RAGDA PATTIES

For The Ragda Filling

1 cup dried white peas

1 big onion finely chopped2 tsp ginger garlic paste

2-4 green chili finely chopped1-2 tsp rasam powder

1 -2 tsp coriander -cumin seed powder

1-2 large tomatoes chopped
salt  to taste

For The Tempering (for The Ragda)

1/4 tsp mustard seeds
6 curry leaves 
a pinch of asafoetida
2 tbsp oil

For The Patties

1 kg potatoes
1 tbsp Ginger-greenchili paste
1 -2 tsp cumin seed powder

1/4 cup chopped coriander leaves

1/2 tbsp lemon juice
salt  to taste

Other Ingredients

oil for deep-frying
coriander chutney
tamarind chutney
1 cup sev  
1 cup onions  , chopped

Method 

For the ragda

Soak the dried peas overnight.
Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
Add chopped onions, green chili, saute. Add tomatoes , saute till mushy. 

Add coriander-cumin seed powder, rasam powder and saute.

Now add boiled peas and add more  water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.

Add chopped coriander leaves. Simmer for 10 minutes and keep aside.

For the patties
Boil,  the potatoes and mash it well.
Add Ginger- green chili paste, salt , cumin seed power, lemon juice , coriander leaves . Mix well.

Pour little oil in your hands and make patties .
Divide into 12 equal portions and keep aside.
Repeat to make the remaining 11 patties.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceedFor serving, place 2 patties on a plate and pour the ragda over.
Top with all the chutneys. Sprinkle the sev and onions on top.
Serve immediately.

USAL PAV

To make usal 

1 onion finely chopped 

1 tsp ginger garlic paste

1 & 1/2 cups  steamed matki (moth) (soaked overnight)

2 boiled potato mashed 

3 cups water (or as required)

1 tbsp coriander- cumin seeds powder

1 tsp chilli powder

1 tbsp Kanda masala 

1 tbsp oil

Salt to taste

For Garnishing :

Chopped onion

Mix dry farsan 

Chopped Coriander

To serve with :

Paav

Slice of lemon

Method

Heat oil in a pan. Add chopped onions and sauté .

Add ginger paste, garlic paste, Saute  it for a minute. 

Add chilli powder, coriander-cumin powder and kanda masala ( I bought this masala from the store) .

Sauté all the spices thoroughly. 

Then add boiled matki along with water, salt  and boil it for 5 minutes. 

Now add the mashed potatoes and mix well. 

Cook it for 8-10 minutes. 

Your usal is ready. 

Take a serving bowl

First pour ready usal in the bowl. 

Thereafter, add finely chopped onion, farsan to the mixture

Garnish it with chopped coriander

Serve it with pav and a slice of lemon

PAV BHAJI

This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. When I am lazy to cook an entire meal for my family, pav bhaji in one of the first few dishes which comes to my  mind. It is easy to cook and also filling. 

Ingredients

For the pav

8 pavs
4 tbsp butter
1 tsp Pav bhaji masala (optional)

For the bhaji

3 large potatoes
1 cup cauliflower florets
1/2 cup peas
1 cup carrots chopped
1 cup onion finely chopped

1 tsp ginger garlic paste
1 green capsicum chopped roughly
1 cup tomato puree or 2-3 ripe tomatoes chopped finely
1 tsp chilli powder
1 1/2 tbsp Everest Pav bhaji masala

Salt as per taste
4 tbsp butter

For serving

1 onion finely chopped

1/2slice tomato finely chopped
4 lemon wedges
1 tbsp coriander leaves chopped

Method

For the bhaji

Take a pressure cooker and add the cauliflower, peas , potatoes , capsicum and carrots along with 1 cup water. 

Pressure cook  the vegetables until 3-4 whistles. Mash thoroughly using a potato masher .

Heat the butter in a large pan, add the onion and saute for 2 minutes. Then, add ginger garlic paste and saute till the onion softens.

Add the tomato paste or chopped tomatoes and simmer till the oil separates.( I usually use tomato paste )

Add the chilli powder, pav bhaji masala and salt and cook for 2 to 3 minutes.

Add the mashed vegetables and mix well . Add 1 cup water and cook on slow flame for 20 mins. 

Add chopped coriander leaves. 

For the pav

Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.

Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed

Serve the hot bhaji on 4 individual plates and top with the onion , tomato and coriander leaves. 

Serve with the hot pav and lemon wedges.