Aloo tikki or Ragda patties

 This is my favorite snack. When I was studying 7^th 8^th at that time I used to eat this daily at that time we don’t know how to cook. But now a day it is very easy to cook at home and as for hygienic reason it is good to make at home only. By the way in Mumbai it is called as ragda patties and in UP it is called as aloo tikki. Ok shall we go for the recipe.

·        Potato – 4

·        Corn flour – 2tsp

·        Salt – to taste

·        Oil – to shallow fry

·        Ragda – 1cup

·        Sweet chutney – ½ cups

·        Green chutney – ½ cups

·        Onion – finely chopped

·        Fine Sev – 1 cup

·        Cumin seed powder – to taste

·        Chat masala – to taste

·        Black salt – to taste

·        Red chilli powder – to taste

·        Thick curd – to taste

1.      For patties, boil the potato first in the cooker.

2.      Now mash it and add corn flower and salt.

3.      Check the seasoning.

4.       Make a small ball of this and flatten it as a shape of tikki.

5.      In a flat tava add oil and shallow fry this tikkis till crisp and golden brown on both side.

6.      .Fry all the tikkis in the same manner and keepit aside.

7.      Now it is the time to arrange the patties.

8.      While the patties are worm or hot place it in the serving plate.

9.      Take 2 or 3 patties in your serving plate.

10. Now add ragda over it.

11. Now some onion.

12. Now the time for chutneys one by one as you wish.

13. Add chat masala, cumin powder, red chilli powder, curd.

14. Over it add sev and serve it immediately.  

Ragda recipes

This is made from dry peas. This can be used in Pani Puri, aloo tikki, bhel puri etc.

·        Dry peas  or whole yellow peas – 1 cup

·        Asafetida powder – ¼ tsp

·        Turmeric powder – ½ tsp

·        Red chili powder – 1 tsp

·        Salt – to taste

·        Water 

1.      Soak these peas in the night.

2.      When it is fully swollen, it is ready to cook.

3.      In the cooker add all the ingredients and let  it cook for 6-7 whistle or till it cook nicely.

4.      Now open the cooker and see and taste, it should be thick, if not let it cook for some time.

5.      Now it is ready for pani puri, alootikki, ragda patties etc

Green chutney or Mint Coriander chutney

The main ingredient for this chutney is mint and coriander. This is spicy chutney used as a side dish for dosa, idly, pakoras, samosas etc.

• Coriander leaves – 1cup
• Mint leaves – 1 cup
• Tamarind – small piece (without seed)
• Green chilly – 2 or 3 up to your taste
• Salt – to taste

1.      In a mixer grind every thing to a fine paste.

2.      Taste the salt and keep in the fridge.

Brown chutney or Sweet chutney

This chutney is made of tamarind, jaggery, dates etc. This can be used for any chat item like Pani Puri, bhel puri, sev puri, aloo tikki, and even you can eat for chapatti, puri, samosas etc, as a side dish.

• Tamarind – ½ cup(seedless)
• Dates - ½ cup(seedless)
• Jaggery - ½ cup
• Red chilly – 2 or even 3 also up to your taste
• Dry ginger – ½ tsp (Sounth powder)
• Cumin seed powder – 1tsp
• Coriander seeds – 1 tsp
• Black salt – to taste (Kala namak)

1. On the stove, keep a wok add tamarind, dates, jaggery and dry chilli with some water.
2. Let it boil for 5min.
3. Let it cool.
4. Now in a mixer add this with all other ingredients.
5. Make a nice paste and filter it and taste it, if you requires any thing you can add now.
6. Store this chutney in a air tight bottle and use it for any thing as a side dish.

NLCI Bhunna Channa

You can have this with chappati, naan, puri, rumali roti, pulav etc.

