Potato Fritters Recipe – 2

Potato fritters are an all time favourite whether they are deep or shallow fried. Though either Besan/Chickpea flour, Rice flour or Semolina is used to coat them, the marination used varies, depending upon individual choice. Today I have used the Tandoori Masala of Single Spoon spices in the marinade. Potatoes that I used are the Organic ones by Kedia Organics and the Semolina /Rava is by Satyam Foods. The fritters taste divine!

Ingredients :

  • 2 large potatoes
  • 1 heaped tsp Chilly powder
  • A large pinch of Haldi/Turmeric powder
  • 1/2 tsp Tandoori Masala
  • Salt
  • 1/4 tsp Amchur powder/Dried Mango powder
  • Salt
  • 10tbsps Semolina/Rava
  • Oil for frying

Method :

Deskin and slice the potatoes thinly. Wash them under running water and then drain them. Sprinkle the chilly, turmeric, Amchur, Tandoori masalas and salt. Mix well. You can replace Amchur powder with juice of half a lime if it is unavailable. Mix well and refrigerate for half an hour. Coat the slices with Rava. Heat oil in a pan. Gently slide in the potato slices five to six at a time and deep fry on a gentle flame till crisp and golden. Drain on a paper towel and serve hot with Tomato Ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tikklet Recipe

After making the Stuffed Snake gourd and the Sweet potato fritters, the filling of the Stuffed Snake gourd and the batter of the Sweet potato fritters was left over. I was just thinking what to do with the little of each which was left, when a thought struck me. Why not combine both and make it into a tikki or cutlet? Well… It was neither a tikki nor a cutlet so called it Tikklet. 😁

Ingredients :

The ingredients are the left overs of both the recipes, links to which are given below.

Stuffed Snake Gourd Fritters Recipe

Sweet Potato Fritters Recipe – 2

Method :

Combine the ingredients of both the above mentioned recipes and mix thoroughly. Add some finely chopped Coriander leaves and onions, pat them into shape and deep fried them to a golden brown. Serve with Tomato ketchup or a mint chutney.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Potato Fritters Recipe – 2

I tried my hand at making these Sweet potato fritters by adding some Semolina to the usual batter. Turned out really crisp and delicious!

Ingredients :

  • 1 medium sized Sweet potato
  • 100 gms Rice flour
  • 100 gms Besan/Chickpea flour
  • 100 gms Rava/Semolina
  • 1 tbsp Chilly powder
  • 1/3 tsp Haldi/Turmeric powder
  • 1 tsp Hing/asafoetida
  • 1/4 tsp Ajwain / Carom seeds
  • 1/4 tsp Jeera /Cumin seeds
  • Salt
  • Oil to fry the fritters.

Method:

Deskin the sweet potato, wash and slice into desired shape. Place them in a bowl of water to prevent them from changing colour. Tip Besan Rice flour and Rava in a bowl. Add the Chilly powder, Turmeric, Asafoetida, Ajwain, Cumin seeds salt and enough water to make a batter which is neither too thick nor thin. Remove the sweet potato slices from the water and pat them dry. Heat oil in a pan. Dip the slices in the batter till they are well coated and gently slide them into the hot oil. Fry on a medium flame till they turn golden and crisp.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Stuffed Snake Gourd Fritters Recipe

Two boiled potatoes lying in the refrigerator stared at me every time I opened it. A small fistful of roasted peanuts, left over after making Peanut chutney looked imploringly at me, asking me to finish them off. Semolina, Rice flour and Besan began to wonder what they would be used for when I brought them out and placed them side by side on the kitchen counter top. Little did they know that they would all end up together in some amazingly delicious stuffed Snake Gourd Fritters!

