Pan Fried Aloo Vada

Pan Fried Aloo Vada - Vidya Pai

Inspired by Preeti Baliga

Recipe

Salt

chopped coriander leaves

lemon juice 

Mashed potatoes 

Method

Mix all the above ingredients well and season with mustard seeds,uraddal, curry leaves,make small balls and keep it aside.

In a bowl make the batter of Chana atta, salt, jeera powder..Roll the 

the potato balls in this batter and lay in appe pan fry from both the sides.

Aloo Vada is ready to serve with desired chutneys or dips.

Banana Flower(Bondi)Wada

Banana Flower(Bondi)Wada - Suresh Sawant

Recipe:

Banana flower Cleaned and chopped around 2 / 3 cups
Soaked in water for 7 / 8 hours.
Chana Dal 1 cup
Soaked in water for 2 hours then grinded to a rough.
Then add banana flower chopped into the chana dal and again grind till mixed properly. Keep aside
Ginger crush 1 t spoon or as req
Garlic crush 1 t spoon or as req
4 / 5 Green chillies crush
Green corriander chopped
Garam masala powder 1 t spoon or as req
Salt and sugar as per taste
Grated Fresh coconut qtr cup or as req
Now add all above items in the same banana flower chana dal stuff and grind a little.
Remove to other plate
Add little buttermilk to make a proper dove.
Now make small or med sized flat shaped balls.
And fry till become golden coloured.
Your Banana Flower Wadas are ready to serve

Bharwa bhindi

Bharwa bhindi - Nutan Shenoy-Kini

Recipe:

Wash and pat dry the bhindi`s, Let there be little moisture left with the bhindi.Give a slit to the bhindi an keep it aside.

Make a mix out of chickpea flour(Besan),rice flour,chilly powder,amchur powder,jeera powder and salt.stuff this mix inside the slit bhindi`s.Let the mix be dry powder and don`t add water to it.

Roll on the flour and fry it in the seasoning kadai with little oil.sprinkle little oil on top of the bhindi,do the same on the other side as well.Kurkuri bhendi ready to serve.

Moolangi Phodis

Moolangi Phodis - Jyoti Nayak Kamath

Soak 1/2 cup rice for 3 hours,grind it to a smooth paste with 2 teaspoon of coriander seeds,salt and 3 teaspoon of chilly powder.then cut mooli into this round slices,dip into the batter and deep fry,this batter can be used for raw jackfruit,kantola and also goint.

Vada Pav from Cocktail Vadas

Vada Pav from Cocktail Vadas - Prasad Naik

Recipe :

• Boil Potatoes, mash well with Salt as per taste. 
• Make Tadka of Rai, Hung, Kadipatta, Green Chillies, Turmeric, Chopped Garlic, Chpopped Ginger. Now to add more flavour of Garlic add Garlic Paste. 
• Add the Tadka in Mashed Potatoes and mix well by making small ballad as we wanted to make Cocktail Vadas.
• Take a Besan Atta in a Vesssal add Red Chilli Powder little Salt, little Haldi and to have more Flavour and Aroma add Garlic Paste. 
• Add cold water and make thin batter so that it has a thin coating on Vada and not thick coating of batter like commercial Vadas. Deep fry in medium hot oil. Since the coating is thin, do not over fry the Vadas. 
• Have with Green Chatni or Dry Lasoon Red Chatni, Sandwich in Pav and here is your Smacking Vada Pav Ready to serve.

Biscuit Rotti

Biscuit Rotti - Pratibha Rao

Recipe :

• For I cup grated coconut, I tbsp rava, 2 tbsp besan, Salt 
• And then add coarsely dry ground red chillies 1 tsp coriander seeds 1/2 tsp jeera. 
• Mix well. Temper with mustard seeds kadi patta hing pref in coconut oil. 
• Keep aside. 
• Then I got caught in some work. . And instead of separately kneading the dough and filling
• I just added the atta to this mixture and made it a slightly hard dough. Roll and deep fry.