• Kabuli Channa - 2 cup (Boiled)
• Coriander seeds - 2tbsp
• Cloves - 3 no.
• Bay leaves - 2 no.
• Cardamom - 3 no.
• Cashewnuts - 6-7 no.
• Sesame - 2 tsp
• Cinnamon - 2 pieces
• Black pepper - 1 tsp
• Aniseed - 1tsp
• Coconut powder - 2 tsp
• Onion - 4 no.
• Mint leaves - ½ cup
• Coriander leaves - ½cup
• Ginger-garlic paste - 2 tsp
• Tomato - 2 no. (Chopped)
• Red chilly powder - 1 tsp
• Termaric powder - ½ tsp
• Garam masala - ½ tsp
• Salt - to taste
• Oil - As required

1. In a pan dry roast Coriander seeds, clove, bay leaves, cardamom, cashew nuts, sesame, cinnamon, black pepper and  aniseeds.
2. Saute'e  1 onion julians  in 1tsp oil.
3. Now make a paste of dry roast items, fried onion, mint leaves and Coriander leaves.
4. In another wok add oil, chopped onion soute it nicely and add ginger-garlic paste.
5. After 2-3 mins. add tomato saute'e it till oil comes out.
6. Now add red chilly powder, termaric powder, garam masala powder and boiled channa, fry for some time then add the grind paste. Let it boil till the raw smell goes and when the oil comes out it is ready to serve.

Note: If you want it more spicy you can increase the quantity of red chilly powder.

Missi Roti

It is originated from Rajasthan. It is mixture of chick pea flour or basen  and wheat flour.

• Whole wheat flour or Atta - 2 cup
• Chickpea flour or Basen - 2 cup
• Onion - 1 (finely chopped)
• Green chilly - 2-3 (finely chopped)
• Cumin seed - 1 tsp
• Oil - 2 tsp
• Caraway seeds or Ajwain - 1 tsp
• Salt - to taste
• Warm water - 1/2 -1 cup
• Clarified butter or Ghee or Oil - to apply on the roti

1. In a big vessel add basen, atta, onion, green chilly, cumin seed, oil, ajwain and salt.
2. Rub all the above with your hand to make as a bread crumbs.
3. Now add the warm water and make a soft dough. Keep this dough for 30 min. by covering it with a wet cloth.
4. Now again knead it and make small balls.
5. Make it as a chapati but slightly thick.
6. Now keep it on the griddle in medium high and cook it both side by applying ghee.

Note:

1. Warm water will help to stay together while rolling, it won't break in the corners.
2. You can made it without oil also.

Pumpkin (Orange) Sauce

• Oange pumpkin – 1kg


• Sugar – 500gm


• Salt – 150gm


• Garlic– 1 small blub(peeled)


• Garam masala powder – 1tsp


• Red chili powder – 2tsp


• White vinegar – 400ml


• Red colour– 5 to 6 drops(optional)


• Oil – 3tsp

1. Peel and chop the pumpkin finely. Take care to discard seeds and stringy pith which is in the center.


2. Now grind the garlic to a fine paste.


3. Heat oil in a large pan, add garlic. Sauté it till light brown, stirring continuously. Add chilies, garam masala, stir for a minute.


4. And now add pumpkin and salt. Mix and cover it. Simmer stirring occasionally, till pumpkin is soft.


5. Add sugar and cook till a very soft lump is formed.


6. Cool to room temperature. Add vinegar and colour mix in the  blender again. Strain it . Now  preserve it in a bottel.

Bland Shahi Paste

This shahi paste is used for many dishes. It will make the dish more rich in taste. You can use this for bland shahi vegetables, like mixed veg., korma, pulaos,  handi vegetables etc.

• Poppy seeds or khuskhus - 1 tbsp


• Cashews - 1 tbsp


• Sesame seeds - 1 tbsp


• Watermelon seeds or Magaz - 1tbsp(peeled)


• Water - ½ cup

1. Soak all this ingredients together for 30 minutes in water.


2. Now grind  the soaked ingredients in their water, till fine paste.


3. Now you can store in the refrigerate.

Spicy Shahi Paste

This shahi paste is used for many dishes. It will make the dish more rich in taste. You can use this for shahi panner,shahi chicken,shahi mutton etc.

• Onions, sliced - 2 no.(large)


• Red chillies - 10 no.


• Garlic flakes - 8 to 10 no.


