Street Food Series: Ragda Recipe / Ragda Patties Recipe / Ragda Puri Chaat Recipe

Ragda is a popular streetfood style peas curry. Best way of relishing ragda is to top the curry over cutlet chaat or aloo tikkis. This curry is also stuffed inside a panipuri and served as masala panipuri, Some street vendors also sell ragda with kulcha/ naans or bread toast. The curry is very tasty and pairs well with even rotis.

Ragda Recipe Video on Vidyascooking Channel

Aloo Tikki Recipe on Vidyascooking Channel

Mint and Coriander Chaat Chutney on Vidyascooking Channel

Chilly Garlic Chaat Chutney on Vidyascooking Channel

Tamarind Chutney Recipe on Vidyascooking Channel

Clear Pani Puri Pani Recipe on Vidyascooking Channel

Pani puri Pani Recipe on Vidyascooking Channel

Different Pani Puri Pani Recipe on Vidyascooking Channel

Ingredients for Ragda Recipe:

250 Grams Dried White Peas

1/4 + 1/4 Tsp Asafoetida

1/2 Tps Turmeric Powder

5 Cloves Garlic + 1/2 Inch Ginger + 6 Green Chilly Ground Into Paste

1 Tsp Cumin Powder

1 Tbsp Chilly Powder

1 Tbsp Dried Mango Powder or Chaat Masala

1 Tbsp Coriander Powder

1 Tbsp Coriander and Mint Chutney

1 Tbsp Chilly Garlic Chutney

1 Tbsp Tamarind Chutney

5 Sprigs Coriander Finely Chopped

2 Tsp Use Mustard Oil or Sesame Oil in this recipe

Salt as per taste

For Ragda Patties (Single Serve):

3 Aloo Tikkis

1/2 Cup Ragda

2 Tbsp Each Finely Chopped Onion, Tomato, Cucumber, Mint and Coriander.

1 Tsp Each Mint Chutney, Tamarind Chutney, Chilly Garlic Chutney

1 Pinch Chaat Masala

1 Pinch Cumin Powder

1 Pinch Chilly Powder

1 Pinch Clove Power

2 Tbsp Sev

Prep:

Wash the dried white peas thrice and soak it in enough water overnight. 

Once the dried peas has soaked it should've doubled in size.

Drain the water from white peas and wash twice. Add it to pressure cooker with 1/4 tsp Asafoetida and 1/4 tsp turmeric powder, place a cover and whistle and cook it for 5 whistles or until the white peas has absorbed the water and cooked till tender.

Prepare all the chutney's in bulk ahead of time.

Prepare the masala paste ahead of time.

Method:

Heat a wok with oil on medium flame, once the oil starts to smoke add the ground chilly masala paste and fry till raw flavor reduces.

Add the powdered spices and allow to bloom in the oil. Make sure not to burn these powdered spices.

Add the cooked peas and fry in the masala for a minute. Add salt as per taste and stir.

Add all the three chutney and stir well.

Add 1 1/2 cups warm water and cook the peas until the masala is well combined and cooked with the peas.

Try to Stir and mash the peas a little this way the gravy will thicken.

Once the gravy reduces remove from flame. Garnish with mint and coriander and serve hot...Enjoy :)

To Prepare Ragda Patties:

Place the aloo tikki in a serving plate mash it a bit.

Top with ragda, top with all three chutneys and garnish with finely chopped tomato, onion and coriander.

Sprinkle all the aromatic spice powder and top the ragda with sev...serve hot and Enjoy :)

For Ragda Pani Puri (Single Serve):

12 Pani Puri Shells

1/2 Cup Ragda

1/2 Cup Masala Pani

2 Tbsp Each Finely Chopped Onion, Tomato, Cucumber, Mint and Coriander.

1 Tsp Each Mint Chutney, Tamarind Chutney, Chilly Garlic Chutney

1 Pinch Chaat Masala

1 Pinch Cumin Powder

1 Pinch Chilly Powder

1 Pinch Clove Power

2 Tbsp Sev

Assemble Ragda Pani Puri:

Combine all the ingredients in the ragda. Create a cavity in the pani puri shell and fill 1/2 tsp ragda masala inside. Fill the puri with pani and serve right away.

Streetfood Series: Sooji Rava Aloo Tikki Recipe

There are many ways to prepare aloo tikkis but this is a common recipe prepared by many street vendors. This recipe yields 12 large aloo tikkis. Serve 2 tikkis per person. 

Many of us enjoy aloo tikkis or ragda patties, which is a peas masala topped on this cutlet during interval at movie theaters and food courts these days. It is also a comforting streetfood after shopping, very filling.

