Ragda Pattice Recipe

Ragda Pattice

Ingredients:-

6 large potatoes boiled, peeled and mashed

1 tsp red chili powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp raw mango powder

1/2 cup finely chopped coriander

2 onions finely chopped

Salt to taste

1 can of chickpeas roughly mashed

6 cloves

3 pods cardamom

8 peppercorns

1 cup Tamarind Chutney

1 cup Mint-coriander Chutney

Coriander chopped fine to garnish

Chaat masala to garnish

Vegetable cooking oil to shallow fry

How to make Ragda Pattice:-

Mix the mashed potatoes, red chili, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste.

Make into a smooth paste. Form into equal-sized patties.

Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels.

Add 1 cup of water to the roughly mashed chickpeas. Add the cloves, cardamom and peppercorns and salt to taste. 

Bring to a boil, stirring often. Turn off the heat. Remove the whole spices and discard.

To serve put 2 hot patties in a plate and spoon some chickpea mixture over them. 

Add the Tamarind and Mint-coriander Chutneys according to taste.

Sprinkle chopped onion and coriander to garnish. Sprinkle chaat  masala over the whole dish.

Creamy Corn Recipe

Creamy Corn

 

Ingredients:-
Fresh Corn - 4
Yellow Cornmeal - 2 tbsp
Heavy Cream - 1 cup
Milk - 1 cup (or as needed)
Sugar - 2 tbsp (or as needed)
Salt - a pinch
Turmeric Powder - a pinch
Butter/Ghee - 1 tbsp
Rosemary - 1 spring (You could also use a couple of cardamom pods instead)

How to make creamy corn:-
Place the corn cob in the center of a vessel in standing position and remove the kernels using a sharp knife.

Scrape off all the remaining itsy bitsy pieces out of the cob.

Melt the butter in a deep saucepan.

Add the corn kernels and the scrapes to the butter and saute for 2 minutes.

Add the rosemary, sugar, turmeric powder, cornmeal to this and saute for another 2 minutes.

Add the milk to the corn and let it cook till the corn gets soft.

Add the heavy cream and continue to cook. Add more milk or sugar if needed.

Switch off when you get a nice creamy like consistency.

You could fry some cashews and raisins in some ghee and add to the it.

Crispy Rice Pancakes Recipe

Crispy Rice Pancakes

Ingredients:-

½ cup rice, soaked 8 hours or overnight

½ cup dried beans, soaked 8 hours or overnight

¼ cup light coconut milk

1 Tbs. thinly sliced green onion

¼ tsp. ground turmeric

8 tsp. vegetable oil

Paneer cut into 16 thin slices

2 cups bean sprouts

2 cups mixed fresh basil, mint, and coriander or spring onions for garnish

How to make crispy rice pancakes:-

·         Rinse and drain soaked rice, and blend in blender with 1 cup water until smooth. Transfer to large bowl, and set aside.

·         Rinse and drain beans, and blend in blender with 1/2 cup water until no lumps remain.

·         Stir bean mixture into rice mixture along with coconut milk, green onion, and turmeric. Heat one tsp. oil in medium-high heat.

·         Add 2 slices paneer, and stir-fry 30 seconds. Ladle in just enough batter to cover stir-fried ingredients, swirling pan to coat bottom.

·         Reduce heat to medium-low, and cook 3 to 5 minutes, or until bottom is crispy.

·         Scatter 1/4 cup bean sprouts over one side of pancake; fold other side over to form half moon. Cook pancake 1 to 2 minutes more per side.

·         Repeat with remaining ingredients until you have 8 pancakes. Garnish with fresh herbs or spring onion.

Mexican Lasagne Recipe

Mexican Lasagne

Ingredients:-

1 tbsp Olive Oil

1 Onion chopped

1 Red Capsicum chopped

1 Zucchini, chopped

2 cloves Garlic, crushed

500 g jar Pasta Sauce

35 g sachet Taco Seasoning

420 g can Kidney Beans, drained and rinsed

310 g can Corn Kernels, drained

5 Tortillas (available ready in market)

3/4 cup Tasty Cheese, grated

Salad, to serve

How to make Mexican lasagna:-

Preheat oven to hot, 200°C.

Heat 1 tablespoon oil in a large frying pan on high.

Sauté onion, red capsicum, zucchini and crushed garlic for 4-5mins, until tender.

Stir in pasta sauce and taco seasoning. Bring to boil on high. Reduce heat to low and simmer for 8-10 mins until thickened slightly.

Stir in kidney beans and a corn kernels. Simmer for 4-5 mins.

Lightly grease a round 20-22cm casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla). Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.

Sprinkle tasty cheese over. Bake for 15-20 mins until golden and cheese has melted.

Cut into wedges and serve with salad.