Gatti Pakodilu

Date: 2/20/2010
By Lakshmi Vemulapalli

Ingredients:

• 1 cup besan (gram flour)
• 3 cups rice flour
• 1 tsp salt
• 1 tsp Ajwain
• 1 tsp red chili powder
• 1 tbsp butter
• water
• oil for deep frying

Method:

• Heat oil in a wok for deep frying.
• In a mixing bowl add besan, rice flour, salt, and red chili powder.
• Scrunch the ajwain in your palms so that the aroma is released and add it to the mixing bowl. Mix thoroughly.
• Add water a little bit at a time and mix well into a dough (it should be of cookie dough consistency)
• Melt the butter and add it to the dough and mix well.
• Fill the pakodi maker with the dough and press it into a circle directly into the hot oil.
• Let it cook for a couple of minutes and then turn it over.
• Cook for another minute or two until the pakodi is golden brown and then take it out onto a plate lined with paper napkin in order to drain the excess oil.
• Refill the pakodi maker and repeat the process until the dough is finished.
• Enjoy!

Lemon Rice with Carrots

Date: 1/30/2010
By Mangala Achar


Ingredients:

• 3 cups Basmati Rice
• 6 cups water
• 3 carrots - cleaned and grated
• 1 medium yellow onion -chopped
• 1" ginger root - chopped
• 3 small green chillis - chopped
• 3-4 tbsp fresh grated coconut
• 1 lime/lemon - sliced in half
• 1/4 cup cashewnuts - toasted
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 3 tbsp oil

Method:

• Cook the rice in 6 cups of water.
• Heat the oil in a pot over high heat.
• Once the oil is hot add the spices - mustard seeds, urad dal and chana dal.
• When the mustard seeds splutter, add the ginger, chilli's and onions. Cook till the onions are soft.
• Add cashews and stir.
• Turn off the heat. Leave the pot on the burner.
• Fluff the rice and add to the pot. Stir.
• Add salt, carrots, lime juice, sugar and coconut. Stir.
• Check seasoning and correct to taste. Serve hot.