Tag Archives: ashus ragda patties recipe

Throwback to October

ashus rangoli
ashus rangoli

It has been over a month and I have not stopped by here to write any new post. Well, I can call it my sabbatical from blogging, never meant to be away for this long :). I know I have missed out reading lot of awesome posts of my fellow bloggers, will be catching up reading them all for sure.

October is the birthday month, so this Libran was tied up with family and the Diwali festivities in the later part of the month.  Being a foodie and one who loves cooking a variety of food, I thought ‘let me share’ my food journey here for this October month :). With the daughter visiting home for a couple of days, the days were well spent in pampering her by dishing out a couple of her favorite foods and all the new recipes on her mom’s blog that she missed out in tasting and relishing. This month also happen to be my late dad’s birthday month, a day when I cook all the favorite food and cherish the old memories.

I also made a chocolate cake with a gooey crumble base of ripe bananas, raisins, black currants, almond slices, and chocolate chips,  the cake was plated upside down, sharing the picture below.

ashuskitchen cake
ashuskitchen cake

My birthday dinner was a special meal for me as it was cooked from scratch by my daughter, it was the best birthday gift received.  I had a lovely day that saw me being chauffeured by her to the Mall for some retail therapy :), the day spent in receiving phone calls from loved ones and the birthday messages, a Pizza Hut takeaway lunch, with an evening when I received a lovely flower bouquet from the hubby and an equally amazing food cooked and served by my darling daughter. It was indeed a memorable birthday.

Birthday dinner-Saffron rice, Thai coconut prawn curry, Sweet and Sour glazed Salmon, mint &Strawberry cooler
Birthday dinner-Saffron rice, Thai coconut prawn curry, Sweet and Sour glazed Salmon, mint &Strawberry cooler
Glazed Salmon with fresh salad
Glazed Salmon with fresh salad
Caramel Custard
Caramel Custard

This Caramel Custard for dessert was also made from scratch by her, steamed cooked, and perfectly cooled and served, the best way to end this yum & memorable dinner. Post dinner I was given my birthday gifts too :). What more could one ask for, right? and hence I wished to share my memories with you all.

I cooked vegetable Masale Baath, mattha, Palak puris, Basundi, and mint yogurt chutney for lunch on Dussera day.

Dusshera lunch menu
Dussera lunch menu

Birthdays are incomplete if not celebrated with friends, called them over for brunch, made couple dishes and baked the fresh strawberry muffins.

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ashus -Strawberry muffins, Spicy paneer wraps, Penne paste in homemade red pasta sauce, and Veg Hakka noddles.

The weekend after Dussera I was finally able to go to the Last exit on the Dubai-Abu Dhabi highway, it has the food-trucks stationed. It is a carnival kinda experience, the different fast food joint food trucks, the ultra sophisticated and huge locomotives with modern kitchen gadgets are stationed and cater to the foodies who drive down to this last exit just to have that outdoor experience. The whole area is lit up in lights and the headlights of the vehicles entering the area makes the whole place flooded with light. I did try capturing some clicks of the locomotives but it was impossible to get a picture without the visitors and hence not sharing here. To name a few of the food joints that have the trucks-Burger and Fries, Al Karak – their kheema paratha was yum but too oily for my families taste, Poco Loco- ate their Tacos, Cafe Di Roma, Urban Seafood, Burgerpit, Bigsmoke Burger etc. 

Dubai Food Trucks
Dubai Food Trucks

Dubai Food Trucks

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From here we next went to Boxpark, Dubai, another foodie location that has the  Container boxes converted into restaurants.

Box Park Dubai
Box Park Dubai
The Burj Khalifa as seen from the Box Park, Dubai
The Burj Khalifa as seen from the Box Park, Dubai
BoxPark, Dubai
BoxPark, Dubai

We dined at Kuai Restaurant, a Chinese joint. Few pictures below from that place and the main course dishes that were ordered. They serve rice with each main course dish.

Kuai Restaurant, Box Park Dubai
Kuai Restaurant, Box Park Dubai
Kuai Restuarant interiors, Box Park Dubai
Kuai Restaurant interiors, Box Park Dubai
Salmon fillet
Salmon fillet
This thai coconut veg curry was delicious
This Thai coconut veg curry was delicious
Sweet and Sour chicken
Sweet and Sour chicken

