Cabbage Pakora/Cabbage Fritters - Virtual Birthday Treat for Divya

Today is a special and its birthday for one of blogger buddy Divya of Divya's Culinary Journey.To celebrate her birthday we group of friends planned to do a virtual treat.So we decided to share dishes from starter to dessert and I opted to share starter cum snack.
Usually pakoras are made with gram flour aka besan but this is a slightly different one with the soaked bengal gram dhal (channa dhal) and urad dhal.The pakoras came out very well and it was so soft even after cooling as urad dhal is used.
These pakoras can be eaten as snack as well as an accompaniment for rice dishes like sambar and rasam rice.
This recipe I noted down from a regional television show and tried it for the first time.Now off to the recipe.......................................

Basic Information

Soaking time 3 4 hours
Preparation Time 20 minutes
Cooking Time 20-25 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Channa dhal/kadalaparuppu	1/2 cup
Urad dhal/uluthamparuppu	1/4 cup
Green chilly/pachamilagai	4-5
Ginger/inji	1 inch piece
Cabbage/muttaikose	1 cup(shredded)
Onion(finely chopped)	1 (medium size)
Curry leaves/karivepillai	1 sprig(chopped)
Coriander leaves/kothamalli	2 tbs(chopped)
Salt	1 tsp
Oil	for deep frying

Method

Rinse the dhals for couple of time in water and soak it together for overnight or at least 3-4 hours.Grind it along with green chilly,salt and ginger to a fine paste with water as needed.(Do not add too much of water,I used around 1/4 cup).

Transfer the ground paste to a bowl and to this add the chopped onion,curry leaves,coriander leaves,shredded cabbage.Mix it well and keep it aside.

Heat oil in a frying pan and once it becomes hot take a handful of batter and pinch it into the oil.Fry it in a medium flame till the sizzling sound ceases and becomes golden.Remove it from the oil and drain it on a paper towel.

Serve it with ketchup or chutney of your choice.

Enjoy......................................................

• If the dough becomes little runny add some besan/gram flour to adjust the consistency.
• Addition of onion is purely optional.
• Fry it in the oil in a medium flame to get a nice golden color.

Sumber http://www.naliniscooking.com

Recap of Indian Food Odyssey - Journey of 30 Indian States

Here is the recap of Indian food Odyssey,a food journey of 30 Indian states.

Andhra Pradesh - Bagara Baingan

Arunachal Pradesh - Thukpa-Noodle Soup

Assam - Kordois

Bihar - Gungni with Dhuskha

Chhatisgargh - Pakoda Kadi

Delhi - Matra Chaat

Goa - Kulkuls/Kidiyos

Gujarath - Dhokla

Haryana - Besan Ka Pinni

Himachal Pradesh - Channa madra

Jammu and Kashmir - Dum Aloo

Jharkand - Dhal Pitha

Karnataka - Akki roti

Kerala - Ela Ada

Madhya Pradesh - Indori Poha

Maharashtra -Shakarpara

Manipur - Ooti and Aloo Kangmet

Mehalaya - Phuklein

Mizoram - Koat Pitha

Nagaland - Naga Tomato Chutney

Orissa/Odisha - Phola Gobi Tarakaare

Pondicherry - Potato Assadu

Punjab - Paneer Tikka Masala

Rajasthan - Thiyari/Gatte Ki Chawal

Sikkim - Sel roti

Tamilnadu - Arusuva Sappadu

Tripura - Tripuri Chutney

Uttar Pradesh - Banarasi Kachori and Raswalee Aloo

Uttranchal/Uttrakand - Aloo Tamatar ka Jhol and Mandua Ki Roti

West Bengal - Lavanga Latika

Sumber http://www.naliniscooking.com

Lavanga Latika/Lobanga Latika - West Bengal Special

This is the last post for the Indian Food Odyssey and I wanted to finish this journey with a sweet recipe.West Bengal is in the eastern region and its the 4th most populous state.
Bengali cuisine is famous for its sweet and the first thing come in my mind is rasagullas and rasamalai.I am an ardent fan of Bengali sweets.
Though I make rasmlai and rasgulla often somehow I couldn't post it for.,so I planned to post  for this BM.
As soon as I got mawa/khoya to make gulab jamuns for my son's class party,I changed my mind to make this Lavanga latika which I wanted to try since a long time.
I slighly tweaked the original recipe and made according to my family taste.Here goes the recipe.............................

Basic Information

Recipe Source  Sanolirecipes
Preparation Time 20-25 minutes
Cooking Time 30 minutes
Makes 10-12

Ingredients

For the dough/outer covering

Ingredient	Quantity
All puropse flour/maida	1 cup
Melted butter/vennai	3 tbs
Salt	1/2 tsp
Water	to knead
Baking soda	a pinch
Cloves/lavangam	10-12
Oil	to fry

For the filling

Ingredient	Quantity
Khoya/mawa	1/2 cup
Sugar/sakkarai	3 tbs
Desiccated coconut	3 tbs

For the sugar syrup

Ingredient	Quantity
Sugar	1/2 cup
Water	1/2 cup
Cardamom powder/ellakai	1 pinch

Method

Prepare the dough by combing everything except the cloves and oil.Knead it to a stiff dough with water.Cover it with a damp cloth.Let it rest for 10-15 minutes.

Meanwhile in a microwave safe bowl take the khoya,sugar and desiccated coconut and keep in a microwave high for 2 minutes,The stuffing is ready.
Make the sugar syrup to a single thread,add the cardamom powder and keep it aside.

Now divide the dough into 10-12 equal parts and on a floured surface roll into a 3 inch disc.Keep a spoonful of stuffing,fold the sides as shown and again fold it.Gently press the clove on it.Continue it for the rest of the dough.

Heat a pan with medium flame and drop 3-4 prepared pocket,deep fry it till it becomes golden and crisp.
Remove it and drop the fried one in the sugar syrup,let it soak for 3-4 minutes.Place it on a plate,let it cool down completely.

Store it in an air tight container in the refrigerator.

Enjoy...............................................

• Addition of desiccated coconut is purely optional.
• Instead of cardamom powder,saffron can be used for the sugar syrup.
• Fry it in the oil in a medium flame to get a nice golden color.

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Sumber http://www.naliniscooking.com