01
Oct 18

Zucchini fritters (zucchini pakora)

Zucchini is high in magnesium, fiber and vitamin, it is good to choose always medium in size. Prepare zucchini fritters for your family that are delicious and exciting, serve with raw peanut chutney/dip.

Ingredients:

  • Zucchini: 2 no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Chili powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Ajwain (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Water: 1 cup
  • Mustard oil: for deep frying
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Take zucchini, slice into thin layer as shown in photo. Keep aside.
  2. Take a bowl. Put besan, salt and all ingredients; make a smooth batter with the help of water.

Method:

  1. Take kadai (fry pan), heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip a slice of zucchini into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, slowly turn over, fry till it becomes golden brown on both sides.
  4. Remove the fritters from oil; serve hot with raw peanut chutney, tomato sauce and green chutney.
    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)

    Ingredients

    Ingredients

    zucchini slice and batter

    zucchini slice and batter

    dip a slice of zucchini into batter

    dip a slice of zucchini into batter

    Deep fry all slices

    Deep fry all slices

    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)


07
Jul 17

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavor to the food and considered hygienic.

Ingredients:

  • Kuttu Aata: 100gm.
  • Potato: 100-150 gm.
  • White rock Salt:  1 teaspoon
  • Green chili: 1 no.
  • Black pepper: 12-15 no.
  • Dry mango powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

  1. Clean potato and slice into thin layer. Keep aside.
  2. Deseed the green chili and chop into small pieces, keep aside.
  3. Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chili, keep aside.

Method:

  1. Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
  2. After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, turn over.
  4. Fry till it becomes golden brown on both sides, remove the pakoda from ghee; serve hot with phalahari chutney and fruits.
Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Ingredients

Ingredients

Put kuttu Aata, salt, coriander powder, dry mango powder

Put kuttu Aata, salt, coriander powder, dry mango powder

add chopped green chili

add chopped green chili

slice of potato into batter

slice of potato into batter

Deep fry all slices

Deep fry all slices

remove the pakoda from ghee

remove the pakoda from ghee

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)


28
Jun 17

Palak pakoda (spinach fritters)

I returned from holidays and same day rain started, I witnessed the dried plant of spinach turning into fresh, glittering green in my kitchen garden. It was so soothing to the eyes! It was raining and raining, I loved to see the plant bursting out and growing every day. I plucked some of them and made palak ka pakoda (spinach fritters). My favorites…

Ingredient:

  • Spinach: 100-150 gm.
  • Onion: 1no. (Medium size)
  • Green chili: 2-3no.
  • Garlic: 4-5 flex
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): half teaspoon
  • Black pepper corn: 12-15no.
  • Besan (gram flour): 1 cup
  • Mustard oil: for deep frying

Preparation:

  1. Take spinach leaf; discard the hard stem, chop roughly and keep aside.
  2. Chop onion, garlic and green chili. Keep aside.
  3. Take a bowl. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper.
  4. Leave it for 10-15 minutes. Due to salt it gets watery, add chopped leaf and Besan.
  5. Mix and Mash all with the help hand, Mash properly (more you mash better it is). Now batter is ready for pakoda.

Method:

  1. Take a fry pan, heat oil, let oil to smoke. Pour a drop of batter into the oil.
  2. If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, take little quantity of batter by hand or spoon.
  4. Drop the batter into the oil, five- six pieces or as many which can be accommodated as per quantity of oil. As shown in photo.
  5. Deep fry, when they start to come up slowly turn over.
  6. Fry till it becomes golden brown from both sides, spinach pakoda is ready to be served.
  7. Serve hot with green chutney or raw peanut chutney, followed with tea or coffee.
Palak pakoda (spinach fritters)

Palak pakoda (spinach fritters)

Ingredient

Ingredient

Ingredient

Ingredient

chop roughly

chop roughly

. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper

. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper

Leave it for 10-15 minutes

Leave it for 10-15 minutes

add chopped leaf and Besan

add chopped leaf and Besan

batter is ready

batter is ready

Drop the batter into the oil

Drop the batter into the oil

Deep fry

Deep fry

Palak pakoda (spinach fritters)

Palak pakoda (spinach fritters)


16
Mar 17

Lauki ke pakoda (bottle gourd fritters)

I love the fresh, earthen aroma that engulfs the air. I enjoy eating Lauki ka pakoda (bottle gourd fritters) with hot ginger tea in the evening when it rains…

Ingredients:

  • Lauki: 200gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Rice flour: 1 tablespoon
  • Water: ½ cup
  • Mustard oil: for deep frying

Preparation:

  1. Peel off the lauki, make slices, marinate with ½ teaspoon of salt and turmeric powder to be used after 10 minutes.
  2. Take a bowl. Put Besan, rice flour, salt, Ajawine and chili powder in it, Make a smooth batter with the help of water.

Method:

  1. Take fry pan, heat oil in it, let oil to smoke. Pour a drop of batter into the oil, If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip 2-3 marinated lauki slices one by one or as many which can be accommodated as per quantity of oil. When they start to come up slowly turn over.
  3. Fry till it becomes golden brown from both sides, Remove the pakoda from oil.
  4. Deep fry all slices,
  5. Serve hot with green chutney and tomato sauce followed by tea.
  6. It can be served with any meal. It goes well with steamed rice and dal.
Lauki ke pakoda (bottle gourd fritters)

Lauki ke pakoda (bottle gourd fritters)

 Ingredients

Ingredients

Peel off the lauki, make slices

Peel off the lauki, make slices

marinate with ½ teaspoon of salt and turmeric powder

marinate with ½ teaspoon of salt and turmeric powder

dip 2-3 marinated lauki slices

dip 2-3 marinated lauki slices

lauki slices one by one or as many

lauki slices one by one or as many

Fry till it becomes golden brown

Fry till it becomes golden brown

Lauki ke pakoda (bottle gourd fritters)

Lauki ke pakoda (bottle gourd fritters)


30
Nov 16

Drumstick flower pakoda (drumstick flower fritters)

Rainy season brings with perfect opportunity for you to relax in verandah and enjoy the rain today, drumstick flower pakoda (fritters) pairing with tea…

Ingredients:

  • Drumstick flower: 100-150gm.
  • Onion: 1no. (Medium size)
  • Garlic: 5-6 flakes
  • Ginger: 2” piece
  • Green chili: 2 no.
  • Coriander leaves: 20 gm.
  • Ajawine (carom seeds): half teaspoon
  • Besan (gram flour): half cup
  • Meetha soda (Soda bi carb): 1 pinch
  • Salt: half teaspoon
  • Oil: for deep frying

Preparation:

  1. Remove hard stem from the flower, chop green chili, ginger, garlic, coriander leaves and onion into small pieces.
  2. Take a bowl. Put Besan, drumstick flower, salt, onion, green chili, ginger, garlic, all other ingredients except baking soda, and Mix it well; keep aside for 15-20 minutes. Now add baking soda. Mix it well again. (Add few drops of water if required.)Now, pakoda batter is ready.

Method:

  1. Take heavy bottom pan/fry pan, heat oil in it. Let oil to smoke. Drop small size batter in it. (Either helps of your hand or spoon) If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, deep fry all pakoda (size of your choice), till golden brown. Keep aside. Repeat this till all batter is finished.
  3. Drumstick flower pakoda (drumstick flower fritters) is good for evening snacks.
Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Ingredients

Ingredients

Ingredients

Ingredients

Mix it well

Mix it well

batter

batter

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)