Saturday, 7 January 2017

kanda bhaji recipe - south indian onion pakoda recipe


Kanda Bhaji Recipe or South indian onion pakoda recipe is one of the most quick and easiest tea time snack. This "crispy onion pakoda" is also known as Ullipaya Pakodi in Telugu, Kanda Bhaji in Marathi, Neerulli Baje in Kannada. Thin sliced onions are dusted with besan flour, other ingredients, spices, little water, mixed together and deep fried in hot oil. 


kanda bhaji recipe

Onion Pakodas or Pakoras are usually served with fried and salted green chillies and a spicy green chutney and a sweet chutney. Tomato Ketchup also suits better. Crispy Onion Pakoda recipe and Tea is a nice combination, a perfect evening snack recipe. 

There are many varieties of pakodas like Palak Pakoda, Methi Pakoda (Which is popular by the name "Methi Na Gota" in Maharashtra), Mixed Vegetable pakoda, peanut pakoda, semiya pakoda, cashew pakoda, Chicken Pakoda, Fish Pakoda etc are the other variations.

Some people often get confused with pakoda and bajji. The ingredients and cooking procedure is almost same for both. But there is a slight difference between them. In Bajji recipe the batter will be runny, main ingredient will be dipped in batter so that it gets coated well with batter and then it is deep fried. Whereas in pakoda recipe, the flour is just dusted on main ingredient along with other ingredients, spices and water will be just sprinkled so that to lightly bind with the main ingredient and a stiff dough is formed. In short, for bajjis a runny batter is prepared and the main ingredient is just dipped in batter. For pakodas a firm dough is prepared where the main ingredient is mixed into the dough.

Also Baking Soda will be added in bajjis so that they can puff up, whereas baking soda is not added in pakodas. In Bajjis the main ingredient is dipped in batter so batter needs to puff up after frying, otherwise bajjis will be hard to eat. Whereas in pakodas, flour is just dusted and hence it doesn't need to puff up.


Ingredients for kanda bhaji recipe - south indian onion pakoda recipe

1. Onions - 3 big onions
2. Besan(Chick Pea) Flour - 1 n 1/2 cup
3. Rice Flour - 1/4 cup
4. Curry Leaves - 2 sprigs
5. Mint Leaves - 2 sprigs (Optional)
6. Ginger Garlic Paste - 1 tsp (Optional)
7. Cumin Seeds - 1 tsp
8. Carom Seeds - 1/2 tsp
9. Asafoetida(Hing) - A Pinch
10. Salt - To Taste
11. Red Chilli Powder - 1 n 1/2 tsp
12. Water - As Needed (Preferably 1/4 cup)
13. Oil - For Deep Frying



Do checkout my other tea time snack recipes,

Egg frankie and Veg frankie

- Sweet Corn Vada

- Stuffed Mirchi Bajji


Instructions:

How to make kanda bhaji - south indian onion pakoda crispy


1. Slice the onions length wise to thin long strips. Add salt mix nicely and rest it for 5 minutes. Because of the salt, onions loose water from them.

2. Now to the onions add besan flour, rice flour, red chilli powder, chopped mint leaves(if using), chopped curry leaves, carom seeds, cumin seeds, ginger garlic paste and asafoetida and mix well. Do not add any water

3. Take oil in a frying pan and heat it. When the oil is hot take a fistful of dough and drop it in to the hot oil in small amounts. If you feel the dough is too dry, then sprinkle very little water, mix well and then drop it in to the oil


4. Fry nicely and drain them on a tissue paper. Hot crispy south indian onion pakoda recipe or kanda bhajis are ready to eat.


South Indian Onion Pakoda Recipe

Tuesday, 20 December 2016

sorakaya pappu - anapakaya pappu recipe andhra style - sorakaya tomato pappu


Sorakaya Pappu or Anapakaya Pappu an andhra style recipe also called as "Bottle gourd Dal recipe" in english, "sorakaya pappu in telugu" and dudhi/ kaddu / lauki dal ki sabzi in hindi. You can call this "sorakaya tomato pappu" as I have added tomatoes in a good amount to make it tangy in taste. This is one of the very easy to make dal recipe. 

sorakaya pappu recipe

Frankly speaking I am not at all a fan of sorakaya. I eat it only because it is like any other vegetable I am supposed to eat. But I love sweets or snacks made with it. This is the very first time in my life so far, to make dal by adding bottle gourd in it. 

Tuesday, 13 December 2016

Aviri Kudumulu Recipe in Telangana Style with Kandi ginjalu (Pigeon peas)


Aviri Kudumulu Recipe a telangana Style steamed delicacy which I have made with Kandi ginjalu and rice flour. This kudumulu recipe in telugu is also called kozhukattai in tamil which can be made in both sweet and savory versions. This particular recipe is a savoury version where rice flour and Kandi ginjalu (Pigeon peas in english or Tuvar Lilva in hindi) are mixed and steamed together. 


