Showing newest posts with label Pakoda. Show older posts
Showing newest posts with label Pakoda. Show older posts

25.12.09

Improvised Egg Pakoda





Egg Pakora:

Ande Ka Pakodiya`n. Gudilu Pakoda. Muttai Pakoda. Egg Pakoda. Ande ka Pakodi. Ande Pakora. Mutta Pakoda.

This is a definite rainy day food for me and something that I enjoyed making when I was a teenager (to my classmates...as I was just learning to cook). Its a great late night snack food for us. I burned my fingers, several times over this recipe (as egg crackles so much while deep frying).

I can't even remember, why I kept trying this recipe for so long. Guess, near my hostel...they used to have this 'bajji stall' and we girls used to sneak out to have 'muttai bonda'. Some of them used to call it pakoda' so I must have literally translated and created this style. I've never seen them anywhere like this before. It's a great recipe because it just calls for staple items, eggs, onions, chilies and stuff. Nothing very fancy and hope you all will like it.

Can all recipes be improved with touch of spices and with an addition of onions? Quite possibly.:) This recipe is so delicious that it really ought to be called something else other than "Egg Pakoda". Onion-Egg Crispies, perhaps?

Ingredients:

Hard boiled eggs 6-thinly sliced(vertically)
Gram flour 1/2 cup
Ghee 1-2 teaspoons
Soda 1/4 spoon
Salt
Onions thinly sliced 1 bowl
Green chilies 3-5 thinly sliced
Curry leaves few
Cilantro leaves few
Ginger- garlic paste 1/2 spoon
Fennel seeds 1-2 spoons
Oil for frying.

Method:

In a wide tray, add salt, soda and ghee...mix well. Now add gram flour to it. Dry mix them...do not attempt to add water!

Now add eggs, onions, green chilies, ginger-garlic paste, fennel seeds and curry leaves to it.

Make a note...don't add any water. The mixture should be still dry. Mix them well together.

In a deep frying pan, heat oil. Just before dropping in oil. Just sprinkle with water(not too much, very very little) and fry them without concentrating on the shapes.

Fry till crispy and nice reddish brown. At the same time eggs are not burnt too. Make sure...that egg's white is not so visible' in should be embedded in the pakoda...as you might be aware' protein/albumin while frying crackles.

Repeat the same procedure for every batch.

Serve hot with tomato ketchup. Best tea time snack that I know.

9.3.09

Quail Pakoda



Quail Pakoda:

Kaadai Pakoda. Kaadai Pakora. Deep fried Quails. Fried Quails.

I love this tender birds! They are gamier in taste, low in calories, better than chicken, low fat/thin skin...pretty fast in getting cooked! What else do we want!! Hmmm today I deep fried it, just for a variation! They turned out super crispy!

Ingredients:

Quails 1-2 chopped to bite size
Salt
Chili powder 1 spoon
MSG 1 pinch
Soy sauce 2 spoons
Ginger-garlic paste 1 spoon
Egg whites 1
Lemon juice few spoons
Corn flour 4 spoons
Oil for deep frying
Curry leaves fried to garnish
Garlic 6-8 chopped & fried to garnish.

Method:

Marinate meat with all the ingredients mentioned above(except oil & garnish items). Let this sit for about 2 whole hours.

Heat oil in a wok. When it comes to smoky hot...deep fry them quickly for about 2-4 minutes.

Garnish with curry leaves and garlic. Enjoy as a snack/appetizer.

31.12.08

Baby Corn Crispies




Baby Corn Crispies:

Finger Corn. Baby Corn Fritters. Baby Corn Pakoda. Baby Corn 65. Fried Baby Corn. Crispy Fried Corn Fingers. Corn Fingers.