• Ginger  - 1" piece (grated)


• Oil - 1 tbsp

soak all  this ingredients together for 30 minutes in ½cup water:

• Poppy seeds or khuskhus - 1 tbsp


• Cashews - 1 tbsp


• Sesame seeds - 1 tbsp


• Watermelon seeds or Magaz - 1tbsp(peeled)

1. Grind  the soaked ingredients in their water, till fine paste.


2. Fry onions in hot oil till tender.


3. Add ginger, garlic and chillies, stir for 2 minutes.


4. Take off fire, add to grind ingredients.


5. Grind into smooth paste.


6. Store in the refrigerate.
   

Spicy Punjabi Chaane Ki Dal

It is a famous dish of Punjab. It is a spicy dal which goes well with roti, white rice etc.

• Chaane ki dal or Split chick pea - 1 cup


• Onion - 2 (grind it)


• Garlic - 10-12 pods


• Tomatoes - 2no. (crushed)


• Ghee - 6-7 tsp


• Green chilly - 1 no.


• Cumin seeds - ½ tsp


• Salt - to taste


• Chilly powder - ½ tsp


• Turmeric powder - ½ tsp


• Garam masala - ½ tsp


• Coriander leaves - As required (Chopped)

1. In a pressure cooker put the dal along with 3½ cup water and pinch of chilly powder, pinch of turmeric powder. 3 -4 whistle  and after 4th whistle put on to sim for 10 to 15 mints and switch it off.


2. In a kadai add ghee, when it is hot add cumin seeds
   


3. when it starts to crackle and gridded onion paste and  garlic till the onion turns brown.


4. Add the crushed tomatoes, cook all together for 5 mints the green chillies, chilly powder, turmeric powder and he remaining salt.


5. Transfer the entire masala in to the cooker and add water if required, make sure that the add water should be boiled give for 1 whistle and put it to sim for some time.


6. At last add the garam masala and coriander leaves and serve hot.

Dal Makhani

• Yellow pigeon peas or Toor dal - ½ cup


• Split green gram or moong dal - ½ cup


• Onion – 1 No. (Grated)


• Green chilies – 2 No (sliced)


• Ginger grated - ¼ tsp


• Coriander finely chopped - ½ tbsp


• Cumin seeds - ½ tsp


• Red chilly powder - ¼ tsp


• Butter - 3-4 tbsp

1. Wash both the dal well and soak it for 30 minutes.


2. Now pressure cooks it till soft but not overcooked. (Approx. 3 whistles)


3. While hot, mash a little with the back of a spoon.


4. Heat butter in a deep pan. Add cumin seeds, allow spluttering.


5. Add onion, ginger and green chilies.


6. Stir fry till soft, add masalas i.e. red chilies and salt , now add dal, mix well.


7. Bring to a boil. Simmer for 3-4 minutes.


8. Garnish with chopped coriander and lemon juice.


9. Serve hot with rice, rotis, etc.

Paneer Tikka

• Panner - ½ kg (cut into cubes of 3 cm)
• Onion - 2 (Cut into cubes)
• Tomato - 2 (Cut into cubes removing the seeds)
• Capsicum - 1 (Cut into cubes)
• Spinach- 1 bunch (Boiled)
  
• Ginger paste - 2 tsp
• Garlic paste - 4 tsp
• Red chilly powder - 1 tsp
• Green chilly - 3 No.
• Mint leaves - 1 small bunch
• Cream - 3 tsp
• Corn flour - 2 tsp
• Chick pea flour - 3 tsp (fried)
• Lemon juice - 3tsp
• chat masala powder - 1 tsp
  
• Salt - to taste
• Oil - as required
• Tooth pick - as required

1. In a vessel add 2 tsp ginger paste, garlic paste, salt, red chilly paste, 1 tsp lemon juice and panner mix all together and keep it a side for 15 mints to marinate.
2. Now in a blender add boiled spinach, green chilly and mint leaves, blend this into nice paste.
3. After 15 mints remove the panner from the marination and discard the excess liquid.
4. In a bowl add cream, spinach paste, 2 tsp ginger paste, cornflour, chickpea flour, salt, remaining lemon juice and 2 tsp oil. mix well.
   
