Ribbon Pakoda

Ingredients


Rice Four-3cups

Gram Flour-1/2cup

Roasted Gram Dhal Powder-1/2cup

Asafoetida-1/4 tsp

Red Chilli Powder-2 tsp

Butter-1 tbsp

Salt

Water

Oil-1/2 litre

Method


Slightly roast all flours separately till hot. Sieve all flours. Add red

chilli powder , asafoetida , salt and butter  to the flours.

Add water to make a not so stiff dough.Grease the pakoda press.

Insert the the pakoda disc. Take a little of the dough and put it in

the press holding the press over the oil.

Press out the dough in oil making a circular motion of the hand so

that the pakoda is circular in shape. Cook one side and turn and

cook otherside. Remove from oil after hissing stops.


Tips

1) Take care to see that the pakodas do not fall in a heap and oil should be hot else pakodas may consume lot of oil

2) Prepare the dough in batches. Do not let the dough sit for a long time as the last batch of pakodas may turn very dark.

Urad Dhal Vada

Urad dhal vadai ulundu or Medu vadai in Tamil  is a popular south indian delicacy. It is usually served with idli,pongal or  can also be had as a snack as it is or as sambar vadai where it is soaked in hot sambar.Can be soaked in curd too and topped with boondhis to make it a cool Curd Vadai..Crispy on the outside and soft and spongy on the inside vadai is relatively an easy snack for any occasion


Urad Dhal-1 cup
Raw rice-1 1/2 tbsp
pepper-1 tsp crushed
Green chillies-cut finely-2
Ginger finely chopped=½ tsp
Curry leaves-few
salt -as needed
Asafoetida-a pinch


Wash the urad dhal and rice and soak in 2 cups of water for 2 hours.
Using a wet grinder or blender grind to smooth thick fluffy batter.

Add crushed pepper, green chili, ginger, salt asafoetida and curry leaves  mix well.


Mean while heat oil for frying. Wet your left palm and dip your hand in water before taking the batter so that the batter does not stick to your fingers. Place the batter on your left hand  (smear oil on your left palm)and flatten the batter and dig a hole in the centre

Drop this in medium hot oil and deep fry until golden brown on both sides. Again wet the hand and repeat the same for rest of the batter.

Drain the excess oil and serve with sambar or coconut chutney.

Tips

Keep the soaked urad dhal in refrigerator for a few minutes before grinding to get a fluffy batter


Rice is added to make the vadai crispier

Make sure the oil is medium hot else it will get burnt outside but half cooked inside

use only teaspoonfuls of water while grinding else vadais will consume oil

to check the consistency of the batter drop a teaspoon of batter in water,if it floats then go ahead with the prep

Can also add sliced onions to enhance flavor

Shaping is slightly tricky esp the traditional shape(I haven't got it right  this time but am going ahead and posting this not waiting for another trial and error,coz I can assure you of the taste and crispiness if you go by the above measurements and method)

If finding tough to get the shape take small quantities and drop them in oil as it is and will end up getting round vadais like Mysore Bonda..

Aloo Tikki

Chaats can be a sumptuous starter or in other words can be a filling snack..Sweet,tangy,spicy,aromatic..

Who wouldn't love them..With its origins in UP and nicknamed as mumbai street food their popularity has spread to entire South Asia..

This is one of my favorite among them

Anything with Aloo..

Aloo tikki


Potatoes-5-6(medium sized)
Onions-cut in small sizes-2 tablespoons(optional)
Chaat Masala-1 tsp
grated ginger-1/2 tsp
garam masala-1 tsp
corn flour-1 tbsp
Green chillies finely chopped
salt-as needed
coriander leaves-few
bread crumbs-half cup
oil-as needed

Method
Pressure cook potatoes for a couple of whistles.Peeel and grate them.

Take grated potatoes in another bowl. Add onions(they are optional, I love when onions and aloos come together hence added)corn flour, grated ginger, coriander leaves, finely chopped green chilli, garam masala powder,chaat masala and salt.

Mix them to prepare smooth dough like mixture. Divide mixture into 12 equal portions and roll them into small size balls.

Take one ball and gently press it between your palms and make a round shaped thick patty. Take 4 tablespoons breadcrumbs in a plate. Coat prepared patty with breadcrumbs on all sides by rolling it in breadcrumbs filled plate.

Heat a tawa drizzle 2 tbsps of oil and when the oil turns hot place the patties on the hot oil(basically shallow fry) Cook them till they turn golden brown

Flip patties and cook the other side as well

You can cook 2-3 patties at a time depending on the size of your tawa.

Serve hot with Ketchup or Khatta Meettha chutney!!

Tepla

Besan Chappathi(Tepla) 

Besan Flour-1 cup
Wheat flour-half cup
Asafoetida-a pinch
Curd-1/4cup
Turmeric powder
Cuminseeds-a small tsp
Chillipowder-little
Knead averything together into stiff dough and roll into the size and thickness of pooris.Heat a tawa and cook the pooris in medium heat till brown spots appear on both sides.smear ghee and oil on both sides.serve hot with sweetn sour pickle or boondi raita.

KIDS SNACKS

Maida Biscuit

Maida-2 cups
Butter -2tsp
Red chilli powder-1 tsp
Cumin seeds-1 tsp
Salt-
Oil-to fry
Asafoetida- a pinch
Mix ever1ything well and knead into a stiff dough and roll into slightly thick chappathis .Cut diagonally into small diamond shaped pieces and then fry in hot oil.Store in an airtight container.

IDLY

Sponge Idli

Ingredients

Idli rice-3 cups
Urad dhal-3/4 cup
fenugreek-1 tbsp
salt

Method

Soak rice and dhal+fenugreek seeds seperately overnight.It is best to wash and soak.Next morning add rice and grind to a smooth but not very fine paste.take the batter out and then add urad dhal and fenugreek and grind by adding water in between.add some ice cubes 5 minutes before you are about to take out the batter.the batter should be fluffy.Mix both batters together adding salt and keep the batter outside for about 4-5 hours.The batter should be of this consistency for spongy idlis

Steam cook them in idly discs like this

enjoy kushboo idlis with any chutneys of your choice;))