Monday, 29 June 2015

HEALTHY RECIPE : HOME MADE CONDENSED MILK


HEALTHY RECIPE : HOME MADE CONDENSED MILK





















500 ML. FULL FAT MILK

100 GRAMS. SUGAR

PINCH BAKING POWDER

BOIL THE MILK IN A THICK NON STICK PAN.
WHEN MILK START BOILING ADD SUGAR AND BAKING POWDER.

















MIX WELL AND STIRRING CONTINUOUSLY. 
BOIL THE MIXTURE TILL THICK OR TILL CONDENSED MILK'S CONSISTENCY.

FOR CHECK:

PUT A 1 DROP IN TO THE PLATE TO CHECK RIGHT CONSISTENCY.
TAKE DROP ON THUMB AND TOUCH WITH FINGER.
IF YOU CAN SEE ONE STRING BETWEEN THUMB AND FINGER ITS DONE.
CONDENSED MILK IS READY.
YOU CAN USE CONDENSED MILK TO MAKE VERITIES OF SWEET, CAKE, COOKIE, LASSY...ETC..
HOME MADE CONDENSED MILK IS VERY CHEAP IN COST.
BOIL SOME MORE CONDENSED MILK TILL MORE THICK, MAKE BALL FROM THICK BETTER.
PRESS OVER SLIGHTLY AND GIVE PEDA SHAPE.
MAVA PEDA IS READY TO TEST.
REALLY A MOUTH WATERING PEDA IS DONE. 


Saturday, 27 June 2015

HEALTHY RECIPE : SPICY PUFF RICE SNACK


HEALTHY RECIPE :  SPICY PUFF RICE 





















200 GRAMS. PUFF RICE

100 GRAMS. THIN GRAM SAVE - BESAN SEV 

100 GRAMS SHAKKAR PARA


 50 GRAMS. BESAN BUNDI

100 GRAMS. FLAT RICE CHEWDA 

75 GRAMS. SPICY PRESSED MUNG

75 GRAMS. THICK SPICY BESAN SEV 

1 CUP PEANUT - DEEP FRAYED 

1 PIECE CINNAMON

1 TBSP. OIL

PINCH MUSTARD SEEDS

1 GREEN CHILLI - CHOPPED

8-10 CURRY LEAVES

1 TBSP. SESAME SEEDS ( TIL) 

* USE FOR MASALA:


1 1/2 TSP. TURMERIC POWDER

2 TSP. RED CHILLI POWDER

1/2 TSP. ASAFOETIDA ( HING )

1 TSP. SALT OR AS PER TEST

1 TSP. GARAM MASALA

2 TSP. SUGAR POWDER


















GRIND THE ALL MASALA INGREDIENTS IN GRINDER AND MAKE POWDER

*
HEAT THE OIL IN A FRY PAN. 
DEEP FRY THE PUFF RICE AND REMOVE IN A PLATE.
THEN TRANSFER IN A BIG BOWL SO THAT REST OF THE OIL STAY IN PLATE.

* FOR TEMPERING : 

HEAT A 1 TBSP. OIL IN A BIG PAN AND ADD PEACE OF CINNAMON,
MUSTARD SEEDS, SESAME SEEDS, CHOPPED GREEN CHILLI  AND CURRY LEAVES. 

WHEN THEY CRACKLE, REMOVE THE PAN FROM THE FLAME.
ADD DEEP FRAYED PUFF RICE, AND MIX WELL.
ADD DEEP FRAYED PEANUTS IN IT.








































THEN SPRINKLE THE GRINDED MASALA OVER HOT PUFF RICE. 
MIX WELL TOGETHER. 




















ADD BESAN SAVE, 100 GRAMS SHAKKAR PARA, 50 GRAMS. BESAN BUNDI, 100 GRAMS. FLAT RICE CHEWDA, 75 GRAMS. SPICY PRESSED MUNG, 75 GRAMS. THICK SPICY BESAN SEV AND DEEP FRAYED PEANUT IN IT. 
MIX WELL.
SERVE IN SERVING BOWL AS SNACK. 
YOU CAN SERVE WITH MAVA PEDA ALSO. 






