Monday, 10 March 2014

Meal maker tikki with makhni sauce

 Going out of vegetable stock?.... Refrigerator under repair?....  nor do you have an surprise guest visit?.... Do not fear, if tiny, chocolate brown soya chunks or meal maker is there, this would be, perhaps, an blessing in disguise :)  Just make sure you stock them up from your nearest supermarket and they may never fail your expectations.... Yes ranging from pulao, curry, noodles this meal makers can be mixmatched in our regular cooking, here is one such sample.... meal maker tikki.  To top them more delecious for Potluck party, I have accompanied them with my version of makhni sauce.  Both were godly and  pleased all...

I have combined meal maker with few of vegetables, but other half of combo is completely left to you.... you can add anything that is stocked up at your home ranging from left-over rice, poha, murmura, crumbled paneer etc

Preparation time: 20 minutes
Cooking time:  21 minutes
Yield: Nine moderate shaped tikkis

Ingredients required:

For makhni sauce
  • 2 tbspn butter
  • 1 cup finely chopped onions
  • 3/4 cup finely chopped tomatos
  • 1 tsp ginger-garlic paste
  • 1 tsp shahi garam masala (You can replace them with regular garam masala also)
  • 1/2 tsp degi mirch powder
  • 1 tsp dhanya powder
  • 1 tsp saunf powder
  • Pinch of haldi
  • 4 whole cashewnuts
  • 1 tsp sugar
  • Salt, to taste

For tikki
  • 1 cup meal maker
  • 1/2 cup boiled potato, grated
  • 1/2 cup carrot, grated
  • 1/4 cup finely chopped capsicum
  • 3/4 cup of bread crumbs (from 2 slices of whole wheat bread)
  • 1 tsp ginger-garlic paste
  • Pinch of haldi
  • 1 tsp jeera powder
  • 1 tsp garam masala
  • Salt, to taste


Atfirst, let us start by cooking makhni sauce.  Melt butter and add onions, cook them till they brown.  This is followed by adding rest of ingredients.

Add half an cup of water, simmer the flame till it reaches thick paste.

Now, switch them off, cool and blend to paste.  Makhni sauce is ready :)

On the other hand, I brought two cups of water to boil, adding 1 tsp of rock salt.  As the water starts to boil, I drop off the meal maker balls and cook for five to six minutes on an moderate flame.  This is followed by rinsing the meal maker balls in two other batch of tap-cold water.  Finally squeezed them, blended (without water) and reserved soya kheema in an bowl.  

To this bowl, rest of ingredients like potato, carrot, capsicum and spices are added.  I shaped them heart-like and refrigerated for few minutes.

I semi-fried them with pan filled with oil almost half the surface reachable to tikki.  You may also deep/shallow fry them or grill.

Finally enjoyed, this tasty tikki with buttery, Indian flavoured sauce.  Both were divine... 

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