I always appreciated finger foods. Its easy to fix, nice to pop-in!!!:) Since it was always pouring outside last week, I was kind of shut down at home, had lots of visitors besides. So to keep people entertained.....I chose something spicy, crispy, fried and warm finger foods. My friends did enjoy them....and I am glad that they did. So....one of my fabulous creation 'Baby Corn Fritters' today. I generally don't use artificial food color to my preparations, but today I did! As I believe hot chili powder gives rich deep red color to my food....it also signifies the strength of the chili pepper's hotness!!! Its like more red, more chili, eating palate hitting food shows power among my friends!!! But today....didn't go by my rule, as my friends here don't eat so much spicy food, kept it simple...used organic food color!

Ingredients:

Baby Corn 10-15
Salt
Chili powder 1 spoon
Chili sauce 1 spoon
Corn flour 2 spoons
Food color - red 1 pinch
MSG 1-2 pinch
Soy sauce 2 spoons
Ginger-garlic paste 1/2 spoon
Egg whites from 1 egg
Oil for frying

To Garnish:

Green Onions

Method:

Marinate corn with all the above mentioned ingredients, except oil.

Then shallow fry them quickly in warm oil. Never load your oil. Always fry few at a time. Let the corn turn crispy on the outside.

Repeat the same for the remaining batch, set aside on kitchen towels.

Garnish with chopped green onions.

Serve to go with your tea.

9.9.08



Chicken Pakora:

I often see the menu saying Chicken Pakoda.....but soon they will be bringing in Chicken 65 / deep fried chicken. They are not even close to pakora recipe! I wonder why! Anyways....here is the exact method of making Chicken Pakoda/pakora.

Ingredients:

Chicken(boneless, breast shredded)1 cup
All purpose flour 1 cup
Egg whites 1
Salt
Green chilies 6 sliced
Onion 1 large sliced
Ajino motto 1 pinch
Curry leaves few
Oil for deep frying.

Method:

In a blender blend shredded chicken once again to paste.

Now mix all the ingredients to it, except oil.

Fry them in smoky hot oil....crumble and drop these in uneven pieces. Fry till crisp.

erve warm as an evenning snack.

12.7.08





Tofu Steak:

Tofu Steak??? Ha ha......could never agree upon such names! I don't know why would all these vegan and vegetarians relate their special recipes to some speciality Non-Veg! Like I heard people saying 'hmmmm mushroom is much like mutton, u know', 'Paneer 65 is like Chicken Pakoda' , 'Plantain/yam fry is always compared to fish and now tofu is compared to steak! So.....whatever fits you.....imagine yourself.

Ingredients:

Tofu firm and water packed(slice them to your choice)
Honey 1 heavy tea spoon full
Ginger 1" grated and minced
Garlic 1 bead grated and minced
Soy sauce heavy 1 spoon
Hickory sauce 1 spoon
Japanese soy-sesame sauce 2 spoons
Sesame oil for pan frying
Sesame seeds to garnish
Green onions to garnish.

Method:

Bring all the above said ingredients (except oil, green onions and tofu) in a bowl. Mix well.

Now brush them over tofu slice. Better leave it for complete marination. About 3-4 hours.

Now either grill or pan fry them.

I pan-fried today. Do not often turn the slices. Leave to one side for a long time, over low heat. This is a key for firm and crispy tofu.

Garnish with green onions. Enjoy!

10.3.08




Vegetable Pakoda:


Veggie Pakoda. Vegetable Fritters. Vegetabel Pakora.

Ingredients:

Mixed Vegetables(carrots, beans, cabbage - sclied matchsticks
Begal gram flour 1 cup
Rice flour few spoons
Red Onions medium size 2 thinly sliced
Gren chilies thinly sliced 6
Freshly wet-ground mint- 2-3 spoon
Ginger 3" inch- peel and wet grind
Garlic 6 cloves -peel and wet grind
Fennel seeds 2-4 spoons
Curry leaves 1 cup
Salt as per taste
Baking soda 1-2 pinch
Bakind salt 1-2 pinch
Ghee 1-2 spoons
Oil for frying.

Method:

In a large bowl add few spoons of ghee and baking powder, baking salt and salt. Mix them well.....until all the salt dissolves thoroughly.

