Wednesday, May 29, 2013

Fritters with Florida hot chilies, Onion, Cilantro leaves and Cilantro stems. {Pyaz-Dhania-Hari Mirch ke Pakore/Bhajia} {Gluten free, Eggless Fritters}

I made Bhajia after a long gap. I had few Florida Hot green chilies in fridge and this weeks Cilantro bunch was extra grown with thick and very long stems, almost 20 inches long. I wanted to make use of these stems so combined  them with Florida hot green chilies and onions. I didn't make traditional style besan batter instead allowed dry besan to get moist with chili, oinion, cilantro juices. I used water spray to make pakora mixture slightly damp  for easy moulding into crab like or birds nest like shape. I made these bhajias for evening tea time snack but by the time I finished it got too dark so image taken at night was not very sharp, I saved two fritters to click image next day. I ate up one fritter thinking it is not possible to click just two fritters but at the same time I don't wanted to miss recording first attempt of this combination of fritters. Imagination and instinct helped me to put some styling around single fritter, I am glad I decided to take an  image, it was good experience in food styling which is required for food blogging. These fritters are very versatile and  can be made with variety of  veggie combinations.


Ingredients :
Makes more than 20 Fritters.
  • 1 medium Onion - Sliced thin lengthwise. (2 cup loosely packed yield.)
  • Handful Cilantro Stems -  2 inch long. (30-40 pieces)
  • 6-7 Florida Hot green chilies - slice into 1 cm broad and 2 inch long strips,30-35 pieces ( If using regular green chilies, slice lengthwise into three or four parts. Use around 8-10 chilies or less for mild heat.)
  • 1 +1/4 Cup Besan (gram flour)
  • 2 Cup Cilantro leaves - roughly chopped
  • 2 Cup Oil - for frying
  • 1 water spray bottle.
  • 1 Tb.spoon Chat Masala to sprinkle over bhajia. (optional)


Method of preparing fritters/Pakode :
  1. Cut onion length wise into two parts then slice lengthwise into  thin slices. Place them in a medium size bowl.
  2. Clean and rinse cilantro, separate stems and leaves. Cut hard stems into two inch sticks, if stems are too thick like  your little finger, slit into two or three pieces. Roughly chop cilantro leaves and tender stems.  Transfer stems and leaves in the same bowl.
  3. I used full grown Florida hot chilies which were 7-8 inch long, so I have to cut them in 2-3 parts and then slit into 2 inch long sticks. Check the image of bowl  to see  cilantro stems and sliced green chilies. I removed veins and seeds from few green peppers to reduce heat. Transfer chili sticks to a  bowl.
  4. Spread  1 + 1/4 cup Besan and salt over chopped ingredients, stir thoroughly with spoon to get all fritter ingredients properly coated with besan flour. Let it stand for 10-12 minutes, in between stir well,  scoop  grainy textured besan from bottom and scatter it all over.  In the mean time start heating 2 cups oil in a medium size kadhai over very low heat. Once  besan clings to onion and chilies try to pick  lime size mixture, pat with fingers into flat fritter shape, if it roughly holds together then you are ready to start frying. Test and adjust salt level. You can once spray water over mixture to speed up binding process. You have two ways to form  these fritters either by using fingers  or patting it over plate or plastic sheet.
  5. Method :  1) Grab 1/4 cup quantity or lime size mixture with your  five merged finger tips. Place mixture over merged four finger surface. Gently spray very little water over fritter to make it little more moist, by using thumb pat and bind  mixture into flat fritter. I did this by using only right hand. Don't pat into fine round shape, allow few onion, green chili and cilantro stems to spread outward. This will give birds nest / Crab  like appeal to each fritter. Before starting to fry make sure oil is not smoking hot. For testing temperature pick one piece of onion from mixture, drop it in the oil, it should quickly sizzle with bubbles all around and rise up to the oil surface but should not quickly change shade. If it gets dark then reduce heat to low for 4-5 minutes then start frying. Once fritter  binds well slowly drop it in the oil, continue to bind  more fritters, fry 6-7 fritters in each batch. Fry over medium heat, turning occasionally with slotted spoon/ Zara  until golden.(2-3 minutes each batch)  Remove from oil  using slotted spoon, drain on absorbent  paper towel lined basket or tray. Quickly sprinkle little chat masala for extra flavor. Continue back  working with  more fritter batches. At end mixture gets more moist, you may not need to use spray for last batch. You can add some more sliced onion, sprinkle some besan flour in the last batch to maintain nest / crab like fritter shape.
  6. Method :  2) Above method may be little difficult to follow so instead of using hands you can pat each fritter over slightly greased thick plastic sheet (cut gallon size freezer bag), banana leaf or medium size thin flat plate. Shape 3-4 fritters at a time and gently slide in oil using knife or spatula. Fry as explained above. Use caution while frying fritters. Serve with sweet-sour tamarind date chutney or ketchup.

