CAPSICUM BAJE/BELL PEPPER FRITTERS

Bell pepper is called Capsicum.Capsicum Baje is a deep fried tea time snack.The recipe is very simple and easy to prepare.

The following ingredients are needed to prepare this Capsicum Baje/ Bell Pepper Fritters.

Ingredients:-

Capsicum /Bell pepper. - 4
Besan flour.                   -1cup
Rice powder.                 - 2tbsp
Red chilly powder.        -1/2 tsp
Turmeric powder.          - a pinch
Hing powder.                 - a pinch
Baking soda.                  - a pinch
Salt.                                -a pinch

Water.                             -3/4 cup

Instructions:-

Wash Capsicum / Bell pepper in water and wipe with a clean cloth.Chop  the Capsicum into thin roundels and remove the seeds inside.Apply very little Salt and keep aside for 5 minutes.

In a mixing bowl add Besan flour (Chickpea flour), Rice flour, Red chilly powder, a pinch of Turmeric powder, a pinch of Hing powder and a pinch of Baking soda. Mix well all the above ingredients adding water little by little and make a batter.The batter should be little thick.

Method:-

Heat Oil in a deep frying pan on medium flame.

Dip each Capsicum round slices into the batter and slowly drop it into the hot Oil one by one and deep fry them till golden colour on medium flame.Put 5 or 6 Capsicum slices into the hot oil at a time and deep fry them till golden colour.

When one side of the batter coated Capsicum slices are fried to golden colour in hot oil, gently turn over the Capsicum slices with a flat spatula to cook golden colour on both sides.

When all the sides of the Capsicum slices are cooked well and become golden brown in colour, remove them from hot oil and keep them on a tissue paper to remove the excess oil.

Capsicum Bhaji is ready to serve.Serve the deep fried Capsicum baje /Bell Pepper Fritters hot with Tomato Sauce as a tea time snack.

Note:-
Left over batter can be used for making Potato Bhaji.You can make Potato Bhaji with the same batter.Peel and slice the Potato  into thin rounds pieces.Dip the Potato slices in the above batter and put the slices gently into hot oil and deep fry them till golden colour. Fry the Potato bhaji in batches.Serve hot with Tomato sauce.

PAZHAM PORI /RIPE KERALA BANANA FRITTERS /NENDRA BALE KELYA ZEER THALLALE /Ethakka Appam

Ripe Banana Fritters is called Nendra bale kelya zeer Thallale in Konkani.This banana Fritters is a traditional tea time snack in GSB homes in Kerala. In Kerala this snack is called Pazham Pori /Ethakka Appam in Malayalam.Only ripe and firm Nendren Banana/ Kerala Plantain is used for making this banana fritters.Too ripe Nendran banana is not used for making this snack.The recipe is very simple and easy to make.

Kerala Nendran Banana

The following ingredients are needed to prepare this ripe Banana Firtters

Ingredients:-

Oil. -for deep frying
Ripe Nandran Banana. - 4 or 5 [firm and not too ripe]
Maida.                          -1/2 cup
Rice flour.                     - 2tsp
Turmeric powder.          -a pinch
Sugar.                            - 1tsp
Salt.                               -a pinch
Water.                            - to make a thick batter

Instructions:-

Remove the outer skin of ripe and firm Nendran Bananas and slice each Banana vertically into 3 thin pieces.Keep aside.

If the Banana is very long first cut horizontally into two pieces and then slice vertically into thin pieces. Keep aside.

In a wide mixing bowl mix together Maida, Rice flour, Turmeric powder, Sugar, a pinch of Salt and enough water to make a thick batter and keep aside.

Method:-

Heat oil in a deep frying pan on medium flame.

Dip each Banana slices into the batter.The batter should be coated evenly on the banana slices.

Put each batter coated Banana slices gently into the hot Oil one by one and deep fry both sides of the banana slices till golden colour and fried well on all sides.

Remove the deep fried Banana slices from Oil and keep them on a kitchen towel to absorb excess Oil.

A very tasry snack,Nendra Banana Fritters / Kelya zeer Thallele /Pazam pori is ready to eat as an evening tea time snack.

Serve this Banana snack hot with Tea or Coffee.

Pazham pori /Ripe Banana Fritters

PAPPADAVADA using RAW RICE / PAPPAD FRITTERS -a Kochi GSB style tea time snack

Pappada vada is a deep fried evening snack in Kerala.Pappad is called Happolu in Konkani and Pappadam in Malayalam.Happolu/Pappadam/Pappads are prepared in some Konkani homes in Kochi, Kerala.Pappada vadas are deep fried Pappads/Happolu /Pappadam,coated with Rice batter and other spices. It is a traditional tea time snack in Kochi GSB homes.I frequently prepare this crispy Pappad fritters in bulk and stored them in air tight containers.This crispy and crunchy snack is very tasty and easy to prepare.