This month saw another outing with my girlfriends, a dinner at the Absolute Barbecue, Deira branch in Dubai. It is a grill buffet place where they serve barbecue on the table, they have live grills that are placed on the table that have slots to hold it, the veg or non veg food skewers are then placed on this. The waiters keep serving a variety of appetizers on the table, there are also other chaat and tawa counters, saw a Daal bati Churma counter too as well as the dessert counter that had a chocolate fondue fountain, assortments of sweet dishes from bengali sweets to french pastries to cheese cakes, fresh fruits, ice cream, gulab jamuns, rabri too. The main buffet has an array of dishes laid out with both veg and non veg foods, salads, bread etc. The different Indian  breads like Naan, Tandoor roti, etc can be ordered and they serve it on the table. It is a good dinning experience, and one definitely needs a large appetite to enjoy the numerous dishes served. They charge 85/- dirham for one person on the weekends, with a little less on week nights. The weekend nights here in UAE are Thursday, Friday and Saturday. I need to mention here the desserts and the crispy corn that was served on the Veg menu, it was great. They had fried ice cream too on the dessert menu, a scoop of vanilla ice cream is shaped as a ball, rolled in desiccated coconut and breadcrumb mixture and dipped in cornflour batter and then fried in hot oil till outer coat is golden. This fried ball is then drizzled with either a chocolate syrup or strawberry one.

Absolute Barbecue's Deira Dubai, Fried Icecream
Absolute Barbecue’s Deira Dubai, Fried Ice cream
Absolute Barbecue's-assortment desserts
Absolute Barbecue’s- dessert assortment

They even have deep-fried watermelon triangles that is later dipped in sugar syrup as dessert on the menu, had seen it on an earlier visit to the place. Intriguing menu options, but definitely are not my choice. The whole idea of something that is extremely cold getting subjected to high heated oil is a big put off for me, but heard that these are the latest food trends offered in weddings too in India.

The last week finally was the much awaited festivity time, the Diwali celebrations. This year it turned out to be a week-long socializing and partying time with get-together, Diwali dinners and parties, a total foodie indulgence week for me. Celebrations and the Indian festivals all call for homemade delicacies, and keeping with all the rituals and traditions that I follow, it was a great time, happy time. The Indian festival Diwali, which is also known as the  festival of light brings with it the colorful rangoli patterns adorning the front door, the puja room, the puja setups, the oil diyas and the scented tea lights being lit for all the five days of this festival.  The apartment balcony too gets decked up in the colorful series of lights, the whole atmosphere is bright, colorful and joyful. One can identify the Indian houses from the lights that are lighted and series of light bulbs seen adorning the building balconies on the different floors.

I tried giving a few pebbles that were collected during my beach walk a new look, tried coloring them but the brush was old and though I was not satisfied with the finesse, but it did bring on a cheer to see the final result of an hour of painting. Buying of utensils is a custom on the first day of Diwali, I used the stones to decorate my purchase and placed it on the  living room glass top coffee table.

ashus decor idea
ashus decor idea
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ashus decor idea
Rangoli
Rangoli
ashus Rangoli
ashus Rangoli

Anarsa and Methi gota Prasad for Laxmipuja

Anarsa and Methi gota Prasad for Laxmipuja

This Diwali too I have made the Anarsa from scratch. This is my second attempt only at making this, the first being last Diwali :). It is a lengthy and laborious rice recipe, an Indian sweet that is made during this festival in Maharashtrian households.

ashus Diwali Faral & Ragda Pattice menu
ashus Diwali Faral & Ragda Patties menu for friends & family.

The Diwali Faral includes the Chivda, Besan Ladoo, Sev, Namkeen para, Shakarpara, Jowar chakli, rice and sesame Andhra recipe chakli, and Anarsa (as seen in previous pic). It was a week long celebration with rich food either at home or at parties for at least one meal of the day.

Starting November I am already busy shedding out all the extra kilos gained during Diwali, back to fitness regime of daily walks. Eating and working out needs to be balanced, right!

Hope you all too had a great festive time with your loved ones. Life is always fantastic, one needs to grab the moments and make them memorable.

For Ragda Patties recipe click here.

Enjoy!!

ashu

Ragda Patties

ashu's- Ragda Patties

ashu’s- Ragda Patties

I returned last week from Mumbai, few hectic/busy days in my motherland, spent in the company of my mother and siblings, attending a family function, zooming around the neighborhood on a two-wheeler, and yup clicking loads of pictures too!  And I also relished the Pani Puris, an all time favorite street food.  As I just returned from Maharashtra, a state in India, so today I bring to you all the Maharashtrian dish called Ragda Patties. This is a wholesome dish that could be a breakfast, or a weekend brunch, or a light & bit different dinner menu. I made it this weekend as our Friday morning brunch menu, yeah, we have a Friday/Saturday weekend here in the UAE, with Sunday being the first day of the week.

Ragda Patties is enjoyed by the kids and hence always makes it to the table as a weekend menu when all members of the family are relaxed and the mood is happy with fun and laughter around the household. This dish is a two in one snack, one is the potato pattie and the other is the Ragda, the legume curry, and together they make what we call as the Ragda Patties. It requires a little pre-preparation, the legume that is used for curry needs to be soaked for 6-8 hrs before they are boiled to make the Ragda.

