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Indian recipes-Pakoda, Bajji, masal vadai, rava bonda, paal paniyaram, vegetable cutlet

Pakoda

Onions – 1/2 kg, green chillies – 3, curry leaves – 2 twigs, salt – 1/2 tsp, spinach as required, cashew nuts – 10.
Chop the onions, chillies, spinach, curry leaves finely. Add the gram flour, salt and cashewnuts ande mix loosely and leave it for 15 min..Heat oil in a frypan and drop the mixture in the form of even sized pieces. Deep fry until it turns golden brown.

Bajji

Take gram flour(Kadalai mavu) and rice flour in the ratio 2 1/2 : 1 (5 cups gram flour and 2 cups rice flour) and mix it with water to make into a loose paste.Add 1 tsp salt, 1 tsp red chilli powder, 1/4 tsp asafoetida, and saffron(kesari powder) to get the desired colour. Slice the vegetables (potato, onion, plaintain, brinjal).Dip it in the flour mixture and deep fry until it is fully cooked.

Masal Vadaigram flour – 1/4 kg, onions – 1/4 kg
Soak gram dal for 1 1/2 hours. Grind 2 green chillies, 2 whole red peppers and 1/2 tsp salt in a blender.Add the soaked dal(take about 4 tsp of soaked dal and keep it separately for adding later) to this mixture and grind very coarsely.Add cut onions, 1 tsp ginger pieces and 10-15 curry leaves to the ground mixture. You may add garlic if preferable.Take 2 large flakes of garlic, crush it and mix with the flour. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over both sides until fully cooked.

 

Rava Bonda

Rava – 3 Cups, Rice Flour – 1 Cup, Curd : 1 Cup, Cashew Bits, Green Chilly 3pcs,Salt to suit taste, Oil for frying.
Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter. Take small balls and deep fry it in Oil. If needed, coconut shreddings can be added to the batter. Remove from the frying pan after the balls become golden in colour. Serve it with Coconut Chutney.

paal paniyaram

Ingredients: raw rice- 1 cup, urud dal- 1 cup, coconut- 1, sugar- 3 cup, elachi- little, oil to fry
Method: soak rice and urud dal for three hours. grind both of them to paste by adding little salt.extract coconut milk and add sugar and elachi.boil the oil and take one spoon of the paste aand fry it, it will come as a round balls and add this balls in to the coconut extracts.and the paal paniyaram is ready.

Vegetable Cutlet

Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)- all combined – 1/4 kg, onions – 2 medium sized, rice flour and rava as required
Cut the vegetables into large pieces and steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Add grated onions, 3/4 tsp salt, 1 tsp red chilli powder, 1 tsp garam masala powder and ground cinnamon(a pinch).Mash the mixture tightly.
Take some rice flour and add water to make it into a slightly watery juice.Make the vegetable mixture into evenly sized balls or any other shape with hand. Dip this shapes in the rice flour and then cover it with rava.Deep fry the balls until they turn golden brown.
Side dish : Tomato ketchup

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One Response to “Indian recipes-Pakoda, Bajji, masal vadai, rava bonda, paal paniyaram, vegetable cutlet”

  1. [...] indian recipes-pakoda, bajji, masal vadai, rava bonda, paal … [...]


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