Keerai Pakoda/Green Fritters

                When my mom told about this pakoda's she read in a magazine i wanted to try but was very scared about deep frying as i've mentioned earlier,that i never go near hot oil.But still wanted to give a try.So finally gathered the confidence that nothing will happen to me while deep frying and tried it out.It came very well and was yummy too.So thought of sharing the recipe.

Ingredeints :

Keerai/Amaranth leaves	1 bunch
Onion	1/2 cup finely chopped
Corn flour	1 tbsp
Gram flour	1 cup heaped
Rice flour	1 tbsp
Fennel seeds/sombu	1 tsp
Garlic(optional)	8 pods(finely chopped)
Red chillie powder	1 tsp
Green chillies	3 nos
Turmeric powder	1/4 tsp
Salt	Req
Cooking soda	2 pinch
Cilantro	2 tbsp chopped
Oil	For deep frying

Method :

1.   Chop the leaves and onion finely and take in a wide vessel.

2.   Add all the other ingredients except oil to the leaves and onion.

3.    Mix all the ingredients together by sprinkling few drops of water if required(as onion and leaves tend to leave water) and prepare as a roti batter.

4.    In a heavy bottom kadai pour drop the batter little by little like pakoda's  and deep fry till golden brown.

5.    Now serve hot the pakoda's with tomato sauce.

Notes :

1.   Should be careful while sprinkling water as i've already mentioned that leaves and onion tend to leave water.

2.   We can use spinach leaves or sirukeerai also.I used sirukeerai.

3.   I didn't add garlic as i was not having in the pantry.

4.   Can even prepare as bonda's like dropping as big balls.

5.  While mixing like a batter,it should be tight than roti batter.



Sending this to Radhika's Lets Cook Series-Greens.

Only South Indian Cuisine by Pari

Gimme Green of Rosh

Vegan diet-Only plant based by Srav's

Sago Idly(Re-post):

http://sabdhaskitchen.blogspot.in/2011/09/sagojavarisi-idly.html

Kai Murruku/Chakkilam-Diwali Snacks

                     My MIL visited us a few weeks back and was with us for a while.So i thought of learning this recipe.She was very happy to teach me the recipe(but preparing kai murruku needs lot of practice).So when she was preparing it i immediately started taking the pics for the blog purpose as now a days when ever i learn anything new only my blogging mind comes first to post them immediately.

Ingredients :

Par boiled rice/Idly rice	3 cups
Roasted gram/pottu kadalai	1 cup
Dalda/Vanaspathi	50 ml
Oil	For deep frying
Crystal Salt	2 tsp

Method :

1.Soak the rice for 3 hrs and grind the rice along with the salt in the grinder and the batter should be too nice and should not add too much water.Batter should be thick than the idly batter.

2.In a hot wok put the dalda and melt it.Pour it on the grinded batter.

3.Now powder the roasted gram and add to the batter.

4.Mix the batter well and the batter should be bit loose.(ie may be like chapathi batter.)

5.Spread a dry cotton towel on a flat surface and prepare the murruku on top of the towel.

6.In a thick deep kadai,preferably an iron one pour the oil and heat it.Once the oil is hot drop the murruku one after one,may be 6 to 8 in case of a big kadai and confident on cooking them at a time.

7.When the sound of the oil reduces and the murruku starts floating up flip the murruku on the other side and cook till the bubbles in the oil reduces and take murrukus out.Enjoy the kai murruku.(We use to have with onion pickle which tastes heavenly.

Notes :


1.While grinding take care not to add too much of water,else making murruku will be difficult.
2.Grinding the batter in the grinder than the mixie will give a good result.


This video is just to show how my MIL prepared the murruku

Sending this to Radhika's Diwali Special Sweets & Savories

To Kirthi's Serve it Festival Potluck

To Kushi's My Diwali My Way