Showing posts with label crispy. Show all posts
Showing posts with label crispy. Show all posts

Monday, August 17, 2015

Crispy Churmura/puffed rice Dosa with cabbage chutney

I am a big fan of dosa,. When i was studying college in Mangalore, every other day i used to try different variety of dosa's in near by restaurants. After marriage I love to experiment a lot with Dosa. I make my dosa batter each time differently and this churmura dosa turned out to be so crispy and equally good to normal crisy dosa. I've served it with cabbage chutney and it was a total hit.

  1. Rice - 2 cups( I used normal  white dosa rice )
  2. Urad Dal / Black gram dal- 1/2 cup
  3. Churmura/puffed rice - 11/2 cup
  4. 2tsp Fenugreek/Methi seeds
  5. Salt to taste
  6. 2tsp Sugar
  7. Water as needed
  8. Butter for Panfrying

  • Soak the dal and rice and all the ingredients from 1-4 after rinsing rice and dal, minimum 3 1/2 to 4 hours of soaking is must.

  • After sufficient soaking remove the excess water and keep it aside ,dont throw away the soaked water. Use it for grinding. Put all the ingredients into the wet grinder and grind by using little water at intervals.
  • After you have done with the grinding ,add salt and  sugar mix well
  • Transfer the batter to a big container as the batter is going to ferment overnight and rise in volume.
    Keep in a place away from too much heat .But for colder climates you need to keep near a warm kitchen counter.
  • Just before making dosas, after heating the tava, sprinkle little water mixed with few drops of oil and it should make a sizzling sound to indicate the tava is ready , then spread batter...everytime you can sprinkle this lightly salted water , enhances colour of dosa
  • you will notice the dosa getting small holes everywhere, add small dots of butter all over.
  • When the dosa is getting browned and fold gently.Remove and brush it with a blob of butter on top.
  • Serve hot with sambar and chutney
  • If you do not like to make coconut chutney there are no. of other chutney recipes some of them I am including in this blog.

Tuesday, August 12, 2014

Amaranth leaves Pakoda/pakora (tamdi bajji pakoda)

Amaranth leaves pakora
Are you looking for a crunchy,munchy?, then lal baji pakoda or pakora will be just perfect for you especially during cold evening tea time snack .
Amaranth (Thotakoora) leaves are the best and easily available leafy vegetable and the
 beautiful color of the leaves along with their freshness pairs wonderfully with anything you cook.It gives nice red colour to that dish.


These pakodas are to die for as they were so crisp and yummy!


  1. 2 cups Amarnath leaves/tamdi bajji
  2. 1 cup Besan
  3. 1/2 cup Rice flour
  4. 1/4 cup Corn flour
  5. 1/4tsp baking powder or a pinch of baking soda
  6. 1tsp crushed coriander seeds
  7. 2tsp Ginger chopped
  8. 4-5 Green chillies,chopped finely
  9. 1 onion chopped finely
  10. 1tbsp hot oil
  11. Oil to fry
  • Wash and roughly chop the amaranth leaves .
  • In a mixing bowl mix together onion,green chilles,ginger,salt and amaranth leaves,mix it well and keep aside for 10 minutes.
  • After 10 minutes of resting time you will notice the amaranth mixture have let out more moisture.
  • Now add all the remaining ingredients and a tbsp of hot oil, keep mixing with your finger tips.The mixture will start to resemble like bread crumbs
  • If you see more moisture,then add some more rice flour or if it is dry just sprinkle a tsp of water at a time and form a smooth but stiff dough.
  • Now prepare pakoras with dough and arrange it on a plate.
  • Heat a deep frying pan with oil,drop a small ball of a dough into the oil and when it rises immediately to the top,the temperature of the oil is just right to fry the pakoras
  •  Now drop the pakodas into the oil till the pan can hold.Cook over medium flame turning the pakodas once or twice in the middle.
  • Once the sizzling of the oil subsides  and they look golden and crisp,remove and drain them on a kitchen paper/towel to absorb excess oil
  • Serve hot with tea or coffee

    • Cook the pakodas over a medium heat ,if we cooked over high flame they will get burned quickly and will give out a bitter taste.

Tuesday, March 25, 2014

Crispy Buttermilk-herb fried chicken

buttermilk fried chicken

buttermilk fried chicken

Marinated in seasoned buttermilk and pan-fried to crispycrunchy perfection.. They're delicious on their own... A buttermilk marinade tenderizes the chicken and helps to create a crisp, flaky crust while frying...try it and don't forget to post your comments here :)


  1. Skinless[skin out] chicken breast halves -2
  2. Skinless[skin out] chicken thighs-2
  3. Skinless[skin out] chicken drumsticks-2
  4. Chicken wings-2
  5. 1 1/2 cups- buttermilk
  6. 2- eggs
  7. 3/4 cup-All-purpose flour
  8. 3/4 cup- Fresh Bread crumbs
  9. 2-Garlic cloves, minced
  10. 1 tsp-Thyme 
  11. 1 tbsp-Dry basil
  12. 3tsp Chilly powder
  13. 1 tsp. paprika
  14. 1 tsp. salt
  15. 1/2 tsp-Freshly ground pepper
  16. Oil for deep frying
  17. 2 Tbs-Chopped fresh flat-leaf parsley or spring onions


  • Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
  • In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
  • Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats. 
  • In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. . 
  • Arrange all the pieces on a serving platter and serve warm or at the room temperature, garnished with the chopped spring onions or parsley 

Saturday, October 19, 2013

PUnjabi style Surma/ king fish fry

Punjabi fish fry is an authentic style preparation of the fish fillets unlike south indian style.Here fish is well coated in the batter of Gram flour ,curd and egg ,where as in south india rice flour or rava is used for the coating the fish.It is one of the favorite recipes from Punjabi cuisine,ready to spread its aroma all over.

  1. 5-6 Surma/king fish/anjal ,1 cm thin slices
  2. 1/2tsp turmeric
  3. 1tsp lemon juice
  4. 1tbsp Mustard oil for the marinade
  5. 1tbsp ginger garlic paste
  6. 1/4 cup hung curd
  7. 3tsp red chilly powder
  8. 1/2tsp Garam masala
  9. 1cup Besan/Gram flour
  10. 1/2tsp Ajwain/carom seeds
  11. 1 Egg lightly beaten
  12. Salt to taste
  13. Oil for frying
  14. Chat masala as per taste

  • Wash and clean the surma slices and make them dry and keep aside
  • Add red chilly powder,Garam masala,Crushed ajwain,ginger -garlic paste and salt to the gram flour,mix it well.
  • Add curd ,mustard oil and egg beaten to the same besan mixture and make a thick paste.You can sprinkle little water if needed,but the consistency of the batter should be thick so that fish could coat properly.
  • Now add the pieces of fish in this mixture and nicely massage each pieces of fish  with this besan batter.
  • Let it marinate for 10-15 minutes in this batter.
  • Heat oil in a pan and Shallow fry all the pieces on both the sides till golden brown.
  • Sprinkle some chat masala and Serve hot with onion and lemon slices.
Chef's tip:
  • You can use water instead of egg for the batter.
  • If you want to make fish more crispy then deep fry the fish in hot oil instead of shallow frying.
  • YOU can also try this same batter with pomfret or any other fishes of your choice.
Sending this to one of my favorite blog Amchigele Vasari as a guest post
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