The following ingredients are needed to prepare this crunchy Pappada vada.

Ingredients:-

Pappad /Happolu.     -25 small Kerala pappadam
Raw Rice.                 -1 cup
Dry Red chillies.       - 4
Turmeric powder.      - a pinch
Black Sesame seeds. -1/4 tsp

Hing powder.              -a pinch
Salt.                           -to taste
Oil.                            -for deep frying

Instructions:-

Dry 25 small Pappadam in hot sun for 30 minutes  before deep frying to make the Pappada vada more crispy.

Wash, clean and soak Raw Rice in water fo rone hour.

Drain water and grind the soaked Raw Rice along with dry Red chillies and Turmeric powder to a smooth and thick batter adding required Water.

Transfer the thick Rice batter to a vessel and add Salt, Black Sesame seeds or Cumin seeds, Hing powder and mix everything well without any lumps.Keep aside.

Method:-

Heat oil in a deep frying pan on medium flame.

Dip each sun dried Pappadam in the Rice batter and slowly drop them into the hot oil one by one ar a time and deep fry them till crispy and golden colour on both sides.

The batter should be coated evenly in each Pappadam.Deep fry 3 or 4 Pappadam at a time according to the quantity of oil used in the deep frying pan.

Press the Pappadam frequently into the hot oil with a flat spatula to get crispy Pappada vada.

When done remove the deep fried crispy and crunchy Pappada vada from the hot oil and transfer on a kitchen towel to absorb extra oil.

Crispy and crunchy Pappada vada is ready to eat as an evening snack.

Store them in air tight container.

PAPPADA VADA using RICE FLOUR/KONKANI STYLE PAPPAD FRITTERS.

Pappada vada is a deep fried evening snack among GSB communities in Kerala.Pappadavada is  a deep fried Kerala pappad coated with Rice flour and other spice mixed batter.Pappad is called Happolu in Konkani. Kerala.Pappad is prepared  in some GSB homes in Kochi.Pappada vada recpe is simple and easy to prepare.


The following ingredients are needed to prepare this cruchy Pappada vada using Rice flour.

Ingredients:-

Kerala Pappad. - 25 small
Rice flour.         -1 cup
Chilly powder.. -1tbsp
Cumine seeds.   -1/4 tsp
Salt.                   -to taste
Hing powder.    -1/4 tsp
Oil.                    - for deep frying



Instructions:-

Dry 25 small Kerala Pappadams in hot Sun for 30 minutes before deep frying to make Pappadavada more crunchy.Keep aside.

In a wide mixing bowl add Rice powder, Chilly powder, Hing powder, Salt and Cumin seeds and mix well  adding required water to a thick paste without any lumps.Keep aside.



Method:-

Heat oil on medium flame in a deep frying pan.

Dip each sun dried Pappadam in th Rice flour mixture and slowly drop them into the hot oil one by one at a time and deep fry them till crispy and golden colour on both sides.

 Deep fry 3 or 4  Pappadam at a time according to the qunantit of oil in the deep frying pan.The Rice flour mixture should be coated evenly on the Pappadams.Press the Pappadams frequently into the hot Oil with a flat spatula  to get crispy Pappada vada.
.
When done remove the deep fried crunchy Pappada vada from the hot oil and transfer on a kitchen towel or tissue paper to absorb excess oil.

Crispy Pappada Vada is ready to eat as an evening snack. Or store in an air tight container.

PUFFED RICE BALLS /CHARMURA UNDO /Murmura Laddu /Pori Unda/

Puffed Rice is called Charmuro in Konkani. Charmura Undo is a sweet snack made with Jaggery and puffed Rice.Children and adults love this Puffed Rice balls.The recipe is very simple and easy to make with easily available two ingredients.

Jaggery

The following ingredients are needed to prepare this sweet snack.

Ingredients :-

Puffed Rice. -3 cup
Jaggery.        -1 cup
Ghee/Oil     . -to grease your hands

Method :-

In a pan add 3 cup Puffed rice and roast them on medium flame for 3 minutes or until the puffed rice become little crispy and then transfer them into a bowl.

In the same pan heat 1cup grated Jaggery with little water on medium flame and keep on stirring till the Jaggery is completely melted or dissolved.

grated Jaggery

Lower the flame and when the Jaggery melts add Puffed rice and mix well quickly.

Switch off the flame and let the mixture to cool for one second.

Grease your hands with little Ghee or Oil or moisture your hands with little water.

Pick up a handful of the mixture into your hand and make a round laddu shape ball with little pressure from both hands.So the Rice puffs stick together tightly and then leave it to cool.

Crunchy sweet Charmura Undo /Murmura Laddu/ puffed Rice Balls/ Pori Unda is ready to serve.

Store them in air tight container for 1 week.