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I was so much happy to see this time’s JFI element in RP’s workshop to be tomatoes as it is an essential vegetable in my kitchen. I love its juicy texture which gives richness to the gravy. I don’t know anyone who hates them!!

Tomato pickle is always one of my choice of pickles, but for this theme are these beautiful small, long, grape-like clusters of brilliant red elongated grape tomatoes which are sweet, complex & rich in flavor.

  • Grape tomatoes – ½ lb [washed & thoroughly dried]
  • Garlic chopped finely 1 tsp
  • Red chilly powder 2tsp
  • Paprika 1tsp
  • Crushed mustard seeds ½ tsp
  • Turmeric powder ½ tsp
  • Kalongi [onion seeds] 1/2 tsp
  • Fenugreek powder ¼ tsp
  • Salt
  • Sesame oil ¼ cup 

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Mix all spices together with little of oil. Heat oil to smoking point & allow cooling. Till the oil is just warm, add the chopped garlic, spice mixture & then the tomatoes keeping gas on slow flame.  Keep stirring for not more than 3 minutes & add salt.

This I had made in very small quantity & is hardly left, but if making in large amount, the tomatoes should be dried properly as it is very much juicy & can get spoilt. Drying can be done either sun drying for a day or 2 or oven drying at 170 F for 1 hr. This is for extended shelf life.  

Khatta Bhindi with pickled tomatoes.

 This is one of my favorite dishes which go well with rotis. khatta-bhindi-2.jpg

  • Bhindi / okra 1 lb [cut into 2 or 3]
  • Pickled tomatoes ½ cup
  • Onion sliced -1
  • Red chilly powder ½ tsp
  • Turmeric powder ¼ tsp
  • Coriander powder ½ tsp
  • Salt
  • Oil  

Shallow fry the okras & reserve. Sauté onions till transparent & add the pickled tomatoes. Add the spices & salt and stir till mixed well. Add fried okra to it & cook in low flame for 3 to 5 minutes.

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Blogging was one just option in making me engaged in doing something. Doing something in our own interesting area is fun, which is otherwise called hobby in our early childhood. But blogging could be said above all this. A word which every time spew from my mouth like feeling bored, feeling home sick and so on, has come to an end.    

Initially I just had liking for blogging, but now I started loving & my interest has powered to high degree. I make use of all the idle time in cooking, taking pictures, writing & reading other interesting blog. I will soon be getting engaged into my professional career, but I won’t be quitting this activity as my mind always feel fresh and active when I do this. I only repent on one thing why didn’t I start this before? 

Well I read about the JFI event in Mahanandi & quickly responded for this month’s event in happy burp. I was happier when I saw the JFI for this month is potato. I thought & the very next image which spring up into my mind was Mumbai’s chaat corner where you cannot find chaat without potatoes & I knew that I was going to make Ragada patties for this event.

Though high in carbs, potatoes maintain the blood sugar control in a steady manner as it releases the energy slowly, hence best source for long term energy. Potatoes are high in fiber aiding the digestive system and they absorb water which makes one feel satisfied and less hungry. Potatoes are fat free, cholesterol free, sodium free and saturated fat free. They are high in Vitamin C and potassium and are a great source of Vitamin B6 and dietary fiber. Hence they also show certain therapeutic effects. The alkaline in the potato can neutralize the acid of the stomach and relieve an upset stomach. It can help relieve heart burn or even a peptic ulcer can be helped by the alkaline in a potato.  

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Patties or tikkis are made of cooked and mashed potatoes & spices, which is then tawa fried [I baked it to reduce the oil content]. Ragada is used as relish for the patties, made by cooking chick peas in a spicy sauce and then pouring over the patties. The patties is finally garnished with tamarind chutney & chopped onions, green chilies, coriander leaves, curd & sev.

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Ragada

  • Chick peas 1 cup soaked overnight, cooked with salt and mashed a bit
  • Tomato 1 pureed
  • Turmeric Powder 1/2 tsp
  • Garam Masala powder 1tsp
  • Red chilly powder 3/4 tsp
  • Cumin powder 1/2 tsp
  • Coriander powder 1/2 tsp
  • Salt to taste
  • Oil few tsp for cooking

Patties

  • Potatoes cooked and mashed 4 medium sized
  • Garlic chopped finely 1 tsp
  • Green chilies chopped finely 1 tsp
  • Ajwain ¼ tsp
  • Salt to taste
  • Oil to brush up the patties before baking
  • Tamarind chutney  

Extract juice of marble sized tamarind & raisins [4 to 5, soaked previously in water] in half cup of water & discard fibers left any. Add red chilly powder, cumin powder [¼ tsp each] to it & salt to taste. Microwave this for 20 to 30 seconds. I make this way instead of making in large quantities.


Method

Ragada 

Add pureed tomatoes in a sauce pan and cook for a while. Add all the spice mixtures & salt to it. Now add the cooked chick peas, a cup of water & let the boil come. Mash the chick peas while stirring. 

Patties

Mix all the ingredients together except oil. Make patties of any shape. I baked these patties for 30 minutes turning them in between at 375F. This is usually done by drizzling few drops of oil on a tawa / pan, placing these tikis on the tawa & frying on both sides. I thought of cutting down oil content. 

Place these tikis on a serving plate. Add the Ragada on top of it. Drizzle few drops of tamarind chutney & curd. Garnish with chopped onions, coriander leaves and green chilies. I did not have sev to garnish. That definitely gives a good taste.

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