PUDINA PAKODA / MINT FRITTERS

An inviting plate full of hot and crunchy Pudina Pakodas...

Perfect for a chilly January evening....

And it can be prepared in less than 10 minutes...

INGREDIENTS

• GRAM FLOUR (Besan) -2 TABLESPOONS
• WHEAT FLOUR-2 TABLESPOONS
• RICE FLOUR -2 TABLESPOON
• ONION(Chopped)-1
• MINT LEAVES-2 CUPS
• CHILLI POWDER-1 TEASPOON
• SODA BICARBONATE-1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Mix the dry flours,Soda bicarbonate ,salt and chilly powder .
• Add the chopped onions and mint leaves(Pudina).
• Add a tablespoon of warm oil and mix well.
• Sprinkle water little by little and make a stiff ,dry dough.(Do not over knead ad it will bring out the bitterness of the mint leaves).

• Heat oil in a frying pan.
• Fry small balls of this dough till it is well cooked and is slightly reddish brown.
• Remove from the oil and drain on a paper towel.
• Serve hot with tomato sauce or any chutney of your choice.

• This is a great anytime snack or a starter -A definite sellout indeed!

PUDINA PEANUT PAKODA

Here is a tasty and flavorful crispy snack loaded with the goodness of mint and packed with the protein powder of crunchy peanuts ...

INGREDIENTS

• FRESH MINT LEAVES-1 CUPS 
• CHOPPED ONION-1
• PEANUTS-1 1/2 CUPS
• GRAM FLOUR -1/2 CUP
• RICE FLOUR -1/2 CUP
• CORNFLOUR-1 TABLESPOON
• SODA BICARBONATE -1/4 TEASPOON
• CHILLY POWDER-  1 to 1 1/2 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Chop pudina /mint leaves coarsely.
• Roast and remove the skin  of the peanuts.
• Mix together the flours,chilly powder, salt  and  soda bicarbonate .
• Mix in the pudina,onion and peanuts.
• Sprinkle  water ,little by little and mix well.(Care should be taken to make it not too soggy)
• Heat oil in a frying pan.
• When the oil is hot drop small bits of the mixture and fry over medium heat taking care not to over brown them.
• Drain .
• Serve hot  with chutneys or tomato sauce.

VEGETABLE CUTLET

Here is a plate of hot vegetable cutlets...My favorite starter and anytime snack....


INGREDIENTS

• BOILED POTATOES-2 CUPS
• CHOPPED ONIONS-1 CUP
• PEAS-1/2 CUP
• CHOPPED CARROTS-1/2 CUP
• CUMIN SEEDS-1/2 TEASPOON
• BREAD SLICES-4
• BREAD CRUMBS FOR COATING
• CORNFLOUR FOR COATING
• BREADCRUMBS FOR COATING
• OIL FOR DEEP FRYING
• CHILLY POWDER-2 TEASPOONS
• SALT TO TASTE

METHOD

• Boil the peas and carrots.Drain.
• Heat a tablespoon of oil in a pan.
• Fry the cumin seeds.
• Add the onions and fry till transparent.
• Now add the salt and chilly powder.
• Add the boiled vegetables and mic well.
• Soak the bread slices in salted water.Squeeze till dry.
• Break into pieces.Add to the vegetables and mix well.
• Cool. Knead the mixture  roughly .Shape into balls.Flatten slightly.
• Dilute the cornflour to a thin coating paste.
• Dip the flattened cutlets into the paste.Roll over the bread crumbs till well coated.
• Fry in hot oil  .Drain.
• Serve with tomato sauce .

Linking to

http://www.mostlyfoodandcrafts.com/2014/10/friday-frenzy-one-party-four-blogs_9.html http://apriljharris.com/2014/09/hearth-soul-hop-september-29/

FRIED PODI IDLI

Here is a tasty any time snack /starter which can be prepared effortlessly....

It is a nice way to use up your leftover idlis too...

In fact,refrigerated idlis are better if used for this dish as they tend to by dry and they absorb less  oil when fried...

Do you know...now a days ,these are served as starters in dinner banquets and these are more sought after than other fancy ones...


INGREDIENTS

• REFRIGERATED IDLIS(preferably mini idlis) 
• IDLI MILAGAAI PODI
• OIL FOR FRYING 
• SALT TO TASTE( OPTIONAL)

METHOD

• You can use mini idlis to get  neat bite sized pieces of starters or you can cut regular ones into small pieces.
• Heat the oil in a pan.
• Deep fry the idlis till golden brown.
• Keep the milagaai podi in a shallow dish .Add some salt  if needed.
• Now toss the fried idlis in the podi till they are coated well.
• Serve as starters with a dip of coconut chutney or they can be had as they are as they are well coated with idli milagaai podi.

Linking to...

http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

SWEET MAIDA CUTS / MAIDA BISCUITS

Here is a tasty ,easy to make any time snack....

