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.

BHAJJIS - ONION/ POTATO /RAW BANANA /BRINJAL

Can anyone resist these inviting, hot and crispy

bhajjis.....You can have them anywhere...

street carts or five star hotels,wedding receptions or home

anytime,anywhere no one has said no to a bhajji!

Sometimes we have difficulty in choosing the right one...

Onion bhajji,potato bhajji,brinjal bhajji ,

vaazhaikaai(raw banana),chilli,apple or carrot....

You name it- and it has its own set of fans....

and it is relatively simple to prepare a perfect bhajji too...

INGREDIENTS

• THIN VEGETABLE SLICES -2 CUPS

(ONIONS,BANANAS,POTATOES,BRINJALS ETC)

• GRAM FLOUR -1 CUP
• RICE FLOUR -1/2 CUP
• CHILLI POWDER -2 TEASPOONS
• BICARBONATE OF SODA-1/4 TEASPOON
• ASAFOETIDA -FEW PINCHES
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the flours,chilli powder ,salt ,asafoetida and bicarbonate of soda well.
2. Add enough water and make a batter .(Coating consistency)
3. Beat well.
4. Heat the oil in a kadai.
5. Coat the vegetable slices with the batter and deep fry in hot oil till they puff up and are well cooked.
6. Drain.
7. Serve hot with coconut chutney /onion chutney and sambar.