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Veg Chili Momos Recipe | Local Nepali Style | Momos Recipe

Dear Foodies,

Momos, or dumplings are one of its kind.. But this time, it’s double the delish ~ Chili Momos is here for you ๐Ÿ™‚

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I have been to Kathmandu couple of times, and have stayed for a good time as well.. And, all after that I have a very big soft corner for the city, or I must say the Country Nepal.. This delicacy is very popular around Kathmandu & Nepal.. It’s just divine, but it’s damn spicy ๐Ÿ˜€

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My version is slightly drier as a gravy sorta(that’s how I prefer), you can make it with gravy if you want so.. Also not as spicy as we get there.. So let’s get cooking, shall we?

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Chili Momos | Local Nepali Style with Veg Momo Recipe
 
Ingredients
  • For Momos : Cabbage - 1 [grated]
  • Onion - 2 [chopped]
  • Ginger - 3" Piece [grated]
  • Salt - to taste
  • Pepper - ½ tsp
  • Oil - 2 tsp + to grease
  • Dough - as required [see notes]
  • For the chili momo prep - Oil - to fry + 3 tbsp
  • Green Chili - 6
  • Garlic - 10 cloves [pressed]
  • Momo Red Chutney - 4 tbsp [Recipe video in end]
  • Vinegar - ¼ tsp [I used chili vinegar]
  • Red Chili paste - 1 tsp
  • Soy Sauce - 2-3 drops [totally optional]
  • Ketchup - 6 tsp
  • Onion - 1 [shelled]
  • Salt - to taste
  • MSG - a pinch
  • Sugar - ¼ tsp [to balance, optional]
  • Fried Momos - 18-20
  • Scallions & Coriander - As desired
Instructions
  1. We'll start by making the filling for momos, for the same - add cabbage, onions, ginger, salt & pepper in a bowl & mix really well. After 2-3 minutes, the mixture will feel much more moist & it;ll start oozing moisture.
  2. Take some mixture in your hands, squeeze hard and put the mixture into another bowl. Like so, take out excess moisture from the mixture. See notes for uses of the liquid you are left with.
  3. To the cabbage mixture, add the oil and mix well. Filling is ready. Grease steamer plates with oil.
  4. Roll out the momo dough(see notes) into 3-4" circles then place about ½ to 1 tsp of filling. Make plates till half(or until semicircle) as shown in video, then press the empty side of dough to the plates. Place into steamer racks. Make more momos like so, then steam for 10 mins in med flame. Let momos stand for 5 mins, then take them out of the steamer and let them cool completely,
  5. For the chili momo prep ; Heat up oil in a pan to fry the momos. Once hot, fry in high flame until golden. Keep aside.
  6. In a bowl mix - red momo chutney, vinegar, chili paste, soy sauce, ketchup.
  7. Heat up a wok, add 2-3 tbsp of oil. Once hot add the slit green chili, garlic. Stir once, then add the onion shells & toss for a minute. Add a pinch of salt & msg and toss.
  8. Pour down the sauce and ¼ tsp of sugar and cook for a minute. Add the fried momos, stir until momos are coated. Sprinkle a bit of scallions & coriander if you wish, then serve hot!
Notes
1. You can watch my momo recipe video for the dough recipe. Also the red chili chutney video, both are embedded below.
2. Locals mostly make it with raw veggies, that's why I showed this method this time.
3. The liquid from the veggies is very nutritious & delectable.. You can drink it as it is, I do it all the time I drank all of it, I like it a lot! You can also make thupka, or soup with it.. Or use it as a stock if you wish!
4. My mom has been making momos since like many years, like when I was 3-4 years I have been seeing her making.. In my family everyone loves momos, and so she used to make for us almost every week.. Now-a-days once in a month.. She used to say me, make loyi out of the dough(divide the dough into smaller portions).. I used to enjoy that ๐Ÿ˜€ Experienced hands!

Fried momos with juicy filling with a spicy & garlicy sauce.. Double the delish for sure.. Make sure you try it, and do share how you liked the dish ๐Ÿ™‚

Red Chutney for Momos :

Veg Momos Recipe :

Thanks for tuning in, Bye!

