Tag Archives: indian snack

Feb25

Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

Posted on by
Standard

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…

Bittergourd fry, bittergourd 65, bittergourd pakoda, images of bittergourd pakoda, picture of bittergourd pakoda, bittergourd pakoda picture, bitter pakoda image, tamil recipe, tamil recipes, pakoda, pakoda recipe, Indian recipe, Indian recipes, bittergourd recipe, pagarkai recipe, pagarkai pakoda, pavakkai pakoda, pavakkai recipe, pavakka, pavakka recipe, pavakka pakoda

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
All the flour and spice powder together
Thinly sliced bittergourd
Fine flour paste
Bittergourd in flour paste
Bittergourd getting mixed
Getting Fried
Getting fried
Almost fried
Pakoda done
Bittergourd Pakoda / Pagarkai Pakoda / Pavakkari Pakoda

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.

Jul7

Buttermilk Biscuits

Posted on by
Standard

Thought of trying out something new for breakfast for kids. My kids wanted to have a dish which is similar to English and so tired my hands over this Buttermilk Biscuits. These biscuits are soft, fluffly and buttery. These biscuits can be served with breakfast or may be a tea time snack or may be a brunch. It was only few mins, there biscuits disappeared once when they are out from the oven. Give a try and enjoy with your kids. Let me share the recipe…

Taking this to Fiesta Friday #127 hosted by Angie@thenovicegarderner.

Buttermilk Biscuits
Buttermilk Biscuits with Honey Butter

Ingredients:

  • All-purpose flour / Maida – 2 cups
  • Unsalted butter – 6 tbsps
  • Salt – a pinch
  • Club soda – ½ cup
  • Buttermilk – ¼ cup
  • Egg – 1 no
  • Honey – 3 tbsp
  • Unsalted butter – 1 cup
All purpose flour, a pinch of salt and butter
With buttermilk
With club soda
Rolled to a ball
Spreading on the greased tray
All set in the baking tray
Cut into pieces
Getting brushed with egg
After bake
Butter getting mixed with honey and salt for Honey Butter
Buttermilk Biscuits
Buttermilk Biscuits with Honey Butter
Honey Butter

Preparation:

  • Take maida/all-purpose flour and salt in a wide mouth bowl, mix them well with your hands.
  • Grate 6 tbsp of butter to the bowl, crumble the flour along with the butter, until the flour reaches crumbling stage.
  • Pour in the buttermilk and mix well with your hands.
  • Pour in the club soda and mix well to form a dough.
  • Fold the dough well 5 to 6 times to get a proper ball shape.
  • Beat an egg in a bowl, whisk it until it becomes fluffy.
  • Preheat oven to 180 degree C. Grease a baking tray.
  • Gently spread the dough evenly all over the tray, cut it to square or rectangular pieces, brush it with the whisked egg.
  • Bake for 15 to 20 mins at 180 degree C or until it fluffs and starts turning golden brown.
  • In a bowl, take the 1 cup of butter, pour in the honey with a pinch of salt and beat it well, until they are combined.

Serve warm with Honey Butter. Bring this room temperature and store them in an air-tight container for almost and refrigerate it. Stays fresh for month time.

For more baking recipes, click here.

Jun30

Minced Meat Samosa

Posted on by
Standard

Samosa is one of my favorite snack, usually during childhood days, when we go for movie I never miss to have samosa J I had few leftover Minced meat curry from my lunch, opened the refrigerator and got to see samosa patties and few pieces of boiled potatoes. Thought of combining these together for the samosa stuff with a tsp of Eastern Beef Ullarthu Masala for a punch to the samosa.

Samosa was too good, and perfect for a rainy tea time snack. It’s a must to try out for this Ramadan. Let me share the recipe…

Minced Meat Samosa

Minced Meat Samosa

Ingredients:

With boiled potatoes, minced meat curry and Eastern Beef Ullarthu Masala
Filling ready
Getting rolled in samosa patty
Samosa about to fry
Getting deep fried
Golden brown on the sides
Minced Meat Samosa
Minced Meat Samosa

Preparation:

  • Mash the potatoes (no lumps should be formed).
  • Heat the minced meat curry in a kadai, add in the mashed potatoes and cook in medium flame.
  • Sprinkle the Eastern Beef Ullarthu Masala, and cook until it becomes dry.
  • Remove from the fire and wait until it comes to room temperature.
  • Now take the samosa patty and stuff the minced meat+potato filling to the samosa.
  • Meanwhile heat a cup of oil in a kadai, gently drop in the samosa, cook until it both sides turn golden brown.
  • Drain the oil and transfer to a plate.

Serve hot. I have accompanied it with a cup of Masala chai and Hummus.

For more Ramzan/Ramadhan/Iftar recipes, click here.