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Tuesday, 22 February 2011


Ingredients for Pakoda
Bengal gram flour/ Chickpea flour-1cup
Rice flour-1/4cup
Onion medium( thinly sliced)-1
Green chilly( thinly sliced)-3
Ginger and Garlic( minced)-2tbsp
Baking soda-1/4tsp
Turmeric powder-1/4tsp
Salt to taste
Oil to deep fry

Ingredients for Kurma
Fresh Coconut( shredded)-1/2cup
Ginger-2"
Garlic cloves-6
Fennel seeds/ Aniseed-2tbsp
Red chili powder-2tsp
Coriander powder-3tsp
Turmeric powder-1/4tsp
Coriander and Curry leaves- few
Salt to taste
Oil required

Tempering
Green cardamom-2
Cloves-3
Cinnamon-2"
Bay leaf-1

Method
To make pakoda-
In a large bowl add bengal gram flour and rice flour. To the flour mixture add the onions, green chilly, minced ginger and garlic, turmeric  powder, baking soda, required salt and required water. Make a thick batter. Heat enough oil in a pan, when hot drop the thick batter into balls. Deep fry these pakodas till golden brown. Drain and place the pakodas on paper towel.
To make Kurma-
Grind fresh coconut along with ginger, garlic, fennel seeds, red chilli powder, turmeric powder into smooth and fine paste. Heat few tbsps of oil in a pan, when oil is hot add the tempering spices and fry until the aroma releases. Add the ground paste to whole spices and fry on medium heat until the oil separates on the sides of pan. Add required water to the ground paste( let the gravy be little thin as the pakodas tends to absorb the gravy.) Season the gravy with salt, add the coriander leaves and curry leaves. Allow the gravy to boil for few minutes. Once the kurma is done, turn of the heat and add the prepared pakodas to the kurma. Allow the pakodas to be soaked in kurma for atleast 15 mins. Serve hot Pakoda Kurma with Kuska( rice made with coconut milk), Jeera rice or Chapati.

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