Cauliflower - Onion- Pakoras

 Ingredients

 5 cups chopped cauliflower florets (about 1 lb.)

Onion 1 big finely chopped

½ tsp baking pdr

rice flour 1/2 cup roughly

besan 1/4 cup

green chilies finely chopped to taste ( I prefer using green chilies, you get Vit. C than using pepper pdr)

salt to taste

curry leaves finely chopped 2 tsp

oil for frying

Instructions 

Place the cauliflower into the food processor and process until finely minced.

Add onion and cauliflower minced along with salt, green chilies, curry leaves, mix well and keep aside for 5 minutes, as it will leave some water.

Add rice flour and besan,  add the flour little at a time, more of rice flour than besan, as you may need slightly more or less depends on how much water, the vegetables leave when mixed with water. Hence depending on that you may need to sprinkle slightly some water.

Those who want to deep fry, heat any vegetable oil you use, once hot, take some small quantity of the mixture and drop  small amount in oil, no need of bothering about shape. I take large amount of mixture, keep putting small amount in oil when I make pakoras. 

In case, you prefer to shall fry, then heat little oil in a pan, then flatten the mixture like small patties, and fry till brown on both sides. Drain on kitchen towel to remove excess oil.

Serve hot either plain or with coriander or mint chutney

 

 

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Beetroot Pachadi

  

Ingredients of Beetroot Pachadi

• 2 Tbsp Coconut oil
• 1 Tbsp Mustard seeds
• 10-12 Curry leaves
• 8-9 Shallots
• 1 tsp Ginger, chopped
• 2 Split green chilli
• 2 1/2 Tbsp Coconut, grated
• 1/2 tsp Cumin powder
• 1/3 tsp Coriander powder
• To taste Salt
• Water (to de glaze)
• 1 1/2 Tbsp Tamarind extract
• 1 piece Small Jaggery
• 3 Beetroots, grated
• To garnish Coriander leaves
• 2 Tbsp Curd

How to Make Beetroot Pachadi

1. In a kadhai, mix coconut oil, mustard seeds, curry leaves, shallots, sliced ginger, split green chillies and grated coconut.

 

2. Now add the grated beetroot. 

3. Saute the beetroot and the spices together

 

4. Add cumin powder, coriander powder, little salt for taste and little water.

 

5. Mix them well with the grated beetroot.

 

6. Add tamarind extract, jaggery, grated coconut and little water.

 

7. Cover it and let the beetroot cook for 7-10 minutes.

 

8. Sprinkle some coriander leaves and grated coconut.

 

9. Simmer for 5 minutes.

 

10. Add curd, mix well. Cook for 2 minutes.

 

11. Serve.

 

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Sweet potato cutlets

  

cutlet mixture ready for mixing, moong dal and sweet potato mashed, onions chopped, rice flour, salt, chili pdr, chaat masal pdr., ajwain added

Cutlets ready for frying

cutlets ready to eat

INGREDIENTS

sweet potato 2 small

moong dal 1/2 cup

onion 2 medium size

rice flour roughly 1/2 cup or as needed

turmeric pdr 1/2 tsp

salt and chili pdr to taste

chaat masala 1/2 tsp

alwain/ carom seeds 1/2 tsp

oil for frying

METHOD

wash, peel and chop sweet potato in water or else it gets dark

wash it well, add to your pressure pan or cooker

wash moong dal and add to the sweet potato, add just enough water to cover them to cook well and I added 1/2 tsp of turmeric pdr. I pressure cooked in pressure pan for 4 whistles, as it whistles very fast.

once I'ld open my pressure pan, mashed the dal and sweet potato well with the mashed

I finely chopped 2 small onions and added along with rice flour, salt, chili pdr, chaat masala and ajwain

mixed it all well, you may roll in breadcrumbs, but once you add rice flour, it gives it crispness, so I didn't want to add breadcrumbs. You may add little semolina/ suji too to get crispness

I deep fried in medium hot oil till brown on both sides.

It was crisp outside, but soft inside, served with ketchup. Or you may serve with chutney of your choice.

ps- though I did deep fry, it didn't take much oil.

You can use little semolina/ suji to get more crispness, or you can roll in suji instead of breadcrumbs and fry.

You can shallow fry too. I got 13 cutlets in all medium size.

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