#onion corn pakodas

[desicomidas]

Onion Corn Pakodas

These onion corn pakodas are a simple and delicious take on the famous Indian snacks. These pakodas are made with a batter of onions, corn, and Indian spices. It’s a perfect dish to enjoy during monsoons or as an appetizer for gatherings. Instead of deep frying them I made these on appe pan that uses very less oil. I make them and use them for my healthy version of Kadhi to substitute deep fry…

[chiefobservationpeace]

Rainy Season Food Recipes

Can you think of a rainy day, which is complete without a hot bowl of soup or crispy fritters or lip-smacking samosas, with a hot cup of tea? A good book or a movie with some delicious food is what you need on a rainy day. Here we welcome the monsoons with some super dishes, which are perfect for the rain showers.

Some Monsoon recipes are as follows:

1. Bread Pakoda

Ingredients

Bread slices

Coriander and Mint chutney

Boiled potatoes

Dry mango powder

Salt

Chilli powder

Besan

Water as needed

Oil for frying

Method

Mash the boiled potatoes and add salt, chili powder, dry mango powder, chaat masala and mix well

In a bowl, take some besan, add salt, chili powder, chaat masala, and mix well with water to bring to a required consistency.

Now cut the bread into triangles, apply some chutney, and add the mashed potato masala. Take another slice and cover it.

Now dip that bread into the besan batter and deep fry till golden brown.

Serve hot with ketchup.

For a healthier option, you can also use an air fryer.

2. Aloo paneer cutlets

Ingredients

Boiled potatoes

Grated paneer

Chopped Coriander and green chilies

Salt

Jeera powder

Garam masala

Rice flour

Method

In a bowl, mash the boiled potatoes and add the grated paneer.

Then add the chopped coriander and green chilies

Now you can add salt, garam masala, jeera powder and mix well

Then make it into flattened rounds and pat it in rice flour

Shallow fry these patties till golden brown and serve hot with chutney and ketchup.

3. Besan ka Chila

Ingredients

Besan

Chopped onion

Chopped tomatoes

Finely chopped green chilies

Chopped coriander

Water

Salt

Chilli powder

Method

In a bowl, take some besan and add water to it. Mix well to bring it to a required consistency.

Now add chopped onion, tomatoes, green chilies, coriander, salt, chili powder and mix well.

Then heat the non-stick pan and apply some oil to it.

Now make the chilas and cook it will on the pan and serve hot with mint chutney.

4. Corn Chaat

Ingredients

Sweet corn

Chopped tomatoes

Chopped Onions

Chopped coriander

Salt and chili powder

Lime

Sprouts

Chaat masala

Butter

Sev

Method

Boil the sweet corn for 

5 minutes in a bowl.

Heat a pan and add a tablespoon of butter. As soon as the butter melts then add the boiled sweetcorn and mix well. Keep it on a medium flame.

Now add salt, chili powder, chaat masala and fry for 2 minutes

Take it in a bowl and add chopped tomatoes, onions, coriander. Also, add sprouts and mix well.

Now you can squeeze a lime to make it tangy and garnish with sev.

Serve it with a cup of tea as a perfect monsoon dish.

5. Masala Chai

Ingredients

Milk

Water

Tea powder

Sugar

Cardamom powder

Grated ginger

Tulsi

Cloves

Cinnamon

READ MORE....Best Indian Diet Plan Weight Loss Weight gain

[raymike050]

Biryani Maxx

If you are traveling to Cary in North Carolina and looking to eat Indian food, you must visit the Biryani Maxx restaurant. Biryani Maxx is the best place to enjoy Indian cuisine with family and friends. Besides, if you are looking for delivery at your doorstep, their delivery partner is TuckEat.  Biryani Maxx restaurant is located at 590 E Chatham St, Suite 102, and Cary, NC.

This restaurant is very famous not only in the Indian community but also in other communities as well.  They serve a wide variety of aromatic and delicious cuisine. Dine-in, takeaway, and delivery options are available here. The dine-in area is cozy and wide. The best part of Dine in the area is that it is spacious, neat, and clean. The staffs are well trained. The chef here is well trained and has long experience in the cooking filed.

Let us talk about the cuisines they are proving.  Especially for Indian family, it is very hard to find Vegetarian dishes if you are out of India but worry not Biryani Maxx have all option for Veggie. The Veg snacks of Biryani Maxx are Gobi Manchurian, Chilly Paneer, Paneer Manchurian, Wok Fried Chilly Potatoes, Samosa, Stuffed Cut Mirchi, Corn Pepper Fry, and Lasuni Gobi. The veg entrees are Paneer Butter Masala, Palak Paneer, Navrathan Kurma, Aloo Gobi Masala, Tomato Pappu, Punjabi Chana Masala, Dal Tadka, and many other delicious dishes they have in their kitchen.  They too provide family pack dishes like VEGETABLE BIRYANI, Chicken Biryani, Shrimp Biryani, Egg Biryani, Bezawada Boneless Special Chicken.

