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Sending my  Black & White Wednesday entry in to Week #160 at Bricole 

This street food belongs to Mumbai and is very typically made . Ragda Pattice has been one among my favourite street food.. and I cannot accept much alterations to the version served by the shop keeper where I have hogged for 10 years in my life. This post is very dear to me .. and I m bringing you the flavours straight from heart.



Flavors in this chat got to be very clear right from the patties(Potato cakes) to ragda ( dried white peas curry) to the green chutney &  red chutney. And from the garnishing.. Concoction together, make a perfect Ragda Pattices.
Chat's are something I can have when offered on anyday anytime..  Checkout my space for other chats like Dahi Puri , Sev Puri , Kala Chana Chat. Aloo Tikki recipe is mentioned below and also two other variation recipes .



PS: In this picture the ragda looks a bit dry. Its only for the shot.The content has to be flowy and hot.
Ingredients For Patties / Potato Cake :

Potato	1 kg
Salt	To Taste
Chilli Powder	1 .5 Tsp. You can increase to suit the spice
Corn flour	3-4 Tblspn
Oil	For shallow frying

Direction:

• Pressure cook the potatoes . Once boiled well , peel the skin and mash them when hot. This will help us to get a smooth texture to the patties( cake) . Add in salt & chilli powder ,corn flour and give it a good mix. 
• If the potato variety seems a bit gooey , add some potato mash powder  . This will help in binding the potatoes well.
• Prepare a large non stick tava . Make round tikki’s by rolling the potato dough,place them immediately onto the hot tava. Drizzle few drops of oil around the tikki’s . Once they slightly turn brown on one side, turn them around . Drain them onto the kitchen towel to absorb all the oil.
• Repeat this process with the rest of the tikki’s.  I did them in a batch of four. I have also tried deep frying .
• If you are looking for a variation in preparing your aloo tikki’s  you can check the other two versions in my blog .

Aloo Tikki – V2
Aloo Tikki


Ingredients for Ragda /Dried White Peas curry:

Dried White Peas	500gm
Onion	1.5 nos
Curry Leaves	A spring
Green chillies	3-4
Cinnamon Powder	1/2 tsp.
Mustard Seeds	1/2 tsp.
Cumin Seeds	1/2 tsp.
Turmeric	1 Tsp
Lemon Wedge	2 small pieces

Direction:

• Soak the peas over night ,at least for 8 hours in sufficient water with turmeric powder and lemon wedges. Pressure cook until they are well cooked ( or slightly mushy). They shouldn't remain hard. .
• Heat oil in a pan , drop in mustard seeds , cumin seeds . Once they splutter , add the finely chopped onions and curry leaves. Fry until they slightly discolour .Don't forget to add a pinch of salt at this stage .This will quicken the process.
• Add the cooked ragda along with any stock remaining in it to the fried onions. Else add sufficient hot water and give them a good stir. Sprinkle cinnamon powder and desired salt .
• When the ragda begins to thicken , add more water if required and let it be in slightly flowy consistency. Turn off the gas and garnish with chopped green chillies.

NOTES:

• The ragda needs to be piping hot while preparing the platter. The “ ssss “ … “ ss “ sound is often heard because of the heat and a combination of chutney’s with heat..
• For variations ,people often use ginger –garlic or just ginger , some potatoes to it . Its entirely one’s choice.
• But on using G-G in ragda , they leave a strong flavour to it. Why potatoes again ? When Patties are Potato cakes.

Preparing the Ragda Patties Platter:
Ingredients:

Pattice ( Potato Cakes)	2 Nos
Ragda	2-3 Big Ladle
Imli Kajur Chutney	2 –3 Tsp
Green Chutney	2-3 Tsp
Cumin Powder	1 pinch
Red Chilli Powder	1 pinch
Puri’s( Pani Puri)  or Sev	2-3 Nos broken  or drizzle some sev
Coriander leaves	for garnishing

Directions:
Lay 2 patties on to a plate. Pour over hot ragda covering the patties .Drizzle alternate of sweet and green chutney. Place 2 crushed puri’s on the top , sprinkle the powders and finally some chopped coriander. Serve hot right away.

 
Chutney's are such a fab accompaniment. It jazz's up the food in minutes.. A total highlight along with papad's or popadam's served as starters.. or along with a curry .. Its a misconception that a chutney is a spicy side accompaniment. Instead I call chutney as a companion to any bland dish because its flavour packed in that tiny little bowl served.

