Ragada Patties

Out of the things that i missed after coming to US was all the lovely street foods like pani puri,chaat,pav bhajji,noodles.......n the list goes on.So I thought the country might be foreign to me but still its where my home is....my very first home after marriage.

I sat down one day n started thinking why not make everything that i miss in india at home in US as well n there i am today will all the pav bhajjis,chaat's,pani puris etc.Today here i am with a dish named Ragada patties.

Its one of the north indian fast food dishes.We get it in Andhra on the street carts but they sell it as chaat,well its a type of chaat.Ragda Patty is one of the renowned food items in Maharashtra. Ragda is a spicy mash of potatoes and various lentils. This spiced potato cake with tangy chickpea curry garnished with chopped onions and cilantro is the essential fast food in Mumbai.

For Patty

2 big potatoe's

2 green chillieschopped

1tsp grated garlic

salt

1 tsp chaat masala

cilantro chopped

1/2 tsp turmeric

salt

2 bread slices crusts cut off

Boil the potatoes until soft.Remove n cool and mash them into a smooth paste. To this add all of the above ingredients except bread slices n mix.Now wet the bread slices with bit of water n squeeze out all the water by pressing the slices inbetween the hands.Add this to the potatoe mixture and combine.U should be able to form round patties with it just like vegetable cutlets,if not then this means ur mixture is wet if so add more bread slices to it.Then shallow fry the patties on a hot tawa with bit of oil on both sides.

Ragada:

2 cups white or green vatna(dried peas) soaked overnight

1 medium onion chopped finely

1 tsp ginger garlic paste

1/2 tsp turmeric

1 tbsp coriander pwd

1 tsp jeera pwd

1 tbsp chillie pwd

1 tsp chaat masala

pinch of sugar

lemon sized tamarind soaked in water

salt

oil

Garnish(curd,store bought or home made mint n coriander chutney and tamarind n date chutney-i prefer the knorr one we get in indian stores,haldirams sev,chopped cilantro,chopped onion's)

Method:

• Pressure cook the soaked vatna upto 2 whistles,be sure that they reatin their shape,once cooled remove palm full of vatna n smash them n keep aside also reserve the water in which the vatna were boiled
• Heat some oil in a pan,add chopped onions and let it fry till golden yellow.
• Next add the turmeric and ginger garlic paste
• Fry for a min then add the coriander pwd,jeera pwd and chilli pwd immediatley add 1/2 cup of water to make sure that spices dont get burnt.
• Then add the boiled vatna along with the reserved water,let it come to a boil .
• Add the tamarind water/pulp,also add the chaat masala n salt at this point,leave it to boil to recquired gravy consistency
• Add some sugar ,taste it n adjust the spice n sour levels in it according to ur taste.

Assembling

Beat the curd to a flowing consistency,but not too loose. Place 2 patties on a plate or a bowl .Pour the Ragada gravy on top of it.Garnish with the curd,mint n coriander chutney,date n tamarind chutney,sev,chopped onion's and cilantro.

Black Forest Cake

Black Forest Cake and Black Forest gateau are the English names for the southern German dessert Schwarzwälder Kirschtorte (literally "Black Forest cherry torte").

Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Kirschwasser is added to the cake, although other liquors are also used (rum is common in Austrian recipes). In the USA Black Forest cake is most often prepared without alcohol.

After the succeessful completion of my cake decorating course. I always wanted to try out my favorite cake which is a "Black Forest Cake". Finally one day i said "Let's Do it"....after doing a good research on the internet i finally wrote down my recipe for a black froest n ever since that has become my very suceessful recipe...Everyone in my house n friends started likeing it a lot ...

So whatever the occassion might be ever since i learnt it ....its the first thing on the table to celebrate the day.I had made several of them be it a round ,oval ,square or a heart shaped cake.I make use of the common ingredients that are available in the bakeing section of the grocery store.It's time taking but it's well worth the wait.

