Tag Archives: foodstagram

Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

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Pakoda is a deep fried snack which is most popular street food all over Tamil Nadu. My hubby loves pakoda to the core, when we were abroad we use to get pakoda from VelayudhaNadar Shop, sivakasi and would hold it almost for 2 to 3 weeks. Not only in while abroad but also whenever we go to our hometown, we never miss to get this pakoda. Not only my hubby even my dad, grandpa and the whole family till my son loves to have Milk rice and pakoda for dinner. I would say that this one of the staple dinner among all sivakasi and virudhunagar people.

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegarderner.

Thought of trying it the pakoda with bittergourd and something different than the usual recipe, besan/gram flour is used in pakoda and I have substituted corn meal/maize flour instead of besan/gram flour.

CLICK HERE for vegetarian recipes and CLICK HERE for snacks recipes.

Bittergourd pakoda was slightly bitter in taste, but as it was crispy and crunchy my kids (9 year and 5 year) loved it to the core. This can be served in various forms as tea-time snack, side dish for lunch, side dish for dinner along with rice. I would say try this combination – Steamed rice (mashing consistency), boiled milk with a tsp of sugar (optional) and this pakoda would taste heavenly for dinner. Give a try…

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Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

Ingredients:

  • Bitter gourd – 2 nos
  • Onions – 1 no
  • Curry leaves – 2 strands
  • Corn meal / Maize flour – 1 cup
  • Rice flour – 1 tbsp
  • Chilli powder – 2 ½ tsp
  • Asafoetida / Perungayam / Hing – ¼ tsp
  • Salt to taste

Preparation:

  • Wash and thinly slice the bitter gourd to pieces. Thinly slice the onions (lengthwise), keep it aside.
  • In a bowl, add corn meal, rice flour, chilli powder, salt and sprinkle ¼ cup of water, mix it well.
  • Add the sliced bitter gourd and mix it well, so that the flour should get coated well bittergourd.
  • Let it rest for 15 to 20 mins.
  • Heat oil in a kadai, now add the thinly sliced onions and curry leaves to the bittergourd and mix it well.
  • Once the oil is hot, take a small portion of the bittergourd mixture and add it to the oil, swap and fry on the both sides until they turn brown in color or crispy.
  • Drain the oil and remove it from fire.
  • Continue the same process with all the bittergourd.

Serve hot.

Note: Bring it room temperature and store it in an air-tight container, stays fresh for almost a week.

Green Lentil and Sweet Potato – Protein Rich

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Recently I have been blogging about some protein rich food, I have tried out many breakfast and now to the lunch. As this is rich in protein, its good for weight watchers and body builders. Protein rich Lunch – Green Lentil and sweet potato rice with Sauted Carrots n Beets and Fish Fry.

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Protein Rich Lunch

Let me share the recipe of Green Lentil and Sweet Potato…

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Green Lentil and Sweet Potato

Ingredients:

  • Green Lentil / Mung Bean / Paasipayaru – 1 cup
  • Chilli powder – ½ tsp
  • Cumin powder – ½ tsp
  • Sweet potatoes – half the quantity of the green lentil
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Pressure-cook or boil green lentils for 3 whistles (mashing consistency).
  • Pressure-cook sweet potato for 3 whistles (cubes but able to mash).
  • Heat oil in heavy bottom vessel; add the boiled mashed potatoes followed by chilli powder and Cumin powder with little salt.
  • Mash the green lentils and add them to the sweet potatoes, pour ½ cup of water, cook in medium flame by stirring once in a while.
  • Sprinkle salt and remove from fire.

For Sauted Carrot and Beet:

Peel and chop the carrots and beets lengthwise, steam them. Heat a tsp of olive oil in a pan, add the steamed carrots and beets followed by salt and pepper powder, give them a toss and transfer it to a plate.

For Fish Fry:

Marinate the Fish, with lime juice, salt and pepper powder for 30 mins, shallow fry the fish pieces and serve with onions and lemon wedge.

 

Butter Sponge Cake / Vanilla Sponge Cake / Sponge Cake

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Already I have shared vanilla cake and this is similar to that but the techniques I used here are completely different which makes the cake more fluffy and spongy. Also this would be more easy for the beginners since there is no any difficulties and also refer to my you tube video for the texture, consistency and tricks. Let me share the recipe…

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Butter Sponge Cake / Vanilla Sponge Cake / Sponge Cake

Ingredients:

  • All-purpose flour / Maida – 2 cups
  • Butter – 1 cup
  • Eggs – 4 nos
  • Sugar (powdered sugar is preferable) – 1 cup
  • Salt – ¼ tsp
  • Milk – 1 cup
  • Baking powder – 2 tsp
  • Vanilla essence – 2 tsp

Making of Butter Sponge Cake / Vanilla Sponge Cake / Sponge Cake –

Preparation:

  • Break the eggs and separate the egg yolks and white. Melt the butter.
  • Sieve the flour, baking powder and salt together ad transfer it to a bowl.
  • In a wide mouth bowl, pour the melted butter, powdered sugar and milk, beat it well until the sugar is dissolved.
  • Add the egg yolk to the butter, milk mixture and beat it well.
  • Take the egg white in another bowl, and beat it well, until it becomes thick and fluffy (refer the above given video for consistency).
  • Add the sieved flour little by little to the butter-milk mixture and fold the flour in it.
  • Pour in the vanilla essence to the flour and fold it well,
  • Pour the beaten egg white to the flour mixture and fold it well.
  • Meanwhile pre-heat the microwave to 180 degree c. Grease the baking tray.
  • Pour the batter to the greased tray and bake it microwave for 5 to 6 mins at 180 degree C or until the tooth pick inserted in the middle of the cake comes out clean.
  • Rest the cake in the baking tray for 5 mins and then transfer it to another tray.

Serve hot or at room temperature.