December 20, 2018

Crispy Squid | Fried Calamari - Restaurant style !!!

An easy starter that everyone will love.  We can twist this recipe by adding different spices each time.  

Ingredients :

  1. Squid rings - 250 gms
  2. Egg, beaten - 1 no
  3. All purpose flour - 1/4 cup
  4. Salt to taste
  5. Dried parsley - 1/2 tsp
  6. Garlic powder - 1/4 tsp
  7. Cornflour - 1 tbsp
  8. Red chilly powder, to taste 
  9. Baking powder - 1 tsp
  10. Bread crumbs
  11. Curry leaves

Method :

1.  Clean the squid rings and dry them in the kitchen towel.

2.  Beat the egg and add little salt.  Add the squid rings and mix them gently.

3.  In a separate bowl, mix together flour, cornflour, salt, parsley, garlic powder, baking powder, red chilly powder and salt to taste.  Keep aside.

4.  Keep bread crumbs in a separate bowl.

5.  Heat oil in the frying pan.

6.  Take the squid rings from the egg mixture, first dip them in the flour mixture and again in the egg mixture and finally, in the bread crumbs.  Deep fry the squids in the oil till crispy on either side over medium low heat.

7.  Finally, fry the curry leaves and garnish them over fried squids before serving.


December 19, 2018

Ribbon Pakoda

Ribbon pakoda is very simple to make and also a famous snack recipe for Diwali snacks.  This ribbon pakoda or ribbon murukku recipe needs rice flour, besan and milk spices like chilly and cumin.  

Ingredients :
  1. Par Boiled rice - 4 cups
  2. Red chillies- 12 nos
  3. Cumin seeds - 2 tbsp
  4. Garlic - 6 pods
  5. Salt to taste
  6. Gram flour - 2 cups (approximately)
  7. Butter - 2 tbsp
  8. Oil for deep frying
Method :

1.  Soak the rice for at least 4 hours.  

2.  Coarsely grind the red chillies, cumin seeds and garlic.  Keep the spice mix aside.

3.  In a wet grinder, add rice and coarsely grounded spice mix.  Grind them to smooth paste.  Add very little water.  Batter should be thick.

4.  In the batter, add gram flour, salt and butter.  Knead it as a dough.

5.  Heat oil for deep frying in the kadai.

6.  Add a portion of dough in the murukku press and make a round layer in hot oil.

7.  When it is done on one side flip this carefully to another side.

8.  When the sizzling sound subsides take it out from the oil and drain the excess oil in a kitchen towel.

9.  Repeat this for the remaining dough. 

Note :

1.  Proportion of gram flour, depends upon the consistency of the rice batter.  Add more gram flour, if the rice batter is thin.

Related Posts Plugin for WordPress, Blogger...