Ragda Pattice


This dish actually makes a complete meal and one that takes very little cooking.

You can also have just the ragda topped with the onion and chutneys with pav instead of the pattice.


For The Ragda 

1 cup Safed Vatana (dried white peas)

1 tbsp Oil.

1/4 tsp Asafoetida.

1/4 tsp Haldi powder

1/2 tsp Chilli powder

2 tsp Dhana-Jeera Powder.

2 tbsp Imli Chutney.

salt to taste

For The Pattice:

4 cups Potatoes(Boiled and mashed)

1 cup Green peas (Boiled and mashed)

6 tbsp cornflour

2 tbsp Green chilli,ginger,garlic paste

salt to taste

Oil for shallow frying.

Other Ingredients:

1/2 cup Green Mint chutney

1/2 cup Imli chutney

1 cup Nylon Sev

1 cup Onions(chopped).

1/4 cup Coriander Leaves (chopped)



For the ragda:
Soak the dried peas overnight.

Drain, add approximately 3 to 4 cups of fresh water,chilli powder,salt & dhania jeera powder, pressure cook for 4 whistles.

20180903_112125Or until the peas are soft.

20180903_124020Prepare the tempering by heating the oil, add asafoetida.Add cooked peas and mix well mashing the peas slightly so that the gravy becomes thicker.Simmer for 10 minutes.

Switch off the gas and let it cool,now add imli chutney and mix well,add more water if required. Mix well.

IMG_20200728_033537Keep aside.

For the pattice:

In a plate,mix boiled potatoes, green chilli,ginger,garlic paste,mashed green peas,salt and 2 tbsp corn flour.

Knead to a soft dough.Divide into 12 equal portions,press to form tikki,roll in cornflour.Repeat to make the remaining 11 patties.

Shallow fry on a non-stick pan till the patties are golden brown and crisp.

20180903_203256Remove on absorbant paper,keep aside.

For serving, place 3 pattices in each plate.

20180903_212831Pour the ragda over.

20180903_212819Top with both the chutneys.

20180903_212807Sprinkle the sev,chopped onions and coriander Leaves on top.

20180903_212755Serve immediately.

Happy Cooking !!!


Besan Ladoo


Besan ladoo is a traditional Indian sweet dish,made out of roasted  Bengal gram flour (besan) mixed with ghee and sugar. Besan laddu is a tasty and healthy dish,this ladoo simply melts in your mouth.


1 cup  besan (Bengal gram flour) 

3/4 cup powdered sugar

3/4 cup  ghee

1/4 tsp Jaiphal (Nutmeg powder)

2 tbsp Milk (hot)

10 Badam/Pista thinly sliced.


Melt the ghee in a thick bottom pan, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.


Sprinkle hot milk on the roasted besan,mix well.

Remove from the fire and pour onto a plate (thali). Cool completely.

Once completely cooled,add sugar and nutmeg powder,mix well.

Divide into 12 equal portions and shape into laddus.Decorate with almond/pista slice.

Place in a serving plate & serve.

Tips:At one stage the flour starts browning at the bottom of the pan, so keep stirring carefully without letting it burn.

If not roasted properly, then the raw smell of besan and taste of besan will not be pleasant.

Ghee is the only flavor that brings taste to the ladoos, so never reduce it than mentioned

Happy Cooking !!!


Bhakri (Gujrati Style)


Bhakri is a typical gujrati dish made from wheat flour.Pressure is applied when cooking bhakri  so that the insides get cooked evenly and bhakri becomes crispy.I have learned this from my colleague Bhavik Mehta’s wife Rajal Mehta,her one more delicious dish is Sev Tamatar….which I am going to post soon,thanks Rajal for the yummy dishes.


1 cup Aata.

2 tsp Seasme seeds.

1/2 tsp Asafoetida.

1/2 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/2 tsp Dhania Jeera Powder

1 tbsp Oil.

Salt to taste.


Dry Aata.

Water to knead the dough.


Combine all the ingredients in a bowl and knead into a firm dough, using enough water. Keep aside for 15 to 20 minutes.

Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4″) diameter thick circle.
Heat a tava (griddle) and cook each circle, putting light pressure on the bhakhri with a muslin cloth till golden brown spots appear on both the sides and the bhakhri turns crisp.

