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 :)