Thursday, 25 June 2015

HEALTHY RECIPE : VEG BUN


HEALTHY RECIPE : VEG BUN
















4 BREAD BUNS

1 BIG CAPSICUM

1 TOMATO - CHOPPED

1 TOMATO - SLICES

1 CHILLI - CHOPPED

3 TBSP. BUTTER - MELTED

3 CUBE CHEESE - SHREDDED

2 ONION - RINGS

2 TBSP. CORIANDER LEAVES - CHOPPED

SALT AS PER TEST - IF YOU WANT

SAUCE AS REQUIRE  

PINCH PEPPER POWDER

*
MAKE TWO PART OF BUN HORIZONTALLY .
SPREAD THE BUTTER IN SIDES OF BUN.
TAKE ONE PART AND SPREAD THE SAUCE OVER BUTTER.
THEN PUT THE SOME CHOPPED CAPSICUM, 3 -4 RING OF ONION, TOMATO SLICES AND CHOPPED CHILLI OVER IT.
THEN SPRINKLE THE CHOPPED CORIANDER, SHREDDED CHEESE, SALT AS PER TEST AND PEPPER POWDER OVER IT. 
THEN POUR SOME SAUCE OVER AS PER YOUR TEST. 
PUT THE READY VEG BUN INTO THE SERVING PLATE.
COVER THE BUN WITH OTHER HALF PART. 
GARNISH WITH SHREDS OF CAPSICUM, CORIANDER, ONION RINGS AND SAUCE NICELY.
SPRINKLE OVER THE CHEESE.


HEALTHY RECIPE : FARALI MUTHADI


HEALTHY RECIPE :  FARALI MUTHADI



1.1/2 CUP RAJAGRA FLOUR 

1 POTATO PILE THEN GRATED

1 TBSP. GREEN CHUTNEY

2 TBSP. CORIANDER - FINELY CHOPPED 

1 CHILLI -FINELY CHOPPED

1 TSP. BLACK PEPPER POWDER

2 TBSP. SUGAR POWDER

SALT AS PER TEST 

3 TBSP. CURD

1 TBSP. THICK GHEE

3 TBSP. PEANUT - COARSELY GRIND

TAKE A MIXING BOWL.
MIX THE RAJAGRA FLOUR, GRATED POTATO, GREEN CHUTNEY, CHOPPED CORIANDER, CHOPPED CHILLI, BLACK PEPPER POWDER, SUGAR POWDER, SALT AS PER TEST, THICK GHEE, COARSELY GRIND PEANUT AND CURD IN MIXING BOWL.

















MIX WELL TOGETHER. 
ADD ENOUGH BUTTER MILK TO MAKE A SOFT DOUGH - NOT LOOSE.
GREASE LIGHTLY WITH SOME OIL YOUR PALM TO MAKE MUTHADI.
DIVIDE IN TO EQUAL BALL OR OVAL SHAPE OF MUTHADI.




















HEAT THE OIL IN A PAN AND DEEP FRY THE MUTHADI.
COOK TILL GOLDEN BROWN OVER MEDIUM FLAME.
REMOVE ON ABSORBENT PAPER.
SERVE HOT WITH GREEN MINT CHUTNEY OR SPICY CURD.










  

Monday, 22 June 2015

HEALTHY RECIPE : FAFADA GANTHIYA


HEALTHY RECIPE : FAFADA GANTHIYA
























2 CUP GRAM FLOUR

1/4 CUP OIL

1/2 CUP WATER

1 TSP. ROASTED SALT

1 TSP. SODA BI CARB OR ( 1/4 TSP. ROASTED KHARO)

1 TSP. HING - ASAFOETIDA

1/2 TSP. PEPPER POWDER FOR ADD INTO BATTER

1/2 TSP. PEPPER POWDER - FOR SPRINKLE OVER FAFADA GANTHIYA

1/2 TSP. ASAFOETIDA - FOR SPRINKLE OVER FAFADA GANTHIYA





















YOU CAN MAKE IT WITHOUT JARA.
YOU CAN MAKE ONLY WITH PRESSING YOUR PALM OVER SMALL BALL OF DOUGH AND DRAG TILL LONG FAFADA GANTHIYA DONE. 


