Showing posts with label pakoda. Show all posts
Showing posts with label pakoda. Show all posts

Thursday, July 23, 2020

Bitter Gourd / Maadu Haagala Kayi Pakoda

Maadu Haagala Kayi / One of the Indian Type of Bitter Gourd is grown in Indian Karaavali / South Indian Vegetable. I got this from here in Bangalore in Our Mangalore Store. Though bitter gourd is normally bitter this variety is not at all bitter. We do use this for curries and other Bajji / Pakodas.

Here is a simple Pakoda, prepared with Maadu Haagala/ Bitter Gourd.
Maadu Haagala /Bitter Gourd (a variety of bitter gourd), which is normally grown on the top of housed in village. It is a climber and spreads nicely on top and so it is called Maadu Haagal Kayi.
 I have used Maadu Haagala Kayi, besan/chenna flour/gram flour, rice flour, jeera, chilly powder and salt. No soda or baking powder is used. I use Safola Oil for frying.
Let us see the recipe Now :
Things Needed :
Maadu Haagala Kayi : 3 to 4

Besan/Gram flour/kadlehittu/ Channa dal flour : 1 Cup
Red Chilly Powder : 1 Tsp
Rice flour : 2 Tbs
Jeera/Cumin Seeds :
Salt : As required
Coriander Leaves : 2 Tbs
Oil : To Fry : 1 Cup

Method :

1. Wash and scrape out the outer layer in thin layer of Maadu Haagalakayi.
2. Cut into circle shape.

3. Take a big bowl, add a cup of besan/gram flour, chilly powder, salt and mix it well.
4. Add rice flour, add required water and mix it well. The batter should be like idli dough consistency. Add washed and cut coriander leaves.

5. Keep frying pan and add oil. Heat oil.
6. Dip the pieces in ready batter and put it slowly in hot oil.

7. At time you can put 4 to 5 pieces and fry. Fry on both sides.

8. Take it out and put it on a kitchen tissue.

9. Serve Hot Maadu Haagala kayi Pakoda with your choice of dip.

Note :

Let the batter be bit thick, so that it turns fluffy and nice to eat. Adding any other spice like garam masala, chat masala etc is optional.
Time : 20 Minutes
Serves : 3 to 4 .

Sunday, July 22, 2018

Rava Pakoda /Crispy Semolina Pakoda

Rava Pakodas are fried fritters done using rava/semolina. 

It is nice to have with a cup of coffee/tea/juice or even it goes with lunch or any other rice dishes.
I had prepared some Onedelaga/Timire/ Gotukola leaves tambuli. /Buttermilk curry.
It was teatime and we wanted to have some munching/snack while having tea. I had this tambuli prepared for lunch. The idea of flashed in the mind and so the Rava Pakodas are prepared immediately.
These Rava Pakodas are done in the same way of Goli baje which is very famous in South Canara.
Instead of maida I have used medium size rava and instead of curd I have used Ondelaga Tambuli which is prepared using curd. And all other things are same like ginger, green chilly, coconut pieces and a pinch of cooking soda.
I have used Gotukola tambuli, medium size rava/semolina, ginger and a green chilly and some coconut pieces. I have also used cooking soda and the pakodas turned crispy out side and soft inside the pakoda.
Let us see the recipe now :

Things Needed : 

Rava /Semolina : 1
Ondelaga Tambuli/ Curd Curry : 1 Small cup
Green chilly : 1
Ginger : Grated 1/2 Teaspoon
Coconut pieces : 1 Tablespoon
Salt : As required
Cooking Soda : A pinch
Curry Leaves : 5 to 10
Cooking Oil : 1 Cup.

Method :

1. Wash and cut green chilly and curry leaves. Put it in a bowl.
2. Add Rava and required salt. Mix it well.
3. Add Ondelaga Tambuli to it. Mix it nicely and make slightly thick batter.

4. Add cooking soda and mix it well and keep it aside. Add some coconut pieces.

5. Keep a pan on the fire and add oil. Let it get heated.
6.Mix the rava batter well and take a small portion of the batter and leave it in oil as pakodas. ( Small ball shape).

