Monthly Archives: January 2009

Onion Pakoda

Ingredients:

1 cup gram flour + 3tbsp

1/2 cup rice flour + 1 and 1/2tbsp

Pinch of baking soda

Salt to taste

1 tbsp ghee

1 big white onion  cut lengthwise

1 small green chilli chopped

1/2 tsp ginger garlic paste

1/4 tsp turmeric

1 tbsp chilli powder

Oil for deep frying

Onion Pakoda

Method:

1. Put onions, chillies and ginger garlic paste in a bowl.

2. Combine gram flour, rice flour,soda,  turmeric powder, red chili powder and salt. Add this to the onion bowl.

3.  Add  ghee and mix to form a crumbly textured flour.

 4. Slowly add water as you knead and form a stiff dough. It should look like a thick mass, but not too sticky.

5.  Wait for 10 minutes and fry until golden brown in the oil.

6. Enjoy with hot cup of tea.

This goes to JFI Chickpeas

Simple potato fry

Potato fry

Ingredients:

Red potatoes 10

1 and 1/2 onion chopped

4 green chillies slit lengthwise

1 tsp ginger garlic paste

1 tsp jeera

1 tsp mustard seeds

1/4 tsp turmeric

1 and 1/2 tsp chilli powder

1/4 tsp coriander powder

Salt to taste

1 tsp coconut powder

10 tsp oil

Method:

  • Cube the potatoes and keep them in cold water so that they will not become brown.
  • Heat the oil.
  • Add jeera and mustard seeds.
  • After they splutter, add onion and chillies.
  • Fry for 2 mts and add garlic.
  • Fry for few seconds and add turmeric.
  • Add the potatoes and salt.
  • Mix everything once and keep the lid.
  • Cook the potatoes until they become little bit tender,
  • Add chilli powder, coriander powder and coconut powder.
  • Cook for another 10mts and garnish with coriander leaves.
  • Perfect side dish.

How to make ghee

1. Ghee is as easy to make as it sounds.

2. This is how I usually make ghee here: I would buy one pound (four sticks) of unsalted butter.

3. Take a heavy bottomed vessel.

4. Place the butter sticks in it, and on medium heat melt them.

5. When the butter starts to melt, there will be lot of bubbling.

6.  Reduce the flame to low; in a few minutes this action will subside.

7. Next the butter will begin to develop foam at the top.

8. Simmer on low heat, uncovered and undisturbed, for 20-30 minutes, until milk-solids on the bottom of the vessel turn from white to beige-brown, and butter on top becomes transparent like clear water.

9. This is the signal to turn off the heat.

10. Strain, discarding the milk solids at the bottom of the vessel, using a coffee filter.

It is very important for small kids to have ghee. It improves memory power.

Have a look at my ghee:

Ghee

This is my entry to Sunshinemom’s FIC yellow