Black eyed peas fritters / Pakore

Black Eyed Peas Fritters are tasty, delicious and easy to make snack. In the evening, when you crave for something along with a hot cup of tea, these  fritters can be served with tomato Ketchup or Coriander chutney as a satisfying snack.

Ingredients:
For grinding:

• 1 cup Black eyed Peas (soaked for 4-5 hours)
• 1 tablespoon chopped coriander leaves
• 10-15 mint leaves (optional)
• 1-2 green chili
• 1" ginger piece
• 1/2 teaspoon Cumin seeds (jeera)

 Other Ingredients:

• 1 tablespoon fennel seeds
• salt to taste
• oil for deep frying

Method:

1. Grind all the ingredients listed under "For Grinding" into a coarse paste with little water if needed.
2. Empty into the bowl. 
3. Add fennel seeds and salt. Mix well.
4. Heat oil in frying pan on medium flame.
5. Drop a spoonful of batter in frying pan.
6. Fry till golden brown.
7. Serve hot with tomato ketchup.

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Diwali Speacial - Gujiya (Karanji)

Dear Friends,

Wish you a very happy and prosperous Diwali!!!

Deepawali or Diwali is the biggest and the brightest of all Hindu festivals. It's the festival of lights that's marked by five days of celebration, which literally illumines the country and dazzle with its joy!

Here is the farhar thali which is made for Diwali...Poha Chiwda, Makke (corn) chivda, Shev, mathari, chakali, coconout burfi, Gujiya (Karanji)....

today i am sharing the Gujiya recipe which is in center of the thali around chakali and rest will post soon...

Ingredients

For The Stuffing:
2  freshly grated coconut
1/2 cup nuts powder / choped
1 cup sugar
1 teaspoon cardamom (elaichi) powder

For The Covering:
1 cup all purpose flour (maida)
3-4 tablespoon ghee / oil for moyan
1/4 cup milk
oil for frying
milk for sealing

Method

1) For the stuffing:  Heat a pan, add the coconut and sugar and saute on a slow flame till the sugar is melted, taking care the mixture does not becomes too dry. Remove from the flame and add nuts powder and the cardamom powder, mix well and keep aside to cool. Divide the mixture into 8-10 equal portion and keep aside.

2) For the covering:  Take the flour in a bowl and add the hot ghee /oil over the flour. Add the milk and knead into a soft and smooth dough. Cover with a wet muslin cloth and keep aside for 30 minutes. Knead again to make the dough more soft.

3) Divide the dough into 8-10 equal balls and roll out each portion into a puri sized small circle.

Place a portion of the filling at the center of each puri and fold the circle in a half-moon shape.    Apply a little milk on the edges and seal it. Remove the excess sides with the help of knife or cutter. Cover with a moist cloth for 5 minutes. Repeat the same process for the remaining dough balls.    Heat the oil in a kadhai and deep-fry the karanji on medium heat till it turns golden brown. Drain on an absorbent paper. Cool and serve.

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