To this add gram flour, rice flour. Mix them thoroughly. To this further add mint paste, ginger paste and garlic paste and mix them, until the paste is well incorporates in this.

Now toss your sliced cabbage, onions, curry leaves and fennel seeds. Still maintaining your whole mixture in dry form. Never attempt to add any water to this. (If you add any water to this....it becomes bonda or bajji)

Heat oil in a deep pan. Maintain your stove over medium heat. Just before dropping your pakoras.....sprinkle water very sparingly over your dry mixture.

Its always good to transfer only little of dry mixture to a plate and sprinkle water to it. Instead of all the mixture. One need to transfer the mixture to the plate for each batch. So that we can avoid sprinkling water to all the reserve mixture.

Deep fry them till golden to redish brown color.

Serve hot with hot or tomato sauce.

23.2.08



Bitter Gourd Fritters:

Pavakkai Pakoda. Karela Pakora. Kaakarkai Pakodi. Crispy Bitter Melon. Bitter Gourd Chips.

Ingredients:

Bitter gourd - 4
Gram flour 2-4 spoons
Rice flour 2-4 spoons
Salt
Chili powder 1 spoon
Oil for deep frying.

Method:

Thinly slice down bitter gourd into rings.

In a wide bowl, add bitter gourd. Sprinkle gram and rice flour. Sprinkle salt and chili too.

Mix well with its own water. Do not add any water.

Now heat oil. Whenit is smoky hot. Maintain the heat.

Fry few at a time till crispy.

Serve warm as an appertizer.

6.12.06

Corn Pakoda:

Corn Meal Pakoda. Makka Pakodi. Makka-Chola Pakoda. Makki Pakodi. Corn-Flour Pakora.

Ingredients:

Corn meal - 1/2 cup(coarsely ground corn)
Corn flour - 1/4 cup
Salt
Baking soda - 1/4 spoon
Ghee/Dalda/ Clarified butter/Vanaspathi - few spoons
Mint paste 2-3 spoons
Ginger paste 2 spoons
Garlic paste 2 spoons
Fennel seeds - toasted and powdered 2 spoons
Curry leaves 1 cup
Green chilies 8 thinly sliced into sticks
Onion 4 large thinly sliced
Oil for frying.

Method:

In a bowl, bring corn meal and corn flour togather. Mix them thoroughly.

In a small cup, add salt, baking soda and ghee/dalda. Mix them well....till they dissolve.

Now add this salt-soda-ghee mixture to the bowl of flour. Mix them thoroughly.

Further add, sliced onions, chilies, ginger-garlic-mint paste, curry leaves and fennel seeds powder. Dry mix them without adding any water.

Heat oil in deep-frying pan. Maintaint he stove over medium heat.

From the bowl, transfer handful of mixed flour to a plate. Sprinkle little water over it. Now without making any shape....drop them as 'pakoda' over hot oil. Drop few at a time. Fry till crisp and golden color.

Repeat the same for each batch.

Leave the fried pakodas over kitchen tissues for few minutes.

Serve warm with hot sauce and tomato or chili sauce as evenning snack or as an appetizer.

17.8.06


Fried Broccoli Crispies:


Broccoli Fritters. Broccoli Pakoda. Broccoli Pakora.

Ingredients:

Fresh broccoli 250 grams - cut into mini florets each
Large yellow bell pepper 2 thinly sliced
Red chilies 6 thinly sliced
Whole wheat flour less than half cup
Egg white from 1 egg
Few drops of lemon juice(optional)
Salt
Lemon wedges for decoration
Oil for frying.

Method:

Boil broccoli florets for few minutes, maybe for 4-5 minutes will due. Add little salt and few lemon drops in this boiling water. This helps to retain the color of the floret.

Then filter them and leave over kitchen tissues for few minutes. All the while care should be taken to maintain the floret to be intact.

