GODHUMAI MAVVU PAKKODA

INGREDIENTS:
Wheat flour          1 cup
Rice flour             1/4 cup
Onion                  2 No
Green chillies       2 no
Soda                   a pinch
Curry leaves      few
Coriander leaves     2 tbsp
Chilli powder          1 tsp
Salt                     to taste
Hing                    a pinch
Oil                     to fry

METHOD:
Chop the onions, green chillies, curry leaves and coriander leaves.
Mix the chopped items with the rest of the items except oil.
Sprinkle water as needed to make a thick batter.
Heat oil in kadai and drop the batter little by little.
Fry to golden colour.
Serve hot with  tomato sauce or coconut chutney.

CHOLAFALI FOR ICC

Dear readers, sorry for the long break. Exams for kid, vacation joys, etc put me on silent mode almost for a month.Every women will be craving to visit her mom's place during vacations, like our kids we'll also be counting the days when the exams will get over!!!! Just enjoyed my vacation this time as usual, finished my Deepavali purchases, had nice delicious food etc. And also learnt some new recipes from my fav  Annapoorani Atthai.
    Coming to ICC challenge for this month, the team has selected a Gujarati dish which sounded very new to me. I was skeptical in preparing this dish, as I haven't seen or tasted this snack. But gave a try, to my surprise the dish turned out tasty...I selected Preeti's blog. The recipe is easy and can be prepared any time. any day. Perfect for a rainy evening.
INGREDIENTS :
Besan flour        1 cup
Urad dal flour    1/2 cup
Chilli powder      1 tsp
Oil                     1 tsp
Soda                  a pinch
Salt                   for taste
Oil                    for frying

Black salt          for taste

METHOD:
Boil 1/2 cup of water with oil, salt and soda. When warm add to both the flours along with chilli powder to a dough.Keep aside for 15 mins.Roll into thin chappathis, cut into strips and deep ry in hot oil. Sprinkle salt and black salt as for taste.Serve plain or with coriander mint chutney.
NOTE : In the original recipe chilli powder is used  for sprinkling after frying, here I have used  to the dough itself.

FRENCH FRIES

INGREDIENTS:

Potatoes       2 nos big

Salt              to taste

Oil               to fry

Method:

Peel the skin of potatoes and cut into medium sticks.

Immerse them in cold water for 30 mins.Change the water  until the starch is removed.

Dry them in a paper towel.

Fry in medium hot oil for 5 mins.Drain them and keep separate.

Again fry in hot oil till crisp.Sprinkle salt and serve.

Note: Immersing in cold water and frying twice gives extra crispness.

PUDACHI WADI OR CORIANDER ROLLS

This month ICC challenge focuses on a Maharashtrian snack item called Pudachi Wadi. At first I found difficult  to pronounce the dish name itself, but after reading the recipe it was interesting. The recipe is adapted from here. The aroma of fresh coriander lingers in our month after each bite.The actual recipe illustrates us  to  make a roll and fry in oil, but here I have made like the usual samosas.
INGREDIENTS:

For the dough:

Besan flour   3/4 cup

Wheat flour  3/4 cup

Redchilly powder  1/2tsp

Turmeric powder  1/4 tsp

Salt    to taste

Hot oil     3 tbsp

Stuffing:
Fresh coriander    2cups
Dry coconut    2tbsp
Khus Khus    1 tbsp
Sesame seeds  1tbsp
Garlic             3 cloves
Ginger           1/2" piece
Green chillies   2-3 no
Onion            1 no
Sugar            3/4 tsp
Oil              1 tbsp
Salt           to taste
Juice of 1/2 lime.

For the paste:
Oil   2tsp
Garam masala  1tsp
Thick tamarind pulp   2tsp

Oil  to deep fry

METHOD:
Combine all the items given for dough. Add  enough water and make a stiff dough.
Wash and chop the coriander leaves finely. Dry fry khus khus, sesame seeds and dry coconut,and make a coarse powder.
Grind ginger and green chillies to a coarse paste.
Heat a tbsp oil and saute chopped onions, ginger chilly paste and garlic.
Add this to the chopped coriander along with coarse powder,lime juice,sugar and salt.Mix well and keep aside.
Mix oil, garam masala and tamarind to a thick paste.
Take little dough and roll into a thin chappathi.Cut the sides to a square shape.Apply the paste.Keep the filling in the center and close  to form a triangle.Apply water and seal the sides.
Fry in medium heat to golden colour.
Serve with tomato sauce or katta meeta chutney.

Notes: In the actual recipe the Pudachi Wadi is made into rolls, lightly roasted in tawa and finally fried in hot oil. But here I have directly fried in oil.Also for the stuffing Archana has added red chilly powder, which I have omitted and increased the spiceness with green chillies itself.

VAZHAIPOO VADAI

INGREDIENTS:
Vazhaipoo(banana  flower)    1 no
Kadalai paruppu                   2 cups
Raw rice                               2 tbsp
Onion                                   2 No
Green chillies                        4-5 no
Garlic                                   4-5 pods with skin
Sombu                                 2 tsp
Ginger                                 1/2" piece
Curry leaves                        few
Coriander leaves                 few
Cinnamon                           1/2"piece
Salt                                     to taste
Oil                                     to fry
METHOD:
Clean the banana flower  and cook with turmeric powder till soft.
Drain the water and keep aside.
Soak kadallai paruppu and  raw rice for about 2 hrs.
Grind coarsely with the given items except oil, curry leaves, onion and coriander leaves.Do not add water.
Atlast  towards the end of grinding add the cooked flower and mince once.
Check for salt. Add chopped onion, coriander leaves and curry leaves.
Heat oil in kadai, shape into round and fry in hot oil.
Serve hot with coffee or tea.