Aloo tikki Recipe Video 

Ingredients:

125 Grams Dry Roasted Upma Rava / Sooji / Semolina

100 Grams Aloo Boiled Peeled and Mashed

1 Tbsp Chilly Flakes

1 Tsp Turmeric Powder

1 Tsp Cumin Powder

1/4 Tsp Asafoetida

1 Tbsp Chilly, Garlic and Ginger Paste

5 Sprigs Coriander Finely Chopped

Salt as per taste

2 Tbsp + Oil for frying...

Prep:

Boil the potatoes until fork tender.

Allow the potatoes to completely cooldown, peel and crumble or grate and reserve in a bowl.

Dry roast the semolina on very low flame until every grain is separated and roasted without changing color.

Method:

Boil 2 cups water on medium flame.

To the boiling water add chilly,garlic and ginger paste along with 1/4 tsp salt stir well and boil for few seconds until the raw flavor from the ginger reduces.

Add the spice powders, salt and coriander leaves stir well and boil for few more minutes.

Gently pour the semolina and continuously keep stirring until no lumps are formed.

Cook the semolina until it separates from the wok and form a ball consistency.

In small batches add the crumbled potato and mix well on low flame cook this mixture until all the ingredients are well combined.

Remove this mixture from flame allow to cool a bit.

When the mixture is still warm and if we can handle the heat, apply oil to your hands and knead the dough.

Apply oil to a cookie cutter, take portions of the dough and press in the cookie cutter.

Form equal size cutlets and reserve. Make sure the cutlets are completely cool down before frying.

Heat a pan on medium flame add oil and heat on low flame.

Gently place the tikkis and fry for few seconds on each side we must keep flipping and frying these tikkis until crispy.

Once the tikkis turn golden in color, drain from excess oil and reserve in a colander plate or on tissue paper for excess oil to drain.

Serve these tikkis hot with mint chutney, garlic chutney and sweet chutney...Enjoy

Ragda (Mushy peas Indian version) recipe which pairs well with aloo tikkis 😉

Soups: Chicken Sweetcorn Soup Recipe

This indo-chinese inspired soup is packed with flavors from five spice powder and coriander roots. Every sip of tender chicken with sweetcorn is comforting and nourishing. Relish this soup topped with chilly vinegar or few drops of lime juice.

Chicken Sweetcorn Soup Recipe Posted on Vidyascooking Channel 

Ingredients:

150 Chicken Breast (Cut into tiny pieces)

100 Grams Sweetcorn kernels 

1/2 Cup or 1 Onion Finely Chopped 

1 Inch Ginger Finely Chopped

10 Pods Garlic Finely Chopped

2 Green Chilies Finely Chopped

5 Sprigs Coriander with stem and root and Mint Finely Chopped

1 Tsp Chilly Powder

1 Tbsp Chinese Five Spice Powder or Chinese Fried Rice Masala

1/4 Tsp Pepper Powder

1/4 Tsp Ajinomoto

1/4 Tsp Coriander Powder

1 Tsp Soya Sauce

1 Tsp Chilly Sauce

2 Tbsp Corn Flour

2 Tsp Oil

1/2 Tsp Salt as per taste

1/2 Tsp Vinegar or Lime Juice Optional 

3 1/2 Cups Warm Water...

Prep:

Wash and pat dry the chicken. Using sharp knife chop into tiny pieces.

Wash all the veggies well and chop before use.

Method:

Heat a wok with 2 tbsp oil on medium flame.

Add finely chopped ginger, garlic and chilly to the oil and fry all the ingredients for few seconds.

Add finely chopped onion , coriander and mint fry for a minute. 

Add chicken pieces and fry for few seconds.

Add masala powders chilly powder, coriander powder, chinese five spice powder, pepper powder, ajinomoto, and salt.

Fry the chicken in the masala for a minute.

Add warm water stir well cover and cook the chicken until well done.

Add soya sauce, chilly sauce and sweetcorn cook until the sweetcorn starts to float and is tender.

Dilute the corn flour in few tbsp water and reserve.

Once the soup has reduced and all ingredients have cooked, gradually add corn starch and stir the soup.

Add corn starch in batches to avoid lumps in your soup.

Place the soup on low to medium flame and reduce a bit.

