Saturday, May 2, 2009

[FAO] Navratri ke Pakwaan


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Singhare ke Pakore

1/2 cup Singhare Ka Atta (Chestnut Flour)
10 -12 small square pieces of Pumpkin
2 Potatoes (sliced)
2-3 Green Chilies (chopped)
1- ½ tsp Salt
Oil for Frying
How to make :
Mix chestnut flour, green chilies, and salt in a bowl. Then gradually add water to make a smooth paste.
Douse the slices of potatoes and squares of pumpkin in this paste one at a time.
Heat oil in a frying pan. Deep fry the doused potatoes and pumpkin pieces in the oil till they turn dark brown.
Put the pakoras on kitchen towel to drain excess oil.
Singhare Ke Pakore are ready to eat. Serve hot with green chutney
Aloo Chat
3 Potatoes (boiled and peeled)
1 tsp Chaat masala
1 tsp Roasted Cumin Powder
1 tbsp Tamarind Chutney
1/2 tbsp Mint Chutney
1/2 tsp Red Chilli Powder
Oil for frying
Chopped Coriander Leaves
Salt as per taste

How to make :
Chop the boiled potatoes into 3/4 inch cubes.
Deep-fry the potatoes in oil in a wok till golden brown and well cooked..
Drain excess oil on a paper.
Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala and mix thoroughly.
Add tamarind chutney and mint chutney according to taste and mix properly.
Garnish with fresh coriander leaves and serve.
Sabudana Vada
1 cup Sago (Sabudana)
1 Potato (boiled, peeled and mashed)
7-8 Green Chilies (chopped)
Salt to taste
Oil for deep frying

How to make:
Wash sago thoroughly, draining out the excess water. Soak sago in water for 2-3 hours and then drain out the water properly.
Heat the oil in a frying pan.
Mix sago, potato, green chilies, and salt in a bowl to form a paste, and make small, flat and round vadas with moist hands from it.
Slide the rounds in the heated oil on medium flame. Deep fry the vadas until they turn crisp and light brown in color.
Take out the vadas and drain their excess oil on a kitchen towel.
Sabodana Vada is ready to eat. Serve it hot with green chutney
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