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Showing posts with label STARTER RECIPES. Show all posts
Showing posts with label STARTER RECIPES. Show all posts

May 27, 2019

Barbeque Nation Style Cajun Potatoes Recipe

cajun potato recipe
Cajun potatoes was in my try list since I tasted in Barbeque nation hotel. Cajun fried potato with mayonnaise was served as starter. It was so tasty. We all loved it very much and had 2 servings extra. Raksha and Sendhil told me to try at home. When I was searching for Barbeque nation style Cajun potato recipe, I found one in my Instagram page feed. I tried it for a weekend lunch. It came out so well just like the ones in Barbeque nation. The recipe I followed was given from scratch with homemade Cajun spice mix recipe. So it was so easy and convenient . For variations, you can deep fry the potatoes. I shallow fried it. Also you can adjust the quantity of mayonnaise as per the taste. Lets see how to make Barbeque nation hotel style Cajun spice potato with step by step pictures.

cajun potato

Cajun potatoes recipe


Cajun potatoes recipe

Cajun spices potatoes recipe with mayonnaise



Cuisine: Indian
Category: Starter recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Baby potato - 12 no
  • Corn flour – 2 tbsp
  • All purpose flour / maida – 2 tbsp
  • Mayonnaise - 4 to 5 tbsp ( I used eggless mayo, Veeba brand)
  • Tomato ketchup - 1 to 2 tbsp
  • Cooking oil - to shallow fry potatoes.
Cajun spice mix recipe
  • Garlic powder or garlic paste - 1 tsp
  • Dried oregano - 1/2 tsp
  • Dried thyme - 1/2 tsp OR pizza seasoning – 1 tsp
  • Pepper powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Big onion - 1 (finely grated or paste)
  • Salt - as needed
HOW TO MAKE CAJUN POTATO
  1. Wash and pressure cook baby potato with skin adding salt and water in pressure cooker.
  2. Take the cooked potato and press with fork gently.
  3. Add corn flour, maida and coat well. Shallow fry them till golden brown on both the sides.
  4. Remove in a plate. To make Cajun spice mix, mix all the ingredients given under “Cajun spice mix recipe” in a bowl.
  5. Add mayonnaise, tomato ketchup. Mix well.
  6. Just before serving, add the mayo mix over the potato and serve !
CAJUN POTATO RECIPE - STEP BY STEP PICTURES
  • Wash and pressure cook baby potato with skin adding required water and salt in a pressure cooker base. Cook in high flame for one whistle. Switch off the flame and . Potato should not be over cooked. It should be soft but retain its shape.
  • cajun potato recipe
  • Take the potato and press it with a spoon gently to flatten it. Coat it with maida and corn flour. Heat oil in a kadai. Shallow fry the potato both sides. Cook in medium flame to make the outer layer crispy. Flip it whenever needed and fry it.
  • cajun potato recipe  cajun potato recipe
  • In a bowl, mix all the ingredients given under “ Cajun spice mix recipe “. Add mayonnaise, tomato ketchup. Add little hot water to dilute the mix if needed.
  • cajun potato recipe  cajun potato recipe
  • Add the mayo, cajun mix to the potato and serve hot immediately.cajun potato recipe

Note

  • You can use regular potato instead of baby potato. Just pressure cook whole potatoes.
  • For variations, you can deep fry the cooked potato instead of shallow frying it.
  • Adjust the quantity of mayonnaise and tomato ketchup based on your taste.

Enjoy this yummy, kids friendly cajun potatoes at home ! Share your feedback with me.
barbeque nation style cajun potato recipe

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January 10, 2019

Vazhaipoo Cutlet Recipe – Banana Flower Cutlet Recipe – Vazhaipoo Recipes

vazhaipoo cutlet recipe
Vazhaipoo cutlet is an interesting deep fried snack prepared using vazhaipoo (banana flower in English) and cooked potato as the base ingredients. Recently I got a big banana flower from Salem. As usual I prepared Vazhaipoo usili and vazhaipoo dosa. Still I had a cup of leftover banana flower. So I tried this Vazhaipoo cutlet recipe for the first time. It came out so well with a soft interior and crispy exterior. No one could find out this cutlet is prepared with vazhaipoo. Even kids would love it. In this recipe, I have ground the cooked banana flower to a paste and added it with mashed, boiled potato. So the taste of vazhaipoo won’t be dominant. Anyone would love to eat it.  Raksha relished it with tomato ketchup. Friends, do try this vazhaipoo cutlet recipe for a change and enjoy. Ok, here you see banana flower cutlet recipe with step by step pictures.

