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Prathima Shivraj, Banglore, Karnataka, India
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Monday, 29 August 2011

Pesara Cabbage Punukulu/Whole green gram dal fritters

Monday, 29 August 2011
10 comments

Ingredients:

Whole green gram dal(Pesalu) - 1 cup
Rice - 2 table spoons
Ginger paste - 2 table sppons
Green chillies paste - 2 spoons
Salt - According to taste
Onions - 1
Cabbage - 1/2 cup
oil - for deep frying

Method:
  • Soak Pesalu/green gram dal, rice for 4 hours.
  • Grind it to a thick batter .
  • Add ginger paste, green chilli paste, salt, chopped onions, cabbage to the batter.
  • Heat enough oil for deep fring in a deep frying vessel. It should be piping hot, reduce the flame to  medium and use ur fingers to drop the batter in the oil so as to form small fritters. Deep fry till they turn golden brown. Use a laddle to keep turning the fritters so that it cooks on all sides.
  • Once they turn golden brown remove them on to paper napkeen to absorb extra oil.
  • Serve as a evening snack with tea.
Method 2:
  • I think pesarattu is a common breakfast item every one is aware of that . If ur pesarattu batter is left over mix some rice flour, onions, cabbage to it to prepare this punukulu.
I am sending this recipe to event Appitizers organised by Sravani@sravsculinaryconcepts



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    Tuesday, 16 August 2011

    Khatta Palak Pakoda/Sorrel Spinach/Chukka Kura Pakoda

    Tuesday, 16 August 2011
    24 comments
    Pakodas are best teatime snacks ever, no snacks can beat the place of pakodas, khatta palak pakodas are my all time favorite, tastes heavenly with its sour taste, Now a days I am preparing so many new recipes but don't have time for clicks as I am quite busy with my Vrath's in sravanmas. this is going to end next week. Today I luckily got time for clicks , so I used this. Wish I could become regular like how, I used to post till last month.





    Ingredients:
    Chukka Kura/Khatta Palak - 2 cups(finely chopped)
    Besan - 1 cup(decrease or increase according to binding)
    Rice Flour - 2 tablespoons
    Salt - According to taste
    Red Chilli Powder - According to taste
    Oil - for deep fry

    Method:
    • Take a wide opened bowl, add khatta palak leaves, besan, rice flour, salt, red chilli powder and mix well to get hard texture like pakora(no need to add water as leaves release water when it mixes with salt, if required add only teaspoon of water).
    • Heat oil in a kadai, it should be piping hot, reduce the falme to medium and use your fingers to drop in the oil so as to form small fritters, use laddle to turn the fritters so that it fries evenly all sides. Deep fry till they turn golden brown.
    • Remove them after they turns golden brown into a tissue paper, to absorb excess oil.
    • Serve as a snack with masala chai.
    I am sending this recipe to "Serve It Fried Event" by Krithi’s Kitchen,


    And event Appitizers organised by Sravani@sravsculinaryconcepts


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    Friday, 5 August 2011

    Sponge Dosa/ Atukula Dosa

    Friday, 5 August 2011
    27 comments

    Ingredients:
    Raw Rice - 2 cups
    Atukulu/Rice Flakes - 1/2 cup
    Thick Buttermilk - 2 1/2 cups(sour)
    Fenugreek  Seeds/Menthulu - 1 teaspoons
    Salt - According to taste
    Cooking Soda - big pinch

    Method:
    • Soak rice, riceflakes, fenugreek seeds in thick buttermilk for 8 to 12 hours or over night, next morning grind it to a smooth paste, batter should be of pouring consistency.
    • Add salt, soda and keep it a side for 2 hours.
    • Heat Tawa, pour laddle full of batter and don't spread it like dosa, let it spread on it's own. pour 1/2 teaspoon of oil along the edges of dosa, close it with a lid and let it cook in medium flame for 2 minutes, until dosa turns brown. Flip dosa and cook for 1/2 minute.
    • Serve as a breakfast with any chutney.

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