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Veg Grill Sandwich Recipe – Quick & Easy Indian Snack Street Style

Hey Foodies,

We all love Grill Sandwiches, specially the ones from those street vendors..

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Making the same at home is even easier, and even yummier! And you have the freedom of making the way you like it, Here’s some veg grill sandwiches for you without Onion & Garlic ๐Ÿ™‚

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[widget id=”text-5″]
Veg Grill Sandwich Recipe - Quick & Easy Indian Snack Street Style
 
Ingredients
  • Bread Slices - 6
  • Cheese Cubes - 2
  • Boiled Potato : 1 [Slices]
  • Tomato : 1 [Slices]
  • Capsicum : ¼ [Julienne]
  • Cucumber : ½ [Slices]
  • Butter : As req.
  • Green Chutney : As req.
  • Tomato Ketchup / Tamarind Chutney : As req.
  • Salt : To Taste
  • Chat Masala : To Taste
Instructions
  1. Start by preheating the Sandwich Griller.
  2. Spread Butter in the Bread, One bread with butter on both sides(goes in center), and two breads with butter in one side(remains up & down).
  3. Smear Green Chutney in one of the bread(butter side down, then sliced boiled potato, and juliennes of bell pepper. Sprinkle salt and generous amount of chat masala. Then grate some cheese.
  4. Then spread tomato ketchup in one side and gr chutney in the other side over the buttered bread. Keep the bread over the cheese, then place sliced tomato and cucumber.
  5. Sprinkle Salt and Generous amount of chat masala, Grate cheese on top. Spread tomato ketchup in another bread and place it over the cheese(butter side up).
  6. Make one more similarly, and keep the sandwiches to grill in the griller until golden, take out using a tong optionally smear a touch of butter and sprinkle some chat masala. Cut into two and ENJOY! ๐Ÿ™‚
Notes
Instead of Tomato Ketchup, tamarind chutney can be used OR a mix of coriander chutney, tamarind chutney and tomato ketchup! ๐Ÿ™‚
Instead of cheese cubes, cheese slices can be used and its more awesome. I was out of cheese slices that day, so used cubes! ๐Ÿ™‚
Green Chutney : Take One bunch of coriander and ½ bunch of mint, 1 Tsp Lemon Juice, ¼ tsp salt, ½ tsp black salt, ½ tsp cumin seeds, ¼ tsp sugar, 1 or 2 green chili. Using minimal amount of water, make a thick paste. Transfer to a bowl, and add almost the same amount of smooth yogurt and whisk. Use as desired.

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These are a delight, gets ready fast, is super delicious and makes you want more and more! ๐Ÿ™‚ So, do try this and let me know how do you like them.. That’s all for today..

Thanks!

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Vegetable Wrap Recipe – Using Leftover Rotis – Easy, Healthy Kids Lunch Box Recipes

Hey Foodies,

We all think what to make, what to snack, what to pack for lunch, that is something healthy but easy to make.. One common thing we usually make is wraps, most of us use leftover sabzis and some ketchup and roll it up or some sort..

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So, I thought to make a Vegetable Wrap this time for Kids Lunch Box Series, and believe me, it is amazing! The vegetables give a crunch, marinated paneer has something on its own, along with the chatakedaar chutney(coriander chutney made with yogurt and used black salt), and ofcourse our humble leftover rotis!