Serve the soup warm topped with few drops lime juice or chilly vinegar...Enjoy 😉

Corn Soup  Recipes Posted on Vidyascooking Channel 😉

Sweetcorn soup recipe

Creamy Sweetcorn soup recipe

Gravy and Curries: Rajma Curry Recipe

Soft and creamy rajma paired with rice or roti and mint chutney is a staple food consumed across north. When working in Delhi, I used to frequently visit a local dhaba and enjoy this combo there. Over the years I have some what perfected the dhaba style rajma and recently prepared this curry on my mom's request.

 

Rajma Masala Recipe on Vidyascooking Channel 😉

Ingredients for Rajma Masala Curry:

250 Grams Kashmiri Rajma (Kidney Beans)

200 Grams Bengaluru Tomatoes = 3 Medium Tomatoes

200 Grams Onion = 3 Medium Onions

3 Green Chilies

1 1/2 Tbsp Ginger and Garlic Paste

1 Tsp Asafoetida

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1 Tbsp Garam Masala

1/2 Tbsp Pani Puri Masala or Amchur Powder (Dry Mango Powder)

1 Tbsp Cumin

1 Tbsp Dried Fenugreek Leaves (Kasuri Methi)

2 Bay Leaves

4 Tbsp Groundnut Oil

Salt as per taste

Lime Juice as required...

Prep: 

Wash the rajma twice and soak overnight. Once the beans double in volume drain and add it to a pressure cooker, add 4 cups water,  place the lid and whistle, cook for 4 whistles or 10 minutes until soft and well done.

Many times in my experience rajma once it is cooked it will tend to be bitter. We can wash the cooked rajma and use it in curry.

Finely chop onions, chop and blend the tomatoes to puree format. Slit the green chilies.

Before cooking your curry make sure to prepare a steamed rice or roti dough and reserve.

Method:

Heat a heavy bottom pressure cooker on medium flame with oil or ghee.

Add cumin and bay leaf allow to sputter and reduce.

Add the onion and chilies and fry till transparent. 

Add ginger and garlic paste fry till raw flavor reduces.

Add tomato puree, chilly powder, turmeric powder, coriander powder and kasuri methi leaves fry all the ingredients till oil separates.

Add the cooked rajma and salt, add 3 to 4 cups warm water stir and cover the cooker. Place a whistle and cook for 3 whistles.

Once the rajma has cooked with the masala, add the garam masala and dry mango powder and stir well.

Adjust the salt and water for gravy bring to a rapid boil till raw flavor from garam masala reduces and serve hot with cook rice or hot rotis and Enjoy 😉

Soups: Cream of Mushroom Soup Recipe

Cream of mushroom soup is ultimate comfort food during monsoon season. 

Cream of Mushroom Soup Recipe Video on Vidyascooking 😉

Ingredients Cream of Mushroom Soup:

500 Grams Button Mushrooms

200 ML Milk

4 Tbsp Fresh Cream

1 1/2 Tbsp Ginger and Garlic Paste

1 1/2 Cup Roughly Chopped Onions

5 Pods Garlic 

2 Green Chilies

2 Tbsp Maida (All Purpose Flour)

1 Tbsp Parsley 

1 Tbsp Pepper Powder

1 Tbsp Butter

Salt as per taste...

Prep:

Wash the mushroom twice in salted water. Drain excess water using a colander.

Once the moisture reduces from the mushroom, spread the mushrooms in a even layer on a cloth and allow to air dry for few hours this way excess moisture in the mushrooms will reduce.

Remove the hard stems in the mushroom, slice and reserve.

Method:

Heat a heavy bottom wok on medium flame with butter.

Add garlic cloves, chilies, onions, ginger and garlic paste fry all the ingredients till onions turn transparent.

Add sliced mushrooms to the onions and fry for few seconds.

Add flour and fry the mushroom till excess moisture from the mushrooms have reduced.

Transfer the cooked mushrooms to a mixerjar and grind to form a coarse paste. We can add 1/2 cup water to grind.

Transfer the ground mushrooms to the wok, dilute with 1 cup warm water and milk.

Stir all the ingredients making sure no lumps are formed.

Place the soup back on flame. Place the flame on low and keep stirring.

Add pepper powder, parsley flakes and salt to the mushroom soup bring to rapid boil.

Add cream and stir well. Serve the soup hot, garnish with cream, parsley and pepper powder...Enjoy 😀

Street Food Series: Boondi Masala Chaat Recipe

Boondi masala chaat is a very old street food we cannot find this recipe in chaat stalls these days. Only selected few chaat stalls and street vendors sell this dish here in Bangalore.

