Palak Pakoda

Posted on August 28th, 2009 by Nirupama Sriram

Fritters prepared using Spinach.
Time Required: 10 Minutes
Ingredients:
10 – 15 leaves Palak / Spinach
½ Cup Gram Flour
2tbsp Rice Flour
1tsp Chili Powder
½ tsp Coarsely grounded Jeera / Cumin Seeds
A pinch of Cooking Soda
Oil for Deep Frying
Salt to taste

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Golibaje

Posted on July 3rd, 2009 by Nirupama Sriram

Deep fried fritters popularly known as Mangaluru bhajji.
Time Required: 20 Minutes
Ingredients:
1 Cup Maida
¾ Cup Sour Curds / Yoghurt
1 Sprig Curry leaves, Chopped finely
2 Sprigs Coriander leaves, Chopped finely
3 Green Chilies, Chopped finely
1tsp Jeera / Cumin seeds
1tbsp Chopped Fresh Coconut
A pinch of Cooking Soda
Oil for Deep-Frying
Salt to taste

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Stuffed Capsicum Bonda

Posted on December 24th, 2008 by Nirupama Sriram

Small Capsicums stuffed with Potatoes and dipped into a fritter batter and deep fried.  Tiny Capsicums are available during  December in Bangalore/Mysore.

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Sweet Pumpkin Raitha

Posted on June 15th, 2007 by Nirupama Sriram

Time Required: 15 Minutes
Serves: 4
Ingredients:
2 Cups Sweet Pumpkin, Diced
2 Green Chilies
1/2 Cup Fresh Coconut
1tbsp Fried Gram
3 Cups Curds
Salt to taste

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Spicy Sindhi Pakora

Posted on May 25th, 2007 by Nirupama Sriram

Spicy Vegetable crisp savory.  This is favorite among North Indians as a evening snack with Garam Garam Chai/Hot Tea.
Time Required: 25 Minutes
Serves: 4

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