Serve with pickle and curds.

Happy Cooking !!!





For The Stuffing

2 tbsp Dabeli masala , readily available in market.

2 tbsp meethi chutney

2 tbsp oil

4 Potatoes ( boiled, peeled and mashed)

2 tbsp finely chopped coriander leaves

1/2 cup fresh pomegranate pearls

1/2 cup Masala peanuts

4 dabeli pavs

4 tsp finely chopped onions

1/2 cup  nylon sev

2 tbsp butter for cooking

For the stuffing

Heat oil in a pan,add dabeli masala,roast well,add 2 tbsp water,mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the mashed potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.

Remove from the flame, transfer it to a plate and press well with the back of a spoon.


Spread some meethi chutney,sprinkle sev,masala peanuts,pomogranate pearls and chopped corriander leaves evenly on it.


How to proceed

Take a pav and slit it in to two sides at right angle (keeping them joined at the remaining 2 ends).
Apply little butter on inner side of pav and roast the pav on tava for 30 secs.Remove in a plate
Stuff with 2 tbsp of the stuffing.


Spread meethi chutney evenly on it.


Top up with sev,pomogranate pearls,masala peanuts and chopped corriander leaves.Press together.


Cook each dabeli on a hot tava (griddle) for a minute using a little butter.


Serve immediately garnished with sevand masala peanut.

Repeat with the remaining ingredients to make 3 more dabelis.

Happy Cooking !!!


Khaproli with Ras.


khaproli is a thick dosa,like amboli made from mixture of various dals and rice,traditionally khaproli ia made on khapar,a griddle made from mud,thus the name khaproli.

Mud griddle gives it a distinct flavour and taste.It is very spongy in texture hence usually served cut into peices soaked in sweet coconut milk,made using jaggery and mildly flavoured with cardamom powder.

Can also be served with coconut chutney.

I don’t have a khapar,i intend to buy one though so i used bhide..in worst case scenario non stick pan can also be used.


For Khaproli:

2 cups Rice

1 cup Chana dal

1 cup Urad dal

1 tbsp Methi seeds

1 tbsp Jeera

Salt  to taste.

Oil for smearing.

For Ras :

2 cups freshly grated Coconut.

3/4 cup grated Jaggery.

A pinch of salt.

1/2 tsp Cardamom powder .

Method :

For making Khaproli.

Soak the rice, dals,jeera and the methi seeds overnight.

Grind them in to fine paste add salt,mix well and set aside for 6-8 hrs and allow the batter to ferment.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper  or silicone brush dipped can also be used.

Heat the griddle on high heat,stir and pour the batter spreading on the griddle in a circular motion.(from center of the griddle ).


Cover and cook on slow flame,turn it to cook on other side.


Repeat the process to make another khaproli.

For Ras:

In a mixie jar,add grated Coconut and 1 cup water,grind till fine paste consistency .now using seive extract thick milk and gratted jagerry and mix till dissolve.Add salt and cardamom powder, mix well.


For serving :

Break khaprolis in peices.


And soak in prepared Ras.


Serve immediately.

Can also be served with covonut chutney.

Happy Cooking !!!

Sameera !!!

Besan Poli (Tomato Omelete)


Easy to make tasty dish,omelete without eggs.


1/2  cup Besan.

1/4 cup  Rice aata

1/2  cup  chopped Tomato

1/2 cup  chopped Onion

1/4 tspn Ajwain

1 tspn chili powder

1/2 tspn Dhana Jeera powder

2 tbsp chopped coriander leaves

A pinch turmeric

Oil for shallow frying

Salt to taste.

Mix all the ingredients (except oil) with water to get to dosa batter consistency.


Heat griddle,(tava), spread the batter into thin omelets. Drizzle some oil on top.


Let it cook till crisp.

Turn the omelet upside down and fry on other side.


Remove on absorbent paper.

Serve hot with tomato ketchup.

Happy Cooking!!!


Serves : 4



Zunca is a typical Maharashtrian dish made out of besan (gram flour) traditionally served with Bhakri.