Red Pumpkin shallow fry slices

Red Pumpkin shallow fry slices - Prasad Naik

Recipe : 

• Slice the Red Pumpkin as per the size you want. Sprikle Red Chilli Powder, Salt, Haldi and for making it moist add Garlic paste and to bind add Rice Flour, mix it well so that everting get coated on the slices. Keep aside for 1/2 hour and shallow fry by dusting Rice Flour on it. Nice crisp Red Pumpkin Slices are ready to serve.

Schezuan Pakoda

Schezuan Pakoda - Nandini Kini

http://www.kiniskitchen.blogspot.in/.../schezwan-pakoda.html

Palak Pakodas

Palak Pakodas - Shyamala Shenoy

Recipe: Take 1 cup of chopped palak n 1 chopped onion in a bowl.. Add 1tsp red chilli powder, 1/2 tsp jeera powder, 1/2 tsp garam masala, little hing, salt ..mix well..Now add 1tblesp rice flour, 2 tblesp gramflour, add 2 tblesp water..dont add much water nw, as palak n onion leaves water.. Mix well. If required, add more gram flour n water.. It shud b like chapati dough of starting stage (If u add more water it vl not b possible to make round balls in hand..) Nw make lemon sized balls, press n make it little flat n deep fry in oil..

Prawn Pakoda

Prawn Pakoda - Preethi Baliga

Ingredients:-

Tiger prawns-1/2kg
Coriander leaves-1/2 cup
Mint leaves-1/4 cup
Green chilly-6-7
Red chilly powder-1/2tsp
Lemon juice-1tsp
Turmeric powder-1/2tsp
Onion-1small
Cumin-1tsp
Ginger-1"piece
Garlic-6-7 cloves
Coriander seeds-1tsp
Ajwain-1/2tsp
Maida(all purpose flour)-1/2cup
Besan(chickpea flour)-1cup
Corn flour-1/2 cupMethod:- 
Remove the shell and de-vein the prawns.
Now grind all the 11 ingredients from 2-12 to fine paste.
Now marinate the prawns with the paste for about 30 mins.
Now add maida,cornflour and besan to marinated prawns and make a thick batter.No need to add water
Now heat a oil in deep frying pan and start frying all the pakodas till crisp.
Serve hot as an appetizer or evening snack or as a side dish.

Tendle Bajo

Tendle Bajo  -  Namitha Praveen Kamath

Recipe:

Same procedure as other bajjis.. But here i marinated tendle with lil salt and lil chilli powder n kept it aside for an hr. Then coated with besan mixture and deep fried... It really tastes good esp the ripened ones, it has very tangy taste.. Try maadi..

Amaranth Leaves Pakoda

Amaranth Leaves Pakoda  -  Preethi Baliga


Ingredients:

2 cups Amarnath leaves/tamdi bajji
1 cup Besan
1/2 cup Rice flour
1/4 cup Corn flour
1/4tsp baking powder or a pinch of baking soda
1tsp crushed coriander seeds
2tsp Ginger chopped
4-5 Green chillies,chopped finely
1 onion chopped finely
1tbsp hot oil
Oil to fry

Method:Wash and roughly chop the amaranth leaves .
In a mixing bowl mix together onion,green chilles,ginger,salt and amaranth leaves,mix it well and keep aside for 10 minutes.
After 10 minutes of resting time you will notice the amaranth mixture have let out more moisture.
Now add all the remaining ingredients and a tbsp of hot oil, keep mixing with your finger tips.The mixture will start to resemble like bread crumbs
If you see more moisture,then add some more rice flour or if it is dry just sprinkle a tsp of water at a time and form a smooth but stiff dough.
Now prepare pakoras with dough and arrange it on a plate.
Heat a deep frying pan with oil,drop a small ball of a dough into the oil and when it rises immediately to the top,the temperature of the oil is just right to fry the pakoras
Now drop the pakodas into the oil till the pan can hold.Cook over medium flame turning the pakodas once or twice in the middle.
Once the sizzling of the oil subsides and they look golden and crisp,remove and drain them on a kitchen paper/towel to absorb excess oil
Serve hot with tea or coffee

Notes:


Cook the pakodas over a medium heat ,if we cooked over high flame they will get burned quickly and will give out a bitter taste.

