Kabuli Chana Vada / Chickpea fritters recipe / Garbanzo beans fritters

"Kabuli Chana or Garbanzo beans Vada" simple yet soft from inside and crunchy from outside. It looks similar to Falafel. These Vadas goes well with any kind of chutney and sauce, can also be stuffed in sandwiches, wrap or can also have it as a burger.



Ingredients:
1 cup Kabuli / white chana or Garbanzo beans.
1 small Onion chopped finely
2-3 Green Chillies
1 inch Ginger
1/4 cup Coriander leaves finely chopped
2 -3 tblsp of Rice flour
1/2 tsp Red Chilli powder
1/4 tsp Fennel seed sightly crushed
Pinch of Asafoetida
few Curry leaves
Salt as required
Oil for frying

Method:

• Take Kabuli chana in a bowl, rinse it and soak it in enough water for 7-8 hours or overnight.
• After 7-8 hours of soaking, drain out all the water and grind soaked Chana, ginger, green chilli, curry leaves and salt to coarse paste.
• Remove the mixture in a bowl and to it add finely chopped onions, red chillli powder, asafoetida, crushed fennel seeds,chopped coriander leaves and rice flour and mix everything very well. Check for salt.
• Do not add any water. Rice flour helps in binding, so can be adjusted.
• Take a kadai or deep pan, add oil on medium flame, shape the mixture into small balls and flatten it slightly from top.
• Slide it into the oil and turn it over with slotted spoon one's the side changes it's color to golden brown.
• Fry the fritters till both side are golden color and crispy.
• Drain the vada onto a kitchen towel.
• Serve it hot with Chutney or Ketchup

Notes:

1. If you have added water while grinding then you won't be able to shape the vadas in that case add little more rice flour.

Thattukada Chicken fry / Chicken Fry ( Kerala Style) / Kozhi Porichathu

"Thattukada" is a Malayalam word for roadside vendors in Kerala, South India. It's a very famous  hot selling dish. It can be made as a side dish or as a star player. This dish is perfectly crisp from outside and juicy from inside. Can have with Rice or Chapati. Do try this mouthwatering dish.

Ingredients:

1 lb Chicken breast ( bone or boneless) ( You can even use drumsticks)
3-4 green chillies ( slit lengthwise)
1 small onion finely sliced ( lengthwise)
Oil for shallow frying

Marination:

1 tblsp Kashmiri chilli powder
1 tblsp red chilli powder ( alter as per your spice tolerance)
1 tblsp ginger and garlic paste
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp black pepper powder
1 tblsp chicken masala
salt to taste
few curry leaves

Method:

• First wash and make a deep slits on the fleshy part of the chicken pieces.
• In a mixing bowl, add all the ingredients listed for marination.
• Marinate the chicken from all sides even into the slit part and massage well.
• Keep aside for for atleast 1 hour or overnight. The more you marinate, better the taste.
• Heat oil in a nonstick pan and add the chicken pieces.
• Do not overcrowd the pan. ( Note: Keep the flame on low so that the inside of chicken gets cooked and flip the chicken pieces frequently to avoid burning)
• Fry them until the sides are golden brown and fully cooked.
• Remove and transfer it onto a paper towel.
• In the same pan with leftover oil add the sliced onion, curry leaves and slit green chillies and saute them for 1-2 minutes.
• Garnish on top of fried chicken pieces.
• Serve hot.

Pictorial:

First wash and make a deep slits on the fleshy part of the chicken pieces. In a mixing bowl, add all the ingredients listed for marination.

Marinate the chicken from all sides even into the slit part and massage well. Keep aside for for atleast 1 hour or overnight. The more you marinate, better the taste.

Heat oil in a nonstick pan and add the chicken pieces. Do not overcrowd the pan. ( Note: Keep the flame on low so that the inside of chicken gets cooked and flip the chicken pieces frequently to avoid burning) Fry them until the sides are golden brown and fully cooked. In the same pan with leftover oil add the sliced onion, curry leaves and slit green chillies and saute them for 1-2 minutes. Garnish on top of fried chicken pieces.

Notes:

1. Can deep fry instead of shallow frying.
2. Using coconut oil enhances the flavor
3. Flame should be on low.

Puri for Pani Puri / Golgappa recipe

 How to make perfect Puri for Pani Puri?? Well here it is...!! Chaat a very popular street food. This savory goodness is tangy, sweet and spicy. It's very easy and healthy too as we know what ingredients have been used with fresh oil and no additive.This basic ingredients (Puri) can be used for many chaat recipes like Dahi puri, Potato puri, sev puri etc. Pani puri is one of my all time favorite chaat, specially when the sweet and spicy water burst into mouth.

