Thursday, August 14, 2014

Crispy Okra fry | Crispy vendakkai fry | How to make crispy ladies finger fry | Crispy Bhindi Fry | Ladies finger recipes | Crispy vendakkai varuval | Side dish for rice

crispy vendakkai fry

I love deep fried food very much and I want something to munch on when I watch tv or working in my laptop. This crispy okra fry or vendakkai fry, I got from raks and it came perfectly crunchy. I stored this for 2 days in airtight container and it is good still. All our family members loved this very much and they had this as side dish for all rice varieties. Let's see how to make this crispy okra fry. 

You can view other snack recipes as below

crispy ladies finger fry

Crisy Okra Fry (Crispy Vendakkai Fry)

Preparation time: 15 min | Cook Time: 20 min | Serves: 3
Recipe Category: Snacks / Side dish | Recipe Cuisine: South Indian

Okra / Ladies finger / Bhindi /Vendakkai - 250 gms
Rice flour - 3 tbsp
Corn flour - 1 tbsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 2 pinch
Salt - as per taste
Oil for frying
Water or curd / yogurt - 1 to 2 tbsp for mixing (see notes)

1. Wash the okra nicely and pat dry fully. Remove the edges. Cut into small pieces with 1/2 inch or less than that in size. 

2. Mix the mentioned ingredients other than water and oil. Sprinkle the water 1/2 tbsp at a time, just to make sure the powders gets combined with the okra. (see notes)

3. Heat the oil in medium flame and sprinkle the okra and fry them. Turn them or rotate for even cooking. 

4. When the sshhhh... sound ceases or when the okra becomes golden, remove from oil and filter with excess oil with kitchen tissue.

5. Serve this as the side dish for sambar rice or rasam rice or even eat as a evening snack.

ladies finger crispy fry

Yummy and crispy okra fry is ready

1. As suggested by raks, I added 1 tbsp curd and 1 tsp water instead of adding the water. It turned our more crispier.
2. Do not add more water, as the ladies finger may get soggy.
3. Cut the okra, into thin slices as possible for crispier okra fries.

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Tuesday, August 12, 2014

Quinoa idli | How to make Quinoa Idly | Healthy Idli Recipes | Easy idli Recipes

Now a days I am trying different varieties of idli and as a first step I tried this Quinoa idli and it came soft and spongy and nobody believed that it is made up of quinoa. The remaining batter I even used to prepare the dosa also and it also came out good. Lets see how to prepare this Quinoa Idli.

Some breakfast recipes in this blog as below

How to make Quinoa Idli

Preparation time: 7 min (excluding soaking time: 8 hrs + 40 min grinding) | Cook Time: 10 min | Serves: 5
Recipe Category: Break fast | Recipe Cuisine: South Indian

Idli rice - 3 cups
Quinoa - 2 cups
Urud dal - 1 cup
Flattened Rice (aval / poha) - 1 cup
Fenugreek seeds - 2 tbsp
Salt - 1/4 tsp
Water - as required

1. Soak the rice and fenugreek seeds. This should be soaked for 5 to 6 hrs. 

2. Soak the quinoa and Urud dal 1 hr before grinding the rice. In the grinder, add the rice, fenugreek seeds and quinoa and add water little by little and start grinding. 

3. Add the Urud dal and flattened rice to the grinder and and grind to the smooth paste. Add water now and then. Add salt to it. The batter should not too thick or too watery.

4. Once it has reached its medium consistency then remove from the grinder and transfer to the vessel. Allow to ferment overnight or 8 hrs atleast. After fermentation, the batter would have raised in volume. Give a mix slightly and now the batter is ready for preparing the idli. 

5. Now in the idli moulds, add the idli batter and steam cook for 7 to 8 min or till idli gets cooked. 

6. Serve the hot hot idlis with Sambar or chutney. I seved with normal sambar and peanut chutney. 

Yummy, soft and spongy Quinoa Idli is ready

1. I have added aval, in order to make idlis more soft. You can prepare without adding also.
2. You can vary the ratio of the idli rice and quinoa and try it. But do not reduce the rice less than 2 cups, as I cannot guarantee the softness of the idli. Do not reduce the ratio of urud dal. Maintain it as 5:1 for rice+quinoa and dal.

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