5. Gently apply this mixture over the panner and keep aside.
6. Now in the remaining mixture add the onion, tomato and capsicum, apply all over it.
7. Place the panner and the vegetable on the high rack  on microwave safe plate and grill for 15 - 20 mints. till brown on all sides.
8. Reposition it frequently .
   
9. Take the tooth pick and arrange one by one, first capsicum then tomato, onion and panner. Arranging is your choice.
10. Now sprinkle chat masala and serve it hot.

Kadi with Pakora

Kadi

• Chick pea flour - ½ cup


• Curd - 2 cups


• Red chili powder - 1 tsp


• Turmeric powder - ½ tsp


• Salt - to taste


• Water - as required


• Oil - 2 tsp


• Onion - ½ cup (length wise)


• Ginger- ½tsp (chopped)


• Tomato - ½ cup (chopped)


• Green chilly - 2 No. (chopped)


• Cumin seeds - ½ tsp


• Fungreek - ½ tsp

Pakora

• Chick pea flour - 1 cup


• Potato - ½ cup (chopped)
  


• Onion - ½ cup (chopped)


• Red chilly powder - ½ tsp


• Garam masala - ½ tsp


• Salt - to taste


• Coriander powder - ½ tsp


• Water - ¾ cup


• Ginger- ½tsp (chopped)


• Oil - to deep fry
  

1. For pakora: In a vessel put all the ingredients except oil mix well and make as pakora and deep fry it. And keep it a side.


2. To make kadi: In a kadai put oil, when it hot add cumin seed and fungreek seeds, let it crackle.


3. Now add ginger pieces, onion and green chilly let it soute' till raw smell goes.


4. Add the tomatoes and little salt so that it mashes quickly.


5. In another vessel put the curd, gram flour, red chilly powder, turmeric powder, salt and water as required, weep it nicely.


6. Now in the tomato mixture add this curd mixture and mix well.


7. Let it boil till it thickens.


8. Now add the pakora in this kadi and garnish it and serve it with hot rice.

Butter Paneer

It just tempt your taste buds with there creamy paneer pieces floating in tomato gravy. It goes well with hot  naan or paranthas.

• Paneer – 250grm (cut into cubes)
• Butter – 2 tbsp
• Tomato puree – 1 cup
• Ginger-garlic paste – 1 tbsp
• Cashewnut paste – 2 tbsp
• Cream – ½ cup
• Tomato sauce – 1 tbsp
• Red chilli powder – ½ tsp
• Garam masala powder – ½ tsp
• Sugar – ½ tsp
• Salt – to taste
• Pepper – to taste
• Coriander leaves - as required(finely chopped)

1. In microwave safe bowl add butter and melt it at 100% power for 1 min.
2. Now add tomato pure, ginger-garlic paste, tomato sauce, sugar, garam masala powder,  red chilli powder, salt and pepper and microwave at 100%  for 5 - 6 min.
3. Stir in between.
4. Add cream, cashew nut paste,water as required and microwave covered at 80% power for 3 - 4 min.
5. Lastly add panner pieces and microwave covered at 80% power for 2 - 3 min. Standing time of 2 - 3min. is given.
6. Garnish with coriander leaves and serve hot.

Low fats: Channa – Moong chaat

• Bengal gram – 20grm (whole)
• Green gram – 20grm (whole)
• Fresh lemon juice – 5grm
• Cumin seed – ½ tsp
• Red chilies – 2 to 3
• Salt – to taste
• Oil – 3grm
• Pepper powder – to taste

1. Soak both the gram over night.
2. In the morning drain the water, tie in a wet muslin cloth and hang it. Keep the cloth moist by sprinkling water over it in between.
3. Keep it for a day so that it sprouts.
4. Heat oil, add cumin seed, red chilies, sprouted grams and little water.
5. Cook it by covering for 5 minutes or pressure cook for a minute.
6. After switching off the gas add lemon juice.

