Ribbon Pakoda

Ribbon pakoda is a festival snack especially made during Diwali. This snack is made with many variations depending on the tradition of a household. It’s a simple recipe with a few ingredients.

Ingredients:

Chickpea Flour [Besan] (1 cup)

Rice Flour (1/2 cup)

Red Chili Powder (1 tsp)

Asafoetida [Hing] (1/4 tsp)

Salt (to taste)

Butter (1 tbs)

Oil (to fry)


Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Cuisine: Indian

Category: Snack \ Tiffin

Yield: 9-10

Method:

  • In a wide bowl add chickpea flour, rice flour, red chili powder, salt, asafoetida, and butter.
  • In a pan heat oil and when it’s hot pour on the dry ingredients.
  • Mix all the ingredients well using your fingers.
  • Add water gradually to make a soft dough.
  • Place the ribbon mould and grease with oil.
  • Take a small portion of the dough and make a cylindrical shape.
  • Place the dough inside the snack maker.
  • Heat oil in a deep skillet.
  • Press the snack maker directly over the oil.
  • Flip and fry pakoda till they turn crisp.
  • Drain on a paper towel.

Step by step pictures of the recipe:

Heat oil in a pan.
In a bowl add chickpea flour, rice flour, red chili powder, asafoetida, salt, butter and hot oil.
Mix all the ingredients.
Add water gradually to make a soft dough.
Dough is ready.
Place the ribbon mould inside the snack maker.
Grease the snack maker with oil.
Make a cylindrical shape out of the dough.
Fill the snack maker with the dough.
Press the snack maker over the hot oil.
Flip and fry till they turn golden brown and drain on a paper towel.

Notes:

  • The dough should be soft. Neither the dough should be too soft nor too tight. If the dough is hard it will be too hard to press the snack maker and pakoda will be hard too if the dough is too loose then it will absorb more oil.
  • Keep the dough covered after the small portion has been taken out.
  • The oil should be at medium high, if the heat is too low it will absorb more oil.
  • When the sizzling sound stops pakoda should be taken out from the pan.
  • Ribbon moulds are serrated and non-serrated. Anything can be used.

Kozhukattai [Modak] (Savoury)

Uppu kozhukattai or Ulundu kozhukattai is a traditional dish from the southern part of India. The procedure is the same as sweet kozhukattai except the filling.

Ingredients:

  • Rice Flour (processed, 1 cup)
  • Red chili (2)
  • Green Chili (1)
  • Salt (to taste)
  • Oil (7 tsp)
  • Mustard Seeds (1 tsp)
  • Curry Leaves (chopped, few)
  • Hing [Asafoetida] (cake, small)
  • Urad Dal [Black Gram] (de-husked, split, 1/2 cup)

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Category: Snack, Tiffin

Cuisine: Indian

Yield: 15

Method:

For the dough:

  • Wash and soak rice for 2 hours.
  • Strain the water and spread an a kitchen towel.
  • After an hour dry grind the rice to a fine powder. The rice should be partially damp and dry.
  • Transfer the flour into a sieve to get a fine powder.
  • Now in a deep skillet add water, salt and oil.
  • Bring water to a rolling boil.
  • Add flour and simultaneously stir to avoid forming lumps.
  • Cook till the water evaporates and the dough comes to a whole mass.
  • Switch off the flame and wrap it with a damp cloth and allow to rest for an hour.

For the filling:

  • Wash and Soak urad dal, red chilies, green chili and hing cake for an hour.
  • Strain the water and transfer them to a grinder bowl.
  • Add salt and grind to a coarse consistency.
  • Grease the plates and add the mixture and steam for 10 minutes.
  • Cool the mixture and pulse grind.
  • In a skillet add oil and mustard seeds.
  • Wait for the seeds to splutter and add the chopped coriander leaves.
  • Cook for 10 minutes and set aside.

For the kozhukattai:

  • Knead the dough well, if required add oil and sprinkle some water if it’s dry.
  • Oil your palm and fingers.
  • Split the dough into gooseberry sized balls.
  • Make a perfectly shaped ball.
  • Flatten it from the sides to the center.
  • Press on the sides gently to make a cup.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Bring both the edges together and now it should look like a crescent moon.
  • Edges should be tightly sealed. If required wet your fingers with oil or water.
  • Make patterns if you wish using a fork or a spoon.
  • Again apply oil on a plate and steam for 10 minutes.

Step by step pictures of the recipe:

Wash and soak urad dal, red chili, green chili, and hing.
Grind by sprinkling little water if needed.
Grind to a coarse consistency.
Apply oil on the plates.
Steam the ground mixture.
In a skillet add oil, mustard seeds and wait for the seeds to splutter. Add chopped curry leaves.
Add the mixture and cook for 5-10 minutes.
In a deep skillet bring water to boil by adding salt and oil.
Add the flour and stir constantly.
Cook till the water evaporates and the dough comes to a whole mass.
Wrap in a damp cloth and rest for an hour.
Split the dough into a gooseberry sized balls.
  • Flatten it from the sides to the center.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Seal it tightly.
    Grease the plate and place the kozhukattai and steam for 10 minutes.

    Notes:

    • Soaked rice should not be sun dried.
    • The dough should rest for an hour otherwise the modak will break while making it.
    • The steam time for modak should be 10 or lees than 10. If you keep it for longer it will break.

    Beet-Sago Delight

    Beet gives the beautiful color and sago turns into round pearls with saffron nuts and cardamom is a real delight. I used nylon sago which looks like a raw rice but the other store bought sago which looks white in color can also be used.

