Ragda Pattice

Potato Patty (recipe below)

 

White Pea(Vatana) Curry (Sorry I wasn’t able to recover this picture)
Date & Tamarind Chutney (recipe below)

Green Chutney (recipe below)

Ragda Pattice are a typical Mumbai street food snack. Potato patties are topped with a white pea also known as ‘Vatana’ curry, garnished with date and Tamarind chutney, ‘sev’ or dried lentil vermicelli and chopped Coriander. This recipe however brings back very sad memories, we recorded and documented enough footage for three videos but because of a miscommunication, my son reformatted the card and erased everything. I tried everything to recover the footage, but all we were able to save are some of these pictures.

This recipe made up of three components the potato patty, the white pea curry and the tamarind and date chutney. The sev can be bought in most Indian stores.

To assemble, place the patty at the bottom, the whote pea or vatana curry can be piled on top or on the side(typically it’s served on top), dot with tamarind & green chutney and pile the crunchy sev on top, Garnish with Coriander leaves and serve.

Ragda Pattice

Ingredients

  • Potato Patties
  • 6 Potatoes, boiled and mashed
  • 1 tsp each Ginger & Garlic paste
  • I tsp each Cumin, Coriander, Haldi and Chaat Masala
  • Salt to taste
  • Cornstarch
  • Oil
  • White Pea(Vatana) curry or Ragada
  • 1 cup white peas soaked overnight
  • 1 onion finely chopped(1 cup)
  • 2 – 3 Green Chillies
  • 3 – 4 tomatoes (2 cups)
  • 1 tsp each Ginger and Garlic paste
  • 1 tsp each red Chilli, Haldi and Coriander
  • 1 tsp Chaat Masala
  • Salt
  • 1/2 cup chopped Coriander
  • Date & Tamarind Chutney
  • 15 – 20 seeded Dates
  • Equal quantity Tamarind
  • 2 tbsps Jaggery(unrefined cane sugar)
  • 1 tsp each Cumin & Fennel seeds
  • 1 tsp each, Ginger powder, Black salt and Chilli powder
  • 2 cups water
  • Green Chutney
  • Juice of 2 Limes
  • 1 inch piece Ginger sliced
  • 5 cloves Garlic sliced
  • 1 tsp green Chilies sliced
  • 10 leaves fresh Mint
  • 1 tsp each Chilli, Cumin powder
  • 1 tsp Chaat masala
  • 3 cups fresh Coriander

Instructions

  1. Potato Patties
  2. Mix everything together and make into patties
  3. Dust with some cornstarch and shallow fry
  4. White Pea(Vatana) curry or Ragada
  5. In an open pressure cooker, heat some oil, sauté onions and chillies
  6. Add the Chilli powder, Haldi and Coriander powder and tomatoes and cook till the tomatoes get mushy
  7. Add salt and the white peas, add some water, close the pressure cooker and cook for 10 – 15 mins
  8. Let the pressure cooker rest for 10 mins before opening it
  9. Add Chaat masala and Coriander
  10. Date & Tamarind Chutney
  11. Chop the dates and tamarind coarsely
  12. Add the water to a large sauce pan and bring to the boil
  13. Add the dates, tamarind and jaggery and cook stirring frequently for about 30 mins
  14. Dry roast the cumin and fennel seeds and grind to a powder
  15. Add this to the pan together with the ginger powder, black salt and red chilli powder and cook for another 10-20 mins
  16. Strain the chutney, save the solid bits, blend it in a processor and add back to the chutney
  17. Green Chutney
  18. Add all the ingredients and just 1/3 of the Coriander leaves to a food processor and process to a paste before adding the rest of the Coriander
https://kravingsfoodadventures.com/ragda-pattice/

Massaman Curry Paste

View my step-by-step video

 

 

 

Over the last couple of years I’ve experimented with various Thai flavours and have become very familiar with it’s Sweet, Sour and Salty trilogy. From Red & Green curry pastes to Pad Thai, I’ve made it all and loved it and now it is time to perfect the Massaman curry paste blend. In a lot of ways as one of my subscribers pointed out, Thai cooking is very similar to Indian. Spices & Chillies are roasted for this blend and then  ground together with Garlic, Lemongrass, Galangal & Shallots with Lime Juice and either bean paste or shrimp paste to make a delicious blend.

This will store in your fridge for a few weeks and you could also freeze it. It’s great in a Massaman Curry obviously, but I also use it in a Peanut sauce to accompany my Satay and in a Massaman Noodle Salad.

