BREAD FRUIT PAKODA

Bread fruit -- 1/2 (peeled and sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 3/4 cup
Rice flour -- 1/4 cup (optional)

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours, salt and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Dip the bread fruit slices in the batter to make a nice batter coating on it.
Now drop them into hot oil and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.
Other vegetables like potato, raw banana, capsicum etc. can be used to make pakoda.

ONION PAKODA

Onions -- 5-6 (sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 1/2 cup
Rice flour -- 2-3 tablespoons (optional)
Carom seeds -- 1/2 teaspoon

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours , salt, Carom seeds and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Add the onion slices into the batter and mix nicely.

Now drop them into hot oil with a spoon and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.

KANNEKUDI KATNE (CHUTNEY)

KANNEKUDI

This herb is known as kannekudi in my native place.(in the western ghat region of karnataka) (i am sorry i do not know the botanical name, or any other name for that matter.)
It is widely used for cooking purpose. Today i am writing an authentic havyaka recipe using this herb.





Kannekudi -- 1 smal bowl

Coconut -- 1/2 cup (grated)
Coconut oil/ghee -- 1 tablespoon
Peppercorns (white) -- 6-8
Cumin seeds -- 1/2 teaspoon
Amchur -- 1 teaspoon

Oil -- 2 tablespoons
Mustard seeds -- 1/2 teaspoon
Garlic -- 5-6 pods (peeled)
Salt to taste

Clean and wash the kannekudi. cook it ith little waterwith salt and amchur , on low flame until it wilts and turns mushy.

Heat oil/ghee in a small pan and fry cumin seeds and peppercorns in it. grind it with the coconut and the cooked kannekudi to a smooth paste.

Heat oil in a small wok. Add mustard and garlic. when the garlic is cooked add the ground paste.

Add salt(if necessary) and bring the katne to boil.
Serve hot with rice.

MOSARU AMBODE

Rava (sooji) -- 1 cup
Yogurt(curd)(thick) -- 3/4 to 1 cup

Green Chilli -- 2- 3(chopped)
Coriander leaves -- 3-4 tablespoons (chopped)
Ginger -- 1 teaspoon (chopped)
Curry leaves -- few (chopped)
Coconut gratings -- 2-3 tablespoons (optional)
Salt to taste

Oil for deep frying


Mix all the above ingredients except oil, to make a thick batter. (if it becomes too watery then the ambode will be too oily.) Don't let the batter stand. It has to be fried immediately.

Heat oil and drop in a teaspoonful of batter in to the hot oil. Fry it until it becomes golden brown. Take it out on a paper towel.

Serve hot with chutney or tomato sauce.