Pakora / Fritters

I think a pakoda does not need any intro for a typical Indian. But for those who do not know about it... A pakoda is a deep fried fritter made out of besan flour and onion:)
Back in India they sell this crispy pakoras even in small sweet stalls. They make so many varieties of pakoda like cashew pakoda, mint pakoda,Keerai(greens)pakoda,bitter gourd pakoda, onion pakoda and an ordinary pakoda. During winter or rainy seasons ,they place the hot stove in the front portion and fry it as per our order. I am sure nobody can resist buying these tempting hot fritters on their way back home after a busy day:)
Nowadays I make this as a side dish whenever I run out of vegetables.
I am narrating the basic procedure for an 'ordinary pakoda'. You can make innumerable varieties out of it.
Lets beat this chill weather by this hot pakoda:)


Ingredients:
Besan flour - 1 cup
Rice flour - 1/4 cup
Red onion - 1 (big)
green chilli - 3
ginger - 2 inch
salt - to taste
curry leaves- 1 brig
cilantro - 1/4 bunch
mint leaf - a handful
red chilli powder - 1 tsp
curry (garam) masala powder - 1 tsp
oil - to deep fry (250 ml)

Method:
Chop the onion into thin slices.
Finely chop the green chilli, ginger, cilantro and mint leaves.
Mix the chopped veggies with the besan flour and rice flour.Add chilli powder, salt and garam masala powder.
Try to knead the flour without adding water.
Heat 2 tbsp oil and add it to the mixture. (optional). This makes the pakoda more crispy. Instead of oil we can add a few drops of water also.
The dough consistency should not be like chapathi dough. It should be like a mixture of moistened flour with veggies.
Heat oil in a kadai. Drop small pieces of mixture in to the hot oil and fry to get crispy fritters.
Take them out and place over paper towels to remove excess oil.
Crispy pakoda is ready!

Serving suggestions:
Serve hot as an evening snack or as side dish with any variety-rice.
Goes fine with curd rice or sambar rice.

Bitter gourd fry

Bitter gourd is a veggie that people hate to eat. It has been believed that it helps to reduce blood glucose level. Mostly it is cooked with tamarind or tomato and even some people end up in adding sugar to subtle its bitterness.
But here is a recipe which I learned from my mom to cook it in a more tasty way.
Stick to the recipe and you will see the bitterness vanishing.
Enjoy!


Ingredients:
Bitter gourd - 4 (1/4 kg)
oil - 3 to 4  tbsp
mustard  or fennel seeds- 1/2 tsp
Red onion - 1
chilli powder - 1 tbsp
garam masala powder - 1 tsp
salt - to taste.

Method:
Carefully examine the bitter gourd while buying.
They should be dark green in color with the spikes closely packed. Discard the matured seeds.
Heat oil in a kadai.
Add 1/2 tsp mustard seeds and after they splutter add the chopped bitter gourd.Cook it with constant stirring and uncovered.
After 10 minutes add the chopped onion.
Fry really crisp.
Finally add salt , garam masala powder and chilli powder.
sprinkle a handful of water and cook it covered.
Adding a little water helps to coat the masala thoroughly.
open the lid, Saute for 2 minutes and put off stove.
crispy bitter gourd fry is ready.
Adding more oil makes it bitter-less curry:)

Serving suggestions:
This is a good combination with 'paruppu satham' (Toor dhal and rice)
It takes 25 minutes to cook 1/2 kg.