Crispy Onion Pakoda / Pakodi

It is true you take little things in life for granted. I never thought about how I'd miss eating hot Pakodas straight off the fire while absent mindedly digging into a bowl of it in front of the TV at home. (MommMYyYyyYy !!! *sniff* :o( )

It is heavenly when you can get someone else make this for you while you are enjoying a nice lazy autumn afternoon on a couch playing Wii. (That is EXACTLY what Anoop is doing right at this moment while I am sweating in the kitchen ! grrrr... )

Here is the recipe for all those who are in a more genial mood than I am...(serves a greedy three)

What you need:

• Besan (Gram Flour)
• Onions (atleast 8 medium sized)
• Oma (or Omum or Ajwain) powder : 3 generous pinches.(you can substitute this by using freshly chopped thyme or coriander.... but it really adds the extra whoomph..)
• Freshly chopped spinach leaves (not necessary.. but if you would like a bit of veg in the pakoda) : atleast two cups.
• Green chili : 4-5(chop them up fine -DO NOT EVER forget NOT to use your fingers to scratch your eyes after this ! )
• Red chili powder-2 tea spoons
• Coriander powder: 2 tea spoons
• Salt: to taste (or if you trust me,.. four tea spoons )
• Fresh Coriander : a bunch(chopped)
• Fresh Ginger paste : 1 tea spoon.
• Oil : to deep fry the Pakodi.
  

Preparation:

• FINELY cut the onions length wise and keep them in a wide bowl.
• Add the chopped green chili, coriander/thyme, omum powder, coriander powder , chili powder, ginger paste and salt to the onions and mix well. (it is better to your hands to do this as this also separates the onion flakes)
• Allow it to rest for a while .(the onions start bleeding and become a little wet since you've added the salt)
• Now, carefully start sprinkling the besan over the onions and keep mixing till you are satisfied that the onions have been coated with the flour.
• If need be, add very little water to the mixture to make sure the flour is distributed evenly. (do not worry if the onions are visible through the batter. they mostly will be :o) . )
• (you can taste a little of the batter here to ensure it is to your satisfaction.)

• Heat the oil in a non stick frying pan(..very hot. you can test if it is hot enough by adding a little pakoda mixture to it. it should sizzle and rise to the top almost immediately).
• Take a fist full of the batter mixture and drop it around in the oil. (do not make balls of it or press it. It wont be crispy otherwise)

* Please, be careful not to burn your fingers. it IS hot oil.. and your fingers are definitely NOT heat-proof.*

If you do not have much experience at this, try using a couple of forks to drop the batter in.This works just as fine.

• Keep frying the pakoda till they become a golden brown.
• Lift the pakoda from the oil using a sieve and drain on a paper towel.
• Keep repeating this process till there is not batter left (er... i guess it IS obvious..but i needed closure :o) )
• Plate it up and eat it hot with Ketchup(I would recommend Maggi tomato hot and sweet sauce) or Tamarind Sauce.

HYDERABADI RAITA

A great compliment to Hyderabadi Biryani ....
a very simple side dish that is great as a savoury snack by itself or when mixed with plain or spiced rice.


What you need :

• Thick Yogurt (if it is a little sour..even better!)- 250 ml
• One medium sized tomato.
• One medium sized onion.(if you are not a great fan of raw onions..you can reduce this)
• Cucumber - a 4 inch piece.
• Fresh Mint : about 4 leaves.
• Green Chili : 2-3(depends on how hot you want it)
• Fresh Ginger : a cube of 2cm.
• Black Salt (Kala Namak)
• Half a lime.
• Salt to taste.

(some add shredded carrots too... but to me, even the cucumber is expendable :o) Hyderabadi raita is simplicity itself... )

Preparation:

• Transfer the yogurt into a bowl and beat it till there are no lumps.
• Pound the ginger to a fine pulp add it to the yogurt with a little lime juice.
• Now, add a tea spoon of salt and a pinch of the black salt ... mix well.
• Chop the onion, tomato, cucumber, mint and green chili into very small pieces and add it to the yogurt. Mix genlty.

Vola.. the raita is ready !
i DARE you to say you won't be able to make this !! (unless you have a serious allergy to kitchens).
:o)

You can serve this with Hyderabadi Dum Biryani or Pulao Rice.

You can also use this with plain rice if you feel too lazy to cook at the end of a very hard day.

Bon Appetit !

(* pictures to be added soon * )

Trivia : Follow the link to know more about Rock Salt : About Rock Salt