So r u ready....for the mouth watering recipe

Ingredients:

For an 8 inch cake with 2 fillings in between

Below Items are available in the baking goods section of any general grocery stores like walmart,jewel,dominicks,safeway,krogers etc

8 inch cake pan

1 box of betty crocker super moist milk chocolate cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

1 pint Dean’s Ultra-Pasteurized Whipping Cream /Cool whip box 2

1 can comstock original country pie filling

1 big bar of ghirardelli semi sweet chocolate bakeing bar

4 tbsp cherry liqour (kirsch)/rum

6 tbsp sugar pwd

1 tsp vanilla essence

pam baking spray/ butter n maida(all purpose flour)

large serated knife

electric hand held blender with whisk attachment

Method for baking Cake

• In a large deep bowl add the water ,oil and eggs and blend with the hand blender until its frothy.Next add the chocolate cake mix in batch wise and keep blending until smooth and keep aside
• Take the bakeing pan and spray it with the baking spray(alternatively u can just rub it with butter and sprinkle it with some all purpose flour.
• Preheat the oven to 350*F
• Pour half of the cake mix into the pan till the pan is half full ,just even out the mix on top by just tapping the pan on the countertop,this will release the air bubbles from it.
• Put it in the oven for 30-35 mins,Remember do not open the oven in between to see how the cake look as this will result in the rising cake to collapse.Instead just on the oven light n see through the oven glass door.
• Once done after 30 mins insert a toothpick in the center n remove it should come out clean,that means the cake is done.
• Remove the pan from the oven and let it rest for 3o mins at room temperature.Then remove the cake from the pan it should be able to come out of it easily without breaking.
• Follow the above method again for baking a second cake with the remaining cake mix.Alternatively if u have 2 cake pans of the same size u can bake both the cakes at once.
• Once both the cakes are done leave it to cool in room temperature for 3-4hrs .Then just level out the cakes by cutting the bulging tops http://www.wilton.com/cakes/making-cakes/leveling-cakes.cfm
• Next we have to divide one of the cake into two parts,http://www.wilton.com/cakes/making-cakes/torting-cakes.cfm this means u will have 3 cakes now

Prepare the soaking syrup

Take a bowl,put a seive on top of it.Open the cherry pie filling can n empty it onto the seive U have to seperate the cherrys from the syrup which is thick.Once u do this remove 10 cherries for garnish,then smash the remaining cherries.Now take the thick syrup add 3 Tbsp sugar pwd, rum or cherry liquor add water until the syrup is like a juice consistency.Keep aside

Prepare the filling n icing

Icing:--(if ur useing the cool whip box u can avoid this icing step because its already whipped,but i personally feel that fresh whipped cream is more tasty).Pour the whipping cream into a deep bowl it looks like thick milk consistency,add vanilla essence an blend it with the electric hand blender.It starts becoming more thick,now add the 3tbsp of pwd sugar and continue to blend until its thick which means it should be able to hold its shape when a peak is formed.

Filling:--Now take some whipping cream that is whipped and then add the mashed cherries to it and mix

Chocolate Shavings

Take the chocolate bar and a vegetable peeler.Now hold the chocolate in one hand and the peeler in the other hand n start peeling the chocolate.U will notice small chocolate curl like things coming ,finish the whole bar like this n keep the chocolate shavings in the fridge.While doing this tha chocolate might be melting n sticking to ur skin ,if so then put the chocolate in the fridge n wash ur hands,after sometime start doing it again.

Assembling the whole cake:

• Place one cake on the cake board or plate,then sprinkle a couple of tablespoons of syrup that we prepared on the cake, make sure whole top of the cake is wet with the syrup.Just make sure u dont add too much of syrup because the cake will fall apart.
• Next spread some of the filling on the cake it should be a thick spread.
• Put another cake on it n again sprinkle some syrup on it let it soak,then again spread the filling on it.
• Now put the 3rd cake n sprinkle it with syrup, Now here the filling is now more needed.
• Now start covering or icing the cake with the remaining plain whipped cream.Cover the whole cake with it,the cake should not be shown outside the icing.
• Now take the chocolate shavings in one hand and start pressing lightly towards the icing,dont mind if some of the shavings fall down..
• Continue to repeat the procedure until u cover the whole cake with chocolate shavings as shown in the photos above
• Now put some cherries on the cake for garnish.

