Vasusvegkitchen

Monday, 22 February 2021

Cauliflower Pakora || Gobi Pakoda || Quick and easy Gobi fritters

Cauliflower Pakora || Gobi Pakoda || Gobi fritters with step by step pics. It is very tasty, quick and easy version fritter recipe, we can have it as tea time snack, as side dish for lunch. This pakora taste crispy outside and smooth inside. We can prepare this gobi pakora in different ways. We can also prepare these pakora's crispy both inside & outside and by marinating cauliflower florets. As I am sharing instant version gobi pakora I am not marinating cauliflower florets. This is my mom's recipe, which is expert in preparing Onion bajji/ choor pujji / pugyallu, Uggani/ bajji, stuffed mirchi bajji.

Foodie Monday Blog Hop

Taking this quick version gobi pakoda recipe to #FoodieMondayBloghop fb group #286CookInAJiffy theme. Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week theme was suggested by "Sujata Roy" who blogs at "BatterUp WithSujata" , do check her latest Bati Chochchori, carrot beans instant appe.

Gobi Pakoda

Preparation time - 10 minutes

cook Time : 15 minutes

Serves : 2 cup fritters

Category : snacks

Recipe Cuisine: Indian

Main ingredients : Cauliflower

Author : Aruna SarasChandra

Ingredients

Cauliflower florets - 1 cups

chickpea flour / besan / senaga pindi - 1/2 cup

rice flour - 2 tsp

red chilli powder - 1 tsp

carom seeds / ajwain - 1 tsp

turmeric powder - 1/2 tsp

cooking soda - 1 pinch

oil - 1 tsp + to deep fry

salt - as per taste

Instructions

1) Boil cauliflower florets in water by adding turmeric powder, 1/2 tsp salt for 2 minutes on high flames. Later strain water and keep it aside. ** Do not boil long time or you can soak cauliflower florets in hot water for some time.

2) Heat oil in low flames.

Add besan, rice flour, salt, turmeric powder, salt, red chilli powder, ajwain seeds, cooking soda. Mix everything well, then prepare thick batter by adding some water.

3) Add 1 tsp of hot oil to above batter and mix well. Drop some boiled cauliflower florets in batter coat it well and drop in oil. fry it both side till it changes color.

4) Take fried pakora's into plate and repeat the same process for remaining cauliflower florets.

That's it our gobi pakora's are ready to serve. You can serve it with any chutney's or with tomato ketchup.

As check other related recipes from blog and youtube channel by just clicking the link below pic..

Uggani bajji

Rayalseema Pugyalu / onion bajji

  Ribbon Murukku

Crispy chilli honey potato

Potato Lollipops(youtube video link)

corn cheese balls

Baby corn manchurian

Baby corn fritters

Hope you like this crispy and tasty cauliflower pakora's .Give it a try and drop your comments in inbox.

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Thanks for visiting my blog,

Aruna Saraschandra :)

Monday, 15 February 2021

Instant Ragi & Oats Ponganalu || Ragi & Oats Paniyaram || Healthy and tasty Finger Millet & Oats Appe

Instant Ragi Oats Ponganalu || Ragi Oats Paniyaram || Ragi Oats Appe with step by step pics and tips. Ponganalu in Telugu also known as gunta ponganalu, paniyaram or kuzhi paniyaram in Tamil, paddu in Kannada and appe in Hindi. Ponganalu is South Indian popular breakfast recipe, we can also serve it as evening snack too. It is also served as street food in many places of Tamil Nadu & in some areas of South India. We can prepare ponganalu / paniyaram in many ways using dosa batter, idli batter or with instant rava/ semolina batter. These ponganalu tastes crispy outside and soft inside and it looks like round balls. We can prepare sweet & savory paniyaram, chocolate stuffed ponganalu/ paniyaram is of my favorite appe recipe, do not forgot to check out this recipe. Today I am sharing instant & healthy version ponganalu recipe using finger millet / ragi flour, oats & semolina. We can have this ponganalu/ paniyaram as it is or with any chutney's. Today I had it with Coconut Chutney & tomato-chutney.

Foodie Monday Blog Hop

Taking this Instant ragi & oats ponganalu recipe to #FoodieMondayBloghop fb group #285PaniyaramPanMagic theme. Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week theme was suggested by "Priya VijayaKrishnan", who blogs at "Sweetspicytasty". For today's theme she want us to prepare any recipe using appe pan/ paniyaram pan. I like Priya's recipes a lot, you can find many traditional recipes with clear information in her blog, do check out her space. Recently I bookmarked her Vegetable Molagootal, Bean Corn Quesadilla recipes to try soon.

Instant Ragi & Oats Ponganalu

Preparation time - 15 minutes

soak time - 15 minutes

cook Time : 15 minutes

Serves : 24 ponganalu

Category : Breakfast

Recipe Cuisine: South Indian

Main ingredients : Semolina, ragi flour & oats

Author : Aruna SarasChandra

Ingredients

semolina - 1 cup

ragi flour / finger millet flour - 1/2 cup

oats - 1/2 cup

curd - 1 cup

cooking soda - 1 pinch

oil -2 tsp

salt as per taste

For tempering

oil - 2 tsp

mustard seeds -1/2 tsp

cumin seeds - 1 tsp

urad dal -1 tsp

chana dal - 1 tsp

curry leaves - 1 sprig

coriander leaves chopped - 1 tsp

finely chopped onions - 1 cup

green chilli - 5

ginger - 1 inch

(you can also veggies like carrot, beans, sweet corn and peas too)

Instructions

1) Fry oats in a wide pan till it changes color and finely powder it.

2) Take wide bowl, to this add semolina, finger millet flour / ragi flour, powdered oats flour and then add curd.

3) Mix above flours and curd by adding water and keep it aside. Batter should not be thick or thin, it must be like idli / dosa batter.

4) Heat 2 tsp of oil in a wide pan, to this add mustard seeds. When it starts crackling then add cumin seeds, urad dal & chana dal, fry till changes color.

5) Now add green chilli, ginger, curry leaves and fry well. Later add onions, pinch of salt and fry till it changes color.

6) Add above fried ingredients, finely chopped coriander leaves in batter and mix everything well. If you feel batter too thick then add some water and mix well. Later close the lid and keep it aside for 15 minutes to rest.

7) After 15 minutes add pinch of cooking soda to the batter and mix it well. Grease appe pan with some oil and heat it on medium flames. Now drop 1 tsp of batter in each mold and then close the lid and cook it on low to medium flames for 2 minutes.

8) Later open the lid and reverse appe and cook till it changes color.

9) Cook paniyaram both side till they changes color and then take it into plate. Repeat the same from remaining batter, if appe pan is non stick pan then no need to add oil again, if its not non stick then add some oil. (**check tips)