Monday, 1 May 2017

Ragda patties

Ragda patties is an Indian street food mostly popular in Mumbai. The patties are made with potatoes and the ragda is made with white dried peas. You could also try this with green dried peas. I would consider this a healthy chaat as there is no deep frying involved in the making of the patties. This dish makes a complete meal and is quite filling. 





Ingredients :

for the ragda :

1 cup dried white or green peas

1/4 tsp turmeric powder
1 tsp chilli powder
1 green chilli slit into two
a small piece of ginger, finely chopped
1 tablespoon jaggery powder or a small piece of jaggery
a small amla sized tamarind, soaked
1/2 tsp mustard seeds
1 tablespoon oil
a pinch of asafoetida
a few curry leaves
salt to taste

for the patties :


1 kg potatoes

1 tablespoon cornflour
1/4 cup bread crumbs
oil for shallow frying

for serving :


1 cup of green chutney (click here for recipe)

1 cup of tamarind chutney' (click here for recipe)
1/2 cup of finely chopped onions
1/2 cup sev (optional)



Method :

1) Soak the dried peas overnight and pressure cook for 3 to 4 whistles. Keep aside.







2) Heat oil in a pan, add mustard seeds. When it starts spluttering, add curry leaves, green chillies, ginger and saute for a few minutes. Then add cooked peas, turmeric powder, chilli powder, tamarind extract, salt and mix well.





3) Mash the mixture lightly. Once it starts boiling, add lemon juice and coriander leaves.






4) For the patties, mash the potatoes thoroughly. Add salt, cornflour, bread crumbs and make patties.





5) Lightly grease a non-stick tava and cook the patties till it is brown on both sides.





6) Serve patties with ragda, green chutney, tamarind chutney, onions , sev and a sprinkle of chaat masala.










Meetha chutney


Meetha chutney is made with dates and tamarind. This chutney is used in most chaat items like Bhel Puri, Dahi Puri, Ragda Patties etc. If you like chaat items, you should learn to make this chutney. You can store this chutney in the freezer for 2 weeks. Kids will love this chutney because of its sweet and tangy taste. It's healthy too as it contains dates which is rich in iron.

Ingredients :

10 dates, deseeded and chopped

gooseberry sized tamarind, soaked in water
1/4 cup of grated jaggery
chilli powder
ginger powder
coriander powder
jeera powder
black salt
salt to taste



Method :

1. Pressure cook dates, jaggery and tamarind with 1/4 cup of water for 3 whistles.





2. Let the mixture cool down completely. Blend this in a mixer to a smooth paste.





3. Take this mixture in a stainless steel vessel and add rest of the ingredients.

4. Bring this to a boil and switch off the gas.

5. Cool and refrigerate.

Green chutney





Green chutney is made with mint and coriander leaves. This chutney is used in most chaat items like Bhel Puri, Dahi Puri, Ragda Patties etc. If you like chaat items, you should learn to make this chutney. You can store this chutney in the freezer for 2 weeks. You could use only mint leaves also, but here I have used more of coriander leaves and lesser mint leaves as it gives a bitter taste at times.

Ingredients :

1 cup coriander leaves
½ cup mint leaves
1 green chilli, chopped
2 teaspoons lemon juice
Salt to taste
A pinch of sugar


Method :

Grind everything together in a mixer to a fine paste adding little water.








Friday, 13 January 2017

Sakkarai Pongal / Sweet Pongal



Sakkarai Pongal or Sweet Pongal is a very popular dish of Tamil Nadu made on the day of Pongal to mark the beginning of the harvest season. It is a delicious dessert made from rice and jaggery. Ideally it is made on the day of pongal using freshly harvested rice in a brass vessel tied with a piece of fresh turmeric. 

There are different versions of sakkari pongal across Tamilnadu. In this version, we use only rice and jaggery as the main ingredients. There is no moong dal or milk added. But I am sure this is the tastiest pongal you would have ever tasted. The color of the pongal depends on the variety of jaggery used. It has a rich golden hue which makes our pongal look delicious.

Ingredients :

1 cup raw rice (ponni or sona masoori)
2 cups jaggery (grated)
2 tablespoons cashew nuts
2 tablespoons raisins
2 tablespoons ghee
3/4 cup water 

Method :

1. Cook rice in pressure cooker with 3 cups of water to a mushy consistency. 




2. Heat 3/4th cup of water in a pan and add jaggery. 



3. When the jaggery is completely dissolved, filter it once to remove any impurities. 



4. Place it back on the stove and bring it to a boil. The jaggery has to caramelize (paagu). 



5. Put a drop of jaggery in room temperature water to test consistency. If it does not dissolve, jaggery is ready. Switch off stove now.




 6. Mix the rice and jaggery and heat again for a few minutes. 




7. Heat ghee and add cashews. Fry till they turn golden. Keep aside. Add raisins and fry for a few minutes.


 8. Add elaichi powder, cashews, raisins and ghee to the rice mixture and mix thoroughly.


9. Serve hot.