If you are interested see my post on how to clean banana flower.

Check out my vegetable cutlet recipe, Paneer cutlet recipe, Mc Donald's style veg burger

Also check out my other vazhaipoo recipes below

Vazhaipoo kuzhambu

Vazhaipoo usili

Vazhaipoo poriyal

Vazhaipoo kootu

Vazhaipoo vadai

Vazhaipoo dosa

Vazhaipoo kola urundai

vazhaipoo cutlet

Vazhaipoo cutlet recipe / Banana flower cutlet


Vazhaipoo cutlet recipe / Banana flower cutlet

Vazhaipoo cutlet recipe / Banana flower cutlet recipe - An interesting, healthy snack recipe.



Cuisine: South Indian
Category: Snacks
Serves: 8
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup - 250ml
  • Vazhaipoo / Banana flower - 1.5 cups
  • Boiled potato - 2 (Big)
  • Big onion - 1 (finely chopped)
  • Crushed Fennel seeds - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Red chilli powder - 1/2 to 1 tsp (adjust based on taste)
  • Garam masala powder - 1/2 tsp
  • Maida / all purpose flour OR rice flour - 2 tbsp (for binding)
  • Coriander leaves - finely chopped (to garnish)
  • Salt & water - as needed

  • Corn flour - 2 tbsp
  • Water - to make paste.
  • Bread crumbs - to coat the cutlet
  • Cooking oil – to shallow fry cutlets
HOW TO MAKE VAZHAIPOO CUTLET
  1. Wash and clean vazhaipoo. Cook in required water till soft.
  2. Drain the water and grind to smooth paste adding little water.
  3. Cook and peel the skin of potato. Mash it well.
  4. Heat oil in a kadai. Add crushed fennel seeds, chopped big onion and saute well.
  5. Add ginger garlic paste and saute till raw smell goes off. Then add ground vazhaipoo paste.
  6. Saute till water content is removed. Then add mashed potato, red chilli powder, salt and garam masala powder.
  7. Mix well and cook till it becomes a whole mass.
  8. If the mixture is too wet and watery, add maida for binding. Garnish with coriander leaves.
  9. Remove and let it cool. Make a thick paste of corn flour for dipping the cutlet.
  10. Make round or heart shaped cutlet. Dip the cutlet in corn flour paste.
  11. Coat in bread crumbs. Shallow fry both the sides in a kadai. Drain in a tissue paper.
  12. Serve with tomato ketchup.
METHOD - STEP BY STEP PICTURES
  • Pressure cook potato in required water. Peel the skin, mash well and set aside. Wash and clean the vazhaipoo florets by removing the black stamen (kalan). Chop roughly and cook in required water till soft. Drain the water and set aside. To make homemade bread crumbs, just grind the corners (brown part) of bread to a fine powder. Keep in a plate.
  • vazhaipoo cutlet recipe  vazhaipoo cutlet recipe

    • Grind the cooked vazhaipoo to a smooth paste adding little water (For variations, you can skip cooking and grind it raw). Heat oil in a kadai. Add crushed fennel seeds. Add finely chopped onion and saute till transparent.
    • vazhaipoo cutlet recipe
    • Add ginger garlic paste and saute till raw smell disappears. Add the ground vazhaipoo paste. Saute till its water content is absorbed.
      • vazhaipoo cutlet recipe
    • Add turmeric powder, red chilli powder, garam masala powder, salt and mashed potato. Mix well in low flame. Keep mixing till everything comes together like a dough. If there is wetness in the mixture, add some maida or rice flour to make a dough. Lastly add coriander leaves, mix well. Switch off the flame and let it cool down.
      • vazhaipoo cutlet recipe
      vazhaipoo cutlet recipe
    • In the mean time take corn flour in a bowl. Add some water and make a thick paste. Take bread crumbs in a plate.
    • vazhaipoo cutlet recipe
    • Now take the cooled cutlet mixture. Make round or heart shapes as you like. Dip one cutlet in corn flour paste. Immediately coat in bread crumbs. Arrange in a plate. Follow the same for remaining cutlets too.

    • Heat oil in a kadai to shallow fry the cutlets. Arrange 4 to 5 cutlets per batch. Cook in low flame till golden brown on one side. Flip the cutlet and cook the other side too. Remove in a tissue paper to drain the excess oil. Serve warm with tomato ketchup.Enjoy ! vazhaipoo cutlet recipe

    Note

    • Adjust the quantity of chilli powder as per the taste.
    • For variations, you can also add mashed vegetables along with potato.
    • Addition of maida or rice flour helps for binding cutlet dough.
    • You can dip in corn flour paste and bread crumbs twice to make super crispy exterior.
    • If you are conscious about oil, you can just cook the cutlet in a dosa pan with little oil.

