Ragda with Potato-Tofu Pattice

Ragda - Pattice is a popular street food item in India. I loved Saffron Trail's version where she used tofu in the patties. So this time, I also added tofu and was very happy with the result.

Here's how I made it:

For the Ragda (Yellow Peas Curry) -

1 cup dry yellow peas - soaked overnight, then pressure cookd for 3 whistles

1 tbsp oil

1 green chilli

1 tbsp chopped cilantro

1 tbsp chopped mint

Dry spices - 1/4 tsp turmeric pwd, 1 tsp cumin pwd, 1/2 tsp garam masala, red chilli pwd to taste

Salt to taste

1 tbsp jaggery

1/2 tsp tamarind paste

Blend 3 tbsp of the cooked yellow peas (cool slightly) with the green chilli, cilantro and mint adding few tbsp of water as needed. Fry this paste in the oil for a minute. Then add the dry spices and fry 2 -3 mins. Add the cooked yellow peas, salt, jaggery, tamarind and about 2 cups of water. Mix well and bring to a boil. Then simmer on low for 7 - 8 mins until the gravy thickens.

Potato - Tofu Pattice -

2 big Russet potatoes - boiled, peeled and mashed

1/2 cup firm tofu - drained and grated

salt to taste

pinch of turmeric pwd

1/2 tsp ginger paste

1/4 tsp red chilli pwd

1/2 cup bread crumbs

Oil to shallow fry

Mix all the ingredients except the bread crumbs and oil. Make about 12 round patties. Coat with the bread crumbs and shallow fry in oil until lightly browned and crispy on both sides.

To assemble, place 2 patties in a shallow dish. Top with 1/2 cup hot ragda, followed by some chopped onions; tomatoes; dates-tamarind chutney; mint chutney (I have used store-bought chutneys here); yogurt whipped with some salt, sugar and water; and finally some shev.

This was our meal last Friday evening, but can be served as a filling snack item too.

This Ragda with Potato-Tofu Pattice is off to the Global Kadai - Tofu event at Desi Soccer Mom.

This event was started by Cilantro.

Avocado Paratha/Roti

I prepare these Avocado Parathas every so often. This is a good way to consume this fruit, which though high in fat, is also very healthy since most of the fat is the monounsaturated kind. It is also rich in potassium and vitamins B, E & K. The addition of avocado does not really alter the taste of the roti/paratha, just makes them super-soft and healthy.

Here's how I make them:

1 cup heaped whole wheat flour (I use Sujata brand)
1 ripe avocado
Pinch of salt

Cut the avocado in half, remove the seeds and scoop out the fruit into a mixing bowl. Mash the avocado very well using a fork. Add salt and the wheat flour. Knead well to form a soft pliable dough. No need to add any water and/or oil. Keep the dough covered with a wet cloth for 1/2 hr. Then roll out rotis/parathas as desired and roast them on a non-stick pan over medium heat till brown spots develop on both sides.

This makes 7 to 8 rotis/parathas.

Serve with a vegetable side dish/curry.

These Avocado Parathas/Rotis go to the Dish Name Starts With : A event at Akila's Kitchen.

Penne Pasta with Pan Roasted Veggies

This recipe is adapted from the Cooks Country magazine. Here's how I make it:

1.5 cups uncooked penne paste - Cook per package directions
2 tbsp olive oil
1 to 2 cups chopped assorted veggies - onions, mushrooms, red/orange/yellow colored sweet peppers, broccoli (add or subtract per choice)
1 cup pomodoro sauce or chopped tomatoes
Seasonings - Salt, Pepper, Mrs. Dash seasoning mix, Balsamic Vinegar.
Grated Parmesan Cheese

Heat the oil in a large wok. Add the chopped veggies and saute about 5 - 7 mins. on medium heat till cooked but slightly crunchy. Add the Pomodoro Sauce or chopped tomatoes and seasonings. Stir to mix. Add the cooked pasta. Check and adjust seasonings. Take off heat. Top with shredded parmesan cheese.

Serve immediately. This dish tastes best when its hot/warm. It makes for a good weeknight meal since its quick and healthy.

This Penne Pasta with Pan Roasted Veggies dish goes to the Presto Pasta Night #178 event at Amy's Very Culinary. This event was started by Ruth.

Pistachio & Cardamom Cake (Eggless)

I came up with this cake based on a few different recipes, mainly from chef Suvir Saran's cookbook and Manjula's Kitchen website. This turned out so well, that too for a non-baker like me. I have made it several times, doubling the recipe for a large crowd as well as halving it and it works great every time.

