Wheat Ribbon Pakoda

Another Diwali Recipe is here. If you are looking for an alternate from Rice based snack it would really attract you. Wheat is most suitable for everyone, not only for Diabetic people,. it is good for all ages.  Wheat Ribbon Pakoda is an easy snack with less ingredients. You can try this for this diwali :)

Ingredients:

Wheat flour - 1 cup
Ajwin seeds / omam - 1 tsp
salt - as per taste
ghee - 1 tbsp
Water - as required to knead dough

Oil - to deep fry

Preparation:

In a mixing bowl, add all the ingredients except water and ghee and mix well
2. Add Ghee and mix with the flour
3. Now add water little by little and knead as chapathi dough.
4. Grease the Murukku press, and fill the dough in it. Use the ribbon pakoda disc.
5. Heat oil and press the ribbon pakoda, and deep fry until it turns slight brown and the "hiss" sound reduces in oil.
6. Store in Air tight container and use.

Notes:
1. As it is not spicy, kids will love it.
2. Suitable for all ages.
3. If you want this spicy, you can add chili powder while kneading. But while frying it will turn brown fast. So cook in medium to low flame.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Moong Daal Pakoda

Moong Daal / Paasi paruppu pakoda:

One of the easiest and healthy snack for your tea time. This week accidentally i ended up doing this snack. I have soaked the daal to make dosai, then noticed already i had adai batter in fridge... So invented new snack for the weekend :)

You need few hours to make this delicious "moru moru" pakodas.

Ingredients:

Moong Daal -1 cup
rice - 2 tea spoon
urad daal - 2 tea spoon
Onions - 1/2 a big onion or 1 medium  (finely chopped)
Green chili - 1 or 2 (as per your spice level) (finely chopped)
Perungayam - 2-3 pinches
salt - to taste
Oil to deep fry
curry leaves - a few (finely chopped)


Preparation:

1. Soak Moong daal, rice and urad daal for 2 hours.
2. Drain water completely, and keep it aside for 30 mins to 1 hour.
3. In a mixer, grind them all together coarsely without adding water.

4. Add  finely chopped  items, salt and perungayam to the coarsely ground paste.
5.heat oil in kadai,  and deep fry the pakodas untill they are golden brown.
6.Serve with your tea or as it is.

Notes:
1. Keeping aside for 30 mins after draining water will help the daal to dry a little, and it will not drink much oil while frying.
2. make small sized pakodas so it will be more crunchy.
3. I didnt chop the green chilies finely, because if it is visible, then my daughter can skip it without eating, . If your kids can eat spicy, you can add finely chopped, otherwise make it to little big pieces, so while eating they can discard.
4. You can add a piece of ginger while grinding, or you can add finely chopped ginger while adding onions. This will give some extra flavor to pakodas.

sending this recipe to cook and share what you like event

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

Only food for growing kids event hosted by Shrutis Rasoi and organized by Pari

Onion Pakoda

When I was preparing the bonda mix to make Egg Bondas, my daughter asked, "are you preparing "Onion pakodas" for me?" Onion pakodas became her favorite from when she tasted it in her father's "office party". from then, i used to mix extra flour whenever i am making bajji/bonda at home. 

Normally i do the pakodas with only the Gram flour. But this time, gave some extra kick to the taste by adding a spoon of bread crumbs to it. I have given both the methods here.

Here is the recipe for Yummy onion pakodas

Ingredients:

Onion -1 (Medium size)
Gram flour - 1/4 cup
chili powder - 1/4 a tea spoon (If you look spicy, you can add 1/2 a tea spoon)
turmeric powder - 1/8 tea spoon
Perungayam - 1/8 tea spoon.
cumin seeds - 1/4 a tea spoon
salt - as per taste

Or if you have readymade Bajji/Bonda mix you can use that also.

Method A:
1. Add gram flour and all the above said ingredients to a bowl
2. Cut Onions lengthwise (Preferably thin strips)
3. Mix onions and the flour then mix well by sprinkling little water to it.
4. Heat oil in kadai with sufficient oil to fry
5. spread the onions well and deep fry.
6. Drain in tissue and serve with your favorite ketch up or as it is.

Method B:

1. Add gram flour and all the above said ingredients to a bowl.
2. Cut Onions lengthwise (Preferably thin strips).
3. Mix onions and the flour then mix well by sprinkling little water to it.
4. Add a two tea spoons of Bread crumbs and mix well. 
4. Heat oil in kadai with sufficient oil to fry
5. spread the onions well and deep fry.
6. Drain in tissue and serve with your favorite ketch up 
or as it is.

Sending this Recipe to Cook with Comfort organized by Sapana Behl, and holiday recipes @cuisinedelights

sending this recipe to cook and share what you like event

Linking this recipe to "South Indian Cooking " hosted by nandoos kitchen  and organized by Anu

Ragi Pakoda

"Hercules - Winter strom" Which gave us some extended holidays and also a chance to make these tastiest pakodas :)

After accompanying my daughter playing at snow, i really needed some thing to warm up myself. As we don't have the habit of drinking coffee or tea, I dint have any choice other than preparing some hot and spicy snack.

Today when i started preparing the pakodas, my daughter sat next to me and started asking, what snack i am going to make and whether it is junk or healthy.Now a days she is much conscious about junk foods, as her teacher taught  about the healthy food vs junk food at her Pre-K class. If I give any fried snacks she used to ask me, "why are you giving me Junk food" :)

So i explained her about the grains and how essential they are in our health. After so many questions,at last she got convinced that "Ragi pakoda" is not a junk food.

Ingredients:

ragi flour - 1 and 1/2 cups
Onion - 1 small
green chilies - 2
jeera - 1 tea spoon
Perungayam /hing  - a pinch
salt - as per taste
curry leaves - a few
Oil- to fry pakodas

1. Cut onion, green chilies and curry leaves into small pieces.

2. .Add onions and chilies with ragi flour and mix well.

3. Mix salt, hing and jeera with 1/4 cup of water and add this in flour little by little and mix well with hands.you may need another 2 or 3 spoons of water to have a soft dough.

4. When the dough is blended well, and able to pinch without breaking, then it is ready to fry.

5. Heat oil in kadai, and fry the pakodas.

6.Drain in tissue and Serve with your favorite hot beverage or enjoy as it is.

Notes:
1.Do not add more water while making the dough, which will observe more oil then.
2. While frying, if you feel the dough is getting dried, just wet your hand and mix the dough before you fry the next, do not spray water in it.
3.Just pinch a small portion of dough and fry it. do not press too much.
4. The more onions you add, you likely get more taste.

Sending this Recipe to Cook with Comfort organized by Sapana Behl, and holiday recipes @cuisinedelights

sending this recipe to cook and share what you like event

Linking this recipe to "South Indian Cooking " hosted by nandoos kitchen  and organized by Anu

Walk Through memory lane Jan- 2014 of Gayathri's Cookspot