Massaman Curry Paste

Ingredients

  • 1 tsp each Fennel seeds, Coriander seeds, Cloves, Cardamoms, White Peppercorns, Black peppercorns & Cinnamom sticks
  • 6 dried Red Chillies
  • 2 tbsps each Garlic, Galangal, Lemongrass and Shallots
  • Juice of 1 lime
  • 2 -3 tbsps Chilli bean paste or Shrimp paste
  • 4 – 6 tbsps Chilli Oil

Instructions

  1. Lightly toast all the dry spices and chillies and grind to a powder
  2. Add the Garlic, Galangal, Lemongrass and Shallots, Chilli bean paste or Shrimp paste & Chilli Oil and grind it in your food processor to a smooth paste
  3. If using a mortar and pestle, remove the shells from the Cardamom.
https://kravingsfoodadventures.com/massaman-curry-paste/

 

How to make HARISSA – North African CHILLI sauce

View my step-by-step video

 

 

 

 

Harissa is a very popular North African sauce, also used a lot in Middle Eastern cooking. This sauce is made with simple ingredients like red chillies, garlic, lemon, spices and olive oil. The recipes for this blend are varied, some only use dried chillies and some use fresh and some also include red pepper.My Harissa includes a blend of both dried and fresh chillies and has a bite!

How to make HARISSA – North African CHILLI sauce

Ingredients

  • 6-8 dried red chillies soaked overnight
  • 2 – 3 fresh red chillies
  • 3 cloves garlic
  • Juice of a lemon
  • Salt
  • 2 tsps each cumin, coriander & caraway seeds
  • 1 tsp white pepper corns
  • Olive oil

Instructions

  1. Dry roast the cumin, coriander, caraway and peppercorns, cool and process to a powder
  2. Grind the soaked chilles, fresh chilles & garlic with the spices, juice of a lemon and olive oil
  3. Store in an airtight container in the fridge
https://kravingsfoodadventures.com/harissa/

 

 

Edible HUMMUS HOLIDAY wreath

Watch my step-by-step video

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You know the holidays are a crazy time with attending and planning parties, wrapping gifts, decorating and spending a lot more quality time in your kitchen and then you get invited to a potluck. You’re either going to run out and pick up another boring veggie tray or think of something easy and spectacular to impress. I’m going to my channel networks Holiday party. This party is going to be filled with YouTube creators and network staff that have helped and supported me and my channel so I really want to make this special. Instead of reinventing the wheel, or in this case the wreath, I’m going to use my Chicken Shawarma Hummus recipe and turn this into a beautiful and tasty edible wreath.

 

Since, I’m going to be transporting this to another location, I decided to use a disposable platter. This is really the best choice, you can just leave it behind if you have to leave early, it won’t break enroute and the host can just toss it after. I’ve chosen to use a thick round cake board, it looks festive and it’s easy to make the inner and outer circle indentation with a blunt knife so I can follow the lines of the wreath. I’m going to line the inside circle with half rounds of cucumbers. This is going to form a dam on the inside so the hummus does not leak out. I’m going to line the outside ring with the Chicken Shawarma pieces. This is not really necessary, but I just wanted to create a rough surface so the hummus would have something to hold onto and not slide off enroute.

 

You can make this vegetarian and just leave the Chicken out. I like to make the hummus a bit thicker that I usually do so it holds together.

 

The hummus is piped onto the board and decorated with Rosemary sprigs, Parsley, red Olives, green olives, pickled Onions, Pomegranate Jewels and toasted pine nuts. The piece de resistance is an edible bow I cut out of pita bread. It’s sprinkled with fairy dust aka some Sumac, dried Mint and Aleppo chillies and drizzled with my favorite ingredient – Pomegranate Molasses.

 

When I thought about this idea, I honestly had no idea it was going to turn out so good or it would be appreciated so much. I can’t wait to try this idea with Goat cheese next year!

Edible HUMMUS HOLIDAY wreath

Ingredients

  • 6 – 10 half Cucumber slices
  • 2 cups approx. prepared Hummus
  • 6 – 8 oz Chicken Shawarma meat prepared and cooked
  • Rosemary sprigs for garnish
  • Parsley sprigs for garnish
  • 1 cup approx. finely chopped Parsley
  • Red & Green Olives
  • Pickled Onions
  • Pomegranate seeds
  • Toasted Pine nuts
  • Sprinkling of Sumac, dried Mint and Aleppo chillies
  • Drizzle of Pomegranate Molasses
  • Pita bread bow(see video)
  • Extra pita chips for dipping

