Cashew / Mundhiri /Kaju Pakoda

 Cashew Pakoda - the name itself tempting me.Making crispy and tasty pakoda in home is task .I love Adyar Anandha Bhavan Cashew pakoda .Addition of Mint,ginger,garlic makes the pakoda makes more tasty .But in my family they dont like mint so i add less mint and more coriander leaves.

Also i want white colour so add more green chillies instead of chilli powder.If we make the dough correctly then no need to add baking soda.

Am really happy that  i got Anandha Bhavan Style.

Ingredients

Besan /Gram flour -1/2 cup
Rice flour -1/4 cup
Cashews nut -1/2 cup (Broken)
Ginger -1 tsp (finely chopped)
Garlic pods - 2(finely chopped)
Onion - 1(finely chopped)
Green chillies -4 (finely chopped)
Coriander leaves -1/4 cup(finely choppes)
Curry leaves -2 sprigs(Finely chopped)
Mint leaves -1 tbsp(finely chopped)
Fennel seeds powder - 1 tsp
Water - 3 tbsp (approximately)
Salt -to taste
Oil -for deep fry

Method

*Heat oil in a kadai.In a bowl take the ingredients except water and cashew.

 *Mix well,now add the cashewnuts and  1/4 cup hot oil.mix well

 *Sprinkle the water little by little,the consistency should be thick.

*Now take a little dough and slowly drop the dough in small pieces in hot oil.Fry it until it turns golden brown.

MY NOTES

*Mixing the dough is very important to make crispy pakodas.It should never be loose and sticking in hands

Jackfruitseeds Vadai / Palakottai Vadai

 In summer season jackfruit is available in plenty...Jackfruit seeds are flavourful and nutty in taste.It can be used in sambar,poriyal ,kootu etc..
This time  i want to try with vada.Its a regular Masal vada and simply with addition of cooked jackfruit seeds.

Ingredients
Channa dal -1 cup
Palakottai / Jackfruit seeds -20 nos
Onion -1 finely chopped
Salt -To taste
Oil -for fry
Curry leaves -2 sprigs (finely chopped)
Corainder leaves -2 tbsp(finely chopped)

To grind
Fennel seeds -2 tsp
Dry red chillies - 4
Garlic pods-3
Cloves -2
Cinnamom - 1" stick

Method

*First wash and soak the dal for 1 hr and drain the water completely.

*Cut the jackfruit seeds into two and remove the outer whiter colour shell,wash and pressure cook it for 3 whistle.

*Once the seeds cooked release the pressure nad drained the water,let it be cool.

*In a mixie first grind the cloves,red chilli,fennel seeds and cinnamon stick to a coarse powder.Then grind the dal with garlic  pods with salt  to a coarse paste.dont add water while grinding.

*Then grind the jack fruit seeds to a fine paste.Mix it all with chopped onion and curry leaves,coriander leaves.

*Heat oil in a kadai ,take a lemon size ball,flat them and deep fry it in hot oil. cook it on both sides until it turns golden colour.

*Drain the vadas in kitchen paper .Serve it hot !!

Rasgulla Chaat | North Indian Chaat Recipe

Its a very interesting chaat recipe made with sweet rasgulla and Indian spices which is perfect for evening snacks Or for special occasion.Saw this recipe from Sanjeev Kapoor site and slightly modified to according to my preference.

Preparation Time : 35 mins
Cooking Time :40 mins
Serves : 3

Ingredients :
Rasgulla Readymade - 6
Cooked Chickpeas - 1/2 cup
Sprouted Green gram (Cooked) - 1/4 cup
Plain Sev - 1/2 cup
Roasted cumin powder - 1 tsp
Chopped coriander leaves -1 tbsp
Pomegranate Pearls - As needed
Curd -1/2 cup
Salt - to taste
Sugar -1/2 tsp

