Onion Pakora / Fritters

 

          These piping hot pakoras made of some sliced onion, gram flour and few basic ingredients are worth a try. These crispy treats are a perfect tea time snack especially on a rainy day. You can also enjoy them as an appetizer with sweet tamarind chutney / tomato sauce or green chutney. Last, but not the least, they are a great accompaniment to our normal dal-chawal or khichdi. So check out the step by step pictorial recipe to prepare this popular comfort snack.

• 2-3 onion, sliced
• 1 cup gram flour
• 2 tbsp. rice flour
• 2-3 green chilies, chopped
• 1 tsp. ginger, grated
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. carrom seeds
• 1/2 tsp. cumin powder
• 1 tbsp. hot oil
• 1/2 tsp. red chili flakes
• oil to deep fry

        In a bowl, mix together all the mentioned ingredients (except oil to deep fry). Sprinkle some water to make the dough moist. Refrigerate for a couple of minutes. 

         Heat oil in a pan and drop spoonful of the onion mix in batches. Fry on a medium heat till it is evenly fried. It should be golden and crisp. 

         Drain on a kitchen towel. Serve as an appetizer with sweet tamarind chutney / tomato ketchup / green chutney or as a tea time snack. 

                       Mix together all the ingredients (except oil to deep fry). Sprinkle some

                       water to make the dough moist. Refrigerate for a couple of minutes. 

                               Heat oil in a pan & drop spoonful of the onion mix in batches. 

                                Fry on a medium heat till it is evenly fried, golden and crisp. 

                                   Drain on a kitchen towel.

                       Serve as an appetizer with sweet tamarind chutney / tomato ketchup / 

                       green chutney or as a tea time snack. 

Raw Banana Sukka (Balakai Sukka - Mangalorean style)

 

          This is a traditional Mangalorean style Raw Banana Curry prepared with freshly ground spices that are first roasted to impart the flavour. A generous amount of coconut is also added to the ground spice. It is a simple side dish that has a tempering of mustard seeds, cumin seeds, red chilies, curry leaves, urad dal and asafoetida. This must try dish is especially prepared during special occasions. You can serve it as a side dish with rice or parotta. So check out the step by step pictorial recipe to prepare this classic dish. 

Ingredients - 

• 2-3 raw bananas, cubed
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies
• 1 tsp. urad dal (split black lentil)
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste mixed with 1/4 cup water
• 1/3 cup fresh grated coconut
• 1/2 tsp. turmeric powder 
• salt to taste
• 2-3 tbsp. coriander leaves, chopped

To dry roast & grind - 

• 4-5 dry red chilies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. urad dal
• 1 tsp. raw rice
• 8-10 whole peppercorns
• 1 sprig curry leaves
• 2-3 garlic cloves

          Dry roast all the ingredients mentioned and keep aside to cool down. Then grind into a powder. To it add the fresh grated coconut and grind coarsely. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the cumin seeds, urad dal, curry leaves and asafoetida. Sauté for a few seconds. 

          Add the raw banana, salt and turmeric powder. Sauté for a minute. Then add the tamarind water and cook, covered till tender.

          Add the ground spice and give it a toss. Stir fry for a minute. When done, garnish with coriander leaves and serve as a side dish with rice or parotta. 

                      Dry roast all the ingredients mentioned & keep aside to cool down. Then 

                      grind into a powder. To it add fresh grated coconut & grind coarsely. 

                      Heat oil & temper with mustard seeds & dry red chilies. After it stops 

                      spluttering, add cumin seeds, urad dal, curry leaves & asafoetida. Sauté 

                      for a few seconds. 

                          Add the raw banana, salt & turmeric powder. Sauté for a minute. 

                                Then add the tamarind water and cook, covered till tender.

                                Add the ground spice and give it a toss. Stir fry for a minute.

                                  When done, garnish with coriander leaves.

                                  Serve as a side dish with rice or parotta. 

