12
May 20

Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)

  • Servings: 4
  • Preparation time: 7 minutes.
  • Frying time: 5+4 minutes.
  • Total time: 16 minutes.

In my opinion ‘Roman cauliflower/ Romanesco Broccoli’ is better than cauliflower and broccoli in looks as well as in taste too. The beautiful spiral florets of the vegetable fascinated me and made crazy to prepare fritters (Pakoda); although you can prepare a number of dishes from this vegetable, but the fritters are  fritters…awesome in taste…the mild , sweet and nutty flavor…followed by English tea.

Ingredients:

  • Romanesco Broccoli: 1 no. (500 gm)
  • Mustard oil /cooking oil: for frying
  • Garlic paste: 1 teaspoon (optional, if you don’t eat garlic, use asafoetida)
  • Salt: one teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Chat masala: ½ teaspoon
  • Ajwain (carom seeds): half teaspoon
  • Kalongi (onion seed): ¼ teaspoons
  • Besan (gram flour): one cup
  • Rice flour: 2 tablespoon
  • Water: one cup
  • Meetha soda (Soda-bicarb): 1 pinch

Preparation:

  1. Chop it into florets, (about 10-12 florets for 4 servings) keep aside.
  2. Take a bowl. Put Besan, rice flour, salt, garlic paste, chat masala, chili powder, turmeric powder, Kalongi, ajawine and Meetha soda, put water to make a smooth batter. Keep aside.

Method:

  1. Take heavy bottom pan, 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 Romanesco Broccoli florets into the batter. (Either  directly by hand or with the help of spoon).
  3. Deep fry all florets on medium flame, slowly they start to come up then only turn over the Pakoda; fry till it becomes golden in color (about 4-5 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried florets.
  4. Again dip; slightly pressed fried florets into the batter. (Either directly by hand or with the help of spoon), Refry them until golden brown in color (about 3-4 minutes); dry out on the kitchen towel.
  5. Mouth watering “Romanesco Broccoli Pakoda (Broccoflower Fritters)” is ready to be served.
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Ingredients
Put Besan, rice flour, salt, garlic paste, chat masala, chili powder, turmeric powder, and Kalongi, ajwain and Meetha soda
Batter
Batter
dip Romanesco Broccoli florets into the batter
Deep fry all florets on medium flame
fry till it becomes golden in color
Take it out from oil
slightly press the fried florets
Refry them until golden brown in color
Fried Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)

30
Mar 20

Arabi Took/Taro Root Dry (Colocasia Dry)

‘Took’ is a favorite and classic Sindhi recipe; double fried and smashed; loved by kids to elders. Generally it is served as starter, tea-time snacks or side dish along with any meal like steamed rice and dal/kadhi.

This vegetable(Arabi/Taro root) has neutral taste and slimy-texture. It is high in fiber and low in calories; contains vitamin ‘C’ & ‘B’. It has more potassium than potatoes.

Ingredients:

  • Arabi: 200 gm
  • Salt: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Mustard Oil/cooking oil of your choice: for deep frying
  • Chili flex: ½ teaspoon
  • Coriander powder: ¼ teaspoon
  • Chat masala: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon

Preparation:

  1. Prepare spice mix to mix all powder masala, keep aside.
  2. Peel off arabi, keeps aside.

Method:

  1. Deep fry arabi on medium flame until gets golden in color (about 5-6 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried arabi.
  2. Refry them until golden brown in color and crispy coating all around (about 3-4 minutes); dry out on the kitchen towel.
  3. Sprinkle prepared spice mix over the fried ararbi; mix well so that spices coat all around, now ‘Arabi Took/Taro Root Dry (Colocasia Dry)’ is ready to be served.
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Ingredients
peeled Taro root
Deep fry arabi on medium flame
slightly press the fried arabi
slightly press the fried arabi
Refry them until golden brown
Refry them until golden brown
dry out on the kitchen towel.
Sprinkle prepared spice mix
Sprinkle prepared spice mix
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)

16
Jan 20

Green Fresh Methy Fritters (Methy Saag Muthiya)

I made this recipe with evening tea while hosting a tea party; dining room atmosphere got charged, each and everyone liked the recipe and exclaimed, wow awesome. The recipe is nothing but a fritters (Methy Saag Pakoda) variation of Gujarati dish ‘Muthiya’.

