I am Raji. Till date, I thought that samosas can be purchased only from hotels. After seeing the details given by you, I am thinking of doing it tomorrow. I will post after I do the same as how it comes. I would like to request you to arrange to post all these Snacks items in one file (PDF) so that we can take print out and have it as a book. Raji:thankyou2:
Batata Vada and Vada Pav Ingredients : 6-8 medium sized boiled potatoes 2 cups besan oil for frying salt 4 pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun or sandwich bread. To prepare Masala 1 small piece ginger 4-5 flakes garlic 4-5 green chilies 1/2 cup coriander leaves (chopped) For tempering 1 tea spoon turmeric powder curry leaves 1 teaspoon mustard seeds 2 teaspoon oil Method : Grind ginger, garlic and green chilies together into a paste. Peel and smash potatoes with a potato masher or simply grate them. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. Pour this tempering on the mashed potatoes and mix gently. . Make small balls of mashed potato mixture. (You can flatten the balls if you like) Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside. Now dip each ball/flatten pototoes in the batter, and put like 'bajji' like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot. Note: Instead of adding whole curry leaves, you can grind them along with the ginger- garlic paste to bring out their flavor.
Hi Krishanamma, I want to know how to grate corn kennels from corn cob..... We get corn kennels here but its frozen one... i want to use it fresh........ Thank You, rama
i am joining after along time. i was out of station. dhania pakodas 2 cups finely cut dhania patta 2 table spoons roasted ground nut powder 2 tablespoons lemon juice green chili paste, salt to taste 2-3 tablespoons besan oil for frying mix all the ingridients except oil. if the mixture is too hard add a spoon of water. heat oil for deep frying. drop small balls of the paste. fry till golden brown. take out on kitchen paper. serve hot with chili sauce.
Hi Sorry for delay in replay. You can grate in the grater, in which we grate carrots. it is very easy to do so. Hope this will help you.:-D
Small whole eggplant pakoda Here is one Andra Pakoda / Bajji Small whole eggplant pakoda. Here I am giving the link. Please click the link to know the recipe.
Hi Krishnamma, Really u r doing the good job.Bowsuperb.How u people find time to do all these useful activities.This is really a admirable work.Thank you so much. I am going to try out your rava laddu recipe this week end.......oh God Save me Big Laugh.
Hi Prana, Thanks for your complements. want to ask you one thing. "Oh God save me" ya? Or "oh god save my family members aa?" Big Laugh Just kidding. All the best for your try. Give me a feed back.:-D
Punjabi Dahi Bada Ingredients: 1 cup urad dal ½ kg yoghurt 2 tsp roasted cumin powder 1 tsp red chilly powder 1 tsp kala namak salt to taste 1 inch ginger oil for frying 3 tbsp chopped coriander leaves 15-20 raisins 2 -4 green chilly mint chutney tamarind chutney Method: Wash and soak the dal in cold water 6 to 8 hours. Next day, strain and grind to a smooth paste. Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilly powder and raisins. Heat oil in a deep pan. Drop tablespoons of batter in it and fry until light golden. Remove, drain on absorbent paper. Put the bada in hot water. Leave for 2 minutes. Drain, squeez out the water between the palm of your hands. Whisk the yoghurt well with kala namak and salt to taste. To serve, place the badas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney. Sprinkle red chilly powder, cumin powder. Garnish with coriander leaves, ginger and green chilly.