Non-veg people too have a good choice to go and enjoy the meal. In Non-veg appetizers, you can enjoy dishes like Chicken Pakoda, Chicken 65, Chicken Pepper Fry, Chilly Chicken, Fish Varuval, Royalla Vepudu, Goat Chops of Heaven, Chicken Sukha, and Goat Sukha. The famous dish is Hyderabadi Chicken Dum Biryani, which makes the Biryani Maxx different from others. This Hyderabadi Chicken Dum Biryani is prepared with aromatic and spicy Indian spices. The preparation method of this Hyderabadi Biryani is unique and full of long experience. Goat Entrees they have an option like Goat Curry, Goat Chettinad, Goat kurma, Gongura Mutton, Kadai Goat, Goat Rogan Josh, Goat Saagwala, and NC State Goat Handi.

If you are, a chicken lover Biryani Maxx have a variety of option like Andhra Chicken Curry, Chicken Tikka Masala Butter Chicken, Kodie Korma, Chicken Vindaloo, Methi Chicken, Chicken Chettinad, Gongura Chicken Kadai chicken, Chicken Saagwala, Egg Curry and NC State Chicken Handi. In lamb entrees, they have Lamb Korma, Lamb Chettinad, Lamb Rogan Josh, and Lamb Saagwala. They too have fat-free options to eat like Chicken Tikka, Chicken Sheek Kebab, Basil Tikka, Murg Malai Kebab, Lamb sheek Kebab, Tandoori Chicken, Chicken Lollypop, and Tuttak Kebab. In beverages, they provide Salt Lassi, Sweet Lassi, Mango Lassi, Indian Coffee, and Indian Tea. A kitchen without sweets is like a fish without water, in sweets they have Double ka Meetha and very famous Indian Rasmalai.

In Lunch special, they provide Chicken Boneless Combo, Vegetarian Lunch Combo, Chicken Lunch Combo, Shrimp Combo, Goat Combo and Egg Combo at affordable price. If you love Naan, the option includes Naan Roti, Butter Naan, Onion Naan, Garlic Basil Naan, Cheese Kulcha, and Chili Naan.

As we know pandemic is going on, the staff here take care of cleanliness and proper sanitization. They use proper mask and hand gloves while cooking. If you are looking to enjoy and have party fun with your near and dear, you must visit Biryani Maxx. The Biryani Maxx is a well-known place in heart of North Carolinian.  The food price is affordable here. You can enjoy the meal in low budget too.

Their best delivery partner is TuckEat. TuckEat delivers quick and hot food to its customers even during the time of pandemic. The TuctEat operation team is courteous and help the customer on time. If you are ordering with Tuckeat, you can avail the offers on daily basis from their website and app. Enjoy the meal and share the happiness of enjoying to others as well. Overall Biryani Maxx is a great eatery offering a typical range of Indian appetizers, meat, veggie entrees, gluten free and rice dishes.

 Apart from Biryani Maxx  more restaurant where you can enjoy best Indian foods are Udupi Cafe, Lucky 32 Southern Kitchen , Nazara Indian Bistro, Sushi Thai

[homecookingshow]

#CauliflowerPakoda #Pakoda #SnackRecipe #EveningSnacks Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase https://ift.tt/2FTkAxS Ingredients- Cauliflower - 1 no. Salt - 1 tsp To make batter Gram flour - 1/2 cup Rice flour - 1/4 cup Corn flour - 1/4 cup Salt - 1 tsp Chili powder - 2 tsp Orange food color Onion - 1 no. Thinly sliced Green chilies - 2 nos. Chopped Ginger garlic paste - 1 tsp Water Oil Method - Boil some water Add salt, cauliflower pieces Close the pot and let the cauliflower sit in the hot water for 2 mins Strain the water and keep the cauliflower aside In a bowl, add rice flour, gram flour, cornflour, ginger garlic paste, chili powder, onions, green chilies, red/ orange food coloring, salt and water Mix everything well, make sure that there are no lumps Add the cauliflower to the batter and mix well Heat some oil for deep frying Drop the cauliflowers one by one into the hot oil Deep fry them till they are completely cooked and turn crispy Serve them hot with mint chutney You can buy our book and classes on https://ift.tt/2KebOuU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://ift.tt/2l7s73S FACEBOOK - https://ift.tt/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - https://ift.tt/2kmxStn A Ventuno Production : https://ift.tt/1rUehhV by HomeCookingShow

[myindoreonline]

Delectable Ways To Use Leftover Poha

Many Indians living both in India and overseas enjoy poha, a delectable breakfast dish. The meal of flattened rice is frequently flavoured with vegetables, served with tiny, crispy Indian fritters, bhujia or chutneys, or just with chopped onions and tomatoes. You could also serve them with imartis or jalebis. In Madhya Pradesh, Indori poha is a common morning food and is a favourite in many northern and western Indian states. It has several health advantages in addition to being delicious and filling. Poha has a lot of nourishment but only a little amount of calories. Our digestive system and gut health benefit greatly from its probiotic qualities and ease of digestion. One can easily buy poha online from the Indore Online website. You may experiment quite a bit with this intriguing recipe by adding your preferred vegetables and even topping it with your preferred savoury ingredients, such as roasted peanuts, crunchy fried sev, or namkeen.