    Try this interesting, healthy vazhaipoo cutlet recipe and enjoy !
    Banana flower cutlet
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    March 27, 2018

    Potato Nuggets Recipe – Crispy Potato Cheese Balls Recipe

    Potato nuggets recipe
    Potato nuggets / Potato cheese balls is an easy, yummy, kids friendly snack/starter recipe. Most of you would have tried Mccain potato nuggets at home for kids birthday parties and small gatherings. But I haven’t tried store bought ones. For the first time, I prepared these potato nuggets recipe for Raksha’s birthday party after watching a YouTube video. All the kids loved it very much with tomato sauce. This deep fried snack became a super hit among everyone. Its a good crowd pleaser. Recently I bought Panko bread crumbs from Metro, Electronic city. It helped to make these nuggets very crunchy and crispy for an hour. Boiled and mashed potato, cheese, bread crumbs and Italian spices are the major ingredients used in this recipe. You can also make it without cheese and go for baked version if you are calorie conscious.  Friends, do try this yummy potato cheese balls for your kids as evening snack during this summer vacation. They will love it for sure. Ok, lets see how to make Potato nuggets with step by step pictures.

    Check out my corn cheese balls recipe similar to this.

    I am happy to share an article about my website published in Inforoads. Inforoads is a digital space that is beautifully Indian and takes up the ambitious task of bringing together the essence of all the states of the country. It creates and hosts content that brings to fore every aspect of our present Indian society as well as our deep cultural heritage. Please click on the picture below to view my article :)



    Potato cheese balls


    Potato nuggets recipe / Potato cheese balls


    Potato nuggets recipe / Potato cheee balls How to make potato nuggets recipe with cheese
    Cuisine: Indian
    Category: Snacks
    Serves: 14 nos
    Prep time: 5 Minutes
    Cook time: 15 Minutes
    Total time: 20 Minutes


    INGREDIENTS
    1 cup = 250ml
    • Potato - 2 nos (Big sized)
    • Corn flour - 2 tbsp
    • Grated cheese - 2 tbsp ( I used Cheddar cheese)
    • Bread crumbs - 1/4 cup
    • Red chilli flakes - 1 tsp
    • Italian herbs - 1 tsp ( I used oregano,spice mix)
    • Garam masala powder - 1/4 tsp (optional)
    • Salt – as needed
    • Corn flour + Water – 2 tbsp + 1/4 cup to make paste.
    • Bread crumbs – 1 cup (to coat the nuggets)
    • Cooking oil – to deep fry the nuggets
    METHOD
    1. Wash and pressure cook potato in low flame for 2 whistles. Peel the skin, mash and set aside.
    2. In a bowl, take the mashed potato, grated chees, bread crumbs, corn flour, oregano mix, chilli flakes and salt.
    3. Mix well to make a dough without adding water. Cover and let the dough rest for 1 hour in refrigerator.
    4. Take the dough and make shapes. Coat in corn flour paste and bread crumbs. Arrange in a plate.
    5. Cover and let it chill for 30 minutes in refrigerator.
    6. Deep fry in oil under medium flame till it turns golden in color. Serve hot with tomato ketchup.
    METHOD - STEP BY STEP PICTURES
    • Wash and pressure cook potato adding required water. Cook in low flame for 2 whistles. Remove and peel the skin of cooked potato. Mash it well and set aside.
      Potato cheese balls
    • In a wide bowl, take the mashed potato, corn flour. bread crumbs, grated cheese ( Pizza cheese or Cheddar can be used), oregano mix, chilli flakes and salt.  Add garam masala powder if using. Mix well and make dough without adding water.
      Potato cheese balls
    • Cover the bowl with a lid and refrigerate for one hour. Take small balls and roll into cylinders as shown in the figure below.
      Potato cheese balls
    • In a small bowl, mix corn flour + water to make a paste. Take bread crumbs in a wide plate. Dip the prepared cylinder shaped nuggets into the corn flour paste and then roll in bread crumbs to coat well. Arrange all the nuggets in a plate.
      Potato nuggets recipe
    • Cover and Let it rest for 30 minutes in a refrigerator.  Heat oil in a kadai to deep fry.
    • Drop a pinch of dough to check the oil temperature. If it rises to the top immediately, oil temperature is right. Now lower the flame to medium. Drop 3 to 4 nuggets in each batch. Cook patiently in low to medium flame till it turns golden.  Flip it whenever needed. Do not keep the flame high because the outer layer browns faster and cheese starts to ooze out from the balls. Remove when it turns golden in all the sides. Drain the excess oil in a tissue paper.
      Potato nuggets recipe
      Serve with tomato ketchup. Enjoy !

