Keerai Pakoda/Green Fritters

                When my mom told about this pakoda's she read in a magazine i wanted to try but was very scared about deep frying as i've mentioned earlier,that i never go near hot oil.But still wanted to give a try.So finally gathered the confidence that nothing will happen to me while deep frying and tried it out.It came very well and was yummy too.So thought of sharing the recipe.

Ingredeints :

Keerai/Amaranth leaves	1 bunch
Onion	1/2 cup finely chopped
Corn flour	1 tbsp
Gram flour	1 cup heaped
Rice flour	1 tbsp
Fennel seeds/sombu	1 tsp
Garlic(optional)	8 pods(finely chopped)
Red chillie powder	1 tsp
Green chillies	3 nos
Turmeric powder	1/4 tsp
Salt	Req
Cooking soda	2 pinch
Cilantro	2 tbsp chopped
Oil	For deep frying

Method :

1.   Chop the leaves and onion finely and take in a wide vessel.

2.   Add all the other ingredients except oil to the leaves and onion.

3.    Mix all the ingredients together by sprinkling few drops of water if required(as onion and leaves tend to leave water) and prepare as a roti batter.

4.    In a heavy bottom kadai pour drop the batter little by little like pakoda's  and deep fry till golden brown.

5.    Now serve hot the pakoda's with tomato sauce.

Notes :

1.   Should be careful while sprinkling water as i've already mentioned that leaves and onion tend to leave water.

2.   We can use spinach leaves or sirukeerai also.I used sirukeerai.

3.   I didn't add garlic as i was not having in the pantry.

4.   Can even prepare as bonda's like dropping as big balls.

5.  While mixing like a batter,it should be tight than roti batter.



Sending this to Radhika's Lets Cook Series-Greens.

Only South Indian Cuisine by Pari

Gimme Green of Rosh

Vegan diet-Only plant based by Srav's

Sago Idly(Re-post):

http://sabdhaskitchen.blogspot.in/2011/09/sagojavarisi-idly.html

Hibiscus Oothapam

                                   This is a very interesting and simple recipe but a healthier one.This oothapam when i saw in a cookery show by chef.Jacob was waiting to try it.Few days back when i saw 2 flowers in my garden,with no second thought i prepared this oothapam though i was not having enough dosa batter,still i managed to prepare this oothapam but still was in a double mind whether to try r not.
                                   When i found the benefits of hibiscus in the net was really impressed about it.Its says that hibiscus flowers can assist in controlling blood pressure,increasing circulation and reducing cholesterol.Since the flowers are having high content of vitamin C it helps resist cold and chest congestion.After going these information's now i became firm that i will try this and how ever the result i should have this oothapam.
                                   My aunt also taught me the hibiscus juice which is really good for the uterus,i wanted to try but the problem i wont get that much flowers here.Once i get the required flowers i will immediately post it.Only waiting to get the enough flowers.Now let me go to the simple and easy hibiscus oothapam.

Ingredients :

Dosa batter	Needed for 2 oothapam
Hibiscus flowers	2 nos
Red chillie powder	1/4 tsp
Onion	1 medium size(finely chopped)
Oil	For drizzling

Seasoning :

Oil	1 1/2 tsp
Mustard seeds	1/4 tsp
Urad dall	1/4 tsp

Method :

1.  Do the seasoning and add to the dosa batter along with the red chillie powder and if required salt.

2.   Now pour the dosa batter on the tawa and spread like a oothapam.Then spread the onions on the batter and remove the petals part alone on the batter and drizzle enough oil.

3.    Now close the oothapam with the lid and cover until cooked.

4.    Once the top is cooked remove the lid and flip the other side and reduce the fire and cook.Once everything is done serve with any kind of chutney.

Notes :

1.      Since i had only 2 flowers i used one for each oothapam.In case having more flowers can add more also.

   

Awarness Regarding Cauliflower/Gobi

                                   Now only i'm feeling relaxed after coming to know that my internet connection is finally ok.For the past 1 week no one was able to access the net connection in our entire apartment.Thank god that at least now the problem is solved(but still net connection is slow and not able to upload pics).I was totally fed up without visiting any cookery blogs,chatting with friends and so on.
                                  Now i thought of sharing one information that i heard from one of my friend.I don't know how far this information is true but still thought of sharing with you guys and leaving the decision in your hands.
                                  Once my friends dad went to visit his friend who is a farmer and use to cultivate cauliflowers in acres of land.There my friends dad saw slow poison bottle lying and enquired about that.For that his farmer friend told that they use to put lots of slow poison as pesticides so that they can reduce the worms in cauliflower.And to my friends dad surprise his farmer friend told that they cultivate cauliflower in their own land  but they never use to have it as its having max amount of slow poison.
                                   So friends please think 100 times before buying a cauliflower.I agree that we use to do all processing work before cooking,but those things are to remove the worms alone and i'm not sure whether that will help in  reducing the impact of the slow poison.Regarding this i'm not sure how much its true but my mom also told that she also read this issue in a magazine.So from that day on wards i stopped buying cauliflower.
                                  Hence,friends you decide wether sacrificing one veggie which everyone of us like the most, for our health sake or its ok in having it after all processing.
                   

Rava Dosa

              I think there is lots of variations in preparing rava dosa and my variation is bit different and got this from my cousin.First was following my mom's variation but didn't like that much,donno why.But after my cousin introduced me this variation i'm addicted to this.So here is easy rava dosa.

Ingredients :
Here 1 cup is used is 100ml(small cup)

Rava/Soji	1 cup
Rice flour	1 1/2 cup
Maida	Less than 1/2 cup
Onion	1 medium size
Green chillies	2 nos(finely chopped)
Coriander Leaves	2 tbsp(finely chopped)
Curry Leaves	Little
Salt	Req
Water	Req

Seasoning :

Oil	1 1/2 tsp
Mustard seeds	1/2 tsp
Cumin seeds	1/2 tsp
Pepper	1/2 tsp

Method :

1.  Soak rava  separately and grind to fine paste.

2.  Now take maida,rice flour in a separate container and add the ground rava to it.

3.  Now mix the batter with the whisk by adding required water so that no lumps are formed.

4.  Now add salt and chop the onions,coriander leaves,curry leaves,green chillies finely and to the batter.

5.  Now season the items given under the seasoning column and add to the batter.

6.  Now on the tawa pour the batter first the outer circle and then fill the inner circle and cover with a lid.(but  i just use to throw the batter that's y i didn't get an cylindrical shape :)

7.   Once the top side is cooked and crisp flip on the other side and leaves for few sec's.Now serve hot with any kind of chutneys.

Notes :

1.  Should prepare the batter little runny than the usual dosa batter.

2.  Salt measurement should be always equal r bit more than the rice flour measurement(1 cup rice flour means 1 tsp salt.Here 1 cup is 200ml)

3.  Once we open the lid we can see the bottom portion has become brown and is roasted.Then we can flip other side,else the batter will stick on the tawa.