Cauliflower Pakoda

Cauliflower Pakoda:

Humm,its 6:30 PM,my husband would start from his office and reach in half an hour.He will be hungry and even iam ,as i also came from office
just now.
I have permission ;) to prepare things with besan only 3 days a week ...and remaining shud be maggii or packed vadapav which we get over here.
and thought of using some vegetable in fridge which is about to be dead...yesss Cauliflowerr !!!

I just decided to do cauliflower pakoda,sooo fasttt and very easy to prepare.Have a glance .

Required:

Cauliflower: 12 florets
Oil for deep fry.
Green chillies : 4

Bajji/ fritter Ingredients:
pepper powder : 1 spoon
curd                   : 1/4 cup
senagapindi / besan : 1 cup
Maida                  : 1 spoon
Rice flour        :1 spoon
salt                   : 1 spoon
chilli powder          : 1 spoon
amchoor powder         : 1 spoon ( optional)
saunf                  : 1 spoon
Water         : To get a consistent thickness

preparation:
1. Boil the cauliflower florets in water for 5 mins and then allow it to cool
2. Mix all the ingredients under bajji/fritter ,adding water slowly to get bajji consistency.
3. Now coat the florets with the batter so that it gets coated evenly and leave it for 5 to 10 mins based on your convinience.
   You can also fry it immediately.
4. Now heat oil for deep fry
5. Once the oil is hot enough, deep fry the marinated florets.

While frying the florets ,fry the green chillies also for 2 mins ,get them out and add some salt to them or add lemon juice on the chillies.Now we are all set.

Serve the florets with the fried chillies dipped with lemon juice.
Yummyyyy...Isnt it?

Note: Before frying the chillies put holes to them using a safety pin to avoid chipat -chit pat during the frying :)

Happy cooking !!!

Sorakaya bajji / Bottle gourd fritters:

Sorakaya bajji / Bottle gourd fritters:

Required:
Bottle gourd: 1/2 piece ( thin one): sliced thinly in circles like layers
pepper powder : 1 spoon
Oil for deep fry

Bajji/ fritter Ingredients:
curd                   : 1/4 cup
senagapindi / besan : 2 cups
salt                   : 1 spoon
chilli powder          : 1 spoon
amchoor powder         : 1 spoon ( optional)
saunf                  : 1 spoon
Water         : To get a consistent thickness

Preparation:
1. First Take the thinly sliced bottle gourd layers in a bowl
2. Add pepper powder to bottle gourd pieces and mix it well
3. Now heat oil for deep fry
4. Meanwhile add all the ingredients under bajji / fritter ingredients and prepare the batter adding water slowly
5. Now check it the Oil is sufficiently hot by dropping a bit of batter in oil,if the oi s hot enough,
   the batter turns to solid making a sound tushhhhhhhhhhhhhh,okayy !!!

6. Now dip the bottle gourd slice in batter such that it get coated all over and put it in oil
7. similarly do it for all the slices ,turning upside down so that it gets fried evenly

coolll!!! oooopsss Hottt bajji is ready...you can also stuff this bajji by slitting it and
stuffing onion mixed with lemonjuice or onions coated with pich of salt.

It tastes too good in the evening with our Tea ...Try it.

Eggs pulusu \ Bubbly eggs in tangy sauce

Guddu pulusu \ Eggs pulusu \Bubbly eggs in tangy sauce :

Required:

Eggs:  4
Onions : 4 big size ( cut into small pieces)
Green chillies:4 (cut into small pieces)
Tamarind -lemon sized ( soak the tamarind in 1 cup water and take out the pulp)
Oil - 1 spoon ( you can use two if you are not health conscious)
Water - 2 cups
salt : acc to taste
chillipowder : acc to taste
Turmeric powder : 1 spoon

Procedure:

