TASTY SPICY DIAMONDS
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| TASTY SPICY DIAMONDS |
INGREDIENTS
All purpose flour - 1 1/2 cups
Warm oil - 1/4 cup
Salt - to taste
FOR GRINDING:
Green chillies - 2
Ginger - 1 inch
Garlic cloves - 5
Oil - to deep frying
METHOD:
Grind green chillies,ginger and garlic cloves to a smooth paste.
Add 1/4 cup of water to ground mixture and .Strain completely.
Take a bowl, add the all purpose flour, warm oil , salt and strained water of ground masala. Mix well to make it crumble.
Add enough water and make a thick dough.
Knead well for few minutes and keep covered for 15 mins.
Make 6 even balls out of the dough and roll chapathi dusting with maida.
Make thin chapatis and cut them into diamonds using a samosa cutter.
Take a frying pan and heat the oil for deep frying.
Take the cut diamonds and drop in oil.
Turn every now and then.
Deep fry till the bubbles cease.
Deep fry them in batches.
Remove and place it in tissue paper to absorb the excess oil.
Store in an airtight container after it cools down completely.
This will last for weeks if stored properly.
Tasty Spicy Diamonds is a good snacks for evening Tea especially rainy days.
PAKODA CURRY OR PAKODA KUZHAMBU
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| PAKODA KUZHAMBU |
Friends check the link for making Pakoda [ just click on Pakoda to get the recipe]or can use the one we get in shops...
INGREDIENTS FOR KUZHAMBU:
Onion - 1
Tomato - 2
Garlic cloves - 3
Green chilly - 2
Red chilly powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 2 sprigs
Cilantro - 2 tbsp
Fennel seeds - 1/4 tsp
Clove s - 2
Cinnamon - 1' stick
Bay leaf - 1
Salt - to taste
Oil - 2 tbsp
FOR GRINDING:
Coconut - 1/4 cup
Fennel seeds - 1/2 tsp
Poppy seeds - 1/2 tsp
Pottu kadalai - 1 tsp
METHOD FOR GRAVY:
Grind fennel seeds, poppy seeds, coconut, and pottukadalai to a fine paste with enough water. Set aside.
Take a frying pan heat oil, then
Add Fennel seeds Cloves,Cinnamon and Bay leaf for tempering.
Then add garlic cloves, green chillies, curry leaves and saute well.
Add chopped onions and saute till it turns transparent.
Add the tomatoes and saute well till they turn mushy.
Now add the ground coconut masala and saute for 2 mins.
Add turmeric powder, coriander powder, red chilly powder and saute till the raw smell fades.
Add 5 cups of water, and salt to taste. Close with lid and cook for 7 more minutes.
The gravy should be watery so add more water if required.
Once the oil is separated from the gravy, add the pakodas. Do not stir.
Bring the gravy to boil once and then remove from heat.
Garnish with coriander leaves.
Goes well with Rice and Chapati.
