Murungaillai | Drumstick leaves Pakoda(Medhu/Soft version)

Again this recipe was for my son to feed him Murungaillai/Drumstick leaves which is very rich in iron. This was very tasty and delicious.

Ingredients

Gram flour(Besan) - 2 cups

Onion - 2 cups(chopped)
Tender Murugaillai/Drumstick leaves - 1  cup
Red chilli powder - 1/2 tspn or Green chilli - 2nos

Curry leaves - few
Ginger - 1 tspn(chopped)
Jeera/Cumin Seeds - 1/2 tspn

Cooking Oil for deep frying

Salt as required

Preparation Method
In a bowl put gram flour, red chilli powder, salt and mix well.
Add chopped onion, drumstick leaves and curry leaves and mix.

Sprinkle little water and make a slight thin batter.

Heat oil in pan for deep frying.

Take small portions in a spoon and drop in hot oil carefully in med-low heat.

Slowly and deep fry on all sides.

Remove it on absorbant paper when its turning light golden brown.

Serve hot Murungaillai Pakoda as it is or with coconut chutney or tomato ketchup.

Homemade Oma Podi /Sev | Step-by-Step Diwali Recipe!!!

Oma Podi / Sev is a simple and tasty fried savory. It tastes great as it is and widely used in chaats and mixture. Its aromatic with Omam/Ajwain/Bishop weed. This is popular in all sweet and savory shops in India. This is my kids and in-laws favourite as its not spicy.


This recipe is taught by my in-laws.


Step-by-Step Photos

Testing the flow

Recipe
Ingredients
Kadalai Maavu/Besan/Chickpea Flour - 4 cups
Omam/Ajwain/Bishop Weed - 2 tspns
Salt as required
Oil for deep frying


Preparation Method
Soak Omam in water for 1 hour and then boil it with water to get Omam water. Allow it to cool. This is for mixing the dough.
Then filter the water and keep.
In a wide vessel, put kadalai maavu, salt and mix with omam water as required to a soft dough. Make equal portions of the dough.
Heat oil in a kadai/wok, take a small portion of the dough, put in murukku/omapodi nazhi/hand press gadget.
Press in the hot oil fully in a circle wide.
Let it cook, turn around and deep fry.
Take it on a tissue paper and just press by hand and make small pieces.

Homemade Oma Podi is ready. I love this with sambar rice and rasam rice.

Notes :
- Do not put the whole omam as it will block the holes of the murukku nazhi/ gadget.
- Use the fine and small hole sevva nazhi.

- Adding Rice flour(optional), it will be crispy.

Vegetable Cutlet!!!

I love Veg cutlets and always had at restuarants in Bangalore. We get good ones when we are on train to chennai. This one is my Father in laws speciality and it was so yummy. Thanks for teaching me Dad. I had previously posted Potato Cutlet checkout the post.

This is a perfect starter for parties.

Ingredients
Beetroot - 1/2 cup
Carrot -1/2 cup
Potato -1/2 cup (Boiled and mashed)
Green Peas -2 tspns
Kadalai Maavu/Besan - 2  to 3 tspns
Bread crums - 1/2 cup
Red chilli powder - 1/2 tspn 
Garam Masala - a pinch
Onion - 1no
Curry leaves - few
Salt
Oil for deep frying

Preparation Method
Boil the potatoes and mash it. Keep it separately.
Chop all the vegetables into small pieces.
Cook all vegetables in pressure cooker except onion with very less water and salt for 2 whistles. Remove excess water. (If excess save it for soup and drink.)
Transfer it to a wide vessel. Slightly mash it when its hot.
Add kadalai maav/besan, onion, salt, red chilli powder, garam masala and make medium size balls.
Take in your palm slowly and firmly press once and coat bread crums on both sides. Don't over press, it may break while deep frying.
Heat oil in a kadai and deep fry till golden brown.

Serve hot with tomato ketchup or enjoy as it is.

Notes: - You can also shallow fry instead of deep frying.

- You can also bake.

- You can also add chopped green chilli, I didnt add as it will be spicy for my kid and my inlaws.

- You can do it without onion also. - You can also add Pudina/Mint leaves.

This recipe is going to Monsoon Medley Event by Sukanya and Serve it Fried by Denny and Krithika.

KaRjika (Somaasi) - Sweet

This sweet is prepared and made garland to offer to Lord Ganesh on Sankashta Chaturti day generally in Karnataka

Ingredients
Maida (All purpose flour) - 2 cups
Grated dry coconut - 1.5 cups
Sugar - 1 cup
Cardamom powder - 1/2 tspn
Vanaspati - 4 tspn
Oil for deep frying

Preparation Method
In a sauce pan heat the vanaspati.
In a steel or glass bowl put maida and add the hot vanaspati.
Mix slowly since its vhot
Now add water and make a soft dough.
For stuffing
In a bowl, put grated dry coconut, sugar and cardamom powder mix well and keep aside.
Now make small balls and spread the dough like puris
Stuff this coconut mixer in the center and close the edges without leaving space.
Heat the oil in a pan and deep fry it on both sides. Keep in a low flame.
Karjika is ready to serve.