Ragda Patties

Ragda patties is an Indian fast food item commonly seen in Mumbai. This dish has two parts ragda- the yellow piece curry and the patties - the potato cutlets. Iam great fan of all these chat items. I wanted to give a surprise to my husband by preparing this item.It was so much fun while preparing this as all the time i was wondering how this will turn out. This recipe is a bit time taking but i bet u its worth thetime after tasting it. 





 INGREDIENTS:
For Ragda Filling
1 cup  dried white peas
1/4 tsp turmeric powder
21/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp tamarind (imli) , soaked
salt to taste

For the tempering (for ragda)1/4 tsp mustard seeds 
a pinch of asafoetida (hing)
2 tbsp oil

For patties
8- Beans
10-Carrots
4-Potatoes
2 tbsp-chat masala
1/2 tbsp-jeera powder
21/2 -chilli powder
1tbsp-Daniya powder
Salt according to the taste
Corn flour-to make dry(qs)
Oil for shallow frying
(The above mentioned masalas amount can be increased or decreased according to the taste)

To serve
Katta meeta chutney

Preparation:
For Ragada 
  1. Soak the dried peas overnight.
  2. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
  3. Prepare the tempering by heating the oil, adding the mustard seeds, asafoetida and stirring till the mustard seeds crackle.
  4. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker (grind some amount of peas to make it thicker).
  5. Simmer for 10 minutes and keep aside.

For Patties
1. Boil and peel the potato and keep aside
2. Now boil the carrots and beans and keep them aside.
3. In a boil smash the veggies and potatoes and to this mixture add all the masala.
4. just before preparing add corn flour and make them into round shape and shallow fry them

For Katta meeta chutney.
3tbsp-tamarind paste
1tbsp-sugar
1/2 tbsp-jeera powder
1/2 tbsp-chilli powder
salt to taste
(sugar and chilli powder quantity can be increased or decreased according to taste)

To serve
Place the patties on a plate.Now add the ragda to the side of the patties and on top of both of them add katta meet chutney and garnish with onions. Now the tasty ragda patties are ready to eat. 
































Got introduced to this yummy Biryani when I visited Hyderabad last time. I was surprised to know that Keema also can be used in Biryani preparation.It was a little spicy but tasted awesome.

Ingredients:
-------------
Keema -1 lb Minced Lamb/Chicken washed
Rice 3 cups - washed and soaked for 40 min
Biryani masala - to taste(I use 3-4 tsp)
Salt - to taste
Red Chili powder -to taste(I use 1 tsp)
Green chillies- 4 slit into half lengthwise
Mint- half bunch washed and chopped finely
Coriander/Cilantro leaves - 1 cup washed and chopped finely
Dry spices - 1cardamom,1clove,1/4 inch cinnamon stick
Oil -2 tbsp
Curd - 1 1/2 cup
Onion - 1/2 finely chopped
Ginger garlic paste -2tsp
Fried onion -4 tbsp
Fresh Lime -1
Color - Optional

Procedure:
--------------
1. Heat oil in a pan and add all the dry spices , sauté for a min .Add onion, green chillies .
2.Once the onions turn brown ,add ginger garlic paste and mix until the raw smell disappears.
3.Add keema/ minced meat to the onion mixture and mix it. Add salt, red chili powder cook for few min.
4.Add Biryani masala(I prefer Shan biryani masala) , curd to the minced meat and cook on medium heat for about 10-15 min.
5.Meanwhile boil water in a wide pot , once the water starts boiling add salt and fresh lime juice.Add soaked rice to the water and cook until its 80% done .strain the rice into a colander and keep it aside.This whole process may take around 10-15min.
6.Once keema is 70% cooked taste and add if anything else is required.Lower the heat.Add pinch of color to 2 tsbp of water and keep it aside.
7.Its time to layer the keema and rice now.Keep half keema aside in a bowl .
8.Add mint,coriander leaves to the keema in pan ,add rice and then start the next layer by adding remaining keema ,mint, coriander, fried onion(I use the one we get in Indin store). Add rest of the rice and finish it off by adding mint,coriander,fried onion and color.
9.If it's small quantity I cook it in pan but you cook in the oven .
10.Cook the biryani on slow flame for 20-30 min depending on quantity.

