Breadfruit belongs to mulberry family, mainly found in South Asian coastal region. Its commonly called as breadfruit in English, divi halasu in Kannada and jeegujje in Tulu language. Breadfruit can be prepared into curry, stir fry, sambar, yogurt curry and more. Pakoda is one simple recipe which can be prepared for evening snacks. When I was a kid I believed that breadfruit and jack fruit are somehow related to one another, as they look somewhat similar 🙂
- Breadfruit- Peeled and thinly sliced into triangles, 1 cup
- Gram flour- 1/2 cup
- Rice flour- 1/4 cup
- Red chilly powder- 2
- Asafoetida- 1 pinch
- Oil for frying
- Take a big bowl and prepare the batter for dipping the bread fruit by mixing gram flour, rice flour, salt, red chilly powder and asafoetida with little water to give it batter’s consistency
- Take a deep pan and heat oil for frying
- Dip the triangle shaped breadfruit pieces into the batter and fry them well until they turn golden brown
- Serve it hot with tomato ketchup and hot chai or coffee
Indo-Chinese food is my favorite. If you are wondering what is that -Chinese food with a little Indian twist is called Indo-Chinese. Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking according to Indian tastes.Veg Manchurian, Gobi Manchurian, Hakka Noodles, Veg Fried Rice, Sesame Veg Toast, Schezwan Noodles etc comes under this list. What we eat at Indian restaurants will have a little Indian twist in everything. I prepared baby corn manchurian semi gray for chapathis and the recipe is very simple.
Baby Corn Fry:
- Baby corn- 10
- All purpose flour- 4 tbs
- Corn flour- 2 tbs
- Ginger garlic paste- 1/2 tbs
- Red chilly powder- 1 tbs
- salt and oil for frying
- Ginger- 1 tbs
- Garlic- 3 cloves
- Green Chillies- 2
- Coriander leaves- 1 spring
- Spring onion- 3 strands
- Chilly sauce- 1 tbs
- Soy Sauce- 2 tbs
- Tomato ketchup- 1 tbs
- Corn flour- 1 tbs in 1/2 cup water
- Salt for taste
- Clean and cut baby corn and boil them for 5-8 minutes until they are slightly soft
- Prepare a batter with all other ingredients mentioned under baby corn fry with little water(except baby corn and oil)
- Now dip the baby corn pieces in batter and deep fry in hot oil until they turn golden brown and crisp
- In a frying pan add little oil (2 tbs) and finely chopped onion, crushed garlic, ginger, green chilly and capsicum and fry well
- Add the sauces and fry for a minute. Add fried baby corn with coriander leaves and spring onion.
- Add the corn flour dissolved in water and stir well, add tomato ketchup and adjust the salt.
- Serve it hot with rotis or rice
Note:If you want to eat it as starter then do not add corn flour dissolved in water.
I am a soup lover. Mixed veggies, mushroom cream or noodles I like to have everything. During summer time its hard to eat heavy lunch or dinner. You might want to just have some soup and veggies. Here is a simple recipe of fresh green peas soup where you can use fresh, frozen or soaked peas. You can have it hot or refrigerated according your taste.
- Peas- 1 and half cup (serves 2)
- Onion- 1 medium sized
- Garlic- 2 cloves
- Green chilly- 1
- Leeks- 1/4 cup
- Mint leaves- 1 tbs, finely chopped
- Unsalted butter- 1 tbs
- Take a pan and add a tbs of butter and fry onions, leeks, garlic and mint leaves for 3-4 minutes
- Add peas and slowly mix it for 4-5 minutes (if it is fresh peas then 5 minutes, frozen- 3 minutes and if you are using hard green peas then it should be soaked overnight and cooked)
- Transfer the mixture into a blender, add salt and blend it well into a smooth paste by adding water.
- Now boil this paste by adding water to get the consistency of soup
- Serve it hot or chilled
Note: You can also add any broth to it to enhance the flavor.