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It is something to try out, and this recipe is just a kind of start for you, make this with any variations you like and am sure you’d like them! ๐Ÿ™‚

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[widget id=”text-5″]
veg wrap
Serves: 3
 
Ingredients
  • Carrots : ¼ Cup
  • Capsicum : ½ Cup (3 colors)
  • Paneer Strips : 6-7 (1 cm thickness, 3 cm wide, 6-7 cm long)
  • Cabbage : ¼ Cup
  • Onions : ¼ Cup
  • Beans : 2
  • Green Chutney : 3½ tbsp
  • Yogurt : 1 Tsp
  • Chat Masala : 1½ Tsp
  • Red Chili : 1 Tsp
  • Salt : as per taste
  • Oil : as required
  • lettuce : as required
  • Leftover Rotis : 3
  • Ketchup : as desired
Instructions
  1. Start by marinating paneer, to do so take a plate, add the yogurt, 1 tsp chat masala, 1 tsp kashmiri red chili powder, about ½ tbsp of green chutney and salt to taste. Mix well and then add the paneer strips and coat well.
  2. Cook the paneer strips in a hot pan with some oil until golden, flip and cook on both sides. Keep aside.
  3. In the same pan, add about ½ tsp of oil and then add the carrots, beans, onions, capsicums. Saute for two minutes. Add the chat masala, switch off the flame and add the salt. Stir well for a minute, add the cabbage and stir well. Transfer to a plate and let it cool. The veggies should be cooked, but need to have a slight crunch.
  4. To make the wrap, take a roti, smear about a tablespoon of chutney. Then some lettuce, vegetable mix, paneer, sprinkle of salt, some ketchup, and roll it up! Either wrap half of it with aluminum foil and pack, or pack however you wish or just half it and serve! Enjoy the delicious wrap ๐Ÿ™‚
Notes
If you wish to cook the wrap after rolling, you can definitely do so..
This recipe is just a kind of start for you, you can change anything in this recipe to suit your tastebuds ๐Ÿ™‚
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So, what are you waiting for? This is something that I can enjoy anytime, as it comes down to be comfort food to me, and satisfies me, my hunger pangs, and also says that I’ve eaten something healthy.. It would be the same to you as well, try once and keep cooking up! That’s all for today! ๐Ÿ™‚

Thanks..

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Falooda Recipe – Rangeela | Dessert / Sweet Drinks

Hey Foodies..

This Rangeela Falooda, Kulfi Falooda were to come very much early, but could not.. Sorry fellas, But here is my Rangeela Falooda Recipe ๐Ÿ™‚ You can even make it even rangeela by making layers of colorful ice cream ๐Ÿ™‚

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Faloodanoodles (1 of 5)

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Looks blissful isn’t it? It sure is ๐Ÿ™‚ Check out our Falooda Sev Recipeย as well!

Faloodanoodles (4 of 5)

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So, let’s have a look at the easy peasy recipe..

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Falooda Recipe - Rangeela | Dessert / Sweet Drinks
Serves: 2
 
Ingredients
  • Falooda Sev - About ¾ Cup
  • Sabja/Basil Seeds - 1 Tbsp (Soaked in ¾ Cup Water for 2-3 Hours)
  • Pistachio or Khus Ice Cream - 2 Large Scoops
  • Milk - 1½ Cup (Sweetened and chilled)
  • Rose Syrup - ⅓ Cup
  • Mix Nuts - 3 Tbsp
  • Karonda/Candied Cherries - 3-4
Instructions
  1. In a tall glass, throw in a tablespoon of mix nuts, 1-2 candied cherries. Pour in 3 tbsp rose syrup, then goes in ¾ cup milk slowly.
  2. Load in about ⅓ cup falooda sev or more, and 3-4 tbsp soaked sabja seeds.. Next comes in a large scoop of soft serve/half melted ice cream.
  3. Decorate with Mix nuts and candied cherries and enjoy! ๐Ÿ™‚

Faloodanoodles (1 of 5)

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You don’t need a reason to make this, go ahead ๐Ÿ™‚

Thanks for stopping by,

CookingShooking is onย YouTube,ย Facebook,ย Google+,ย Twitter!

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Falooda Sev / Vermicelli / Noodles Recipe | Homemade

Hie foodies,

We all relish that glass of falooda, even after a hugeย meal on any hot summer day. ย Well there’s something special we all like in it. And, I am here today with it, making it in the comfort of home.

Faloodanoodles (4 of 5)

Well, one of the most important ingredient of falooda is the noodles or sev, hence it comes! ๐Ÿ˜€

Faloodanoodles (3 of 5)

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Commercially, falooda sev is made with Tapioca/Sabudana. Today, I am doing an easy version by using corn flour.

