Posts by OCS | Saute Fry N Bake

Sweet corn savoury pudding

Preparation Time : 20 minutes

Cooking Time : 20 minutes + 30 minutes to bake .

Serving : 6 – 8 members

Description

The excitement of getting any thing free= awesome and when it comes with a heavy price tag it’s= even more awesome . Sounds cheap I know… but that’s the reality internationally with no caste, creed , colour or region. Like wise I got an opportunity for a two day stay at the “ITC GRAND CHOLA” hotel in chennai for a friends daughters wedding. The two days were spent in real luxury with good food, friends and fun. What more do you need. But the good food part was the ultimate for me as at each meal we had a grand spread of all courses with international standard. I went crazy from tasting each dish to digging my mind with what ingredients and technic was used for the dishes to storing in mind about platting technics and food display. My mind was over loaded with different ideas, recipes, fusion dishes …. Uff I can go on and on . Like wise the most appealing dish that really shook me was a savoury carrot pudding that was Devine. It was served in small mini portions and before I could get a second helping it was wiped out clean with no more on the table. Back home to reality… My mind was stuck to the carrot savoury pudding. I googled for the recipe and found just one recipe. I followed the recipe religiously but with substituting carrots with boiled sweet corn kernels. Made it when I had a school senior visit me and it was relished by all in style. Not bad… The free heavy price tag stay did lend me so many other things in free as well :-)).

Ingredients

Ingredients	Quantity
Butter	25 grams
Polenta	1/2 cup ( can replace with semolina )
Grated cheddar cheese	1/2 cup ( I used amul cubes )
Eggs	3 separated
Boiled Sweet corn kernels	500 grams
Milk	1 1/2 cups
Parmesan cheese	grated 1/4 cup
Dried herbs	1 teaspoon ( basil , oregano , thyme , rose Mary )
Salt + Pepper + chilly flakes	to taste

Method

Preheat oven to 180 degree Celsius . Melt butter in a heavy bottomed non – stick sauce pan over medium heat . Add corn kernels , polenta / semolina and milk.
Mix well with no lumps . Bring to boil stirring continuously . Reduce heat to low , simmer and stir all the way until the mix thickens to form one lump together.
Remove from heat ( be careful with salt as both the cheese have a lot of salt ) and add both the grated cheeses.
Season with salt , pepper , chilly flakes and dried herbs . Mix well and cool for ten minutes . Stir in egg yolks and mix well.
Beat the egg whites to stiff with the help of an electric egg beater in a clean bowl that’s not wet or greasy to stiff peaks . Using a metal spoon , gently fold half of the egg white into sweet corn mix.
Fold the remaining egg white as well into the sweet corn mix . Pour into a greased oven proof serving casserole dish about 7.5 cm deep , 6 cups capacity.
Bake for 30 minutes or until the top gets to a golden brown crust . Serve hot.

Creamy fruity – veggie salad

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serving : 4-5 members

Description

There are times at home when hubby dear is out of station and it’s time for others to relish their favourite treats in his absence as he’s very dominating about his likes to be on the table always. In such an occasion, my gal always asks for a few starters, a salad and a soup to be served for lunch with no main course. This salad also was made on such a day where she was craving about a creamy based salad that she had in a restaurant in Coimbatore with fruits and veggies mixed together . As she was just describing to me about the salad beside me in the kitchen, I started prepping getting an approval at each stage from cutting the fruits and veggies to boiling the veggies to the creamy sauce put together to the finally mixed salad. We do make a great team as the salad was pitch perfect bringing in a lot of cool breeze to the hot summer table and tasted exactly like what she had at the restaurant. Now have to mention about many of my recipes being used in restaurants and leading chefs demonstrating my recipes on the telly…. I know , sounds wired… As I had to pinch myself to check if it was happening in reality. I feel humbled first but it’s a good sign to show that we home chefs are not bad at all isn’t it ???