1 cups Besan (Bengal gram flour)

2 cups chopped Onions

1 tsp Rai

1 tsp Jeera)

1/4 tsp Asafoetida (hing)

2 chopped Green Chilli

1/2 tsp Chilli powder

1/2 tsp Haldi

1/2 cup chopped Coriander leaves

2 tbsp Oil

Salt to taste


Heat 1 tbsp oil in a pan,add besan and roast till golden brown.Keep aside.


In another pan heat remaining oil, add the mustard seeds and allow them to crackle.

Add the cumin seeds, asafoetida and onions and cook till the onions are tender.

Add green chilli and cook for some more time.
Add the chilli powder, turmeric powder, Bengal gram flour and salt and mix well

Add 2 cups of hot water,stir continuously, till the Bengal gram flour thickens and leaves the sides of the pan. Cook over a slow flame for 4 to 5 minutes till the water evaporates.

Add the coriander and mix well.

Serve hot with bhakri or roti of your choice.

Happy Cooking !!!


Tomato Rice


20180128_132927.jpgIngredients :

1 cups Rice

2 Bay leaves.

1 tsp Shah jeera:

6 Cloves

1 ” Cinnamon stick:

2 Cardamoms: 2

2 Onions finely chopped

2 tsp Green chili-ginger-garlic paste

1 tsp Kasoori methi

1 tsp Red chili powder

1/2 tsp Cumin Powder

2 Tomatoes finely chopped

1 Tomato ( blanched, peeled and pureed)

2 tbsp Corriander leave finely chopped

Salt to taste

1 tbsp Ghee


Heat ghee in a thick bottom vessel, add shah jeera, cloves, cinnamon and cardamoms and stir fry 30 secs.

Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste kasoori methi and saute for 4-5 mts.

Add red chili powder and cumin powder and mix. Add chopped tomato, tomato puree and salt to taste and mix.

Cook on medium flame, till oil separates.

Reduce heat, add the rice, mix, saute for a mt. Add 2 cups of water and bring to a boil. Reduce flame and cook till rice is done.

Remove onto a serving bowl. Garnish with fresh coriander leaves.

Serve hot with raita of your choice.

Happy Cooking !!!


Egg Masala(Andhra style )


This recipe is from the famous blog Sailu’s Kitchen.I have made some changes to suit my pallete.


6 Eggs hard boiled and peeled.

2 Onions sliced

2 tsp Ginger garlic paste

2 Tomato  chopped

1 tsp Red chili powder

1/4 tsp Black pepper power

1 tsp Coriander powder.

1/2 tsp Garam masala powder

1 cup thick Coconut milk( Ref glossary)

1 tbsp Coriander leaves chopped finely.

Salt to taste

Oil – 2-3 tbsps


Heat oil in a heavy bottomed vessel, add sliced onions and green chilies and saute for 7-8 mts.

Add ginger garlic paste and saute for 4 mts.

Add red chili powder, coriander powder, black pepper powder and salt and mix well.

Add the sliced tomatoes and saute for 6 mts. Add 1/4 cup of water and boiled eggs, place lid and simmer for 8-9 mts.

add coconut milk and simmer for 2 minutes,add garam masala,mix well.

Sprinkle chopped coriander leaves.

Serve hot with roti of your choice.

Happy Cooking !!!


Cheese Bread Pakoda


This is a simple to make tasty snacks ,loved by kids.


8 slices of white/brown bread

4 slices of cheese.

2 tbsp Butter

4 tbsp Mint Chutney(Recipe in Chutney Category)

2 tsp Chat masala/Sandwich maker.

For the covering:

1 small cup Besan.

1 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/4 tsp ajwain.

Salt to taste.

Oil for frying.


Apply butter and green chutney to one side of bread slices.

Place one slice of cheese,sprinkle  Chat masala/Sandwich maker.

Place another slice of bread,press to stick together.Keep aside.

Keep oil to heat in a kadhai.

For coating, mix all ingredients in a bowl,adding little water at a time.

Consistency should be like thick batter.

Cut each bread sandwich into 4 square pieces,dip in the prepared batter making sure bread is completely coated and fry in the hot oil till golden brown.

Drain on absorbant paper,cut into triangles,sprinkle little chat masala.


Serve hot with tomato ketchup or imli chutney.

Happy Cooking !!!