1. Heat sufficient water on stove and boil the eggs.
( the eggs get a slight crack on its shell,once its boiled)
2.Turn off the stove, remove the shell of the boiled eggs
3.Slit all the four eggs slightly (not so deep,just pierce into the egg white) vertically with a knife on four sides of egg
( just allowing the egg to absorb the taste of the tamarind soup)
4. Now switch on the stove ,heat the oil
5. put all the sesoning\popu ingredients
6. Now add the chillies and then onions, a pinch of salt
7. Now add the tamarind pulp
8. Add salt,chillipowder and the remaining turmeric powder,stir it for 5 mins
9. Add water now and the eggs
10.Stir it in between to make sure ,its not getting stick to the pan.
11.Wait until the soup/ pulusu reaches the required consistency

   Now our white eggs turn into bubbly brown colour ,with the essence of onion

Note: use water based on the soup required,if u want more pour more water.thats it.
garnish with coriander if available in your fridge :)

Palak Dosa

Palak Dosa :

A different variety of dosa,made with palakk to make it healthier ,tastier and more beautiful to look.

Required:
1. Palak - 1 bunch
2. Dosa batter ( good if you have a ready made batter)
   Urad dal - 1 glass
   Rice     - 2 glasses
3. Red mirchi - 2-3 ( optional)
4. ginger garlic paste 1 spoon ( optional)

Dosa batter Preparation:
Soak urad dal and rice over night and grind  into a smooth flowing consistency.
Now boil palak for some time ( until its soft) and grind into a smooth paste with red mirchi and ginger garlic paste
and add this palak mixture to our dosa batter,so our greeny greeny dosa batter is ready :)

Finally Dosaa ...
Heat the tawa and and put a drop of oil and rub it with half cut onion ( this gives good flavour to dosa and makes the tawa smooth)
Now put the batter with the help of a laddle and spread as a circle  on tawa.
Turn it to other side also and heat.

This gives you a very healthy green palak dosa !!!

Chicken Chettinad in Andhra Kitchen :)

Everytime the same method of preparing chicken.I got iritated,thought of trying some thing new in my kitchen,
i hope even my kitchen got bored of my regular chicken curry just adding some more coriander or more palakk.
But wanna try some thing in a different way.
So just searched the net and found many recipie sites for chettinad chicken but tamilspice.blogspot.com caught my eye.
hence tried it and it came tooo well.
just sharing the recipie for your information,enjoyyy the taste.Its awesomeee.

Ingredients:

Chicken – 500 gms
Grind:
Garlic – 4 pods
Ginger – 1 inch
Coriander powder – 1tsp
Chilli powder – 1 Tbsp
Pepper – 1 Tbsp
Curd – 1 Tbsp
Turmeric powder – ½ tsp
Salt as required

Frying 1:
Onion - 1 chopped
Tomato – 1 chopped
Ginger-Garlic paste – 1½
oil-tblsp

Frying 2:
Onion – ½ sliced ( vertically sliced)
Curry leaves – 1 twig
Red chillies – 3
Pepper powder – 1 tsp

Preparation:
1.Grind together all the ingredients under grind
2.Marinate the chicken with the grinded paste
3.Now heat oil in a kadai
4. Add onion chopped finely,add ginger garlic paste
5.Add tomatoes once the onions turn transparent and let them cook until they become soft enough oozing out the puree.
6.Now add the marinated chicken and start cooking,stirring in between.
7.add very very less water if required,( if u need more gravy)
8.Once you see the chicken get cooked, heat oil in another kadai
9.add onion.red chillies,curry leaves and let it fry
10.Now add pepper powder,give a stir
11.Add this to the cooking chicken .

Here is your chicken chettinad,enjoyy the spice of tamilnadu in your own kitchen...
the look of the curry itself is stunning !!!

