Thursday, 24 July 2014

RAGDA PATTIES / POTATO PATTIES WITH WHITE PEA GRAVY (MASH)


Ragda patties or pattice is one of the most popular street food / chaat. It can not only be eaten as a mid meal snack but can also be served as dinner as it fills you up.

It comprises of potato patties served with a mash of white pea gravy. It is topped with sweet sour chutney made of dates & tamarind and spicy tangy chutney made from mint and coriander with heaps of fine sev and crushed puris. The end amalgamated result is just super mesmerizing.


RAGDA PATTIES / POTATO PATTIES WITH WHITE PEAS GRAVY (MASH)

INGREDIENTS

PATTIES / PATTICE
 
Potatoes boiled and mashed
1 kg
Ginger garlic paste
1 tbsp
Haldi / turmeric
¼ tbsp
Red chilli pdr
1 tbsp
Jeera / cumin pdr                            
½ tbsp
Chaat masala pdr
½ tbsp
Garam masala pdr
½ tbsp
Bread crumbs (optional)
2 – 3 tbsp
Cornflour
2 – 3 tbsp
Salt
T.T.
Oil for shallow frying
As required
RAGDA / WHITE PEAS MASH
 
Safed  watana /Dry white peas soaked for 5 – 6 hours and pressure cooked till mushy
250 gms
Ginger garlic paste
1 tbsp
Onion finely chopped
2 nos large
Tomato finely chopped
1 no large
Jeera pdr / cumin pdr
1 tbsp
Haldi / turmeric pdr
¼ tbsp
Red chilli pdr
1 tbsp
Garam masala pdr
½ tbsp
Salt
T.T.
Chopped coriander leaves
3 – 4 sprigs
Oil
2 – 3 tbsp
OTHER INGREDIENTS
 
1 cup
1 cup
Onion finely chopped
1 no
Tomato finely chopped (optional)
1 no
Papdi puris
10 – 15 nos
Sev
100 gms
Chopped coriander leaves for garnish
4 – 5 sprigs
Roasted cumin pdr
½ tsp
Chaat masala pdr / black salt
½ tsp
Red chilli pdr
¼ tsp

 


METHOD:

PATTICE / PATTIES

1.       Mix all the ingredients except oil well into the mashed potatoes.
 

2.       If the mix is soggy then add in more cornflour.

3.       Make small lemon sized balls and lightly flatten them to make patties.
 

4.       Shallow fry them till golden brown on both sides till golden brown. Keep them warm.
 

 

RAGDA / WHITE PEAS MASH

5.       Heat oil, add in the ginger garlic paste and onions. Fry them till they are soft and lightly coloured.

6.       Add in the masalas like haldi, chilli pdr, jeera pdr, garam masala pdr and lightly fry them in oil with the onions.
 

7.       Now add in the tomatoes and again cook till they are soft and oil seperates out of the mix.
 

8.       Add in the cooked white peas, and approx. 1 1/2 - 2 glasses of water. Bring to boil, add in salt.
 
 
9.       It should be mushy but of pourable saucy consistency. Adjust the seasonings accordingly and sprinkle chopped coriander leaves.


ASSEMBLING

10.   In a serving bowl put 2 – 3 patties.
 

11.   Pour 2 large servings of the ragda on top.
 

12.   Add in a tbsp each of the mint coriander chutney and the dates tamarind chutney.
 

13.   Sprinkle a little chilli pdr, black salt or chaat masala pdr, jeera pdr, crushed papdi and sev on top.

14.   Finally garnish with coriander leaves.
 

15.   Serve immediately with more of both the chutneys at the side.

 



Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

KHAJOOR IMLI CHUTNEY / DATES TAMARIND CHUTNEY



KHAJOOR IMLI CHUTNEY / DATES TAMARIND CHUTNEY

INGREDIENTS

Khajoor / dates
15 nos
Imli / tamarind
1 lemon sized ball
Jaggery
2 tbsp
Red chilli pdr
¼ tsp
Lavang pdr / cloves pdr                
1/8 tsp
Dalchini pdr / cinnamon pdr
1/8 tsp
Cumin pdr
¼ tsp
salt
T.T.

 

METHOD:

1.       Soak the pitted dates along with the tamarind and jaggery for 1 hour.

 
2.       Grind to a fine paste soaked dates, tamarind pulp, chilli pdr, salt, cumin pdr, cloves pdr, cinnamon pdr.


3.       Now bring this chutney to a boil and then cool. Use as needed.







Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

Sunday, 20 July 2014

KOBI MASOOR PULAV / CABBAGE AND RED LENTIL PULAV



 
KOBI MASOOR PULAV / CABBAGE AND RED LENTIL PULAV

INGREDIENTS

Rice
1 cup
Cabbage shredded
2 cups
Chana dal / Split Bengal gram soaked
¼ cup
Masoor / Red lentil sprouts
1 cup
Onion chopped                
1 no
Tomato chopped
1 no
Curry leaves
4 – 5 nos
Green chillies slit in length
2 nos
Haldi / turmeric
¼ tsp
Chilli pdr
½ tsp
Dhania jeera pdr / coriander cumin pdr
½ tbsp
Dry coconut grated, lightly toasted and crumbled
1 tbsp
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Coriander leaves chopped
2 – 3 sprigs
Salt
T.T.

 

METHOD:

1.       Heat oil, add in the rai, and jeera. When it crackles add in the Heeng and haldi.

2.       Add the onions along with the green chillies and curry leaves. Sauté well till they have softened and turned a light brown.

 
3.       Then to it add the tomato. Again sauté till it has slightly softened.

 
4.       Add in the chana dal, masoor sprouts along with the cabbage.

 
5.       Sauté for half a minute. The masoor cooks very fast so be careful or eventually it will get all mushy.

6.       Add in the washed and drained rice, sauté a minute and add into it double the rice quantity hot water.

7.       When it all starts to bubble and boil, add in the chilli pdr, dhania jeera pdr, dry coconut and salt.

8.       Cover and simmer till all the water is absorbed and the rice is cooked.

9.       Serve hot garnished with chopped coriander leaves and scraped fresh coconut.




Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.