Indian Gluten free and eggless Fritters.

Extra long Florida hot green chillies.


Food Styling- 4 flowers of sage, 1 curly mint leaf, ketchup and
root portion of betroot, peeled, sliced and arranged.

Tuesday, May 28, 2013

Black and White Wednesday # 85, {Onion, Cilantro, Florida Hot Green Chili Fritters.}

This is my Ninth image submission for Black and White Wednesday event #85, 29th May, 2013. Priya from Humpty Dumpty Kitchen is hosting the Event. Susan, author of TheWell Seasoned Cook is a founder of this event. Now Cinzia of  Cindystarblog is a new admin for Susan's Black and White Wednesday Event. For all guidelines  and an index of  all future event hosting blogs please check Cinzia's  post  here. Participants can join Flickr group created for B&W event. Next event (BWW #86, 5th June-2013) will be hosted by Deepali Jain of  Confusion Kitchen.

This week I am submitting image of fritter made with Onion,Cilantro leaves, Cilantro stems and Florida hot green chillies. These fritters are shaped like birds nest and are gluten free and Eggless. Besan flour (gram flour) is used for binding. I  was left with one single fritter to take an image so did extra styling to make fritter look appealing. I have placed tomato ketchup, mint leaf, sage flowers. These tiny circles are root portion of Beetroot, which are peeled, sliced and arranged. Check Fritter recipe post here.

Onion, Cilantro, Florida Hot Green Chili Fritter.


Black and White Wednesday
 Event #85

Tuesday, May 21, 2013

Black and White Wednesday #84 {Fresh coconut, Hemp hearts and Chia seed ladoos}

This is my eighth image submission for Black and White Wednesday event #84, 22nd May, 2013. Simona from Briciole is hosting the Event. Susan, author of TheWell Seasoned Cook is a founder of this event. Now Cinzia of  Cindystarblog is a new admin for Susan's Black and White Wednesday Event. For all guidelines  and an index of  all future event hosting blogs please check Cinzia's  post  here. Participants can join Flickr group created for B&W event. Next event (BWW #85, 29th May-2013) will be hosted by Priya of  Humpty Dumpty Kitchen.

This week I am submitting image of  special power packed super food ladoos made with Chia seeds, Hemp hearts and fresh grated coconut. Ladoos are sweetened with honey and little brown sugar, no oil or ghee is used but it contains natural coconut oil from fresh grated coconut. Ladoos are flavored with cardamom and nutmeg. This is the  first time I have used  Chia seeds and raw shelled Hemp seeds in cooking. These two versatile super foods can be very well used in Indian cooking.

Chia seed, Hemp hearts and fresh coconut ladoos.


Black and White Wednesday
 Event #84

Wednesday, May 15, 2013

Black and White Wednesday #83 {Spanish Lavender Flower arrangement.}

This is my seventh image submission for Black and White Wednesday event #83, 15th May, 2013. Shruthi from Food and Clicks is hosting the Event. Susan, author of TheWell Seasoned Cook is a founder of this event. Now Cinzia of  Cindystarblog is a new admin for Susan's Black and White Wednesday Event. For all guidelines  and an index of  all future hosting blogs please check Cinzia's  post  here. Participants can join Flickr group created for B&W event. Next event (BWW #84, 22nd May-2013) will be hosted by Simona of  Briciole.

This week I am submitting image of Lavender flowers arrangement in tiny glass bottle. This Spanish lavender, variety is very aromatic and has bright purple flowers with unique shape. I got this bunch from our Raleigh downtown farmers market.  I have not used lavender spice in any dish but looking forward to cook some Indian dishes with Lavender spice seasoning.

Spanish Lavender flowers arranged in small bottle.



