“The Spice Market” an up market restaurant in the swanky neighborhood of Saket emphasizes in its menu on those dishes that make the optimum use of the flavour and aroma of Indian spices. Its Chef Chiquita Gulati shared with us the secrets of her culinary art our show and cooked for us an exquisite range of traditional recipes.
Ingredients: Lotus Stem – 1kg
Fresh Coriander (Finely chopped) – 2 tbsp
Green Chillies (Chopped) – 1 ½ tbsp
Black Cumin Seeds (Shah Jeera) – 2tsp
Dry Mint (Pudina Powder) – 1 tsp
Cinnamon (Dalchini Powder) – a pinch
Kashmiri Red Chilli Powder – 1 tsp
Black Pepper Powder – ½ tsp
Breadcrumbs – ½ cup
Salt to taste
Oil – For Frying
Procedure:•Thoroughly wash and clean the Lotus Stems. Roast them over charcoal (stove with a sieve) till it darkens. Peel the skin and cut in small pieces and grind them into a coarse paste.
•To the paste, add the greens chillies, chopped coriander and all the dry spices.
•Mix with the breadcrumbs and season as per taste
•Divide the mixture into 20-25 balls and flatten into tikkis (patty shaped)
•Heat oil in a pan and shallow fry till crispy light brown coating forms
•Drain excess oil on absorbent paper and serve with fresh green chutney.
First Published: Monday, June 29, 2009, 20:58