 Making poha is simple, and even the preparation time is only about 15 minutes. Another justification for our enjoyment of making poha for breakfast is this. Poha is highly adaptable, so with a little imagination, even leftover cooked poha may be transformed into a variety of delectable snacks and appetisers without requiring any additional work or materials.

 Following Are 3 Delectable Ways to Use Leftover Poha:

 Poha Paratha

 One of the most popular Indian breads is the paratha. Indians have a propensity for stuffing their parathas with a variety of tasty ingredients. Why can't you have a poha paratha if you can have a halwa paratha? It doesn't taste awful, no. In fact, the flavour of this unusual stuffed paratha will surprise you. Simply prepare your dough as you would for a standard paratha, flatten the dough balls into thin rounds, lay some leftover poha in the centre, and fold it all in to create stuffed dough balls to produce this paratha. Using the rolling pin, flatten the dough ball once more into a circular paratha after dusting it with some dried flour. Use the oil of your choice to cook the paratha on your griddle until it is well cooked. The poha paratha is flavorful, full, and crispy. Order authentic Indori poha online from Indore Online for the best taste and flavor.

 Poha Tikki or Cutlet

 One of the nicest things you can make with leftover poha is poha tikki or poha cutlets. This evening snack is incredibly simple to prepare and delicious to bite into. The remaining poha can be combined with the spices and veggies of your choice to form tikkis, which can then be lightly roasted or fried on the griddle with ghee or oil. To enhance the taste, add some real poha masala, which you can easily get from Indore Online. To make your tikkis or cutlets crispier and tastier, mix in some mashed potatoes, then top them with toasted bread crumbs. For satisfying and tasty appetizers, buy poha online from Indore Online.

 Poha Pakoda

 Poha tikki and poha pakoda are made in the same manner, but they are cooked in different ways. The tikkis or cutlets are pan-fried or simply roasted, while the pakodas are deep-fried for a richer, heavier flavour. All you have to do is combine the leftover poha with all the spices, some chopped onions, fresh coriander, and a tiny bit of corn flour. Use your hands to thoroughly mash the mixture until it begins to come together. If the mixture seems to be disintegrating, check the consistency and add a little water. Make little balls out of the mixture after adding some mashed, boiled potatoes. These balls should be deep-fried until crisp and golden. Serve the pakodas with tomato sauce or mint chutney. To get the best taste, buy poha online from our website.

 These meals can be made with cooked or uncooked poha. If you want to make these but don't have any leftover poha, all you need to do is soak the poha for 30 minutes in water, season it with some turmeric and chilli powder, and start cooking! Make sure to add salt sparingly to the final mixture if you're using cooked poha; otherwise, the dish may be a little too salty for your taste. Indore Online is a one-stop shop for your snacking needs. You can be assured of the freshness of the poha packet and also of the most decent poha price in the market. Khakhra, Sev Namkeen, Rusks, and other popular snacks are available on the Indore Online website. They also have a huge assortment of fresh masalas from brands like Pushp masala, Gangwals, Dave ka divya masala and many more. Visit the website now for all your snack cravings.

[vanitasmagickitchen]

Cabbage Cutlet Recipe | Quick Snacks Recipe | Veg Cutlet

Cabbage Cutlet Recipe is a veg cutlet made with Pattagobhi. We can also name it pattagobhi tikki, gobhi cutlet, gobhi kebab etc.

Cabbage is an excellent source of vitamin A and C and rich in antioxidants. It is quite low in calories. So cabbage is indeed healthy, and with this recipe it is even delicious.

Ingredients Cabbage- 2 Cup Onion- 1 medium size Ginger- 1 inch grated Green Chilli- 2 chopped Green Coriander Salt to taste Kashmiri lal mirch powder- 1 tsp Black Pepper Powder- ¼ tsp Chaat Masala Powder- ½ tsp Cumin Powder- ½ tsp Semolina- Less than ½ Cup Corn flour- 1 tbsp Cooking oil for frying

Cabbage Cutlet, cabbage cutlet recipe, cabbage recipes, cabbage cutlet without onion and garlic, cabbage pakoda, indian snacks recipe, snacks recipes, quick snack recipe, winter recipe, evening snacks, breakfast recipe, cabbage snacks recipe, veg cutlet recipe, cabbage cutlet veg, easy snacks recipe, gobi cutlet, gobhi cutlet, patta gobhi cutlet, patta gobhi tikki, crispy patta gobhi ki tikki, vegetable cutlet, patta gobhi ke pakode, cabbage kebabs, gobhi ke pakode, gobi ke pakode, cabbage breakfast recipe, crispy pakoda recipe, ramzan special recipe, iftari recipe, cabbage nashta recipe, patta gobhi aur pyaz ke pakode, vanita magic kitchen

[chaikoffee]

Milk Tea || How to make tea perfectly || Chai tea

How to make tea indian | easy chai tea recipe | indian tea recipe milk | how to prepare tea with milk | how to prepare tea at home | how to make chai tea with milk TEA TIME SNACK RECIPES ——————————————————– Crispy Sweet Corn Samosa : https://youtu.be/1H5HH8T643U Ribbon pakoda recipe : https://youtu.be/Bc_VlBvnoFE Crispy Onion Pakoda : https://youtu.be/xBV6WoyfgCc Crispy Potato Finger Chips:…

[curutquit]

Spinach Onion corn peas pakode.