Chatpata spicy chat items are my favorite. But lot of potatoes and oil together makes it unhealthy to eat everyday. Panipuri, masalapuri, dahipuri, vada pav, pav baji, pakoda, samosa chat and chana chat wow! the list is endless. Bread pakoda is one such easy chat recipe I am sharing today.
- Bread- 8 slices (serves 2)
- Gram flour- 1-2 cup
- Pinch of asafoetida
- Boiled potato- 2
- Cumin seeds
- Garam masala powder- 1/2 tbs
- Chat masala- 1/2 tbs
- Chilly powder- 1 tbs
- Finely chopped coriander leaves- 2 tbs
- First prepare gram flour batter with adding little water to it along with a pinch of asafoetida and salt to taste. You can also add chilly powder to the batter if you want it to be more spicy.
- Now peel the boiled potato and mash it. Take a deep pan and add a tbs of oil and cumin seeds. Let it splutter and now add mashed potatoes, chilly powder, chat masala, garam masala. Mix it well and finally add coriander leaves and the stuffing is ready.
- Now take brown bread or white bread slices, cut off the sides and place the stuffing on one slice and cover it with another slice. Now cut it triangularly like how it looks in the picture.
- Take a deep frying pan and add oil for frying.
- Now dip this triangle bread stuffs into batter and deep fry it until they turn into golden brown.
- Serve it hot with mint chutney or tomato ketchup.
Weekends are always fun to try something new and exciting. This time I prepared crispy bhindi kurkuri. I twisted it little and made it my way. I am sure that bhindi lovers will love this recipe.
Okra- 250 grams
Garam masala powder
Red chilly powder
Gram flour- 1 to 1 and 1/2 cup
- Cut okra into thin round pieces (you can also cut it into vertically thin pieces) and sprinkle with all those powders (1 teaspoon each) mentioned above along with salt and mix it well. You can add more chilly powder for more spicy taste.
- Mix gram flour, salt for taste and little water to make batter in a separate bowl.
- Now take a deep pan and add oil for frying. Upon heating dip these spiced okra into batter and deep fry until it turns into golden brown color.
- You can have it with rice/chapathi or also as starter with tomato ketchup or mint chutney.
Bhindi/Okra is one tasty vegetable. In South, sambar, palya and kuzhambu is famous,where in North part of India fry, bhindi do pyaza, bhindi masala and bharwan bhindi are popular recipes. Today’s recipe is easy and it hardly takes 20 minutes to prepare.
Bhindi- 1/4 kg
Masala- Red chilly powder, Amchoor powder, Zeera powder, Coriander powder, Turmeric powder and Salt
Wash and dry bhindi using a clean towel or tissue. Slit it and keep it aside. In one bowl add everything mentioned under masala (according to your taste add chilly powder and salt, turmeric 1/2 teaspoon and rest everything should be in equal amount) now mix it well and slowly fill it inside the bhindi. Now take a pan and add 2 spoon of olive oil and fry bhindi for 5 to 8 minutes until it becomes soft. Now serve it with roti or rice or you can also eat it as starters. You can change the masala according to your imagination for example you can add roasted and grounded peanuts or pomegranate seed powder to change the flavor.
Potato is at the top of my favorite vegetables list. I love to eat them in everything. Mashed, fried or boiled I just love everything with potatoes. But eating them increases belly fat so I am kind of controlling myself. But once in a two weeks won’t harm. I made a comfy recipe to go with plain rice and curd. Pan fried potatoes are healthy compared to deep fried ones.
Potatoes- 2 large
Red chilly powder
Take a pan and add 2-3 teaspoon of olive oil and let it heat. Add thinly sliced potato pieces and sprinkle salt and chilly powder according to your taste. Take it out when the potato turns into golden brown make sure that it is properly fried by turning and frying it into both sides. Now sprinkle black pepper powder on it and have it as starter or along with plain rice and curd. Its just heavenly to have fried potatoes with rice and rasam too.