    Note

    • Panko bread crumbs helps to retain the crispness for long time. But you can use homemade bread crumbs too by grinding 4 to 6 bread slices in mixie.
    • You can also double coat the corn flour paste and bread crumbs as I did for my corn cheese balls recipe.
    • Adjust the quantity of chilli flakes and oregano as per your taste.
    • Addition of garam masala is optional and not mentioned in original recipe. I used it.
    • You can make this nuggets ahead and freeze till use. For this, roll the nuggets in bread crumbs and refrigerate it till you deep fry it.
    • I used Cheddar cheese in this recipe. You can use any processed cheese, mozarella, Parmesan etc.
    Try this easy, yummy potato nuggets for your kids. They will love it !
    Potato nuggets recipe


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    November 18, 2017

    Mushroom 65 Recipe – How To Make Crispy Mushroom fry - Kalan 65 Recipe

    Mushroom 65
    Mushroom 65 / Crispy mushroom fry ( Kalan 65 in Tamil) is one of the easy Indian snacks recipes using mushroom. We have tasted this several times in restaurants/hotels. Many vegetarians avoid mushroom as it gives the smell of taste of eating non-veg food. But I include in my cooking once in a while as it has amazing health benefits. Its low in calories, gluten free, high in anti oxidants, high in potassium to control blood pressure, helps in weight management, boost immunity and much more. But we should be careful while buying mushroom. Always choose fresh ones to avoid ailments like stomach upset, food poisoning etc. Yesterday I bought a pack of fresh, edible button mushrooms from Metro Cash n Carry. Usually I make biryani with Mushrooms. This time I tried crispy mushroom 65 following my fail proof Gobi 65 recipe. It came out very crispy and tasty. Sendhil & myself liked it a lot. I am planning to try some kurma or kuzhambu with the leftover pieces. I also made Paneer 65 with the remaining batter for Raksha. If you follow this recipe, you can make crispy paneer 65, baby corn 65 and gobi 65. Its an all rounder recipe. If you want to keep it crispy for long time, you need to deep fry it twice just like the hotels and street side shops. Yes, To make restaurant style crispy mushroom 65, we need to deep fry it twice without worrying about calories. This is the only secret, nothing else I feel. I have shared this point in my Gobi manchurian post too. After all we are going to make it once in a while at home. But don’t feel bad, this recipe itself gives you crispy mushroom 65 even if you don’t deep fry it twice. Ok, lets see how to make mushroom 65 with crispy exterior and soft exterior with step by step pictures.

    Check out this post on how to choose n buy, clean mushroom, Thalapakkatti biryani with mushroom, Thala ajith style biryani with mushroom and easy mushroom biryani in pressure cooker.
    How to make mushroom 65

    Mushroom 65 Recipe - How To Make Crispy Mushroom 65


    Mushroom 65 Recipe - How To Make Crispy Mushroom 65

    How to make crispy Mushroom 65 at home with easily available ingredients


    Cuisine: Indian
    Category: Snacks
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Mushroom – 10 nos
    • All purpose flour / Maida – 1/2 cup
    • Corn flour – 1/2 cup
    • Red chilli powder or green chilli paste – 2 tsp
    • Ginger – garlic paste – 1.5 tsp
    • Garam masala powder – 1 tsp
    • Crushed fennel seeds or fennel seeds powder – 1/2 tsp (optional)
    • Lime juice – Few drops
    • Salt & water – As needed
    • Cooking oil – To deep fry

    HOW TO MAKE MUSHROOM 65

    1. Wash the mushroom, discard its stem. Chop into cubes.
    2. In a bowl, mix all the ingredients given for the batter except cooking oil.
    3. Mix it to thick bajji batter consistency. Add mushroom cubes and marinate for 30 minutes.
    4. Heat oil. Deep fry the marinated mushroom pieces. Cook till bubbles cease.
    5. Drain in a tissue paper and serve hot with tomato sauce. Enjoy !