Textie!
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Ingredients
  • Corn Flour - ½ Cup
  • Sugar - 2 and ½ Tbsp
  • Oil - to grease
  • Water - 1¼ Cup
  • Ice Water - as needed
Instructions
  1. In a mixing bowl, add the corn flour and sugar and slowly pour in the water. Add all the water little by little to the mix and mix it well.
  2. In a pan, pour this mixture. Stir it regularly and cook till it turns thick and translucent.
  3. Grease a sev maker with smallest hole sieve/attachment and add the cooked mixture into it. Next, take the ice cold water into a big bowl. Close the Bhujia Maker lid and start making the sev dropping them directly to the ice cold water.
  4. After having made all the sev, transfer this bowl of sev with ice cold water into the fridge for 30 minutes and they will be ready to use for the Falooda. Keep in fridge after 30 mins if you wish to use later.
  5. Store this sev upto two days in refrigerator..

Faloodanoodles (2 of 5)

Dessert or Drink? Umm.. You decide. Do try these and add to your lovely glass of Falooda! ๐Ÿ™‚

Hope to hear from you soonย :)

Thanks for stopping by,

CookingShooking is onย YouTube,ย Facebook,ย Google+,ย Twitter!

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Tawa Idli Recipe – Cooking For Mom / Mothers Day Surprise #7DaysForMom

Hey Foodies,

I and my sissy planned a surprise for our mom, have you watched it? If not watch now:

She’s the best ofcourse! We finally finalized to cook up some idlis(tawa idli/butter fried idlis) and Nutty Frappe. My momma loves idlis, and can have anytime!

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Well, it was challenging to make idli, cause of soaking, then fermenting and stuff.. But finally, We did it! ๐Ÿ™‚ Let’s have a look at the recipe ๐Ÿ™‚

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Tawa Idli Recipe - Cooking For Mom / Mothers Day Surprise #7DaysForMom
 
Ingredients
  • For Idlis: Normal Rice: 1 Cup
  • Split Black Lentil: ½ Cup
  • Salt - To Taste
  • Oil - 1 Tbsp
  • Fruit Salt - One Sachet
  • For The Tawa Tadka: Idlis - 9
  • Butter - 4-5 Tbsp
  • Onions - As Desired
  • Karam Podi - 4 Tbsp
  • Coriander - 1 Tbsp
  • Salt - A pinch
Instructions
  1. For Idlis: Wash twice and Soak the rice and dal for 8 hours.
  2. Grind it to a semi smooth past using as less water(if possible the same one in which you soaked it in) as possible.
  3. Add the salt and mix well and let it ferment for 5-6 hours.
  4. Heat a couple of cups of water in your idli cooker/idli pot/cooker.
  5. Grease the idli trays with oil and add the fruit salt/eno to the batter. Mix well and add that to the trays.
  6. Place the trays inside the cooker(if using pressure cooker, dont place the whistle) and steam for 7-8 mins in med-high flame and another 7-8 mins in med-low flame.
  7. Let them stand for 5 mins. Take a knife or a spoon and take the idlis out. Keep aside.
  8. For the tawa tadka, heat a pan/tawa.
  9. Add the butter, karampodi, onions, salt, coriander and stir well. {All as you prefer}
  10. Once mixed well and bubbly, place the idlis. Let them be as they are for 2 mins, then flip, then another 2 mins. Serve hot with coconut chutney.
Notes
Iโ€™ve been experimenting with Karam Podi variations. Hereโ€™s the latest one I had made. However, Iโ€™ll update the recipe if i get even deliciouser podi! But this is amazing as well!
1ยฝ tbsp Coriander
2 tbsp Chana Dal
1ยฝ tbsp urad dal
10 Dry Red chili
1 Tsp Ghee
5 Garlic Cloves
3-4 walnut sized Tamarind Balls
1/2 tbsp Cumin Seeds
10 Curry Leaves
1/4 Tsp Hing
1/2 tsp Methi
1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!

