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.

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. 

MOONG DHAL PAKODA

Here is a crunchy and spicy , protein rich snack.....

INGREDIENTS

• MOONG DHAL (PAASIPPARUPPU) -1 CUP
• CHOPPED ONIONS - 1 CUP
• CRUSHED GARLIC - 3 FLAKES
• GREEN CHILLIES -4
• GINGER - 1 SMALL BIT
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Soak the moong dhal in water for 30 minutes.
• Drain.
• Grind to a coarse paste in a mixie.
• Mix in the finely chopped onions,green chillies,ginger,crushed garlic and salt to taste.
• Heat the oil in a kadai.
• Drop small bits of the batter into the hot oil.
• Fry toll reddish brown on all sides.
• Drain  .Serve hot with chutney or sauce.

CASHEWNUT PAKODA

Here is one of my all time favorite snack ...which you can prepare in a jiffy!

Crunchy , hot Cashew Pakoda....

It is a real treat on a cool,rainy day when munched along with a cup of hot tea ,or nibble while reading a book  or just binge when you are in an eating mood!!!


INGREDIENTS

• BESAN (GRAM FLOUR) -1 CUP
• RICE FLOUR -1/2 CUP
• CORN FLOUR -1/2 CUP
• CHOPPED ONIONS- 1 CUP
• HALVED CASHEWNUTS-1 CUP
• CHILLI POWDER -1 TEASPOON
• BICARBONATE OF SODA-1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Mix the flours,salt,chilli powder ,sodium bicarbonate ,chopped onions and cashewnuts  in a bowl.
• Sprinkle water little by little and mix well till you get a crumbly mix.(Not a soggy or sticky dough)
• Heat oil in a pan and drop small ,uneven shaped bits of the mixture and cook well on both sides till it becomes golden brown.
• Drain .
• Serve hot.

# Chutneys or tomato sauce can be served as an accompaniment for these crunchies.