Ingredients

Ingredients	Quantity
Boiled cubed potatoes	1 cup
Boiled chopped beans	1/4 cup
Boiled peas	1/2 cup
Tinned pineapple	1/2 cup chopped
Green Apple	1/4 cup chopped with skin
Red apple	1/4 cup chopped with skin
Green Grapes	6 cut into half
Boiled carrots cubes	1 cup
Red , green and yellow peppers / capsicum	1 cup together
Mayonnaise	1 cup
Thick Fresh cream	3 tablespoons
Garlic paste	1/2 teaspoon
Pepper + salt	to taste
Sugar	1 teaspoon
Chilly flakes	to taste ( optional)

Method

Mix mayonnaise, cream ,garlic paste, salt, pepper powder, sugar and chilly flakes together. Taste and adjust seasoning.
Mix all the fruits and vegetables together. Top with the mixed creamy dressing. Toss well .
place in the refrigerator to chill until needed to be served. Decorate as you wish and serve chilled.

Prawn Vadai

Preparation Time : 40 minutes

Cooking Time : 3-4 minutes for each batch shallow fried

Serving : 4 members

Description

Any thing done with prawns makes me salivate for so many reasons as its one among my favourite source of shell fish. The first time I had a prawn vada was at my sister- in- laws place which was made by hubby dears aunt. I vaguely remember the Ingredients she used but my biggest doubt was if she added raw prawns or cooked ones. So this experiment with prawns was always saved for later. A few months back, I did come across a recipe in a foodie group of prawn vadas. Took note and gave a try with a twist of my own. I was not sure if it would taste good as the recipe demanded for raw prawns to be ground, I felt it would result in a fishy fried affair. But to my surprise these vadas were far more better in all means compared to the first ones I had at my sister- in – laws place.A very simple , no fuss recipe with few ingredients but resulting with mind blowing taste and loads of flavours. I made this again to treat hubby dears niece zanofer for lunch and she went bonkers over the vadas. She could not believe that the vadas were made with prawns. Here at hubby dear’s place guest is God and this is taken very seriously. We are supposed to go out of the way to treat guests with a rich variety of a grand spread on the table. It is considered an insult if a guest has any left over food on the plate after a meal. Till date I have not had a problem as such, thank god…. touch wood.

Ingredients to be ground

Ingredients	Quantity
Cleaned prawns	1 cup
Small onions	5
Ginger	1/4 inch piece
Garlic clove	2
Grated coconut	1 cup
Curry leaves	4
Green chillies	2
Turmeric powder	1/4 teaspoon

Other ingredients

ingredients	Quantity
Prawns	1/4 cup cleaned
Red chilli powder	1/8 teaspoon
Turmeric powder	a pinch
Lime juice	1/2 just a squeeze
Salt	to taste
Coconut oil	to shallow fry

Method

Marinate the 1/4 cup prawns with red chilly powder, turmeric powder a pinch and salt to taste.
Coarsely grind all the ingredients together mentioned in the ingredients to grind column. The ground paste must be corse but smooth.
Add lime juice and salt to taste to the ground coarse mix . Mix well . Check seasoning and Keep aside for half an hour.
With the help of greased palms, take a small portion of the coarse mix and shape to round small vadais. Place two marinate prawns over the round , flat shaped vadais and press gently to insert the prawns in carefully.
Heat coconut oil to shallow fry . Drop the vadas in batches with the prawn inserted side facing down into the medium hot oil with out over crowding them. fry to a deep golden brown colour on both sides.
Drain and serve hot as it is. No dips needed as it tastes Devine by it self.

Notes

Make sure you use fresh prawns which helps to give a good taste to the dish.
The small variety prawns tastes best for this dish.
Do not turn the vadas more than twice as it tends to break easily. Cook on one side for a minute, turn over and cook again for another minute in medium low heat.

