As interesting as the city. ..Mumbai street food is full of colour and flavour. There is a surprise in every bite. One such delicacy is the Ragda Pattice, which is not only tasty but healthy too if you cut down on the oil. So here is my take on the famous Ragda pattice.
Ragda: Dried white peas(soaked overnight amf pressure cooked with some water) 2cups, ginger paste1 tabsp , garlic paste 1 tsp, garam masala 2 tsp,turmeric powder 1 tsp, fried onion 1 cup, greenchilli paste 1 tsp, coriander handful chopped, salt to taste. Oil 2 tabsp. Water 2cups.
Pattice: Boiled and mashed potatoes 7/8, cumin seeds powder 2 tsp, chat masala 1 tsp, salt to taste. Cornflour 2 tabsp.
Garnish : finely chopped onions, coriander, lemon, chat masala, tamarind chutney ( recipe on blog) and some shev(fine crunchy noodles made from
Ragda – In a deep pan heat oil and onions. Add the cooked peas, ginger garlic, garam masala, chilli paste and turmeric. Season it with salt and add some water. Cook it on low heat till it blends for 8/10mins. Using a hand blender, roughly grind the curry. Garnish with some coriander.
Pattice – Take a mixing bowl and mash the boiled potatoes. Add the seasoning cumin powder, salt and cornflour. Knead well. Divide into small balls and flatten it. We have two options here – 1) use a nonstick pan and shallow fry the flattened balls in a tabsp of oil till it turns crispy on the outside. 2)brush the tikkis a drop of oil and air fry it for 7/8 mins at 200 degrees.
Serving – In a shallow bowl or plate take a ladle full of ragda, place 2 tikkis on it, garnish with onions coriander chat masala lemon juice tamarind chutney and shev.
Enjoy hot !
Moilee is a mildly flavoured curry, cooked either with vegetables or fish. It’s an dish from the God’s own country – Kerala. A few months back when I visited that place I enjoyed this curry and here’s my take on the veg moilee.
Vegetable like cauliflower, carrots, beans, mushrooms,peas and capsicum roughly chopped a bowl full. Pineapple chopped as per taste. Cashewnuts 8/10. Red chilli dried 5/6. Ginger garlic paste 1 tsp, turmeric 1 tsp, juice of lemon grasss 1 tabsp, coriander cumin seeds powder 1 tsp, cloves 4/5, cardamom 4/5, pepper 8/10, cinnamon 1 stick. Coconut milk 200ml. Sugar 1 tsp. Salt to taste. Coconut oil 2/3 tab. For the tampering 1finely chopped onion, 3/4 cloves of garlic , mustard seeds 2tsp, curry leaves 2 sprigs.
Heat 2tabsp oil in a heavy bottom pan and tamper it with cloves, cardamom, cinnamon and pepper. Sauté the vegetables with pineapple and cashew nuts for 5 minutes. Add the gingergarlic paste, chillis, turmeric, coriander cumin powder, sugar and the juice of lemon grass. Cover it and allow it to cook for a few minutes. Do not over cook. Now season it with salt and add the coconut milk. Let it blend in and boil.
Now in another shallow pan heat the remaining oil and tamper it with mustard seeds, curry leaves and garlic. Now add the onion and sauté till it becomes translucent. Now tamper the curry with the sauté onion garlic mix.
Serve hot with Keralas famous thick rice.
Dungher means smoked. This is a typical preparation found in our Rajputana kitchen. We love to smoke the meat, may it be for the kebabs, curries or the biryani. Dungher maas or murgh simply adds another level of flavour to the dish.
Chicken boneless 300 grams cut into medium pieces, chopped onions 1 medium ones, bay leaves 2/3, ginger garlic paste 1 tabsp, chopped ginger 1tsp, roasted coconut paste 1 tabsp, whole dried red chillies 7/8, coriander leaves chopped handful , Dry spices – poppy seeds powder 1 tsp, garam masala 1 tsp, turmeric powder 1 tsp, coriander cumin seeds powder 2 tsp, chat masala for garnish 1 tsp, red chilli powder 2/3 tsp, tomatoes chopped 1 medium, tomato sauce 1 tabsp, fresh cream 2 tabsp, salt to taste. Oil 4/5 tabsp. Coal for dungher and a tsp of ghee.