    METHOD - STEP BY STEP PICTURES

    • Wash the mushroom twice and discard the stem. Wipe it dry and chop into cubes.
      Mushroom 65
    • In a wide bowl, mix maida, corn flour, red chilli powder, garam masala powder, ginger garlic paste, fennel seeds powder, lemon juice, salt and required water. Mix well without lumps.
      Mushroom 65
    • Make into thick bajji batter consistency. Thin batter makes tails while frying. So batter should be thick and coat mushrooms well. Add the chopped mushroom. Mix well and let it marinate for 30 minutes. You can also refrigerate the batter if you keep it for long time. You can also prepare this batter well in advance, refrigerate and deep fry when needed.
      Mushroom 65
    • Heat oil in a kadai and when it gets heated , put a drop of batter and check the oil temperature.If it comes to top immediately, heat of the oil is right. Now take the batter, put the mushroom pieces one by one in the hot oil using a spoon. Do not use your hands for dropping mushroom in the oil because the coating may go off. So its better to use a spoon.
    • Deep fry in medium flame by tossing it regularly. Flip and cook both sides till golden brown in color. Bubbles should also cease well. No problem if there are one or two bubbles.
      Mushroom 65
    • Remove using a slotted ladle and drain in a tissue paper. Deep fry few curry leaves for garnishing. Add to fried mushroom. Serve hot for best taste. Kids love to have with tomato sauce.
      Mushroom 65
      Enjoy !

    Note

    • Remember batter should be thick and coat able. If its thin, tails may form in oil while dropping mushroom.
    • You can skip marination if you are in a hurry.  
    • This mushroom 65 stays crispy for 15 to 30 minutes. To make it super crispy that holds for long time, you should deep fry it twice. 
    • No need to use curd in this recipe.
    • If you don’t have corn flour, you can use rice flour.
    • You can also add crushed kasoori methi in the batter for more flavor.
    Try this easy, yummy , crispy mushroom 65 recipe at home and enjoy !
    Mushroom 65 recipe


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    June 2, 2017

    Bread Roll Recipe – Potato Stuffed Crispy Bread Rolls Recipe

    Stuffed potato bread roll recipe
    I have few snacks recipes using bread in my try list for long time. So I started with this bread roll recipe and thought of trying them one by one to share in my blogHappy. This potato stuffed bread roll recipe is a yummy, kids friendly snack with their 2 favorite major ingredients – Potato and bread. Recently I tasted this bread rolls in a simple birthday party conducted in my neighbor’s house.It was a snack party.So she had served this bread roll with tomato sauce/ketchup,a cake slice, store bought potato chips and a glass of store bought drink. Bread roll was crispy outside and soft inside. When I asked about the recipe, she gave a gist about it. After getting the idea from her, I watched a chicken bread roll video in YouTube to find out how to make it crispy. I tried it last week for Raksha and her friends. I made some lemon popsicle too. All of them loved itLove Struck. Myself and Sendhil stopped with one as its deep friedWinking. I guess these aloo bread rolls can be baked as well.  Friends, Do try this easy, kids friendly evening snack & party snack – Indian style Stuffed bread roll at home and enjoy.  Lets see how to make bread roll recipe with step by step photos and video.

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    February 1, 2017

    Crispy Corn Cheese Balls Recipe – Indian Party Snacks Recipes

    Corn cheese balls recipe
    Long back I have shared a recipe for Masala corn cheese balls in which all the spice powders, ginger-garlic paste are used. Its purely of our Indian style with all the masala flavor in it. Its made without potato. Cheese and sweet corn are the major ingredients.I used to make it for my guest and kids parties at home. Recently I came across this video of Corn cheese balls with Oregano & chilli flakes. I got tempted and tried it last Sunday for evening snacks. I followed my Aloo patties( Burger) recipe technique, coated the balls twice in maida paste and bread crumbs to get super crispy exterior. It came out very well. Use Panko crumbs for best result. Raksha liked it very much but she wanted the Indian masala flavor instead of Oregano. Then I made few balls adding garam masala powderWinking.Overall this recipe is a big hit in home. Friends, do try this recipe either with Indian masala or Italian seasoning based on your kids liking. Follow the same procedure and make this yummy, crispy corn cheese balls to celebrate kids birthday party, get together, kitty parties to serve as a starter. The dough can be made in advanced and refrigerated till use. All the kids would easily fall for this cheesy snackLove Struck. For variations, these balls can be made like nuggets. Ok, Lets see how to make this easy corn cheese balls with step by step photos, tips and tricks and a video !