Watch the video recipe n the surprise ๐Ÿ™‚

It could have been a lot better, first time na.. No worries, We’ll get used to it ๐Ÿ™‚ No matter what, The idlis rocked and mom loved it ๐Ÿ™‚

Thatโ€™s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Street Style Butter Dosa Recipe | Indian Street Food

Hie Foodies,

Now-a-days, Wherever you go you see these Dosa Bandi’s and they have something special to offer..

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From Tawa Idli’s to Butter Dosa to Tawa Vadas to Cheese Dosa.. Everyone has something special to offer, now what makes it special is a mix of spices{Karam Podi/Gun Powder} and butter.. Well, every bandi wala has its own recipe hence the taste is unusually impeccable!

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I want to convey special thanks to Foodies In Hyderabad for inviting me to one of their Breakfast Walkathon.. I couldn’t resist being a foodie, and got to taste some more of Hyderabadi Specialties! Be sure to join such foodie groups, they are awesome!

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For now, let’s have a look at the the recipe which most hyderabadi’s crave!

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Street Style Butter Dosa Recipe | Indian Street Food
 
Ingredients
  • 1 Cup - Parboil Rice
  • ¼ Cup Urad Dal
  • ¼ Cup - Chana Dal
  • ¼ Cup - Normal Rice
  • ½ Tsp - Methi Seeds
  • To Taste - Salt
  • 2 - Tomatoes [Sliced]
  • 1 - Onion [Chopped]
  • 100 Gm - Butter [Cubed]
  • 2-3 - Green Chili [Chopped]
  • ½ Cup - Karam Podi
  • ¼ Cup - Coriander
  • Cheese Slices [For Cheese Dosa]
  • For Upma: ¼ Cup - Suji
  • 1 Tbsp - Oil
  • ½ Tsp - Mustard
  • 1 Tsp - Salt
  • 2 Cups - Water
Instructions
  1. For Dosa Batter: In a bowl add both the type of rice and methi seeds. Wash it twice and soak it for 2 hours.
  2. After two hours, add the urad dal and chana dal let it soak for 2 more hours. Grind it to make a coarse paste. Somewhat smooth, if you feel the batter in your index finger you should be able to feel grains rest it should be smooth.
  3. Cover and let it ferment for 4-5 hours in summers or 7-8 hours in winter.
  4. After its fermented, add salt to taste and mix really well. Also add more water for desired spreadable consistency.
  5. For Making Upma: In a pan add the oil and let it heat up. Once its hot add the mustard and once it crackles add the suji,water,salt and give it a stir.
  6. Once it gets a roaring boil. Switch off the flame and let it cool.
  7. For Making Dosa: Heat a seasoned iron tawa or a nonstick tawa. Once hot, spread some oil and wipe that off with a piece of wet cloth.
  8. Now add two ladle fulls of batter and spread that. Switch the flame to high and once its slighlty cooked add 2 tbsp upma, 1 big cube of butter and 1½ tbsp of karam podi. Using a spoon spread that really well.
  9. Once it is well spread-ed add the onions, squeeze a tomato slice,add some green chili, throw in some coriander and let it cook for a minute.You can add a cheese slice if you wish.
  10. Half fold or full fold the dosa and take it out using a spatula and serve piping hot and dont forget to throw in some thin coconut chutney over it.
Notes
I've been experimenting with Karam Podi variations. Here's the latest one I had made. However, I'll update the recipe if i get even deliciouser podi! But this is amazing as well!
1½ tbsp Coriander
2 tbsp Chana Dal
1½ tbsp urad dal
10 Dry Red chili
1 Tsp Ghee
5 Garlic Cloves
3-4 walnut sized Tamarind Balls
1/2 tbsp Cumin Seeds
10 Curry Leaves
1/4 Tsp Hing
1/2 tsp Methi
1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!

Yummmmm…. This is just impeccable!

Why not try it and amaze yourself?

