ONION PAKORAS / ONION FRITTERS

ONION PAKORAS / ONION FRITTERS

This post is specially for Ashwini, My Friend(Tomodachi). She enjoyed my Pakoras and asked me to post this recipe.
Thanks Ashwini for bringing me back to the world of blogging!

Onion Pakoras / Onion Fritters

Ingredients:

2- medium size onions thinly sliced
Handful of gram flour
1tsp -jeera
2-3 green chillies
1/2 tsp grated ginger
1tbspn - chopped corriander leaves
2tbspn - oil (for mixing )
salt as per taste
A pinch - soda (optional)
Oil for deep fry



Method:
1. Heat oil in a kadai on a medium flame.
2. Meanwhile, in a mixing bowl add sliced onion, add grated ginger, jeera, chopped green chillies, chopped corriander leaves and add 2 tbspn of hot oil and mix the ingredients. If required add few drops of water just for the binding. Actually onion releases lot of moisture when mixed with salt so need not have to add much water to get the binding.

3. Take small portions of the batter and drop it in kadai (don't have to shape).

4. Fry them till they turn golden brown and serve it hot with desired sauce.

MASALA VADA AND KHARA KADABU

MASALA VADA AND KHARA KADABU

Ingredients:
1 cup yellow gram /channa dal
1tspn ginger and garlic paste
3-4 green chillies
1small pc cinnamon
2cloves
1medium sized onion finely chopped
3tbspn coriander finely chopped
3tbspn cup dill leaves finely chopped
Salt as per taste
oil for deep frying

Method:
1. Soak channa dal for 3 hrs. Drain the water
2. First grind ginger garlic, green chillies, cinnamon and clove into fine paste.(As the quantity will be less to grind, add little dal and just add few drops of water).
3. Grind the dal coarsely without adding water-if required add few drops.
4. Mix the grinded masala, grinded dal, chopped onion, chopped corriander, chopped dil and salt.

5. Heat oil in a frying pan on meduim flame.
6. Make small balls, pat them gently to give a round shape.
7. Deep fry till it turns golden brown-If necessary turn your flame low.

Serve it hot

KAHARA KADABU

Khara Kadabu is steamed with the same vada masala .
Ingredients are same except oil for deep frying.
You can steam using idli cooker or in a micro wave . I have steamed in microwave for 6minutes
Serve it hot.

SPINACH / PALAK FRITTERS

SPINACH / PALAK FRITTERS

Ingredients:
15 spinach/palak leaves -seperated
1cup Gramflour (besan)
1tspn Red chillie powder
A pinch Soda bi-carbonate/ baking soda
Oil to frySalt as per taste

METHOD :
1. Take gram flour in a bowl. Prepare a thick batter with water by adding chillie powder, salt and soda.
2. Seperate spinach leaves from the stem, clean with water and gently wipe dry using a paper towel
3. Heat oil on medium flame in a kadai.
4.Dip each spinach/palak leaves into the besan batter and deep fry in the oil till it turns light golden brown.
Serve it hot with sauce/chutney.

ZUCCHINI FRITTERS / PAKORAS

ZUCCHINI FRITTERS / PAKORAS



My mother prepares Ridge Gourd fritters/pakoras which we relish usually on a rainly or a cozy day! When I see Zucchini, I feel it almost tastes and looks like a Ridge Gourd. So, thought of trying with Zucchini. Yes it tastes good on a cozy day with your hot coffee/tea!! Here goes the recipe...

Ingredients:
1zucchini- thin round sliced
1cup Gramflour (besan)
1tspn Red chillie powder
A pinch Soda bi-carbonate/ baking soda
Oil to fry
Salt as per taste

METHOD
1. Take gram flour in a bowl. Prepare a thick batter with water by adding chillie powder, salt and soda.
2. Heat oil on medium flame in a kadai. Dip each zucchini into the besan batter and deep fry in the oil till it turns light golden brown.
Serve it hot with sauce.

ONION PAKORAS / FRITTERS

ONION PAKORAS / FRITTERS

SOYA CHUNK FRITTERS

SOYA CHUNK FRITTERS
This is my own original recipe -which turned out great!

