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Steamed Rice Yogurt Pakora

19 Jan

rice_yogurt_pakora
Steamed Rice Yogurt Pakora.

Steamed rice is ground into paste with sour yogurt and mixed with chopped onion and spices. The mixture is then dropped in hot oil and deep fried till golden brown in color. Serve rice yogurt pakora immediately.
Makes: around 4 Servings of Steamed Rice Yogurt Pakora.

Ingredients:

Steamed Rice 1 Cup
Sour Yogurt 4 – 6 Tbsps
Rice Flour 1 – 2 Tbsps
Onion 1/2 Small
Green Chiles 2
Gumin Seeds a big Pinch
Cilantro few Sprigs
Curry Leaves 2
Salt to Taste
Oil for Deep Frying

Method of preparation:

Wash and tear curry leaves.
Wash and finely chop cilantro leaves.
Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
If using leftover steamed rice, add a splash of water and warm up the rice in microwave for couple of seconds.

Grind rice, yogurt, salt into paste using a grinder.
In a mixing bowl, add ground rice yogurt paste, rice flour, chopped onion, green chiles, cumin seeds, curry leaves and cilantro.
Make sure the mixture is thick but not wet. Adjust yogurt accordingly.

Heat oil in a deep frying pan on medium low heat.
Scoop rice pakora mixture and carefully drop in hot oil.
Repeat the same till the surface of oil is filled.
Deep fry the rice yogurt pakora on all sides till golden brown in color.
Once crisp, remove the pakora onto absorbent paper.
Repeat the same with any remaining rice yogurt mixture.
Serve rice yogurt pakora immediately.
Notes: Make sure to fry the pakora well.

Suggestions: If the rice yogurt mixture is thin, add more rice flour. Leave the yogurt at room temperature overnight to make it little sour.
Variations: Check other fritter recipes here.
Other Names: Steamed Rice Yogurt Pakora.

Cabbage Onion Pakoda

14 Jan

cabbage_onion_pakodi
Cabbage Onion Pakoda.

Cabbage is wash and shredded. Cabbage and sliced onion are then mixed with gram flour along with spices. They are then deep fried in oil till they turn golden brown in color and are crisp. Serve cabbage onion fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 4 Servings of Cabbage Onion Pakodi

Ingredients:

Cabbage 1/8 of Small Size
Onion 1/2 of Small One
Besan / Gram Flour 1 Cup
Green Chiles 3 – 4
Red Chili Powder 1/2 tsp
Chat Masala few Pinches
Salt to Taste
Oil for deep Frying

Method of preparation:

Remove outer leaves, wash and shred the cabbage (around 2 Cups).
Peel and slice the onion.
Remove stems, wash and slice the green chiles.

In a mixing bowl, mix together besan, red chili powder and salt.
Add the cabbage, onion, green chili and sprinkle around 2 tablespoons of water.
Mix carefully to let the gram flour stick to the cabbage and the mixture is very thick.
Don’t add water unnecessarily.

Heat oil in a deep frying pan on medium – low heat.
Slightly separate and carefully drop the cabbage onion mixture into hot oil.
Fry for around a minute or until cabbage fritters turn light golden brown in color.
Remove the crispy fried cabbage onion pakoda onto absorbent paper.
Repeat the same with any remaining cabbage onion mixture.
Make sure the pakoda are crisp and crunchy and they stay fresh for a week in a tight jar.
Sprinkle chat masala and serve cabbage onion fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure not to add too much water to the cabbage onion mixture.

Suggestions: Add more besan if necessary. Keep adjusting the flame to let the oil stay at a medium to low temperature so that the cabbage won’t burn. Don’t let the cabbage sit for long before deep frying.
Variations: Check other cabbage recipes here.
Other Names: Cabbage Onion Pakoda.

Yam Moong Vada

24 Nov

yam_moong_vada
Yam Moong Vada.

Suran is ground into paste along with soaked moong dal. The mixture is then formed into discs and deep fried till dark golden brown in color. Serve yam moong vada immediately.
Makes: around 10 Yam Moong Vada.

Ingredients:

Yam / Suran 1 Cup Chopped
Moong Dal 1/4 Cup
Whole Red Chiles 2 – 3
Curry Leaves 10
Cumin Seeds a Pinch
Salt to Taste
Oil for Deep Frying

Method of preparation:

If using frozen suran, wash it under water and leave aside for few minutes.
If using fresh suran, remove outer skin, wash and grate the suran.
Soak moong dal in water for around an hour and strain the moong dal.