Black and White Wednesday Event #82

Monday, May 13, 2013

Red Capsicum and Green onion paratha. {Veggie and Herb enriched Indian unleavened flat bread.} {Indian Lunch Box Recipe}

In my home vegetable parathas are regularly prepared to pack in the  lunch box. During morning rush hours I find it easier to make 5-6 wholesome vegetable parathas, it takes just half an hour time. Each time I  pair up  available veggies and herbs to get variety of flavors. Today's combination was  red capsicum and green onions with addition of  fresh chopped cilantro. I used Aashirvad multi grain aata to add some more nutrition. I didn't use any spices, dough was prepared in vegetable juices. These parathas are packed with natural flavor of veggies, onions and cilantro.


Ingredients :
(Makes 5 parathas)
  • 1 heaped cup -  finely chopped green oinions
  • 1/2  - portion of small size red Capsicum,(yield around 1/2 cup)you can use any type of capsicum.
  • 3 - scallions (white onion portion)
  • 2/3 cup - wheat flour (I used Aashirvaad multi grain flour)
  • 1/4 cup - all purpose flour or rice flour for dusting or use the same wheat flour.
  • 2 green chilies - roughly chopped.
  • 1/4 cup - finely chopped onion
  • 1 cup - packed chopped cilantro leaves
  • 1 Tb.spoon - Oil + some more to spray over paratha while frying.
How to make spring onion and Lal simla mirch Parathas :
  1. Rinse green onions, discard bottom root portion, roughly chop green portion and finely chop white onion portion, Keep aside.  Roughly chop red capsicum portion, around 1/2 cup. Chop handful cilantro, around 1 cup tightly packed. Chop small piece of onion to get around 1/4 cup chopped quantity. Combine everything along with 2 chopped green chilies in a small blender, pulse few times to get coarse mixture. Do not make fine puree. I got total 1/3 cup slightly heaped quantity.
  2. In a small size bowl  place ground coarse mixture along with its juices. Add salt and around 2/3 cup flour or little more until mixture absorbs enough flour to bind the dough, knead the dough for 2-3 minutes, Once the dough is merged into soft ball apply oil all over and knead again to make smooth dough.
  3. If dough handling feels sticky, apply oil over palms to make 5 round balls. Roll between palm, slightly dust with flour. Keep them aside.
  4. Dust rolling surface with flour and roll around 5-6 inch diameter round paratha. This paratha dough  has  lot of roughage of veggies and herb particles so you may not get smooth edges. Hold spatula or knife vertically beside edges, pat to get smooth round edges. You can do this by using fingers and palm too. Dust off white patches of dusted flour by brush or pat with moist paper towel.
  5. Heat griddle over medium heat, keep heat level to medium low heat before placing paratha.Roast slowly by flipping one or two times, drizzle some oil around paratha edges. While roasting increase heat to  to medium for few seconds, pat gently with soft ball of paper towel or chapati press. Give around 2 minutes of roasting time for each paratha. Transfer paratha over paper towel lined plate, cover with dome lid to maintain softness. Serve with mint infused yogurt, raw onions, fresh herbs, green chilies or whipped cream cheese or melt some butter over paratha and enjoy. These parathas are full of flavor, you can make a roll and eat without any seasoning.




 pat uneven paratha edges with spatula to get smooth edges.

Simla Mirch and kandyachya paati che parathe.

parathas prepared on 18th April, published on 13th May.

Wednesday, May 1, 2013

Black and White Wednesday #81 {Scallion and Red Capsicum Paratha.}

This is my sixth image submission for Black and White Wednesday event #81,1st May, 2013. Lynne from Cafelynnylu is hosting the Event. Susan, author of TheWell Seasoned Cook is a founder of this event. Now Cinzia of  Cindystarblog is a new admin for Susan's Black and White Wednesday event. For all guidelines  and an index of  all future hosting blogs please check Cinzia's  post  here. Participants can join Flickr group created for B&W event. Next event (BWW #82, 8th May-2013) will be hosted by Alex at food4thght..

This week my  two submissions are images of  Vegetable Parathas. These parathas were made in the  morning hours to pack for lunch. It took me less than half an hour to make 5 parathas from scratch. I made them by combining  green onions, red bell pepper, onion and cilantro, no spices are used  so they are packed with  natural  flavor of  veggies and herbs. Click here for Paratha Recipe.

Scallion and Red Bell Pepper Paratha

 Green onion and Red Capsicum Paratha.


Black and White Wednesday Event #81