Hope everyone had a fabulous Mother’s Day. It is nice that we dedicate a day in a year to honor and appreciate our Mothers, but a day is not enough. We should be thankful and appreciate our Mothers everyday of our lives for their Selfless nurturing, unconditional love, forgiveness for our mistakes, wearing many hats to make it all work for us and understanding the words we sometimes do not speak. Savor every moment with her and cherish every memory.
I lost my mother to a hard fought battle against Pulmonary Fibrosis less than a year ago. But she is alive within me as I am only a reflection of her. She has taught me to be who I am today. My culinary zeal is also one the of many things I have inherited from her. Throughout her live she had demonstrated to be tough and meet life challenges eye to eye. She never lost her sparkle and zest for life even during a vicious fight against Pulmonary Fibrosis.
I miss her dearly, but her life altering guidance, love, memories, teachings, and perspectives will live within me till deaths do as apart.
Happy Mother Day All ! But A day is not enough to delicate to our moms.
When mom was around we usually went out for dinner because my mom and I were always cooking, so that was our way of taking a break from kitchen. But this Mothers Day, I cooked at home in a long time and of course one of my mom’s favorite. Sunday’s lunch was all about Chaat, especially Ragada Patties.
Chaat is the most popular street food in India. There is never a trip to India that does not include eating Chaat on road side Stalls…there is nothing like it. Chaat is made from savory snacks, piled on with pieces of potatoes, onions, and Chutneys. However, it is not limited to these ingredients as it has many versions. I have prepared Ragada Patties, a favorite home made chaat. Ragada Patties has 2 main components: Ragada which is Peas Stew and Pattie that is made from potatoes, herbs, and spices. So in a bowl of Peas Stew, Patties are place and topped with Sev, Diced onions, Coriander and Tamarind Chutneys, and Yogurt. Yum Yum Yum!!! It is warm, sweet, tangy, and spicy with creamy yogurt. Your taste buds will come alive with a just spoonful of Chaat.
Here are the Items needed to put Ragada Patties together:
Click on the item to view the recipe.
- Ragada— Dried Green or Yellow Peas Stew (scroll Down for recipe)
- Aloo Tikki—Boild Potatoes Patties
- Coriander Chutney –Coriander Sauce
- Tamarind Date Chutney– Sweet and Sour Sauce
- Chopped Onions
- Yogurt-Beat it with whisk/fork and add little water or milk to make it slightly runny.
- Sev/Basen Bujia- Crispy Gram Flour Noodles (widely available in any Indian Store which is what I have used.)
- Clopped Coriander leaves
I made both Chutneys at home but they are available in any Indian grocery store if you don’t not want go through the trouble.
1 Cup Green or yellow dried Peas Soaked overnight
1 Medium Onion Finely Copped
1 Inch Piece Cinnamon
5 Curry Leaves
1/8 Tsp Ground Cinnamon
1/8 Tsp Ground Clove
¼ Tsp Garam Masala
½ Tsp Mustard Seeds
1 Tsp Turmeric
1 Tsp Red Chili Powder
2 Tbsp Oil
2 Whole Red Chilies
Salt to Taste
Pinch of Asafetida
- Cook Peas by boiling or in a pressure cooker. Smash peas with back of spoon to break them down a little.
- In Kadhai or sauce pan heat oil. Test by adding a few mustard seed. If they pop right away, oil is hot enough.
- Add Mustard Seed, Whole Red Chilies, Asafetida, Cinnamon Piece, Cloves, and Curry Leaves and roast for 30-50 Seconds. Please keep in mind that Cloves tend to pop and sometimes flys out of pan so keep a dish hand to cove as everything is being roasted.
- Add chopped Onion and cook for 3 minutes.
- Add Garam Masala, Turmeric, Red Chili Powder, and Salt. Mix well and cook for another minute or two.
- Add Peas and 2- 3 Cups of water.
- Bring to it to boil and simmer until half the water evaporates.
- Add Ground Cinnamon and Clove.
- Do a taste test and adjust seasoning if necessary.
- Ragada or Peas Stew is read.
Serving Ragada Patties
In a serving plate or bowl pour some Ragada and place 2 Patties on top. Mount that will handful of Sev followed by Coriander and Tamarind Chutneys. Finish it off with some of diced onion, yogurt and fresh chopped Coriader Leaves.