Metro Plus
Bangalore
Chennai
Delhi
Hyderabad
Kochi
Thiruvananthapuram
Visakhapatnam
Showers of snacks
|
Nibble these easy-to-make munchies when there is a downpour.
|
MONSOON TIDBITS: Go well with coffee and tea.
WITH THE monsoon just about beginning in the twin cities it is time for piping hot and crisp goodies.
A cup of tea and hot bajjis and pakodas are just the right thing to sip and eat while watching the lashing rain. This is invariably what one does on rainy days.
But there are many more such snacks which make perfect accompaniments to hot beverages.
Mirapakkai bajji
Ingredients:
Green chillies (big size) -
250 gms
Besan (gram flour) - 250 gms
Rice flour - 25 gms
Ajwain - 50 gms
Salt to taste
Tamarind pulp - 80 gms
Cooking soda - a pinch
Water to make batter
Oil to fry
Method: Make gashes in green chilli, blanch it and keep it aside.
Make a paste of ajwain, salt and tamarind pulp and stuff in the green chilli.
Make a batter of besan, rice flour, salt and water. Mix in a pinch of cooking soda.
Heat oil in a kadai, pick up stuffed green chilli and coat them with batter and deep fry till golden brown.
Madurai pakoda
Ingredients:
Onions - 2
Green chillies - 3
Besan - 250 gms
Rice flour - 25 gms
Cooking soda - a pinch
Salt to taste
Chilli powder - 1 tsp
Curry leaves - 1 sprig
Water to make batter
Oil to fry
Method: Slice the onions finely, chop the green chillies and curry leaves.
Make a batter of besan, rice flour, cooking soda, salt and water. Check the consistency. Add chopped green chillies, sliced onions, chilli powder and curry leaves.
Heat oil in a kadai. Add this mixture slowly into the oil and fry till golden brown.
Bharwan paneer
Ingredients:
Paneer slices - 4
Boiled potatoes - 2
Green chillies
(chopped) - 2
Red chilli powder - 5
Ginger (chopped) - 5 gms
Coriander
(chopped)- 5 gms
Lemon juice - few drops
Corn flour - 200 gms
Salt to taste
Water to make batter
Oil to fry
Method: Make a batter of corn flour and water, making sure that the batter is thick. Take the boiled potatoes and mash them properly, then add green chilli, coriander, lemon juice and red chilli powder. Mix it thoroughly.
Take a paneer slice and put this mixture on it as applying for a sandwich.
Then place the other slice on top of this mixture. This now looks like a sandwich. Dip this in the corn flour batter and fry in hot oil, fry till crisp.
Karara aloo
Ingredients:
Potato (cut into fingers) - 5
Refined flour - 100 gms
Breadcrumbs - 50 gms
Salt to taste
Red chilli powder - 5 gms
Water to make the batter
Oil to fry
Method: Cut the potato fingers into same size then par boil in hot salted water. Remove and dry the fingers. Prepare a batter of refined flour, water, salt, and red chilli powder.
Dip the potato fingers in the batter and then roll them in breadcrumbs and deep fry in hot oil.
(The writer is executive chef at ITC Kakatiya Sheraton Hotel and Towers.)
O.P. KHANTWAL
Photo: K. Ramesh Babu
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Delhi
Hyderabad
Kochi
Thiruvananthapuram
Visakhapatnam
|
