Printable version here.
When Zlamushka announced that she had chosen to showcase Nupur’s blog, One Hot Stove, for her event Tried & Tasted, I headed there. This blog is one that I read regularly and she writes very concise and informative posts, not to mention her good collection of recipes and knitting projects. I am also an admirer of Dale.
I chose to try out her ragda patties. It is something I’ve eaten but never made at home. This was just the thing to have with a steaming hot cup of tea, especially on a cold and rainy (the monsoons are finally here) evening. And I was planning to make a batch of my tamarind and date chutney.
Ragda patties is a food that has all the elements of a chaat when served with this chutney, yogurt, sev and chopped coriander. I followed Nupur’s recipe, only adding a bit of chilli powder to the patty dough and we enjoyed it. We actually ended having this in lieu of dinner instead of teatime, but that’s another story.
Nupur’s ragda patties are my choice for Zlamushka’s Tried and Tasted and also for Monthly Blog Patrolling started by Coffee of Spice Cafe.. This month, MBP: Street Food is being hosted by Sia of Monsoon Spice.
My Tamarind and Date Chutney:
This is something I’ve been making for a long time and is great as an accompaniment for snacks like samosas and kachoris (both deep fried pastry with savoury fillings) or any other food that calls for a sweet and sour chutney.
1 cup thick tamarind pulp
(made from a packed handful of tamarind soaked in about 1¼ cup warm water)
¾ - 1 cup powdered jaggery
½ cup loosely packed seedless dates, finely chopped
2 tbsp golden raisins, chopped
1 ½ tsp chilli powder
1 tsp cumin powder
black salt (kaala namak)/ salt to taste
Put the tamarind pulp and jaggery in a pan. Over medium heat, stir the mixture till the jaggery dissolves. Now add all the remaining ingredients and cook till the chutney thickens a bit and takes on a shiny appearance.
Allow to cool and use as needed. This chutney keeps in the fridge for a while.
The amounts of tamarind, jaggery, chilli powder and salt may be adjusted as required. This chutney should be sweet, sour and spicy.
I’m sending this chutney across to Sig of Live to Eat who is hosting JFI this month, with Tamarind as the theme.