BABY CORN FRY RECIPE

Ingredients:

Babycorn – 5
All Purpose Flour / Maida – 1 cup
Corn Starch / Corn Flour – 1/4 cup
Rice Flour – 2 tbsp
Chilli powder – 1 tsp
Garam masala powder – 1 tsp
Baking soda – 1 tsp
Ginger Garlic Paste – 1 tbspn
Ajinomoto – 1 tsp
Salt to taste
Water as needed
Oil for Deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make baby corn fry

. Cut corn lengthwise. Boil them for 2 minutes in hot water and drain them.
. Now take all the ingredients given for the batter in a bowl and make into a smooth batter.
. Heat oil for deep frying.
. Dip corn in the batter and deep fry them in oil till golden.
. Drain them in a paper towel.
. Serve hot with ketchup.

Enjoy!

BRINJAL BAJJI RECIPE

Ingredients:

Gram Flour / Besan – 1 cup
Rice Flour – 1/4 cup
Ginger Garlic Paste – 2 tblspn
Chilli powder – 2 tsp
Baking Soda – 1 tsp
Vaamu – 1 teaspoon
Salt to taste
Brinjal – 2 large sliced
Oil for Deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make brinjal bajji

. Heat oil for deep frying.
. Take all the ingredients for batter in a bowl. Add some water and make it into a smooth batter.
. Now slice some brinjal thinly. Don’t make it too thin.
. Dip brinjal slices into the batter and coat it on all sides.
. Fry this in hot oil till they are golden and cooked on both sides.
. Drain them in a paper towel.
. Serve hot brinjal bajji with tomato ketchup.

Enjoy!

BROCCOLI FRY RECIPE

Ingredients

Broccoli-cut into florets
Chana flour/besan-1 cup
Corn Flour – 2 teaspoons
chilli powder-1 1/2 tsp
Ginger garlic paste – 1/2 teaspoon
water- just enough to make the batter
salt to taste
oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Broccoli Fry

. In a mixing bowl, besan, corn flour, chili powder,ginger garlic paste, salt adding water little by little making a thick batter of it but not too thick.
. If the batter is too thin broccoli will absorb lot of oil.
. In a pan heat oil.Drop the florets in the batter and coat it evenly on all sides.
. When the oil gets hot, drop the florest one by one into the pan and fry it until golden brwn.
. Transfer it on a kitchen tissue to drain off the excess oil.
. Serve hot with ketchup.

Enjoy!

PALAK OATS VADA RECIPE

Ingredients

Spinach/Palak Leaves , finely chopped – 1 cup
Chana dal – 1/4 cup boiled and mashed
Oats – 1 cup
Potato (aloo) – 1 peeled, boiled and mashed
Onion – 1 finely chopped
Green chilli paste – 2 teaspoons
Corn flour – 1 teaspoon
Jeera – 1 teaspoon
Salt
Cooking oil

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Palak Oats vada

. In a bowl, add Palak, oats, mashed boiled chana dal,mashed potato,onions,green chilli paste, corn flour,jeera and Salt.
. Shape them into vada and if you want, give an impression in the center.
. Heat a pan with about a tablespoon oil and shallow fry the shaped vadas first on one side over medium flame, till they turn brown and crispy.
. Flip the vadas and fry them on the other side till they turn light brown.
. Drain them in a kitchen tissue.
. Serve delicious and healthy Palak Oats Vada along with pudina chutney or tomato sascue.

Enjoy!

RAVA PAKODA RECIPE

Ingredients

Rava or sooji: 1 cup
Baking soda: 1 pinch
Onions: ½ cup (Fine chopped)
Coriander leaves: handful (Fine chopped)
Curry leaves: 8-10 (Fine chopped)
Fine chopped green chilly: 2
Jeera – 1 teaspoon
Curd – 2 teaspoons
Oil for frying
Water

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Rava pakoda

. In a mixing bowl take sooji, onions, coriander,curry leaves, green chillies, baking soda, curd, jeera and salt.
. Mix them well and add little water at a time and make a thick batter.
. Keep the batter for 20 minutes.
. Now heat the oil in kadai or pan at medium heat.
. Check the consistency of batter if its too thick add little water.
. Mix the sooji/ rava batter thoroughly for 2-3 minutes so that mixture becomes fluffy.
. Drop small size poakodas in hot oil.
. Let them cook for few minutes.
. Once they become fluffy and little brown turn them over.
. Cook them from both side till they become brown and crisp from both the sides.
. Crispy sooji pakora or rawa pakora is ready to serve.
. Serve sooji/Rava pakoda with green chutney or tomato sause.

Enjoy!

CRISPY POTATO BALLS

Ingredients:

Boiled potato: 2-3 (medium size)
Bread crumbs: 1 cup
Fine chopped onions: ¼ cup
Fine chopped coriander leaves: 2-3 tbsp
Ginger garlic paste: 1 tbsp
Red chilly powder: ¼ tsp
Coriander powder: 1 tsp
Amchur powder or lemon juice: ½ tsp (optional)
Salt to taste
All purpose flour (maida): 2 tbsp
Oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Crispy Potatos Balls:

. In a small bowl take all purpose flour and add little water at a time and make smooth slurry (watery mixture) and keep it aside.
. In a small plate take bread crumbs and keep it aside.
. In a mixing bowl grate boiled potato.
. Add onions,coriander leaves,bread crumbs,ginger garlic paste,red chilly powder,coriander powder, amchur powder and salt.
. Mix them nicely and make small size balls out of it.
. Make smooth and crack free balls.
. Now heat the oil at medium heat.
. Once you are ready to fry take potato balls dip them in slurry.
. Take them out and roll them in bread crumbs.
. Now roll each ball between your palms so that bread crumbs sticks properly and don’t come out while frying.
. Fry them till they are golden brown.
. Serve hot potato balls with tomato sause or ketchup.

Enjoy!

EGG BONDA RECIPE

Ingredients:

4 Boiled Eggs (cut into 2 halves each)
1¼ cup besan
1 cup Rice Flour
Salt (to taste)
1 tsp Red Chili Powder
3 Green Chillies – optional
Cooking soda – pinch
Oil (to fry)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Egg Bonda

Put chilli powder and a little salt over the boiled eggs. This step is optional.
Prepare the batter with the besan, rice flour, chilli powder, green chillies, soda and salt.
Heat the oil to fry bonda.
Dip the boiled egg pieces one by one into the batter and put it inside the hot oil.
Roast it till it gets golden brown color.
Repeat it for all the egg pieces.
Serve hot egg bonda with tomato sauce.

Enjoy!
RAGI PANIYARAM RECIPE

Ingredients:

Ragi (finger millets) – 1 cup
Rice – half cup
Urad dal – 2 tablespoon
Onions – half cup (chopped)
Green chillies – half tablespoon (chopped)
Coriander leaves – 1 tablespoon (chopped)
Oil – as required
Salt – to taste
Water – as required

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make ragi paniyaram

. Take a bowl, add ragi, rice, urad dal, water and wash nicely strain water and Soak again in water for 4 hours.
. Strain water and transfer into a blender and blend like dosa batter consistency. Ferment it overnight.
. To the batter add onions, green chillies, coriander leaves and mix.
. Pour the little oil in paniyaram mould and pour batter and cook it until it is done on both sides with a lid on it.
. Serve hot with any pickle.

Enjoy!
MULTIGRAIN EGG ROLL RECIPE

Ingredients:

For the wrap-

Wheat flour- 1/4 cup
Oat flour- 1/4 cup

For the filling-

Eggs-2
onion – 1
Capsicum (sliced)- 1/2 medium
Pepper powder- 1/2 teaspoon
Green chili (chopped)- 1
Salt- to taste
Oil- 2 tablespoon

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make multigrain egg roll

. Combine both the flours in a bowl and form a non-sticky dough.
. Divide it into 4 equal parts and make 4 thin roti For the filling- beat the eggs, add capsicum, onion, chilli, salt and pepper and mix well.
. Heat oil in a pan and pour the egg mixture.
. Scramble the egg (make sure your mixture doesn’t become too dry).
. Fill this mixture in multigrain wrap and serve.

Enjoy!
SOUTH INDIAN CHANA DAL VADA RECIPE

Ingredients

Bengal gram (Chana dal)    1 cup
Ginger                     1/2 inch piece
Mint leaves (Phudina)      8 leaves, chopped
Fennel seeds (Saunf)       1 tbsp
Coriander leaves (Dhaniya) 1 tbsp, chopped
Onion                      1/2 cup, chopped
Curry leaves (Kadi patta)  10 leaves
Samolina (Rava / Suji)     1 1/2 tbsp
Green chili                1 piece
Garlic                     3 cloves
Salt                       1 tsp or to taste
Oil                        3 cup, for frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make South Indian Chana Dal Vada

. Soak the bengal gram or chana dal in water for about 2 hours or until softens.
. Peel off the outer skin of onion and chop it finely.
. Now to prepare dal vada mixture take a food processor or mixture jar and add soaked chana dal, curry leaves, fennel seeds, ginger, garlic, green chilies and coarsely ground all ingredients.
. In a mixing bowl take vada mixture and add mint leaves, coriander leaves, onion, samoilina (suji / rava) and salt to taste.
. Combine well all the ingredients. Check the seasoning and if required add little salt and mix again.
. Now take a portion of vada mixture in hand and shape it into flat disc or around 2 to 3 inch diameter.
. Repeat above step and make round vada from remaining dal vada mixture.
. Now to deep fry dal vada heat 3 cups of oil in a frying pan / kadhai.
. Once the oil is hot enough for frying one by one add dal vada.
. Fry on both sides on medium flame till dal vada becomes golden brown in color.
. Remove the vadas on absorbent paper / kitchen towel and let excess oil get soaked.
. South Indian style Dal vada are ready.
. Serve dal vada hot with coconut chutney or coriander chutney.

Enjoy!
south-indian-masala-vada
Seo wordpress plugin by www.seowizard.org.