CRISPY ONION PAKODA

Pakodas are fried dish and and we can have them as snack at coffee time or we can have them along with lunch or it can be served as starter at the party time. Crispy Onion Pakodas are tasty bites and easy to prepare.

Things Needed :

Onion : 2 to 3 ( Medium size )
Besan or Channa Powder : 1 Cup
Rice Powder : 1/4 cup
Green chilly : 3 to 4
Jeera or cumin seeds : 1/4 tea spoon'
Curry leaves : 6 to 8 leaves.
Coriander leaves.
Salt : to taste.
Oil : 1 cup (For frying the fritters)

Method :

1. Cut onions , green chillies and curry leaves in to small pieces.

. Take a big bowl and mix cut onions, green chillies , curry leaves, besan , rice powder, salt and cumin seeds. Mix it nicely. Do not add any water.

3. Heat 2 table spoons of oil in a pan and add it to the onion besan mixture. Mix it nicely when it cools down.

4. Now keep a frying pan on the fire and pour oil and heat.

5. Take a handful of pakoda dough and leave it as small balls. Let it fry on both sides.

6. Remove from the oil and put it on a kitchen tissue. Pakodas are ready to serve.
7. Serve with a cup of coffee/tea or have it whenever you want it.

Note :

Do not add water at first. Mix all the ingredients nicely with hot oil and leave if for 2 to 3 minutes. Then mix it nicely. Cut onions provide the moisture. If required add water. (Little by little). Adding garlic to the dough is optional. Add just 2 Tablespoons of oil while mixing. (Heat it and then add). It helps to get the fritters crispy. Adding more chilly is optional.
Time : 30 Minutes
Serves : 3 to 4 

Easy Pav Bhaji

Pav is bread and bhaji is curry Pav Bhaji is well known as street food (fast food) is loved by all.
Lets see how to make quick and easy bhaji  and have quicker Pavi Bhaji which can be enjoyed with minimum time.

All you need to buns(Pav) and some vegetables to cook. Here I have used carrots, potatoes and tomatoes. Some Pav bhaji masala to add to the baaji.

Ingredients for Baaji

Carrot : 2 to 3
Peas (I have used frozen ) : 1 Bowl.
Potatoes : 2 ( Medium sized)
Tomato: 2
Onion : 1 (Big)
Salt to taste
Ginger : Small piece
Coriander leaves : 4 to 5 sticks
Pav baaji Masaala powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Jeera powder : 1 Teapoon
Butter : 2 to 3 Table spoon
Oil : 1 Table spoon
Pav (Bread) : Required

Method : Masala (Bhaji)

1. Wash carrots, potatoes, ginger, remove the outer layer and grate it . Keep it aside.
2. Cut coriander leaves, tomatoes and onions into small.

3. Keep a pan on the fire and heat. Add 1 Tablespoon of oil and put 1/2 teaspoon of jeera.
4. Add tomatoes, grated ginger and fry nicely. Add carrots, peas and potatoes and fry till they turn soft.

5. Add salt, little turmeric powder, garam masala powder, pav bhaji masala powder and fry nicely.
6. Let it cook nicely till every thing mixes well. Add butter to it and shift the bhaji to a serving dish.

7. Add little coriander leaves to it. Add 1 tablespoon of butter to the bhaji. Mix it nicely.

8. Cut buns in the middle. Keep a tava (dosa pan) on the fire.
9. Heat and Keep cut buns and let it roast. Apply little ghee on both side and roast it.

10. Keep the roasted buns, a spoonful of bhaji and little onion on it and serve.

11. You can also serve cucumber raitha (pachadi) or a cup of curd along with Pav Bhaji.

12. You can toast bread and serve with Pav bhaji instead of buns.

Note: 

You can cook all the vegetables instead of grating them. Adding Spice according to your taste is optional. Adding butter is also optional. I have used MTR brand powders. You can use any brand of spice of your choice. You can use butter to roast buns instead of ghee. Bhaji can be used as curry for chapati, roti, poori and dosas.
Total Time : 30 minutes
Serves : 2 to 3

Puliyogare ( Traditional)

Puliyogare is one of the famous rice dish from Karnataka and it serves the  purpose of breakfast, lunch or brunch and dinner. 

