This one is my mom's recipe.. It turns out amazing and kind of easy to cook compared to the way it tastes.. I don't remember exact recipe that my mom uses because when I had got it from her i didn't note it down and by the time I cooked it I had forgotten except some basic stuff.. So its not going to taste like the one mom makes but offcourse today I got it Best till date and decided to post it here :)


Ingredients
2 potatoes
1 cup corn
1 spoon jeera powder
1 spoon red chilli powder
1 tea spoon corriander powder
1 tea spoon garlic paste
1-2 spoon corn flour
Salt to taste
Rava for coating the pattice
Oil

Method

• Cook potatoes, in pressure cooker, well enough to form paste after removing cover
• Cook corn in the pressure cooker
• Mix mashed potatoes, chilli powder, jeera powder, garlic paste, salt well
• Add cooked corn to the mixture
• Add corn flour to the mixture so that it becomes sticky and dense
• Take lemon sized mixture at a time and make it little flat to give it a pattice shape
• Heat the frying pan/tava well adding little oil
• Roll in the prepared pattice in the rava so that its fully covered with rava coating
• Shallow fry it from both sides on tava/pan on medium heat till the coating becomes thick and brown on both side
• Serve hot with tomato ketchup

Notes
Corn flour gives denseness to the pattice without it pattice might kind of dissolve in the oil while frying and loose its shape. Normally 1-2 spoons of corn flour is good enough but if mixture still seems to be loose add in some more to make it dense.
Muttor Pattice can be prepared same way replacing corn by muttor

This one is my own creation :) I just love raw mango with red chilli powder and salt.. Also I like corn chat with chilli powder, salt and lemon juice.. So I decided to try out this one.. And it was yummyyy :)


Ingredients
3-4 cup fresh or frozen corn
1 raw mango
1 spoon butter
Red chilli powder to taste
Salt to taste
2 spoon corriander leaves (optional)

Method

• Cook corn in pressure cooker
• Grate the raw mango
• In a pan put butter and let it melt
• Add cooked corn and raw mango
• Also add salt and chilli powder
• Keep it on stove till its warm. and seems properly mixed.
• Decorate with finely chopped corriander leaves

Notes
It tastes better if its hot - spicy.. So use chilli powder without kanjusi :)

Last sunday when I prepared cutlet I decided to try out pudina chutney.. I asked ajoy if he can get pudina.. And when I just needed around 3-4 spoons of pudina he came back home with 3 gaddis :) So we had kind of pudina festival at home. The best dish out of it was pudina paratha..


Ingredients
4 spoon chopped Pudina
1 spoon chopped corriander leaves
5 spoon heaps wheat flour
1 and 1/2 spoon besan
1 tea spoon red chilli powder
1/2 tea spoon Jeera powder
1/2 tea spoon corriander powder
Salt
Oil/Ghee

Method

• Mix all ingredients except oil.
• Add 2 spoon of oil
• Make dough of this mixture using water.
• Keep aside for 30 min
• Roll parathas with 3 folds..
• Cook on hot tava and serve with butter, pickle and curd

Notes
With corriander leaves parathas become more tasty but if you like pudina a lot then you can skip corriander leaves.
I cook parathas with oil and put little ghee when its half done. That way taste of ghee mixes with partha and it tastes better.

This is one bengali recipe I learned while I was surfing.. I tuned it to my taste.. Dim in bengali means Egg.. Dhoka is Dhokala :) so its gravy of Egg Dhokala :) Egg Dhokala without putting in gravy is also very tasty and nice breakfast or snacks item.. When I prepare gravy its very hard to resist eating these dhokas and save them for gravy :)

Dhoka


Ingredients
6 eggs
1 small finely chopped onion
1/4 cup finely chopped corriander leaves
3-4 finely chopped green chillies
1 spoon ginger paste
3 spoon milk
Salt to taste
A pinch of baking powder

Method

• Beat the eggs in a bowl.
• Add chopped onions, chopped green chillies, finely chopped corriander leaves, ginger paste, pinch of baking powder, milk and salt. Beat well.
• Put it in a greased pressure cooker bowl and cook in your pressure cooker without whistle.
• After its done take it off heat and from cooker as soon as possible so that the dhoka doesn't stick to the bottom.
• Cut in cubes and Serve them or store for gravy.

Gravy


Ingredients
2-3 medium sized onions
3-4 medium sized tomatoes
1 spoon mustard and jeera
1 spoon ginger paste
1 spoon garlic paste
1/2 cup curd (optional)
2 spoon jeera powder
2 spoon corriander powder
2 cups of water
2 tea spoon sugar
1 spoon red chilli powder
3-4 green chillies finely chopped
Corriander leaves for garnishing
Salt to taste
Oil

Method

• Make Onion and tomato paste separately.
• Heat Oil in pan and add Mustard and Jeera
• As soon as it sputters add the Onion Paste and Sugar. Saute till the paste turns a light brown and you see the oil separate from the paste.
• Add the tomato puree, garlic paste and green chillies. Saute till the tomato is nicely done.
• Meanwhile in a bowl mix the curd with ginger paste, Cumin Powder, Corriander Powder and Red Chilli Powder.
• Take the pan off the heat and add the the above mixture.
• Mix well and then put it back on medium heat.
• Cook till gravy is well done and keep on adding water if it starts becoming too thick.
• Add salt boil it nicely. Add the dhokas and thicken the gravy on medium flame.
• Garnish with chopped coriander leaves if you wish

Notes
You can additionaly try putting chopped tomato in Dhoka but I don't like tomato mixed with beaten egg.
With 6 eggs it makes around 20 Dhokas.
When I cooked this for the first time I had used curd but yesterday I didn't use it and it suited me more. Curd gives typical odour thats what I feel.