Tomato Peanut Chutney

I generally used to make tomato chutney regularly.Because it goes well with idlis and dosa's.Then one day i went to one of my friends house and she happened to make this chutney.Me and my husband liked it a lot because of the combination,tomatoe's n peanuts.So as usual got the recipe from her n started making it once in a while.

Ingredients:

2 big tomatoe's chopped

1 medium onion sliced

1 small cup roasted peanuts

1 tsp jeera

3-4 green chillies chopped(adjust according to ur spice level)

1/2 tsp turmeric

salt as recquired

few curry leaves

1/2 of a lemon sized tamarind soaked in water n pulp extracted

cilantro chopped

Poppu/Tadka:

1/2 tsp mustard

1/2 tsp jeera

1/2 tsp channa dal

1/2 tsp urad dal

pinch of hing

4 red chillies

few curry leaves

Method:

• First dry roast the Peanuts on low flame until it turns light brown n keep aside.
• Heat 3 tbsp oil in a pan add jeera n let it splutter next add green chillies
• To this add the sliced onions,few curry leaves and let it fry for some time until it tunrs golden yellow.
• Next add the chopped tomatoes mix n cover for 1 min.Remove the lid n mix u will notice the tomatos turned mushyn there is lots of water
• Cook it until the water evaporates n tomatoes come togeather,then add salt n turmeric.
• Cook for a min,remove n let it cool
• Put this mixtue into a blender along with the tamarind pulp n grind to a coarse paste
• Next put the peanuts into it n grind it to a coarse or a smooth paste. Check for salt n spice level and adjust anything if needed
• I did mine to a coarse paste because i like to have the nutty flavour n texture in my chutney.
• Finally do the tadka n add it to this chutney also add the chopped cilantro and mix.Serve with hot idli's or dosa

Ridgeguard Chutney

Beerakaya Pachadi

As a kid i never liked this vegetable,so my mom used to make this wonderful chutney inorder to disguise the vegetable.I grew up likeing it so much ,that i started likeing the vegetable as well.This goes well with plain rice n ghee.

My mother used to originally grind it in a stone grinder with very little water so it used to retain that coarse texture.U can do it any blender but the texture might be a bit smooth...which is not that big a issue.I make it very often ...guess why?????This is the only dish that i make without wasting any part of the vegetable n its ready in a jiffy.So why dont u all try it as well...

Ingredients:

1 medium size ridgeguard

1 tbsp channa dal

3-4 big green chillies broken into half(u can increase or decrease according to ur spice level)

1 small lemon sized tamarind (seperate into small bits n remove any seeds)

1 tsp mustard seeds

1 tsp jeera

1 medium onion sliced

1/2 tsp tumeric

2 garlic cloves chopped

few curry leaves

salt as recquired

oil as recquired

Method:

• Wash the ridgeguard ,chop it into small pcs leave the skin intact
• In a pan heat a 1 Tbsp of oil on medium heat ,to this add the channa dal when it turns light brown remove onto a plate
• In the same pan add green chillies when it starts to blister remove onto a plate,again add the bit size pc's of tamarind and fry for a 2 seconds n remove
• Next add 3 Tbsp of oil ,to this add the mustard n jeera ,toss in the sliced onions as well
• Once the onions are slightly done add the ridgeguard pc's and mix
• Cover n cook for 5-10mins in between see if its sticking to the pan if so sprinkle some water
• Add the turmeric,once the pc's turn soft remove and let it cool
• In a grinder add the fryed channa dal,green chillies,tamarind,ridgeguard onion mixture,curry leaves n garlic pc's
• Add salt and grind to a smooth paste,u can add few tbsp of water while grinding if needed
• Remove onto a bowl mix in chopped cilantro,chopped onions(optional)....n tadka/poppu(optional)

Spinach Potatoe curry

Spinach is known as a rich source of iron and calcium. According to the United States Department of Agriculture, a 180 gram serving of boiled spinach contains 6.43 mg of iron, whereas one 6 oz. (170 gram) ground hamburger patty contains at most 4.42 mg. Thus spinach does contain a relatively high level of iron, compared to other vegetable and meat sources.

