Tempura Pakoda

Starting this new year with loads of wishes, warmth and love. A very Happy New Year to all my dear blogger friends. Hope this year brings good health, prosperity and well-being of all.

I have been out of action, AGAIN, for the past 3 weeks. This time it is not any reason related to academics. I was literally kicked out of the kitchen.Thanks to the LONG renovation work that was happening. 3 long weeks surviving on microwave food..Uffff...It was unimaginable. Finally, I managed to get rid of that nasty electric coil range and welcomed my new lovely gas range. Also, the kitchen looks really pretty by abandoning the tiled counter-tops and installed a black granite top. Love my kitchen!!

Today has been a really lazy day. Was on the couch watching TV all day (which is very unusual of me). I never watch TV for more than 2 hours straight. My palates were tickling, my stomach was grunting..I was in no mood at all to have good Indian wholesome meal. I needed some munchy-crunchy kinda stuff. IDEA...I remembered that I got some Tempura batter mix from the grocery store a couple of days back. I felt like trying something with the batter and giving it an Indian Twist. And Voila..It worked..Yummy tempura onion pakoda..Goes perfect with some pudina chutney or a spring roll dip. Let check out how I made it.

(Kindly excuse me this time...I was so engrossed in making the pakodas and eating them that my camera had no role to play until the last pieces were the only ones left out and they were really lucky to be captured).

Ingredients
Tempura Batter Mix - 1 cup
Ice cold water - Approx. 2/3rd cup (May vary)
Salt - To taste
Red pepper flakes - 1 tsp
Black pepper powder - 1 tsp
Red Onions - 1 medium sized (finely chopped)
Spring onions - 2 sprigs (finely chopped)
Mint leaves - About 10 (Finely chopped)
Cilantro - A handful (Finely chopped)
Green chillies - 2 small - optional (I used Thai) (Finely chopped)
Oil - To fry

Method

• Mix the tempura batter as per the instructions on the box.
• Mix all the chopped veggies and add all the other spices.
• Whisk the veggies and spices well in the batter.
• Heat Canola/vegetable oil in a pan. Using a spoon add the batter into the oil.
• Fry until light golden brown.
• Serve hot with Pudina Chutney and Spring roll dipping sauce.

Notes

• Using greed chillies and/or red pepper flakes is optional. You can use either of them or both. I prefer spicy pakodas. So I used both.
• You can alter the ingredients I used like the choice of veggies. You can be creative and can use the veggies of your choice. But trust me this one is truly awesome...

Uppumavu

MOM'S UPPUMAVU
(COPYRIGHT 2012)

This is one of my favorite South Indian breakfast dishes. Imagine a moist, robustly seasoned couscous dish. Traditionally, each serving is topped with banana slices or a fried egg.

INGREDIENTS

Serves 4

1 1/2 cups semolina or 2 1/2 minute Cream of Wheat
1 1/2 tablespoons canola oil
1/3 teaspoon black or brown mustard seeds
2 tablespoons urad dhal, skinned and split
1 cup finely diced onions
Half a small jalapeno, seeded and quartered
3/4 tablespoon minced ginger
20 curry leaves
1 1/2 teaspoons salt
3 cups of water

INSTRUCTIONS

Put the semolina or Cream of Wheat in a skillet. over medium-low heat. Dry roast, stirring frequently to ensure even cooking. Remove from heat when it becomes a shade darker (about 10 minutes).

Heat the oil in a large saucepan on medium heat. Add the mustard seeds. Cook until they begin to pop. Add the urad dhal and cook until it becomes honey brown.

Add the onions, jalapeno, ginger and curry leaves. Cook until the onions become totally translucent. (This is very important step as the texture of the onions should be imperceptible in the final dish.)

Add the water and salt and stir. Increase the heat to high and bring to a boil. Boil for 2 minutes.

Remove from heat. Slowly pour in semolina, stirring constantly. (It will spit and sputter.)

Cover and set aside for at least 5 minutes to allow the semolina to soften completely.

Serve with bananas or top each serving with a fried egg. Uppamavu can also be eaten with small side of hot pickle.

Green Bean Thoran

In the winter, I thank my lucky stars for green beans. The grocery store varieties taste remarkably similar to their farmer's market cousins. (If only that were true of the tomatoes. I stay far away from them.)

On most occasions, I give beans a quick stir-fry with a dash of garlic and some salt. But during a recent trip home, my mom spoiled me with her much more full-flavored green bean thoran. Like other thorans, the dish gets much of its richness from unsweetened coconut. What makes green bean thoran really unique though is the way the beans are cut in short segments. The shape offers a little more chew and a little more give in every bite. Sounds strange, but I swear it's true.



Traditionally, the final step of the green bean thoran recipe calls for flavoring oil with mustard seeds and sauteing the steamed beans in the oil. My mom (who hates to cook, but always tends to my belly) suggested I share this more simple yet still yummy version! Enjoy!

GREEN BEAN THORAN
(COPYRIGHT 2012)

Serves 4 to 6

INGREDIENTS

1/2 pound green beans
1/4 cup finely chopped onions
1/2 a jalapeno, seeded and roughly chopped
1 teaspoon minced garlic
1/4 freshly ground cumin
2 tablespoons shredded unsweetened coconut
Salt to taste
Dash of turmeric
1/4 cup plus 2 tablespoons water
1 teaspoon coconut oil or canola

INSTRUCTIONS

Pull ends off of beans.

Line four to five beans together on a cutting board.

Slice into very short segments.

Place beans, onion, pepper, garlic, cumin, coconut, salt, turmeric and water in a saucepan. Stir.

Heat on high until water begins to boil. Lower heat to medium and cook for 2 minutes. Stir.

Cook for another 3 minutes (or until water has evaporated).

Mix in oil.

Serve with white rice and yogurt.