Monday, 28 July 2014

MAKAI KURKURI / CRISPY FRIED BABYCORN

This is an extremely easy but delicious recipe. When you need something quick to snack on to and that too made with almost all those ingredients easily available in your kitchen....of course that does not include baby corn.



MAKAI KURKURI / CRISPY FRIED BABYCORN

INGREDIENTS

Baby corn
10 – 12 nos.
Red chilli pdr
½ tsp
Salt
T.T.
Garam masala pdr
¼ tsp
Pepper pdr        
¼ tsp
Corn flour
2 – 3 tbsp
Oil
For deep frying
Chaat masala pdr
¼ tsp
Onion rings, tomato slices and lemon wedges
For garnish

 

METHOD:

1.       Slice into two the baby corn lengthwise.

 
2.       In a bowl mix together the chilli pdr, salt, garam masala pdr, and pepper pdr.

3.       Sprinkle and rub it over the baby corn.

 
4.       In case the masala does not stick to the corn, sprinkle a little water (1/2 tsp) just enough for moisture.

 
5.       Marinade for 30 minutes in the fridge.

 
6.       Remove them, roll them in cornflour. Rub the flour into the corn and dust out the excess. This is necessary or the excess cornflour will separate in the oil and burn at the bottom.

7.       Deep fry on medium heat till crisp. Remove and sprinkle chaat masala on top.

 
8.       Serve it along with onion and tomato rings and lemon wedges with a dip of your choice.






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Friday, 25 July 2014

LIMBU BHAAT / LEMON RICE

At times when you need something light and quick, then this is it......Lemon Rice......
 
 


LIMBU BHAAT / LEMON RICE

INGREDIENTS

Long grained rice
1 cup
Lemons
2 nos
Salt
T.T.
Coriander leaves for garnish
2 – 3 sprigs
TADKA
 
Oil
2 tbsp
Rai / mustard seeds                       
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Curry leaves
5 – 6 nos
Green chillies sliced diagonally
2 nos
Chana dal / split Bengal gram
1 tbsp
Urad dal / split black gram
1 tbsp

 

METHOD:

1.       Boil the rice with more than double the amount of water.
 

2.       When it is almost cooked drain out the excess water and spread out the rice to cool so that it does not stick to each other. This is called the draining method. Rice can also be made by the absorption method.

3.       In a separate pan heat oil, add in the rai.
 

4.       When it starts to crackle add in the Heeng, haldi, curry leaves, gr chillies, and the chana dal and urad dal.

5.       Sauté on medium heat till the dals turn pink.

6.       Pour this tadka over the prepared rice.
 

7.       Mix it up with light hands. You can also add in 10 - 15 fried peanuts if you like. Put the rice back into the pan and cover and simmer till it turns warm.
 

8.       Squeeze lime juice over it, mix and serve warm. Do not heat again once you have squeezed the lime or it might turn bitter, so you can do that just before serving.






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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.

 



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