Instructions

  1. Line up the Cucumber slices on the inside circle
  2. Add some Chicken pieces to the outside circle
  3. Using a piping bag with a large tip, I’m going to pipe my hummus all over the Chicken in a wreath shape. Just smooth it out a little bit with a spoon
  4. Line the outside with rosemary sprigs
  5. Cover with very finely chopped Parsley. It’s best to wash and completely dry your parsley before chopping it up very very fine.
  6. Add some more rosemary & parsley sprigs to one side and top with the piece the resistance - an Arabic pita that I’m going to separate and cut into the shape of a ribbon
  7. Add more Chicken - you want the Chicken to be visible so if you have Vegetarians in the group, it’s visibly clear
  8. Add red Olives, green olives, pickled Onions, Pomegranate Jewels and toasted pine nuts
  9. Sprinkle this with fairy dust aka some Sumac, dried Mint and Aleppo chillies
  10. Drizzle with Pomegranate Molasses.
https://kravingsfoodadventures.com/edible-hummus-holiday-wreath/

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Green Chilli SHRIMP LOLLIPOPS

View my step-by-step video

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The holidays are here and I wanted to kick things up a notch by throwing a Red & Green Party. I asked my friends to dress up in Red & Green and thought it was only fair that I serve them red & green themed appetizers as well. I’m going to be serving Green Spinach Mini Idlis with Red Chilli Garlic Sauce, Red Chicken 65 in Cucumber cups & Green Chilli Shrimp Lollipops. Please check these other recipes out too!

Ok I’m not even kidding this is probably one of the most delicious green Chilli Shrimp Lollipops you’re ever eaten. Prepare to impress! You know how at every fashion show you have a showstopper, this is the show stopper of your party. I’m going to stick my Shrimp on a skewer, bathe it in a delicious Green Chilli & Coriander batter, and then serve it with a fresh red chilli garlic dipping sauce. It’s to die for! This recipe makes about 32 lollipops, and while this may sound a lot, my son could easily eat this in no time! In this recipe I use the same technique as I did with my Firecracker Shrimp. Little incisions are made in the Shrimp to straighten it out.

Chilli Garlic Sauce – https://www.youtube.com/watch?v=9xAtqX8ifws

Green Chilli SHRIMP LOLLIPOPS

Ingredients

  • 600 gms of Tiger Shrimp(about 1 lb 3 oz)
  • 3 green Chillies
  • 4 cloves of Garlic
  • Juice of a Lime
  • 2 handfuls of fresh Coriander
  • 1/2 a cup of Gram flour
  • 1/4 cup of Rice flour
  • Water
  • 1 tsp Cumin powder
  • 1 tsp Chat Masala
  • 1 tsp white pepper
  • 2 tbsps finely chopped Coriander
  • Few thinly sliced Chillies
  • salt to taste.
  • Oil for frying

Instructions

  1. Prepare the Shrimp by peeling and deveining them
  2. Make a tiny incision on the inside of the Shrimp so they are able to straighten out
  3. Pat the Shrimp dry
  4. Prepare the Chilly paste by grinding 3 green Chillies together with 4 cloves of Garlic, the juice of a Lime and 2 handfuls of fresh Coriander. Grind this to a paste, and add a little water as required
  5. Add 1/2 a cup of gram flour, together with a 1/4 cup of rice and add water just a little bit at a time till all the lumps are removed
  6. Add 1 tsp Cumin powder, 1 tsp Chat Masala, 1 tsp white pepper & salt to taste. Add the green paste and stir well to incorporate
  7. Also add about 2 tbsps of fresh coriander very fine and I’m going to add that in together with a few slices of green chilly for an extra kick.
  8. Skewer each Shrimp with a wooden skewer
  9. Pour your batter into something that is narrow I like to use a narrow cup
  10. Heat the oil, and dip your shrimp in the batter scraping a little off the sides so when it looks you see a bit of the shrimp and it doesn’t just look like a corn dog.
  11. These need about a minute to cook
  12. Serve them with any red hot sauce of your choice, my favorite is a Red Chilli Garlic sauce that really compliments well - https://www.youtube.com/watch?v=9xAtqX8ifws
https://kravingsfoodadventures.com/green-chilli-shrimp-lollipops/

CHILLI GARLIC Sauce

View my step-by-step video

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Simple ingredients are ground together to make a delicious Chilli Garlic sauce.

CHILLI GARLIC Sauce

Ingredients

  • 10 Kashmiri Chillies
  • 4 cloves of Garlic
  • Juice of 1 Lime
  • Salt

Instructions

  1. Trim and deseed the chillies
  2. Soak the red Chillies in hot water for 4 hrs to overnight
  3. Grind them together with the Garlic, Lime juice and salt
https://kravingsfoodadventures.com/chilli-garlic-sauce/

SALTED Caramel Sauce

View my step-by-step video

A few simple pantry staples can yield the most delicious buttery sauce. Sea salt compliments the sticky sweetness beautifully. Here are the ingredients and steps to make this recipe!

