Cauliflower pakoda/ Gobi pakora is a delicious deep fried snack. This is my daughters favorite starter .
Cauliflower – 250 gms, chopped
Besan Flour – 1/3 cup
Salt – 1 tsp
Saunf – 1/4 tsp
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Curry Leaves – few
Ginger Garlic Paste – 1 tsp
Green Chilli – 1, small, finely chopped
Oil as required for frying
1. Mix the gram flour, salt, saunf, cumin powder, turmeric powder and enough water to make a thick batter.
2. Add the ginger garlic paste and green chillies.
3. Add the cauliflower florets and mix well.
4. Heat oil in a deep frying pan.
5. Add the cauliflower florets, drain any excess batter, and fry for 3 to 4 minutes or until light golden brown.
6. Serve with tomato sauce or chutney.
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Sharing a recipe today .. Are you ready ?
Paruppu Usili is a traditional South Indian dish which is prepared with lentils. It is a very healthy dish as it has lentils and is steam cooked. This goes excellent with almost any type of kuzhambu. You can try the same recipe with french beans as well..Follow this procedure and enjoy a traditional meal with your loved ones.
Cluster Beans -1/4 kg
Tur dal -1/3 cup
Bengal Gram/channa dal/kadalai paruppu -1/4 cup
Red chillies -2
Turmeric powder-1/4 tsp
For the seasoning
Mustard seeds-1/4 tsp
Asafoetida/hing -1/4 tsp
Curry leaves –few
Wash and chop cluster beans finely. Add turmeric powder, salt and steam cook.
Soak tur dal and channa dal together for 1-2 hours. Drain the water completely and grind it (without adding water) coarsely with green chillies or red chillies and salt.
Grease idly mould and steam cook the ground dal. Once cooked, crumble the mixture with your hands.
Heat oil in a kadai, add mustard seeds, when it splutters, add hing and curry leaves.Then add the crumbled dal, cook for 3-4 minutes on low heat, then add the cooked cluster beans (if there is water, squeeze it out completely and add to the above) and mix well.Cook for further 2-3 minutes. Garnish with coriander leaves and serve as a side dish for rice.
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Millets are good for diabetic patients.
Finger millet,Foxtail millet,Ragi,Pearl millet (Use any of these)
Urad Dhal – 1 cup
Fenugreek Seeds – 2 tsp
Salt – as required
Measure the ingredients and wash well. Soak everything together for 1-2 hour. Drain the water and grind them to a smooth, thick and fluffy batter with less water. Add salt required while grinding itself. Allow the batter to ferment overnight or 8 hours. It rises a little and not like our idly batter.(Boil water in a idly pan, pour batter in the idly plates and steam it for 8-10 minutes. )
Serve hot with spicy chutney.
Fenugreek Seeds are optional.
You can try the same recipe with Kuthiraivali,sama and varagu millets.
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