    Ingredients:

    • Beet (cubes, 1/2 cup)
    • Milk (whole, 2 cups)
    • Saffron (few strands)
    • Sago (1/3 cup)
    • Sugar (1/2 cup
    • Almond (pieces, 3 tsp)
    • Cardamom Powder (1/4 tsp)

    Prep time: 5 minutes

    Cook time: 40 minutes

    Total time: 45 minutes

    Category: Dessert

    Cuisine: Indian

    Serves: 3

    Method:

    • Soak saffron in warm milk.
    • In a pressure cooker add sago and water. Use a separator or a plate to cook beet.
    • Pressure cook for 4-5 whistles.
    • Grind the cooked beets to a fine paste.
    • In a thick skillet add milk and bring it to boil.
    • Add the ground paste and cook for 10 minutes.
    • Add sugar and once it dissolves add the cooked sago.
    • Garnish with cardamom powder, soaked saffron.
    • Refrigerate for 2 hours.
    • Add nuts before serving.

    Step by step pictures of the recipe:

    Soak saffron strands in warm milk.
    Add water to sago and pressure cook.
    Use a plate or a separator to cook beet.
    Grind to a fine paste.
    Boil milk and add the ground paste.
    Add sugar and wait to dissolve.
    Add the cooked sago.
    Garnish with cardamom powder and saffron refrigerate before adding nuts.

    Notes:

    • Care should be taken while cooking sago. It can be cooked by adding sago in boiling water for 10 minutes or until translucent on a low flame and transfer it to a cold water container and strain it or pressure cook it.Only nylon sago can be pressure cooked.

    Masala Vada |Paruppu Vadai |Dal Vada

    Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.

    INGREDIENTS:

    • Chana Dal [Chick Peas] (split, 1/4 cup)
    • Toor Dal [Pigeon Peas] (split, 1/4 cup)
    • Onions (chopped, fine, 1/2 cup)
    • Coriander Leaves (as desired)
    • Curry Leaves (chopped, few)
    • Green chili (chopped, fine, 1)
    • Ginger (grated, 1 tsp)
    • Rice (raw, 1 tsp)
    • Oil (to deep fry)
    • Salt (to taste)
    • Red chilies (2)
    Ingredients

    Cook time: 45 minutes

    Cuisine: South Indian

    Category: Snack \ Tiffin

    Yield: 12

    Masala Vada recipe video

    Method:

    • Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
    • Soak red chilies along with the peas.
    • Strain the water and add the peas to a grinder bowl.
    • Save the water and add if required.
    • Grind to a coarse consistency.
    • Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
    • Mix all the ingredients.
    • Heat oil in a pan.
    • Make a small lemon sized balls with the batter.
    • Wet a plastic sheet and flatten the ball.
    • Gently lower the balls and fry on a medium flame.
    • Cook on both the sides.
    • Transfer the vadas on a paper towel to remove excess oil.
    Rice, Pigeon,and Chick Peas
    Wash and soak them in water for 1 1/2 hours.
    Soak red chilies along with the peas.
    Strain the water.
    Transfer the ingredients to a grinder bowl.
    Grind them to a coarse consistency.
    Add chopped onions,coriander leaves, curry leaves, green chili, grated ginger and salt.
    Use the saved water if needed to adjust the consistency.
    Spread out a sheet of plastic wrap and dampen it.
    Take a lemon-sized ball with the batter and flatten it.
    Wet your fingers and take off the batter.
    Gently lower vada into the hot oil.
    Cook vada on both the sides.
    Cook till the vadas turn crisp.
    Transfer on to a paper towel.

    Notes

    • Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
    • While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
    • Plastic sheet helps vada to give a bulge at the center and thin on the sides.
    • Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.

    Patani [Peas] Sundal

    Pattani sundal is a south Indian snack made with dried white peas, spices and coconut. It’s a very popular snack during Navaratri and also on sandy beaches in south India.

    Ingredients

    • Pattani [White Peas] (1/2 cup)
    • Mustard Seeds (1 tsp)
    • Coconut (pieces, small, 2 tbs)
    • Mango (raw, pieces, small, 2 tbs)
    • Hing [Asafoetida] (powder, a pinch)
    • Green Chilies (chopped, fine, 2)
    • Curry Leaves (chopped, fine, few)
    • Salt (to taste)
    • Oil (2 tsp)

    Cook time: 25 minutes

    Cuisine: South Indian

    Category: Snack \ Tiffin

    Serves: 2

    Pattani [Peas] Sundal recipe video

    Method:

    • Wash and Soak white dried peas in a thermal insulated pot with 1 cup of hot water.
    • Rest for 5-6 hours.
    • Pressure cook the soaked peas for 4-5 whistles. If required add 1/2 a cup of water before you cook.
    • Strain the water and set aside.
    • In a shallow skillet add oil and mustard seeds and wait for the seeds to splutter.
    • Add the chopped green chilies and add asafoetida powder.
    • Add salt to taste.
    • Add small pieces of coconut and raw mango.
    • Add curry leaves and mix well.

    Step by step pictures of the recipe:

    Soak the peas in hot water and rest for 5 hours.
    Pressure cook by adding half a cup of water and cook for 5 whistles.
    If it’s not cooked then cook again for 1-2 whistles.
    Add oil and mustard seeds. Once seeds spluttered add the chopped green chilies and asafoetida powder.
    Garnish with salt coconut and raw mango pieces.

    Notes:

    • While cooking peas pressure cook for 4-5 whistles only. The chances of getting overcooked or under cooked are possible. If it’s under cooked pressure cook for 1-2 whistles more.