It also happens to be a favorite Indian street food too, sold on the road side food joints that dole out the piping hot potato patties on the big tava right in front of us, with us drooling till the vendor serves it to us. When one makes it at home, the taste sure differs, the freshness of the ingredients and the love of the person making it contributes to make the dish something that is always welcomed. I am a more particular healthy foodie and hence my cooking uses far less quantity of cooking oil as compared to the general Indian family standards back home. I also try and give the recipe a healthy twist incorporating new ingredients, but at the same time taking care not to change the taste of the recipe as far as possible.

This ashu’s recipe of Ragda Patties uses cooking oats along with the boiled potatoes to make the crisp tikkis or patties that forms one part of the dish. The rest of the ingredients used remain the same. I prefer to use either Canola oil or Extra virgin olive oil in my cooking, but you could use any cooking oil that you use at home.

INGREDIENTS:

For Patties:

Potatoes: 4 Medium

Cooking Oats: 3 tbsp

Breadcrumbs: 50 gm

Salt & Chili Powder : As per taste

Turmeric: 1/2 tsp

Green Chili: 1 (finely chopped)

Chopped green Coriander: 1 Tbsp

Oil: 2 Tbsp

For Ragda:

Dried White peas : 250 gm

Cumin: 1 Tsp

Onion: 1 Big

Tomatoes: 2 Medium

Olive oil: 2 Tbsp

Ginger & Garlic paste: 1 tsp each

Turmeric powder: 1 tsp

Chili Powder: 2 Tsp (As per taste)

Coriander powder: 1 Tbsp

Garam masala powder: 1 Tsp

Dry Mango Powder: 1 Tsp

Toppings:

Green chutney

Sweet Tamarind chutney

Barik (fine) Sev

Finely chopped onion

Finely chopped coriander

METHOD:

Soak the dried white peas in enough water so as to cover them overnight. Pressure cook the soaked legumes to three whistles, this cooks them to soft and mushy consistency.

Boil the potatoes and remove the skin and mash them to smooth texture.

Finely chop the onions, tomatoes, green chili and green coriander.

For making the patties, take the mashed potatoes in a bowl, add the cooking oats, the chopped green chili, green coriander, salt, and mix well. We can also add a pinch of dry mango powder to it.

Patties mixture
Patties mixture

Take breadcrumbs in a plate. Give shape to the mixture to form patties, coat them with the breadcrumbs. We can either make round ones by hand or use the mould to make heart-shaped ones, as I have done here. Dust away the excess breadcrumbs.

Heart shaped Potato pattie
Heart shaped Potato pattie
Potato patties
Potato patties

Keep a fry pan on the gas stove and heat, put 1 Tbsp oil and heat. Cook the patties in the fry pan, turning over and cooking evenly on both sides. Remove them when they are cooked on both sides and crisp. Do keep the gas flame from medium-to-slow to ensure that the outer covering does not get over cooked and burnt while the inside remains uncooked. Use more oil if required to make them crisper. Remove and keep the patties on a serving plate once they are done.

IMG_2579

TO MAKE THE RAGDA:

Heat a karahi or round bottom pan on the gas stove. Heat the oil in it and then add the cumin, then the chopped onions and fry. When the onion turn pinkish then add the ginger garlic paste, saute and then add the chopped tomatoes. Cook the tomatoes and then add the turmeric, chili powder, coriander powder, dry mango powder, and salt. Then add the boiled white peas and mix thoroughly. Add a glass of water, or as required, to make it in a curry consistency. The peas usually dry up the water when boiled, we want the ragda curry with medium thick gravy and hence adjust the water to add. Let this gravy simmer for 10 minutes, then sprinkle the garam masala powder on top and the chopped coriander and cover the pot with the lid and switch off the gas flame. Our Ragda is ready to be used.

(I do not have any pictures to upload as I never took them when I was making the Ragda,  I will click and re-upload them on a later date when I again make the Ragda :))

SERVING: Take a deep dish, put 2-3 ladles of the Ragda curry, then place the pattie in the center. To get a sweet and sour taste we can put teaspoonfuls of the green chutney and the tamarind chutney. Sprinkle on top finely chopped onions, fine gram flour Sev and green coriander leaves.

ashu's-Ragda Patties
ashu’s-Ragda Patties

One could also use lemon juice instead of the tamarind chutney, if one does not wish to make it sweet but want it to be tangy.  The quantity of toppings used depends on personal preference, hence I have not mentioned the quantity in the ingredients list.

The chutneys add more or enhance the flavors of the dish, making it a Chaat recipe and one usually enjoys it more by adding lots of Sev on top.

NUTRITIONAL CONTENT: Legumes are a good source of vegetarian proteins and rich in fiber. The potatoes form the carbohydrate part but when we add the oats we increase the fiber content of the Potato patties and make it a more healthy version.

Hope you all enjoyed going through the recipe, do give it a go to find out if your taste buds get tickled by the combination of flavors used.

Wishing you all a happy Wednesday 🙂

ashu