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Curd Pumpkin and Cheese Tikki Recipe: A Crispy Option for an Evening Snack
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Aaj Tak
www.aajtak.in

Curd Pumpkin and Cheese Tikki Recipe: A Crispy Option for an Evening Snack

If you are tired of pumpkin dishes, try curd pumpkin and cheese tikki. This snack, made from pumpkin and cheese, is not only tasty but also quite simple to prepare. It can be served with tea or green paste during breakfast, or packed in a lunch box for children.

Pumpkin is very healthy, but many people think that dishes made from it are not very appetizing. In fact, this is not true; with proper preparation, you can create many delicious dishes from pumpkin, one of which is pumpkin and cheese tikki. This snack combines taste and ease of preparation. To enhance the flavor, fried flour, bell pepper, and various spices are added. The recipe and list of necessary ingredients are presented below.

To make curd pumpkin and cheese tikki, you will need:

  • 2 cups of grated pumpkin
  • 200 grams of cheese
  • 1/2 cup of fried flour
  • 1/4 cup of finely chopped bell pepper
  • 2 green chilies, finely chopped
  • 1 small piece of ginger, finely chopped
  • 1 teaspoon of red chili powder
  • 1 teaspoon of roasted cumin
  • 1 teaspoon of white sesame seeds
  • Salt to taste
  • Finely chopped cilantro
  • A small amount of oil for frying

First, thoroughly squeeze the water from the grated pumpkin. Then, heat a pan, add the pumpkin, and fry it slightly to evaporate any remaining moisture and make it softer. Transfer the fried pumpkin to a large bowl along with the grated cheese, fried flour, finely chopped bell pepper, green chilies, ginger, and cilantro.

After that, add the red chili powder, roasted cumin, white sesame seeds, and salt, then mix all the ingredients thoroughly. When the mixture is ready, form round tikki by hand. Place the finished tikki on a heated pan with a little oil and fry on both sides until golden and slightly crispy. The finished tikki should be served hot, and green paste or any other favorite paste can be used. If you plan to pack them in a lunch box, make sure they have cooled down a bit before packing.

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Recipe for soft Kubcha in Daba style on a frying pan
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www.aajtak.in

Recipe for soft Kubcha in Daba style on a frying pan

If you want to cook something new and delicious for breakfast or lunch, you can try Tawa Kubcha. Its preparation requires flour, milk, yeast, and some other common ingredients. This kubcha, cooked on a frying pan, turns out slightly golden on the outside and soft inside.

If you are tired of eating roti and paratha every day and want to cook something special in the Daba style at home, Tawa Kubcha can be the best option. It has a golden, crispy appearance and an incredibly soft, cotton-like texture, making it very tasty. People often think that soft and fluffy kubchas can only be made in a tandoor, but by using the right method, you can achieve a restaurant-quality result on a regular home frying pan. It can be served with Amritsari Chhole, Chana Masala, or any other favorite vegetable dish.

First, mix the yeast and sugar in warm water and let it stand for 5 to 10 minutes. When foam appears on the surface, it means the yeast is ready. Then, add the flour, warm milk, and salt to this mixture, thoroughly mixing all components. This dough needs to be kneaded for about 5 minutes, then covered and left for some time. After that, the dough needs to be kneaded again until it becomes soft and pliable. Initially, the dough may seem a bit sticky, but after thorough kneading, it will become soft.

When kneading the dough, stretch and spread it without applying excessive pressure. Then, apply a little oil to the dough and cover it with a cloth to rise. Leave the dough until it has doubled in size. When the dough has risen and doubled, gently press it to release the air and knead it for another 1-2 minutes. After that, place the dough in the refrigerator for a while to allow it to rise slowly.

Next, take a piece of dough the size of a tennis ball and flatten it slightly. Dusting it with dry flour, roll it into a thick round or oval shape. Heat the frying pan and place the kubcha on it. Cover it and cook over medium or low heat. When bubbles appear on the top surface of the kubcha, flip it over. Brush it with oil on top and fry on both sides until golden spots appear. After it is well cooked on both sides, serve it hot.

Tawa Kubcha can be served with chhole, chana masala, yogurt, or any other favorite vegetable appetizer.

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