ONION PAKODA

INGREDIENTS:
Big onion    3 no
Gram flour   5 tbsp
Rice flour     3 tbsp
Corn flour    1 tbsp
Maida          1 tbsp
Chilli powder  2 tsp
Saunf powder  1 tsp
Ginger           1/2"piece
Green chilly   1
curry leaves   few
Salt       to taste
Oil        to fry
METHOD:
Cut the onions lengthwise. We can use the chips blade which we use to slice potatoes for chips.The onions will be thinly sliced.
Grate the ginger. Finely chop the green chillies.
In a wide bowl add onions, ginger, green chillies and whole curry leaves. To this add the other items except oil. Mix well with hand.By pressing the onions hard,  some moisture will be released and the masala will get coated.If not sprinkle little water.
Heat oil in kadai and fry to gold colour. Do not make into big lumps while adding to oil.
This recipe is different from usual pakoda recipe.Adding maida and cornflour will give extra crispness.By this way the crispness will be retained for some time.
Serve hot with coffee or tea.

RAW BANANA FRY

INGREDIENTS :
Raw banana  1 no
Red chilli powder   2 tsp
Turmeric powder   a pinch
Sambar powder    1 tsp
Saunf powder        1 tsp
Salt                        to taste
Oil                         one laddle full
METHOD :
Slice the raw banana into thin slices after peeling the skin.
Mix all the spice powders and add to the slices.
Add few drops of water and mix well.Marinate for about 15mins.
Heat oil in kadai and fry to golden colour.Stir carefully in between.
Ideal for all lunch varities.

BITTERGUARD - 65

INGREDIENTS:
Bitterguard        1/4 kg
Ginger garlic paste     2 tsp
Chilli powder             3 tsp
Garam masala powder  1/2 tsp
Corn flour                    2 tbsp
Besan flour                  1 tbsp
Saunf powder              1 tsp
Oil                              to fry
Salt                             to taste.
METHOD :
Cut the bitter guard into thin round slices. Discard the seeds. Mis one spoon of salt to this and keep aside for 15 mins. Then wash throughly and drain.
Add all the items except oil and mix well. Check for salt and marinate for about 15 mins.
Fry in hot oil till golden colour.
Note : By marinating the bitter guard in salt, the bitterness will removed.





Marinated bitterguard.



Fried bitterguard.



CHICKEN - 65

INGREDIENTS:
Chicken       1/2 kg ( bone or boneless)
Ginger garlic paste       2 tsp
Chilli powder               2 tsp
Pepper powder            1 tsp
Garam masala powder  1/2 tsp
Corn flour                    3 tbsp
 Gram flour                  1 tbsp
Egg                             1 No (beaten)
Lemon juice                2 tbsp
Red food colour          1/4 tsp (opt)
Salt                             to taste
Oil                              to fry
Fresh Curry leaves      few

METHOD :
Clean  and cut the chicken into small cubes.Drain the water.
In a bowl add all the items except oil  and mix well. Add the chicken pieces and mix well with hands.
If using thigh pieces make  one or two slits and apply the masala.
Marinate the chicken in fridge for about an hour.
Deep fry  till golden colour.
At the end fry the curry leaves, drain the oil and  use for garnishing.
Very happy to submit this recipe for the event Chicken Recipe Event  and Dish name starts with C

SEPPANGKILANGU ( ARBI )FRY

Arbi fry is my son VARUN's favourite dish. He likes as a combination for drumstick sambar.Whenever I prepare this fry he will often peep into the kitchen to have a mouthfull.Crazy boy...The funiest part is that he loves to  have as a snack with  his evening milk.This method will consume only little oil.

INGREDIENTS :

Seppangkilangu       1/4 kg

Red Chilli powder    1 tsp

Sambar powder       1 tsp

Ginger Garlic paste  1 tsp

Corn flour                2 tbsp

Salt                          to taste

Oil                           5-6 tbsp

Fresh Curry leaves            few

METHOD :

Cook  the kilangu in a broad vessel.Do not over cook.

Remove the skin and cut length wise.

Mix all the dry items. Add ginger garlic paste, mixed dry items and leave for about 15 mins. do not add water.

Heat  4 tbsp oil in a non stick kadai and add the kilangu and fry in medium flame. Do not stir often.
When half done make some space in the middle  of the kadai.Add  one spoon of oil and add the curry leaves. As soon as it splutters  mix everything carefully and continue the cooking process.
Turn carefully at intervals by adding oil.When it is roasted well serve hot.
NOTE: The aroma of the curry leaves will be present in each and every piece,if done in this manner.

POTATO FRY

Potatoes are everyones dear one's. This potato fry is a perfect side dish for sambar rice,lemon rice, coconut rice, curd rice and also chappathi.

INGREDIENTS:

Potato       1/4 kg

Big Onion    2
Garlic          3 cloves
Chilli powder   2 tsp
Oil               5- 6 tbsp
Salt              to taste
SEASONING :
Sombu / Saunf      1 tsp
Curry leaves         few
METHOD:
Cook the potatoes in a pressure cooker and cut them into cubes.Chop the onions.
Heat  2 tbsp oil and  add sombu, when it changes its colour add crushed garlic and curry leaves.
Dont fry the garlic too much. Add onions and saute well.
In a separate bowl add  the potato cubes, chilli powder and salt.Mix well  to coat the masala all over the cubes.
Add this to the kadai and cook in slow flame.
Dont increase the flame, add the rest of the oil at intervals.
When the potatoes are roasted well add chopped coriander leaves and serve.
NOTE : Seasoning with sombu and garlic will  release its aroma to the whole dish.We can prepare cauliflower in this same method,but we need not cook them before.Just add chopped florets to the onions,and cook  by adding very little water. I'll post that recipe later.