MAIDA PAKODAS

Maida pakoda is a simple quick snack that can be had along with a cup of tea. The flavour of onions, coriander leaves with a mix of spices makes pakodas delicious. Its been long since I've prepared this snack and was craving for this. So heres goes my recipe-

INGREDIENTS.

1 cup Maida.

3/4 cup yoghurt.

1 tbs Rice flour.

1 tbs Chilli powder.

1 tsp Soda powder.

1/2 cup Chopped Onions.

1/4 cup Coriander leaves.

Few Curry leaves.

Oil for deep frying.

Salt to taste.

METHOD.

In a bowl mix maida,yoghurt,soda,chilli powder,rice flour and salt. Add more or less yoghurt as needed to become a thick paste.

Add the rest of the ingredients ie chopped onions,curry leaves and coriander leaves. Adjust salt as per needed. Mix well.

Heat oil in a kadai. Form a small shaped balls of the made paste and drop them carefully into the oil and fry till golden brown.

Place them on tissue paper so the excess oil gets absorbed while repeat the same process with the rest of the batter.

Serve hot as it is or with ketchup ,green chutney anything u like.

Sending this off to SIRI'S FROZEN YOGHURT EVENT.

Enjoy..

AWARD TIME.

PRITI has passed me 'A GIANT BEAR HUG AWARD'. Happy to receive it for the first time dear. Thanks a lot.

I would like to pass on this award to

MADHAVI

DIVYA

ROOPA

VANDANA RAJESH

Congrates

QUICK UPMA.

Its breakfast time and here I present u one recipe which all are familiar with the name UPMA. It is quick, easy to cook and healthy to eat. I learnt this recipe from my mom who prepares this deliciously. And the consistency I like in my upma is a bit watery and sticky type. Thus it makes more soft and just melts in our mouth. I have noticed, even in occasion of konkani marrage's, upma is served as the main dish as breakfast with side of potato umman (gravy).

INGREDIENTS.

1 cup Rava.

1 Chopped Onions.

1/4 cup Chopped Beans.(grated carrots can also added)

1/4 tsp Chopped Ginger.

1/2 tsp Mustard seeds.

1/2 tsp Urad dal.

1 tbs Oil.

1 Green chillies.

Curry leaves .

2 1/2 cups Water.

Salt to taste.

METHOD.

Place rava in microwavable plate and roast in micro for about 2 minutes.

Heat oil in kadai and add mustard seeds. After it starts spluttering add urad dal and fry them till it changes its colour into brown. Later add ginger,greenchillies and curry leaves and saute them too for about few sec.

Add the onions, beans and salt. Fry them till its half cooked.

Add water and adjust salt as per needed. Cover with a lid and bring up to boil.(Adding hot water to the mixtures reduces ur time).

At the time of boiling add roasted rava slowly while on other hand stirring continuously. Make sure not to form any lumps. Simmer and cover with lid and let it cook for 2 min.

Remove from stove and let it sit for 5 min.

Serve along with ur fav pickle or chutney or sambhar.

This is a quick breakfast. So I am sending this to "WBB#23 EXPRESS BREAKFAST" EVENT HOSTED BY RAAGA OF THE SINGING CHEF.

FRIED APPLE BANANA HALWA

All might have heard of banana varatti and banana halwa that is done with mashed plantains or ripe banana cooked in sugar syrup. And the very tougest part for me in this is the stirring process. We have to keep on stirring the mixture till it turns dark blackish colour. Beleive me, all these efforts makes the dish delicious and perfect in taste. Deep fried banana is another method of making banana halwa that is prepared especially by us konkanie's during the occasion of Janmashtami. In this recipe i made slight changes by adding apple pieces also along with normal banana fruit and it tastes double than actual. So here it goes:

INGREDIENTS.

2 Ripe Banana.

1 Apple.

Sugar as required ( To sprinkle)

Cardamom powder as required.

1 tbs Ghee.

Oil for deep fry.

METHOD.

Cut the apples into normal small pieces. Slit the banana right from the middle and cut it into 1 or 1/2" piece.

Take a container and sprinkle some sugar at the bottom and keep aside.

Heat oil in a kadai and drop apple pieces and fry them till it becomes brown. After its done remove those fried apple and place them in the sugar sprinkled container. Sprinkle again sugar and cardamom powder on the top of it evenly.

Follow the same procedure with banana's too.

Lastly when all its done add 1 tbs of ghee and toss the container well so that the sugar,cardamom and the ghee gets evenly coated on all the fried pieces.

The halwas should be stored close for one day so that the sugar melts and form a brown syrup and it taste better.

AWARDS TIME.

VEGETABLE PLATTER and RAMYABALA who is very sweet friend with amazing recipe has passed me ROCKING GIRL AWARD. Thank u soo much.

