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Showing posts with label DEEP FRY RECIPES. Show all posts
Showing posts with label DEEP FRY RECIPES. Show all posts

Wednesday, March 14, 2012

BBB | Spinach Soya Bisibelebath and Oats Onion Pakoda - Ver 2!

Bisibelebath(Hot Dal Rice) is a healthy dish, its also very filling. My previous post on this recipe Ver 1 click here. I mostly prepare on every weekend or fornightly and for get togethers. This is a most popular recipe and food liked in my house. 


Ingredients
Rice - 2 cups
Tuvar Dal – 1 cup
Tomato - 1 no

Potato - 1 no
Soya Beans - 1/2 cup
Capsicum - 1 no
Carrot -  few pieces
Brinjal - 4 nos
Beans - 10 nos
Brocolli - few florets
Spinach/Palak - 1 cup chopped

Broad Beans/Avarekkai - 5 nos
Tamarind Water - 2 cups(from a LEMON SIZE)
Spices Cinamon/Pattai – 2 small pieces/ Cardamom/Elakka - 2nos/ Clove/Lavang - 2 nos
Bisibelebath powder - 4 tablespoons (Adjust accordingly)
Curry leaves few
Jaggery a small piece
Salt


Preparation Method
Wash and cut all vegetables.
Soak soya beans overnite in water.
Cook rice, soya bean and dal separately in a pressure cooker.
Steam the veggies for about 15 to 20 mins with little salt and turmeric or 1 whistle.
Heat a deep vessel or a pressure cooker, add 2 tablespoons oil, add a pinch of mustard, add hing, curry leaves, spices, dry red chillies, and saute for 2mins.
Add chopped tomatoes, spinach and saute for few mins.
Add tamarind water and allow it to boil for sometime.
Then add steamed vegetables, bisibelebath powder and allow it to boil.
When pressure is up, mash or whisk the dal, and add this.
Let it boil, slowly keep stirring without mashing the veggies.
Then mash the rice, and slowly add required rice and keep mixing.
Check on salt and add jaggery. Let it boil, keep stirring.
It should be little watery so by the time you eat, it will be just right and soft.
Off the stove.

Garnish with cashews - optional

Serve Hot Bisibelebath with any vegetable curry/Potato chips/Karaboondi or enjoy as it is.

I served it with Crispy Onion Oats Pakoda. Recipe below 






Notes - I usually make it without onion and if you wish please add.

Oats Onion Pakoda







































Ingredients
Onion - 4 nos(Sliced lenghtwise)
Rolled Oats - 1/2 cup 
Kadalai Maav/Chickpea flour/Besan -  3 to 4 tablesppons
Rava/Semolina - 2 tablespoons
Red chlli powder -  1/4 tspn (As per your taste)
Curry leaves - few
Salt
Water to sprinkle
Oil for deep frying

Preparation Method
In a wide bowl, put onion, oats, salt and slight mix.
Add all other ingredients and sprinkle little water and mix well. It should be thick. Leave it for few mins.
Heat oil in a kadai/wok, when its hot. slowly spread and drop the batter in oil. Deep fry till brown both sides and take out on tissue to remove excess oil. Allow it to cool and store it in air tight container.

Enjoy it with Bisibelebath/Coffee/Tea time too.

Notes - Do not store, when its warm or hot it will become soggy.

I had previously posted Cabbage Oats Pakoda check here for recipe. This recipe is going to Fast Food not Fat Food by Priya and Uma.

Write to me if you have queries at simplysara07@gmail.com

Monday, October 24, 2011

Ribbon | Thattu Pakoda | Diwali Savoury Recipe!!!

Ribbon|Thattu Pakoda is another savoury, popular down South India. This is very easy and tasty snack. Perfect for the festive season.

These flower candles were gifted by my dear friend Rekha. Thank you.

Ingredients
Kadalai Maav/ Besan - 4 cups
Arasi Maav/ Rice flour - 1 tspn
Milagai Podi /Red chilli powder - 1/2 tspn(As per your taste)
Peringayam/Hing - 1/4 tspn
Vennai/Butter - 2 tspns (at room temperature)
Salt
Water as required


Preparation Method
In wide vessel, add kadalai maavu, arasi maavu salt, hing and mix dry.
Take butter and mix in the flour by hand, then sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions of the dough, take one small portion and put in the murukku nazhi/press. Use double rectangle plate.(It will be like pasta fettuchini)
Press slowly in the hot oil in circle. Be careful.
Slow cook on the both sides till brown.
Repeat the same process with rest of the dough.
Allow it to cool, then crush into small pieces and then store in air tight container.


Ribbon Pakoda is ready to serve. This crunchy savoury can be served with Hot Coffee.

This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.

Wednesday, October 19, 2011

Instant Mullu Murukku | Diwali Savory Recipe!

