Onion Pakoda

Onion Pakoda recipe is very easy to make and an excellent evening snack recipe especially during the rainy days, commonly prepared in most Indian homes. Onion Pakoda is also sold in street stalls and restaurants. This tasty and crispy Onion Pakoda is a sure treat for anyone. 

Onion Pakoda is a deep-fried snack that is made with gram flour, salt, light spices, and the main ingredient is sliced Onions. For perfect and crispy Onion Pakodas the onions have to be sliced finely and the ratio of onion to batter has to be perfect or else it will become Onion Bajji.

Ingredients

1. Onion - 1 1/2 cup (sliced)
2. Gram Flour - 1 cup
3. Cooking Oil - for deep frying
4. Rice Flour - 1/2 cup
5. Red Chili Powder - 1/2 tsp
6. Garam Masala Powder - 2 pinch
7. Ginger Garlic paste- 1 tsp (finely chopped)
8. Green Chilies - 2 (finely chopped)
9. Coriander powder - 1/2 teaspoon
10. Curry Leaves - some (finely chopped)
11. Cumin Seeds - 1/2 tsp
12. Hing (Asafetida)- a pinch (optional)
13. Coriander leaves - few (finely chopped)
14. Salt as per taste
15. Water as required

For Garnishing

1. Curry leaves - few
2. Green chilies - 2

Direction/Method

1. Take a kadai for deep frying
2. Pour some cooking oil into the kadai.
3. Let the cooking oil heat for some time.
4. In the meantime, prepare the Onion Pakoda mixture.
5. Take a bowl and add 1 cup of gram flour and 1/2 cup of rice flour,
6. Mix them together.
7. Add 1 1/2 cup of sliced onions, 1/2 tsp of red chili powder, 1 tsp of finely ginger garlic paste, 2 finely chopped green chilies, a pinch of hing which is optional, 1/2 tsp of coriander powder, 1/2 tsp of cumin seeds, 2 pinch of garam masala powder, some finely chopped curry leaves, some finely chopped coriander leaves and salt as per taste.
8. Mix them well.
9. Pour 3 tbsp of hot oil from the kadai into the Onion Pakoda mixture.
10. Allow it to cool down for some time.
11. When it is not hot anymore, mix well.
12. Add a little bit of water and mix them again.
13. Ensure not to add too much water, otherwise, the texture of Pakoda will be lost.
14. The Onion Pakoda mixture must be coarse and thick.
15. When the cooking oil is hot enough, drop small portions of Onion Pakoda mixture into the hot oil.
16. Fry them till they become golden brown color on a low flame.
17. Keep flipping them for few times.
18. When they are ready, take them out and transfer onto a plate.
19. For garnishing fry a few curry leaves and 3 green chilies.
20. Be careful, green chilies and curry leaves splutter a lot.
21. Garnish them with fried some curry leaves and green chilies.
22. That's it! Onion Pakoda is ready to be served, serve with any sauce along with tea/coffee.

Onion Pakoda tastes best when it is served hot. Onion Pakoda is a superb combination of tea/coffee and brings back many happy memories.

In south Indian tiffin centers and restaurants, these are served with coconut chutney. However, in north Indian restaurants, some chat masala powder is sprinkled over the Onion Pakoda and is served along with green chutney.

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Masala Vada

Masala Vada is a super-tasty, crunchy and crispy as well. It is also known as Masala Vadai, Paruppu Vadai, Chana Dal Vada or Dal Vada. This masala vada is made using coarsely grinded, soaked chana dal, rice flour and four types of green leaves which are curry leaves, coriander leaves, dill leaves, and pudina leaves. All these ingredients are mixed together with few spices and then deep-fried as crispy dumplings.

Masala vadas are popular street food of South India. A distinction between the masala vadas made at homes and hotels is the size of the vadas. The restaurants usually make bigger vadas. If you add mint and cinnamon, it gives a unique aroma to these vadas. Masala vadas are very simple to make and takes very less time except for the time required for soaking the chana dal.

Ingredients

1. Chana Dal - 1/2 cup (washed and soaked in water for 3 to 4 hours)
2. Rice Flour - 1 tsp
3. Onion - 1 (finely chopped into small pieces)
4. Green Chilies - 3 to 4 (finely chopped)
5. Ginger - 1/2 inch (chopped)
6. Garlic - 5 to 6 pods
7. Garam Masala Powder - 3 pinch
8. Coriander Powder - 1/4 tsp
9. Curry Leaves - 2 tbsp (finely chopped)
10. Coriander Leaves - 2 tbsp (finely chopped)
11. Dill - 2 tbsp (finely chopped)
12. Cumin Seeds - 1/2 tsp
13. Water as needed
14. Salt to taste

