Tag: Tawa fry

Taro Root/ Arbi Fry:

November 9, 2021

A perfect side dish to enjoy with humble curd rice or Rasam rice. It is flavourful, healthy, and easy to make a side dish.

Now prepare the Taro root or Arbi;  if you are new to the usage of Arbi, please go through my detailed description of handling Arbi, how to cook etc., in “Understanding the roots and tubers.” And go down until Tubers, and you would find the Taro/Arbi under Number 7, and it is HERE.

Now, the procedure for Arbi Fry:

Ingredients:

Arbi root – ¼ kg

Salt – as needed

Turmeric – ½ tsp

Red chilli powder – 1tsp

Tamarind powder or paste – ½ tsp

Coriander powder – ½  – 1 tsp

Hing – one pinch

Garam masala powder – ½ – 1 tsp

Curry leaves – 1 – 2 springs

Oil – 2 – 3 tablespoons

Rice flour – 1 to 2 tablespoons

Method:

-Wash the Arbi root, cook for one whistle in a pressure cooker. Peel the skin and slice it ( ½ inch thick pieces).

-Take one bowl, put these slices, all the masalas from salt to garam masala from the ingredient list. Let it sit for half an hour to 1 hour.

-Take one iron skillet, heat oil, put curry leaves, then marinate taro, toss-up and down in a slow flame.

When it is slightly crisp, sprinkle some rice flour and toss further and enjoy with your meal to make it crispier.

Tips: For example, while roasting Arbi, adding little rice flour when 3/4 is done gives it a crisp texture and does not get sticky and mushy. And the necessity to use excess oil also does not arise, thus making it healthier.

 

 

Kantola Tawa Fry:

September 16, 2018

Kantola has many names like Spine gourd, Teasel Gourd, phagila, Mada hagala, locally we call this as “Kaadu peere” in Mangalore. Kantola is one of the famous and nutritious vegetable of coastal region and some Eastern parts of states. This monsoon vegetable is loved by all. This resembles a bitter gourd in structure, but not in taste. It is a crunchy mild flavoured vegetable.  It is a great health food as it is rich in proteins, iron and anti-oxidants and low in calories. It is high in fibre too.       

In my family, we usually relish this in tawa fry form. Let’s see how I do this.

Ingredients:

Kantola: 5 to 6

Salt to taste

Red chilli powder – ½ tsp

Turmeric – ½ tsp

Asafoetida / hing powder – ¼ tea spoon

Coconut oil – to shallow fry

Ingredients for outer cover:

Chiroti/fine rawa – 1 small cup

Rice flour – 1 table spoon

Salt

Asafoetida  powder – ¼ to ½ tsp.

Red chilli powder – 1 tsp

Method:

-Wash Kantola and slice them into a very thin slices. Don’t remove outer skin or inner seeds. Use as it is.

– Sprinkle salt, red chilli powder, hing, turmeric on these slices and mix this nicely by using your hand and   keep aside for 10 to 15 minutes to marinate.

-While marinating it will leave some water and it helps to hold outer coating.

 – Now take one bowl, dry mix all the ingredients like fine rawa, rice flour,salt, asafoetida, red chilli powder, for outer cover.don’t add any water.

– Now take each marinated Kantola piece and roll both the sides over rawa mix, keep aside after coating one by one.     

-Take one iron Dosa tawa ,heat it ,keep 6 to 7 coated pieces over it and pour one or two teaspoon of coconut oil and fry nicely on one side.

-After some time, flip the side, once again pour one tsp of coconut oil and fry this side too.

– After frying both the sides, serve this as a side dish with dhal -rice, Rasam –rice or curd- rice.

  Note: You should use coconut oil and more asafoetida to get authentic taste.

 

 

 

Pumpkin Flower Tawa fry:

February 16, 2018

Pumpkin flower is bright yellow coloured, which is loaded with essential nutrients, minerals and used in a different cuisine around the world and considered as a rare delicacy in a gourmet cuisine as well. 

Pumpkin plant bears male as well as female flowers separately. Usually Male flowers appears initially, and female flower is a rarity. These flowers last only for a day and wither by the evening. That is the reason why we see only Male flower in cooking. It has a main role in pollination and after that it will wither, and female flower will grow as a Pumpkin. If you have a doubt in distinguishing between male and female flowers, male has only a long stalk and the female has a round green, big swollen structure(ovary) at the base of the petals.

Pumpkin flowers are used either in a raw, tossed, pan fried, cooked forms in various recipes and it is found occasionally in salads, soups or batter fried. Here I am showing Mangalore style tawa fry in which pumpkin flower will be coated with seasoned fine semolina and tawa roasted by drizzling some coconut oil to give coastal touch.