Ingredients :

  • 2 boiled potatoes
  • 2 tbsps roasted peanuts
  • 1 tsp Jeera/Cumin seeds
  • 3 green chillies
  • Juice of half a lemon
  • 2 tbsps Besan/Chickpea flour
  • 2 tbsps rice flour
  • 4 tbsps Semolina
  • 8 roundels of Snake gourd
  • Salt
  • Oil for roasting

Method :

Deskin the Snake gourd. Wash and cut either diagonally or round into slices. Microwave them for a couple of minutes to soften them and so that they shallow fry easily. Peel the boiled potatoes and mash them. Powder the peanuts and add it to the mash. Coarsely grind the green chillies along with the jeera and tip it into the potato and peanut mash along with Lemon juice and salt. Mix all the ingredients well and stuff this mixture into the Snake gourd. Take Besan, Semolina and Rice flour in a plate and mix well. Dust the stuffed Snake Gourd in this mixture and refrigerate for an hour. Heat a tava/ skillet. Brush it with oil. Place the pieces of snake gourd on it and drizzle with a little oil. Roast till they turn a nice golden yellow. Flip. Roast on the other side too. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bhindi Kurkure/ Okra Fry Recipe

Bhindi Kurkure can be enjoyed as a snack or as an accompaniment. Thin slivers of Okra sprinkled with spices and deep fried to a crisp are amazingly delicious and crunchy!

Ingredients :

  • 250 gms Bhindi/Okra
  • 1 tbsp chilly powder
  • 1/4 tsp Haldi /Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tsp Jeera /Cumin powder
  • 1/2 tsp Hing/asafoetida (Optional)
  • Juice of half a Lemon
  • 2 tbsps Besan/ Chickpea flour
  • 2 tbsps Rice flour
  • 1 tbsp finely chopped Coriander leaves
  • 1 sprig of curry leaves
  • Salt
  • Oil for frying the Okra.

Method :

Wash and thoroughly pat dry the Okra. Snip off both ends. Slice it in the centre vertically into two. Remove the seeds and slice the Okra into long strips. Tip it into a bowl. Drop in the Lemon juice and mix well. This prevents stickiness. Sprinkle the Chilly, Turmeric, Coriander and Cumin powders. Tip in the Asafoetida and the chopped coriander leaves. Mix thoroughly. Add the Besan and Rice flour and see to it that the Okra strips are coated well. Keep aside for a couple of minutes. Divide into three to four portions. Meanwhile heat oil in a pan. When the oil is hot, add salt to one portion of the Okra, mix and sprinkle it into the hot oil. Fry on a high flame till it turns golden yellow and then lower heat and fry till crisp. Finish off similarly with the remaining portions of the Okra. Deep fry the curry leaves, gently crush them with your fingers and mix them well with the fried Okra. Drain on a Paper towel and serve hot.

Note: The salt is added to the Okra and spice mixture just before frying to prevent it from releasing water.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chutney Sandwich Recipe

Chutney sandwiches are a favourite with children and elderly alike. They can be served as appetizers, packed in the children’s lunch box or make for a quick snack. You can also pile in some vegetables and cheese and make a meal of it! The Recipe Link to the All purpose Chutney is given below.

All purpose Chutney, Recipe

Ingredients :

  • 1 Loaf of Bread
  • Butter
  • All purpose Chutney

Method :

Trim the crust of the slices of bread. Butter them thinly with either home made or store bought butter. Apply a thin layer of All purpose Chutney. Place the slices together and cut into triangles. Serve with Tomato Ketchup.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Beetroot and Potato Cutlets Recipe

I had some boiled beetroot and Potato left after making sandwiches the other day. Mashed them, added some spices and turned them into cutlets. Served with the All purpose Chutney and ketchup they taste amazing!

Ingredients :

  • 1 small Beetroot
  • 1 large potato
  • 4 slices of bread
  • 5 green chillies
  • 3 cloves garlic
  • 1 inch piece of ginger
  • 2 tbsps coriander leaves
  • 1/2 tsp Garam masala
  • Salt
  • Juice of half a lemon
  • 5 tbsps Bread crumbs
  • Oil for frying the cutlets

Method :

Pressure cook the beetroot and Potato. Peel them. Chop and mash them well. Grind the coriander leaves, green chillies, ginger and garlic to a smooth paste. Tip it into the mashed vegetables along with the lemon juice, Garam masala and salt. Mix well. Dip the slices of bread in water, squeeze out all the water well, crumble and add it to the vegetables. Mix everything well. Drop in the bread crumbs and shape into cutlets. Heat oil in a pan. Gently slide in two cutlets at a time. Deep fry them till crisp. Serve with Chutney and Tomato ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cocktail Samosa Recipe

Cocktail Samosa as the name indicates are those tiny samosas which are served as a starter with a tamarind and date chutney or a mint and coriander chutney. They stay good for three days if stored in an air tight container.