*
MIX A OIL AND WATER TOGETHER.
ADD ROASTED KHARO AND ROASTED SALT AND BLACK PEPPER INTO OIL MIXER.
MIX WELL WITH BLENDER TILL MIXER BEING WHITE.
ADD 1 TSP. ASAFOETIDA AND MIX.
ADD GRAM FLOUR IN IT AND KNEAD THE DOUGH.
DOUGH SHOULD NOT STICK IN HAND. IT IS A BEST CONSISTENCY FOR DOUGH.
HEAT THE OIL OVER FAST FLAME. THEN SLOW THE FLAME.
GREASE THE LONG HOLED JARA WITH OIL.
PUT THE GREASED JARA OVER THE HEAT OIL PAN.
MAKE A BALL FROM DOUGH AND PRESS WITH WET PALM WITH WATER.
REMOVE THE JARA FROM HEAT OIL PAN.
YOU CAN SEE FRY THE FAFADA GANTHIYA IN HOT OIL.
WHEN THE FAFADA GANTHIYA ARISE OVER THE OIL AND CRISPY, REMOVE FROM OIL AND PUT ON ABSORBENT PAPER.
SPRINKLE THE ASAFOETIDA AND BLACK PEPPER OVER HOT FAFADA GANTHIYA.
REPEAT FOR REST DOUGH.
SERVE IN SERVING PLATE WITH  FRY SALTY CHILLI AND CARROT - ROW MANGO'S SHREDDED SALAD.
YOU CAN TAKE IT AS BREAKFAST WITH TEA.
FAFADA GANTHIYA IS VERY FAMOUS IN INDIA IN SAURASHTRA IN GONDAL.








Sunday, 21 June 2015

GIFT ARTICLE ON FESTIVAL OF DIVA - DIWALI



GIFT ARTICLE : HANGING DIVA


 HANGING DIVA :




DIVAS :







































DIWALI IS THE HINDU FESTIVAL OF LIGHT.
PEOPLE CELEBRATED DIWALI WITH LIGHTING DIVAS - ALL AROUND THEIR HOUSE - WITH HANGING DIVAS ALSO.
THE HUT OF THE POOR ALSO SHINE WITH THE GLOW OF TWINKLING DIVAS TO WELCOME GODDESS OF PROSPERITY AND WEALTH - LAKSMIJI.




Saturday, 20 June 2015

HEALTHY RECIPE : HEALTHY SNACK


HEALTHY RECIPE : HEALTHY SNACK



















6-8 FRESH BREAD SLICES

1 CUP SOJI

1 CUP THICK CURD

1/2 CUP GREEN CAPSICUM - CHOPPED

1 TOMATO CHOPPED 

2 TBSP. CORIANDER - CHOPPED 

2 GREEN CHILLI -CHOPPED

SALT AS PER TEST

1 TSP. BLACK PEPPER POWDER

1 TSP. CUMIN SEEDS

1 TSP. CHAT MASALA 

1 TSP. CHILLI FLAKS 

BUTTER OR GHEE AS YOU WANT TO USE

*
MIX A CURD AND SOJI IN A MIXING BOWL.




















ADD THE CHOPPED CAPSICUM, CHOPPED TOMATO, CHOPPED CORIANDER, CHOPPED OR RINGS OF GREEN CHILLI, SALT AS PER TEST, BLACK PEPPER, CUMIN SEEDS, CHAT MASALA AND CHILLY FLAKS IN TO THE SOJI-CURD MIXTURE. 
MIX WELL TOGETHER.




















KEEP ASIDE AND REST FOR 10-15 MINUTES.

* TAKE 6- 8 FRESH BREAD SLICES.
SPREAD A BUTTER OR GHEE WITH BRUSH DOWN SIDE OF ALL BREAD SLICES. 
SPREAD THE SOJI MIXTURE OVER THE ALL BREAD THICKLY.


















TAKE A NON STICK PAN AND SPREAD SOME BUTTER OR GHEE - THE BOTTOM OF PAN.
PREHEAT THE NON STICK PAN OVER SLOW FLAME.
NOW TAKE SOJI MIX COVERED SIDE BREAD AND PUT THE 1 TSP. BUTTER OVER IT.



















FIRST SHALLOW FRY THE SOJI MIX LAYER SIDE BREAD SLICE.
COOK TILL LIGHT BROWN. 
THEN FLIP THE OTHER SIDE, SHALLOW FRY TILL LIGHT BROWN ADDING WITH BUTTER OR GHEE.




















