Sanna Pakora / Sindhi Pakora

Pakora or Pakoda is a very famous snack food all over India. Main ingredient is basen flour, adding spices to flour and make a thick batter and deep fry until crispy, the spices will vary according to the regions eg. Kongunadu we don’t use cumin seeds and coriander seeds but in north they use to add this. Coming to this Sindhi Sanna pakora the specialty is adding dry pomegranate seeds and this pakora is a double fried one.

Ingredients:

Besan flour (gram flour)	1 cup
Onion finely chopped	½ cup
Green chili	1-2
Cumin seeds	1 tsp
Coriander seeds	1 tsp
Pepper powder	1 tsp
Coriander leaves finely chopped	½ cup
Mint leaves finely chopped	¼ cup
Salt	as per taste
Oil	for deep frying

 

Directions:

1. Add all the dry ingredients in large mixing bowl, heat oil in kadai.
2. Mix the dry ingredients well and add little water and mix like a thick batter.
3. Add one tablespoon full of hot oil to the batter and mix well.
4. Once the oil is hot, take two tablespoon full of batter and drop gentle in oil.
5. Reduce the flame to low and cook well until it turns golden brown.
6. Drain the excess oil and allow it to cool completely. Repeat the same process for rest of the batter.
7. Break the fried pakora’s to bite size pieces and again deep fry until crispy.
8. Serve with ketchup and green chutney immediately.

 

Note:

Since I didn’t have any pomegranate seeds I didn’t add that. You can add 1 tsp of that if you have.

 

Linking to : Blogging Marathon page for the other Blogging Marathoners doing BM#28

Gayathri's Announcement page 

 

 

Medu Vadai / Ulundu Vadai

Toady I am going to post next important food in our wedding occasion, yesterday I posted a sweet, today its going to be a savory one. Its vadai, there are two type of vadai parru vadai which will be mainly served for lunch and other one is medu vadai will in breakfast or dinner.

Medu Vadai is made out of urad dhal which is to be grinded to smooth batter and deep fried in hot oil.

Ingredients:

Urad dhal	1 cup
Raw rice	1 ½ Tbsp
Onion finely chopped	¼ cup
Green chili	2
Ginger finely chopped	½ tsp
Black pepper	½ tsp
Curry leaves	few
Cilantro	few

 

Directions:

1. Wash the urad dhal and rice and soak in 2 cups of water for 2 hours.
2. Using a wet grinder or blender grind to smooth thick fluffy batter. Transfer it to another bowl, bet the batter in hand for couple times it will increase the fluffiness.
3. Add chopped onion, pepper, green chili, ginger, curry leaves and cilantro mix well.
4. Mean while heat oil for frying. Wet your left palm and right fingers take a big lemon size batter place this in left palm and flatten it lightly and make a hole in center.
5. Drop this in hot oil and deep fry until golden brown on both sides. Again wet the hand and repeat the same for rest of the batter.
6. Drain the excess oil and serve with sambar or coconut chutey.

 

Tips:

• Leave the urad dhal in refrigerator for soaking time. It helps to raise the batter while grinding. Don’t add too much water while grinding approximately ⅓ - ½ cup water, add little by little.
• Batter should be smooth and fine paste if you drop a little batter in a cup of water it should float immediately this is the right consistency.
• How to check oil? When you add a small part of batter in oil it should start to bubble immediately.
• For best result start to fry as soon as grinded, add salt and onion just before you deep fry.
• Adding raw rice makes the vadai crispier. Instead of raw rice you can also add rice flour. If your batter is little water add teaspoon rice flour.
• If using blender stop frequently and mix the batter.
• If you feel hard to use your hand for making shape wrap a plastic wrap on a flat bottomed bowl and wet that wrap and try or take small lemon size batter and drop in oil. But this is the traditional shape.

 

Blogging Marathon page for the other Blogging Marathoners doing BM#27

 

 

 

Cottage Cheese Balls

Cottage cheese is one of the protein rich foods, and tastes like curd. After long time I tried this cheese balls last week, we all loved it.

Ingredients:

Cottage Cheese	1 cup
Onion finely chopped	¼ cup
Green chili	2
Coriander chopped	few
Curry leaves chopped	few
Maida	1 Tbsp
Bread crumbs	½ cup
Salt	as per taste
Oil	For deep fry

 

Directions:

1. Using a muslin cloth squeeze the excess liquid from the cheese.
2. Now add onion, green chili, curry leaves, coriander and salt. Make small balls lemon size balls.
3. Mix maida with ¼ cup water without lumps. Dip the cheese balls in maida mixture and coat well in bread crumbs. Allow it to rest for 10 – 15 minutes.
4. Heat oil and deep fry the cheese balls one by one. Serve hot with any ketchup.

Note:

Deep fry for 30 – 40 sec. keep an eye when deep frying balls might break if you do long time.

If you feel its watery add 2 tablespoon of bread crumbs while making balls.

 

 

Sharing to: Jagruti’s, What is with my cuppa and Nupur's page

 

 

 

Stuffed Milagai Baji

This year I planted different type of chili’s in our backyard. I got lot of banana pepper, so I decided to try something stuffed in those chilis. Hope potato will go good with that, yep it’s a good combination.

Ingredients:

Baji chili/Banana pepper                     6-8

Oil for deep fry

For Stuffing:

Potato (1 inch cubed)	1 Cup
Carrot (Shredded)	½ Cup
Onion (Chopped)	¼ Cup
Green Chili	1-2
Gram masala	1 tsp
Salt

 

 

 

 

 

 

 

 

For Batter:

Besan flour/Chickpeas flour	½ Cup
Rice flour	2 Tbsp
Red chili powder	1 Tbsp
Baking soda	¼ tsp
Salt

 

 

  

Directions:

1. Cook potato separately and mash it. In a pan heat one Tbsp oil add onion and green chili cook until onion turns golden brown. Now add carrot salt and potato wait for few minutes then turn off and allow to cool down.
2. Meanwhile prepare the batter; add all the Ingredients for batter mix with enough water, it should be like dosa batter.
3. Slit the chili’s remove the seeds from it( use back side of the spoon to remove seeds).
4. Stuff the potato mixture into chili’s, dip in the batter and deep fry in hot oil until golden brown.
5. Serve with tomato sauce or with chutney.