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Prathima Shivraj, Banglore, Karnataka, India
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Thursday, 14 July 2011

Aloo Tikki Ragada

Thursday, 14 July 2011
29 comments

Ingredients:
For Tikki:
Potato - 3
Coriander Leaves - 1/4 tbsp
Garam Masala - 1/2 tbsp
Cumin Seed - 1/4 tbsp
Bread Crumbs - 1/2 cup
Oil - 4 tbsp


For Ragada:
Chaat Masala Powder - 1 tablespoon
Ginger Garlic Paste - 1/2 tbsp
Chickpeas (brown)/ Chana - 2 cups
Oil - 4 tbsp
Curd - 1/4 cup
Onion - 1
Tomato - 1
Garam Masala -1/2 tbsp
Turmeric - 1/4 tbsp
Turmeric - 1/4 tbsp
Red Chilli Powder - 1/2 tbsp
Coriander leaves - 2 tbsp


Method:

For Tikki:
  •  Boil, peel and mash the potatoes well.
  • Take the mashed potatoes into a bowl, add ginger garlic paste, Dhania powder, Jeera powder, turmeric powder and salt.
  • Mix and knead well into a dough.
  • Now, add the bread crumbs and knead well.
  • Divide the dough into balls.
  • Press each ball with hand so that it would make into a round patty.
  • Heat a pan and apply little oil, shallow fry both slides till golden brown.
For Ragada:
  • Wash and soak channa for about 6-8 hours.
  • Boil channa with baking soda in pressure cooker till soft.
  • Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
  • Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
  • Now add tomatoes and salt.
  • Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
  • Now, add the boiled peas, enough water, curd and mix well.
  • Cover and cook on medium heat for 3-4 minutes.
 For Serving Tikki with Ragada:
  • Prepare tamarind chutney and mint chutney. I have posted chutnies recipes also in bhel puri recipe under Chaats Section.
  • Take the serving plate, put two cutlets in the plate.
  • Pour the ragada on the tikki.
  • Sprinkle chopped onions and coriander leaves.
  • Sprinkle a pinch of chat masala powder and serve hot.

Notes:
Chickpeas are rich in proteins, this is low in saturated fat and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein and Copper. And it's favorite street food of many from kids to dadi's from south to North. Nothing beats home made right, and can be enjoyed without fear as it is not safe to take outside food specially in this season. So, we can keep our kids happy by making this at home.

I am sending this recipe to to Cook It Healthy event announced by Sobha Shyam of Good Food.
Please do visit her blog, it's full of really very healthy and tasty recipes.



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Monday, 11 July 2011

Veg Frankie

Monday, 11 July 2011
15 comments

Ingredients:
Potatoes - 3
Bread Crumbs - 5 teaspoons
Oil - 5 teaspoons
Salt - According to taste
Chaat Masala Powder- 1 teaspoon
Garam Masala Powder- 1 teaspoon
Black Pepper Powder - 1 teaspoon
Maida - 2 cups
Milk - 2 teaspoons

Method:
  • Boil and peel off the potatoes and mash them, add chaat masala, garam masala, salt, pepper powder, red chilli powder, mix well, divide the mash into 4 balls, make each ball into oval shaped thin kabab.
  • Heat  4 tablespoons of oil, shallow fry the alu kababs rolled in bread crumbs, till it turns golden brown and keep it a side.
  • Take a bowl, add maida, milk, pinch of salt, enough water and knead a soft dough like chapathi.
  • Divide the dough into 4 equal balls and roll into circular shaped chapathi's of medium size,  enough to roll the kabab.
  • Heat a pan, half cook the roti's with applying little oil.
  • keep the kabab in middle of the chapathi and roll it, heat a non stick pan and add 2 teaspoons of oil and roast this roll to golden brown.
  • Note:First place the roll with edges side in the pan, so that roll will not get opened once it's roasted.
  • Serve as a snack with tomato sauce and chopped onion mixed with chaat masala, garam masala, lemon juice, salt.


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Wednesday, 6 July 2011

Rice Flour Roti/Thapala Pindi/ThaalPeet

Wednesday, 6 July 2011
17 comments
Today i am posting a very authentic recipe, can be taken as a snack or breakfast Item. It's a very easy recipe. This tastes too delicious.  If you fed up with routine food, undoubtedly we can try this, at any time, as it requires simple ingredients, which will be available at every home.



Ingredients:
Rice Flour - 2 cups
Chana Dal - 2 teaspoons
Sesame Seeds - 2 teaspoons
Salt - According to taste
Red Chilli powder - According to taste
Onion - 1/2 Cup(Finely Chopped)
Coriander Leaves - 2 teaspoons
Oil - 3 teaspoons


Method:
  • Take a wide opened  bowl, add above all ingredients except oil and slowly add sufficient water and knead a soft dough(Softer than chapathi)(If dough is hard then we will get harder rotis.). Divide tis dough into 4 lemon sized balls.
  •  Take an iron pan or nonstick pan, grease it with oil, place one ball made with dough on the pan, press it gently to roll into a thin circular shaped roti, spread through out the pan, it should be thin layer on the pan, make holes through out the roti using finger like picture below.  
                              
  • Now switch on the stove and place the pan on it. Pour little oil around the edges of roti, and a little oil in the holes, cook for few minutes untill light brown spots form on the roti, now flip the roti, cook for a  minute and take into a serving plate(flipping is not must, but I will do this).
  • Just keep that pan under water so that it will cool in few seconds, wipe out the moist, grease with oil and do the same process as first.(We are cooling the pan as we cannot be able to press on the hot pan)
  •  Note:If u are making more rotis you may require 2 or more pans so that time will be saved, as we need to press roti's on pan's simultaneusly we can cook if we use more) also we can use big wide opened vessels to cooks this, we can press all over the vessel so that roti comes out vessel shape, kids will really enjoy such shape.
  • Serve with plain curd or we can enjoy as it spreading with ghee.
Note: Can be made without chana dal, sesame seeds, onion i.e. you can proceed with simply rice flour also. Can use green chilli paste alone too, it tastes superb with any flavor.

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Monday, 4 July 2011

Instant Bread Utappa

Monday, 4 July 2011
15 comments

Ingredients:
Sooji/Bombay Rava - 1 cup
Ghee - 5 teaspoons
Bread slices 1 cup(Cut into small pieces)
Buttermilk - 1 - 2 cups
Salt - According to taste
Jeera - 2 teaspoons
Green Chillies - 2(Finely Chopped)
Onion - 1(finely Chopped)
Tomato - 1 (finely chopped)
Coriander Leaves - 2 teaspoons

Method:
  • Heat 2 teaspoons of ghee in a kadai, add bombay rava and saute till nice aroma occupies the kitchen and keep it a side.
  • Take a wide opened bowl, add rava, bread slices, buttermilk, salt, jeera, so as to make idli/dosa consistency batter and keep it a side for 20 minutes.
  • Heat a non-stick pan, grease it with a little ghee/oil, pour the laddleful of batter and spread like utappa, immedietly add little amount of chopped veggies on utappa and press gently with laddle, so that veggies stick to the utappa.
  • Pour ghee/oil along the edges of utappa, cook till utappa turns brown in color, then flip the dosa and cook for few minutes.
  • Serve as a breakfast with coconut chutnety.

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