07.27.11

Ragada Patties

Ingredients:
To make the cutlet:
3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil
To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
Chickpeas (brown) (Chana)
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)
Coriander Leaves

 

How to make ragada patties:
  • Boil, peel and mash the potatoes well.
  • Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
  • Mix and knead well into a dough.
  • Now, add the bread crumbs and knead well.
  • Divide the dough into balls.
  • Press each ball with hand so that it would make into a round patty.
  • Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
  • Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
  • To prepare the ragada:
  • Wash and soak channa for about 6 – 8 hours.
  • Boil channa with baking soda in pressure cooker till soft.
  • Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
  • Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
  • Now add tomatoes and salt.
  • Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
  • Now, add the boiled peas, enough water, curd and mix well.
  • Cover and cook on medium heat for 3-4 minutes.

To serve cutlet ragada:

  • Prepare tamarind chutney and mint chutney.
  • Take the serving plate, put two cutlets in the plate.
  • Pour the ragada on the cutlets.
  • Sprinkle chopped onions and coriander leaves.
  • Sprinkle a pinch of chat masala powder and serve hot.

07.27.11

Vegetable Pakora

Ingredients:
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion
How to make vegetable pakora:
  • Boil the potato until just tender, peel and chop finely.
  • Finely chop cauliflower and onion. Shred the cabbage and spinach.
  • Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
  • Let batter rest 1/2 hour in a warm place
  • Add the vegetables and mix in evenly.
  • Deep fry in oil that is heated to 375°.
  • Drain pakoda on paper towels and serve immediately.
  • Serve vegetable pakora with coriander or mint chutney or tomato ketchup

 

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07.27.11

Samosa Recipe

Ingredients:
For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
How to make samosa:

For Cover:

  • Mix all the ingredients (salt, oil, ajwain) except water.
  • Add a little water at a time.
  • Pat and knead well for several times into a soft pliable dough.
  • Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

  • In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
  • Add green peas, cashews and raisins and mix well.
  • Add coriander and keep aside.

To Proceed :

  • Make small rolls of dough and roll it into a 4″-5″ diameter circle.
  • Cut it into two parts like semi-circle.
  • Now take one semi circle and fold it like a cone. Use water while doing so.
  • Place a spoon of filling in the cone and seal the third side using a drop of water.
  • Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
  • Serve samosa hot with hari chutney, tamarind chutney.

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07.27.11

Pao Bhaji Recipe

Ingredients:
12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1′ piece Ginger
Garlic optional
2 Green chillies finely chopped
Preparation:
  • Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
  • Steam all the other vegetables seperately & add them to the onion mixture.
  • Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
  • When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
  • For the pavs:
  • Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
  • Serve hot with bhajji.

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07.27.11

Paneer Pakora

Ingredients:
250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
How To Make Paneer Pakora:
  • Mix first set of ingredients well.
  • Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
  • Let batter rest 1/2 hour in a warm place
  • Cut the paneer into thick cubes.
  • Sprinkle little salt, chili powder on the cubes
  • Deep fry in oil that is heated to 375°.
  • Drain on paper towels and serve immediately.
  • Serve the paneer pakora with coriander or mint chutney

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07.27.11

Matar Chaat Recipe

Ingredients:
2 cups pre-soaked sukhe matar (dried whole peas)
1/2 tsp baking soda
A pinch of asafoetida
Tamarind chutney
Green chutney
2 potatoes (boiled, peeled and chopped)
1large onion (finely chopped), optional
1 tomato (chopped)
1 small cucumber (peeled and chopped)
Lemon juice
Chaat Spices :
Salt to taste
Pounded or ground red chilies
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)
How to make indian matar chaat :
  • Place dried peas in a saucepan and add sufficient water to cover them.
  • Stir in the soda and asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. You can also pressure cook them. Drain.
  • Serve individually taking 2 scoops of cooked peas and cover with little chopped onions, cucumber. tomatoes and  potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on the top.
  • Toss well and serve matar ki chaat.

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07.27.11

Sev Puri Recipe

Ingredients:
10 – Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)
How to make sev puri:
  • Arrange the puris on a plate make a hole in each puri in the centre.
  • Fill with a few chopped boiled potato cubes.
  • Add about 1/4 tsp of tamarind and green chutneys in each.
  • Sprinkle cumin powder, salt, red chilli powder.
  • Sprinkle finely chopped onions.
  • Then generously sprinkle sev all over the puris.
  • Garnish with finely chopped coriander.
  • Serve fresh..

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07.27.11

Masala Dosa Recipe

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

 

Preparation:
Dosa shell
  • Separately soak rice and urad dal at least 6 hour or overnight in water.
  • Grind to paste.
  • Mix together, add salt with water to make batter.
  • Leave in room temperature overnight.
  • Mix onion and chilies to the thin batter.
  • Heat pan or griddle with little ghee or oil.
  • Spread the mix on pan in circular motion to make thin Dosa.
  • Cook on both the sides, if desired.

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07.27.11

French Fries Recipe

Ingredients:
6 large baking potatoes, cut into strips
Oil for deep frying
Salt
How to make french fries:
  • Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
  • Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
  • Heat oil in deep fryer to about 375°.
  • Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.
  • Drain the homemade french fries on paper

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07.27.11

Dhokla Recipe

ingredients:

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)
Preparation:
  • In a bowl add gram flour (besan), Curd and water.
  • Mix well and make a smooth batter. The batter should be of thick consistency.
  • Add salt and set aside for 4 hours covered with a lid.
  • Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
  • Keep the steamer or cooker ready on gas.
  • Grease a baking dish (it should fit in the steamer or cooker).
  • Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
  • Add this to the batter and mix well.
  • Pour the batter into the greased pan and steam for 10-12 minutes or till done.
  • Cool for sometime and cut into big cubes.
  • Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
  • Garnish the besan dhokla with coriander and slited green chilies.
  • Serve with hari chutney.

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