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, spinach onion corn peas pakode. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spinach Onion corn peas pakode is one of the most popular of recent trending foods in the world. It's enjoyed by millions daily. It's easy, it's fast, it tastes delicious. They're fine and they look fantastic. Spinach Onion corn peas pakode is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have spinach onion corn peas pakode using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spinach Onion corn peas pakode:

{Take 50 gm of spinach(chopped).

{Make ready 3 of onion (chopped).

{Prepare 1 cup of corn(boiled).

{Make ready 1 cup of peas(boiled).

{Get 1/2 of red chilli powder.

{Prepare 1 cup of gram flour(besan).

{Take 1/2 cup of semolinasooji.

{Prepare 1/4 cup of rice flour.

{Get 2 of green chilli (chopped).

{Get 1 tbsp of ajwain(carom seeds).

{Take 1/2 tbsp of turmeric powder.

{Get 1/2 tbsp of asofoetida (Hing).

{Make ready to taste of Salt.

{Make ready 1 tbsp of chat masala.

{Make ready 1/2 cup of water.

{Prepare as needed of Cooking oil for frying.

Instructions to make Spinach Onion corn peas pakode:

Take a large mixing bowl Make a thick consistency paste of all flour(gram,rice,semolina) with help of water..

Add spinach, onion, peas chilli and corns than add all spices in paste.batter is ready like pic..

When oil is ready for frying than help of hand or spoon put that pakoda batter transfer into oil.shown in picture..

Cook both side till golden brown in colour and crispy..

Take out in kitchen towl for soak extra oil..

Delicious crispy pakode is ready to serve.Serve with coriander chutney.Enjoy 👍😍😋.

So that's going to wrap this up with this exceptional food spinach onion corn peas pakode recipe. Thanks so much for reading. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

[simplyhotfood]

Maggi Noodles Pakora Recipe | Maggi Pakoda | Masala Maggi Pakoda | Noodles Pakoda | Maggi Recipe

#maggi_pakora #noodles_pakoda #maggi_recipe

Hope everybody is doing very well! Today, I came up with a very tasty and Maggi Noodles Pakora Recipe. Today, I am going to show you the easiest recipe for Masala Maggi Pakoda. You can give it for breakfast in the morning or afternoon and tiffin for your Kids. So let's try at your home.

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If you like my video, Please subscribe, like, comment, and share my video.

Thanks! Tishe

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Noodles - 1 Pack Egg - 1 Onion chopped - 1/4 Cup Green Chilli - 2 Noodles Masala - 1 Pack Chaat Masala - 1/2 Tsp Coriander Leaves - 2 Tbsp Corn Flour - 1 & 1/2 Tbsp Salt To Taste

[tuckeat]

Indian Food in Nc | Biryani Maxx

f you are wandering out to Cary in North Carolina and planning to eat Indian food, you should visit the Biryani Maxx restaurant. Biryani Maxx is the best spot to acknowledge Indian food with friends and family. Moreover, if you are looking for movement at your doorstep, their transport accessory is TuckEat. Biryani Maxx bistro is arranged at 590 E Chatham St, Suite 102, and Cary, NC. 

This diner is praised in the Indian society just as in various organizations moreover. They serve a wide arrangement of sweet-smelling and flavorful cooking. Eat in, takeaway, and movement choices are available here. The banquet in locale is agreeable and wide. The best bit of Dine in the zone is that it is broad, smooth, and clean. The staffs are generally arranged. The culinary master here is generally arranged and has long inclusion with the cooking recorded. 

Let us talk about the nourishments they are illustrating. Especially for Indian family, it is incredibly tricky Vegetarian dishes in case you are out of India anyway stress not Biryani Maxx have all decision for Veggie. The Veg snacks of Biryani Maxx are Gobi Manchurian, Chilly Paneer, Paneer Manchurian, Wok Fried Chilly Potatoes, Samosa, Stuffed Cut Mirchi, Corn Pepper Fry, and Lasuni Gobi. The veg courses are Paneer Butter Masala, Palak Paneer, Navrathan Kurma, Aloo Gobi Masala, Tomato Pappu, Punjabi Chana Masala, Dal Tadka, and various distinctive magnificent dishes they have in their kitchen. They likewise give family pack dishes like VEGETABLE BIRYANI, Chicken Biryani, Shrimp Biryani, Egg Biryani, Bezawada Boneless Special Chicken. 

Non-veg people additionally have a good choice to continue to welcome the dinner. In Non-veg canapés, you can acknowledge dishes like Chicken Pakoda, Chicken 65, Chicken Pepper Fry, Chilly Chicken, Fish Varuval, Royalla Vepudu, Goat Chops of Heaven, Chicken Sukha, and Goat Sukha. The acclaimed dish is Hyderabadi Chicken Dum Biryani, which makes the Biryani Maxx not equivalent to other people. This Hyderabadi Chicken Dum Biryani is set up with fragrant and lively Indian flavors. The arranging system for this Hyderabadi Biryani is remarkable and stacked with long knowledge. Goat Entrees they have an elective like Goat Curry, Goat Chettinad, Goat kurma, Gongura Mutton, Kadai Goat, Goat Rogan Josh, Goat Saagwala, and NC State Goat Handi. 