Spinach also has a high calcium content.Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and lutein), vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid (Vitamin B9), and this vitamin was first purified from spinach.

Ingredients:

1 bunch fresh spinach/1 small box of chopped frozen spinach thawed

4 medium sized potatoes boiled until soft n cut into pc's

1 medium onion chopped finely

2 green chillies also chopped finely

1 tsp of chopped garlic

1 big tomatoe pureed

few curry leaves

1/2 tsp turmeric

1 tsp jeera pwd

1 tsp chilli powder

1/2 tsp garam masala

salt as recquired

3 tbsp oil

Method:

First bring one cup of water to a boil then add fresh spinach to this and let it wilt ,remove and let it cool n then make a paste out of it.Alternatively if using frozen spinach microwave it on high for 3 mins n then puree it.

• Now heat some oil add the chopped garlic n green chillies.To this add the chopped onion
• When the onion is turning golden yellow add the pureed tomatoe n fry till oil oozes out.
• To this add the turmeric powder,jeera powder and chilli powder and half cup of water.
• Once the spices are fried,this takes about a min then add the pureed spinach,fry for some time until oil oozes out a bit.
• To this add the boiled and chopped potatoes.Add salt and garam masala powder.
• Cook until ur desired gravy consistency.
• Serve with roti or plain rice with salad on the side

Pineapple Juice

Thirst Quencher's

At first i was scared to buy a whole pineapple and cut it myself,because of its thorny exterior but somehow i gained the courage the bought the pineapple n cut it myself. One good thing i didnt get hurt that much as i was holding the pineapple with a kitchen towl n succeessfully cut it with perfection.

After a good evening meal of Pav bhajji i was feeling thirsty and i whipped up this juice in a jiffy. It made me feel light after a heavy meal.




Ingredients:

1 cup of chopped pineapple pc's
1 cup of cold water
a splash of club soda
1/2 a lemon juice
1 tsp sugar(optional)


Method

In a blender put all the ingredients and blend for a couple of minutes

Then put a strainer on top of a bowl and pour this juice onto a strainer. This is done to make sure that you seperate the pulp from the juice.

Once the juice gets collected into a bowl pour it into a glass and garnish with a pineapple piece.

note:-I remove the pulp in this juice because i am not a fan of the pineapple pulp and it causes irritation inmy throat.So if u like the pulp u can leave it as it is.

Bagara Baingan

I love this hyderabadi dish that goes so well with the hyderabadi biryani or even white rice.I prepare it once in a while because its very rarely that we can get fresh purple small brinjal's in my place.While in india whenever we used to go the market my mother used to spend a lot of time selecting the brinjals..i used to laugh at her seeing her criteia for selecting them.But now i began to realise why she spent so much time on them because even i began to do the same thing after all i have the same genes.


So i thought ok i can share my knowledge about selecting brinjals or eggplant whatever u call it..

First thing is that the brinjals should be a bit sleek,not too fat then the colour .It should be bright purple in color and the skin should be shinny not dull, Next it should not have any holes or dents on the skin.Be sure that when u cut the small brinjals look inside them to make sure they are good.I preferably cook my brinjals within day 2 or 3 from the time of purchase or even more earlier than that ,because i feel it has its freshness only for that long.

Ingredients:

10 or 12 small purple brinjals

Dry roast and make a paste

1 cup peanuts

1/2 cup seasame seeds

1/3 cup grated coconut

8 red chillies
1/2 tsp methi seeds

1 tbsp coriander seeds

1 tsp jeera

Gravy

1 big onion chopped finely

3 green chillies slit lengthwise

few curry leaves

1 tbsp chilli powder(adjust according to ur spice level)

1/2 tsp turmeric

1/2 tsp garam masala pwd(elaichi,cloves and cinnamon pwd)

1 cup tamarind juice

1 tsp ginger garlic paste

1/2 tsp mustard seeds(avalu)

salt

1 tbsp jaggery/sugar

Method:

