Cashew Nuts Pakoda
- 06
- February
- 2006
Cashew Pakora:Jidi Pappu Pakora. Munthiri Pakoda. Kaaju Ki Pakodi. Ingredients: Cashew nuts 1 bowl full(don’t split them…use only full pods)Gram flour 2 cupsGhee 1/4 cupSoda 1/4 spoonSaltOnions thinly sliced 1 bowlGreen chilies chopped thinly like sticks 1 cupCurry leaves 1 cupGinger- garlic paste 1/2 cupOil for frying. Method: In a wide tray have your gram […]
Onion Pakoda – Hotel Style Vengaya Pakoda
- 06
- February
- 2006
Onion Pakora: Pyaas Ki Pakodiya`n/Pyaas Pakoda/Venghaya Pakoda/Ulipaayalu Pakora.Though it sounds easy….only an experianced cook can make great pakoras. Stick to this short method….if you really like it.Ingredients:Gram flour 2 cupsGhee 1/4 cupSoda 1/4 spoonSaltOnions thinly sliced 1 bowlGreen chilies chopped thinly like sticks 1 cupCurry leaves 1 cupGinger- garlic paste 1/2 cupOil for frying. Method:In […]
Beet Root Masala Poriyal
- 06
- February
- 2006
Beet Root Masala: Ingredients: Beet root 3Green chili 1 deseed – choppedOnion 1 finely choppedTomato 1 – pureeSaltTurmeric pinchChili powder 1 spoonMustard 1/4 spoonCilantro to garnishOil few spoons. Method: Peel and chop beet root, set aside. In a wok, heat oil. Crackle mustard and chilies, add onion and fry real good. Followed by tomato puree […]
Keerai Bonda
- 06
- February
- 2006
Keerai Bonda: (Spinach Bonda) Ingredients: Gram flour 1-2 cups Rice flour 2-4 spoons Salt Soda 1/4 spoon Egg white 1 Onions very finely chopped 1 cup Spinach finely chopped 1 bowl Green chilies finely chopped 1 cup Curry leaves very finely chopped 1/2 cup Coriander very finely chopped 1/2 cup Mint leaves finely chopped 1/2 […]
Milagu Vadai / Anjeneyar Koil Vadai
- 06
- February
- 2006
Milagu Vadai: Anumar Kovil Vadai. Anchineya Temple Vadai. Hot Peppercorns Fritters. Miriyalu Vada. Kali-Mirch Ka Vada. People call this Anuman Kovil Vadai coz…this is issued as Prasad at these temples. But I have tasted this Vadai in a diffenert temple. Vellore Jalakandeeswarar Temple! And each time…..Dad calls this Vellore Kovil Vadai. Pretty confusing. So whatever […]
Maida Bonda
- 02
- February
- 2006
Maida Bonda:Ingredients: All purpose flour 1-2 cupsRice flour 2-4 spoonsSaltSoda 1/4 spoonEgg white few spoonsOnions very finely chopped 1 cupGreen chilies finely chopped 2-3 spoonsCurry leaves very finely chopped 2-4 spoonsOil for frying. Method:Mix all ingredients together except oil. Using water….make a thick batter. So that you could make proper roundels. Heat oil in a […]
Keema Vadai – Serious Eats
- 02
- February
- 2006
Other Names Keema Vadai. Mutton Kheema Vadai. Minced Meat Fritters. Ingredients Keema 250 gms(minced goat’s meat) Chana dal 1 cup(soaked) Ginger-garlic paste 3 spoons Curry leaves 3-4 twigs (chopped) Salt 1 tsp fennel seeds 2 tsp chili flakes Onions very finely chopped 1-2 Green chilies finely chopped 2-3 Chopped mint leaves Chopped coriander leaves Rice flour […]
Onion Bonda / Mutta Bonda – Rainy Day Snacks
- 02
- February
- 2006
Onion-Egg Bonda: Daddy’s Onion-Egg Bonda. I prepared this dish, under my Dad’s supervision!:) Yeah….he makes this really good, he is the Bonda Master at home. Ha ha ha ….couldnt help it…my M.Phil classmates call me ‘Bonda’! It is/was my nickname at the University! So….slowly even at home, Dad started calling me ‘Bonda’! Well…anyway, here is […]
Masal Vadai – Dad’s Favorite
- 02
- February
- 2006
Masaal Vadai: Madras Masal Vadai. Paruppu Vadai. Parippu Vadai. Ingredients: Chenna dal 1 cup(soaked in water 45 min) Ginger-garlic paste 3 spoons Curry leaves 3-4 twigs (chopped) Salt Onions very finely chopped 1-2 bowls Green chilies finely chopped 2-3 spoons Finely chopped ginger 1-2 spoons Chopped mint leaves 1 cup Chopped coriander leaves 1 […]
Pala Kura Pappu Charu / Spinach Dhall
- 02
- February
- 2006
Pala Koora Pappu Chaaru:(Andhra Style) Also known as: Spinach n Lentil soup. Pala Keerai Paruppu. Palak dhall.This is my favorite Hyderabad Hostel food. The cook used to make it really well. My Mommy never used Palak greens in cooking and she always prefer either masiyal or poriyal. So it was kind of different to me. […]