If you are, a chicken darling Biryani Maxx have a collection of elective like Andhra Chicken Curry, Chicken Tikka Masala Butter Chicken, Kodie Korma, Chicken Vindaloo, Methi Chicken, Chicken Chettinad, Gongura Chicken Kadai chicken, Chicken Saagwala, Egg Curry and NC State Chicken Handi. In sheep dishes, they have Lamb Korma, Lamb Chettinad, Lamb Rogan Josh, and Lamb Saagwala. They additionally have sans fat decisions to eat like Chicken Tikka, Chicken Sheek Kebab, Basil Tikka, Murg Malai Kebab, Lamb sheek Kebab, Tandoori Chicken, Chicken Lollypop, and Tuttak Kebab. In rewards, they give Salt Lassi, Sweet Lassi, Mango Lassi, Indian Coffee, and Indian Tea. A kitchen without pastries looks like a fish without water, in treats they have Double ka Meetha and outstandingly acclaimed Indian Rasmalai. 

In Lunch extraordinary, they give Chicken Boneless Combo, Vegetarian Lunch Combo, Chicken Lunch Combo, Shrimp Combo, Goat Combo and Egg Combo at sensible expense. If you love Naan, the option fuses Naan Roti, Butter Naan, Onion Naan, Garlic Basil Naan, Cheese Kulcha, and Chili Naan. all Inidan Food from Udupi Cafe Cary

As we likely am mindful pandemic is going on, the staff here arrangement with orderliness and proper cleansing. They use proper cover and hand gloves while cooking. In case you are wanting to acknowledge and have gathering fun with your valuable, you should visit Biryani Maxx. The Biryani Maxx is an eminent spot in heart of North Carolinian. The food cost is sensible here. You can value the dinner in low budgetary arrangement too. 

Their best transport assistant is TuckEat. TuckEat passes on lively and hot food to its customers regardless, during the hour of pandamic. The TuctEat movement bunch is amiable and help the customer on time. If you are mentioning with Tuckeat, you can profit the proposition on ordinary daily schedule from their site and application. Value the dining experience and offer the delight of getting a charge out of to others as well. As a rule Biryani Maxx is an unfathomable café.

[bloggvalley]

Quick Sweetcorn Pakoda Recipe For Evening Snacks

Quick Sweetcorn Pakoda Recipe For Evening Snacks

Sweetcorn pakodas are the best for evening snacks. pakodas are the best combinations with masala chai, coffee, or chutney.

Ingredients- 1 ½ cup Sweet Corn, 1 tsp Ginger Garlic paste, ½ tsp jeera, 3 tbsps besan, 3 tbsp Rice Flour, ½ tsp Garam Masala, 1 Onion sliced, 2 Green chillies, 2 spring Curry Leaves or Pudina, 1/8 tsp Turmeric Powder, ½ tsp Red Chilli Powder, Oil, Salt to taste.

METHOD- How…

[dailyfoodhunt]

Rainy season is the season of snacks.. We often crave for pakodas (in Bengali we call them chop) with a cup of hot masala tea or coffee and a good adda with our loved ones.

Yesterday my husband was craving for some fried foods but not our regular chop or pakoda.. So I decided to give a try making Veg Spring Rolls (after a real long time)..

Flash to College Days... 

As a Hotel Management student it is the very first recipe that you learn coz it involves lots of cutting and chopping.. And every HM students can relate that all the cutting chopping responsibilities comes to the trainees during their IT(Industrial Training) days and their initial days in kitchen. 

Back to the present day.. 

I quickly checked for the availability of the ingredients required which are pretty much available in our household kitchen so that was not an issue..

A brief history of Spring Roll.. 

Spring Roll is a dish that is almost 1700 year old.. They are named so because they were meant to be made on the very first day of the spring season as a symbol of celebrating the season using lots of spring vegetables in East Asian countries.. It comes in both steamed and fried form.. In many parts of China and Taiwan it is also known as Popiah and the spring roll sheets are known as Popiah sheets.. In Vietnam and Pondicherry its is known as Cha Gio (they have their own version).. In Vietnam you will get another version which is known as Summer Rolls which are made out of Rice Sheets as rice grows in abundance in Vietnam.. 

Back to our recipe 

Spring rolls are very easy to made.. You can make the sheets at home or they are easily available in the online grocery shop as well as all super markets.. 

Let's get into the recipe.. 

Ingredients:

For Spring Roll Sheets

All purpose flour - 1 cup 

Corn Flour - 1/4 cup (20gm) 

Salt - 1/3 tsp

Oil - 3 tsp

Water - As required (usually requires less than 1/2 cup) 

Process :

Mix all purpose flour, corn flour, salt, oil and mix together.. Gradually add in water to make a soft dough by nicely kneading it for at least 3 minutes .. Let it rest for 15 - 20 mins. 

After 20 mins knead the dough once again for 2 - 3 mins to make it soft and then make small balls out of the dough and take some all purpose flour and roll the balls into chapatis. After rolling two chapatis brush some oil in one chapati and place the other chapati over it and once again roll them together.. 

