Announcing our first virtual food event & a chance to win $20 Amazon gift card.

On 15th August, India celebrates it’s Independence day so finding a theme for this event was easy. Independence or freedom is the theme of this event. So if you have dish that is liberating or asserts your independent style of cooking…that’s the dish we are after. This is not a contest, so everyone’s a winner just for participating. That said, all the foodies who send entries will automatically get into a lucky draw. One randomly picked foodie will receive a $20 Amazon gift card.

Here’s how it will run:

Event: Freedom | Independence
Venue: www.hrishi.com.au
Dates: From 13 July 2011 – 13 August 2011
Entries: If you are sending a blog entry – Up to 5 post entries are more then welcome. Please include – Your name / Blog Name / Blog URL / Photo.
If you are not sending a blog entry – Simply email your name, your recipes with the photo to hrishidesai77@gmail.com
(I am not limiting the size of the photo, since I will resize it before posting anyways)
Roundup: The roundup of recipes received will be presented on 15th August 2011

*If you would like this recipe recorded for youtube/web, please sent it a few days before the roundup. Where possible, I will record the recipes with due credit and post it in the roundup.*

The more the merrier…so feel free to pass this on to fellow foodies. Let’s get cooking.

To view this and other events going on in the blogosphere, click here.

Ragada Patties

Ragada patties reminds me of my uni days. During our study leaves every semester, I used to go back to my home town “Kolhapur” to prepare for the exams. Every evening all of us friends used to hang out at a “tapari” (street vendor) to have ragada patties, pani puri and bhel. I think I spend more time mingling with my friends than studying during these study breaks but that is a topic for another day. I am featuring my version of ragada patties. There are several ways to make it so please comment if you have would like to suggest some missing ingredient.

Ingredients:

For Ragada

1 can of cooked cannellini beans (white peas)

½ bunch of mint leaves

½ bunch coriander leaves

2 green chillies

2 garlic cloves

½ inch gimger

1 onion finely chopped

1 teaspoon cumin powder

1 teaspoon turmeric

1 teaspoon mustard seeds

1 teaspoon asafoetida

1 tablespoon oil

½ litre of water

salt

For Patties (aloo tikki)

2 medium potatoes

½ inch grated ginger

½ teaspoon turmeric

½ teaspoon coriander powder

½ teaspoon of cumin powder

½ cup green peas

1 tablespoon of chopped fresh coriander

½ teaspoon red chilli powder (optional)

oil to shallow fry

salt to taste

Preparation time: 30 mins

Cooking time: 20 mins

To make ragada, blend the ginger, garlic, mint leaves, coriander leaves and chillies to a paste.

Heat oil in pan and add mustard seeds and once the seeds start popping add the asafoetida and turmeric. Add the chopped onion and saute until the onions turn translucent. Add the blended paste and saute for further 1 minute on low heat. Add the cumin powder, salt and the beans.

Add water and simmer for 10 minutes.

For patties

Boil, peel and mash the potatoes. To the mash add the grated ginger, green peas, turmeric, coriander and cumin powder, fresh coriander, red chilli powder and salt. Mix all the ingredients thoroughly and set aside

In a pan add oil. Make flat patties of the mash and shallow fry on both sides until golden brown.

Plate up the patties, top it with garma garam ragada. Garnish with chopped onion, some chat masala and tamarind date chutney.  

 

Shepuchi Bhaji

Dill or shepu as we call it in Marathi is traditionally used as a herb in western cooking. In India fresh dill leaves are used in the main course dish to prepare stir fry dill or shepuchi bhaji. Dill has a very bitter taste and to make it into a main course it needs to be mellowed down a little bit. Garlic does just that.

Ingredients

3 bunches of dill

4 cloves of garlic finely chopped

2 green chillies

½ cup of besan or gram flour

2 tablespoon of oil

1 teaspoon of sugar

1 teaspoon of mustard seeds

1 teaspoon of asafoetida

1 teaspoon of turmeric

salt to taste

Preparation time: 10 mins

Cooking time: 10 mins

Wash and dry the dill bunches and finely chop the leaves.

In a pan heat the oil and mustard seeds and once they start popping add the asafoetida and turmeric. Add the garlic and chopped chillies and saute for 1 minute.

Add the chopped dill and saute until the dill turns dark green and shrinks. Add the besan, salt and sugar and mix thoroughly.

Cover the pan for 2 minutes on low heat and turn the heat off.

Serve with hot rotis.S

 

Aloo Tikki

Aloo tikki (potato patties) is a savoury snack and famous street food in India. It is one of those starters that makes on almost every Indian restaurants menu abroad. Aloo Tikki is very versatile and works as a great party snack. Make it less spicy it becomes a kids party snack. Aloo tikki can also be used for 'Ragada Patties'.