Low Cal Palak Paneer

• Spinach – 2 bunches (shredded)
• Paneer – 100gms (made from cows' milk or fat removed milk)
• Garlic – 1 flake (crushed)
• Ginger – ½ tsp (grated)
• Green chilies – 2 (finely crushed)
• Cumin seeds – ¼ tsp
• Sugar – ¼ tsp
• Wheat flour – ½ tsp
• Turmeric powder – 3-4 pinches
• Cinnamon clove powder - 3-4 pinches
• Asafetida powder - 3-4 pinches
• Garam masala powder - 1 pinch
• Salt - to taste
• Lemon juice - to taste

1. Boil the spinach in minimum water till soft and bright.
2. Drain it and cool it. Grind it with flour, ginger, garlic and chilies.
3. Heat a heavy or nonstick pan, add all the seeds.
4. When roasted add asafetida and ground spinach.
5. Add all other ingredients, except paneer and lemon juice.
6. Stir, cover and simmer for 3-4 minutes.
7. Add paneer and lemon juice, stir gently.
8. Simmer further for 2 minutes.
9. Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.

Low Cal Chaat

• Puffed Rice or pori or murmure – 3 cups


• Onion – 1 (finely chopped)


• Tomato – 1 (finely chopped)


• Cucumber – ½ (peeled and finely chopped)


• Pomegranate seeds – ¼ cup


• Coriander leaves – 1 tbsp(finely chopped)


• Tamarind chutney – 1 tbsp


• Green chutney – 1 tsp


• Cumin seed – ½ tsp (crushed)


• Cornflakes – ¼ cup (crushed)


• Salt - to taste

1. Put all ingredients in a large deep bowl.


2. Toss with hand till well blended.


3. Put in individual serving bowls or a large dish.


4. Serve immediately, and do not allow getting soggy.

Cucumber Raitha

• Cucumber – 1 cup (grated)


• Curds – 2 cups(fresh)


• Cumin powder – 1 tsp


• Red chili powder – ¾ tsp


• Salt - to taste


• Coriander– 1 tbsp (chopped finely)


• Cumin – ½ tsp

1. Beat curd till smooth


2. Add all ingredients


3. Mix well and chill for an hour before serving.

Mix Veggie Methi Paratha

• Wheat flour – 2 to 3 cups


• Carrot – 1(Chopped)


• Onion – 1(Chopped)


• Bottle gourd – 3”(chopped)


• Beans – 3 (chopped)


• Peas – 1tbsp


• Cabbage – ¼ cup(chopped)


• Fenugreek leaves or methi – 1 cup(chopped)


• Chilies – 3 to 4


• Turmeric powder – ¼ tsp


• Sesame seeds – ½ tsp


• Asafetida powder – 3 to 4 pinch


• Soda bicarbonate or baking powder – 2 pinch


• Curds – 1tbsp(sour)


• Salt - to taste


• Very little oil - to drizzle (optional)

1. Chop the fenugreek leaves, carrot, onion, bottle gourd, cabbage, peas, chilies and beans in finely, keep aside.


2. Add all other ingredients, except oil and flour.


3. Add two cups flour, mix, and add more if required.


4. Knead to dough till all ingredients are well mixed.


5. Divide into small ball size portions, depending on size of parathas required.


6. Heat griddle, while rolling one parathas, using dry flour for dusting.


7. Roast on one side first, flip and brown other side.


8. Use a kitchen brush to add minimum oil to parathas on both sides. Roast to golden brown, take off fire.


9. Serve hot with mint or green chutney.

Tamarind chutney

It is a sweet and sour chutney which is very famous in North India. It can be used as a dip with chat item, all kind of tikkis, Dahi vadas, samosa, pakodas and etc. You can store this in refrigerator from one to two months.

• Tamarind - 1 cup (Pulp)


• Sugar - 2 tsp
  


• Salt - a pinch


• Red chilly powder - 1/2 tsp


• Black salt - a pinch


• Cumin powder - 1/2 tsp

1. In a wok put all the ingredients and boil it nicely.


2. When the pouring consistency comes, it is ready.