It has been raining heavily for the last few days here. Pakodas/bajes are one of the most loved dishes in this season. We make bajes with many vegetables . I have been making bajes with ginger for years now. These get a spicy and strong taste from ginger pieces. So make them small in size.
Ingredients: 2 tbl spn finelly chopped ginger 4 tbl spn gram flour(besan) 1/4 tea spn chilli powder Oil Salt
Method: Mix together flour, ginger, chilli powder, salt. Add a little water and make a thick batter. Heat oil. Take a small amount of batter and slowly slide in the oil. Fry till done. Serve hot.
Pictorial:
Few months ago, I bought a bag of boiled rice (ukdo tandul/Kerala matta rice) – the brownish colored boiled rice. V and I both enjoy the congee (pej) made of this rice. The problem is, we only get 10-20lb bags of this rice here. We don’t eat congee very frequently these days, so I needed another way of using this. So I have been making few different dishes with it. Since Ishaan loves the appe, I have been making these very frequently. I like this slight variation of regular appes .
Ingredients: 1/2 cup urad dal 1/2 cup idli/dosa rice (or use an white rice) 1/2 cup boiled rice ( ukdo tandul/Kerala matta rice ) 1/2 tea spn methi seeds 1/2 cup poha (thin or thick) 1/2 cup finely chopped onion Salt
Method: Soak urad dal, both kinds of rice, methi seeds in water for about 2hrs. Grind them to a smooth batter. Soak poha in water and squeeze out water (I forgot to take a picture of this). Add this to batter and grind again. Add sait. Leave it overnight for fermentation. Just before making appe, add onion to the batter. Make appes. I served it with onion-coconut chutney .
Serves : 4-5 Preparation time : 40mins
Pictorial:
Following is a picture of ukdo tandul(matta rice) and idli rice.
