250 g fresh corn 250 g mushrooms 100 g breadcrumbs 50 g flour 25 g garlic 1 teaspoon butter 10 g green chilli, deseeded and chopped A few spring coriander leaves , chopped A pinch turmeric powder Salt to taste 1/2 teaspoon garammasala powder
Oil for frying
Boil corn and mushrooms with a little turmeric powder and squeeze through a muslin cloth to remove all the excess water. Grind the mixture. Heat butter and saute garlic in butter till golden brown and add to the mince (corn & mushroom ). Add green chillies , coriander leaves , salt , garammasala powder and breadcrumbs. The mixture should be firm. Make tikkis, coat with flour and deep fry. Serve with tomato sauce or green chutney.
500 g spinach , chopped 200 g fresh fenugreek leaves , chopped 100 g onions , chopped 50 g garlic, chopped 50 g breadcrumbs 20 g fresh coriander leaves , chopped 5 g green chilli, chopped 2 g shahjeera Salt to taste Oil for frying
Wash and chop fenugreek leaves , rub them salt and wash. Wash spinach. Slice and brown onions. Boil fenugreek leaves and spinach. Squeeze out water and chop. Add rest of the ingredients and make tikkis. Shallow fry in oil.Serve hot with tomato sauce / green chutney.
100 g curd 1/2 teaspoon cumin seeds ( roasted ) Salt to taste 2 pinches of black pepper A few mint leaves , chopped 1/4 cup milk ( cold )
Adding cold milk , blend curd , cumin seeds , salt , mint leaves and pepper. Add ice cubes and serve chilled. ( If required and a little water ).