SALTED Caramel Sauce

Ingredients

  • Salted Caramel Sauce
  • 1 oz salted butter
  • 3.5 oz of Sugar
  • Pinch of sea salt
  • 1/2 cup of heavy cream
  • 500 ml of heavy whipping cream
  • 5 tsps of sugar

Instructions

  1. Salted Caramel
  2. In a saucepan melt 1 oz salted butter and add 3.5 oz of Sugar
  3. Keep stirring till the sugar dissolves. Add a pinch of sea salt and keep stirring
  4. Slowly trickle in about a half cup of heavy cream and keep stirring as you incorporate it
  5. Pour it into a glass container and cool
https://kravingsfoodadventures.com/salted-caramel-sauce/

Red Kidney Bean Hummus

View my step-by-step video

Who doesn’t love a good creamy hummus. Try this Red Kidney Bean version for a healthier version that’s big on taste. It’s great served with pita crisps and also smeared on a sandwich or wrap.

Red Kidney Bean Hummus

Ingredients

  • Juice of lemon
  • 1 cup Tahini
  • 4- 5 cloves of Spiced Garlic
  • 19 oz can of Red Kidney Beans
  • 2 tbsp Olive oil
  • Salt
  • Pepper
  • 1 cup Parsley

Instructions

  1. Add the wet ingredients in the food processor first – lemon juice, tahini and spiced garlic. Add the Red Kidney beans, olive oil, salt and pepper and blend to a creamy paste. Add half the parsley that is coarsely chopped. Pulse. Garnish with the rest of the parsley. Drizzle with more Olive oil and serve.
https://kravingsfoodadventures.com/red-kidney-bean-hummus/

Butter Chicken Bites

View my step-by-step videoButterChickenBites_HNT

I’m always looking for an interesting appetizer to serve and I’ve created a popular twist on an old classic – Butter Chicken Bites! This one bite delicious Buttery Chicken goodness is the perfect thing to serve for PERFECT for game night, a snack and is elegant enough to serve at your next soiree!

I’ve taken my traditional recipe and twisted it into this delicious flavor packed morsel. ButterChickenBitesH2

Butter Chicken Bites

Ingredients

  • 1 lb lean ground chicken
  • 1 onion finely chopped
  • 1 green chilli finely chopped
  • 1/2 a stick of Butter
  • 2 tbsps of tandoori powder
  • 1/2 cup chopped coriander
  • 1 tsp each chilli powder, cumin powder, turmeric powder and pav bhaji masala
  • 2 tbsps ginger and garlic paste
  • 2 – 3 tbsps of tomato puree
  • 1/2 – 1 cup whipping/heavy cream
  • Oil for frying

Instructions

  1. Mix the ground chicken with some tandoori masala, half the onion and green chilli.
  2. Make tiny bite size meatballs
  3. Heat some oil in a wok and fry the balls for a few minutes, remove from the hot oil and drain
  4. Heat a sauté pan, add the butter, the chopped coriander and reserved chillies, the reserved onions till translucent
  5. Follow with all the powdered spices – a teaspoon each of chilli powder, turmeric, cumin powder and pav bhaji masala
  6. Mix the tomato puree with some water and add it to the pan, followed by some cream
  7. Immerse the bites into the mixture, cover and cook for a few minutes.
  8. When serving, remove the Butter Chicken bites, add a toothpick and serve the Butter Chicken sauce for dipping!
https://kravingsfoodadventures.com/butter-chicken-bites/

Bechamel sauce

View my step-by-step video

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I love saying ‘Bechamellllllllll’ and I love eating it. I learned how to make this at a course at George Brown Culinary and love to make it to top a Lasagna, Shepherd’s pie or Moussaka. Simple ingredients like flour, butter and milk are combined to make this delicious silky delight.

Bechamel sauce

Ingredients

  • 4 tbsps butter
  • 4 tbsps all purpose flour
  • 4 cups milk
  • salt
  • pepper
  • 1/2 cup Gruyere cheese optional
  • Pinch of nutmeg (optional)

Instructions

  1. Heat the butter, add the flour and whisk to combine and form a roux
  2. Add the cold milk slowly to the hot roux
  3. Stir over low heat till thickened
  4. Add salt, pepper and optional cheese and nutmeg.
https://kravingsfoodadventures.com/bechamel-sauce/