Heat oil in a heavy bottom large pan, tamper it with bay leaves, saute onions , tomatoes and chillies till it leaves the oil. Add ginger garlic paste and coconut paste. Stir fry for 5 mins on high temperature. Now add the dry spices . Stir fry for a minute , add tomato sauce. Add chicken and pan roast it with the masala for 5 mins. Season it with salt. Pour 1 to 2 cups of warm water stir well. Add some cream. Just before covering it with a lid, place a lite coal on a small plate and put it at the centre of the pan. Drizzle ghee and close the lid immediately. Place some weight on the lid so that the smoke doesn’t escape. Slow cook the chicken on low heat till tender. Garnish with coriander leaves and chopped ginger. Serve hot with parathas or rice.
Who doesn’t like Fried Chicken? Some things in life are simply irresistible. ..but its high on calories. Thanks to the Philips Air Fryer (I am not getting paid for promoting the fryer…it is genuinely good), we can relish on fried chicken guiltlessly.
Chicken drumsticks 8, ginger garlic paste 1 tabspoon, sugar 2 tsp, chilli powder 2 tsp, coriander cumin powder 2 tsp, turmeric 1tsp, chat masala 1 tsp. Salt to taste. Bread crumbs 2 cups, eggs 2. Oil 1tabsp.
Marinate the chicken with the spices and ginger garlic paste. Heat a nonstick pan and slow cook the chicken till tender. Do not add water. Do not over cook. Allow it to cool. Coat the chicken with breadcrumbs. Dip it in beaten eggs. Brush oil all over the netted tray of the airfryer. Place the chicken in the preheated Air fryer for 10 mins on 200 degrees. ENJOY THE OILFREE JUICY FRIED DRUMS !!!
Samosa is one such snack which is simply irresistible. But one thinks twice before indulging into the oil bathed samosas. I make it in the Philips Air fryer and the oil used for one samosa is a drop or two. One can enjoy this as much as one can without feeling guilty.
Chicken mince /kheema 250 grams, ginger garlic paste 1 tsp, onions 1 medium finely chopped, red chilli powder 2 tsp, coriander cumin powder 2 tsp, turmeric powder 1 tsp, chat masala 1tsp, salt to taste, finely chopped mint leaves and sugar 1 / 2 tsp.
For the cover use the readymade strips or patti easily available in any super mart.
Take the mince in a non stick pan, add the above ingredients except the patti and mint leaves. Mix well and slow cook it without the oil for 15/20 mims. If watery let the water evaporate on high flame. After it cools add mint leaves and mix.
Now take one patti and make a small cone at one end of it by folding it. Fill in the mince mixture. Now fold the cone to cover the filling and making it into a small triangle. With your finger tips seal the end with cornflour mixture. Drizzle a drop or two of oil. Preheat the air fryer for 5 minutes and place the samosas on the netted holder of the air fryer. Set the timer on 10mims with the temperature of 200 degrees. Toss it after 5 mims. Enjou the Crispy oil free samosas !
Rendang is an authentic Indonesian delicacy. During my travel to Malaysia we enjoyed this dish on a daily basis. Sometimes with chicken and sometimes with prawns. I cracked this recipe and here is my take in a simple and easy way to make it.
Chicken (legs or breasts or boneless) 1 kg, sambal paste 2/3 tsp( soak red chillies in warm water and grind it into a fine paste), galangal 100grams, turmeric paste or powder 2tsp, onion chopped 2 medium, garlic chopped 1tabsp, coriander cumin powder 1 tsp, garam masala 11/2 tsp, tamarind pulp 2/3 tabsp, jaggery or palm sugar 1cup, salt to taste, oil 4/5tabsp, coconut milk 200ml and 3/4 stems of lemon grass.
Heat oil in a heavy bottom pan, sauté onions till it turns translucent. Add garlic and chopped galangal and lemongrass and add half a cup of water. Transfer this mixture into a grinder and grind it into a fine paste. You can add little water while grinding. Strain the mixture into a bowl. Take the same pan and start boiling the strained mix, add the rest of the ingredients like the dry spices, sambal,tamarind and jaggery. Add the chicken and season it with salt. Once the chicken blends in with the spices and pastes , add the coconut milk and slow cook till tender.
Enjoy it with rice or hoppers. I make the thick rice from Kerala.