Blue lagoon

Preparation time : 15 minutes

Cooking time : 10 minutes
Serves : 4 members

Description

The word “Blue lagoon” strait away takes me to the English movie blue lagoon of 1980 in which Brooke shields and Christopher Atkins had acted in. The movie was so much talked about back then but we as kids were not allowed to watch the movie. I remember brook shields was the heart throb with her blue eyes, long dark golden hair and untouched lush thick eyebrows. Not having accessibility of things around like now a days, the one poster I got from Bangalore of brook shields was stuck inside my cupboard door to admire the flawless beauty. Long lost crazy days. Umm coming to this drink now… Summer is all about keeping things breezy and simple. So here’s a mock-tail which is fast freshness that’s big on flavors and looks cool too. A ping of citrus, never cases to surprise me.. How a simple squeeze can take a drink from nice to sublime to savor the lighter side of deliciousness. This fantastically fresh and made in a flash mock – tail is a bevy of quick comfort to fill the summer table that will leave you feeling sated yet more energized.

Ingredients

Ingredients	Quantity
Lime juice	1 lemon
Sugar	1 /2 cup
Water	3/4 cup
Ice cubes	3 cups
Blue crush	2 1/2 tablespoons or blue food color- few drops
Sprite / 7 up	1/2 litter
Lemon wedges and mint leaves	to garnish

Method

Boil sugar and water together until sugar has dissolved and gets to a slightly gooey mass of sugar syrup. Remove from heat and cool completely. Chill four tall glasses in the freezer for ten minutes.
Place ice cubes into each tall glass half way through . Pour sugar blue crush or blue food color into each glass carefully making sure it does not touch the sides of the tall glass.
Pour 2 to 3 tablespoons of sugar syrup into each glass topping with a squeeze of lime. Gently with a inverted spoon in the glass pour sprite or 7 up gently making sure not to disturb the below layers.
Do not mix. Garnish with a lemon wedge and mint leaves. Serve immediately. You will get to see a thick blue layer on the bottom, then a light blue layer in between with a pure white top layer.

Quill 65

Preparation Time : 30 minutes + 3 hours for marination

Cooking Time : 3-5 minutes for each batch deep fried

Serveing : 2-3 members

Description

Never ever have I tasted any bird other than chicken before . Oops forgot , once as a kid on a Christmas holiday remember having turkey biriyani in Bangalore with my school buddies Liju and Julie . Once married , my entire in – laws family always rave about eating other sort of birds which I found to be very wired . In fact we did have a man ( koravan – addressed so because of the sect of people known locally here . ) who used to source us with birds . But that didn’t last long as hunting was banned and my folks went out of source . Then came the new breed of quails that were grown in poultry farms called Japan quail that alighted all at home . From then on the quail is on the menu once a week at least . This recipe is one such that is being served to our carnivores family . Very simple recipe . Just that the more longer you let it marinate, the more robust the flavour becomes . The crisp crust and the succulent meat inside will sure make you reach for another helping soon enough . I always add this dish to the menu when I need to breath life into a staid lunch with a dab of These on the plate to treat the taste buds with no complaints as food is to be enjoyed and to me cooking is primarily about making other happy .

Ingredients

Ingredients	Quantity
Cleaned quill	1/2 kg whole ( around 2 quills ) ,
Ginger garlic paste	1 teaspoon each
Chilli powder	1 tablespoon
Turmeric powder	1/4 teaspoon
Curd	1/4 cup ,
Cinnamon	1 inch piece
Cloves	2
Cardamom	1
Pepper powder	1/4 teaspoon
Cumin powder	1/4 teaspoon
Lime juice	1/2 lime
Vinegar	1 teaspoon
Salt	to taste
Orange Red food colour	a pinch
Cornflour	1 tablespoon
Maida	1 tablespoon
Egg	1
Oil	to deep fry

To garnish

Ingredients	Quantity
Onion	1 sliced to rounds
Curry leaves	few
Lemon wedges	few

Method

Grind all the ingredients together except for the quill to a smooth paste .
Marinate chicken in the masala paste for 3 or more hours . Heat oil to deep fry in a heavy bottomed pan .
Fry quill one at a time for 5- 7 minutes . First 2 minutes on high heat and then on medium heat for 5 minutes .
This way you get a crisp out side and a soft , moist cooked flesh inside . Once the quill is fried ,
sprinkle a few curry leaves and fry for 10 seconds , Drain .
Garnish with sliced onions and lemon wedges over the quill 65 and serve hot .