 

Boondi Masala Chaat Recipe Video on Vidyascooking Channel 😉

Ingredients:

150 Grams Kara Boondi (Spicy)

1/4 Cup Each Finely Chopped Onion and Cucumber

1/4 Cup Grated Carrots

1 Tsp Lime Juice

2 Green Chilies Finely Chopped

5 Sprigs Curry Leaves and Coriander Finely Chopped

1 Tbsp Coriander and Mint Chutney

1 Tsp Chaat Masala

Prep:

Peel, de-seed and finely chop cucumber 

Peel and finely chop onion

Grate Carrots 

Finely chop curry leaves, chilies, coriander

Prepare chutney

Chaat Chutney Recipe Video Link

Method: 

In a mixing bowl combine all the veggies and chutney. 

Avoid adding salt we can always adjust later.

Add chaat masala and mix well.

Add boondi before serving to the masala, adjust salt and chaat masala and serve right away.

We can garnish with extra boondi and chaat masala before serving...Enjoy 😉

Chips Chaat Recipe is another unique dish sold in few selected chaat shops in Bengaluru do watch the video and subscribe for more recipes 😉

Breakfast Series: Bread and Salami Waffles Recipe

Salami centered bread waffles are so simple and tasty. We can serve these waffles with ooze fried eggs, pasta sauce, tomato soup or corn soup and enjoy a hearty meal for monsoon season. 

Bread, Salami and Cheese Waffle Recipe on Vidyascooking Channel 😉

Ingredients:

6 Slices Bread

8 Slices Salami 

6 Slices Cheese 

1/4 Cup Cheese Spread

(3 Tbsp Melted Butter 

3 Tbsp Oil)...Combined

Method:

Slice the salami into half.

We can trim the edges of the bread and prepare waffles.

Spread even layer cheese spread or mayo on both the bread slices.

Place the salami inside the bread, circle side facing inwards. Place 2 salami slice in one bread slice.

Place cheese slice / single and cover the second slice of bread with the mayo or cheese spread inside. 

Heat the waffle maker for 10 minutes or until the green light is on. 

Place the bread slice in the waffle maker, cover and place the lock and cook until green light is on.

Since prestige waffle maker is non sticky we need not apply any butter or oil.

For extra crispy and crunchy toast we can brush few drops of melted butter and oil in the waffle maker and cook the bread sandwich until done and serve it hot...Enjoy 😉 

Bread Waffles Prepared Using Potatoes on Vidyascooking Channel 

Soups: Sweetcorn Soup Recipe

I'm always in a love-hate mood when it comes to monsoon season, because i tend to enjoy and crave lot of fried food during this season. 

These days for windy and raniy climate, I'm thinking out of the box and prepare only oil free or less oily food to stop my oily food craving. 

I highly recommend everyone to try soups and avoid fried stuff. Sweet corn soup is a family favorite, we keep preparing this either for lunch or dinner and enjoy with some butter toast. Try to avoid frozen corn and use only fresh corn for this recipe.

Sweetcorn Soup Recipe on Vidyascooking Channel 😀

Ingredients:

1/4 Cup + 1/4 Cup Sweet Corn

1/4 Cup Finely Chopped Onion

1/4 Cup Finely Chopped Carrots

1/4 Cup Finely Chopped Beans

1/4 Cup Peas (Frozen or Fresh)

1 Tbsp Finely Chopped Garlic

1/2 Tbsp Finely Chopped Ginger

1 Tsp Finely Chopped Chilies

1 Tsp Pepper Powder

1 Tsp Parsley

1 Tsp Sugar (Optional)

1 Tbsp Butter

1 Tbsp Salt as per taste...

Method:

In a mixer jar add 1/4 cup sweetcorn and 3 tbsp water, grind to form smooth paste.

Heat a wok on medium flame, add butter and finely chopped onion, garlic, ginger and chilies fry all the ingredients till onions turn transparent. 

Add the veggies leaving 1/4 cup corn to cook later. Add 3 1/2 cups water and cook the veggies until tender.

Add the ground corn and salt and reduce the soup. Add the 1/4 cup corn and cook until tender.

Prepare corn starch, mix 4 tbsp water in corn flour and mix to form smooth paste and reserve.

While the soup in boiling gradually add the corn flour and stir. Boil the soup for 5 to 10 minutes or until the soup thickens and serve as hot as possiable...Enjoy 😊

Different Soup Recipes Posted Recently on Vidyascooking Channel 😀

Palak Soup

Pumpkin Soup

Momo Soup

Asiatic Pennywort Soup 

Breakfast Series: Tomato Rice Recipe (Thakkali Sadam)

Tomato Rice is such a common dish here in southindia, we consume this for breakfast, lunch and dinner, and also pack it for our office and school lunch box. Roma tomatoes is referred as bangalore tomato by locals, we use only the plumpy and ripe tomatoes for this recipe, hence the name bangalore tomato rice. This rice is slightly tangy and sweet. During winter and rainy season we like to add beans and peas of choice for this recipe. 

