Punjabi Tadka: My version of the famous lehsuni tikki

Following my posts for the Paneer dishes in the Punjabi Tadka is my next try the not so famous starter the Lehsuni tikki (Garlic tikkis). Call it a starter or an appetiser, these lehsuni tikkis are a wonderful combination of the strong odour of garlic and the potatoes. The odour of the garlic flakes doesn't prove to be revolting due to the perfect blend between the Paneer, garlic and the potatoes. 

Having a party at home, why not try these with the Paneer tikka post I had written earlier, works wonderful. Don't you think so!!

Things you would need: 

Garlic Flakes – 4 to 6, 

Medium onion – 1, 

Coriander leaves – ¼ cup, 

Red chili powder – ½ tbsp, 

Medium sized potato - 6, 

Cashew nuts – 6 to 8, 

Cottage cheese grated – ¼ cup, 

Oil to deep fry, 

Salt to taste

The making process:

Wash, boil, cool, peel off and mash potatoes thoroughly. Mix in salt to taste and knead mashed potatoes to make smooth dough. Divide into ten to twelve equal portions. Chop the onion and garlic finely. Clean, wash and finely chop the coriander leaves. Crush cashew nuts and mix with cut onion, garlic, coriander leaves, red chili powder, salt, and grated cottage cheese. Divide the mixture into ten to twelve equal portions. Stuff each portion of mashed potato with a portion of the cottage cheese mixture. Roll and shape into tikkis of approximately two-inch diameter and half inch thickness. Heat up oil in a pan and deep-fry the tikkis till golden brown. Take off and remove on to a clean and absorbent kitchen towel or paper. Serve hot with tomato ketchup or mint chutney.

Note: The left over tikkis and some paneer tikka from the other post can be used as a stuffing for a nice wrap, roll it between the roti or tortilla, after layering with Mayonnaise, sauce of your choice, cheese slice, some nice fresh vegetables. Pack off to work as a nice lunch........

Garlic Cheese Bread

1/2 cup butter

3/4 cup shredded cheddar cheese

2 tablespoons grated parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

dash ground black pepper

dash paprika

Bread:

12 slices Texas toast or 1 large French bread loaf, sliced through the middle

Preheat oven to 400F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or

until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread.

Garlic potatoes

Small new potatoes are available from time to time. Here's a flavorful way to serve them. Leftovers may be reheated or used in salads.

1 pound (about 10) small new potatoes, scrubbed, patted dry, not peeled

6 large cloves garlic, peeled and smashed

2 tablespoons olive oil

1/2teaspoon salt (optional)

Freshly ground pepper

Place all ingredients in microwave casserole. Stir to coat potatoes. Cover. Microwave on HIGH for 10-15 minutes. Stir once or twice to rearrange potatoes. Check for doneness each time. Arrange least cooked potatoes around edge of the dish. Serve hot.