Crispy noodles bhel

Preparation Time : 35 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

I think I have around four versions of this same recipe in my hand written cook books . But never have I tried even one recipe , the reason being ” I don’t know ” . Having my first cook book launch with few friends of mine , being nervous and having a million butter flies in my tummy. Had to decide a menu for the event that has to be hassle free as well . Crispy noodles bhel popped up in my mind from no where out of a sudden. Went through all the four recipes and made up a recipe of my own combining one another together. Made the sauce and the crispy noddles a day before. The next day while assembling the dish, it was hassle free and done in seconds. Among the grand spread, the crispy noodles bhel was the stand out dish where most of the guests made sure to take away as well. From then on, I have both the crispy noodles and the sauce ready in hand stored. The first thing that’s on the table when I have sudden guests this dish is one that I rely on the most for a quick fix as all you need is some flavored beauties to make your guests swoon. So get smart with this idea that is simple yet drop dead impressive with entertaining factor becoming a cinch

Ingredients for noodles

Ingredients	Quantity
par boiled Chinese egg noodles	1 packet drained and dried on a kitchen towel , cornflour - 1/4 cup
flour / maida	1/4 cup
salt	to taste ,
Vegetable oil	to deep fry

Method for crispy noodles

Mix corn flour , flour / maida and salt together. Sprinkle over the dried out par boiled noodles well making sure all the noodles are not stuck to one another .
Heat oil to deep fry in a large pan. To Fry one cup noodles, reduce the flame to medium high and deep fry to crisp and golden in color.
Drain in absorbent paper and repeat with the rest of noodles. Cool a bit and store in air tight container until needed to be used .

Ingredients for sauce

Ingredients	Quantity
Oil	1/4 cup
Garlic	1/8 cup grated
Ginger	1/8 cup grated
Celery	1/8 cup grated chopped stem and leaves
Tomatoes ground	1/4 cup ( around 2 small tomatoes )
Red chilly powder	to taste
Salt	to taste
Vinegar	1 teaspoon
Sugar	1 teaspoon
Tomato sauce	4 tablespoons
Light Soya sauce	1/2 teaspoon
Red chilly sauce	1/2 teaspoon
Green chilly sauce	1/2 teaspoon
Ajinomoto	a pinch ( optional )

Method for sauce

Heat oil to smoky. Reduce the flame and add celery, ginger and garlic . Sauté for thirty seconds .
Top with ground tomato purée and Stir continuously until oil floats on top. Add all the other ingredients one after the other.
All the way stirring once in a while. Taste and adjust seasoning and boil until oil separates and gets to a red thick sauce.
Remove from heat and cool completely

Other ingredients

ingredients	Quantity
Red + green + yellow bell peppers / capsicums	1/4 each chopped Cabbage - 1/4 cup shredded
Cabbage	1/4 cup shredded
Carrots	1 small chopped
Spring onions	1/4 cup chopped
Celery	1 tablespoon chopped
Salt	to taste

How to proceed

For four cups of crispy fried noodles . Mix red + green + yellow peppers, carrots, cabbage,
celery and half of chopped onion stem together. Add 1/4 cup of cooked sauce and mix well.
Taste and adjust seasoning by adding more salt if needed. Toss the crispy fried noodles over the above mix just before needed to be served.
Making sure the sauce and veggies are coated well. Garnish with remaining chopped spring onions and serve immediately .

Notes

The remaining sauce can be stored in air tight glass jars and refrigerated up to one month and used as a dip, can be used for cooking any Chinese dishes of choice or at times ,
I toss my left over idlis, Kuli paniyarams in this sauce and serve. Sky is the limit for imagination to come up with ideas.
In case you have left over crispy noodles , store in air tight containers at room temperature.
Keeps well for a month or two. This can be used for garnishing soups, along side ice creams with a toss of honey, for American chopsuey or to make another batch of crispy noodles bhel itself .
Can add pineapple chunks, sweet corn or any veggie of choice towards your liking also .