Thatโ€™s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Pani and Filling for Pani Puri – Calcutta Style | Indian Street Food

Hie Friends,

Here, the chaat Indian Peopleโ€™s most enjoy! Its Pani Puri or Gol Gappa or Puchka or Bataashe or Gup Chup!!

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Looks delicious right? Believe it or not, this taste better than the street ones and is hygienic too!

3I showed you how to make puris for pani puris, on wednesday.. Today lets make filling and the tangy water for it, Calcutta Style!

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Now lets make it! ๐Ÿ™‚

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Ingredients
  • For Pani: Mint: Handful
  • Coriander: Handful
  • Tamarind Pulp - ¼ Cup
  • Green Chili - 1
  • Ginger - 1" Piece
  • Salt - To Taste
  • Black Salt - 1 Tsp
  • Cumin Powder - 1½ Tsp
  • Coriander Powder - 1 Tsp
  • Pepper - ½ Tsp
  • Red Chili Powder - ½ Tsp
  • Lemon Juice - 1 Tsp
  • Amchoor Powder - 1 Tsp
  • Water: 1500ml/5 glass
  • For Filling: Potatoes: 6-7 [Boiled]
  • Kala Chana - ¼ Cup [Boiled]
  • Onions: ¼ Cup [Roughly Chopped]
  • Residue of Mint,Coriander/Chopped Mint,Coriander: 1½ Tbsp
  • Salt - To Taste/1
  • Black Salt - To Taste
  • Red Chili Powder/Crushed red chili - 1 Tsp
  • Cumin Powder - 1 Tsp
  • Coriander Powder - 1 Tsp
  • Amchoor Powder - ½ Tsp
Instructions
  1. For Pani: Take a blender jar, put in a handful of coriander,mint,green chili and ginger and a glass of water and blend to a paste. Strain it, and keep the residue aside. Residue is very flavorful, we'll use that in masala/filling.
  2. Take a big mixing bowl, add in the strained paste along with rest all the rest ingredients and mix well. Taste and adjust to taste. I adjusted mine by adding another ¼ cup tamarind pulp and salt, black salt, cumin. Pani is ready.
  3. For Masala/Filling: In a mixing bowl, add the potatoes and mash them. Tip in the onions, kala chana, residue of mint-coriander and all the other spices. Mix well and adjust to taste. Stuffing is also ready.
  4. Serve with crispy puris..

Seems easy and delicious right? What are you waiting for? Make it and enjoy!!!

Want to see how to make it?

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Until Next time, Take Care.

Thanks, Have a great time!

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Puri for Pani Puri Recipe | Indian Street Food

Hie Friends,

I don’t know whats the craze round the world with small dumplings filled with sauces/fillings..

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Here, the chaat Indian People’s most enjoy! Its Pani Puri or Gol Gappa or Puchka or Bataashe or Gup Chup!!

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Your Favorite right? Lets make puris for Pani puri.. Which is the most difficult task.. Getting thin, crisp and delicious puris.. Gets even difficult when the street stall people say “Its NOT EASY”

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[widget id=”text-5″]
Puri for Pani Puri Recipe | Indian Street Food
Serves: 30-35 Puris
 
Ingredients
  • Maida/Plain Flour - ¼ Cup
  • Suji/Semolina - ¼ Cup
  • Baking Soda - 1 Pinch
  • Salt - To Taste
  • Oil - To Fry
Instructions
  1. In a mixing bowl, add in the maida, suji, salt and baking soda. Mix and make a dough using sufficient water. Make a soft dough.
  2. Once the dough is ready, cover and let it rest for 30 mins.
  3. Heat oil to very high. Just before smoky point.
  4. Make 3 portions out of it and then roll it thin. Roll it thinner than a chapati but not much thin otherwise it wont puff! Cut it using a cookie cutter/glass.
  5. Now drop these in very hot oil. Lower the flame and fry until golden. See Notes**
  6. Take the puris out from the oil and put them in plate and let them cool and then enjoyyyyy!!
Notes
For Frying: Make sure the oil is very hot. If its not hot enough it'll not get crisp and it'll be thicker and soft from one side and thinner from another.
Main keys in making these puri's are the oil should be hot, puri should be rolled well.

