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Sindhi Cuisines - Taste of community- Recipe Number - 49
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Bheeya ji tikki
Ingredients:
  • Bheeya(Kamalkakdi or Lotus stem) 250 gms
  • Coriander leaves  -A small bunch
  • Green chillies 4-5
  • Garlic 10-12 cloves
  • Turmeric powder 1/4 spoon
  • Coriander Powder  2 tspn
  • Amchoor (Optional) 1/4 tspn
  • Gram flour(Besan) 1 small cup
  • Salt as per taste
  • Red chilli powder 1/4 tspn
  • Baking soda a pinch
  • Oil for frying

 

 

 

 

Method:
  • Wash thoroughly kamalkakdi,and cut it into pieces of about  2 inches long
  • Now boil these in a pressure cooker with some salt and water ,till 1 whistle
  • Prick it with knife to check whether kamalkakdi is almost cooked or else boil it further
  • Meanwhile mix  chopped coriander leaves,green chillies and  garlic in mortar-pestle (Hamam Dasta) and pound it to obtain a coarse mixture
  • Add salt,turmeric powder,coriander powder,amchoor powder(optional) and mix it properly
  • Now take besan in a bowl,add some salt,red chilly powder and baking soda and mix it properly.Add water to make a batter of thick consistency
  • Now take each piece of boiled kamalkakdi,slit it vertcally and stuff the mixture properly
  • Dip it in besan batter and coat it properly
  • Fry it in hot oil on medium flame for a while,then take it out and press a little in between your palms(carefully so as to not break it) and fry again till crisp and golden colour.Repeat the procedure for all pieces
  • Serve this Bheeya ji tikki with coriander and mint chutney,and get praised for your hard work

 

Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 49
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