Ponsa Muleek(Jackfruit Fritters

Ponsa Muleek(Jackfruit Fritters) - Anitha Shenoy

Ingredients.....
jacfruit-2-3cups(chopped)
jaggery-1/4 cup(powdered)
cashew bits(optional)-little
rice-1cup
coconut-2tbsp
sesame seeds-2tsp
salt- a pinch
oil for deep frying...

Method:
Grind jacfruit pieces along with rice to a fine paste(no water added)...bfr removing
add salt and jaggery powder,give a turn or two.Remove it and transfer to a wide bowl
add cashew bits,coconut and sesame seeds to the mix.Deep fry like small pakora size.
if the mix becomes bit soggy...keep it in the refrigerator for sometime or add some rawa
to make it in a better consistency to hold...muleek is ready to consume...

Bondi Bajo

Bondi Bajo - Ananya Ashwin Pai

recipe: Discard the 3 layer of the banana blossom. And then fine chop it and put in water with salt for some time. Then drain the water and add chopped onions, green chilli, ginger,chilly powder, hing to it. then add some gram flour and rice flour. mix well by adding required salt. deep fry them.

Onion Pakoda

Onion Pakoda - Kiranmayi Kamath
Method:

4-5 medium sized Onion cut lengthwise, half cup besan, 3-4 green chillies chopped fine, n jeera 1/2 tsp.. mix all the ingredients in a bowl with salt to taste. do not add water to this mix as the onion and salt make the batter moist. Heat oil in a kadai, make small balls of the onion mix and deep fry the pakodas. Quantity of Besan can be increased or decreased by checking the consistency of the pakoda batter.the batter should not be watery.It should be firm and you should be able to make small small balls of the mix.

Cauliflower bajos

Cauliflower bajos - Sandhya Puranik

Recipe for the batter:

soak 1/2 cup rice for 2-3 hours ... and grind with red chillies, hing and tamarind to a thick paste using little water (need not be very smooth)...remove and add salt... the veggies with which you want to make bajos or phodis need to be marinated in this masolu for some 10-15 mins and then deep fried.... the leftover masolu can be stored in chill tray for about a week..
can use any vegetable like tender jack,potato,raw banana,sweet potato,drumsticks etc

Pumpkin Leaf Pakoda

Pumpkin Leaf Pakoda - Vidya Pai
Recipe:
Soak 1/2 cup rice & grind it along with red chillies tamarind, hing. Take 1/2 cup urad dal & dry roast it ..cool & powder & add to the rice paste..it should be thick. Now spread this onto the leaf, layer by layer about 5...6 leaf roll cut n deep fry.

Duddi Panna Podi

Duddi Panna Podi - Priya r Shenoy

Dry roast urad till reddish....(1/2 cup).....den washed n soaked along vth raw rice-(1 cup)...grind dem along vth red chilli powder ( some 5 to 6 teasp) n asafoetida n to a nice paste.it shud be thick in consistency....Add salt.
now wash d leaves...n place one on d platform... (upside down) ...den paste d batter over it ...place d second leaf on top of it...apply d batter again..lykl dis continue dis procedure for some 4 to 5 leaves....den roll it tightly.....(lyk u roll d bed) .... n den cut in pieces ...(check d pic for d thickness) ....now dip each pieces n rice flour n deep fry ....

Cabbage Roll

Cabbage Roll - Vidya Nayak Shenoy

Method:

Take only the tender leaves of cabbage, remove the inside thick stem, blanch in hot water for 5 mins, remove n pat dry, prepare the besan batter as we do for bajo, for the filling main veg is potato u can have any other veg which is not watery, yesterday I had peas n potato mash n add red chilli pd, garam masala pd, chat masala n salt, make a cone from the cabbage leaves n place a ball of this mixture dip in the besan batter n deep fry place on the absorbent paper n serve hot.

                               

Bitter Gourd Crispies(Karathe Podi)

Bitter Gourd Crispies(Karathe Podi) - Nisha Baliga Shenoy
Recipe:

Cut Karela ( Bitter gourd ) into thin roundels
Add chilli pd , salt , coriander pd , rice flour, pinch haldi pd.
Mix well. Roll this in rice flour .
Immediately deep fry in hot oil .
Dont keep for too long as it leaves water and loses crispness.
Njoy warm.