If you choose to cook in the oven follow the same instructions for layering and set the oven temperature to 400 degrees and cook the biryani for 30 min.

Biryani is ready to be served with choice of any gravy/Raita.



Chili chicken



Ingredients:
Chicken :1.5 pounds
Corn flour: 1/2 cup
Chilli powder (red): 2 1/2 spoons
Salt: To taste
Egg:1
Ginger garlic paste: 1 tb spoon
Coriander powder :1 tb spoon
Onion: 1
Soy sauce: To taste
Tomato sauce: To taste
Oil: Deep Fry

Procedure: 1.Take the chicken in a bowl and add corn flour, chilli powder, salt , ginger garlic paste, coriander powder and mix well (add little water if required for coating).
2.Marinate the chicken for an hour.
3.Add half beaten egg to the marinated chicken mix and deep fry in oil.
4.Heat little bit of oil in separate pan and add onions, chilies saute them for couple of minutes till they are wet. Now add soy and tomato sauce and mix them properly.
5.It's time to add fried chicken to the pan and mix well. Now chili chicken is ready to serve with your favorite beverage.
Enjoy the chicken

Roti pachadi's/pickles can be prepared with any vegetable of your choice.Rolu/mortar is a bowl, typically made of hard wood, ceramic or stone.I remember my grand mom using this mortar/pestle to grind the pachadi and also make batter for vada's and idli's.The pachadi/pickle prepared by using pestle has its own taste , its delicious compared to the one ground in the blender.
Nutritional values:
Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. It has excellent cooling properties.

Serves 2 , Preparation & Cooking time : 15min
Ingredients:
Ridge gourd - 1 peeled and cubed
Garlic - 3 pods
Tomato - 1 (optional)
Red chilies - 2
Green chilies - 2
Peanuts - 3 tsp(optional)
Cilantro - 1/2 cup chopped(optional)
Tamarind pulp- 2tsp(if using fresh tamarind , if you are using store brought paste use 1/4 tsp)
For Tempering/Tadka:
Oil - 2 tsp
Mustard seeds - 1/4tsp
Channa dal - 1tsp
Urad dal - 1/2 tsp
Turmeric - a pinch (optional)
Curry Leaves - 2
Method:
1.Clean and cut tomatoes,ridge gourd,green chilies,cilantro.Heat 1 tsp oil in a pan , add green chilies,red chilies,peanuts.After they splutter add ridge gourd,garlic,tomato and cook them on medium heat for 5-8 min ridge gourd is 60% cooked .
2.Add chopped cilantro and cook the mixture for 2 min.Turn off the heat .
3.Once the mixture comes to room temperature ,blend the mixture by adding salt and tamarind pulp(you can make this pachadi/pickle into smooth paste or also coarse depending on your taste) .
4.Take a pan , add 1 tsp oil .Once the oil is hot add mustard seeds,curry leaves,channa dal,urad dal,turmeric,.Once the dals turn brown switch off the heat and add the tempering to the pickle.

Vegetable Pulao

Vegetable Pulao is a delicious one pot meal , when you are in no mood to prepare big meal.It's a mix of spicy veggies with rice served with raita of your choice.Any veggies can be used, soya chunks also can be used if you like them , its a great source of protein.


