- ► 2009 (31)
- Rabri Falooda
- Daring Bakers November 2008 - Caramel Cake
- Masala Idli
- Capsicum Bhaajji/ Dry Capsicum Curry
- Egg Muffins
- Corn Salad
- Atte Ja Ladoo / Wheat Flour Ladoo
- Masala Bread For a Good Cause
- Aloo Gobi ki Tehari
- Masoor Dal
- Vegetable Cutlets
- Vegetable Soup
- Karao / Wheat Flour Halwa
- Palak Roti / Spinach Roti
- Phool Tapasha / Lotus Seeds Curry
- Baked Veggie Squares
- Macaroni Salad
- Peach Crumble
- Gobi Parantha / Cauliflower Parantha
- Kaju Paneer / Cashew Paneer
- Sindhi Pakoda/Vegetable Pakoda
- Pea Soup
- Mango Coconut laddu
- Earl Grey Tea Loaf
- Vegetable Fried Rice
- Quick Mushroom Gravy
- Chappa - Potato Channa dal Pattice
- Honey Dijon Dressing
- ▼ November (30)
Sindhi pakodas are like normal pakodas but they are doubled fried which makes it crispy and yes not so healthy. When I was Young this was made often to accompany dals. I don't make these often these days but once in a way we enjoy these.
1/2 cup gram flour/ Besan
1/4 cup onions, chopped
1/2 cup mixed vegetables, (grated/chopped carrots, cubed potatoes, chopped cabbage, cauliflower, broccoli etc..)
1/4 tsp pomegranate seeds, crushed (optional)
3 green chilies or to taste, chopped finely
1/2 cup fresh coriander leaves, chopped
2-3 mint leaves, chopped
1/4 tsp Baking soda
2 tsp hot oil
oil for frying
- Make thick batter by mixing all the ingredients, except oil, making sure there are no lumps.
- Heat oil for frying. Add 2 tsp oil to the batter. Mix well.
- Add the baking soda, when ready to fry.
- Drop about 2 tbsp of batter into the hot oil and fry them till brown on high.
- Remove and keep aside.
- Fry the remaining batter the same way.
- Cut the pakodas in half.
- Deep fry them again on high till golden brown and crisp.
- Drain on tissue to remove excess oil.
- Serve hot with chutney, sauce.
After the first fry the pakodas can be cooled and kept in the fridge. Just before serving just cut them and fry them again.
8th day of RM2
Check out what other members cooked today.