There are two ways to make Puri for Pani puri - Wheat flour or Maida. Methods are same.
To be honest the Maida or APF version is more crunchy than the Wheat one. It taste same which we get on street stalls in India.

Ingredients:

1 cup Semolina / Sooji
1/4 cup All purpose flour / maida or Wheat flour
1/4 tsp Baking soda
1/4 tsp oil
Salt to taste
Water
Oil for frying

Method:

• In a mixing bowl add all the above ingredients except water. 
• Mix everything together.
• Add water little at a time, as semolina absorbs water.
• Keep kneading / mixing until all the semolina granules soften.
• Knead and make a stiff dough.
• Cover it with a damp cloth and rest it for 20-25 minutes.
• After resting the dough, knead it once again.
• Take a rolling board and pin, grease it with some oil so that the dough doesn't stick.
• Take a small portion and roll it into a round shape. Do not roll to thick or too thin.
• Make a small round shape with the help of cutter or lid. Make sure to cover the dough and the rolled puri's with a damp cloth.
• Heat oil for deep frying, oil should be on medium flame.
• Slide one puri after another gently into the oil. Press each puri with spatula to puff.
• Fry them both side until it turns golden brown.
• Place them on a paper towel and can also be stored them in an air tight container once it cools down.

Pictorial:

In a mixing bowl add all the ingredients except water. Mix everything together. Add water little at a time, as semolina absorbs water.

Knead and make a stiff dough. Cover it with a damp cloth and rest it for 20-25 minutes. After resting the dough, knead it once again.

Take a rolling board and pin, grease it with some oil so that the dough doesn't stick.Take a small portion and roll it into a round shape.Make a small round shape with the help of cutter or lid.

Do not roll to thick or too thin. If it's too thin puri won't puff while frying and if it's thick it will not turn crisp.

      Make sure to cover the dough and all the rolled puri's with a damp cloth.

Heat oil for deep frying, oil should be on medium heat. Slide one puri after another gently into the oil. Press each puri with spatula to puff. Fry them both side until it turns golden brown. Place them on a paper towel and can also be stored them in an air tight container once it cools down.

Notes:

1. Process of kneading is very important.
2. Instead of baking soda,carbonated water/ soda water can be used.
3. Cover the dough and rolled puri's in a damp cloth.
4. Flame should be on medium.

Pani for Pani Puri / Golgappa recipe

This popular street food doesn't need any introduction, it's everyone's favorite and most popular selling street food. It can easily be prepared at home. Pani means water and Puri means fried crisp puffed balls. Preparing Pani at home is not only a healthier way of enjoying but also allows you to customize it the way you like it. Puri drenched in sour n spicy mint flavored water and to make it little tangy and sweet dates n tamarind chutney is used, fillings depends upon person to person. Do try this at home it taste Yummy!!!

Ingredients:

For Spicy Pani ( Green Pani)

1/2 cup Coriander leaves/ dhaniya patta (chopped)
Handful of Mint leaves / Pudina patta (chopped)
2-3 Green chilies / Hari mirch
1 tsp dry ginger powder
1 -2 tsp roasted cumin powder ( bhuna jeera )
1 tsp Chat masala powder
Salt to taste
Water
1 tblsp Boondi (salty)

For Sweet Chutney or Pani

4-5 Dates
1 tblsp jaggery
1 tblsp of tamarind
1 tsp cumin powder
Salt to taste
Water


Method : ( Prepare spicy and sweet chutney separately)
For Spicy Pani

• In a blender add all the ingredients mentioned above for spicy pani except boondi
• Add little water and grind to a fine paste or chutney
• For Green or Spicy chutney remove the chutney in a bowl and add 2-3 cups of water and check the taste, add more jeera powder, chat masala or salt required.
• You can adjust the consistency of thickness by adding more or less water.
• Add bondi on top and mix well.
• Keep the Spicy or green pani in the fridge or add ice cubes before serving.

For Sweet Pani

• In a sauce pan add water, dates, jaggery and tamarind and bring it to a boil.
• Mash them in between and let it cool down.
• In a strainer, strain out all the juice.
• Add salt, cumin powder and mix well.
• Sweet pani  is ready.

For Filling:

• Boil 1 potato in a pressure cooker.
• Peel the skin and chop them.
• In a bowl add chopped potato, chopped onions, salt , pinch of red chilli powder and chat masala. Mix and keep it aside.

For Assembling:

• Take one puri, gently make a hole in the middle with a spoon or thumb.
• Stuff the potato filling and some sev ( optional).
• Add little sweet chutney and then dip/add green pani and serve immediately.