In a large pan add salt and whole wheat flour and mix them thoroughly. Add egg white to this and make it up into thin batter (runny consistency)

Heat oil in a deep pan. Maintain your stove over medium heat.

Just before dropping....take a broccoli floret along with yellow bell-pepper and a red chili slice. Twist all the three colors togather(green-yellow-red) and dip the same in the batter. Let the batter coat to it evenly. Drip away the excess batter. Drop this in hot oil. Fry them till crispy or until golden color.

Leave them over itchen tissues for few minutes and then transfer it to serving dish.

Serve hot with lemon wedges. It can be treated as a starter or as a tea time snack.



Cabbage Pakoda:

Ingredients:

Cabage 1/4 kilo thinly sliced (maybe 3" lenth)
Begal gram flour 1 cup
Rice flour few spoons
Red Onions medium size 2 thinly sliced
Gren chilies thinly sliced 6
Freshly wet-ground mint- 2-3 spoon
Ginger 3" inch- peel and wet grind
Garlic 6 cloves -peel and wet grind
Fennel seeds 2-4 spoons
Curry leaves 1 cup
Salt as per taste
Baking soda 1-2 pinch
Bakind salt 1-2 pinch
Ghee 1-2 spoons
Oil for frying.

Method:

In a large bowl add few spoons of ghee and baking powder, baking salt and salt. Mix them well.....until all the salt dissolves thoroughly.

To this add gram flour, rice flour. Mix them thoroughly. To this further add mint paste, ginger paste and garlic paste and mix them, until the paste is well incorporates in this.

Now toss your sliced cabbage, onions, curry leaves and fennel seeds. Still maintaining your whole mixture in dry form. Never attempt to add any water to this. (If you add any water to this....it becomes bonda or bajji)

Heat oil in a deep pan. Maintain your stove over medium heat. Just before dropping your pakoras.....sprinkle water very sparingly over your dry mixture.

Its always good to transfer only little of dry mixture to a plate and sprinkle water to it. Instead of all the mixture. One need to transfer the mixture to the plate for each batch. So that we can avoid sprinkling water to all the reserve mixture.

Deep fry them till golden to redish brown color.

Serve hot with hot or tomato sauce.

6.4.06

Raagi Pakoda





Raagi Pakoda:

Ingredients:

Raagi flour 1 cup
Finely sliced red onions 1 cup
Thinly sliced green chilies 1/2 cup
Curry leaves 1/4 cup
Ginger-garlic paste 1-2 spoons
Salt
Soda 1/2 spoon
Dalda/Ghee few spoons
Oil for frying.

Method:

Dissolve soda and salt in ghee/dalda. Sprinkle this over flour.

Mix all the other ingredients(except oil) to the flour. Never attempt to add any water.

Heat oil over medium flame. When it is smoky hot. Just sprinkle a handful of water over flour and drop as pakodas in oil. Fry few at a time. Fry them crisply.

Serve hot with tomato sauce and fresh cream.

6.2.06

Cashew Nuts Pakoda




Cashew Pakora:

Jidi Pappu Pakora. Munthiri Pakoda. Kaaju Ki Pakodi.

Ingredients:

Cashew nuts 1 bowl full(don't split them...use only full pods)
Gram flour 2 cups
Ghee 1/4 cup
Soda 1/4 spoon
Salt
Onions thinly sliced 1 bowl
Green chilies chopped thinly like sticks 1 cup
Curry leaves 1 cup
Ginger- garlic paste 1/2 cup
Oil for frying.

Method:

In a wide tray have your gram flour well spread.

In a separate cup add salt and cooking soda. To this add the melted ghee/vanaspathi. Mix them thoroughly. Drop this mixture to the flour tray. Evenly spred them and mix them.

Now add cashew nuts, onions, green chilies, ginger-garlic paste and curry leaves to it.

Make a note....You should not add any water to this. The flour should be dry still. Mix them well together. In a deep pan heat oil. Just before dropping them in oil. Just sprinkle them with water(not too much) and drop it without any actual shapes. So that the onions are just caught up to the flour with very less water. Mostly improperly together. Fry it crisply...till onions are really reddish brown....with good aroma. Repeat the same procedure for every batch.