Ingredients :

  • 500 gms Maida/all purpose flour
  • 2 tbsps Rava/Semolina
  • 5 tbsps ghee/clarified butter
  • Salt
  • Water
  • Oil to fry the Samosa

For the Samosa Filling:

  • 250 gms Frozen Peas
  • 1 tbsp Coriander powder
  • 2 tsps sugar
  • 1 tsp Garam masala
  • 4 green chillies
  • Salt
  • Juice of one Lemon
  • A few sprigs of coriander leaves.
  • 2 tbsps oil

Method :
Take the all purpose flour in a bowl. Drop in the semolina, salt and ghee and mix well till you get a crumbly dough. Add water little by little to the dough to form a hard and firm dough. Allow it to rest covered for about twenty minutes. Meanwhile make the filling for the Samosa. Boil the peas till three fourth done. Mash them coarsely with a masher. Grind the green chillies, Coriander leaves and sugar coarsely and tip it into the peas. Add salt, Coriander powder, Garam masala and the Lemon juice. Mix thoroughly. Heat oil in a pan. Drop in the mixture and stir for about four to five minutes on a gentle flame till it is dry. Keep aside. Uncover the dough and knead it well. Pinch balls of the dough and roll them into circles of four inch diameter. These circles should neither be too thick nor thin. Cut the circle into half. Take one of the semi circles and shape it into a cone. Fill it with the pea mixture. Apply a little water to the edges of the cone to seal it. Similarly finish off with the rest of the dough. Heat oil in a pan. Drop in two to three of the samosas at a time and fry to a rich golden brown. Drain them on tissue paper. Serve them hot with mint and coriander chutney chutney, tomato ketchup or with a date and tamarind chutney, recipes for which you can find under the catagory of ‘Chutneys’ of this website.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Raw Banana Wafers /Nendran Chips Recipe

These are a speciality both in Kerala and in Mangalore, where Coconut oil is used to fry these wafers/chips. The Banana used is a special variety called Nendran which is the native of Kerala. Sliced directly into the hot coconut oil and fried till crisp, these golden beauties are light, crunchy and simply melt in the mouth!

Ingredients :

  • 4 Raw Nendran Bananas
  • 1 tsp salt
  • 5 tbsps water
  • Coconut oil to fry.

Method :

Dissolve the salt in five tbsps of water. Heat the Coconut oil in a pan. Slice the raw Nendran bananas with a slicer directly into the hot oil. Keep tossing . When it starts turning crisp drop in a spoon of brine. Fry till crisp. Remove, drain and store in air tight container when cool.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Raw Banana Fritters Recipe

Fritters are a dish common to all the states of India. Posting Raw Banana Fritters the Kerala way today. Each state has their own way of making them. The people in the North use a batter of Chickpeas to dip the veggies in, some use all purpose flour, in Karnataka it is a mixture of Chickpea and rice. In Kerala only rice flour is used. Each has its own unique taste.

Ingredients :

  • 2 Raw Bananas
  • 100 gms Rice flour
  • 3 tsps Kashmiri Chilly powder
  • 1/2 tsp Hing/asafoetida
  • Salt
  • Oil to fry the fritters

Method :

Deskin the Raw bananas and slice them. Wash them thoroughly under running water. Tip the rice flour, salt, chilly powder and Asafoetida in a bowl. Add enough water to make a batter of pouring consistency. Heat oil in a pan. Dip the slices in the batter and gently slide them into the hot oil. Fry till crisp. Drain on tissue paper and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.