 Ingredients: 2 big size brinjal 1 cup Bengal gram flour 1/2 tsp Baking Powder 1 pinch Baking Soda 1/2 tsp Chili Powder Salt to taste Oil for deep frying Water Preparations: Slice the brinjal into 4 mm thick slices and drop them into the bowl then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the brinjal improves their flavor, which draws out excess moisture and the bitterness along with it. Remove any excess salt by wrapping the eggplant in a kitchen towel and pressing on the slices. Let the slices rest slightly on kitchen towel. Now take a bowl,combine Bengal gram flour,rice flour, turmeric pd., chilly pd.,soda and baking pd mix all the ingredients and then add water, a little at a time, until the mixture resembles a smooth-creamy batter. Cover and let it rest at room temperature for at least 5 minutes. Heat the oil for deep frying and using deep skillet. Always heat the oil at medium low flame from the beginning and when itās hot enough and then dip each brinjal pieces in the batter and then deep fry for a longer time in order to make them crispy. Or deep fry till quite brown, so they're nice and crisp. Drain the oil off each fritter on kitchen towel. Serve hot with chutney's. Fritters can be eaten and served in many different and creative ways. They can be served as a meal of their own, accompanied by salad and vegetables, or they can be served as a side dish.  |
One bowl meal with saga kanji ą¤ą¤ą„ą¤°ą¤¾ ą¤ą¤° ą¤ą„ą¤ą¤Ø ą¤øą¤¾ą¤ą„ ą¤ą¤¾ą¤Øą„ą¤ą„ ą¤ą„ ą¤øą¤¾ą¤„ Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani. Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag Ā¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds 1/2 tsp fennel seeds 20 crushed Garlic pods 2 dry red chili Salt, to taste For garnish... Chopped onions Chopped green chillies And some seasonings Preparations: In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick. Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...