SERVE HOT WITH TOMATO CATCHUP AND TOMATO - ONION -CAPSICUM SALAD. 

  

















Thursday, 18 June 2015

HEALTHY RECIPE : LEECHY DELIGHT


HEALTHY RECIPE : LEECHY DELIGHT












1/ CUP MILK

1 TBSP. SUGAR

1 TBSP. CUSTARD POWDER

4 LEECHY - REMOVED PILE AND DE SEED 




















1/2 TBSP. CHOCO STRANDS

1 TSP. STRAWBERRY PULP

* MIX THE MILK, CUSTARD POWDER AND SUGAR.
HEAT A MIXTURE INTO A THICK PAN.
STIRRING CONTINUOUSLY TILL BOIL. 
COOK TILL THICKEN.
BRING TO A ROOM TEMPERATURE.
POUR THE CUSTARD IN PLACE OF THE SEED INTO A LEECHY.
REPEAT FOR ALL LEECHY.
THEN TAKE A SERVING BOWL.  
PUT THE 3-4 TBSP. CUSTARD INTO THE SERVING BOWL.
THEN PUT THE STUFFED LEECHY OVER IT.
POUR THE REST OF CUSTARD OVER THE LEECHY.
GARNISH WITH CHOCO - COCO STRANDS ( CHOCO SEV ) AND PUT THE DROP OF STRAWBERRY PULP.
VERY EASY AND QUICK LEECHY DELIGHT  IS READY




HEALTHY RECIPE : HEALTHY PINK CURD




HEALTHY RECIPE :  HEALTHY CURD























4 TBSP. GRATED CARROT

2 TBSP. GRATED BIT ROOT 

1/2 NO. BANANA - SMALL CUTS

1 TBSP. GREEN MINT - COCONUT CHUTNEY 

1 BOWL LOW FAT CURD 

1/2 TBSP. HONEY

SALT AS PRE TEST

PINCH BLACK PEPPER POWDER

*
TAKE A 1 BOWL OF CURD.
ADD GREEN MINT - COCONUT CHUTNEY INTO THE BOWL OF CURD.
MIX WELL TOGETHER.
ADD GRATED CARROT, GRATED BIT ROOT AND SMALL CUTS OF BANANA.
MIX WELL.
THEN ADD 1/2 TBSP. HONEY TO SWEET TEST.
ADD SALT AS PER TEST AND PINCH BLACK PEPPER.
ADD PINCH CHAT MASALA AND MIX WELL.
ITS A VERY EASY, QUICK AND DELICIOUS COLOURFUL TESTY CURD.
SURLY TRY TO MAKE ONCE AND THEN EVER. AND TEST SPICY -SWEET PINK CURD.






Wednesday, 17 June 2015

HEALTHY RECIPE : HOME MADE MANGO SAUCE


HEALTHY RECIPE : HOME MADE MANGO SAUCE


















1 CUP MANGO PULP

2.1/2 TBSP. SUGAR 

1 TBSP. LEMON JUICE

7-8 DROPS MANGO ESSENCE

WASH THE MANGO THEN PILE.
CUTS IN SMALL PIECES.
THEN BLEND WITH BLENDER OR GRIND IN MIXER. 
SIEVE THE PULP.




















TAKE A THICK BOTTOMED PAN. 
IN A PAN MIX THE PULP AND SUGAR.
HEAT OVER SLOW FLAME AND COOK TILL MELT THE SUGAR.
STIRRING CONTINUOUSLY.

















ADD LEMON JUICE, MIX WELL.




COOK TILL CHANGE THE COLOUR OF PULP.
BRING TO COOL OR AT ROOM TEMPERATURE.
THEN ADD MANGO ESSENCE AND MIX WELL.  
MANGO PULP IS READY.
USE AFTER COOL.
STORE IN AIRTIGHT CONTAINER IN REFRIGERATOR. 