MYVIEWS who too is very affectionate friend has passed me YOU MAKE MY DAY AND EXCELLENT BLOG AWARD. Thanks a ton.

SOYA MANCHURIAN

Soya is supposed to be very good for women. It has full of Proteins and natural minerals. I have noticed most of the people don't like to eat those big chunks as it taste like flesh. But in case of me and my daughter smera we just love the taste and its texture. I also use the soya granules which can be added along with the fillings for samosas. Here i come up with my manchurian chinese version.

INGREDIENTS.

1 Diced Onion.

1 Diced Capsiums.

2 tbs Soya sause.

2 tbs Tomato ketchup.

1 tbs Chilli sause

1 tbs Chopped Ginger.

1 tbs Chopped Garlic.

1 1/2 tsp Corn flour.

3 tbs Water.

2 tbs Oil.

Salt to taste.

MARINATION.

100 grms Soya chunks.

1 Egg.

1 tbs Ginger garlic paste.

1 tbs Soya sause.

2 tbs Cornflour.

Salt to taste.

Oil for deep fry.

GARNISH.

Spring onions ( greens part)

METHOD.

Soak soya chunks in 3 cups of boiling water for about 10 min. When it becomes soft , drain the water and squeeze all the water from soya. Repeat the same process for 2 to 3 times to remove the raw smell of soya.

Later marinate the soya with egg , cornflour , ginger garlic paste , soya sause and salt. Keep aside for half an hour.

Mix corn flour with water and keep it aside.

Later deep fry these marinated soya chunks until it gains brown colour and keep it a side.

Heat some oil in a pan. Add fresh ginger and garlic. Saute for few sec and then add onion, capsium and salt to taste. Make sure the onions and capisum are half cooked.

Now add soyasause , ketchup and chilli sause. Sprinkle some water and saute again for a while and bring to boil. At this stage add the mixture of corn flour inorder to get thick gravy.

Lastly add the fried soya chunks and mix well.

Garnish with spring onions and serve hot.

I am sending this to DK'S A.W.E.D-CHINESE EVENT.

And also its a protein filled recipe I also contribute to EAT HEALTHY-PROTEIN RICH EVENT HOSTED BY SANGEETHA

AWARDS TIME.

VANDANA RAJESH gave me YUMMY BLOG AWARD. Like to pass on to 4 bloggers

MY VIEWS.

REKHAS KITCHEN.

VEGETABLE PLATTER.

RAMYABALA.

INGRANEE gave me ROCKING GIRL AWARD. Like to pass on to

ARCHY.

SWATI .SUGARCRAFT INDIA.

DEVIPRIYA gave me NICE MATTER AWARD. I pass this awards to all my fellow bloggers who encouraged me with all ur motivating comments. I truly appreciate each and every comments.

Thank u VANDANA , INGRANEE , DEVIPRIYA sooooo much for making me soo happy and passing on to me these wonderful awards. I am so grateful to u all friends.

RANJI has given me another new one which is BLOGGER WITH A PURPOSE AWARD. Am very much happy to recieve this from u ranji. Thank u so much.

I would like to pass this awards to

UMA

CHAM

SIREESHA

HAPPY COOK
.
Congratulation.

METHI PAGE (METHI KHEER)

Whenever I think of methi leaves, I always end up making methi dosa or alu methi. One recipe out of methi seeds are 'Methi Page'. It is nearly similar to rice payasam. Normally methi seeds are used for seasoning. We konkanies usually make this recipe during the month of Karkedakam which is the last month of the malayalam calender. It is celebrated as Ramayanamasam. It falls during july or august month of the Gregorian calender. During these days one will read ramayana and other members will listen. The climate during the period is rainy and also it is considered as a month of preventive treatment. Methi seeds helps to maintain sugar level , control choresterol , curing asthama , good for indigestion and also very important for the feeding mothers.

INGREDIENTS.

1 cup Rice.

1/2 cup Methi seeds.

6 - 8 blocks Jaggery.(vellam)

1 1/2 cup Coconut Milk.

4 cups water or as per required.

1/4 cup of Moong dal can be added to make the recipe bit more healthier. But here in my recipe I have not added.

METHOD.

Wash the rice and methi seeds well and soak around 15 min.

Place kadai and add rice , methi seeds and water, and bring to boil.

Reduce flame to low and allow them to cook nearly for 40 min. Make sure keep on stirring every 5 min.

After the rice and methi are cooked , add jaggery and keep on stirring till it dissolves. Then add coconut milk and simmer for few min.

Remove kadai from flame and set aside.

Serve hot along with a spoon of ghee.

I submit this recipe to RICE VARIETIES EVENT...EASY CRAFT OF SIMPLE INDIAN FOOD.

Also as the recipe contains coconut milk , I contribute this also to AFAM - COCONUT BEING HOSTED BY SUGANYA.