Sweet potato dhahi chat

Preparation Time : 35 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

The entire world revolves around being loved . Love is a universal language that has no explanation as how it makes you feel . But each human being does get to experience what it feels like for sure through our parents , siblings , children , friends , relatives etc…. Like wise I have very few people who shower their love over me just for the reason of liking me with no connection at all . One person among them is “poongothai ” who is a live in help from hubby dears ancestral village . When ever she comes to visit me , she makes it a point to get some thing or the other for me and most of the time it’s the seasons local produce . Last time she visited me it was sweet potatoes that she had got . Fed up of just boiling and eating it the regular way , remembered taking note of a savoury dish in one of my cook books . Searched and found the recipe and started of with it . As prepping for the dish , I started to crave for a chat dish . Being a chameleon changed my mind and decided to do a fusion dish of sweet potato chat . Made a dahi chat with the savoury sweet potato balls and served it to hubby dear ( poor rat of my kitchen laboratory . A big yes from his side , that led to parcels being sent over to my in- laws and my friends in the gym . A sure fire hit with every one . Just a spoon full will let temptation take over to blast your senses . In a few days , my mother – in – law asks me for the recipe which took me to cloud nine as my culinary guru ( my mother – in – law ) asking for a recipe happens only once in a blue moon

Ingredients for sweet potatoes

Ingredients	Quantity
Boiled sweet potatoes	1/4 kg ( peeled and mashed )
Ginger + garlic paste	1/4 teaspoon
Chick pea flour	1/4 cup
Fennel seed powder	1/ 4 teaspoon
Cumin seed powder	1/ 4 teaspoon
Onion	1 chopped
Turmeric power	1/4 teaspoon
Cinnamon	1/4 inch piece powdered
Cloves	1 powdered
Red chilly power	1 1/2 teaspoon or to taste
Mint + coriander leaves	few chopped
Salt	to taste
Oil	1 tablespoon + to deep fry

Method

Heat oil one tablespoon in a non – stick vessel . Add ginger + garlic paste and fry to brown .add onions and fry to translucent.
Top with fennel seed powder , cumin seed powder , cinnamon powder , clove powder , salt , red chilly powder and turmeric powder. Mix well .
Add the cooked , mashed sweet potato and mix well in low flame for a minute or two . Remove from heat and cool completely. Add chopped mint , coriander leaves and chick peas flour . Mix well .
Roll this mix into lemon sized balls . Heat oil to deep fry .
Drop the balls in batches of 3 to 4 balls at a time and deep fry to a golden brown color.
Drain and set aside . (On lazy days , I omit the deep frying part and use the sweet potato balls as it is )

Sweet chuntny

Ingredients	Quantity
dates	8
jaggery	1 table spoon
black salt	1/4 tea spoon
tamarind pulp	2 table spoons
salt	to taste
chilli powder	1 tea spoon
cumin powder	1/2 tea spoon

Green chuntny

Ingredients	Quantity
green chillies	10
coriander leaves	1/2 cup
mint leaves	1/2 cup
cumin powder	1/2 tea spoon
chat masala	1/2 tea spoon
salt	to taste
lime	1/2

Method For sweet chuntny

Boil all the ingredients together with little water for 8 minutes .
Cool and blend to a smooth paste . Keep aside .

Method For green chuntny

Grind all the ingredients except for lime to a smooth paste adding little water . Boil till raw smell goes .
Cool add lime juice . Taste and adjust . Keep aside .
Blend together and keep in refrigerator.

Other ingredients

ingredients	Quantity
Hung curd	8 cups
Sugar	to taste
Salt	a pinch
Onion	2 chopped finely
Coriander leaves	few chopped
Sev	1 cup

How to proceed

Blend hung curd , sugar and salt together to get a creamy semi thick following consistency liquid .