7. Let it fry nicely. Turn the other side and fry for till it turns slightly golden brown.
8. Remove it from the oil and put it on a kitchen tissue. It absorbs the extra oil.

9. Serve hot Rava Pakodas with a cup of coffee/tea/juice.

10. You can have them with tomato ketchup or any type of chutney.

Note :

Let the batter be bit thick. Not watery. Add little more rava if the consistency of the batter is very loose. Use of green chilly is optional. Tambuli will be having some spicy taste. Adjust your requirement and prepare the batter. No need to allow the batter to rest. Adding coconut pieces is optional.
Time : 20 Minutes.
Serves :  3 to 4  .

Friday, December 2, 2016

Palak Pakoda

Palak Pakoda/Spinach Fritter is a fried dish goes well with a cup of coffee/tea. It goes well with rice, Rasam or Sambar (lunch) as one more side dish as a bite.

I have used simple spices and Palak Leaves and besan/channa flour. No cooking soda or baking powder or hot oil poured in it. Just mix it well and fry them in the oil. One should eat them when they are hot to get the best taste.
Winter has started and its cold outside, some time it rains too. We crave for these fried dishes especially when it is too cold. So craving for the fried dish? It is easy, quick and yummy. Try and enjoy.
Let us see the recipe now:

Things Needed :

Palak Leaves/Spinach : 1 Small Bundle
Besan/Channa flour : 1 Cup
Red chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds Powder : 1/2 Teaspoon
Salt : To taste
Oil: To Fry : 1 Cup

Method :

1.Wash and cut palak leaves and put it in a big bowl.
2. Add red chilly powder, channa flour, jeera/cumin seeds and salt.
3. Mix it with your fingers first and then add very little water. Mix it nicely.

4. Keep a frying pan on the fire and heat.
5. Take a handful of dough and leave out small size of dough in hot oil.
6. Fry on medium flame on both sides.

7. Remove the pakodas from oil and put it on a kitchen tissue. It absorbs oil.

8. Serve Hot Palak Pakodas with a cup of coffee or tea.

Note :

Do not add more water while mixing the dough. Adding any other spice is optional. Adding onions to the dough along with palak leaves is optional. Taste differ.
Time : 15 Minutes
Serves : 2 to 3 

Tuesday, October 13, 2009

Potato - Onion Pakoda

Pakoda is one of the yummy snack that most of us like.

I usually do prepare some fried dish because I love munching some fried food. I have prepared potato - onion pakoda.

I have used onions, potato, channa flour/besan and rice flour. I have used green chilly and little jeera/cumin seeds.
You can have this Potato - Onion Pakoda for snack or with lunch as a bite in between.
Let us see the recipe now :

Things Needed :

Besan/channa flour : 1 Cup
Onions : Medium size : 2
Potato : 1
Green chilly : 2
Jeera /cumin seeds : 1 Teaspoon
Salt : As required.
Pepper powder : 1/2 Teaspoon
Oil : To Fry : 1 Cup

Method :
1. Put besan/channa flour in a big bowl.
2. Add salt, jeera and little pepper powder.
3. Wash and remove the outer layer of potato and cut into very small pieces.
4. Wash green chilly and cut into small.
5. Remove the outer layer of onions and wash it again.
6. Cut onions into very small.
7. Add cut onions, potato, green chilly to besan. Mix it well.
8. Add required water and prepare the thick batter.
9. Keep a pan on the fire and add oil. Let it get hot.
10. Mix all the ingredients nicely and take a handful of batter and
leave as pakodas, in small portions.
11. Fry on both side on medium flame till they turn on golden brown.
12. Remove the fried pakodas and put it on the kitchen tissue.
13. Repeat the same and prepare remaining pakodas.
14. Serve with ketch up or chutney and a cup of coffee or tea.

Note :

The batter should be thick. Adding little red chilly powder is optional.You can also add coriander leaves and curry leaves to the batter. Do not add any cooking soda to the batter.
Time : 20 Minutes
Serves : 2 to 3 .

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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