Direction/Method

1. Chana dal is one of the main ingredients in making these masala vadas.
2. 1/2 cup of chana dal is required which is washed and soaked for 3 to 4 hours.
3. Soaking 1/2 cup of chana dal will make the size of dal double.
4. To prepare the masala vada mixture, add chana dal into a jar, 3 to 4 green chilies finely chopped, 1/2 inch of chopped ginger, 5 to 6 garlic pods, and 1/2 teaspoon of cumin seeds.
5. Grind them into a coarse paste.
6. No water is required.
7. This is ready, transfer into a bowl.
8. Into the bowl, add a finely chopped onion, 2 tbsp of finely chopped curry leaves, 2 tbsp of finely chopped coriander leaves, 2 tbsp of finely chopped dill, a tsp of rice flour, 1/4 teaspoon of coriander powder, 3 pinches of garam masala powder and salt as per taste.
9. Mix them until they are combined.
10. The masala vada mixture is ready. Keep this aside.
11. Take a frying pan.
12. Pour some cooking oil into the pan for deep frying.
13. Allow the cooking oil to heat for some time.
14. In the meantime, take a little masala vada mixture and make a lemon size ball.
15. Flatten it a little to make it small disc-shaped patties.
16. Keep your vadas ready for deep frying.
17. When the cooking oil is hot enough, drop the vadas one at a time into the cooking oil.
18. Deep fry the masala vadas till they become crisp and golden brown in color on both sides.
19. When done, transfer them into a plate and place them on a paper napkin.
20. Masala Vada is ready to be served.

Serve this hot savory fritters with any chutney you like, coconut chutney or green chutney is mostly preferred. However, masala vada is also a superb side snack for lemon rice or sometimes served with a cup of masala tea.

Masala vadas are also prepared in all type of occasions such as festivals, birthday parties and sometimes served as prasadam in temples. In many of south Indian restaurants or in South Indian homes, masala vadas are served particularly for lunch. 

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Lemon Rice

Lemon Rice is a crunchy, flavorful and sour rice recipe in south India. 

It is one of the most popular and often made rice recipe in south India. This is a must rice recipe in the menu of any restaurants, street foods, temples and south Indian households.

This lemon rice recipe is one of the easiest to make where cooked rice is mixed with a spiced lemon, curry leaves, mustard seeds, chilies and peanuts.

Ingredients

1. Cooking Oil - 2 tbsp
2. Mustard Seeds - 1/4 tsp
3. Cumin Seeds - 1/4 tsp
4. Chana Dal - 1/2 tsp
5. Urad Dal - 1/2 tsp
6. Ground Nuts - 2 tbsp
7. Onion - 1 (finely chopped)
8. Green Chilies - 4 (half-slit)
9. Curry Leaves - 6 to 8
10. Turmeric Powder -2 to 3 pinch
11. Coconut (fresh) - 1 tbsp (grated)
12. Coriander Leaves - 1 tbsp (finely chopped)
13. Cooked Rice - a bowl (medium size)
14. Lemon Juice - 1 tsp
15. Salt as per taste

Directions

1. To prepare this most popular south Indian rice recipe, first temper the spices.
2. Take a pan and pour 2 tablespoons of cooking oil.
3. Let the cooking oil heat for some time on a low flame.
4. When the cooking oil is hot enough, add 1/2 teaspoon of mustard seeds, and 1/2 teaspoon of cumin seeds.
5. When the mustard seeds start to crackle, add 2 tablespoons of groundnuts, 1/2 teaspoon of chana dal, and 1/2 teaspoon of urad dal.
6. Fry them for about a minute until the dals become golden brown in color.
7. By the way, groundnuts gives crunchy texture to this recipe. 
8. Add 2 pinch of turmeric powder, a finely chopped onion, 4 green chilies which have been half-slit, and 6 to 8 curry leaves.
9. Fry them for about a minute or two until the onions become translucent.
10. Turmeric powder is added to preserve this for long hours.
11. Add salt as per taste and mix it well
12. Add a tablespoon of grated coconut and mix it well.
13. Time to add the cooked rice. You can use freshly cooked rice or the leftover rice. 
14. I'm using a medium size bowl of freshly cooked rice.
15. Add a tablespoon of finely chopped coriander leaves.
16. Lastly, add a teaspoon of lemon juice. 
17. You must add lemon juice after adding the rice, this way it gives more taste and sourness.
18. Mix it well.
19. That's it! The Lemon Rice is ready to served. 

Lemon Rice is usually had during breakfast or Lunch, and served with masala vada and coconut chutney. However, Lemon Rice tastes good on its own. Some people love it with plain yogurt, pickle, salad or cucumber.

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