Andhra Chepa vepudu / Andhra Fish Fry

Andhra Chepa vepudu / Andhra Fish Fry :

Required Things :

Fish pieces ( well cleaned) : 6

Oil : 3 tblsp

For Tawa heating:

Oil: 1 tblsp

For masala paste:
Onion -1
ginger garlic paste - 3-4 spoons
green chillies :2
tomato- 1
Coriander - hand full of leaves

For marination:
 curd : 1/2 cup - 1 cup or we can use lemon juice in place of curd
senaga pindi / chana dal : 3 tblsp
salt : according to taste
turmeric - 1 pinch
Chillipowder - according to taste
pepper powder ( optional) - 1 spoon
egg -1 ( optional)

Procedure :

1.Grind the ingredients under masala paste to fine paste.
2.Now take a bowl add masala paste , all marination ingredients and mix well.
3.Finely coat the fish pieces with the marination paste in step 3 ,marinate for 1/2 an hour to one hour.
4.Now heat Oil in a wide skillet
5.Place the fish pieces care fully in the kadai with out breaking the soft pieces.
6.Now rotate the pan to make the oil flow in all aroung the kadai and close the lid
7.Keep turning the fish piece care fully ,to cook it both sides.

Now i will tell you method of my mom,which makes this dish toooo Tasty.

Once the fish piece turns brown in Step 7, heat a tawa and put one spoon of oil ,spread it along the tawa
and  allow it to get hot.
Now place all the pices on the tawa with some distance in between and allow it to cook for 2 mins,
turn it over and allow it to cook
In this way cook,untill all the sides are golden brown and the taste of fish strikes your nose leaving your mouth watery...Humm...we are done !!!!!

You need to try this...so tastyyy.

Vadala Pulusu/ chanadal crisps in tangy tamarind sauce

Do you know this !!! really tasty dish,a nice treat for guests.
My parents used to come to us and i used to plan do that,to do this and plenty
But u know my momm,she never allows me to touch a single thing when she is there i our house.She does everything and asks me to take rest...
Coolll!!! but how can i make my father taste my food ???
So once my dad came alone to pune for some official purpose,so i got time to make him taste a treat.But its thursday...we dont eat non-veg
So tried this,which i had in a friend's home when i was at my schooling !!!!!!!

Required:

For Vadala pulusu/ chanadal crisps in tangy tamarind sauce
2 onions.
One tomato.
Tamarid size of a small lemon (Soak it in water for 10mins).
Vadalu
salt - according to taste
turmeric powder - a pinch
chilli powder - according to taste

For vadalu:

chana dal - 2 cup ( soaked in water for 3 hours)
salt - 1 tblsp
chlli powder- 1 tblsp
ginger - small piece
garlic- 3-4 pods
onions- 1 ( cut into small pieces)
oil for deep fry
For seasoning:
Cumin seeds ( Jeera )   : half teaspoon
Mustard seeds ( Rai )   : half teaspoon
Garlic    : half teaspoon
Red chillies   : 2 broken into half
Curry leaves
Dry Red chillies.
Oil for making tadka.   :2 tblsp
Salt to taste.
Turmeric powder.

Procedure:
First let us prepare vadalu/ chandal crisps
Grind the soaked chanadal,with the ginger and garlic.
add salt,chilli powder,small pieces of onion,mix well
Now heat oil for deep fry
Make chandal mixture into round balls and press flat in between your two palms ( look at the pic)
and fry them till they are reddish.
Take them out from kadai and put on some tissue to absorb oil.

For pulusu / tangy sauce:

Now heat oil for tadka,add all ingredients.Cut onions into very small pieces.Fry them in Oil.
Wait until they turn light brown/golden yellow,Cut tomato into small pieces
Add tomato pieces to fried onions,close the lid.Let tomato get soft.
Now extract tamarind juice from the soaked tamarind,Add tamarind water to it.Let it simmer for few minutes.Add salt,pinch of turmeric powder to the boiling liquid with low flame.
Now add our vadalu to it and let them become soft and absorb the yummy pulusu / tangy sauce

Switch off the stove once vadalu are soft.

Rich taste with Rice and roti !!!!!!!!!