Assembling

Place two fried sweet potato balls on a serving plate .
Pour around 1/2 cup or more of hung curd mixture over the sweet potato balls .
Pour one tablespoon of green chutney over the sweet potato balls .
Pour one tablespoon of sweet chutney over the green chutney .
Sprinkle chopped onions , coriander leaves and sev over and serve immediately.

Microwave banana cake pudding with caramel sauce

Preparation time : 10 -12 minutes

Cooking time : 8- 10 minutes

Serves : 5-6 members

Description

Having a few really well ripened bananas in hand with a friend of mine coming to visit me for a brunch on the same day . Made up my mind to make a quick fix dessert using the bananas , did seem like a gamble . Googled and got an easy microwave banana cake pudding recipe . Started Prepping and later found out that all the bananas were not in a condition to be used but as I started .. Wanted to finish the dessert . So brought another set of fresh ripe bananas and went ahead . Made the dessert following it to the core resulting with the entire house filled with a lovely aroma of bananas and cinnamon . My friend Lalitha went bonkers with this cake pudding that she had two helpings and made sure to pack a few along with her as well . The following week posted the brunch table pictures in all the foodie groups that I am a part of with the recipe and to my surprise Lalitha had made the banana cake pudding herself and posted a picture of it . I just love the opportunity to share my little knowledge of cooking and food to one another . You need not burn a hole in your pocket by visiting restaurants, instead just add more variety to home cooking unshackling your palate . This knock out home made version dessert is assured for a sure bet to scoop out every last bit of the wicked cake pudding that you will want to make again and again .

Ingredients for the cake

Ingredients	Quantity
Butter	100 grams + to grease
Sugar	100 grams
Ground cinnamon powder	2 teaspoons
Milk	2 tablespoons
Ripe bananas	3
Self raising flour	100 grams
Eggs	2
Icing sugar	to serve

Method for cake

Microwave butter in a greased microwave safe bowl on high for 2 minutes .
Add 2 mashed bananas , sugar , self raising flour , cinnamon powder , eggs and milk to the butter and mix well .
Slice the remaining banana and place over in a decorative way as you wish .
Microwave on high for 5-8 minutes until cooked through and risen .
Check after five minutes as each microwave differs for doneness .
Remove and serve warm dusted with icing sugar and a good drizzle of caramel sauce .

Ingredients for caramel sauce

Ingredients	Quantity
Butter	1/4 cup
Cream	1/4 cup
Brown sugar	1 cup

Method for caramel sauce

In a microwave oven proof ramekin add the brown sugar, butter and cream .
place in the microwave for 20-30 seconds.
Remove and stir and repeat another two to three times depending on your microwave.
You will end up with a dark caramel sauce.
Drizzle over the banana cake pudding and enjoy .

Self raising flour ingredients

1 cup all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder

Method

Stir or sift together the flour, salt, and baking powder. self-rising flour is ready .

Pineapple caramel pudding

Preparation Time : 10 minutes

Cooking Time : 20 -25 minutes

Serving : 6-8 members

Description

Pineapples …. This rough , rugged , thorny fruit was always taken for granted by me . As , when a kid this one fruit was grown wildly on its own at my grand mothers back yard in Palghat . I still remember the numerous tears in my body caused by the leaves of this plant while playing around . The fruit was always there on the table for lunch or a brunch but never did it fancy me at any point . I preferred to eat the raw mangoes instead . Only after my married life did I realise the importance of this fruit as when ever needed … We had to buy it . Slowly started eating the fruit for the only reason of not wanting to waste it . The left overs were left to experiment with in the kitchen where initially what ever I made gave a sour taste . This pudding also was one such experiment where the entire pudding had to go into the bin . Latter got to know the flaw that raw pineapples used will give a sour taste later …so had to cook them a bit and then use in specific recipes . Here I have used tinned pineapples that’s hassle free and we all like to add our own personal touch isn’t it ? Practically its fool proof and accommodating to most adjustments . The best part of this classic dessert is its delicate and has a slight wobble that defines its own signature flavour and distinct aroma . With every error made .. that let way to correct and learn more as well . The versatility is what makes it so special about this sinful indulgence .

