Champakali

This is also one my of mom's most popular dish. This is my family's favorite item. We enjoy it every time mom makes it. My mom usually made Champakali on the Diwali day, and still does to continue the tradition. My mom even won cooking competition with this dish.

The gravy of Champakali is very different and one of the best I have ever tasted. The gravy is very rich and thick because of coconut milk. The tamarind paste tickles the taste buds. For the tikkis, my mom only used green bell pepper. I wanted to make mine a little bit colorful so I used all three red, yellow, and green bell pepper. One can deep fry tikkis by coating them flour. Most important part of the dish is the presentation when serving. When you serve this dish, sprinkle some coarsely ground seeds on top of it. This is the perfect finishing touch for the dish, and fennel seeds increase the taste and aroma.

Ingredients:-

-- For Tikki

• 2 Potato, boiled
  
• 1 Onion, thinly sliced
  
• 1/2 Red Bell Pepper, thinly sliced
  
• 1/2 Green Bell Pepper, thinly sliced
  
• 1/2 Yellow Bell Pepper, thinly sliced
  
• 1/2 cup Spinach, chopped
  
• 1/4 cup Paneer, grated
  
• 2 Green Chili, chopped
  
• 3 tbsp Mint, chopped
  
• 1/4 tsp Ginger, grated
  
• 1/4 tsp Turmeric Powder
  
• 1 tsp Dhania-Jeera Powder
  
• 1/4 cup Bread Crumbs
  
• 1/2 tsp Cumin Seeds
  
• 2 tbsp Olive Oil
  
• Non-Stick cooking spray
  
• Pinch of Asafetida
  
• Salt to taste
  

-- For Gravy

• 2 Red Onions
  
• 2 Tomatos
  
• 4-5 Garlic Cloves
  
• 1 inch Ginger
  
• 1/2 cup Coconut, grated
  
• 2 Green Chili
  
• 1/2 tsp Red Chili Powder
  
• 1/2 tsp Garam Masala
  
• 1 tbsp Fennel Seeds
  
• 1/4 tsp Tamarind Paste
  
• 8-10 Almonds
  
• 1/2 cup Coconut Milk
  
• 1 Cinnamon Stick
  
• 3-4 Green Cardamom
  
• 2-3 Cloves
  
• 2 Red Chili, whole
  
• 2 tbsp Cilantro
  
• Fennel Seeds, coarsely ground
  
• 1 tsp Olive Oil
  
• Salt to taste
  

Method:-

-- For Tikki

1. Heat oil in the pan, add cumin seeds.

2. When they start to turn brown, add onion, red bell pepper, green bell pepper, yellow bell pepper, green chili, spinach, turmeric, dhania-jeera powder, ginger, and salt. Mix well.

3. Cook them until onions and bell peppers are tender.

4. Mash boiled potato in the bowl. Add paneer, asafetida, bread crumbs, mint, and cooked onion and bell pepper mixture. Taste and adjust salt.

6. Make tikkis and lightly cover with bread crumbs. Let it set into the refridgerator for 1 hour.

6. Cook tikkis on griddle with non-stick cooking spray until both sides are golden brown.

-- For Gravy

1. In blender, add onion, tomato, garlic, ginger, coconut, green chili, red chili powder, garam masala, fennel seeds, tamarind paste, almonds, coconut milk, salt, cilantro, and little water.

2. Blend them into the smooth gravy consistency.

3. Heat oil in deep pan. Toast cinnamon, cardamom, cloves, and red chili in it.

4. Add blended gravy to the pan, mix well, and cover with lid.

5. Simmer the gravy for 30-35 minutes on medium-low heat. Stir occasionally. If it gets too think, you can add water to make it consistent for your liking.

-- When Serving

1. In serving bowl. Take tikki and pour gravy on top.

2. Sprinkle some coarsely fennel seeds. Serve with naan, paratha, or rice.

Enjoy...



This is my entry to Curry Mela hosted by Srivalli