Pazham Pori / Banana Fitters / Ethakka Appam recipe

Pazham pori or Banana Fitters is made of ripe Plantains which is highly nutritious. It has been the common street item and popular snack of Keralites.

This Plantain slices are dipped in sweetened flour and then deep fried. Tasty and very easy to make soft from inside and crispy from outside. It's usually relished with hot cup of tea or coffee.

Ingredients:

1 large Ripened Banana ( Plantain)
1/2 cup All purpose flour / Maida
2 tbsp Rice flour
Pinch of turmeric powder
Sugar ( add according to the sweetness of banana)
Pinch of salt
Water / Milk
Oil for frying

Method:

• Take a Banana, peel the skin and cut them into half. Take one half portion and slices it lengthwise (4-5 pieces). Same with the other half.
• Take  a mixing bowl, add all the ingredients except the oil. Mix everything together and add water little at a time and make it into a smooth batter.
• Batter should be lumps free and not be very thick or to runny. It should coat the banana slices.
• Now heat some oil in a kadai on medium heat.
• Take one slice of banana dip it into the batter, coat very well and fry them from both sides till they turn slight golden. Repeat this with all the slices.
• Serve it hot with steaming tea or coffee.

Pictorial:

Take a Banana, peel the skin and cut them into half. 

Take one half portion and slices it lengthwise (4-5 pieces). Same with the other half.

Take  a mixing bowl, add all the ingredients except the oil. Mix everything together and add water little at a time and make it into a smooth semi thick batter.

Batter should be lumps free and not be very thick or to runny. It should coat the banana slices.

Take one slice of banana dip it into the batter, coat very well and fry them from sides till they turn slight golden. Repeat this with all the slices

Serve it hot with steaming tea or coffee.

Bread Pizza recipe | Quick Bread Pizza

Pizza are Kids favorite, even adults love it too..This is probably one of the easiest recipe you can make if you are craving for Pizza and do not have time to prepare the dough. Easy, quick and delicious, great for snack or as party starter. I am preparing it on Tawa/ stove top. Can also be prepared in Oven at 350F (180C)

You can add various veggies of your choice like olives, Jalapeno, cherry tomato, corn etc. with any type of cheese.Give it a try, I'm sure you and your family will love it.

Ingredients:

4-6 Bread slices ( any bread of your choice)
1/4 cup tomato sauce ( can even use tomato ketchup)
1/2 cup veggies chopped ( I have used onions, tomatoes, bell pepper and mushrooms)
1/2 cup grated cheese ( I have used mozzarella)
1 tsp dry oregano
Butter/ olive oil

Method:
On Tava 

Chop vegetables of your choice and to your desired shape. Add little grated cheese, pinch of salt and pinch of oregano. Mix well.

                Take a bread slice and spread some tomato sauce or pizza sauce.

                                        Then add chopped veggies on top of bread slices.

                                            On top off veggies spread grated cheese.

Heat a pan, spread some butter/ olive oil on very low flame. Then place the bread slices.

               Cover the lid and cook for 5-6 minutes or until cheese melts.
                                         Serve hot with some sauce.

In The Oven :

• Preheat oven 350F (180C)
• Place the bread slices on a baking tray.
• Spread some tomato or pizza sauce on the bread, then add the veggies ( do not chop finely) and on top of the veggies add the grated cheese, sprinkle some dry oregano  or chilli flakes on top (optional)
• Place the tray in the oven and bake for 6-8 minutes or until cheese melts.
• Serve hot.

Notes:

1. Can use and bread and vegetables of your choice.
2. If preparing in the oven do not chop the vegetables finely.

Mirchi bhaji | Jalapeno fritters | Jalapeno rings recipe

Jalapeno is similar to large green pepper. This jalapeno rings are spicy from inside and crispy from outside. This batter coated pepper fritters makes a perfect snack along with mint or coriander chutney - spicy pepper with cool mint, served with a cup of hot chai, It's the next best thing to have as a snack. If you would like to make the peppers less spicy, remove the seeds or cut them and wash them in water.

Ingredients:

5-6 Jalapeno ( washed and pat dried)
1 cup chick pea flour / besan
1/4 teaspoon red chilli powder (optional)
1/4 teaspoon turmeric powder
pinch of asafoetida
salt to taste
water
oil for frying

Method:

• Wash and pat dry the Jalapenos.
• Cut the ends and slice them into rings.
• In a mixing bowl add chick pea flour, asafoetida, red chilli powder, turmeric powder and salt. Mix well.
• Add little water at a time and make it into a semi thick consistency, do not add too much of water or else batter wont coat well on peppers.
• Next heat an oil, then dip the Jalapeno into the batter to coat completely and then slowly place it into the hot oil.
• Fry till the fritters turn golden brown in color from both side. Repeat the same with rest of the peppers and drain on paper towels.
• Serve with chutney of your choice.