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    November 4, 2016

    Vazhaipoo Kola Urundai Recipe – Banana Flower Recipes

    Vazhaipoo kola urundai
    Recent days I have been exploring varieties of vazhaipoo recipes ( Plantain flower/Banana flower in English) in my kitchen. Most of the South Indians especially Tamil people make Vazhaipoo vadai and Vazhaipoo paruppu usili using this vegetable and it would be their favorites as well. Me too not an exception. But apart from these usual recipes, I wanted to try some interesting and unique recipes with vazhaipoo. As a result of which I have tried and posted Vazhaipoo Kuzhambu / Banana flower gravy and Vazhaipoo dosa recipes in my blog. Here comes yet another yummy, kids friendly snack with banana flower. Yes, Its Vazhaipoo Kola urundai i.e Spicy fried plantain balls. I found this recipe in Nalini’s blog and I have tried it thrice so far. Once I made these balls for preparing Vazhaipoo kola Urundai kuzhambu ( Will post the recipe soon) for our lunch and made the same twice for my daughter’s evening teatime snack. This vazhaipoo kola urundai is sure a welcome change from vazhaipoo vadai. It can be made instantly without soaking dals. But it tastes crispy and the best only when hot. My daughter Raksha likes to relish these balls with her favorite tomato ketchup. Friends, do try this healthy snack with banana flower for your kids when they come back from school. I am sure they will love it a lot. Ok, Now lets check how to make Vazhaipoo kola urundai with step by step photos !
    Vazhaipoo kola urundai recipe

    Vazhaipoo Kola Urundai recipe


    Vazhaipoo Kola Urundai recipe Spicy fried plantain balls/ Banana flower balls - Vazhaipoo kola urundai - Instant version
    Cuisine: Indian
    Category: Snacks
    Serves: 15 nos
    Prep time: 15 Minutes
    Cook time: 5 Minutes
    Total time: 20 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Vazhaipoo/ Banana flower - 1/2 no ( 40 - 50 florets)
    • Grated coconut – 1/4 cup
    • Big onion – 1/2 no
    • Red chilli powder - 1 tsp
    • Fennel seeds/ Soambu - 1 tsp
    • Ginger & Garlic paste - 1 tsp
    • Curry leaves – 1 sprig
    • Fried Gram Dal/ Pottukadalai - 1/2 cup
    • Salt - as needed
    • Rice flour - 1 tbsp
    • Water - 1 tbsp ( only if needed)
    • Cooking oil - to deep fry
    METHOD

    • Remove the florets from the banana flower and set aside. Remove the Kalan(black colored stamen) from the florets and soak the florets in water or buttermilk till use.
      Vazhaipoo kola urundai recipe
    • Pressure cook the banana flower adding little water in high flame for one whistle. Drain the excess water, squeeze it and remove from the cooker.Grind them in batches in a dry mixie jar. You should wipe the sides of jar every time for proper grinding. (I din’t cook the banana flower. I ground them directly as raw florets) Once the florets are coarsely ground, add the red chilli powder, grated coconut, fennel seeds, salt, g&g paste and big onion. Grind everything nicely to a smooth paste. Add 1 tbsp of water if necessary while grinding. 
    • In another mixie jar, powder the fried gram dal and set aside.
      Vazhaipoo kola urundai recipe
      Vazhaipoo kola urundai recipe
    • Take the ground batter in a wide plate.Add the powdered fried gram dal and rice flour. Mix well without adding water. Fried gram flour and rice flour absorbs the moisture content in the banana flower mixture and becomes dry. Make small balls out of the dough and arrange it.
      Vazhaipoo kola urundai recipe
    • Heat oil in a kadai and when it gets heated ,drop a pinch of dough. If it comes up immediately, heat of the oil is perfect. Now put the balls ( 3-4 at a time) and deep fry in medium flame for few minutes. Keep turning both the sides for even cooking. Remove when the balls turn golden brown in color. Serve them hot to enjoy its best taste. serve with tomato ketchup. ( you can prepare the dough in advance, refrigerate it and make balls whenever needed)
      Vazhaipoo kola urundai recipe
    Enjoy your teatime!

    Note
    • Add more chilli powder based on your taste.
    • Check for salt & spice and adjust them while mixing the dough.
    • Try to grind the vazhaipoo mixture to a smooth paste without adding water. At worst case, you can add 1-2 tbsp.
    • If the dough is sticky and too wet, add more fried gram dal flour and little rice flour to adjust the consistency.
    Try this snack with banana flower for a change and enjoy !
    Vazhaipoo kola urundai - Banana flower recipes
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