A visual treat for you! ๐Ÿ™‚

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Common, make it and you’ll forget the street ones! Do send in to me too, at yaman@cookingshooking.in ๐Ÿ™‚

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Lets make the recipe a bit easier to understand, watch this:

Until Next time, Take Care.

Thanks, Have a great time!

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Tikki Chaat / Ragda Pattice Recipe

Hie Guys..

Now, let me know what would you call this yummy chaat? If we look in a way, its Tikki Chaat, in another way its Ragda Pattice.. This is how i make this and i call this Ragda Pattice.. Although, this is neither Ragda Pattice or Tikki Chat. But whatever you call, this is the most demanding chat in my home after Pani puri ๐Ÿ˜€

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That seems mouthwatering isn’t it? Lets have a look at the recipe and yes, make sure you make this and let me know the outcome! The recipe seems long on paper, but its very easy to make!

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Tikki Chaat / Ragda Pattice Recipe
Serves: 4
 
Ingredients
  • For Ghugni/White Peas Curry - Vatana/White Peas - ½ Cup
  • Onions - ¼ Cup
  • Tomato - ½ Cup
  • Tamarind - As desired
  • Coriander - As required
  • Oil - 2 Tsp
  • Cumin - ½ Tsp
  • Chili Flakes - ¼ Tsp
  • Gr Chili - As desired
  • Salt - To Taste
  • Red Chili Powder - 1 Tsp
  • Turmeric - ½ Tsp
  • Coriander Powder - 1½ Tsp
  • Cumin Powder - ½ Tsp
  • Garam Masala
  • For TIkki - 6-7 Boiled and Mashed Potatoes.
  • Coriander - Handful.
  • Salt - To Taste
  • Black Salt - ½ Tsp
  • Chili Powder, Coriander Powder, Cumin Powder - 1 Tsp
  • Chili Flakes - 1 Tsp
  • Chat Masala - 1 Tsp
  • Garam masala - ½ Tsp
  • Oil - To Shallow Fry
  • For Making the Chat: Thick-Sweet Yogurt - As required
  • Sliced Onions : As required
  • Coriander - As required
  • Roasted Crushed Peanuts - As required
  • Tamarind Chutney - As required
  • Sev- As required
  • Chat Masala - As required
  • Black Salt - As required
  • Red Chili Powder - As required
  • Salt - As required
  • Roasted Crushed Cumin - As required
Instructions
  1. For Ghugni - Soak the dry white peas/vatana overnight. Drain and wash 3-4 times, Transfer to a cooker with sufficient water and salt and pressure cook for 5 whistle's in high and then simmer for 10 mins.
  2. Heat a pan with oil, add in the cumin, chili flakes, gr chili. Stir well. Add in the onions. Cook until brown. Add in the tomatoes, salt. Cook until tomatoes are mushy.
  3. Add in the chili powder, turmeric, coriander powder, cumin powder. Cook for another minute. Tip in the cooked peas, and 2-4 cups of water. Once it boils, add in the tamarind, coriander. Cook for 10 mins.
  4. Add garam masala and mix well. Ghugni is ready.
  5. For Tikki - In a bowl, Mix in the potatoes, coriander, salt, black salt, chili powder, chili flakes, chat masala, garam masala. Make 8 portions and flatten them little like tikki,
  6. Heat a tawa with 2 tsp oil. Once hot, place the tikki and cook until brown on both sides smearing oil in between.
  7. For making the chat: In a plate. place a tikki. Add in the hot ghugni, cold yogurt, sliced onions, roasted crushed peanuts, tamarind chutney, salt, chili powder, black salt, chat masala, cumin powder, coriander, sev. Garnish as desired!
  8. Enjoyyyyyyyyyyyy!!!!!!!!
Notes
You can bake the tikki at 200 C until brown.

Now while typing,

my mouth is watering.. Whatever you call, Ragda Pattice or Tikki Chat or whatever. Trust me, make it once.. You’ll never forget it and you’ll make it again and again!

Video Recipe:

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