• Make 4 slits on the brinjal but keep it intact . Then deep fry the brinjal's in hot oil for 3 mins remove n keep aside. Alternatively u can line a baking sheet with foil paper and arrange the brinjals on it n spray some oil on them bake them in the oven at 350F for 15-20mins.If u still want to avoid this u can directly put the slit brinjals in the gravy but taste will differ slightly
• Heat some oil in the pan add mustard,curry leaves and let them le.
• Then add slit green chillies,chopped onions n fry until they turn light golden yellow color
• Then add turmeric and combine ,then add the ginger garlic paste n fry till raw smell goes out.
• Next add some chilli powder and garam masala pwd ,salt,add 1/2 cup of water to make sure that spices do not burn,once the oil oozes out
• Add the grinded paste n combine fry for 3 mins ,then add 1 cup water and the tamarind water
• U can add the raw brinjals at this point combine n cover with lid.but if ur adding fryed brinjals or the oven baked brinjals u have to add them at a later stage
• Be careful because the gravy will be splurting all around,mix once in a while because it will start sticking to the pan if u dont mix for too long
• Remove the lid u can add the fryed brinjals at this point.Be near the stove n mix once in a while until the oil oozes out.,add the sugar/gaggery
• When the oil oozes out remove onto a dish and garnish with cilantro
  

Pav Bhaji

Pav bhaji is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrian city of Mumbai. In Marathi, pav means bread The term may derive from the term "one quarter" as the loaves are divided into four parts before being sold. Bhaji is a term for a curry and vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with coriander and chopped onions. Pav is high in carbohydrates and fats (if served with butter), while bhaji, the vegetable-based curry portion, is high in carbohydrates.

How can i forget those good old days ...when after the college we used to go this hang out place.,which was named Teenage point(vizag) and have a plate of pav bhajji. Not only that be it a samosa chaat,pani puri or even noodles for that matter,we used to be about 6 friends and all of us used to to dig into one plate because of our pocket money limitations. But we all enjoyed it n liked it that way...we never bothered about our diet.We could happily eat whatever we wanted to...such were the good old days of 80's and 90's..KAHAN GAYE WOH DIN ....

As for me there is no food like unhealthy food ,each n everything has it's own advantages n disadvantages.Same is the case with Pav Bhajji its good if u avoid the butter a bit once in a while.Because its so rich in carbs and the curry has all the mixed vegetables in it.I dont exactly remember from where i got this recipe,but it made a way to my cookbook because every time i make it ,it turn's out to be too good just like the street fare...

Ingredients:

1/2 of the giant big onion's we get in US

1 tsp ginger garlic paste

3 green chillies slit lengthwise

1 capsicum finely chopped like onions

2 small tomatoes finely chopped

1 cup of mixed veggies(carrot,beans,peas,cabbage,cauliflower,potatoes,beetroot-for the red colour look)

3 tsp Everest pav bhajji masala

1 1/2 tsp red chilli powder-adjust acording to ur spice level

1/4 tsp turmeric

1/2 tsp surgar(optional)

salt as required

3tbsp oil

1/2 lemon juice

cilantro chopped

Method:

• Pressure cook all the mixed veggies with 1 cup of water except onions,capsicum and tomatoes for 3 whistles.
• Once they are cooked till soft,dont throw away the water, mash the veggies in that water with a masher keep aside.
• Heat oil in a pan and add onions.Fry till the onions turn golden brown in color.
• Add ginger garlic paste and green chillies and fry for 2-3 min's
• Now add the chopped green bell peppers and fry for 2 min's
• Add the pav bhajji masala,red chilli powder,turmeric, salt.
• Add half cup water immediately to ensure that the spices do not burn.
• Stir to combine now add the chopped tomatoes and mix and cover with a lid for 3 min's.
• When u remove the lid u will notice that the tomatoes turn mushy now mix and fry till oil seperates.
• Add the mashed vegetables and stir to combine.
• Add 1 1/2 cups of water and adjust salt,add pinch of sugar and combine
• Now let it cook uncovered on slow fire for 15-20 mins.In between make sure that u keep mixing it to ensure that it does not stick to the bottom.

In the end garnish with lemon juice ,chopped cilantro and butter(optional) .Serve onto a plate with this curry,chopped onions and toasted buns or dinner rolls.