Any South Indian home must be having Dosa's - the lentil pancake and Idly's - the lentil doughnuts for breakfast .They are served with an ala carte of chutneys if you have guests .. lol . I mean it.. When you are by yourself at home, we mostly serve with one chutney two chutney's at the max and along with dosa milagaipodi as its always readily available in the pantry.  If not chutney's , a seasoned potato masala is made and its wholesome !!

Mornings here are awefully buzy . Everyone is running helter sklelter trying to get to their respective den's by 8.30 am .We do not have time for any elaborate breakfast..So its Cornflakes or Bread for breakfast.. But I dont mind making it for V and S quickly for their brekafast as they enjoy it with sugar..
But again !! We have these pan cakes for dinner and with an ala carte chutney..  I just dont feel like stopping with one . Hence the portions mentioned below is the measurement when you have more than one chutney.
Recipe for Dosa Milagai podi is there in my space. Find the link here.
Also if you are looking for the recipe of Tomato Onion Chutney , find the link here.

This recipe is kids friendly and absolutely flavorable.



Time Taken 15 Minutes 
Serves 2

INGREDIENTS:

For grinding

100gm Frozen Grated Coconut
1 green chilli
1 inch ginger
10 nos curry leaves
3/4 tsp of salt
1/2 Cup of water - adjust accordingly to suit your consistency

For seasoning

1 tblspn coconut oil/sunflower oil
1/2 tsp mustard seeds
1/2 tsp urd dal
3-4 curry leaves

DIRECTIONS:

•  Defrost the grated coconut in the microwave until it gets soft. Follow the instructions according to your manufacturer's guide or alternatively set it outside an hour before you want to make the chutney.
• In your small jar of the mixer grinder , add all the ingredients for grinding other than the water. Pulse them a couple of times until well combined. Slowly add water , little by little and pulse your mixer again . Check if the suitable consistency is achieved. If its still quite lumpy, add more water and a quick whizz. Empty them all into your serving bowl.
•  Prepare the kadai for tempering by heating one tea spoon of oil. Drop all the ingredients under the tempering table other than curry leaves, allow the mustard seeds to crackle.As soon as mustard does it job, add the curry leaves. Turn off the gas and season the prepared chutney with the tempering. Give the seasoning a stir into the chutney just before serving. 

NOTES: 

• I have used dried curryleaves in my preparation. Hence it does not look green.
• The frozen grated coconut tastes just as the fresh grated coconut. I find it easier and a lot more handy in my cooking. It is easily available in the frozen section of your Indian Stores.
• Dessicated coconut tastes a lot different than the fresh grated coconut . Personally I do not prefer in my regular cooking.

I always tussle when it comes to beautifying the confection.With my thinking hat on, I chose Chocolate Shards because the cake cant be dainty for a lad’s birthday with baskets, roses and butter cream .. I knew effort is minuscule and payoff is Huge .

INGREDIENTS:
Chocolate Cake:

Self Raising Flour	2 Cups
Baking Powder	1 Tsp
Baking Soda	2 Tsp
Plain Chocolate	75 Gm.
Unsweetened cocoa powder	0.5 Cup
Caster Sugar	1.5 Cup
Hot Coffee Decoration	1 Cup
Unsalted Butter	1 Cup
Milk	1 Cup
Eggs	4 Nos
Vanilla Essence	1 tsp..

Nutella Biscoff Ganache - Adapted from here
Ideally Biscoff spread is made from spiced cookies, like gingersnaps.

Dark Chocolate (70% cocoa)	150gm
milk chocolate (40% cocoa)	150gm
Nutella (Hazelnut Spread)	400gm Jar
Double Cream	300gm
Icing Sugar (Optional)	1/2 Cup

Chocolate Shards 

Dark chocolate	150gm
Peppermint Essence – Oil Soluble	2 Drops
Demerara Sugar /Brown Sugar	3 Tblspn

DIRECTIONS:
CHOCOLATE CAKE:

