Ribbon Pakoda

     There was none who loves sweet recipes at home including me. At the same time, if it is savory dishes, it will get vanished within fraction of seconds. So, most of the time i used to prepare savory snacks at home. Nowadays am getting lot of time to enjoy in kitchen by preparing many new dishes. In that order, i have tried "Ribbon Pakoda" which is our all time favorite snack. Just of thought of sharing my method... Here you go....

ALL YOU NEED:

Rice Flour	1 cup
Besan Flour	1/2 cup
Urad Dhall Powder	3 tbsp
Chilli powder	2 tsp
Garlic Extract	3 tsp
Peanut Powder	3/4 tbsp
Butter	1.5 tbsp
Hing	Pinch
Salt	To Taste
Oil	Deep Fry

METHOD:
     Dry Roast and grind urad dhall. Now take some 5 garlic cloves and grind it in mixie by adding some water and filter the water and keep it aside. Now take a wide bowl, add rice flour, besan flour, urad dhall powder, coarsely grounded peanut, salt, chilly powder and hing. Mix all the dry ingredients well. Now pour the wet ingredients like butter and garlic water, mix well. If required add water until it comes to soft dough. Keep a wide kadai, add required oil for deep frying.

    Meantime take the press grease it with some butter or oil, now add the dough into the press. Once the oil gets heated, press the dough starting from the corners and to the centre. Let it cook for 2 mins and toss it to other side. Once it gets cooked, place it on a tissue paper. Now our favorite snack is ready !!

♬ Sangeetha♡Nambi ♬

Onion Pakoda II

     Just to maintain my diet plan (Funny!), am a choosy eater when comes to junk foods. But if it is this traditional tea time muncher, i'll forget the meaning for DIET and my instant mindvoice will be "DIET??!! What do you mean by that ??!!" he he he... Jokes apart :P I am a die ardent fan of this muncher. Love to taste it all time wither during my tea time or with any meal, u dont believe even i have tasted it with roti sometime. From this you can easily guess my craziness towards this pakoda. Just a year back, i have taste only the store bought pakodas but now i started preparing at home which i can make it ready within 15 mins of time. So, just thought of showcasing it for your review. Here comesssss...............

     Heat oil for deep frying. Meantime, take a wide pan, add Besan flour, rice flour, chilly powder, ginger garlic paste, chopped curry leaf, salt and sprinkle some water and make it a pakoda dough consistency. Mixture should not be watery, its should be very loose to deep fry it. Once the oil gets heated, just take handful of mixture and spread it across the oil. Let it get deep fried for a while, do a stir inbetween until it become crispy.

♬ Sangeetha♡Nambi ♬

Gobi 65

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Cauliflower - 1
Corn Flour - 1 spoon
Maida - 1 spoon
Gram Flour - 2 spoons
Rice Flour - 1 spoon
Red chilly powder - 1 1/2 spoon
Kesari Powder - Pinch (To add color)
Oil - To fry
Salt - To taste



METHOD:
     As this is Cauliflower season, my mom use to prepare this dish weekly once. Myself and my brother will empty the vessel when she in preparation. During this preparation, we should beware of small green worms, for which the cauliflower is the favourite place for shelter. So to ged-rid off that, Boil a pan of water, add the floret pieces and dip it into the hot water for a while. After 10 mins, worms will come out of the florets and start to sink. Now preparation will be more easier when compare to Bajji items.
Take an another pan, mix all the items in "Ingrediants" except oil and marinate with the floret pieces for 15 or 20 mins. Heat a frying pan by pouring required amount of oil and make a deep fry of the marinated cauliflower.