Breadfruit Fritters Recipe

Posted on by vinaya

Apart from the pakoras, Breadfruit fritters are a must during the season when it is available. A vegetarian avatar of fried fish.

Ingredients:

  • Breadfruit
  • Besan
  • Rice flour
  • Salt
  • Hing/asafoetida
  • Oil for frying

Method:

Deskin the Breadfruit. Do not discard the skin as it can be stir fried. Marinate in a mixture of chilly powder, salt and hing. Refrigerate for an hour. Mix the besan and rice flour in the proportion of 2:1. Coat the breadfruit with this mixture and deep fry till crisp.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Pointed Gourd or Parwal Fritters Recipe

Posted on by vinaya

A variety of dishes are made from pointed gourd, fritters being my all time favourite. They can be enjoyed on their own or as an accompaniment to dal and rice. Either way they are a treat!!!

Ingredients:

  • Pointed gourd
  • Chilly powder
  • Salt
  • Hing/asafoetida
  • Besan
  • Rice flour
  • Oil for frying

Method:

Slice the pointed gourd lengthwise. Some prefer to deskin it. I prefer mine with it on. Marinate it in a mixture of chilly powder, salt and hing. Refrigerate for an hour. Mix besan and rice flour in the proportion of 2:1. Coat the slices with this mixture and deep fry till crisp.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pumpkin Fritters Recipe

Posted on by vinaya

This is a personal favourite. It can be enjoyed on its own or with a salsa dip or Schezwan sauce. I like mine without any accompaniment. ❤️

Ingredients:

  • Pumpkin
  • Chilly powder
  • Salt
  • Hing/asafoetida
  • Besan
  • Rice flour
  • Rava/semolina
  • Oil for frying

Method:

Deskin the Pumpkin. Do not throw away the peel. Fritters can be made of the peel too. Marinate the slices in a mixture of chilly powder, salt and hing. Refrigerate for an hour. Take Besan, rice flour and rava in the proportion of 2:1:1. Mix all the three well. Coat the marinated slices in this mixture and deep fry till crisp.

Breadfruit Pakora Recipe

Posted on by vinaya

Breadfruit pakoras are a delicacy for Mangaloreans!! This is again seasonal, so a variety of dishes are made and relished when it is in season.

Ingredients:

  • Breadfruit
  • Besan /gram flour
  • Chilly powder
  • Salt
  • Hing/asafoetida
  • Oil for frying

Method :

Deskin and slice the breadfruit thinly. Mix the besan, salt, chilly powder and hing. Add a little water at a time to make a batter of pouring consistency. Dip the breadfruit in the batter and deep fry to a golden brown.

Banana Fritters Recipe

Posted on by vinaya

Kerala is famous for its Nendrapalam Bananas. It is used for making Halwa, fritters, subzi or even roasted or boiled with a pinch of pepper and jaggery. Fritter time here dear friends❤️

Ingredients:

  • 1 large Kerala Banana
  • Salt
  • Chilly powder
  • Hing/asafoetida
  • Rice flour
  • Oil for frying

Method:

Slice the banana thinly and marinate it in a mixture of salt, chilly powder, hing and rice flour. Sprinkle a little water to coat the banana slices well. Refrigerate for an hour. Heat oil. Deep fry till crisp.

Bread Pakoda Recipe

Posted on by vinaya

The batter for making Pakoras remains the same but the ingredient which is dipped into it varies. Vegetables, flowers, buds, leaves and also bread, paneer and fruits are dipped in the batter and deep fried. Posting a bread pakoda in here. ❤️

Ingredients:

  • 3 slices of bread cut into triangles
  • Green chutney
  • 150gms Besan/gram flour
  • 2tbsps rice flour
  • 1/4tsp ajwain/carrom seeds
  • 1/4tsp Hing/asafoetida
  • Salt
  • 1/2tsp chilly powder
  • Oil for frying

Method:

Mix the gram flour, rice flour, ajwain, salt and chilly powder together. Add a little water at a time to make a thick batter of pouring consistency. Apply the green chutney on one side of the slice of bread. Dip it into the batter and deep fry to a rich golden brown. Serve with tomato ketchup.

Mango Firni Recipe

Posted on by vinaya

Firni is a Punjabi dessert and is made with coarsely ground rice cooked in milk. One can adapt it to cater to one’s taste by adding a flavour of one’s choice. Here I have added Mango puree as the family is partial towards mangoes. ❤️

Ingredients:

  • 1 litre milk
  • 5tsp Basmathi rice coarsely ground
  • Half tin Nestle condensed milk
  • 1tspCardamom powder
  • 300gms mango puree
  • A few almonds and pistachios slivered.