Let's Celebrate!!!!!!!!!!!!

Hi

Thanks for visiting my blog. I was waiting to start a blog for a long time n share my knowledge about cooking and baking because i believe in

''To teach, is to touch a life forever''

I went and learnt cake decorating in a Michaels store Wilton Cake Decorating calsses n successfully completed all the 4 courses in it.I named my blog long time back but didnt get any time to post something in it .Then came valentines day when i broke out of lazyness and prepared the cookies and chocolate basket cake full of fondant(edible) roses for my hubby. I will post this recipe for the chocolate cake very soon!!!


Happy Valentines Day
source-Wikipedia

Valentine's Day or Saint Valentine's Day is a holiday celebrated on February 14 by many people throughout the world. In the West, it is the traditional day on which lovers express their love for each other by sending Valentine's cards, presenting flowers, or offering confectionery. The holiday is named after two among the numerous Early Christian martyrs named Valentine. The day became associated with romantic love in the circle of Geoffrey Chaucer in the High Middle Ages, when the tradition of courtly love flourished.

The day is most closely associated with the mutual exchange of love notes in the form of "valentines". Modern Valentine symbols include the heart-shaped outline, doves, and the figure of the winged Cupid. Since the 19th century, handwritten notes have largely given way to mass-produced greeting cards. The sending of Valentines was a fashion in nineteenth-century Great Britain, and, in 1847, Esther Howland developed a successful business in her Worcester, Massachusetts home with hand-made Valentine cards based on British models. The popularity of Valentine cards in 19th century America was a harbinger of the future commercialization of holidays in the United States.

Apart from the reason of why people celebrate valentines day.I personaly feel that each day is a special day for everyone.So I thought ok whatever the reason might be,its party time so lets celebrate.........

Raspberry Jam Sandwich Hearts
recipe source-Williams Sonoma"Essentials of Baking"

Ingredients:

Makes 16 cookie sandwiches and 16 miniature heart cookies
2 1/2 cups maida(all purpose flour)

1/2 tsp salt

1 cup unsalted butter at room temperature(that means leave the butter on a table for an hour it will become soft do not melt it)

3/4 cup powdered sugar

1 1/2 tsp vanilla essence

1/2 tsp almond extract

6 tbsp seedless raspberry jam at room temperature

Raw material's u need:

Deep round bowl

Wooden spoon or hand blender with whisk attachment

rolling pin

baking tray

parchment paper or aluminium foil

plastic cling wrap

heart shaped cookie cutters 2 1/2 inch and 1-inch or cookie cutter of ur choice

sieve (like ur tea strainer)

Method:

Remember that first n foremost baking anything is very easy until u follow the exact measurements

• In a large bowl,combine the butter and powdered sugar.Beat with a wooden spoon until smooth.
• Add the vanilla and almond essence and mix once again until well blended
• Now add the salt and maida in small quantities and mix well until the dough comes togeather in large clumps.Press the dough togeather into a ball like a chapati dough, it will be bit sticky but dont worry.
• Divide it into 2 balls.Gather each ball n flatten into a small disk,wrap in plastic cling wrap,and refrigerate until firm,about 40 mins
• Line 2 baking sheets with parchment(baking) paper,meanwhile preheat oven to 325*F
• Remove 1 dough disk from the fridge.Lightly dust a work surface with flour in the same way as we do for chapathi.Roll out the dough bit thick .
• Using a 2 1/2 -inch heart shaped cookie cutter,cut out the 16+16 cookies.
• Place 16 of them on a cookie sheet.
• Next take the remaining 16 cookies and 1 inch heart shaped cookie cutter n using it cut out the center of the cookies.
• Seperate the miniature hearts from it place each of the cut out cookies on the baking sheet.
• Bake the cookies,until the edges are light brown for 12-15 min's.
• Remove and let the cookies cool on the baking sheet for 15 min's
• Next place the cut out cookies(heart shape which in turn has a heart cut into it) seperate ,put some powdered sugar onto a seive n dust the cookies with this sugar.
• Take the whole cookies and spread the raspberry jam onto it then place this cut out cookies onto it.