Wednesday, August 26, 2009
Moong-Palak Pakora (Moong-Spinach Fritters)
2 cups green gram (split), 15 leaves spinach, 3 green chilies, 1 pinch turmeric powder, salt to taste.
Soak moong dal for 2 1/2 hrs., dry palak after washing and cut it to medium sized
pieces. Keep this aside. In a mixer take moong dal, ginger, chilli and grind it. Don’t add more water while grinding otherwise the pakora mixture will be thin. Take this mixture in a vessel and add palak and turmeric, mix it well. Add salt to it. Heat oil on medium heat and deep fry the mixture in the form of pakoras until brown. Serve it hot with tomato sauce.
Mixed Vegetable Pakora
Capsicum, medium sized - 1 no., potato, medium sized - 1 no., eggplant (small round brinjal) -1 no., vegetable oil, to fry.
Besan / Chick pea flour - 400g, salt - to taste, ajwain - 1 tsp, chilli powder - 1/2 tsp, vegetable oil - 1 tbsp.
Cut vegetables as desired, mix together all the dry ingredients for the batter. Heat
approximately 1tbsp of oil, till it starts smoking and add it to the dry mixture. Mix well and add enough cold water to make a thick batter. Heat oil in a kadai. Dip the vegetables in the batter and deep fry until cooked and light golden brown. Drain oil and cool the pakoras. When ready to serve, re-fry until crisp and golden brown. Serve hot pakoras with mint and yoghurt chutney.
Bread slices 12, gram flour 2 cups, boiled potato 2, chopped mint leaves, 1 tbsp, mango powder 1/2 tsp., red chilli powder 1 tsp, black pepper powder 1/4 tsp, roasted cumin powder 1/4 tsp, salt 1 tsp., vegetable oil for deep frying.
Mash the boiled potato. Prepare the stuffing by mixing mashed potatoes, chopped
mint leaves, cumin powder, mango powder and black pepper powder. Cut bread slices into two pieces. Make a batter by mixing gram flour, red chilli powder and salt and water, beat it thoroughly. It should be of medium consistency. Divide the potato stuffing into 12 parts. Stuff each part between the two bread halves. Now coat it in the gram flour batter. Deep fry bread pakoras in hot oil until golden brown. Repeat the steps for remaining bread slices. Serve hot with chutney or tomato sauce.
250 gms paneer, 1 cup chickpea flour (Besan), 2 tsp oil, 1 1/2 tsp salt, 1/2 tsp red chili powder, 1-2 chopped green chillies, 1/2 cup water.
Mix the ingredients (except paneer) well. Beat in a blender for 4-5 minutes to
incorporate air (this will make the batter fluffier). Let batter rest for 1/2 hour in a warm place. Cut the paneer into thick cubes. Sprinkle little salt, chilli powder on the cubes, dip in batter and deep fry in oil, drain on paper towels and serve immediately with coriander or mint chutney.
2 cups Vermicelli, 1½ cups besan (flour), 1 tsp. red chili powder, ½ tsp. coriander powder, ¼ tsp. turmeric powder, 1 pinch asafoetida, 1 bunch coriander leaves (chopped), salt to taste, vegetable oil for frying, 1/4 tsp ginger paste.
Boil vermicelli (untill half cooked) and then drain out the excess water and pour cold water and drain again. Add a tsp of oil to that (This will separate the vermicelli and would soften them), keep aside. Mix all the ingredients above and add it to the vermicelli. Make a proper batter adding enough water for pakoras. Pour oil in the pan and deep fry these pakoras, Serve hot with any chutney or tomato sauce.
Spinach a big bunch, gram flour 1 1/2 cup, garam masala 1 tsp, red chilli powder 1/2 tsp, dhania powder 1/4 tsp, baking powder a pinch, salt to taste.
Rinse the spinach, then chop it finely. Take a bowl, put chopped spinach and gram flour in it. Mix it well, add little water to form thick paste. To the paste add salt, garam masala, dhania powder, red chilli powder, and baking powder and mix well.
In a kadai, heat oil on a high flame. Make small balls of spinach paste and fry till it becomes golden brown. Serve with mint chutney or tomato sauce.
Cabbage 1, gram flour 2 cups, garam masala 1 tsp, red chilli powder 1/2 tsp, baking powder a pinch, crushed dhania seeds, salt to taste.
Cut thin slices of cabbage, horizontally. In a bowl, mix cabbage, add gram flour and garam masala, red chilli powder, Crushed dhania seeds, salt and baking powder. Add water to make a thin paste. In a kadai, heat oil on high flame and deep fry the dipped pieces and remove once they are golden brown. Palm-press the pakoras and fry again as this will ensure that the pakoras are crisp.
Potato 2, gram flour 2 cups, salt to taste, garam masala 1 tsp, red chilli powder 1/2 tsp, baking powder a pinch.
Peel the potato and wash it. Cut the potatoes in thin slices. In a bowl, put gram flour and garam masala, red chilli powder, salt and baking powder. Add water to make a thin paste. Dip both sides of the potato slices in the paste. Repeat the same for all potato slices. In a kadai, heat oil on high flame. Fry the dipped potato slices and remove once they are golden brown. Serve with pudina chutney or tomato sauce.
Cauliflower 1, gram flour 2 cups, salt to taste, garam masala 1 tsp, amchur powder 1 tsp, red chilli powder 1/2 tsp, baking powder a pinch.
Soak the cauliflower in salt water for 20 minutes. Drain and keep aside. Cut it into small florets. Make pores in the stem of the cauliflower pieces with a fork. Marinate with garam masala, amchur powder, salt and chilli powder and keep aside.
In a bowl, put gram flour, add garam masala, red chilli powder, salt and baking powder. Add water to make paste. Dip the small pieces in the paste, repeat the same for all the pieces. In a kadai, heat oil on high flame. Fry the dipped pieces and remove once they are golden brown. Palm-press the pakoras and fry again as this will ensure that the pakoras are crisp. Serve with mint chutney or tomato sauce.