Monday, January 31, 2011

Zafrani Mango Lassi


For 2 servings approx.

  • Original or fat free yogurt - 1 cup
  • Milk - 1/2 cup
  • Fresh ripe mango or mango pulp - 1 cup
  • Sugar or Splenda - 2 tsp
  • Saffron - 5 strings
  • Cardamon powder - 1 pinch
Combine  mango cubes or mango pulp, yogurt, milk, sugar/splenda, saffron and cardamom powder into a blender. Blend it for 2-3 minutes. Pour in tall glasses, garnish with cardamom powder and saffron.
Serve chilled.

Thursday, January 20, 2011

Ragda Patties (Potato cutlets and dry peas curry)

Ingredients : (For approx. 4 servings)
For Patties:
Potatoes  - 4 (boiled)
Bread slices – 4
Red chili powder – 1 tsp
Roasted cumin powder – 1 tsp
Cooking oil for shallow frying
Salt as per taste

For Ragda:
Dried whole peas - 1 cup
Onion – ½ cup finely chopped
Ginger – 1 tsp minced
Garlic – 1 tsp minced
Tamarind paste – 1 tbsp
Jaggery – 1 tbsp powdered
Cooking oil – 1 tbsp

Dry Spices for Ragda:
Jira (Cumin seeds) – 1 tsp
Hing (Asafoetida powder) – 2 pinch
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Amchur powder (dry mango)– ½ tbsp
Garam masala powder -1 tsp
Salt as per taste

Method: To make Ragda
  • Soak the dried peas overnight or for at least 6 hours. Pressure cook the peas till done.
  • Heat oil in a deep pan, Add cumin seeds and Asafetida powder. When it starts crackling, add onions. Sauté onions for a few minutes. Add the ginger-garlic paste and sauté for 3-4 minutes.
  • Now add all the dry spices. Sauté for 2 minutes.
  • Now add boiled peas, tamarind paste and jaggery. Mix well. Add 2 cups of water and let it simmer for 15 minutes on low-medium heat. Mix well and ragda is done.
To make Patties:
  • Boil and peel potatoes. Grate potatoes for smooth texture. Keep aside.
  • Take the brown edges off the bread slices. Now dip the bread slices in warm water, aand then squeeze out excess water.
  • Add these bread slices to the potatoes. Also add red chili powder, roasted cumin powder and salt. Mix well and form a smooth dough if it.
  • Make 8 equal portions of the dough. Take each portion in your palm make a tennis ball sized ball. Now flatten it to make tikki or patties. Patties can be round or oval shaped. Smooth out the edges of the patties and keep aside. [Apply little oil on your palms to avoid patties sticking on your hand].
  • Heat griddle or pan, add 1 tbsp oil and shallow fry the patties golden brown on both the sides. Keep the heat medium high. Drain them on kitchen towel and keep aside.
Garnish and Serving Suggestions:
Place 2 patties on a serving plate. Pour 1-2 ladles full of ragda. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.
Yummy Ragda -Patties is ready to eat.

Friday, January 14, 2011

Rava Laddoo [Semolina dessert]

Ingredients: [For Approx.30 laddoos]
Fine Rava/Sooji – 2 cups
Butter/ Ghee – 1/2 cup
Shredded Dry Coconut – 1.5 cups
Sugar – 1.5 cups
Evaporated Milk – 1 can
Cardamom Powder – 1 tsp
Saffron – 1 pinch
Golden raisins – ¼ cup
Cashew/Almond– ½ cup


  • In a pan, heat 2 tbsp butter/ghee. Lightly roast raisins, almonds and cashews. Drain on kitchen towel. Coarsely chop nuts and keep aside.
  • In the same pan, add the remaining butter/ghee on medium heat. Add rava/sooji and fry until you get the nice roasted rava aroma.
  • Add shredded coconut and sugar and mix well on low heat for a minute.
  • Now add raisins, nuts, cardamom powder and Saffron. Mix well.
  • Add evaporated milk and turn off the stove. Keep mixing for few minutes until the evaporated milk is well incorporated.
  • Pour the mixture in a bowl or thali. Let it cool till its managable. Do not cool completely.
  • Take small amount of the mixture in your palm and make lemon size balls.

Monday, January 10, 2011

Vegetable Fried Rice

Ingredients: [Approx. 4 servings]
Basmati rice - 1.5 cup
Onions – 1 medium [sliced]
Tomato – 1 [finely chopped]
Potatoes- 1 [cut lengthwise]
Cauliflower – 1 cup [small florets]
Red bell pepper- ½ [cup cut strips]
Green peas – ½ cup
Garlic –½ tbsp minced
Ginger-½ tbsp grated
Cooking oil – 2 tbsp

Cinnamon whole – 1 stick
Black pepper corns – 1tsp
Cloves - 8
Cumin seeds [Jira] -1 tsp
Red chili powder - 1 tsp
Turmeric powder -1/2 tsp
Garam masala powder - ½ tsp
Salt to tastes

  • Wash basmati rice twice. Cook the rice with 3 cups of water.   
  • Clean and cut all the vegetables as directed. Keep aside.   
  • In a pan on medium heat, add cooking oil. Add cinnamon sticks, cloves, black pepper corns and cumin seeds. Also add sliced onions. Sauté for 2-3 minutes.   
  • Now add cut potatoes, mix well and cover the pan to get potatoes cooked.   
  • When potatoes are half done, add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.   
  • Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder, garam masala and salt.   
  • Mix well and slow cook the vegetable fried rice half covered for 4 more minutes.
Serving Suggestions:
Serve steamy vegetable fried rice with boondi raita [spicy yogurt] for any meal.