For Aloo Tikki
Boiled potatoes -2 large
Cumin powder -1/2 tsp
Red Chilli Powder -1 tsp
Garam Masala -1/4 tsp
Chopped coriander leaves -1 tsp
Besan -1 tbspn
Oil - For shallow fry
Salt - to taste

For Green Chutney :
Chopped coriander leaves -1/2 cup
Chopped mint leaves -1/4 cup
Salt - to taste
Lemon Juice -1 tbspn
Roasted Cumin powder -1/4 tsp
Green chillies -2

For Sweet Chutney :
Tamarind - 1 big lemon size
Grated jaggery - 1/4 cup
Pitted Dates - 1/3 cup
Black Salt -1/4 tsp
Red Chilli Powder -1 tsp
Ginger Powder -1/4 tsp
Roasted Cumin Powder - 1/2 tsp
Water -1 cup

Method
*To make Sweet Chutney ,Add the all ingredients in pressure cooker and cook it for 3 whistles.Once the pressure gone grind the ingredients and strained it.Again cook it for 5 mins till the chutney thickens,keep it aside.

*To make Green chutney,grind together coriander leaves,mint leaves,green chillies,lemon juice and roasted cumin powder with little water to a smooth paste.Keep it aside

To make Aloo Tikki ,Mashed the boiled potatoes well,add the red chilli powder,cumin powder,garam masala,salt ,besan and chopped coriander leaves.Mix everything very well and Divide the mixture into equal portions.Make a ball out of it.

*Take a ball and press it slightly.Heat oil in a pan,keep the patties in a hot tawa.Shallow fry them until it turns golden brown on both sides.

*In a bowl whisk the curd with salt and sugar,Keep it aside.Squeezed Rasgulla from the sugar syrup,keep it aside.

*In a serving plate ,place the aloo tikki.Top it with squeezed Rasgulla ,Place it on the cooked chickpeas and green grams.Top with Curd mixture,Sweet chutney and Mint Chutney.

*Finally garnish with Sev,Coriander leaves and pomegranate pearls.Sprinkle with roasted cumin powder and Serve immediately !!

MY NOTES:

*You can make the chutneys one day before and refrigerate them. 

*Here i used storebought rasgullas,Canned Chickpeas and Sev.Rest of all things is homemade.

Mushroom Kola Urundai | Mushroom Recipe

Tasty dish a substitute for vegetarians in the place of Mutton / Chicken .Soon will upload the step by step pictures...

Ingredients :
Button Mushrooms -250 gms
Onion - 1 chopped
Green chillies -5
Turmeric powder -1/4 tsp
Cloves -2
Cinnamon -1/2 " stick
Cardamom -2
Garlic - 5 pods
Ginger - 1 tbspn(chopped)
Fried Gram  dal / Pottukadalai powder - 1 cup
Fennel seeds -1 tsp
Grated coconut -1/3 cup
Salt - To taste
Oil -For deep fry + 1 tbsp

Method 

*Clean the mushroom and chop them,keep it aside.

*Heat  a pan,add the chopped mushroom,cook in medium flame.The mushroom will leaves out all the water,now increase the flame and cook the mushroom until dry.Keep it aside and let it cool.

*Heat 1 Tbsp oil in a pan add the  cloves+cinnamon+cardamom,then add the garlic pods+ginger+green chillies+onion one by one.Saute it well .once the onion turns transculent switch off the flame and let it cool.

*First grind cooked mushroom to a coarse paste.Then add the cooled onion mixture+coconut+fennel seeds .Again grind it to a smooth paste.

*Transfer  the mixture a bowl add the Turmeric powder+Salt+Pottukadalai powder.Mix it well.Divide the mixture into  a equal balls.

*Heat oil in a kadai,drop the balls in hot oil.Let it cook in medium flame for  2-3 mins.Now turn into other sides so that they cooked evenly.When they are crispy and golden brown drain  from the oil .

*Serve hot with Ketchup / Green chutney

NOTE :
*Dont add water while grinding else the urundai will start to absorbs excess oil  and will be soggy.