Pictorial:

                                                         Wash and pat dry the Jalapenos

                                           Cut the ends and slice them into rings.

In a mixing bowl add chick pea flour, asafoetida, red chilli powder, turmeric powder and salt. Mix well.

Add little water at a time and make it into a semi thick consistency, do not add too much of water or else batter wont coat well on peppers.

Next heat an oil, then dip the Jalapeno into the batter to coat completely and then slowly place it into the hot oil.

Fry till the fritters turn golden brown in color from both side. Repeat the same with rest of the peppers and drain on paper towels.

                                                        Serve with chutney of your choice.

Palak pakora | Spinach fritters | Palak bhajia

When the winter weather comes to town and rain drive you indoor, there is nothing more comforting than a hot, hot Tea and hot Pakodas/Fritters. Yesterday was a wet day and i made this crispy, crunchy palak pakoda or spinach leaves fritters. It's a deep fried snack made with spinach and gram flour. Super easy n delicious crunchy snack.

Ingredients:

2 cups palak/spinach
1/2 cup gram flour/besan
2 tablespoon rice flour
2-3 green chillies chopped
1/2 teaspoon red chilli powder
1/4 teaspoon coriander power
1/4 teaspoon turmeric powder
pinch of asafoetida
salt to taste
oil for frying

Method:

• First clean and wash spinach in a clean water and drain completely.
• In a mixing bowl, add spinach, green chillies, salt, red chilli powder, turmeric powder, coriander powder, asafoetida, gram flour and rice flour.
• Mix everything nicely until combined and check for salt.
• Next heat a kadai or heat bottom pan with oil on medium flame.
• When the oil is hot ( not too hot) drop the mixture in small quantities.
• Fry them till they turn golden brown from all sides.
• Drain out in a paper towel.
• Serve hot.

Pictorial:

In a mixing bowl, add spinach, besan, rice flour, green chilli and all the dry ingredients mentioned above.

  Mix everything until well combined, do not add any water as the mixture will release moisture.

Heat a kadai with some oil on medium flame and once its hot enough drop the mixture in small quantities with the help of spoon or hand. Fry them till they turn golden brown and drain them out in a kitchen towel.

                                              Serve hot with chutney of your choice or bread.

Dal vada | Parippu vada - South Indian | Lentil fritters

Dal vada/Parippu vada is one of the most popular dishes from Kerala (South India). It is a spicy, crunchy and yummy dish. A cup of tea or coffee with hot vada makes a great combination.

Ingredients:

1 Cup Chana or Toor dal
2-3 dry red chillies
1/4 cup Shallots /Onions
1/4 teaspoon fennel seeds (Saunf)
1 inch ginger finely chopped
sprig curry leaves
pinch of asafoetida
1/4 teaspoon red chilli powder (optional)
salt to taste
oil for frying'

Method:

• Wash and soak dal along with dry red chilli in water for 3-4 hours.
• Drain out the water completely and grind it to a coarse paste along with red chilli.( Do not grind to a smooth paste)
• Add finely chopped shallots, ginger, asafoetida, fennel seeds, red chilli powder (optional), curry leaves and salt into the grounded mixture. Mix everything together (do not add water). You can also use green chilli instead of red chilli.
• Take spoonful of mixture on your palm, make small ball and flatten them.( If it's too sticky wet your palm little with water)
• Heat some oil in a kadai or deep bottom pan. When the oil is hot reduce the flame to medium and deep fry the vadas by turning both sides till golden brown. Transfer it in a kitchen tissue.
• Serve hot with a cup of tea.

Pictorial:

               Wash and soak dal along with dry red chilli in water for 3-4 hours.

Drain out the water completely and grind it to a coarse paste along with red chilli.( Do not grind to a smooth paste)

Add finely chopped shallots, ginger, asafoetida, fennel seeds, red chilli powder (optional), curry leaves and salt into the grounded mixture. Mix everything together (do not add water).

Take spoonful of mixture on your palm, make small ball and flatten them.( If it's too sticky wet your palm little with water)

Heat some oil in a kadai or deep bottom pan. When the oil is hot reduce the flame to medium and deep fry the vadas by turning both sides till golden brown. Transfer it in a kitchen tissue.

                                                  Serve hot with a cup of tea or coffee.

Notes:

1. Chana dal or Toor dal both taste same.
2. Make sure oil is hot or else the vada will break.
3. Red chillies can be replaced by green chillies.