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

27
Aug 19

Bitter gourd leaf pakoda (fritters)

I plucked bitter gourd and potatoes leaves from my Tokyo home balcony pot, cleaned with running water, dipped them in a seasoned gram flour and water batter… fried and served with Italian basil sauce followed with tea.

In this way I enjoyed my afternoon tea with my friends in my living room and chit chat about ‘how we feel to grow the vegetables in such a small pot, what types of problem is faced in the way to grow the plant especially when you have to step out with family for several weeks.

We are fortunate and thanks to one of my friend who took the responsibility to water the plants, when we went to hometown because the plants are just like pet you can’t leave them’.

 Ingredients:

  • Bitter gourd leaf: 10-12 no.
  • Garlic paste: ½ teaspoon
  • Salt: ½ 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
  • Hot mustard oil: for moin (add into batter 1 tablespoon)
  • Mustard oil: for deep frying

Preparation:

  1. Clean and dry leaves on kitchen towel, take a bowl: Put Besan, rice flour, salt, Ajwain and chili powder in it, make a smooth batter with the help of water and add 1 tablespoon oil too.

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 leaves together in the prepared batter of Besan (Either directly by hand or spoon), put as many pakoda as can be accommodated depending upon quantity of oil. When they start to come up slowly turn over.  Deep fry till it becomes golden brown on both sides. Remove the pakoda from oil. Deep fry all pakoda (sets of leaves).
  3.  Serve hot with green chutney and tomato sauce followed by tea. It can be served with any meal. It goes well with steamed rice and dal.
Bitter gourd leaf pakoda (fritters)
Ingredients
Put Besan, rice flour, salt, Ajwaine and chili powder
make a smooth batter
add 1 tablespoon oil
dip 2-3 leaves together
dip 2-3 leaves together
Deep fry till it becomes golden brown
Deep fry till it becomes golden brown on both sides
Bitter gourd leaf pakoda (fritters)
Bitter gourd leaf pakoda (fritters)

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)