Spicy Ribbon ???? Pakodas in English #Pulpytamarindchannel
Spicy Ribbon ???? Pakodas are made of chickpea flour and rice flour. Pulpy Tamarind Channel is a food channel, It showcases cooking of different recipes, mainly South Indian, traditional, authentic Tamilian, everyday cooking recipes. It also show cases Indian cooking and continental cooking with Indian twist. You can find soups, sauces, gravies, salads, desserts, Indian sweets, breads, crepes, steamed food, juices, stews, vegetable preparations, protein preparations like chicken, fish, prawns, crabs and meat recipes. They include breakfast dishes, to snacks, to picnic dishes, to lunch dishes, to party dishes, to wedding dishes to Z... dishes.
This is a traditional Tamil recipe from Indian cuisine.
This video is available in English, Hindi and Tamil languages.
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Recipe : Spicy Ribbon Pakodas
Ingredients:
Bengal Gram flour / Chickpea flour / Besan/ Kadala Maavu : 2 Cups
Rice flour : 1 Cup
Dry red chillies : 15-20
Garlic pods : 10 noi.s
Ginger : 1”piece
Salt
Method:
Step 1: Boil the red chillies in water till soft. Let it cool.
Step 2: Make a fine paste of garlic pods, ginger, boiled red chillies, salt.
Step 3: Sieve the rice flour and the chickpea flour to mix well.
Step 4: Heat oil in the Kadai for deep frying.
Step 5: when oil is hot but not very hot, take two ladles and pour it into the flour mix. Mix well with a spoon.
Step 6: Add the required amount of the paste to the flour. Mix well.
Step 7: Make a not too tight not too loose dough with the help of the water in which the red chillies were boiled. Cover and keep it aside.
Step 8: Take the dough press whether traditional or modern, grease it well. Take the die for making pakodas in ribbon shape.
Step 9: Fill the hard press or dough press with the dough. Start making the ribbon pakoras in oil directly.
Step 10: once they are done remove and continue with the next batch till all the dough is finished.
Step 11: once the oil is drained and the ribbon pakodas are at room temperature, store it in air tight containers for longer shelf life of crispness.
P.s. Do not add the ginger and garlic for making the same during festive season.
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Ribbon Sandwich | Triple Layer Sandwich | Green Coconut Chutney Recipe
Ribbon Sandwich | Triple Layer Sandwich | Green Coconut Chutney Recipe
Ingredients:
Green Layer (Green Coconut Chutney)
1 cup fresh coriander leaves
1 cup freshly grated coconut
½ tsp Jeera / Cumin seeds
1 inch Ginger Piece
4 cloves of Garlic
2 light green chillies
1 tsp Chaat masala
½ tsp Salt
½ tsp Sugar
1 tsp Lemon juice
Water for grinding
Yellow Layer (Eggs)
2 tbsp Salted Butter
2 Boiled Eggs
1 tsp Mustard sauce
Yellow food colour few drops
Taste and check if Salt is needed as Butter is already salted
Pink Layer (Cheese)
3 tbsp Salted Butter
3 Cheese Cubes (80 gms)
Pink food colour
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Kerala Style Pakkavada | തൃശ്ശൂരിന്റെ സ്വന്തം കൊക്കുവട || Ribbon Pakkavada |Olavada | Ep:766
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Ingredients
Basan Powder -1cup
Roasted. Rice Flour -1cup
Salt-
Sugar-2pinch
Masala Water -3tbsp
Asafoetida powder -1/4tsp
Kashmiri chilli powder -11/4tsp
Chilli Powder-1tsp
Water -1/2cup
Oil - for frying
Curryleaves
For Masala Water
Mint leaves -few
curry leaves -
Garlic -4
Green chilli -1
Fennel seeds -1/4tsp
Water -4tbsp
Method
Take a bowl and add besan powder , roasted rice powder. Mix well . add salt. Add Kashmiri chilly powder. Mix well. Add 1 tsp chilly powder. Mix well. Add asafoetida. Mix well. Add a pinch of sugar. Mix well.
Grind garlic , mint leaves, feenel seeds , curry leaves and green chilly. Add few tsp of water and sieve it and take the masala water.
Mix the masala water into the flour mix . knead the dough by adding the water in batches. Check the salt. Make it soft.
Make small bowls and put it in the idiyappam press. Add the strain accordingly. Grease the press before you add the dough. Close the rest of the dough with a lid.
Press the dough into hot oil . fry it until light brick colour. Cut it into small pieces when it cools down.
After the entire dough is fried. Then add some curry leaves into the oil and fry it. Add it to the pakkavada.
Store it in tight jar.
Enjoy !!!