Ingredients:

2 medium potatoes

½ inch grated ginger

½ teaspoon turmeric

½ teaspoon coriander powder

½ teaspoon of cumin powder

½ cup green peas

1 tablespoon of chopped fresh coriander

½ teaspoon red chilli powder (optional)

oil to shallow fry

salt to taste

Preparation time: 20 mins

Cooking time: 10 mins

Boil, peal and mash the potatoes. To the mash add the grated ginger, green peas, turmeric, coriander and cumin powder, fresh coriander, red chilli powder and salt. Mix all the ingredients thoroughly and set aside

In a pan add oil. Make flat patties of the mash and shallow fry on both sides until golden brown. Serve with mint and yoghurt chutney or tomato ketchup.

 

 

 

 

 

 

Essential Indian Cooking Ingredients

Indian food is a pot-pourri of spices, colours, textures and flavours….just like a bollywood movie it is full of drama. So if you think Indian food is nothing more than curries and spices and is time-consuming…Think again. We are a father son team on a mission to shatter these myths. Here we showcase how versatile Indian food is and how innovative cooks can be.

If you are just starting out with Indian cuisine in particular, it may be overwhelming if you have not had a lot of exposure to the essential ingredients. For this reason, I have put together an ebook which provides common names and pictures for the most commonly used ingredients.

To download your FREE copy of the Indian Cooking Ingredients: A Visual Guide, just register with your email id at www.hrishi.com.au and we will send you the link via email.

Please leave a comment if I have missed any essential ingredients in the list and I will make every attempt to update the ebook.

Thanks
Hrishi

Burrito

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Ola everyone, como esta? If you haven’t guessed already, today we are featuring a Mexican recipe, Burrito. Burritos are a traditional food of Ciudad Juárez, a city in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. It is a wheat flour tortilla wrap which is filled with rice, chicken, salsa, sour cream and guacamole.

Ingredients

Wheat flour tortillas

¼ kilo of chicken cut in stripes

1 can of corn kernel

1 Spanish onion finely chopped

1 tomato chopped

2 red chillies finely chopped

½ cup of chopped coriander

½ cup of cooked Mexican rice or refried beans

1 packet of taco seasoning

cheese

1 teaspoon of sour cream

1 teaspoon of guacamole

juice of 1 lemon

salt

1 teaspoon of oil

Preparation time: 20 mins

Cooking time: 5 mins

Corn salsa

Mix the corn kernel, some salt to taste, chopped red chillies and the lemon juice and set aside.

Onion salsa

Mix chopped onion, coriander and tomatoes and set aside.

Chicken preparation

In a pan add oil and saute the chicken until cooked. Add the taco seasoning and mix well and set aside.

Burrito assembly

On the wheat tortilla, spread the Mexican rice and some of the chicken. On top of the chicken add the onion and corn salsa. Spread some cheese over the mixture. Add a dollop of sour cream and guacamole. Fold the three sides of the tortilla and wrap the bottom with some Aluminium foil.

Enjoy the Burrito. Adios.

 

 

 

 

 

Burrito

Ola everyone, como esta? If you haven’t guessed already, today we are featuring a Mexican recipe, Burrito. Burritos are a traditional food of Ciudad Juárez, a city in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. It is a wheat flour tortilla wrap which is filled with rice, chicken, salsa, sour cream and guacamole.

Ingredients

Wheat flour tortillas

¼ kilo of chicken cut in stripes

1 can of corn kernel

1 Spanish onion finely chopped

1 tomato chopped

2 red chillies finely chopped

½ cup of chopped coriander

½ cup of cooked Mexican rice or refried beans

1 packet of taco seasoning

cheese

1 teaspoon of sour cream

1 teaspoon of guacamole

juice of 1 lemon

salt

1 teaspoon of oil

Preparation time: 20 mins

Cooking time: 5 mins

Corn salsa

Mix the corn kernel, some salt to taste, chopped red chillies and the lemon juice and set aside.

Onion salsa

Mix chopped onion, coriander and tomatoes and set aside.

Chicken preparation

In a pan add oil and saute the chicken until cooked. Add the taco seasoning and mix well and set aside.

Burrito assembly

On the wheat tortilla, spread the Mexican rice and some of the chicken. On top of the chicken add the onion and corn salsa. Spread some cheese over the mixture. Add a dollop of sour cream and guacamole. Fold the three sides of the tortilla and wrap the bottom with some Aluminium foil.

Enjoy the Burrito. Adios.