INGREDIENTS
20Soya chunks
1cup Gramflour (besan)
1tspn Red chillie powder
A pinch Soda bi-carbonate/ baking soda
Oil to fry
Salt as per taste

METHOD
1. Add chunks and little salt to the warm water and keep for 5 minutes.
2. Chunks will become soft. Squeeze out the water.
3. Take gram flour in a bowl. Prepare a thick batter with water by adding chilly powder, salt and soda.
4. Add the squeezed chunks to the batter.
5. Heat oil in a kadai. Dip each chunk into the besan batter and deep fry in hot oil till light golden brown. Serve with chutney or sauce of your choice.

EGG PIZZA

This recipe was accidently born. It was a bad weather, I mean extremely cold. Feeling lazy not in a mood to go for my day to day veggie and milk shopping which they call kaimono in Japanese. But, I had to go or else there is no milk for next day's morning coffee. Called up my hubby and asked him to get while he is returning back home. But, he said he will come home and then we could go. After he came we decided to go to a nearby super market with our 1 yr old naughty son without baby car i.e, either one of us carrying him. We did our veggie shopping which included a pack of 10 eggs. We arrived near the apartment main entrance and thought of exchanging veggie cover with our son. So I was exchanging my son for a veggie bag, didn't hold the carry bag and my hubby didn't notice and dropped the bag-so our eggs were cracked and they were supposed to be treated immediately. I was almost tired for the day and 6 eggs were with huge cracks so, how to get them treated immediately was my question? so, my hubby replied me with his run time recipe within 15-20 min. Here goes his run time recipe- EGG PIZZA- It was real yummy! Today we had some Japanese guest we had decided to add this in our menu. It was a huge hit and they enjoyed it saying Oishii!

Egg Pizza- Serves 4 to 6
Ingredients:
6 Eggs
1 medium sized-Chopped onion
1 Capsicum
1 Red bell pepper
1 Yellow bell pepper
1 Green chilli
4 Button mushrooms
1 medium sized Tomato (Thick with less juice is preferred) Chopped
1 tea spoon Red chilli powder
1 tea spoon Black ground pepper
Butter for frying
½ inch Ginger chopped
4 to 5 cloves Garlic chopped
1 pinch Turmeric powder

¼ cup Mozarella cheese

Coriander and Dill for garnishing (chopped)

Salt – as per taste
1 pinch Sugar
Method
1) Break the eggs into a bowl. Beat well. Add a pinch of sugar and salt and beat again till it froths. Keep it aside.
2) Heat butter in a pan. Add onion and sauté. Add garlic and ginger and sauté. When the onion turns golden brown add other vegetables except tomato and sauté till done. Add turmeric powder.
3) Add salt and red chilli powder, and sauté little more. Now add tomato. Let the tomato not become too soft. Add a pinch of garam masala powder. Remove and keep aside.
4) In a thick bottomed, medium sized pan, add some butter and spread it on the entire pan. Heat the pan on a medium flame. Pour the beaten egg into the pan and cook on low heat.
5) Spread the cooked vegetables on the top. Add coriander and dill. And let it cook on a low heat. If required cover with a lid.
6) Once the egg is done, spread the grated cheese and cover with the lid and let the cheese melt
7) Serve hot with tomato sauce.

GOBI MANCHURIAN

Here in Tokyo at the beginning of the year we have a vacation. It was the second day of the year quite gloomy as it was cloudy. To cheer up our mood and tongue we decided to go for gobi manchurian, which my hubby was longing to have from longtime. It turned out great! Here goes the recipe.

For the Batter
1cup all purpose flour
3tbsp. corn flour
1tspn. ginger garlic paste
1tspn. red chillie powder
salt
water
1 medium size of caulifower

Method
Seperate the florets clean them and drain them dry
Make the batter -let the batter consistency be medium not too thick or thin.
Dip each floret in the batter and deep fry them in the oil on a medium flame.

For the Gravy

1 medium size sliced onion
1 small bunch of spring onion finely chopped
2tsp of garlic finely chopped
2 tsp of green chillies finely choped
2 medium size capsicum
1tsp. soya sauce
2tbsp. tomato sauce
Fresh corriander chopped to garnish
2tbspn of oil
salt as per taste


1 Heat oil in thick bottomed pan, add sliced onions and cook them till they become translucent.
2.Add spring onion, green chillies and garlic and cook them for 2 min.
3. Cut capsicum into half, remove the seeds and make into slices and cook for a minute
4. Add tomato sauce, soya sauce and salt as per taste
5. Add fried gobi and stir well and cook for a min or two
6. Serve hot, garnished with fresh chopped corriander leaves.