Serve warm with tomato ketchup.

Egg Pakoda





Egg Pakora:

Anda Ki Pakodiya`n/Gudilu Pakoda/Muttai Pakoda.

Ingredients:

Hard boiled eggs 6-thinly sliced(vertically)
Gram flour 2 cups
Ghee 1/4 cup
Soda 1/4 spoon
Salt
Onions thinly sliced 1 bowl
Green chilies chopped thinly like sticks 1 cup
Curry leaves 1 cup
Ginger- garlic paste 1/2 cup
Oil for frying.

Method:

In a wide tray have your gram flour well spread.

In a separate cup add salt and cooking soda. To this add the melted ghee/vanaspathi. Mix them thoroughly. Drop this mixture to the flour tray.
Evenly spred them and mix them.

Now add eggs, onions, green chilies, ginger-garlic paste and curry leaves to it.

Make a note....You should not add any water to this. The flour should be dry still. Mix them well together. In a deep pan heat oil. Just before dropping them in oil. Just sprinkle them with water(not too much) and drop it without any actual shapes. So that the onions are just caught up to the flour with very less water. Mostly improperly together. Fry it crisply...till onions are really reddish brown....with good aroma.At the same time eggs are not burnt too. Repeat the same procedure for every batch.

Serve hot with tomato sauce.





Onion Pakora:

Pyaas Ki Pakodiya`n/Pyaas Pakoda/Venghaya Pakoda/Ulipaayalu Pakora.

Though it sounds easy....only an experianced cook can make great pakoras. Stick to this short method....if you really like it.

Ingredients:

Gram flour 2 cups
Ghee 1/4 cup
Soda 1/4 spoon
Salt
Onions thinly sliced 1 bowl
Green chilies chopped thinly like sticks 1 cup
Curry leaves 1 cup
Ginger- garlic paste 1/2 cup
Oil for frying.

Method:

In a wide tray have your gram flour well spread.

In a separate cup add salt and cooking soda. To this add the melted ghee/vanaspathi. Mix them thoroughly.

Drop this mixture to the flour tray. Evenly spred them and mix them.

Now add onions, green chilies, ginger-garlic paste and curry leaves to it.

Make a note....You should not add any water to this. The flour should be dry still. Mix them well together.

In a deep pan heat oil.

Just before dropping them in oil. Just sprinkle them with water(not too much) and drop it without any actual shapes. So that the onions are just caught up to the flour with very less water. Mostly improperly together. Fry it crisply...till onions are really reddish brown....with good aroma. Repeat the same procedure for every batch.

Serve hot with tomato sauce.



Spinach Pakora:

Paalak Pakoda/Paala Keerai Pakoda.

Though it sounds easy....only an experianced cook can make great pakoras. Stick to this short method....if you really like it.

Ingredients:

All purpose flour 1-2 cups
Ghee 1/4 cup
Soda 1/4 spoon
Salt
Spinach thinly chopped 1 bowl full
Onions thinly sliced 1 cup
Green chilies chopped
thinly like sticks 1 cup
Curry leaves 1 cup
Ginger- garlic paste 1/2 cup
Oil for frying.

Method:

In a wide tray have your flour well spread.

In a separate cup add salt and cooking soda. To this add the melted ghee/vanaspathi. Mix them thoroughly.

Drop this mixture to the flour tray. Evenly spred them and mix them.

Now add spinach, onions, green chilies, ginger-garlic paste and curry leaves to it.

Make a note....You should not add any water to this. The flour should be dry still. Mix them well together. In a deep pan heat oil. Just before dropping them in oil. Just sprinkle them with water(not too much) and drop it without any actual shapes. So that the onions are just caught up to the flour with very less water. Mostly improperly together. Fry it crisply......till good aroma. Repeat the same procedure for every batch.

Serve hot with tomato sauce.