Here's how I make it:

1 cup roasted pistachios - shelled and chopped roughly
1/2 cup melted unsalted butter
1 cup All Purpose Flour
1 tsp baking pwd
1/2 tsp baking soda
1 tsp cardamom pwd
1/4 tsp salt
7 oz. sweetened condensed milk
1/4 tsp vanilla extract
1/2 cup whole or 2% fat milk
1 tsp pista essence (optional)

Preheat oven to 350F.
Lightly butter a cake loaf pan.
Mix the dry ingredients in a bowl - APF, baking pwd, baking soda, cardamon pwd and salt.
Add the melted butter and mix well.
Add the sweetened condensed milk and fold it in gently.
Add the chopped pistachio nuts, vanilla extract, pista essence and milk. Mix well with a light hand.
Pour into the prepared loaf pan and bake for about 45 mins. If halving this recipe, bake for only 35 mins. If doubling add another 5 mins or so to the baking time.

This Eggless Pistachio and Cardamon Cake goes to the BSI - Pistachio Event at Chilli & Chocolate.

Vangyache Kaap (Eggplant Fritters)

These are shallow fried eggplant fritters. My daughter loves them. Here's how I make them:

1 eggplant - sliced horizontally into 1/2 inch thick slabs
3 heaped tbsp rice flour
1 tsp red chilli pwd
1 tsp salt
1/2 tsp cumin pwd
pinch of asafotida
Few tbsp oil for shallow frying

Rub the eggplant slices with 1/2 the red chilli pwd and salt and rest for 15 mins. They will ooze some water. In the meanwhile, mix the rice flour with the remaining chilli pwd, salt, cumin pwd and asafotida. Dip the eggplant slices in the rice flour mix to coat on both sides. Shallow fry on both sides in a non-stick pan using oil as needed.

Serve warm with rice and dal. We love to eat them with varan-bhaat.

These Vangyache Kaap go to the Side Dish event at Veggie Platter.

These also go to the Jay Ho Brinjal event at JayZ Kitchen.

Pomodoro Sauce

This sauce can be used for Pizza, Pasta etc. The original recipe is from Parade magazine. Here's now I make it:

8 Roma tomatoes - chopped
1 tbsp olive oil
2 cloves garlic - minced
1 tsp dried basil
Salt & Pepper to taste

Combine all the ingredients and cook on medium heat for atleast 40 mins.

Here the sauce is cooking down. If you love garlic and basil, you will love the wonderful aroma that fills your kitchen while this is cooking. Stir occassionally.

For using as a pasta sauce, you can leave it a bit juicy.

Today I made it for my pizza, hence I cooked it for about 1 hour till all the juice had evaporated.

This makes about 1.5 cups of the cooked down sauce.

This Pomodoro Sauce goes to the Healing Foods - Tomato event at Seduce Your Tastebuds. This event was started by Siri.

Here is a picture of my pizza. I used Trader Joe's Wheat Pizza dough. For toppings, I used onions, mushrooms, colored bell peppers and brocolli.

 

Yogurt Pops

I adapted a Frozen Yogurt recipe from the Relish magazine to make these pops which have become a super-hit not only with my daughter and her friends, but also with the adults.

Here's how I made them:

2 cups low-fat vanilla yogurt

1/2 cup sugar

1.5 cups roughly mashed mixed berries (I used strawberries and blueberries)

Mix all the ingredients well. Pour into popsicle moulds. Freeze 6-8 hrs.

These Yogurt Pops go to the Cold Desserts Event at Torview.

Tiranga Pulav

I made this Tiranga Pulav today on the occasion of India's Independence Day. The basic idea is from a very old Tarla Dalal recipe book that belonged to my mom. The book used food color, but I decided to use veggies only.

Here's how I made it.

1.5 cups Basmati rice - washed and soaked for 1/2 hr.
1.5 tbsp olive oil
Whole spices - 3 bayleaves, 3 1/2 inch cinnamon sticks, 6 cardamon pods, 15 black peppers and 15 cloves (all to be used equally in the 3 colored-rice)
1 cup shredded carrots (I used store bought) - pureed with few tsp water
pinch of saffron soaked in 1 tbsp warm milk
1 cup spinach leaves - microwaved for 1 min., pureed
3 tsp salt (1/3rd for each colored rice) or to taste
1.5 tsp sugar (1/3rd for each colored rice) or to taste
3 tsp lemon juice (1/3rd for each colored rice)
2 tsp coriander cumin pws
1 tsp red chilli pwd
1 tsp garam masala pwd

White rice layer - Heat 1/2 tsbp oil, drop in 1/3rd of the whole spices mentioned above. Fry 1 min. Add 1/2 cup of the soaked rice and fry another min. Add 1 cup of water and bring to a rapid boil. Then lower heat to medium low, add the salt, sugar and lemon juice per taste and cover and cook till done (abt 10 mins). Add more water while cooking if necessary.

Orange rice layer - Heat 1/2 tsbp oil, drop in 1/3rd of the whole spices mentioned above. Fry 1 min. Add 1/2 cup of the soaked rice and the pureed carrot and fry 2 min. Add 1 cup of water and bring to a rapid boil. Then lower heat to medium low, add the salt, sugar, lemon juice, 1 tsp coriander-cumin pwd, 1/2 tsp red chilli pwd, 1/2 tsp garam masala. (Please adjust all seasonings per taste). Cover and cook till done (abt 10 mins). Add the saffron soaked in milk when rice is almost done. Fluff lightly with fork to mix.