HEALTHY RECIPE : MANGO CAKE WITH MANGO SAUCE


HEALTHY RECIPE : MANGO CAKE WITH MANGO SAUCE 




1 CUP MAIDA - ALL PURPOSE FLOUR

3/4 CUP MANGO PULP - FROM 1 MANGO

1/2 CUP CONDENSED MILK

1/3 CUP BUTTER


1/2 CUP SUGAR POWDER

3-4 TBSP. MILK

1 TBSP. CORN FLOUR

1 TBSP. CASHEW NUTS - CHOPPED

15 -20 RAISINS

1 TBSP BAKING POWDER

1/2 TSP. BAKING SODA

FOR GARNISHING :

1 CUP MANGO SAUCE

CHOCOLATE AS YOU USE.

*MIX THE MAIDA, BAKING SODA AND BAKING POWDER IN A MIXING BOWL.
SIEVES THE MIXTURE 3-4 TIME.
KEEP ASIDE.

*TAKE A ANOTHER MIXING BOWL AND PUT A BUTTER AND SUGAR POWDER MIX WELL AND WHIP TILL WHITEN.
ADD MANGO PULP AND MIX WELL.

















ADD 1 TBSP. CHOPPED CASHEW NUTS AND 15 -20 RAISINS.

*YOU CAN SPRINKLE THE CHOPPED CASHEW AND RAISINS OVER THE CAKE WHEN YOU PUT FOR BAKE THE CAKE.

*MIX THE MANGO MIXTURE AND MAIDA MIXTURE.
MIX WELL TOGETHER.
ADD 3-4 TBSP. MILK TO MAKE POURING CONSISTENCY. 
MIX WELL. KEEP ASIDE.

*
TAKE A BUTTER PAPER AND CUT IT MOULD SIZE. 
AND GREASE WITH BUTTER.
TAKE A MOULD AND GREASE WITH BUTTER.
PUT THE BUTTER PAPER ON GREASED BOTTOM OF THE MOULD.

NOW POUR THE MANGO CAKE MIXTURE OVER THE BUTTER PAPER. 
AND TAPPING TILL LEVEL.
NOW YOU CAN SPRINKLE THE CHOPPED CASHEW NUTS AND RAISINS OVER THE BATTER IN MOULD.

















* PREHEAT OVEN AT 180* FOR 10 MINUTES.
THEN BAKE THE MANGO CAKE AT 180* FOR 30 MINUTES.
AFTER 30 MINUTES DE MOULD (UNMOULD) THE CAKE OVER PLATE.
REMOVE THE BUTTER PAPER. 
KEEP ASIDE TILL COME AT ROOM TEMPERATURE. 
THEN GARNISH WITH CHOCOLATE AND MANGO SAUCE.


Tuesday, 16 June 2015

HANDY CRAFT : LAMASA ART - STAND


HANDY CRAFT :  LAMASA ART - CUTE STAND 



HEAR IS ONE TYPE OF MULTI PURPOSE CUTE DECORATIVE STAND WHICH YOU CAN USE FOR -

 AS TOOTH PICK STAND 

AS LIPSTICK STAND 

AS SINGLE CUTE FLOWER STAND

AS LIP PENCIL, EYEBROW PENCILS STAND

AS SHOW PIECE ON YOUR DESK 

AS NICE SMALL GIFT

AS SHOW PIECE FOR YOUR DRESSING TABLE OR FURNITURE 

AND AS SO MANY USE FOR PARLOUR'S SMALL INSTRUMENTS STAND.


HERE IS MY INNOVATIVE DESIGN LAMASA SHOW PIECE SO IT IS MOST ATTRACTIVE THING BEING SHOWN.
BLUE ROSES , OFTEN PORTRAYED AS A SYMBOL OF LOVE.


Sunday, 14 June 2015

HEALTHY RECIPE : PANI PURI


HEALTHY RECIPE : PANI PURI



















* FOR MAKING PURI BATTER :

1 CUP SOJI

SALT AS PER TEST

WATER AS REQUIRE 

*FOR STUFFING :

5  POTATO - BOILED, PILED THEN MASH.

1 CUP BLACK CHICK PEAS - BOILED

3  ONION - FINELY CHOPPED

1 TBSP. RED CHILLI GARLIC CHUTNEY

1 TBSP. CORIANDER LEAVES - CHOPPED

SALT AS PER TEST

1 TSP. SANCHAR POWDER ( BLACK SALT )

1 TSP. MINT POWDER

* FOR PANI -SYRUP :

