CABBAGE PAKODA

Monsoon has set in Chennai. So, a crispy Pakoda with hot tea/coffee will be perfect to enjoy the eagerly awaited rains. This recipe  has been  done using cabbage, onion along with spice powders, besan flour & rice flour.

INGREDIENTS:
Cabbage - 150g
Onion - 2
Besan flour - 3/4 cup
Rice flour - 1/4 cup
Sambhar powder - 1tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Chat masala - 1/2 tsp
Hing - 1/2 tsp
Salt
Oil - to deep fry

METHOD:
1. Slice cabbage, onion and add to a wide bowl.

2. Add Sambhar powder, turmeric powder, cumin powder, chat masala and required salt and mix well and keep aside for 10 minutes.

3. Add besan, hing and rice flour and mix thoroughly with hands.
4. No need to add water since the water let out by cabbage and onion will be sufficient.
5. Squeeze and mix will and make a soft dough.
6. Heat oil in a pan. Add a tsp of hot oil to the pakoda dough and mix well with a spoon.

7. Take small amount in a spoon/ hand and drop to the hot oil and lower the flame to medium.
8.  Deep fry until it turns golden brown and crisp.
9. Tasty & Crispy Cabbage Pakoda is ready.

Note:

• Add more besan flour, little salt if needed.

KARA PORI / MASALA PORI

Kara Pori/ Spiced puffed rice is one of the easiest snack, well suited for tea time. A popular snack  in many South Indian houses.It is best compared to chips or any such snacks. Well cleaned and packed Pori is easily available in shops. It is low in calories, and suits well during rainy season.

INGREDIENTS:
Puffed rice - 2 cups
Garlic - 6
Turmeric powder-  1/4 tsp
Sambhar/ Red chilly powder-  1/2 tsp
Roasted peanut - 1/4 cup
Fried gram dhal/ udaitha kadalai - 3 tsp
Asafoetida/ Hing - 1/2 tsp
Curry leaves-  a leaflet
Salt
Ghee/ Oil -  1 tsp

METHOD:
1. Crush garlic roughly along with the outer covering.
2. Heat ghee/oil in a broad tawa, add the crushed garlic and saute till nice aroma comes out.
3. Add curry leaves, roasted peanuts, fried gram dhal and mix well for a minute.

4. Add turmeric powder, Sambhar powder, salt and hing, mix well and switch off the flame.
5. Add puffed rice and mix well, till it gets well coated with masalas.

6. Tasty Spicy Murmura/ Masala Pori is ready to be served along with tea or coffee.

Note:

• Do not forget to store in an airtight container.
• Using garlic is optional.
• After mixing the puffed rice with Masala, allow 5 to 10 minutes, so that the masala is well absorbed. 
• If tasted immediately after mixing, it might taste spicy & salty.
• Garlic should be roasted along with skin, since it gives unique aroma to the dish.

YAM ROAST

Yam/ Karunaikizhangu is a very good root vegetable compared to other root vegetables. It is not used regularly due to its itchy effect. There are methods to avoid it. Washing the chopped yam in water which was used to soak  rice/ boiling in water with little tamarind/ cooking in an iron tawa/pan can reduce the itchy effect.

INGREDIENTS:
Yam - 200g
Turmeric powder-  1/4 tsp
Sambhar powder-  1/4tsp
Rice flour - 2 tsp
Asafoetida - 1/4 tsp
Tamarind - a little
Salt
Oil - as needed

METHOD:
1. Clean the Yam after chopping the muddy parts and cut into small,  thin  rectangular/ square pieces.

2. Boil water, add turmeric, tamarind and yam pieces and cook till it is half done.
3. Drain the water completely, spread in a bowl, add Sambhar powder, salt and rice flour and mix thoroughly without breaking into pieces.
4. Heat a dosa tawa, sprinkle some oil, place 5 or 6  pieces at a time and cook on medium flame.

5. After one side  is cooked, flip to the other side using a ladle/spoon, sprinkle little oil.
6. Reduce the flame to low after both sides are cooked and allow sometime so that it becomes crispy.
7. Cook all the pieces the same way.
8. Crispy and tasty Yam roast is ready.

NOTE:

• I have used iron dosa tawa so that the itchy effect might be reduced.
• Shallow/Deep frying can also be done.