INGREDIENTS

• MAIDA(ALL PURPOSE FLOUR)-1 CUP
• SUGAR-1/3 CUP
• POWDERED ELAICHI-1/4 TEASPOON
• SODA BICARBONATE-4 PINCHES
• SALT -4 PINCHES
• OIL/VANASPATI FOR FRYING

METHOD

• Powder the sugar in a mixie.
• Sieve together the maida,soda bicarbonate salt,elaichi powder  and powdered sugar.
• To this mixture add a few spoons of oil and mix to get a crumb-texture.
• Sprinkle water little by little and knead to a stiff dough.
• Keep aside for 15 minutes.
• Make lemon sized balls out of this dough and dust them with maida .
• Roll out into slightly thick chappatis.
• Cut into diamond shaped bits or small squares with a sharp knife.
• Heat the oil and fry the bits till done.Drain.
• Serve hot or cool.

CAULIFLOWER PAKODA

Here is a tasty and crunchy dish made with

 the all time favorite -cauliflower...

It is a teatime snack,starter,side dish...

in fact - absolutely irresistible at any time!

INGREDIENTS

• CAULIFLOWER BITS -3 CUPS
• GRAM FLOUR-1 CUP
• RICE FLOUR-1  CUP
• CORNFLOUR-1 TABLESPOON
• CHILLI POWDER- 2 -3 TEASPOONS
• GARAM MASALA POWDER-1 TEASPOON
• SODA BICARBONATE -1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING
• CURRY LEAVES - FEW

METHOD

1. Break cauliflower into small bite sized pieces.
2. Clean.Immerse in salted, boiling water for a minute.Drain.
3. Mix all the dry ingredients.Add enough water and make a coating batter of dosa flour consistency.
4. Add the cauliflower bits to the batter .
5. Mix well so the bits are well coated with the batter.
6. Heat the oil in a frying pan.
7. Deep fry the coated cauliflower bits  till they turn slightly red.
8. Drain.
9. Garnish with fried curry leaves.
10. Serve with chutney or tomato sauce.

STUFFED MILAGAAI BHAJJI

   What can be more inviting than a plate of hot and crisp Chilli Bhajjis on a relaxed evening?

That too,when these bhajjis are stuffed with a filling of spiced potatoes,they are just heavenly.....

INGREDIENTS

• BHAJJI CHILLIES - 10-12

FOR THE STUFFING

• BOILED AND MASHED POTATO-1 1/2 CUP
• CHOPPED ONIONS -1/2 CUP
• CHILLI POWDER - 1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC  POWDER - LITTLE
• SALT TO TASTE
• OIL-2  TEASPOONS

FOR THE BATTER

• GRAM FLOUR - 1 CUP
• RICE FLOUR - 1/2 CUP
• BICARBONATE OF SODA-1/4 TEASPOON
• CHILLI POWDER -1 TEASPOON
• TURMERIC POWDER -LITTLE
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the dry ingredients for the batter together.
2. Add enough water and make a batter of coating consistency.
3. Heat 2 teaspoons of oil and fry the onions ,chilli powder, salt,turmeric powder and add the potatoes and cook for a few minutes.
4. Add the garam masala powder and mix well.
5. Slit the chillies.Remove the seeds.
6. Now put  some stuffing into these chillies.
7. Dip the stuffed chillies in the batter.
8. Fry in hot oil till done.
9. Drain .Serve hot with chutney of your choice.

CANDIED ALMONDS

When you crave for something sweet but lazy to sweat it

 out in the kitchen,here is a " Quick fix" dessert which can

be whipped up in a few minutes with minimal strain and 

very few ingredients....


INGREDIENTS

• ALMONDS -1 CUP
• SUGAR -1/ CUP
• GHEE - 1/2 TEASPOON

METHOD

1. Roast the almonds in a pan for a few minutes till it begins to crack up.
2. Or you can microwave them for 1-2 minutes.
3. Heat the sugar in a pan .
4. When it melts , add the ghee.
5. When it changes color,( reaches string consistency )mix in the roasted almonds. Stir well till they are coated with the sugar.
6. Pour into a greased plate.
7. Cool for a few minutes.

   Store for a few days in an airtight container (if there are any left!)

Linking to.....

http://sunflowersupperclub.blogspot.in/2014/08/weekend-potluck-133.html

ONION PAKODAS

Here is another simple and tasty anytime snack...


INGREDIENTS

• GRAM FLOUR-1 CUP
• RICE FLOUR -3/4 CUP
• CHOPPED ONIONS-2 CUPS
• CHILLY POWDER -11/2 TEASPOON
• BICARBONATE OF SODA -1/4 TEASPOON
• SALT TO TASTE 
• OIL FOR FRYING

METHOD

• Mix the flours ,salt ,chilli powder and bicarbonate of soda.
• Add the onions.
• Sprinkle water little by little and make a dry and flaky mixture.(take care not to make it too soggy)
• Heat oil in a kadai.
• Drop small ,uneven bits if the mixtur and fry till golden brow and well cooked.Turn once to ensure even cooking.
• Serve hot or later.
• It can be served with any chutney or sauce or even had plain.