is ready, drop a little piece of potato mix in hot oil, if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the tikkies or the kebabs will absorb too much oil and remain greasy, Adjust the heat accordingly.
3. Now take 5 to 6 kebabs and one after another gently drop them into hot oil.
1. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat up then turn the heat down to medium. The correct temperature is important.
2. To test the oil to see if it is ready, drop a little piece of potato mix in hot oil, if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the tikkies or the kebabs will absorb too much oil and remain greasy, Adjust the heat accordingly.
3. Now take 5 to 6 kebabs and one after another gently drop them into hot oil.
4. Let the kebabs fry for 1 minute then with the pierced spatula turn the kebabs around and let them fry, after 1 minute turn them back again. With the spatula keep flipping the kebabs upside down for 4 to 5 minutes or until they become crisp. Keep the heat to medium high.
5. Once kebabs become crisp with the pierced spatula take them out from the oil and place them on the plate over paper towel so that excess oil is absorbed. Turn the heat down. (Because oil is hot and you do not want other batch of kebabs to fry quickly)
6. Drop another batch of kebabs in the oil, and then raise the heat up to medium
high. Repeat the process until all the kebabs are made.
7. Serve Kebabs hot with coriander chutney or tomato ketchup.
8. You may also shallow fry Hariyalli tikki on a cast iron griddle or non stick
frying pan.
high. Repeat the process until all the kebabs are made.
7. Serve Kebabs hot with coriander chutney or tomato ketchup.
8. You may also shallow fry Hariyalli tikki on a cast iron griddle or non stick
frying pan.
Hariyalli tikki
1. Heat the oil in a griddle or frying pan and place 4 to 5 tikkis at a time on the
griddle .
2. Let the takkies fry for 2 minutes then with the spatula turn them to other side and fry them for 2 minutes then flip them back and fry. For 8 to 10 minutes keep flipping the tikkies around after every 2 minutes so that they get fry evenly from both sides, pour oil around the patties so that they become crisp.
griddle .
2. Let the takkies fry for 2 minutes then with the spatula turn them to other side and fry them for 2 minutes then flip them back and fry. For 8 to 10 minutes keep flipping the tikkies around after every 2 minutes so that they get fry evenly from both sides, pour oil around the patties so that they become crisp.
Tips:
1. After boiling the potatoes leave them for a while then peel them, that way they leave the starch and they do not split in pieces when frying them.
2. Do not use green color in the tikkis to make it look green. If you wish you may increase the quantity of spinach to give a dark green color. In that case add a little more corn flour for binding.
3. If you wish you can add paneer or any other ingredients in the tikkies or the
kebabs.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Aloo tikki (Potato patties) Potato cutlets
Aloo chola tikki Bread rolls stuffed with potatoes
(Potato & chick peas mix patties)
Aloo bonda Vegetable cutlets
(Potatoes balls dip in gram flour & fried)
Aloo tikki (Potato patties) Potato cutlets
Aloo chola tikki Bread rolls stuffed with potatoes
(Potato & chick peas mix patties)
Aloo bonda Vegetable cutlets
(Potatoes balls dip in gram flour & fried)
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