Repeat the same process for all other balls.. 

Heat a tawa and cook the rolled chapatis lightly from both sides.. Once done try separating the two chapatis carefully it will come out easily... And your spring roll sheet is ready. 👏👏

For Spring Roll stuffing

Ingredients:

Carrot - 1/2 cup (julienne) 

Cabbage - 1/2 cup (shredded) 

French Beans - 1/2 cup (thinly sliced) 

Onion - 1 medium (sliced) 

Ginger - 1 inch (chopped) 

Garlic - 3 - 4 pods (chopped) 

Green Chillies - 2 (chopped)

Green Capsicum - 1/2 cup (julienne) 

Spring Onion - 1 bunch chopped 

Salt - To taste 

Sugar - 1/2 tsp 

Dark Soya Sauce - 1/2 tsp

Oil - To fry

For Corn Flour Slurry

Corn Flour-3 tbsp

Water - 4 tbsp

Procedure :

 Mix all the cut vegetables (cabbage, carrot and beans) in a bowl and add salt to it and let it release all the moisture for 15 - 20mins

Meanwhile heat a pan and add 1tbsp oil and add chopped ginger and garlic to it.. Let it fry till the raw aroma is gone.. 

Add in the onions and sauté till it becomes transparent.. Add the capsicum and green chillies to it and let it fry for a while 

Meanwhile squeeze out all the extra water that the veggies has realesed and add it to the pan.. 

Add in salt as per taste (be careful the veggies already has salt in it) 

Add sugar and Soya sauce.. Keep frying till the rawness of the veggies are gone.. After completely cooked turn off the heat and add the spring onions (save some for garnishing) 

Once done keep it aside for cooling down(can be kept in fridge for latter frying) 

Take a bowl and make a thin slurry of corn flour by mixing it with water 

After the veggies has cooled down take a spring roll sheet 

Place the stuffing in the middle of the sheet fold it from both the sides first(or else the stuffing will come out) and then fold the end and fix it with the slurry. 

One by one make all the rolls 

Heat oil in a kadai (add enough oil so that the rolls immerse into the oil) 

Take the roll one by one coat it in the slurry and put it into the hot oil.. 

Remove the rolls once half done.. And then again double fry them(it gives extra crispness to the rolls) 

And voila... 

Serve it hot with tomato ketchup or salsa or dip of your choice.. 

Enjoy!! 

[gelasssoek]

Spinach Onion corn peas pakode.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, spinach onion corn peas pakode. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Spinach Onion corn peas pakode is one of the most popular of current trending foods on earth. It's enjoyed by millions every day. It is simple, it's quick, it tastes delicious. They are fine and they look fantastic. Spinach Onion corn peas pakode is something that I've loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have spinach onion corn peas pakode using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Spinach Onion corn peas pakode:

{Prepare 50 gm of spinach(chopped).

{Take 3 of onion (chopped).

{Get 1 cup of corn(boiled).

{Get 1 cup of peas(boiled).

{Take 1/2 of red chilli powder.

{Prepare 1 cup of gram flour(besan).

{Get 1/2 cup of semolinasooji.

{Prepare 1/4 cup of rice flour.

{Take 2 of green chilli (chopped).

{Make ready 1 tbsp of ajwain(carom seeds).

{Get 1/2 tbsp of turmeric powder.

{Take 1/2 tbsp of asofoetida (Hing).

{Take to taste of Salt.

{Make ready 1 tbsp of chat masala.

{Make ready 1/2 cup of water.

{Make ready as needed of Cooking oil for frying.

Steps to make Spinach Onion corn peas pakode:

Take a large mixing bowl Make a thick consistency paste of all flour(gram,rice,semolina) with help of water..

Add spinach, onion, peas chilli and corns than add all spices in paste.batter is ready like pic..

When oil is ready for frying than help of hand or spoon put that pakoda batter transfer into oil.shown in picture..

Cook both side till golden brown in colour and crispy..

Take out in kitchen towl for soak extra oil..

Delicious crispy pakode is ready to serve.Serve with coriander chutney.Enjoy 👍😍😋.

So that is going to wrap this up with this exceptional food spinach onion corn peas pakode recipe. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

[curutquit]

Spinach Onion corn peas pakode.

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, spinach onion corn peas pakode. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Spinach Onion corn peas pakode is one of the most favored of recent trending meals on earth. It is simple, it's fast, it tastes yummy. It is appreciated by millions daily. Spinach Onion corn peas pakode is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have spinach onion corn peas pakode using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spinach Onion corn peas pakode:

{Take 50 gm of spinach(chopped).

{Take 3 of onion (chopped).

{Make ready 1 cup of corn(boiled).

{Get 1 cup of peas(boiled).

{Get 1/2 of red chilli powder.

{Get 1 cup of gram flour(besan).

{Prepare 1/2 cup of semolinasooji.

{Prepare 1/4 cup of rice flour.

{Get 2 of green chilli (chopped).

{Prepare 1 tbsp of ajwain(carom seeds).

{Get 1/2 tbsp of turmeric powder.

{Prepare 1/2 tbsp of asofoetida (Hing).