2 CUP MINT LEAVES - CHOPPED

3 CUP CORIANDER LEAVES - CHOPPED

2 GREEN CHILLI -CHOPPED

1 TBSP. SANCHAR POWDER

2 TBSP. GINGER GRATED

1 TSP. PEPPER POWDER

3-4 TBSP. LEMON JUICE 

SALT AS PER TEST

1 LITTER CHILLED -COLD WATER

* FOR SWEET PANI - SYRUP

1/2 CUP TAMARIND PULP

1.1/2 CUP JAGGERY 

SALT AS PER TEST 

1/2 LITTER CHILLED - COLD WATER

PINCH RED CHILLI POWDER FOR SPICY TEST

FOR SERVING :

1 CUP BASAN SAVE

1/2 CUP ONION

1/2 CUP CHOPPED CORIANDER LEAVES 

RED, GREEN CHUTNEY

SWEET SYRUP AND SPICY MINT SYRUP 

* HOW TO MAKE PURI :

TAKE A MIXING BOWL AND PUT THE SOJI AND SALT AND KNEAD SOFT DOUGH WITH REQUIRE WATER.




















MAKE SMALL BUTTON SIZE BALL FOR MAKING SMALL PURIS.



















HEAT A ROTI MAKER AND PUT SOJI BALL IN IT AND PRESS SLIGHTLY FOR ROLLING PURI.




















DEEP FRY PURI IN OIL TILL CRISPY AND JUST LIKE BALL.
KEEP ASIDE IN AIR TIGHT CONTAINER.

* HOW TO MAKE STUFFING :

 TAKE A MIXING BOWL AND PUT MASHED POTATO, BLACK CHICK PEAS, CHOPPED ONION, 1 TBSP. RED CHILLI GARLIC CHUTNEY, 1 TBSP. CORIANDER LEAVES - CHOPPED, SALT AS PER TEST, 1 TSP. SANCHAR POWDER ( BLACK SALT ), AND 1 TSP. MINT POWDER OR CHOPPED MINT LEAVES IN IT.





















MIX ELL TOGETHER. SPICY STUFFING IS READY NOW... VERY EASY....!

* HOW TO MAKE MINTY SYRUP :

TAKE DEEP BOWL AND PUT WATER IN IT. KEEP SIDE.
GRIND 2 CUP OF MINT LEAVES, 3 CUP CORIANDER LEAVES, 2 CHOPPED GREEN CHILLI AND GRATED GINGER TOGETHER. ADD 1 CUP OF CHILLED WATER, LEMON JUICE AND GRATE WELL.





















ADD THIS MINT MIXTURE IN A CHILLED WATER WHICH IS IN DEEP BOWL.
ADD SANCHAR POWDER, PEPPER POWDER AND SALT AS PER TEST.
MIX WELL OR BLEND WITH BLENDER.
NOW PANI PURI'S COLD SPICY PANI IS READY.

* HOW TO MAKE SWEET SYRUP :

TAKE A DEEP BOWL PUT TAMARIND PULP, JAGGERY,CHILLED WATER, SALT AS PER TEST AND PINCH RED CHILLI POWDER.
BLEND WITH BLENDER. 

* HOW TO SERVE PANI PURI :

MAKE A HOLE UP SIDE OF PURI. 
ARRANGE THE PURI IN A SERVING PLATE.
STUFF THE STUFFING IN PURI BY HOLE.
PUT THE GREEN AND RED CHUTNEY OVER IT,
THEN PUT SOME CHOPPED ONION OVER IT.
SPRINKLE THE CHOPPED CORIANDER AND BASAN SEV OVER IT.




















POUR THE MINTY SYRUP AND SWEET SYRUP IN PANI PURI ONE BY ONE, AT EATING TIME.
















IT'S A STREET FOOD, REALLY A AMAZING TEST OF PANI PURI MOST OF ALL PEOPLE LIKES TOO MUCH.....! 