Puli means tangy, yogare means seasoning, so the rice content which has tangy taste and mixed with special spices is known as Puliyogare. It is very famous Iyennagari  dish and also very favourite dish of many in Karnatak. It is tangy, sweet, aromatic, spicy of course yummy.
In Karnataka many people have the habit of having rice for breakfast. Varieties of rice dishes are prepared and it is stomach filling, purpose serving.
Let us see the recipe now :

Things Needed :

Cooked raw rice : 2 Cups

For gojju (thick curry) 
Tamrind : 2 to 3 Tablespoons of pulp
Sesame seeds : 1 Tablespoon.
Channa dal : 1 Teaspoon
Urid dal : 1 Teaspoon
Ingh/Asafoetida : A pinch
Turmeric powder : A little
Rasam Powder : 2 Teaspoons
Curry Leaves : 6 to 8
Salt : to taste
Jaggery : 2 Tablespoons
Coconut : 2 to 3 Tablespoons
Oil : 1 Tablespoons

For seasoning : 
Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Ingh /Asafoetida : A little
Ground nuts : 2 to 3 Tablespoons

Method :
1 Cook 2  cups of rice and cool it. Soak tamarind in 1/2 cup of water for 5 minutes and squeeze out the pulp.

2. Keep a pan on the fire and fry channa dal, urid dal. Add sesame seeds with a tsp of oil.

    3. Add rasam powder. Put off the fire and add curry leaves, ingh and grated coconut.

4. Let it cool. Dry grind and keep it aside.

5. Keep a little bigger pan and put tamarind pulp, turmeric powder, jaggey and salt.
6. Let it boil and get it thick. Add powdered spices and mix it well. It turns as thick paste. Remove it from the pan and let the mixture cool down. ( The consistency should be soft and thick).

7. Keep another pan on the fire and heat. Fry ground nuts in 1 tsp of oil and put it on cooked rice.
8. Add oil, mustard seeds, urid dal and let mustard splutter.
9. Add curry leaves, ingh . Add This to cooked rice.
10. Add 2 to 3 tablespoons of tamarind spice mixture.

11. Mix it nicely and slowly. Add required salt. Add a teaspoon of fresh cooking oil and a 1/2 tsp of methi powder and mix it slowly.

12.  Shift it to a serving dish.

13.. Serve it with chips or papad or your choice of any fried dish.
14. A cup of curd or curd rice will surely go well with this Puliyogare.

Note :

Adding jaggery more/less is optional. The rice should not be over cooked. Add a teaspoon of oil while cooking rice so that each grain separates well.
Adding oil and roasted methi powder adds to the taste. (Optional).
If you are using fresh coconut just dry roast a bit and then add it. Taste better.
Adding fresh spice powder adds to the taste of Puliyogare.
Though the process looks long " Puliyogare " taste yummy.
Add byadagi chilly. You can also add 2 to 3 pepper pods while frying spices.
It is always better to fry spices one by one. Fry it on low flame.
Time : The whole process around 40 minutes.
Serves : 4 to 5.

Corn flakes Chat

Corn flakes chat is a snack which is very simple and you can create your own toppings. (Spreads).
Some time you feel like having something. Corn flake chat is just perfect. Try and enjoy.
I have used Kellogs Corn flakes, groundnuts and chilly powder. You need to try your own toppings and top up or spread it on the top of the corn flakes and njoy

Things needed:
Corn flakes : 1 Bowl ( I have used Kellogs Natureal (Plain) cornflakes
Ground Nuts : 2 Tablespoons
Chat masaala : A little
Chilly Powder : 1/2 Teaspoon
Salt : to taste.
Oil : 1 Tablespoon

Method :
1. Keep a Pan on the fire and heat. Add oil, let it heat.
2. Add groundnuts and fry nicely till turn crispy.
3. Let the flame be very low.
4. Add corn flakes and fry nicely till they turn slightly golden. (Be careful it might burn and turn black).

5. Now add a pinch of salt and chilly powder. Mix it nicely and shift to a bowl.

6. Add your own toppings like cut onions, grated carrots, boiled corn, fresh and cooked peas etc.

 Note :
You can add any veggie of your choice. I have mentioned some. You can also add Sev or chips etc.
Adding any spice of your choice it optional. Adding more salt is optional. Add groundnuts on the top and have them. It taste yummy. Do not add much oil. Corn flakes can absorb so much oil, but it is not good for the health. You can add any spice of your choice. Do not much. Mild spice taste better and good for health too.
Time : 10 Minutes
Serves : 3 to 4 .