Aviri Kudumulu Recipe with Kandi ginjalu


Generally the commonly used beans are Hyacinth beans (Anapakaya in Telugu or Avarekalu in Kannada) which is quite popular in Telangana region of India.

These beans are usually available during winters. It is a very nutritious and healthy breakfast recipe or any past time snack. The procedure is also very simple and easy as very few ingredients go into its making. Previously I have made kudumulu recipe with Anapa ginjalu and this is my favourite one. Kandi ginjala Kudumulu or Thuvaram Payiru Kozhukattai also taste similar. 

Usually these aaviri kudumulu will be served with oil, If you don't like oil as the dip then you can have these as it is. They taste heavenly and also steamed delicacies are good for people on diet as these have very little calories and beans add a great nutritious quotient. 

Hyacinth beans and Pigeon peas are usually available during winters only. But you can try with broad beans (Chikkudu ginjalu in Telugu) also as these are available through out the year and in winter season and kandi ginjalu and anapa ginjalu are easily available in the markets.


Kandi ginjalu - Kandi Kayalu - Pigeon Peas



Ingredients for Aviri Kudumulu Recipe

1. Rice Flour - 2 cups
2. Pigeon Peas (Kandi ginjalu) - 2 cups
3. Green Chillies - 5 nos
4. Spring Onion Leaves - 1 cup (Chopped)
5. Coriander Leaves - 1 cup (Chopped)
6. Salt - To taste
7. Oil - To taste
8. Water - As Needed


kudumulu preparation:

How to make kudumulu recipe with rice flour and Kandi ginjalu in telangana Style


1. Boil pigeon peas by adding some salt and cook till seeds turn soft and not gooey, drain off remaining water


Boiled Pigeon Peas

2. Grind green chillies by adding little salt to a thick paste




3. Now take rice flour in a bowl and add these boiled peas to it
4. Also add chilli paste, chopped coriander leaves, spring onion leaves and some more salt, mix nicely


kudumulu recipe preperation with rice flour

5. Now add water as needed, roll it to a dough and make small apple sized balls using the dough



6. Take each ball, flatten it and press in the middle i.e. make a dent so that it takes the shape of a kudumu as shown below
7. Likewise prepare kudumulu using entire dough and keep them aside
8. Now pour a glass of water in a pressure cooker, apply oil to a idli plate, arrange all these kudumulu on that plate as a heap
9. Pour 2 tbsps of oil on these kudumulu from top to bottom of the heap and in each kudumu so that they might not stick to each other after boiling



10. Now put this plate in the pressure cooker, close the lid of the cooker and do not put whistle. Steam for almost 20 minutes


steamed lilva recipe

11. Once you switch off the flame, open the lid after 5 minutes and take out each kudumu carefully into the serving plate as they will be very hot


kudumulu in idli stand



12. Yummy kandi ginjala kudumulu are ready to serve, you can serve it with any fresh cooking oil as the dip



kudumulu telangana style



Few Tips:

1. Shape kudumulu in a medium size, if you make them thicker then, it takes a longer time to get cooked properly and will be hard while eating. Also, if you make them thinner then, they might break while preparing or even after steaming

2. I feel the taste of kudumulu lies in spring onion leaves also along with beans used. So don't hesitate to add these greens. 

If you like this recipe of Kudumulu with Kandi ginjalu do share with your friends and family.


Kudumulu Recipe

Saturday, 10 December 2016

green peas masala north indian recipe - green peas curry for Chapathi


Spicy Green Peas Masala North indian recipe is one of the best curry for chapathi, roti and pooriI have tasted this green peas masala curry in a restaurant and fell in love, I tried this at home though it didn't came out exact restaurant style but I was happy that it tasted really better. It is also known as Green Peas Hara Gravy or Hara vatana(in marathi) or Hariyali Matar masala recipe. 

green peas masala north indian recipe

Here we use much of the greens like coriander leaves, mint leaves and green chillies to make the gravy look green in colour.
Tuesday, 29 November 2016

aakakarakaya fry or boda kakarakaya kura - aa kakarakaya curry andhra style


Aakakarakaya fry or boda kakarakaya kura andhra style is one of my favourite curry. Aa kakarakaya koora is called as Teasel gourd or Hedgehog or spiny gourd in english, kantola in hindi, kakrol in bengali, kankoda in gujrati and boda kakarakaya in telugu. These are nothing but the miniatures of kakarakaya i.e. bitter gourd, but are not bitter in taste.


aakakarakaya fry

In my childhood I would run away on seeing this curry. My mother used to push this curry into my mouth and I used to cry. But after growing up I started liking it slowly and now I wait for winter season to relish this recipe. As teasel gourd is a seasonal vegetable and is widely available only during winters. For vegetarians this Akakarakaya vegetable is like non veg ☺whenever guests pop up they prepare this curry as a honour. 

Coming to the health benefits of teasel gourd, it is rich in anti oxidants which play a pivotal role in reducing the risk of cancer,