Grind the red chiles into powder using a grinder.
Add the soaked moong dal and grind again into paste without adding water if possible.
Stir in suran, salt and grind again into paste.
Remove the ground suran mixture onto a bowl, stir in cumin seeds and curry leaves.

Heat oil in a deep frying pan on medium heat.
Take small lime sized portion out of the suran mixture.
Lightly flatten it on the palm of your hand to form around 2 inch thin disc and carefully leave in the hot oil.
Repeat the same till the surface of the oil is filled.
Fry the yam moong vada till they turn dark golden color on both sides.
Remove the deep fried yam vada onto a absorbent towel.
Repeat the same with any remaining suran moong mixture.
Serve yam moong vada immediately.
Notes: Make sure not to add water while grinding the moong dal or suran.

Suggestions: If the mixture is too runny, add few tablespoons of rice flour to thicken the mixture so it can be formed into discs.
Variations: Check other variations with yam/Suran here.
Other Names:Yam Moong Vada, Suran Moong Vada.

Spicy Deep Fried Lady’s Finger

18 Oct

deep_fried_bhendi
Spicy Deep Fried Lady’s Finger.

Lady’s finger / Bhendi are deep fried until light brown in color. They are then stuffed with freshly ground mixture of garlic and chili powder. Serve spicy deep fried lady’s finger with steamed rice and dollop of ghee.
Makes: around 30 Spicy Deep Fried Lady’s Finger.

Ingredients:

Lady’s Finger 30 app.
Garlic 3 Cloves
Red Chili Powder 2 Tbsps
Salt 3/4 Tbsp
Oil for Deep Frying

Method of preparation:

Wash, pat dry and remove both ends of the lady’s finger.
Make a vertical slit in the stomach of the lady’s finger making sure its ends are intact.

Heat enough oil in a deep frying pan on medium low heat.
Deep fry the lady’s finger until they turn golden brown around all sides.
Remove the fried lady’s finger onto absorbent paper.

Peel and grate the garlic onto a bowl.
Add red chili powder and salt to the grated garlic and mix thoroughly.

Stuff each lady’s finger with little bit of garlic chili mixture.
Serve spicy deep fried lady’s finger with steamed rice and dollop of ghee.
Notes: Make sure lady’s finger is fried well.

Suggestions: Adjust spice with red chili powder.
Variations: Check other variations with lady’s finger here.
Other Names: Spicy Deep Fried Lady’s Finger.

Sago Yogurt Vada

4 Sep

sago_yogurt_vada
Saggu Biyyam Vadalu.

Sago is washed and soaked in yogurt overnight or for around 6 hours. The mixture is seasoned with spices and deep fried in oil till golden brown in color. Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Makes: around 5 Sago Yogurt Vada.

Ingredients:

Sago / Sabudana 1/2 Cup
Yogurt 3 Tbsps
Onion 1 Small
Rice Flour 4 – 5 Tbsps
Green Chiles 1 – 2
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to Taste
Oil for Deep Frying

Method of preparation:

Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix together washed sago, yogurt, around 5 tablespoons of water.
Mix well and let the sago soak for around 6 – 8 hours.

Add rice flour, onion, green chiles, cumin seeds, cilantro and salt to the soaked sago mixture.
Make the mixture into soft but little wet mixture that can turn into soft ball if desired. Adjust rice flour if necessary.

Heat oil in a deep frying pan on medium heat.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with sago yogurt mixture.
Place in on left palm and lightly flatten it.
Make a small hole in the middle, remove from left palm and slowly leave the sago yogurt disk in hot oil.
Make 2 – 4 such vada depending on the surface space in the pan.
Fry sago yogurt vada on both sides until golden brown in color.
Remove the fried sago yogurt vada onto absorbent paper.
Repeat the same with any remaining sago yogurt mixture.
Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Notes: Make sure to soak the sago well.

Suggestions: If vada is not cooked well inside, put it back into hot oil and fry on low flame till cooked inside and crisp outside.
Variations: You can also check other vada recipes here.
Other Names: Sago Yogurt Vada, Saggu Biyyam Vadalu.