Mullu Murukku is prepared on festivals, weddings and other ocasions. Here I have prepared using Ready Murukku Mix and found it quiet easy at times. This is the first time I used the mix. Usually I bring the mix milled from India done by my mom:-) When in chennai, I love those crispy and tempting ones from Grand Sweets.

Will post my traditional recipe also soon. This mix is handy when you find difficult to prepare the traditional murukku maav/flour.



Ingredients
Murukku Mix - 1 kg(I used Babas)
Hot Oil - 3/4 cup
Omam/Ajwain/Bishop weed - 1 tblspn(As per your taste)(see notes below)
Hing -  1/2tspn
Water as required
Oil for deep frying
Salt







































Preparation Method
In wide vessel, add murukku mix, salt, hing, omam and mix dry.
Make a dent/like well in the flour.
Heat 3/4 cup oil and it should be hot but not smoky.
Slowly pour in the dent, wait for few minutes. It will be very hot(Caution)
Mix slowly the oil in the flour by hand, then add sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions in the dough, take one small portion and put in the murukku nazhi/press. I used single star one plate.
Take newspaper or parchment paper, cut into small rectangles and keep.
Press slowly upto 4 lines and keep about 5 to 6 ready.
When oil is hot slowly put them and deep fry till brown on both sides.
Repeat the same process with rest of the dough.
Allow it to cool and then store in air tight container.

Instant Mullu Murukku is ready to serve.






Enjoy the crunchy murukku with Hot coffee/tea, sambar rice or rasam rice.

Notes - You can use Jeera/Cumin seeds or Ellu/White Sesame Seeds instead of Omam.

I will soon post the step by step photos.

This B & W photo is going to B&W Wednesday by Susan. This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.

Thursday, January 27, 2011

Crispy Oats Cabbage Onion Pakoda

I just love deep fried snacks, I prepared this last week for my friends a sidedish for Bisibelebath. My friend is very health consicious so I quickly added oats to it. They just loved it.

Ingredients
Cabbage  1/2 no(Chopped lengthwise)
Onion - 1 no(Sliced lenghtwise)
Oats - 2 tspns
Kadalai Maav/Chickpea flour/Besan -  3 to 4 tspns
Corn flour - 2 tspns
Red chlli powder -  1/4 tspn (As per your taste)
Curry leaves - few
Salt
Water to sprinkle
Oil for deep frying

Preparation Method
In a wide bowl, put cabbage, onion, oats and slight mix.
Add all other ingredients and sprinkle little water and mix well. It should not be watery.
Heat oil in a kadai/wok, when its hot. Deep fry till brown both sides and take out on tissue to remove excess oil. It will take more time for cabbage to cook, so be patient.
Allow it to cool and store it in air tight container.

Enjoy it with hot variety rice Bisibelebath/Pulav/Sambar Rice/Rasam Rice/Coffee/Tea time.

Notes - Adding Oats is Optional, you can prepare without oats too.
Do not store, when its warm or hot it will become soggy.

This recipe is going off to

CWF Oats by Priya and Kiran.
Deep Fried Snacks by Radikha.

Friday, January 14, 2011

Happy Pongal and Paruppu Vadai/Dal Vada Recipe!!!

Wish you and your family a very Happy and Prosperous Pongal and Sankranthiya Subhashayagalu. Pongaloo Pongal!!!



For Sakkarai Pongal recipe click here

To know more about this festival click here
To know about dishes prepared on this day click here

Today I prepared Pasi Paruppu Payasam and Paruppu/Dal Vadai for the Bhogi Festival which is the first day of Pongal. This recipe is pending is very long time in my drafts.

Paruppu Vadai/Dal Vada is prepared on all auspicious ocassions without onion and garlic.

Here goes the recipe
Ingredients
Kadalai Paruppu/Channa Dal  3 cups
Dry Red Chilli 2 nos(as per your taste)
Inji/Ginger a small piece
Asafotida/Hing 1/4 tspn
Curry leaves/Coriander leaves  few chopped
Salt
Little water
Oil for deep frying

Optional
Paasi Paruppu/Moong dal  2 tspns(soaked separately)
Grated coconut  2 tspns

Preparation Method
Soak kadalai paruppu for 4 to 5 hours in water.
Then add coarsely with salt, red chilli, ginger in mixie or blender without adding much water to paste.
Transfer it to wide bowl, add rest of the ingredients and mix well.
Heat a kadai with oil take small balls, flatten in on hand and drop in oil slowly.
Deep fry them till brown.

Paruppu Vadai is ready to serve. You can serve hot or cold. I like it cold it tastes great.

This recipe alongwith my Pongal recipe is going to Pongal Feast Event by Kurinji and Deep Fried Snacks by Radhika.

Notes : Adding Paasi paruppu/Moong dal makes crispier and coconut gives nice flavour.

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