• Separate the white and yolk from the egg. Keep the butter out of the refrigerator a few hours before the making procedure, to have Butter at Room Temperature.
• Prepare the hot Coffee Decoration by mixing 1.5 Tsp Bru or any Instant Coffee Powder with 1 Cup of Water. You could use any instant coffee powder of your choice.
• Preheat the Fan Assisted Oven to 180 C. Cream together butter and sugar in a bowl. Whisk them until creamy and smooth. Its time to incorporate the yolk and whisk again.
• In a separate mixing bowl ,Add the dry ingredients together - Self Raising Flour , Baking Powder , Baking soda & coco powder  and give it a good stir. Add in the wet Ingredients - Hot Coffee decoration & Milk  one by one with regular mixing after each incorporation.
• Beat the White separately until a rising peak is achieved . Now add the chocolate pieces after melting them in the microwave for a minute to the Egg White Mixture. Mix Well. Add this White Mixture to the large mixing bowl containing the rest of the ingredients. Also include the butter – sugar mixture.
• Using an hand blender , whisk the mix for about 1-2 minutes until all the lumps are gradually gone.
• Grease 2 Sandwich Cake tins of 21cms with a lil butter and dust a bit of coco powder all around. Pour the cake mix in the sandwich tin up to 3/4th and place it in the preheated oven.
• Bake for nearly 45 minutes until a wooden skewer inserted comes out neat.  Let it rest in the wire rack for a while( about 30 minutes) until the cake cools.

BISCOFF SPREAD:

• Break the chocolate pieces into small equal pieces  and place them both  in the top of a double boiler set over hot water and allow to melt, stirring often.
• Remove from heat and whisk in the Nutella spread. Add the double cream and with the help of an electric mixer, whisk until soft peaks form. Be careful not to overbeat, as the frosting will become grainy.
• Taste , if you feel the sweetness needs to be adjusted , add in 1/2 a cup of icing sugar and give it a good blend.

CHOCOLATE SHARDS:

• Bring together the essence and sugar and give it good mix.  At the same time , prepare a double boiler and melt the chocolate in them . Mix the essence into it .
• Place the chopped chocolate in the top of a double boiler set over hot water and allow to melt, stirring often. Place a 16-inch-long parchment paper on your work surface. Pour the melted chocolate onto the paper and using an offset spatula, spread it in a thin and even layer, about 1/3 of an inch off each edge. Place a second sheet of same-sized parchment paper on top and gently press to release the air bubbles. Starting with one short end, roll the parchment paper tightly into an-inch-wide tube. Place it seam side down on a rimmed baking tray and chill in the refrigerator until set, for at least 2 hours.
  Have a large baking sheet lined with parchment paper ready and remove the tube from the refrigerator. Unroll the tube in one quick motion, which creates the chocolate shards. Remove the top sheet of parchment paper, and with the help of a large offset spatula go underneath the pieces, pick them up and transfer them to the lined baking sheet. Refrigerate until ready to use.
• Use the large shards for the sides and the broken small ones for the top.
• I have adapted the process of making Shards from here.

CAKE ASSEMBLING:

• Using a long serrated knife , chop of the top bumpy bits and make it uniform.. Keep them aside , believe me .. they will handy when you want to taste the cake .
• Place one of the cake on cardboard carefully . Frost the cake,by spreading 1/3rd Ganache over the top . Place the second cake over the top of the frosted first half and frost the with top and sides with the remaining Ganache.
• Carefully pull out the frozen shards .With the help of a tweezers , place the long pieces onto the sides and smaller ones on the top . Refrigerate the cake until the Shards set onto the Ganache and serve.

KITCHEN NOTES:

• I haven’t used sandwich tins in this occasion , rather a regular heart shape cake pan . Baked the cake in 2 instincts. Alternatively you could also bake one large cake and slice them in to 2.
• Chocolates begin to melt very easily with warm hands, hence use tweezers to place the shards.

EVENTS:
This delectable cake goes to

• Bake Feast#2 , happening at Spicy Treat.
• Cakes for Christmas at Ramya's Recipe. 
• Only Cookies and Cakes  at Pari's Foodelicious 

• Lets Cook Event:Baked Goodies at Tickling Palates
  
• Cooking Concepts # 5 -- Holiday Baking at Srav's Culinary Concepts

Happy Halloween all :) On the night of all things gruesome and ghoulish I bring you the new Nurgle Maggoth Lord Orghotts Daemonspew. The Maggoth Lord model gives you the option of making one of the three new Lords. My favorites are Orghotts and Morbidex Twiceborn. You also get the extra spare body parts of the two models that you don't use. These could quite easily be converted into standing figures or you could use them as riders. I really like these recent Nurgle models that GW are putting out and I'm pretty excited for the new Glottkin model. What are you all up to this Halloween?