Green rice layer - Heat 1/2 tsbp oil, drop in 1/3rd of the whole spices mentioned above. Fry 1 min. Add 1/2 cup of the soaked rice and the pureed spinach and fry 2 min. Add 1 cup of water and bring to a rapid boil. Then lower heat to medium low, add the salt, sugar, lemon juice, 1 tsp coriander-cumin pwd, 1/2 tsp red chilli pwd, 1/2 tsp garam masala. (Please adjust all seasonings per taste). Cover and cook till done (abt 10 mins).

To assemble - Rub some oil in a casserole. Spread the orange rice on top, followed by the white rice and the green rice. Press gently. Then place a plate over the casserole and upturn. The Tiranga Pulav should slide out easily.

This Tiranga Pulav goes to the Celebrating Independence Day - 2010 event at Akila's Kitchen.

Sprouts Quesadilla

I love Mexican food (vegetarian ofcourse) and especially Quesadillas. I have already posted my Bell Pepper Quesadillas and Zucchini-Corn Quesadillas. I saw a recipe in the Vegetarian Times magazine featuring sprouts as the filling and was quite intrigued. So I tweaked the recipe to spice it up a bit and was very pleased with the results.

Here's how I made them:

1 cup sprouted, boiled moong & matki sprouts

1 tomato - sliced vertically

1/4 onion - sliced vertically

1 tsp Lawry's Taco Seasoning or to taste

Pinch of salt to taste

Chopped cilantro

Few drops of Chipotle Peppers in Abodo Sauce (to add a smoky hot taste)

Store bought salsas - I used Costco's Mango Salsa and Trader Joes's Avocado Salsa Verde

Shredded Mexican Cheese blend

4 whole wheat tortillas

Mix the salt, taco seasoning and cilantro with the sprouts. To assemble the quesadillas, layer each half of the tortillas with the sprouts mix, top with sliced onions and tomatoes, cheese, salsas and few drops of the hot sauce.

Fold the tortillas over and cook on a non-stick pan with few drops of oil until lightly browned on both sides.

Serve the warm tortillas, cut in half with salsas, sour cream etc. These a quite flavorful and can be eaten just by themselves without any accompaniments.

Before I end this post, here are some pictures of how I prepare my sprouts.

Wash the moong, matki beans well and soak in pleanty of water overnight.

Next morning, they will have started sprouting. Wash well again in water and drain into a colander.

Cover the beans in the colander with a plate and place some heavy cans over the plate.

By next morning the sprouts are ready.

I usually make a big batch of them, pressure cook them (2 whistles) and freeze them in smaller bags. This comes in handy when I'm short on veggies.

These Sprouts Quesadillas are off to the Lets Sprout event and Priya's Easy N Tasty blog.

Tomato saar

This version of Tomato Saar is without onions or garlic and uses coconut milk. I usually make it during pujas or other festive occasions.

2 large tomatoes

1/2 cup coconut milk (can or fresh)

Salt to taste

1 tbsp jaggery/gul

For tempering - 1 tsp oil, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, pinch of asafotida, 1/8th tsp turmeric pwd., 3-4 curry leaves torn

Chopped cilantro for garnish

Boil the tomatoes in water for 5 mins. Cool and blend with 1 cup of the water used for boiling. You can peel the tomato skin if desired before pureeing, but I use the whole tomato.

In a pot, make the tempering by heating the oil and dropping the mustard seeds. When they stop spluttering, add the cumin seeds, asafotida, turmeric pwd & curry leaves. Add the pureed tomato, salt and jaggery. Bring to a boil. Lower heat and add the coconut milk. Simmer for 5 mins. Garnish with chopped cilantro.

Serve hot with masale bhaath, pulav etc.

This Tomato Saar goes to the Healing Foods - Tomato event at Seduce Your Tastebuds. This event was started by Siri.

Mango Agave Popsicles

I adapted this recipe from the Cooking Light magazine's Mango-Agave Sorbet which used tequila. I made a kiddie version, omitting the alcohol and setting them in popsicle moulds.

Here's how I made them:

1 cup mango pieces

1/4 cup orange juice

1/4 cup lemon juice

1/2 cup agave nectar - adjust depending on sweetness desired

Blend all the ingredients and pour into popsicle moulds. Freeze for atleast 6 hrs.

These Mango-Agave Popsicles go to the Cold Desserts event at Torview.

 

Fruit salad

I always make my fruit salad this simple and tasty way.

2 6 oz. cups of vanilla flavor yogurt
1/2 cup milk
sugar (if required - I do not use additional sugar)
1/2 tsp cardamon pwd
About 2 cups chopped mixed fruits like apples, bananas, blueberries, strawberries, mango, oranges
Handful of nuts like walnuts/almonds/pistachios to garnish (optional)

Mix the yogurt, milk and cardamon pwd until well blended. Stir in the chopped fruits. Garnish with nuts. Chill until ready to serve.

This Fruit Salad goes to the Cold Desserts event at Torview.