Cooking Channel India: April 2013

Monday, April 29, 2013

Papdi Ganthia

Rupa's Favourite Etv Gujarati Rasoi Show (21-10-11) Rasoi ni Maharani - 4 Surabhi Vasa

Sunday, April 28, 2013

Khichdi made of rice, toordal, green Moong dal, potato, onion, garlic, peanuts, curry leaves, whole red chilli, green chillies (optional), tomato, coriander. Serve hot with Ghee or Raita or Plain yoghurt!!! Soak the rice, toordal, green Moong dal atleast for 30 mins before cooking.

Farali Sabudana Khichdi Recipe

A famous breakfast and fasting time recipe. Try it,its flavorful.enjoy

Ragda Chat Indian Chaat Recipe

Spicy tasty perfect evening snack recipe. Printable Recipe:

Ragda Puri Recipe by sanjeev kapoor

Lip smacking recipe for Ragda Puri

Ragda Pattice by Tarla Dalal

Ragda Pattice,most popular chaat which is a one meal dish loved and enjoyed by all.
Ragda Pattice

Ragda pattice, is a chaat that is loved by one and all. It is a filling snack made of potatoes pattice and white peas ragda served with different chutneys and finally topped with papadi and sev and garnished with coriander. . .

Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings

Ingredients

For The Ragda
3/4 cup safed vatana (dried white peas)
1 tbsp oil
1/4 cup finely chopped onions
1/2 tsp mustard seeds ( rai / sarson)
salt to taste
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds powder
2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)

For The Pattice
2 cups boiled, peeled and mashed potatoes
salt to taste
2 tsp ginger- green chilli paste
1 tbsp cornflour
8 tsp green chutney
3 1/2 tsp oil for greasing and cooking

Other Ingredients
4 tbsp meethi chutney
4 tsp lehsun ki chutney
8 tsp green chutney
4 tbsp finely chopped onions
4 tbsp crushed papadi
8 tbsp sev
1 tsp chilli powder
8 tbsp finely chopped coriander (dhania)

Method
For the ragda

1. Soak the safed vatana overnight or for atleast 6 to 8 hours.
2. Drain the safed vatana and add 2 cups of water and pressure cook for 6 whistles.
3. Allow the steam to escape before opening the lid.
4. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 minute and add the mustard seeds.
5. When the seeds crackle, add the cooked safed vatana and sauté on a medium for 1 minute.
6. Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon.
7. Add 2 tbsp of water and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside.

For the pattice

1. Combine the potatoes, salt, ginger-green chilli paste and cornflour in a bowl and mix well.
2. Divide the mixture into 8 equal portions and shape each portion into a flat round.
3. Make a depression in one round, place 1 tsp hari of chutney in the depression and again shape it into a round, thick pattice.
4. Repeat steps 2 and 3 to make 7 more pattice.
5. Heat and grease a non-stick tava (griddle) with ½ tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside.

How to serve

1. Place 2 prepared pattice on a serving plate and pour ¼th of the prepared ragda over it.
2. Pour 1 tbsp meethi chutney, 1 tsp geeli lehsun ki chutney and 2 tsp hari chutney over it.
3. Sprinkle 1 tbsp onions, 1 tbsp papadi, 2 tbsp sev, ¼ tsp chilli powder and 2 tbsp coriander over it
4. Serve immediately.