Tag Archives: vegetarian starter

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.

Spicy Baby Potato fry

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Baby potatoes are potatoes which are removed from the soil before they are fully developed/grown. Because of this baby potatoes have a sweeter flavor. These are less in calories and naturally fat free.

Spicy Baby Potato Fry

Spicy Baby Potato Fry

Ingredients:

  • Baby Potatoes – ½ Kg
  • Turmeric powder – ¼ tsp
  • Coriander powder – 2 tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 1 tsp
  • Oil – 3 tbsp
  • Salt to taste
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a strand

Preparation:

  • Pressure cook the baby potatoes for 2 whistles. It should be soft but not mushy and retain its shape.
  • Peel the skin.
  • Take all the spice powders in a bowl and marinate the potatoes for half an hour.
  • Now heat oil in a kadai. Put mustard, cumin seeds and curry leaves, wait till they crackle.
  • Put the marinated potatoes and stir in for few mins.
  • Cover and cook on low flame, stir every now and then, till the potatoes are well roasted.

Garnish with coriander leaves and serve hot. Goes out well with curd rice, Sambhar sadam, Lemon rice and so on.