Ragada Pattice ! A Street Chat

 

Potato pattice/Aloo tikki with dried peas curry served with green chutney and sweet chutney.Lets make this delicious street chat for evening snack today.

Aloo tikki

4  potatoes
1/2 tspn cumin powder
1/2 tspn amchur powder/dry mango powder
1/2 tspn chilli powder
2 pinch turmeric
2 tbspn chopped cilantro/kothambari soppu.
1 finely chopped green chillies
3 slice bread pieces
3 tbspn all purpose flour/maida.
Oil for deep fry.
salt to taste

1)Pressure cook the potatoes ,take out the skin and mash it with bread pieces.
2)Add remaining ingredients except maida.
3)Lets make a thin paste of maida,pinch of salt and water.
4)Make the pattice,dip it in maida paste and deep fry it.
5)Handle gently while flipping it.

Ragada

2 cups white dried peas(vatana)
1 tbspn oil
1/2 tspn mustard seeds
2 strings curry leaf
1 tspn ginger+garlic paste
2 pinch turmeric
2 pinch hing
2 finely chopped green chillies
1 tspn garam masala
1/4 tspn amchur powder
1 tspn chole masala
1/2 tspn pav bhaji masala
1 tspn jaggery
salt to taste

1)Soak the dried peas overnight and pressure cook it till very soft .Boil it for some more time in low flame.You can use green dried peas or white or even the combination.
2)Heat oil in a deep bottom pan,add mustard seeds when it pops add curry leaves,hing,turmeric,ginger garlic paste,green chillies.
3)Add the boiled peas and all the spices and salt.
4)Let it boil for 10 min,add jaggery.
5)Cook in medium low heat for 15 min.
6)Ragada is ready

Chutneys
Green chutney ---click here for the recipe
Tamarind date chutney---click here for the recipe
yogurt -Beat 1 cup yogurt with salt and 1/4 tspn sugar,keep it aside

Preparation

Take 2-3 pattice,add 2 serving spoonful of ragada over the pattice.
Top it with 1-2 tbspn yogurt,1 tspn tamarind/dates chutney,1/2 tspn green chutney.
Atlast some finely chopped onion,tomato,sev,cilantro
You will love it!

 

Tamarind dates chutney for chats

No chaat is complete without the sweet and tangy chutney over it!.Lets see what u need to make this chutney.

1 cup Tamarind extract
6-8 dates
1/2 cup jaggery
1/2 tspn of roasted cumin powder
1/4  tspn  red chilli powder(optional)
salt to taste

How to make

1)Soak the dates for 2-3 hrs and tamarind separately.Extract juice from tamarind.
2)Grind the dates and pulp.(I have also tried using dry raisins and  dry cranberry),add 1/4 cup water  if  the mixture is very thick
3)Boil the mixture for 10 min in med-low
4)Add jaggery(I used half jaggery and half sugar)and the spices
5)Simmer and boil.

Store it in dry air tight container or even freeze it.

I always have these chutneys so it easy to prepare any kind of chat.

Notes
1)I even soak a Tbspn each a dry rasins and cranberry along with dates so its more nutritious and tasty.
2)I used dry dates so had to soak for a while.If u use the wet variety just go ahead and grind without soaking.
3)You can make it with jaggery or sugar or a combination.I suugest you to add atleast half jaggery or full amount
4)It requires more jarggery than u think it would,just to balance the tamarind sourness.


 

Green chutney

 

 

This cilantro-mint chutney is easy to make and is used for all  chats like bhel,ragada pattice,samosa chat,papdi chat,pattice and much more.Store it in your refridgerator and enjoy with ur evening snack or even with ur meal.

 

1 bunch or 1 cup coriander leaves/cilantro/kothambari soppu

1/2 cup mint.

2 small green chillies

1 inch ginger

2 garlic pods

1/4 big onion

1/2 tspn white sesame seeds(optional)

1 tablespoon lemonjuice.

salt to taste

 

Combine everything  and blend it  in the mixer to a fine paste.You can add few tsps of water to ease grinding but don't add more.

 

Storage

 

When I  more shop fresh mint and cilantro,I make more chutney  so...I,

 

1)Refridgerate for 4-5 days in air tight container

 

2) Freeze it in small quantities in small ziplock bags.I usually keep it for 1 month.

Poori ,Bombay Saagu!Best Combo

 

Poori Bombay sagu is the best combo!very commonly made in karnataka.Bombay sagu is easy to make yet tastes very good with pooris.



Poori
2 cups wheat flour.
salt to taste
Oil for deep fry
water to make dough

Lets combine wheatflour,salt and make a medium tight dough.Leave it aside for 15-20 min.Roll it into even thickness circle,dust very little wheat flour if required.Heat Oil is a kadai/bandale,make sure the oil is very hot,otherwise it will not puff up.Drop the pooris in hot oil and gently press so it puffs up.

Bombay Sagu/Potato Sagu
3-4 medium potatoes
2 tomatoes
2 onion
cilantro-2 tbspn
curry leaves-1 string
green chilly-3
besan -1 tbspn
chilli powder-1/2 tspn
salt to taste
pinch of sugar
oil-1 tbspn
mustard seeds-1/2 tspn
channa dalp1/2 tspn
turmeric 3 pinch
pinch of hing
.)Pressure cook potatoes,take out the skin,mash it and keep aside.
.)Heat the oil in a pan,add mustard seeds when it pops up add channa dal,fry it till golden brown,add hing,turmeric,finely chopped onion and green chillies fry it till transparent ,
.)Add curry leaves,chopped tomatoes,salt, fry it,then add water about 2 cups.Cover it for 2 min.
.)Add the mashed potatoes,chilli powder,pinch of sugar,cilantro.Cover it cook for 5 min.
.)Make a paste of besan and water and add it(makes the gravy thick),adjust salt and chilli powder.Cover it for 10 min.
.)Bombay sagu is ready.