Tomato Chicken

 

            If you are looking for a simple chicken curry, then you need to try this easy No-Frills Tomato Chicken. It is a must try recipe that can be served during special occasions. In this recipe, the chicken is first fried and then cooked in a tomato based curry. It is very yummy, divine and is a great party recipe. It goes very well with steamed rice, jeera rice, plain biryani, kulcha, tandoori roti, naan or just plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 1 big cardamom
• 4-5 cloves
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. red chili powder
• 1/2 cup tomato puree
• 2 tbsp. tomato paste
• 2 green chilies, slit
• 1/2 tsp. kasuri methi, crushed
• handful of coriander leaves, chopped

          Marinate the chicken with a pinch of salt, turmeric powder and red chili powder for an hour. 

          Heat 1 tbsp. oil in a pan and fry the marinated chicken till light golden in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, cinnamon, green cardamoms, one big cardamom and cloves.

          Add the sliced onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Cook till the oil separates. Add the tomato puree and the tomato paste. Sauté well. 

          Add the fried chicken and salt to taste. Mix everything well so that the chicken is well coated with the masala. 

          Now add 1 cup water, kasuri methi and slit green chilies. Give it a stir. Cover and simmer for 10-15 minutes or till the chicken is tender.

          When done, garnish with coriander leaves and serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapatti.

                          Marinate the chicken with a pinch of salt, turmeric powder & red 

                          chili powder for an hour. 

                        Heat 1 tbsp. oil & fry the marinated chicken till light golden in colour. 

                        Drain and keep aside. 

                              Heat remaining oil & temper with bay leaves, cinnamon, green

                              cardamoms, one big cardamom and cloves.

                   

                                  Add the sliced onion and sauté till light brown.

                      Add the ginger-garlic paste and all the dry spices (except salt) mixed 

                      with some water. Cook till the oil separates. 

                                 Add the tomato puree and the tomato paste. Sauté well. 

                        Add the fried chicken & salt to taste. Mix well so that the chicken is

                        well coated with the masala. 

                             Add 1 cup water, kasuri methi & slit green chilies. Give it a stir.

                         

                              Cover & simmer for 10-15 minutes or till the chicken is tender.

                                  When done, garnish with coriander leaves.

                        Serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori 

                        roti or just plain chapatti.

Sakkarai Pongal (Sweet Pongal - South Indian Dessert)

 

          This is a traditional South Indian Dessert most popular in Andhra / Telangana and Tamil Nadu. This simple preparation includes rice, moong dal (green gram lentil) and jaggery. Sugar also can be substituted. It is generally made during Sankranti and Ugadi festivals. It also goes by the name of Chakkara or Sakkarai Pongal. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup rice
• 1/4 cup split green gram (moong dal)
• 2 cups water
• 3/4 cup brown sugar or to taste
• 1/2 tsp. cardamom powder
• 1 cup milk
• 2 tbsp. ghee
• handful of mixed nuts

          Dry roast the moong dal for a minute or till you get a nice aroma coming through. Soak the dal and rice for an hour. Wash and drain well.

          Pressure cook in 2 cups water for 5-6 whistles. Heat ghee in a pan and sauté the mixed nuts till light golden. (Keep aside few to garnish).

          Add the boiled rice-dal mix, milk and sugar. Mix everything well and simmer on a low flame for 4-5 minutes and mashing them in between. 

          Add cardamom powder and continue to simmer for another 1-2 minutes. Serve them in individual bowls, garnished with chopped nuts.

                           Dry roast the moong dal till you get a nice aroma coming through. 

                                  Soak the dal and rice for an hour. Wash and drain well.

                                 Pressure cook in 2 cups water for 5-6 whistles. 

                                  Heat ghee in a pan & sauté the mixed nuts till light golden. 

                       Add the boiled rice-dal mix, milk & sugar. Mix well & simmer on a low 

                       flame for 4-5 minutes and mashing them in between. 

                     Add cardamom powder & continue to simmer for another 1-2 minutes.

                                Serve them in individual bowls, garnished with chopped nuts.