CRISPY CABBAGE PAKORAS

CRISPY CABBAGE PAKORAS

INGREDIENTS

Cabbage - 1 ( small )
Onion - 1
Green Chillies - 6
Gram Flour - 1 cup
Corn Flour - 3 Tbsps
Rice Flour - 1/4 cup
Ginger Garlic Paste - 2 Tsps
Red Chilli Powder - 2 Tsps
Turmeric Powder - 1/4 Tsp
Pepper Powder - 1 Tsp
Asafoetida - A Pinch
Curry Leaves - 1 sprig
Coriander Leaves - 1/4 cup
Salt - To Taste
Oil - To Fry

METHOD

Clean and grate the cabbage
Chop onion green chillies coriander and curry leaves
Put above ingredients in a bowl and mix well
Add gram rice and corn flours
Add in the spice powders ginger garlic paste and salt
Mix till well combined
Do not add water for the water from the cabbage itself will be sufficient
Heat oil in a pan
Pinch small balls from the dough and fry till golden brown and crisp
Serve hot pakoras with any dip

Notes :

Use water only if necessary 

EGGLESS TOOTI FROOTI CAKE

200th Blogpost 

EGGLESS TOOTI FROOTI CAKE

INGREDIENTS

Flour - 1 1/2 cup
Yoghurt - 1 cup
Sugar - 1 cup
Oil - 1/2 cup
Vanilla Essence - 1 Tsp
Baking Powder - 1 1/4 Tsp
Baking Soda - 1/2 Tsp
Tooti Frooti - 3/4 cup + 1/4 cup
Maida - 1 Tbsp

METHOD

Preheat oven to 180*C for 15 minutes
Line and grease a cake tin
In a bowl mix well together yoghurt sugar baking soda and baking powder
To the tooti frooti add some flour mix well and keep aside
Add in the vanilla essence and oil to the curd mixture and mix well
Add the flour in three parts and fold gently
Add the tooti frooti and mix well
Transfer cake batter to the prepared tin

Garnish on top with remaining tooti frooti
Bake in the preheated oven for an 40 - 45 minutes
Cake is done when a toothpick inserted into the centre of the cake comes out clean

Notes:
Time might vary with different brands of ovens available in the market 

ORANGE CHICKEN

ORANGE CHICKEN 

INGREDIENTS FOR BATTER
Boneless Chicken - 1 Kg
Corn Flour - 1 cup
Maida - 2 1/2 cups
Egg - 1
Pepper Powder - 2 Tsp
Water - As Required 
Oil - 2 Tsp
Salt - To Taste

METHOD 
Wash chicken and cube them into equal size pieces
In a bowl add rest of the ingredients and form a thick batter ( consistency of batter used for fritters )without lumps
Add in the cubed chicken pieces mix well and cover the bowl with cling film 
Marinate for an hour in the refrigerator 
Heat oil in a pan and fry the chicken pieces till golden brown and crisp 
Keep aside till required 

INGREDIENTS FOR SAUCE
Ginger Garlic paste - 1 Tbsp
Orange Zest - 1 Tsp
Fresh Orange Juice - 1/4 cup
Vinegar - 1/4 cup
Soya Sauce - 2 Tbsp
Chilli Powder - 1/2 Tsp
Oil - As Required 
Sugar - 1/4 cup 
Salt - To Taste

INGREDIENTS FOR SLURRY
Cornstarch - 2 Tbsp
Water - As required 

METHOD
Mix cornstarch with water without lumps and use when required 

METHOD 
In medium flame heat oil in a pan and add ginger garlic paste 
Sauté till raw smell is no more add the chilli powder 
Add the orange juice vinegar and soya sauce
Add the sugar and allow it to caramelise 
Add in the corn starch slurry and mix well
Boil sauce for a couple of minutes and add orange zest 
Toss in the batter fried chicken pieces 
Make sure all pieces are coated well with the sauce
Serve hot

NOTE 
You can use half light brown sugar and half white sugar
Chilli flakes can also be used instead of chilli powder
Adjust ingredients to suit your taste buds 



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