Ingredients
Fish 1 kg
Marinate
Ginger finely chopped: 1 teaspoon
Lime Juice: ¼ Cup
Ground Black Pepper: 1 teaspoon
Salt: 1 teaspoon
Batter
Besan (Chickpea flour): 1 cup
Finely chopped ginger bits: 1 teaspoon
Ground Cayenne: 1 teaspoon
Crushed Red Pepper: 1 teaspoon
Minced Garlic: 2 teaspoon
Ajwain (Carom): 1 teaspoon
Water: ½ Cup
Baking Powder: 1 teaspoon
Salt: ¾ teaspoon
Deep Fryer
Method
For Marinate
Combine all ingredients.
Stir in Fish.
Let it stand about 30 minutes.
Batter
Combine all ingredients.
The visible cayenne pepper seed and flakes from crushed red pepper and Ajwain are unique of this batter.
Remove fish from marinate.
Discard marinate.
Stir the fish in batter.
Let it stand 20 minutes in the refrigerator.
Deep Fryer
Preheat oil in the fryer to 350ยบ F.
Fry battered fish till golden brown. It will take about 5 minutes per batch being fried.
Ingredients
1 kg palak
200 gms rava
250 gms gram flour
12 green chillies
1 piece ginger
1 tbsp cumin seeds
1 tbsp ajwain
Salt to taste
Oil
Method
Wash palak, drain water and chop coarsely.
Chop green chillies and ginger in to fine pieces and mix with palak.
Add ajwain, cumin seeds and salt.
Gradually add gram flour and semolina to the palak till the batter is of semi-solid consistency.
No water to be added at all since the batter can be mixed in the juice of palak itself.
Keep oil in a cooking pan.
When the oil is hot, wet hand and take the batter and drop in small portions in to the oil.
Cook in flow fire till the pakodas are of light brown colour.
Ingredients
250 ml Yoghurt
1/4 tsp red chilli powder
2 tbsp mint sauce
100 g tomato ketchup
salt to taste
Method
Pour the yoghurt into a large bowl, add the salt and mix.
Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.
Refrigerate and serve chilled.
Pakora Sauce is ready to serve.
Ingredients
8-10 small cauliflower piece
4-5 tablespoon of besan
2-3 green chili
1/2 teaspoon turmeric powder
1 cup vegetable oil
Black salt powder
Salt to taste
Method
- Take 8-10 small cauliflower pieces wash it in the running water and bring it to boil for 4 mins in the micro-oven.
- In a bowl put 4-5 tablespoon of besan, 2-3 green chili, 1/2 teaspoon turmeric powder, salt to taste and add little by little water and make a not so thick batter.
- Take a non-stick frying pan heat 1 cup of vegetable and dip the gobi pieces into the batter, put it into the oil and fry it till it become golden brown in color.
- Cauliflower pakora is ready to serve hot with tomato sauce or coriander chutney for evening snacks.
- You can also garnish the fried phool gobi with black salt powder.
Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2
Ingredients
1/4 cup idli rava and rice floor 1/4 cup.
besan - 1/2 cup
chilli powder - 1/2 teaspoon
coriander powder - 1/2 teaspoon
onions - 2
green chillies - 1
coriander leaves - 1/4 cup
fried cashew nuts - 1 tablespoon
salt to taste
oil for frying
Method
- In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid consistency.
- In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and put it in the medium hot oil till golden brown.
- Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce.