{Make ready to taste of Salt.

{Prepare 1 tbsp of chat masala.

{Make ready 1/2 cup of water.

{Get as needed of Cooking oil for frying.

Steps to make Spinach Onion corn peas pakode:

Take a large mixing bowl Make a thick consistency paste of all flour(gram,rice,semolina) with help of water..

Add spinach, onion, peas chilli and corns than add all spices in paste.batter is ready like pic..

When oil is ready for frying than help of hand or spoon put that pakoda batter transfer into oil.shown in picture..

Cook both side till golden brown in colour and crispy..

Take out in kitchen towl for soak extra oil..

Delicious crispy pakode is ready to serve.Serve with coriander chutney.Enjoy 👍😍😋.

So that's going to wrap this up for this special food spinach onion corn peas pakode recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[thesimplyhomemade-blog]

Chicken Pakoda Ingredients Chicken 500 grams Salt as per Taste Turmeric Powder ¼ Tspn Red Chilly Powder 1 Tspn Ginger Garlic Paste 1 Tspn Cumin Seeds Powder ½ Tspn Coriander Seeds Powder 1 Tspn Garam Masala Powder ¼ Tspn Egg 1 Corn flour Powder ¼ Cup All-Purpose Flour ¼ cup Oil for Deep Frying Curry Leaves Green Chilly Powder Procedure First, take a mixing bowl and add the cleaned chicken of 500 grams and to that add ¼ Tspn of Turmeric Powder, 1 Tspn of Ginger Garlic Paste, 1 Tspn of Red Chilly Powder, ½ Tspn of Cumin Seeds Powder, 1 Tspn of Coriander seeds Powder and ¼ Tspn of Garama Masala Powder and crack 1 egg and mix well all until they combine well. Now add ¼ cup of Cornflour Powder and ¼ cup of All PurPurpose flour to the chicken and mix well and rest it for about 1 Hour. Take Deep Pan for Deeping the Chicken and Oil for deep frying. Once the Oil is hot & heat turns the flame into medium flame and drop the chicken pieces into the hot oil in batches and let them fry for about 5-7 minutes and it has turned golden brown and turns crisp and fry the chicken pieces in batches. Now fry some curry leaves and green chilies. Now the Chicken Pakoda is Ready to Serve it Can be served with Garninshing some Onion rings and sliced lemons. And fried curry leaves and green chilies. And Sprinkle some chat masala.

[vsplusonline]

COVID-19: The return of the tea time snack

New Post has been published on https://apzweb.com/covid-19-the-return-of-the-tea-time-snack/

COVID-19: The return of the tea time snack

It is 3.30 pm. Shreya N assembles rice flour, grated coconut and cumin, then puts water to boil. As she mixes the ingredients, she thinks about her grandmother, and how she too would go through the same routine putting together her piece de resistance, the ‘star appam’. “It was indeed the star at the tea table whenever it was made,” she says. Decades later, it is back on the dining table.

The current lockdown to tackle COVID-19 has brought the resurgence of the 4 o’clock tea, a ritual lost over the past few decades. Kitchens now stir to life in the afternoon, as people call their grandmothers, mothers and aunts for old family recipes. The dining table is the heart of the house once more.

While teatime has been hijacked over the years by cappuccinos and cookies, till a few decades ago, home cooks experimented with local, and often home-grown, ingredients to whip up inventive snacks.

Unnakkaya  

In Kerala for example, besides the ubiquitous pazhampori (banana fritters), unniappam and parippu (lentil) vada, most families have their own snack recipes. Rahul Prasad, from Kozhikode, says the ‘muttayappam’ (a savoury pancake) his mother makes is a unique combination of rice flour, eggs, coconut, shallots and green chillies, which he hasn’t eaten anywhere else.

Love letter (Elanji)

Ingredients

Sugar — 1/2 cup

Coconut — 1 cup

Maida — 1 1/2 cup

Water — as required

Method

Mix the maida with water to make a batter (thin dosa batter consistency). Pour it just as you would a dosa on a heated pan. As it gets cooked, spread coconut and sugar mix and intead of flipping the dosa, roll it. Take off pan and serve hot.

The building blocks are often similar. A Malayali snack worth its salt must have coconut, jaggery and banana or jackfruit, says Sunitha Menon from Kanjiramattom. She’s making unnakkaya for tea, a delicious fusion of banana, coconut, sugar and ghee. The ‘love letter’ (also known as elanji) has also resurfaced: this is a wrap filled with sweet, grated coconut. Then there are the ‘madhura puffs’ (also known as pugada), a fried snack filled with grated coconut and sugar, popular in North Kerala in the 90s.

Meanwhile, Shobhana Subramanian from Chennai experimented with the very traditional, yet much-loved ‘ribbon pakoda’. She sought help from her mother-in-law, who is an expert in the dish. “She made the dough and I pressed it in the mould. The pakodas turned out really well — crispy and delicious,” says Shobhana. To get great results, she says, the mix of besan, rice flour and roasted and powdered urad dal should be perfect. “It is then seasoned with salt, chilli powder and asafoetida, and kneaded with a generous quantity of butter and heated oil.” Ideally had with a cup of filter coffee, this pakoda is an ever-green snack.