Ingredient:

  • Green Fresh Methy: 150-200 gm.
  • Green chili: 1-2 no.
  • Ginger: 1”piece
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: 1 pinch
  • Ajwain (carom seeds): half teaspoon
  • Kalongi/Mangraella (Nigella sativa): half teaspoon
  • Fennel seeds: ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Makki ka Aata (corn meal): ½ cup
  • Asafoetida: 1 pinch
  • Baking soda: 1 pinch
  • Mustard oil/ cooking oil: for deep fry

Preparation:

  1. Chop the Methy Saag, ginger and green chili into fine pieces and put in a bowl; add all ingredients. Mix and mash all adding water in small quantity if required.
  2. Mash properly (more you mash better it is) make dough like Roti-dough.
  3. Make 6-8 balls out of the dough as per your desired size, put the ball in your fist and make the impression of your fingers, just like you close your fist, see as given in photo…

Method:

  1. Deep fries the pakoda:
  2. Take a fry pan, heat oil in it; let oil to smoke. Pour a bit of dough into the oil.
  3. If comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, deep fry till it becomes golden brown on both sides.
  5. Green Fresh Methy Fritters (Methy Saag Muthiya) is ready to serve.
  6. Serve hot with Sauth, Green chutney or ketchup.
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Ingredient
add all ingredients
put the ball in your fist
make the impression of your fingers
just like you close your fist
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)

05
Dec 19

Kachari Masoor Dal (Red Lentil Fritters)

Perfect starter for any party or get-together, goes very well with tea/ coffee; I love anything fried and it is my one of the favorite as it is crisp crust and soft inside. I often use to pair this with murmure (puffed rice) for my afternoon breakfast.

The recipe reminds me a Street food vendor (Chatwala) at my hometown and tingle my taste buds.

Delicious! You will love it…

Ingredients:

  • Masoor Dal (Red Lentil): 100 gm
  • Rice flour: 1 tablespoon
  • Salt: ½ teaspoon (as per your taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwain (caraway): ¼ teaspoon
  • Kuti Mirch( crushed chili): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 3-4 cloves
  • Green chili: 1 no.
  • Mustard oil: for frying

Preparation:

  1. Soak dal for 1 -2 hours, grind them roughly, with help of small quantity of water if required.
  2. Chop green chili, garlic and onion, keep aside.

Method:

  1. Take a mixing bowl, put dal paste, rice flour, chopped green chili, garlic, onion, turmeric powder and salt, mix properly. Now batter is ready.
  2. Take heavy bottom wok/fry pan, put oil in the fry pan, and let oil to smoke; drop small size batter in it. (Either directly using your fingers or spoon), If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil; deep fry all fritters (size of your choice), till golden brown. Remove from oil, repeat this till all batter is finished.
  4. Kachari Masoor Dal (Red Lentil Fritters) is ready. Serve hot.
Kachari Masoor Dal (Red Lentil Fritters)
Ingredients
grind them roughly
add rice flour
grind them roughly
deep fry all fritters
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)

28
Aug 19

Bitter gourd leaves and potato fritters (karela leaf and Aaloo pakoda)

Last Sunday I woke up very late in the morning, so I skipped breakfast preparation and decided to go for brunch. In afternoon my husband was feeling hungry and asked me to prepare something to eat.

We had some leftover rice; he suggested preparing fried rice with bitter gourd leaf. We have bitter gourd plant in our balcony pot. He plucked the bitter gourd leaves, the moment I saw so fresh and healthy green bitter gourd leaves in the bamboo basket, immediately it flashed in mind to prepare fritters of this verdant leaves. I started preparation for fritters with bitter gourd leaves.

It came out awesome; here is the recipe good for diabetes people and everyone…

Ingredient:

  • Bitter gourd leaves: 15-20 no.
  • Potato: 1 no. (Small)
  • Onion:1 no. (Small)
  • Green chili: 2-3 no.
  • Salt: ½ teaspoon (as per taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwaine (carom seeds): half teaspoon
  • Black pepper corn: 8-10 no.
  • Chat masala: 1 teaspoon
  • Red lentil (masoor dal): 1 cup
  • Mustard oil (hot): for moin
  • Mustard oil: for deep fry

Preparation:

  1. Soak masoor dal into water for about 20-30 minutes,  grind roughly with help of blender, keep aside.  Chop bitter gourd leaf, onion, potato and green chili in small pieces, keep aside.
  2. Take a bowl. Put chopped bitter gourd, onion, green chili and potato along with salt, turmeric, Ajawine, and black pepper in it, add ground lentil and mix together to prepare batter. Add 1 tablespoon hot oil give a mix, it is ready for deep frying.

Method:

  1. Take a 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, take little quantity of batter direct by hand or spoon. Drop the batter into the oil; deep fry, when they start to come up slowly turn over. Fry till it becomes golden brown on both sides. Sprinkle chat masala and enjoy the piping hot fritters followed with afternoon tea.
Bitter gourd leaves and potato fritters
Ingredients
Ingredients
prepared batter
Add 1 tablespoon hot oil
deep fry
Sprinkle chat masala
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters