Kothimbir Vadi/ Coriander cutlets

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Coming back to our recipe, Kothimbir wadi's was blogged by Nupur of One hot stove and re blogged by Poornima of Tasty treats for MBP snacks. Kothimbir is nothing but our Coriander!!! I was very much interested in it and tried it . Aw some recipe..My hubby loved it..I already made it twice...

Nupur, ur recipe is Tried, Tasted and Certified:Excellent.

Ingredients:

2 cups packed cilantro leaves, chopped fine

1 cup chickpea flour/besan

1 tbsp. rice flour

1/4 cup mixed flours (ragi or millet flour/ atta or wheat flour/ any other you have on hand)

4 green chillies, minced fine

1 tsp. ginger-garlic paste

1 tsp. sesame seeds

1 tsp. poppy seeds

2 tsp. lemon juice

1 tsp. turmeric

pinch of asafoetida

1 tsp. garam masala

1/4 tsp. baking soda

1 tsp. sugar (I didnt use it)

salt to taste

Oil for frying

Preparation:

I just followed footsteps of Nupur..

1.Mix all ingredients together in a bowl, except for the oil.

2. Add enough water to make a thick batter and stir well to remove all lumps.

3. Grease a flat vessel (I sprayed cooking spray). Pour the batter into the vessel.

4. Steam for about 30 minutes till a skewer inserted in the middle comes clean.

5.Let cool, unmold and cut into slices.

6. Heat 1/4 inch oil in a skillet and fry the slices till crispy and golden.

Notes:

First time when i tried, I didnt make any changes to the recipe. Second time i made few changes to the recipe, which tasted better and made it much more healthier.

Instead of using 2 cups of besan, i used 1 cup besan and 1 cup ragi flour.

Masala Peanuts

Masala peanuts is a best movie/party snack..U will never know how much peanuts u were eating!!! I absolutely love it..I have forcefully close the jar and keep it away..so that i will stop eating it :)..Kids will just love it..crispy, spicy mouth watering snack..who will say no to masala peanuts huh????.. Its simple easy to prepare and full of flavour...

Ingredients:

1 cup Peanuts

1 cup gram flour/besan

1/4 cup rice flour

1 tsp redchilli powder

1/4 tsp cumin powder

1 tsp chat masala

salt to taste

oil for deep frying

Preparation:

Roast shelled peanuts over medium heat. U will get nice aroma from peanuts and nuts will get slight golden color..that's when u have remove from heat..let it cool down. Rub and remove the skin. U can use store bought roasted peanuts..not the salted one..

In bowl, add all the masala powder and peanuts. sprinkle water, just enough to coat the peanuts. Don't add more water. The paste has to just stick to the peanuts.. Thats it ready for deep frying.. Heat oil, add peanuts and deep fry them till golden..remove and strain in kitchen towel..U can store it in a airtight container...

Onion Bajji

Bajji is a famous snack in India. Vazhakkai (plaintain) Bajji is well known street side food whereas onion bajji is usually made in household... as Sunday tea time snack while watching a movie in Doordarshan (DD).Good old days!!!!

When unexpected guest comes to our house during tea time, onion bajji is the life saver!!!. Everyone if us will always have onions and besan in pantry.. U can make bajji in 10 minutes...

Ingredients:

1 big onion

1/2 cup besan (kadalai maavu)

3 tbsp rice flour

1 tbsp redchilli powder

1 tbsp ghee

1/2 tsp garam masala

salt to taste

oil for deep frying

Preparation:

Cut onion in round shape. Carefully place them in chopping board...don't break into layers..

Mix besan, rice flour, ghee, salt, redchilli and garam masala. Add water slowly, and mixing the ingredients simultaneouly. The batter should be like dosa batter consistency. Immerse onion slices in batter one by one and deep fry them in the oil.. Remove from heat and place it in a paper towel to absorb excess oil.

Serve hot with tomato Ketchup!!!

Note: Just replace onion with Plaintain, Vazhakkai Bajii is ready!!

Bitter Gourd (Pavakai ) Fry

Bitter gourd or pavakai (Tamil) fry is my favourite. I will eat bitter gourd when its deep fried. In my school day, i will throw the bitter gourd poriyal from my lunch box and lie to my mom. I hated this veggie because its bitter no other flavour....Yikes.... My mother used to boil the bitter gourd strain its water, add little bit of salt... next is the interesting part. She will just drink the bitter gourd water. She used to say its very good for health, kills any worms in the tummy and so on,.. I have never tried that... Now i started cooking different dishes in bitter gourd..

Ingredients:

4 fresh bitter gourd/ pavakai

3 tbsp rice flour

1 tbsp besan

1 tbsp redchilli powder

salt to taste

oil for deep frying

Preparation::

Cut bitter gourd into small round pieces. Mix all the ingredients except oil. sprinkle water to make thick paste. Add bitter gourd pieces and mix well. Leave for 30 min to 1 hr. heat oil for deep frying. Add bitter gourd pieces one by one. Fry till golden brown. Remove from heat and strain oil with tissue paper. Rice flour makes it crispy and yummy...

Serve it with rice,sambar or any other curry...

Ribbon Pakoda/Ola Pakoda

Ribbon pakoda also known as Ola pakoda (Chennai) or Ottu Pakoda (Coimbatore) is my favourite snack!!!. During my annual holiday, i will go to my periyamma's(mother's sister) house in chennai... In the evening my periyappa will take me to the market. I was fascinated by different shops, toys, sweets ..etc and used to ask him loads of question...There is a Sweet & Savoury shop in the market, where he used to buy Ola pakoda. I think they make the best ola pakoda!!!. I don't remember the name of the shop but the taste is cherished in my memories!!.I miss those golden days...
Coming back...As this is festive season and new year around the corner.. I wanted to make ribbon pakoda at home.. Luckily I had all the ingredients and murruku Press ( u can see images from google).


Ingredients:

1 cup rice flour
1/4 cup Besan i.e chickpea flour
1/4 tsp butter (unsalted preferred)
2 tbsp ghee
1/2 tsp asafoetida
1-2 tsp chilli powder (or more)
salt to taste
oil for deep frying



Preparation:

Mix all the ingredients to make dough.. Sprinkle water to make soft dough. I have added ghee to soften the texture of the pakoda.

Heat oil for deep frying.. Put the dough into murruku press and squeeze into hot oil making large circles... Fry till golden brown. The pakoda will float in oil once its fully done. Thats the correct stage to take out from oil. Place in Tissue paper to absorb any excess oil. After it reaches room temperature, store it in a air-tight container.

Note: The size of the pakoda depends upon on the murruku press.

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