Appla Vodo(Pappadavada/Papad Vada).

Appla Vodo(Pappadavada/Papad Vada).

Ingredients:

Full-size appolu\papad-20(pappadam in Malayalam)(preferably smaller ones),

Raw rice-1 1/2 cups,

chilly powder-1 tsp,

turmeric powder-1/4 tsp,

hing-1/8 tsp,

jeera powder-1/8 tsp,(optional)

white til-1/2 tsp,(optional)

salt to taste,

oil for frying.

Method:

Dry the papads in the sun for a long time  or prick the papads with a fork in many places so that papads do not get puffed, while frying.

Soak the rice for 4 hrs.

Grind it smoothly with chilly powder, turmeric powder and hing.

Add salt, jeera powder, hing  and til.

Make the batter little watery, so that, a thin outer coating can be had to ensure that the papads can be fried quickily.

Heat oil in a pan and fry the papads, one by one, after dipping in the batter.

Roll over and fry both the sides.

When cool, store in an airtight container.

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Ribbon Pakoda(Spicy Snack)

Ribbon Pakoda(Spicy Snack)

This is a snack which goes well with evening tea/coffee. It is very easy to prepare.

Ribbon Pakoda(Spicy Snack)

Ingredients:

besan(gramflour)-2 cups,

rice flour-1 cup,

chilli powder-1 tsp,

turmeric powder-1/4 tsp,

til-2 tsps,

hing-1/8 tsp,

salt to taste,

oil-2 tsps,

oil for frying the pakoda.

Method:

Mix  all the ingredients, except oil, in a vessel to make a soft dough.

Heat oil in a frying pan.

Using a Sev machine and ribbon mould, press the ribbons directly in the hot oil.

Keep the flame to medium.

Keep on rolling it upside down 2 to 3 times, till the formation of bubbles in the oil subsides.

When done, remove from oil using a perforated laddle.

Place it on tissue paper to remove excess oil.

Can be stored in an airtight container.

Note:

Crushed pepper and jeera can be added to the dough,as per choice.

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Godi Chakkuli(Sweet Murukku)

Godi Chakkuli(Sweet Murukku)

Godi Ckakkuli(Sweet Chakli/Murukku) is made using jagerry and coconut milk. Boiled white rice is used for this purpose.

Godi Chakkuli(Sweet Murukku)

Ingredients:

boiled rice-2 cups,

thick coconut milk-1 cup,

powdered jagerry-1 cup,

salt-1/4 tsp,

til(sesame)-2 tsps,

oil for frying chaklis.

Method:

Soak the rice for 6 hrs.

Grind the rice using coconut milk to a smooth and thick paste.

Add jagerry, til and salt and mix well. If the dough is watery, add little raw rice flour to bring it to the proper dough consistency.

Make chaklis with the help of the chakli machine and deep fry in oil.

When cool, store them in the airtight container.

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Narla Chakkuli.(Boiled rice Coconut Chakli)

Narla Chakkuli(Boiled Rice Coconut Chakli)

Chakli can also be prepared using boiled rice and coconut milk. This is a delicacy of the konkani community.

Ingredients:

boiled rice(ukda chawal)-2 cups,

coconut milk-1 cup,(see tag coconut milk)

jeera-1 tsp,

til(sesame)-2 tsps,

salt to taste,

oil for frying.

Method:

Soak the rice for 6 hrs.

Grind to a smooth batter using coconut milk and salt.

Add jeera and til and mix well.

The consistency of the batter should be almost as good as dough.

If it becomes watery, add a small quantity of raw rice flour to bring it to the proper consistency.

Make chaklis on paper using a chakli machine and deep fry them in batches till they become crispy.

A batch of 8 to 10 chaklis can be fried at a time.

NOTE:

After heating the oil on high flame, bring the flame to just above medium, before frying the chaklis.

Once done, put them on a tissue paper to remove excess oil.

When cool, store them in an airtight container.

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DUDHIYA KOLE THALLELE(PUMPKIN BUDS/FLOWER FRY)

 

DUDHIYA KOLE THALLELE(PUMPKIN BUDS/FLOWER FRY)

People may not be knowing that the buds as well as the flower of the pumpkin are used in cooking. It tastes very good and  goes well with the meals.

Ingredients:

Flowers/buds-20 nos,

chilli powder-1 tsp,

turmeric powder-1/4 tsp,

hing-1/8 tsp,

Thallele Dudhiya Kole

rice flour-2 tbsps,

salt to taste and

oil for frying.

  

Method:

Mix all the condiments.

Wash the buds and add to the above mix.

Sprinkle little water and mix well. The masala should be uniformly distributed on the buds.

Keep aside for 5 mts.

Heat oil in a pan and deep fry the buds till crispy.

Place them on a paper napkin.

When cool, store them in an airtight container.

Note:

To get the proper crispiness, fry the buds on a medium flame.

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