 

Vegetable Makhani-Restaurant Style

Going to buffet for lunch or having dinner at indian restaurant,then this is usually mandatory dish on your table.Goes very well with chapati,naan,jeera rice,poori.Your loved ones will be impressed with this restaurant veg makhani.

Vegetables
Cauliflower-1 cup
peas-1/2 cup
green beans-1/2 cup
carrot( cut lengthwise)-1/2 cup
(Note:vegetables I used is 2 cups cauliflower and 1/2 cup frozen green peas)

Onion Puree
2 big onion/3 medium roughly chopped
2 pods garlic
1/2 inch ginger
Blend it with little water to get a very very smooth medium thick puree.

Tomato Puree
4-5 tomatoes roughly chopped
mark a X with knife,put in boiling water for a minute,coll it and take off the skin.
Blend it to a fine paste

Cashew Paste
1/4 cup cashews+1 tbspn watermelon seeds(don't worry if u don't have it)
(I usually use pre roasted cashew)
1 tspn white seasame seeds
 blend it with little water to form very smooth paste(it should not be grainy)

Remaining Ingredients
1/2 cup heavy whipping cream
1 tspn kasuri methi
1 tspn chilli powder
1 tspn garam masala
1 tspn chole masala
1 tspn dhaniya/coriander powder
pinch of turmeric
2 Tbspn butter
2 bay leaf,2 lavanga/cloves,1 stick cinnamon
1 tbspn roasted chopped cashews
11/2 Tbspn honey

Procedure
.)If using green beans ,carrot preboil it till half done.
.)In a deep pan add butter,once it melts add bayleaf,cloves,cinnaman.
.)Add Onion Puree,fry for 3 min
.)Add tomato puree ,let it boil for 3-4 min,  add 1 cup water if all your paste is thick.
.)Add all the spice powders and allow 2 min,then add the vegetables.
.)Allow the mixture to boil for 10 min,then add the cashew paste,honey.Let it boil.Add chopped cashews.Simmer it keep it for 10-12 min
.)Atlast add cream and let it boil....
.)Top it with very little butter,ready to serve!




 

Simple & Tasty Sandwitch! Bunwitch!

Everybody loves this simple,tasty yet fulfilling sandwitches.Kids just came from school?make this for them:-)





Green Chutney
1 cup Cilantro/coriander leaves/kothambari soppu
1/2 cup mint leaves/pudina
1/2 small onion
1 tspn white sesame seeds
1 Tbspn lemon juice
4 green chilly
1 garlic pod
1/2 inch ginger piece
pinch  of sugar
salt to taste

Lets combine everything including lemon juice and grind to a smooth paste.
This is multipurpose chutney ,can be used for all the chats like bhel,tomato slice,papdi chat,sandwitches and more.I usually keep this in fridge or even freeze it in Ziploc.

Potato Filling
Boiled potatoes-2
coriander leaves chopped-2 Tbspn
Amchur powder-1/2 tspn
Cumin powder-1/2 tspn
salt to taste

Mash the potatoes.Add the coriander leaves and spices.Mix well keep aside.

Vegetables
Onion
Tomato
Capsicum
Cabbage
Grated paneer(optional)

Thin slice the vegetables,add salt and pepper and leave it aside for 10 min.You can also use cucumber.


Sandwitches in Pan

Cut the bun  into two halves or even use bread slice.Add spoonful of green chutney one side and 1 Tbpsn Butter , 1 Tbspn potato filling on  the other side.Arrange the vegetables sprinkle extra salt and pepper if required.Add the grated panner .

Place the prepared buns in low heat on tawa(tawa should not be on high heat!) with little butter and cook for 2-3 min.Flip it  if u are making it with bread

Sandwitches in Toaster Oven

Place the prepared sandwitch in the preheat toaster oven at 400 F for 2-3 min.

Best if u have sandwitch makers!
Take a tooth pick,arrange the vegetables,sprinkle salt and pepper and place in the center.




 

Chilli Pakora/Menasinakai Bajji

                             

 

I frequently visit my local markets to see what seasonal vegetables and fruits they have.They usually have some kind of new varieties.This time they had varieties of long chilly and picked up the one which was less hot.I like my chillies not so hot,so I can enjoy them!You can also use banana peppers and jalapenos.

 

Besan flour-11/2 cup +2 tbspn

Chilli - 7

cumin powder-1/2 tspn

salt to taste

finely chopped onion-1 1Tbpsn

chilli powder-1/2 tspn(optional,use only if ur pepper is not hot)

baking soda-2 pinch

Oil for Deep Fry

Green chutney - check out recipe http://shwethasyummykitchen.blogspot.com/2013/07/khasta-kachori-chat.html

 

.)Prepare thick paste of  2 -3 tbspn besan,onion,1/2 tspn cumin powder,pinch of salt by adding very little water.Lets keep it aside for filling.

.)Slit the chillies ,fill this besan onion mixture(don't overfill).

.)Lets make  thick batter with besan,salt,chilli powder(if peppers are not hot).Add baking soda or eno fruit salt ,mix well.

.)Dip the prepared chillies in the besan batter and drop them in medium hot oil.Fry till golden brown.

.)Enjoy with cilantro chutney and ketchup.