Method:

Wash the Basmathi rice and grind it to a coarse paste. Add it to the milk and keep stirring so that it doesn’t form lumps. Once it starts boiling, lower flame and allow the rice paste to cook. After it is done add the condensed milk and Cardamom powder to it. Allow it to cool and then add the mango puree mix thoroughly. Refrigerate. Garnish with slivered almonds and pistachios. .

Coconut Rice Recipe

Posted on by vinaya

Coconut rice is usually served for breakfast by the Mangaloreans though it is one of the items on the lunch menu of the Andhraites. Anyway, what is in a name as long as it is delicious? ❤️

Ingredients :

  • 250 gms Basmathi rice
  • 2 dry red chillies
  • 1 tsp mustard
  • 1 tsp urad dal
  • 1/2 tsp methi seeds
  • 3 tbsps coconut oil
  • Salt
  • 3/4 litre water.
  • 1/2 of a small coconut.

Method :

Heat the oil. Add the mustard, and after it splutters the urad dal, methi and then the dry red chillies in that order. Pour in the water and salt and after it boils add the rice. Cover and cook till done. Garnish with coconut.

Mysore Masala Dosa Recipe

Posted on by vinaya

Mysore Masala dosa is a variation of the regular Masala dosa. Green chutney is spread on the dosa and the potato bhaji is placed inside or outside the dosa as per choice and served with chutney and sambhar.

Ingredients:

  • 3/4 cup urad dal
  • 1/4 cup toor dal
  • 2.5 cups rice
  • 1 tbsp methi
  • Salt
  • 2 tsps sugar

Method:
Wash the the rice, urad dal and toor dal and soak them in enough water together for 5 hours Soak the methi seeds separately. Grind to a smooth batter non stop in the grinder for half an hour adding water little at a time to fluff up the batter. Remove, add salt and allow to ferment for 10-12 hours. Add the sugar and mix well. Make dosas.

Bhaji

  • 6 potatoes pressure cooked, peeled
  • and chopped
  • A fistful of peas
  • A carrot chopped fine
  • 4 large onions sliced
  • 10 Green chillies
  • 3 inch piece of ginger
  • 2 tomatoes chopped
  • Chopped coriander leaves

Boil the carrot and peas till done. Grind the green chillies and ginger to a coarse paste. Heat 4 tbsps oil. Add a tsp of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add half a spoon of jeera. Toss. Add the sliced onions, salt and the coarsely ground ginger green chillies. Roast till the onions are transparent. Add the chopped tomatoes, a pinch of haldi and roast till the tomatoes are mushy. Add the chopped potatoes, mix, and heat well. garnish with coriander leaves.

Sandwich chutney

  • This is to be spread inside the
  • dosa.
  • 4 tsps grated coconut
  • 15 green chillies
  • 2 inch piece of ginger
  • 9 garlic cloves
  • A small bunch of coriander leaves
  • A few mint leaves
  • Juice of one big lemon
  • Salt

Grind all the above to a smooth paste.

Chutney

  • 100 gms roasted chana dal/ Daalia /
  • putani/roasted Bengal gram powdered
  • A small bowl of grated coconut
  • 7 green chillies
  • A tsp of tamarind paste
  • A bunch of coriander leaves
  • 1 sprig curry leaves
  • Salt

Powder the Daalia and then add the rest of the above mentioned ingredients. Grind to a smooth paste with water. This chutney is not seasoned.

Spread the dosa on a skillet or tava. Drizzle oil and allow to cook. Apply the sandwich chutney and spread it on the entire dosa. Place a few tsps of bhaji and fold the dosa. Serve hot.

Fresh Pepper Brined Recipe

Posted on by vinaya

Fresh pepper is a delicacy. It is not only enjoyed by the Indians, but you can find tiny bottles of it in the European supermarkets too. Grown in the Southern parts of India, fresh pepper is brined and eaten with curd rice as a digestive.

Ingredients:

  • Fresh pepper
  • Salt
  • Lemon juice

Method:

Wash and dry the fresh pepper. Dissolve in water as much salt as would be required for the quantity of pepper to be brined and boil the solution well. Cool thoroughly. Add lemon juice as per requirement and then drop in the fresh pepper into the brine. Store in sterilized bottles in the refrigerator. Takes a couple of months to mature before it can be consumed.