Ribbon Murukku / Ribbon Pakoda (Ola / Oatu Pakoda)

Ingredients:-


Rice Flour-1 cup
Besan Flour -1/2 cup
Split Gram Dal / Roasted Channa Dal (Pottukadalai)-3 tbsp
Butter-1.5 tbsp
Chilli Powder-2 tsp
Garlic Paste-1 tsp (optional)
Sesame Seeds-3/4 tbsp
Salt to taste
Oil-For deep frying


Method:-



Grind roasted channa dal in a fine powder,sieve it once.


In a mixing bowl,add rice flour,besan flour,roasted channa dal powder,sesame seeds,butter,red chilli powder, garlic paste (i didn't add if u want u can add now) and required salt.
 
 
Add water little by little to form a soft stiff dough.Grease the press with oil then fill it up with batter and keep it ready.


Meanwhile heat oil.

Press the dough starting from the edge to the center in a circular motion in the preheated.Do not add more layers to ensure even cooking.Turn over to other side when the bubbles ceases and cook again till bubbles ceases.Drain it tissue paper, cool down completely and then store  it in an airtight container.Repeat the same for the prepared remaining dough too.


You can keep this for a week and enjoy this as a tea time snack.

Notes:

1.  If you like pepper you can add 1/4 tsp freshly ground but make sure its fine engouh to get through the press.

2. Also grind garlic to a very fine paste.You even grind red chllies with garlic and skip red chillies powder.

Bhindi Masala / Okra Masala

Ingredients:-

Okra / Bhindi / Lady Finger -350 grams
Ginger-1 long strips (thinly sliced)
Green Chillies-2 nos (chopped)
Onion-1 medium size (chopped)
Tomatoes-1 medium size (chopped)
Coriander Powder-1 tsp
Red chilli powder-1/2 tsp
Garam Masala powder-1/4 tsp
Amchur powder / Dry Mango powder-1/4 tsp
Salt to taste
Oil- 3 tbsp for frying the bhindi
Oil-2 tbsp for frying the onion-tomato masala


Method:-

Rinse the bhindi well in water.Dry them on a large plate on their own or wipe a kitchen towel.
Remove the base and stalk while chopping the bhindi.Chop into 1 or 2 inch pieces.

Heat 2 tbsp oil in a kadai /wok or pan.
Add the okra and saute till they are completely cooked with 1 tsp salt.You will have to keep an eye on them and stir in between many times.Taste the okra and if the crunchiness has gone and the okra have become soft,it means they are cooked.Then transfer to plate ,keep it aside.


Now add oil to the same pan,add chopped onions and fry till they become translucent .Add the  green chillies and ginger , saute for 1/2 a minutes or till the aroma of the ginger disappears.

Add the chopped tomatoes and saute till the tomatoes are soft and mushy.If the tomato mixture becomes too dry and about 1/4 cup and continue to cook.

All the above cooking is done in a open pan and you don't need to cover the pan with the lid.

Now add coriander powder,red chilli powder,garam masala powder and dry mango powder stir well and saute for a minute.Add the saute okras cook for 2-3 minutes stir in between.


Serve the okra masala hot and garnished with some ginger strips and accompanied with chapatis,rotis or rice.

Chicken Bezule - Mangalorean Street Food Recipe

 

 

Ingredients:-

Boneless or bone-in Chicken -1/2 kg cut into bite sized pieces 

Kashmiri Chilli Powder- 2 tsp

Garam Masala Powder-1/2 tsp

Cumin Powder-1/4 tsp

Red food color-1 pinch (optional)

Lemon Juice- 1tbsp

Yoghurt - 1. tbsp

All Purpose Flour / Maida - 1 tbsp

Rice Flour-1.5 tbsp

Salt to taste

Oil - to deep fry

For make Coarse Paste:-

Coriander leaves- 3 tbsp

Curry leaves-2 sprigs

 Green Chillies-3

Ginger-1" inch,

Garlic-4 flakes

Method:-

Grind coriander leaves,curry leaves,ginger,garlic and green chillies to a coarse paste.

Add the ground paste in the bowl then add chilli powder,garam masala powder,cumin powder,lemon juice,yogurt,food color,and salt mix well.
 

Then add chicken pieces and mix well. Keep in the refrigerator for at least 4 to better overnight..Take it out 1/2 hr before frying.Before frying add rice flour and all purpose flour mix well.

Heat oil in a deep pan.

Fry the chicken pieces until done and brown on both sides,about 3-4 minutes at medium heat.

Garnish with fried curry leaves and green chillies.

Serve this super delicious fried chicken bezule with sliced onions and lime wedges.

Note:
1:-If the batter is too dry,the marinade will come off the chicken when frying.So if you get a dry batter,add in a few drops of water to get a slightly wet batter so that it sticks well onto the chicken.
2:-Do not add many pieces of chicken at a time while frying.That is,do not overcrowd the pan.
3:-Do not over fry the chicken .Fry to perfection to get nice tender pieces.
4:-Do not skip the marinating part.