Tomato Rice Recipe Video on Vidyascooking Channel 😁

Ingredients:

3 Cups Cooked Rice

1 1/2 Cups Onion Sliced

1 1/2 Cups Tomato Chopped

1 Tbsp Ginger and Garlic Paste

1 Inch Cinnamon

2 Bay Leaves

3 Pods Cardamom

3 Cloves

1/2 Tbsp Turmeric

5 Sprigs Each Mint and Coriander Finely Chopped

5 Green Chilies Slit

3 Tbsp Oil

1 Tbsp Ghee

Salt as per taste

1/2 Lime Juice

Prep: 

Steam cook rice. Spread the cooked rice on a plate and allow to reach room temperature. Separate the rice using a fork or spoon.

Boil the peas or beans of choice with salt as per taste. Once cooked drain and reserve.

Method:

Heat oil in a wok  on medium flame. 

Add the whole spices to the oil and fry until the spices sputter.

Add onion, tomato, chilies, ginger and garlic paste fry till the onion is transparent.

Add turmeric powder and salt fry the masala till oil separates. 

Add peas to the tomato masala and fry till all the ingredients are well combined.

Add the coriander and mint in the masala and fry for a minute.

Add rice and mix well, check for salt and add if needed mix to combine well.

Garnish with mint and coriander, lime juice , mix well and serve hot...Enjoy tomato rice with soft boiled egg, raita, and pickle 😉

Popular rice based breakfast dish on Vidyascooking Channel 😊

Arisi Upma 

Mango Chitranna and puliyogare recipe 

Appam Recipe (Hoppers Recipe)

Appams are edible  crêpe bowls, which come in many forms, cooked with sunny side eggs or mutton roast. These appams are dipped in ooze eggs and relished with chicken curry. Growing up appams used to be served for sunday breakfast. Appams are normally served with lamb trotters soup, sweetened coconut milk or vegetable stew at my house.

Appam recipe on vidyascooking channel 😊

Ingredients:

1 1/2 Cups Boiled Idly Rice (Salem Kusubalakki)

1 1/2 Cups Raw Rice (Kollam Fine, Sona Masoori, or Nellore Fine)

1/2 Cup Husked Black Gram Dhal

1/4 Tsp Fenugreek Seeds

1/2 Cup Coconut Milk

2 Cups Cooked Raw Rice (Kollam Fine, Sona Masoori, or Nellore Fine)

1/4 Tsp Cooking Soda

1 Tsp Sugar

1 Tsp Salt

Oil as required

1/2 Onion for seasoning appam pan

Method:

In a large mixing bowl add the boiled rice, raw rice, black gram dhal, and fenugreek, add sufficient water, gently rub and wash all the ingredients thrice.

Add sufficient water and soak all the ingredients for 6 hours minimum.

After 6 hours gently rub and wash the soaked ingredients twice, drain and reserve.

Add cooked rice to a mixer jar with little water grind to form a smooth paste.

Add the drained ingredients to the ground rice in small batches and grind if needed add 1/3 cup water and grind to form a very smooth paste.

Transfer the ground batter to a large mixing bowl and repeat the process grind all the soaked tice and dhal in batches and reserve in a mixing bowl.

We can divide the batter in two equal portions depending on our family size and consumption. We divided the batter in two equal portions and fermented one bowl of batter for brunch. The other half was reserved in the fridge to be fermented for later use.

Add salt to the batter stir cover and allow to ferment over night. If your preparing this appam during summer make sure to place the bowl of batter on a water surface and allow to ferment.

Once the batter has fermented add cooking soda, coconut milk and sugar. Using a ladle beat and mix the batter to form more air and all ingredients to well combine in the batter.

Heat a wok on medium flame with few drops oil, rub half onion in the wok and allow to heat well.

Ladle the batter swirl the pan and prepare appam shape, cover and cook the appam till the edges turn light brown.

Using a sharp spatula gently release the appam from the wok and serve hot...Enjoy 😉

Personally i enjoy appam with coconut milk and sugar 😊💗

Appams are normally served with lamb trotters soup, coconut milk or stew shared my recipes for appam on vidyascooking channel 😃

Lamb Trotter soup / Kaal Soup Military Hotel Style

Lamb Trotter Soup / Kaal Soup Home Style

Mixed Vegetable Stew Recipe