Ragini Kumar from Bihar is rediscovering two of the State’s favourite teatime snacks, spongy rosogullas and samosas stuffed with a spicy potato mash. Over the phone, from her home in Patna, she talks about how evening tea was a ceremony in Bihari families. Stating that while the rosogullas and samosas were staples, everyday, “There was always an additional namkeen, (a savoury preparation) or a sweetmeat such as ‘thekua’, a deep-fried biscuit made of flour, with flower motifs impressed on it, and ‘khaja’, a deep-fried flaky pastry.” The namkeens could be ‘ghugni’, stir-fried green gram or ‘nimki‘, deep-fried diamond-shaped short eats.

Hara channa fritters  

Winter evenings were for ‘hara channa’ fritters, made with dried green chick peas, rice flour batter and onions; the deep-fried snack is still a popular favourite. “The water chestnut halwa, no longer common, used to be made until a few decades ago. Nowadays it is had during a fast,” says Ragini.

The tea is also important, she adds, saying that “the flavour, colour and body of tea is an important conversation point.” Tea time was also when families dropped in to visit, hence a large spread was always ready. Ragini says the lockdown has given her ample time to discuss these recipes with family members. “One thing we all plan to have post lockdown when we meet is the puffed rice-peanut mix, at least in memory of the lockdown.”

At Sweena Karnani’s home in Visakhapatnam, teatime has become all about scarfing down traditional Marwari snacks. Food certainly comforts, she says, adding that her menu for the day is the Marwari traditional ‘ajwain pakoda chaat’, ‘pyaaz ki kachori’ and ‘gudd ki papdi’. Plucking fresh ajwain leaves from her kitchen garden, Sweena combines it with spinach to coat it with a batter of gram flour and spices. “This is then deep fried and served with yoghurt and tamarind chutney. This ajwain pakoda is a famous snack of Varanasi,” she adds.

Late afternoons are filled with the sizzle of ‘punugulus’ wobbling in the frying pan at Jhansi Tripuraneni’s kitchen. This Telugu short eat is served with crimson ginger chutney for that spicy twist. “Piping hot punugulus make for a perfect chai-time snack,” adds Jhansi. Traditionally made with a batter of rice flour and black gram, Jhansi says these can be tried with leftover dosa batter too.

Gunta punugulu  

Among all the snacks Instagrammer Radhika Raja has tried out during the lockdown, the ‘gunta punugulu’ — “made with less oil, and so healthier” — is her favourite. “These are made with less oil and are therefore healthier. The lockdown has given me plenty of time to make different versions of this traditional snack,” says Radhika. She prepares it by mixing boiled sweet corn, grated carrot, green chillies in dosa batter, sprinkled with jeera (cumin), salt and pepper. The batter is poured in the iron cast skillet to be cooked over a small flame till the punugulus turn golden brown.

Sreeparna Sarkar relives her childhood in Kolkata through the Bengali snacks she has been trying out every day. The highlight of her experiments has been the ‘korai sutir kochuri’, a deep-fried kachori, stuffed with mildly spiced, asafoetida-infused green peas. “Nobody can make this as good as mom,” she sighs, but is quick to add: “but thankfully there is FaceTime!”

Eggplant coated with gram flour and deep fried.   | Photo Credit: creative_streaks

The Bengali in her loves all things deep-fried, which she has been making with her mother’s help through video calls from Bolepur. Her lockdown teatime snack list includes aloo chop — mashed potato with spices, coated with egg and bread crumbs and deep fried in oil, fried ‘begunis’ (batter fried eggplant) and ‘peyaji’ (onion fritters).

Tekeli Pitha

Ingredients

Rice — 2 cups

Coconut — 2 cups, freshly grated

Sugar — Half cup

Salt — a pinch

Water as required

Method

Soak the rice for an hour. Wash and drain excess water and let it go semi dry. Grind to a fine powder. Keep the powder in a bowl covered with a wet cloth. Mix rice flour, freshly grated coconut, sugar and salt. Fill half a kettle with water and bring to boil. Place the rice flour mixture on the kettle lid and press gently. Cover it with a wet muslin cloth. Tie the ends and fold back to the head of the lid securing the mixture for steaming. Place the lid back on the kettle and let it steam on medium flame for 6-7 minutes. Remove the muslin cloth and take out the pithas and place it in a plate gently. Serve hot with tea.

Certain foods go beyond their scope; they kindle fond memories of home and relationships, says Jisha M R, a Malayali married to an Assamese, living in Delhi. When she first came across the ‘tekeli pitha’, she knew she had found love. “It looked like idli and tasted like puttu and since then, it has been my favourite,” she says. Pithas are primarily made from a batter of rice flour or wheat flour, which is shaped into a pouch and filled with sweet or savoury ingredients.

Tekeli Pitha  

Tekeli pithas are essentially rice cakes steamed in a kettle or an earthen pot, from which it derives its name. Jisha aims to master the dish with help from her sister-in-law Malavika Goswami and mother-in-law Renu Goswami during the lockdown. “For me, food is about one’s family, emotions and experience,” she says.

(With inputs from Nivedita Ganguly and Priyadershini S)

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