Cauliflower pakoda/ Gobi pakora

 

Cauliflower pakoda/ Gobi pakora  is a delicious deep fried snack. This is  my daughters favorite starter .

Ingredients:
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

Method:
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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Devi Venkatesan

#devivenkatesan #mybloginspires #devivenkatesankitchen

 

Cluster Beans Paruppu Usili/Kothavarangai Paruppu Usili /Seeni Avarakkai Usili

22688796_1631080156975701_3320944942239156833_nSharing 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.

 Ingredients

Cluster Beans -1/4 kg
Tur dal -1/3 cup
Bengal Gram/channa dal/kadalai paruppu -1/4 cup
Red chillies -2
Green chillies-2
Turmeric powder-1/4 tsp

For the seasoning
Mustard seeds-1/4 tsp
Asafoetida/hing -1/4 tsp
Curry leaves –few

22687777_1631080126975704_7620230161680908590_n

Preparation

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.

Method 
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.

Appreciate all feedbacks ! Please like and share it .

Devi Venkatesan

#devivenkatesan #mybloginspires 

 

 

 

 

 

 

 

More Kuzhambu (Yogurt / Curd/Buttermilk Gravy)

17555584_1824943744187348_1612753231_nMore Kuzhambu is my favorite gravy.It goes well with rice.
My Mom used to prepare it every alternate week.Lets see how to prepare it.
Ingredients
  • Thick buttermilk (1/2 cup curd + 1 1/2 cups water)- 2 cups
  • Turmeric powder- 1/4 tsp
  • Toor Dal- 1 tsp
  • Green Chillies- 2
  • Coconut grated- 2 tbs
  • Rice- 1 tsp
  • Jeera- 1tbs
  • Salt to taste
  • Any one of the vegetables (Potato, Beans, Carrot, Ashgourd, Pumpkin) chopped- 1/2 cup
For Tempering
  • Coconut oil/cooking oil- 1 tbsp
  • Mustard seeds- 1/4 tsp
  • Red Chilli-2
  • Curry leaves- a few
  • Asafoetida- a pinch17619732_1824943757520680_1735888263_n
  • Preparation
    • Soak rice and Toor Dal together for 15 to 20 minutes.
    • Add turmeric powder to buttermilk and beat well and keep it aside.
    • Grind soaked rice and Dal with coconut,Jeera,Green Chillies to a fine paste.
    • Half boil the vegetables ,In a pan then add the ground paste and salt to it.
    • Simmer the flame and add little water to it so that the veggies are cooked fully and the raw smell of the paste goes off. Add the buttermilk to it.
    • Heat coconut oil in a frying pan and add the tampering ingredients one by one and fry for a minute.
    • Pour the mixture to this pan and mix well.17619823_1824943760854013_458529502_n.jpg
  • Note :
    • More kuzhambu can be prepared with/without vegetables.

Devi Venkatesan

#devivenkatesan #mybloginspires #devivenkatesankitchen

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