Ingredients:
Potato - 2 (Diced into cubes)
Basmathi Rice - 2 cups
Cauliflower - 1 cup(approx 10-15 small florets)
Carrot - 1(thinly sliced)
Peas - 1/2 cup
Onion - 1 (sliced vertically)
Fried onion - 2 tsp(add according to taste)
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1tsp(optional)
Cinnamon - small piece(add according to taste)
Cardamom - 1(add according to taste)
Bay leaf - 1
Oil - 2tsp
Methi - 1/4 cup
Cilantro - 1/2 cup
Mint -2 leaves(optional)
Spring onion - 2 tsp(optional)
Garlic - 2 pods(optional)
Salt - to taste
Green chillies - 2(slit length wise)
Red chili powder - 1/2 tsp(optional , add according to taste)

Method:
1.Wash and soak rice for 30 min.
2.Wash all the veggies and chop them accordingly.Take a pan , heat oil .Add the whole garam masala(bay leaf,cardamom,cinnamon,jeera/cumin seeds) and saute them for a min.
3.Add onion,green chilies and saute them for 2 min,add chopped veggies to the pan.Potato takes a little time to cook so if you are adding peas then add after 2 min to avoid over cooking.Add ginger garlic paste and cook for 2 min .
4.Add salt,chopped mint,methi,spring onions,half cilantro,red chili powder and cook the veggies until they are 40% cooked.
5.Drain all the water ,add rice and saute it for 2min and open cook the rice or turn off the heat and cook the rice with 4 cups of water in rice cooker.

Garnish with cilantro and fried onions and serve with raita.

Grilled corn

Are you corn crazy like me ,then this post might be interesting to you .Grilled corn is the most common snack which we eat.I still remember those days where I used to go with my uncle to pick up fresh corn from the farm and then my grand mother would cook them on charcoal and serve it with garlic,red chili powder and butter.
I went to Hay Market(farmers market) in downtown Boston and saw fresh corn ,without a second thought I picked them up and after I came home asked Shirish if he wants to have grilled corn and his response was a big yes .
Here I have an electric stove so I came up with this idea of using the grill stand which I brought to prepare Pulkas ,it takes some time but believe me the taste is amazing.
Nutritional Values of  Corn.
Method:
Turn on the heat on high ,place the grill on the stove and grill the corn slowly by turning it occasionally.It takes any where in between 20-25 min to cook evenly.


You can serve it with butter or you can prepare "Ellipaya karam(garlic mixed with red chili powder)".
Ellipaya karam:
Crush garlic ,add butter/oil,salt,red chili powder and mix it .


Dear Friends and all my lovely readers,I've been to India for 2 months so couldn't post any new recipes.After a long hibernation I'm back.My trip to Hyderabad(AP) was amazing , had fun with family & friends.Got a chance to eat lot of street food and lots of shopping,I love India.Missing everybody at home , but glad I'm back at the right time to Boston.Summers in Boston are beautiful.
Back to recipe.
Corn chips mixture is my family's all time favorite.Easy to prepare ,lite snack to munch on.
Nutritional values of Corn
Preparation Time : 20-25 min
Ingredients:
Raw Corn Chips/Flakes - 4 cups
Peanuts - 1 cup
Curry leaves - 7-8
Oil - To fry
Garlic - 2 pods(crushed)
Green/Red Chillies - 2(add according to taste & quantity)
Salt - to taste
Red Chili powder - 1/4 tsp(add according to taste & quantity)
Method:
1.In a wide skillet heat oil , once the oil is hot, add few corn chips at a time and fry them for a min until they fluff.Keep them aside in a tissue .
2.In the same oil fry peanuts until the raw smell is gone.
3.Crush the garlic mean while.Take 2-3 teaspoons of oil depending on the corn quantity for tempering .Once the oil is hot add crushed garlic,curry leaves,green chillies.After a min add salt,red chili powder,raisins(optional).Add corn flakes and mix together.Switch off the heat.
Corn flakes can be stored in an air tight container for 10-15 days(allow the corn to come to room temperature before storing in air tight container).

Note:Mix the tempering make sure it doesn't burn,you don't want the bitter taste of the burnt garlic.
Serving Tip: You can add lime,tomato,onion,finely chopped cilantro while serving this dish with a drink.

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