If you have Pumpkin, squash or Zucchini plant in your garden, collect all the male flowers and make this and enjoy your meal. You can collect the fresh flowers every day and store it in an air tight box for 3 to 4 days and utilise in your cooking.

DSC_4222_Fotor main

This is how I make-

Ingredients:

Pumpkin flowers – 5 to 6

Fine semolina – 1 small cup (chiroti rawa)

Salt

Hing – ¼ tea spoon

Turmeric powder – ½ tea spoon

Red chilli powder – 1 tea spoon

Coconut oil – as needed

Method:

-Wash flower, give one fine slit at the bottom of the flower and cut open.

-Remove stamen.

Ribbet collage 1

-Dry mix all seasoning items from rawa, salt, red chilli powder, turmeric powder and hing.

-Take each flower and coat with the seasoning, by rolling.

-Heat iron tawa/ griddle, place all these coated flowers.

Ribbet collage 2

-Roast these by using sufficient coconut oil on both the sides.

-Serve these with hot rice and Rasam or dhal.

 

 

Baby potato fry:

January 31, 2018

Baby potatoes are naturally sweetish with thin outer skin. I usually don’t peel baby potato skin, due to its richness in taste as well as vitamins and minerals as well. This potato fry tastes great as it is or as a side dish with plain dal or Rasam.

I am preparing this potato fry from so many years and my guests usually love this and ask for the recipe, so I thought of sharing the recipe with my readers, as well. It is made with very minimal oil and one can indulge in it, as much as they want.

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How I make:

Ingredients:

Baby potatoes – ½ kgs

Salt- as needed

Oil – 2 table spoons

Curry leaves – 2 springs

Turmeric – ½ tea spoon

Red chilli powder – 1 tea spoon

Coriander powder – 1 tea spoon

Garam masala powder – ½ tea spoon

Amchur/ dry mango powder – ½ tea spoon

Method:

-Soak baby potatoes for some time, scrub a little and clean properly.

-Cut all the potatoes in half.

-Take water in a sauce pan, boil, add halved potatoes in this water and cook until it is tender but firm.

Ribbet collage 1

-When you keep the potatoes in between your thumb and fore finger and press, it should crack.

-Switch off the gas, drain the water.

-Now take one tawa, heat oil, splutter curry leaves, add drained potato pieces and fry for 2 to 3 minutes.

Ribbet collage 2

-Add all the powders, salt and fry until you get a little charred texture.

-Check the taste and adjust the masala accordingly.

-Serve either as a starter or side dish with rice and dhal.

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NOTE: If you have Ready Tawa fry masala (MDH brand) use 3 to 4 tsp of that, omit coriander powder, garam masala, red chilli powder and amchur powder.

 

Pumpkin Tawa Fry

November 27, 2016

Two years back I had a pumpkin vine in my kitchen garden. We enjoyed so many delicacies from its flower and we used to love the  tawa fry of the flowers a lot. Even now my daughter remembers the taste of it and asks me to make them. Last week she asked me to try pumpkin tawa fry, instead of the flower and it turned out to be absolutely delicious and she was happy too. It is a blend of all kinds of flavours, the sweetness and hing combine to make it a great side dish.

pumpkin-tawa-fry

Here I have used green colored young pumpkin –

Ingredient:

Pumpkin slices – 20

For marinating:

Salt – 1 teaspoon

Hing – ¼ tsp

Red chilli powder – ½ tsp

Outer cover:

Chiroti /fine rawa – 3 table spoon

Rice flour – 2 teaspoon

Powdered Hing – ½ tsp

Salt – to taste

Red chilli powder – 1 tsp

Turmeric – ½ teaspoon

Coconut oil – 3 -4 table spoon.

Method:

  • Slice pumpkin into ¼ “thickness, with outer skin intact.

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  • Put marinating ingredient and mix this and keep aside for 1 to 2 hours.
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Rawa coated pumpkin pieces
  • Take one bowl: mix all the ingredients under outer cover- rawa, salt, rice flour, hing, red chilli powder, turmeric – and mix without adding water.
  • Whenever you are ready to make it, heat iron Dosa griddle, dip each piece in the rawa mix, coat both the side nicely and keep them for frying on the hot iron griddle.
  • Roast both the sides by applying sufficient coconut oil.

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  • It can be served as an appetizer or side dish for a South Indian lunch.

-Hope you will like the dish as much as we did 🙂

Have a nice day! Cant wait to put up more dishes for you 😀

P.S: If any of my ideas inspire you to create something on the similar lines, I would feel highly flattered. But please, do respect the effort I take in conceptualizing and executing, please give a direct link to my work when you are inspired by mine. Thanks for understanding 🙂