Ingredient

Ingredient	Quantity
Sugar	5 tablespoons
Water	2 tablespoons
Tinned pineapple slices	4 to 5
Butter	2 tablespoons
Condensed milk	1 tin
Room temperature Milk	1 tin of the condensed milk tin
Eggs	2
Vanilla essence	1/4 teaspoon

Method

Heat butter in a wide non stick pan . Add the pineapple slices and fry to a golden color on both sides . Remove and keep aside .
Mix sugar and water together and bring to boil and caramelize it to a dark golden color syrup .
Pour the golden sugar syrup into a pudding dish that can fit into your pressure cooker to be boiled .Arrange the pineapple slices over the caramelized sugar syrup in a decorative manner . Place aside for the caramel to set and harden .
Blend together – milk ,eggs, condensed milk and vanilla essence to a runny smooth mixture .
Gently pour over the set pineapple caramel . Cover the pudding dish with a lid or foil paper . Place inside the pressure cover over a water bath of around 3 cups on top of a small stand for the pudding vessel to sit firmly over .
Close the pressure cooker with its lid and pressure cook for three whistles . Once the whistle sound subsidies open the cooker , remove the pudding carefully and cool down completely.
Place in the refrigerator to chill for six hours or over night . Run a wet knife all over the edges of the set pudding . Invert it over to a serving platter ,cut and serve in style .

vegetable pakoda

Preparation Time : 15-20minutes

Cooking Time : 2-3 minutes for each batch deep fried

Serving : 3-4 members

Description

My secret love affair with un – healthy deep fried snacks go way behind to my childhood days . Since then , till date this one affair is going steady and strong with no misunderstanding or change . My taste buds have been evil towards me to like such stuff … Adding a hell lot of calorie where I end up with a battle of deep fried snacks verses healthy alternatives. Obviously the deep fried snacks do take over most of the time . At an age of innocence where I knew nothing about food , healthy eating , staying fit etc … I remember eating hot deep fried home made pakoras non stop . That night was the first time that I had indigestion and an uneasy feeling in me not letting me sleep . The final result was I vomited and only then did I know what over eating does . Crazy breed me . My gal is just the opposite of me . Always alert about what to eat and what not to but there are times when she does treat herself . Like wise this was one experiment that we did together while she was here at my place for a holiday . We snuggled up with this comfortable snack on a rainy day that was perfect for a quick bite guaranteeing to notch up our snacking with memories to cherish of our mother – daughter time together .

Ingredient

Ingredient	Quantity
Carrot	1 big cut into thin strips
Potato	1 big
Capsicum	1/2
Cabbage	shredded to thin and long 1 cup
Onion	1 big sliced
Ginger	1/4 teaspoon grated
Green chilly	1 chopped
Curry leaves	5 chopped
Red chilly powder	1/4 teaspoon
Salt	to taste
Chick peas flour / besan / kadalai maavu	1/4 cup
Water	two sprinkles with hand
Soda salt	two pinches
Oil	to deep fry

Method

Cut carrot , potato and capsicum into thin , long strips like we cut for noodles .
Mix all the veggies together along with onion , ginger , curry leaves and green chilly .
Top with red chilly powder , salt , chick peas flour and soda salt . Mix well . Sprinkle one hand of water Over the vegetable pakoda and mix well .
The mix might seem too thick but the veggies will let out its water and give moister to the mix . Set aside for ten minutes covered .
Heat oil to deep fry in a wide kadai. Roll the pakoda mixture into lemon sized balls and drop into medium high heated oil in batches of four at a time . Fry for 3-4 minutes to a golden color and crisp texture .
Drain and serve hot with tomato ketchup or coconut chutney . Vanishes off the plate with out a dip actually .