Geetha's Kitchen

If you have the Ragada and Vegetable Patties/Burgers prepared ahead of time, this popular dish based on one of Bombay's favorite street snacks goes together quickly. The chutneys can be home-made or purchased from an Indian market. You can set up all the ingredients for a buffet style meal and watch it all disappear in record time :-). Ingredients: Ragada Vegetable Patties/Burgers 1 Red Onion, finely chopped 1/2 cup chopped Fresh Cilantro 1 cup Green Cilantro/Mint Chutney 1 cup Sweet and Sour Date/Tamarind Chutney Red Chili powder (cayenne) to sprinkle on top (Optional) Method: Make Ragada and the Vegetable Patties/Burgers ; keep them hot. Place one or two patties on a plate and spoon about 1/4 to 1/2 cup of the Ragada over them. Drizzle with the chutneys according to taste and sprinkle the onions and cilantro over them. Serve immediately. Variations: Instead of Ragada, spoon Chole Pindi over the patties for what is known in some cities as "Chole Tikki". A dollop...

This is another household pet chutney/relish that is good to have on hand to do its magic on all kinds of snacks like Bajjis , Pakoda, Kunukku , and Ragada-Patties . It is quite easy to make and will store in the refrigerator for a couple of weeks in an airtight jar or in the freezer for longer storage. Combined with the Green Chutney it makes a delicious salad dressing especially for chopped salads like Kale Bhel Salad . Ingredients: Tamarind pulp, the size of 1 golf ball Dates, a handful to equal the tamarind 1/2" piece Fresh Ginger 1/2 tsp salt 1 Tbsp Jaggery or Brown Sugar 1 Tbsp Oil 1 Tbsp Cumin Seeds 1 tsp Coriander Seeds 1 Dry Red Chili Method: Soak the Tamarind pulp in 1/2 cup of boiling water. When cool enough to handle, mash with your fingers to remove any seeds, fibers or shell pieces. Heat the oil in a small pan with the spices: cumin, coriander and chili until slightly browned and aromatic. Remove from heat and cool. ...