Bharva Alu Tikki aka Stuffed potato patties. A patty with delicious, spicy and tangy filling

Have you ever tried boiling potatoes using microwave. I discovered this method few days back. It may not be a new thing for many but  for me it was a discovery. Though the texture is little dry but this 5 minute potato boiling hack is great when you are in shortage of time.  For those of you unaware of this method, I will share it. First poke the potatoes with a fork on all side. Put the potatoes in a microwave tray. And in the center add a microwave safe bowl filled with water. Now put on high for 5 minutes. In between, you can turn the side of potatoes too. And if you feel , that it need more time microwave on high for one or two minutes. And you have boiled potatoes.

This Bharva Alu Tikki have been prepared using the same boiled potatoes. It was the day with busy schedules and had a few guest. So I whipped up this patties in a jiffy. But  mind me these patties are packed with full deliciousness. For the filling  green chutney is used .Recipe for green chutney can be found here.

Huma Kalim

Yields 8 patties

Bharva Alu Tikki /Stuffed potato patties

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

• (I)
• 3 medium size boiled potatoes
• 1 tbsp green chilly
• 3 tbsp chopped onion
• 1 tbsp coriander chopped
• 1/2 tsp turmeric
• 1/2 tsp chilly 1 tsp chat masala
• 3 tbsp. poha soaked in water & drained
• 1 tsp salt
• (II)
• 6 - 7 tbsp Green Chutney
• Corn flour for coating
• (III)
• Oil For shallow frying

Instructions

1. Mash the potatoes and mix in all the ingredients -- (I)
2. Make patties filling the chutney in between.
3. Coat with corn flour.
4. Shallow fry & serve hot.

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Gulab Jamun is an Indian dessert. Rich , delicious and festive this little balls can be a star of any occasion.

UPDATE– This post has been in my drafts since 8 months when my Appi was alive. She passed away in last year in August fighting cancer for 2 yrs. I have been off social media since then. Along with my ammi , she had been my source of inspiration and the reason to blog.  I am trying to get back and thus completing & posting the drafts. It has been a difficult period.

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My Appi makes best gulab jamuns using mawa. When she visited me last year, I asked her to make her famous gulab jamuns  . We bought mawa from the store and started prepping up for it. In Dubai we get mawa made of milk powder , I asked her to make adjustments in recipe accordingly . As she is an expert in making gulab jamuns, I did not interfere as to confuse her. We kneaded the dough & started preparing the balls.  Prepared the flavored sugar syrup. And now started frying our balls in a low medium flame.

To our surprise, these little balls would maintain a shape but after few seconds would burst and spread in oil. We started making adjustments to the recipe with flour & mawa, But the results were same. This process continued till  two hours.Making us irritable, tired and with no gulab jamuns. Appi was quite astonished how this was happening. And we quit the gulab jamun process for that time.

When a recipe fails, it really boggles my mind. And I try & try to get the perfect end result. I googled quite a few recipes of gulab jamuns. Saw many videos. And after few tries and variations , I present to you the perfect gulab jamun recipes. There are few pointers for this recipe.

1. After kneading the dough, it has to be rested for nearly 10 minutes
2. After the resting period , dough has to be massaged with palm to get a soft, smooth &  pliable dough
3. The massaging helps to  make smooth balls leaving no room for cracks.
4. Temperature of oil plays a very important role for the success of the recipe. It has to be low medium heat. (meaning hot but not that hot)
5. Lastly the patience to let it soak in flavored sugar syrup for minimum 2 to 3 hours at room temperature.

Huma Kalim

Yields 18 Gulab Jamuns

Gulab Jamun – A No Fail Recipe Using Milk Powder

Gulab Jamun is an Indian dessert. Rich , delicious and festive this little balls can be a star of any occasion.

30 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients

• 100 gm milk powder
• 50 gm flour
• 1/2 tsp level Baking powder
• 4 tbsp ghee
• 6 to 7 tbsp milk
• oil for frying jamuns
• For the syrup
• 2 cups sugar
• 2 cups water
• 7 to 8 saffron threads
• 2 crushed cardamom

Instructions

1. Prepare Sugar Syrup: Add in all the syrup ingredients and cook till sugar is dissolves. Keep aside
2. Prepare the jamuns:
3. In a bowl mix together milk powder, flour & BP.
4. Add in melted ghee and mix well
5. Now using milk knead a dough.
6. Keep aside for 10 minutes covered with damp cloth
7. After 10 minutes massage the dough using your palm to smooth pliable dough
8. Make 18 to 20 balls
9. Deep fry in medium hot oil in batches on a low heat. Frying one batch takes around 6 to minutes.
10. Fry all the balls & keep aside.
11. Add all the jamuns to a steaming hot syrup. Cover & keep for about 2 to 3 hours so the jamuns soak all the syrup.
12. Serve

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Nutrition

Calories

1133 cal

Fat

61 g

Carbs

95 g

Protein

45 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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Phirni is a rice based thick pudding mildly flavored with rose water. The succulent taste and flavors of this dessert makes it more delicious.

Looking for a quick fix dessert with aroma and flavors. Then Phirni is a answer to it. A milky dessert which can be prepared almost in 20 minutes. Plus an hour or two of cooling time in a fridge. You are done with a delicious dessert. This recipe serves five people.

For this recipe, there are no specialty ingredients. Just found around the pantry.  Well , they are usually available in my pantry.

• Milk
• Rice Flour
• Sugar
• Cardamom
• Pure Rose Extract
• Sliced Pistachio
• Dry edible Rose

We  start the process by heating up the milk. to boiling point.  We don’t need to reduce the milk. Just bring to boil and we move to our next step. We make a slurry of rice flour and little milk. This mix of both rice flour are added to boiling milk, while continuously stirring. Otherwise we will have clumps of rice in the milk, which will be a bit of difficult to break.

A tip here. If in case , there are clumps formed in the milk. Blend with  the hand mixer  till it is a smooth texture.

Let’s  move  to the flavorings. Add the crushed cardamom. And cook the phirni till little thick in texture. Now add sugar at this stage & cook till a little thick consistency. As it will get more thick when cooled. Once done, remove from flame and add rose extract.   Adding rose extract at the very end ensures the flavor of rose are prominent along with aroma. This little tip , I learnt from my ammi.

Phirni is usually served at room temperature or cold.

Huma Kalim

Serves 5 people

Phirni – A Rice pudding

Phirni is a rice based thick pudding mildly flavored with rose water. The succulent taste and flavors of this dessert makes it more delicious.

20 minCook Time

20 minTotal Time

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Ingredients

• 1 liter + 1/2 cup milk
• 3 tbsp. rice flour
• 10 tbsp. sugar
• 2 cardamom crushed
• 1 tbsp rose extract
• Slice pistachio
• Rose petals

Instructions

1. In a bowl add 1/2 cup of milk & rice flour. Mix to form a smooth paste
2. In a heavy bottom deep vessel add milk and bring to boil.
3. Add crushed cardamom
4. Once boiled , add the rice and milk paste while stirring continously.
5. Cook for 5 to 6 minutes stirring continuously till little thick.
6. Now add sugar & cook till thick flowy consistency.
7. Remove from flame and add rose extract. Mix well.
8. Remove in bowl. Garnish with sliced pistachio and rose petals.
9. Cool and serve.

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Gulab jamun

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