Saturday, 13 June 2015

HEALTHY RECIPE : GREEN PEAS RAGADA PETIS


HEALTHY RECIPE :  GREEN PEAS RAGADA PETIS




















*FOR PETIS INGREDIENTS :

5 POTATO - BOILED, PILED THEN MASHED 

2 TBSP. CORNFLOUR 

OR 3 TBSP. BREAD CRUMBS

1 TSP. GARLIC PASTE

1 TSP. GINGER PASTE

1 TSP. GREEN CHILLI PASTE

SALT AS PER TEST


FOR RAGADA - GRAVY  INGREDIENTS :

1 .1/2  CUP GREEN PEAS

1 POTATO BOILED, PILED THEN MASHED

1 TBSP. BESAN DILUTE IN 1/2 CUP WATER

1 TBSP. GARLIC PASTE

1 TBSP. GINGER PASTE

1 TBSP. CHILLI PASTE

1 TSP. TURMERIC POWDER

1 TBSP. RED CHILLI POWDER

1 TBSP. DRY CORIANDER POWDER 

1 TBSP. ROASTED CUMIN POWDER

SALT AS PER TEST

1. 1/2 TAMARIND PULP 

1 TBSP. JAGGERY  

*
1 TSP. CUMIN SEEDS 

3-4 CLOVES 

1 INCH CINNAMON

2 RED CHILLI 

1 TAJ PATTA 

6-7 CURRY LEAVES

PINCH HING

1 TOMATO - CHOPPED - OR 1 TBSP. PUREE 

*
FOR TWO SERVING :

7 PETIS


10 - 12 SMALL SQUARE OF BREAD 

5-6 CHOPPED ONION

2 TBSP. CORIANDER - CHOPPED 

1 TBSP. RED CHILLI GARLIC CHUTNEY

1 TBSP. GREEN CHUTNEY

1/2 CUP SWEET CHUTNEY MADE FROM TAMARIND AND JAGGERY 

1 CUP BESAN SEV

* MAKING PATIS : 

TAKE MASHED POTATO IN A MIXING BOWL.
ADD CORNFLOUR OR BRED CRUMBS, CHILLI PASTE, GARLIC PASTE, GINGER PASTE, SALT AS PER TEST.
MIX WELL TOGETHER.




















MAKE 7 EQUAL BALLS FROM MIXTURE.
PRESS SLIGHTLY OVER EACH BALLS.




















SHALLOW FRY IN HOT OIL OVER MEDIUM FLAME TILL LIGHT GOLDEN COLOUR.
KEEP ASIDE.

* MAKING RAGADA - GRAVY:

HEAT A OIL IN A THICK BOTTOMED PAN. 
ADD CUMIN SEEDS, CLOVES, CINNAMON, TAJ PATTA , CURRY LEAVES AND DRY RED CHILLI IN HOT OIL.
WHEN THEY CRACKLE ADD ASAFOETIDA - HING, TURMERIC POWDER, CUMIN POWDER, DRY CORIANDER POWDER, RED CHILLI POWDER AND CHOPPED TOMATO OR TOMATO PUREE.
MIX WELL.
ADD 2 TBSP. WATER IN IT AND SAUTE FOR 1-2 MINUTES.
ADD DILUTE BESAN IN WATER IN IT.
ADD GINGER, GARLIC, CHILLI PASTE IN IT AND MIX WELL.
ADD BOILED GREEN PEAS, MASHED POTATO AND SALT AS PER TEST, TAMARIND PULP AND JAGGERY. 
MIX WELL OVER MEDIUM FLAME.
SAUTE FOR 2-3 MINUTES.
ADD 1/2 LITTER OF WATER AND BOILED TOGETHER FOR 5 MINUTES OR TILL THICKEN THE GRAVY OR RAGADO.

SERVING :

TAKE A SERVING BOWL. 
PUT 1/2 CUP OF RAGADA. 
PUT 2 NO. OF PATIS OVER IT.
PUT 3-4 BREAD SQUARE OVER IT.
2 TBSP. SALTY PEANUTS - OPTIONAL
















POUR THE RAGADA -GRAVY OVER BREAD SQUARE.
SPRINKLE THE CHOPPED ONION, RED CHILLI - GARLIC CHUTNEY, SWEET CHUTNEY, GREEN CHUTNEY, AND CHOPPED CORIANDER OVER IT. 
SPRINKLE SOME SALTY PEANUTS OVER IT.
THEN GARNISH WITH BESAN SEV OVER RAGADA PATIS.
SERVE HOT.