Soy Pakoda – Baked Version

In my previous post I wrote about deep-fried Soy Pakoda that tasted super good. I wanted to make them healthier by baking to minimize the usage of oil. And I succeeded and the baked pakodas tasted as delicious as deep-fried pakodas. 

I used the same ingredients as I used for the deep-fried version. Only thing I changed is the amount of oil used. Here is the recipe for this guilt-free snack.

Ingredients:

• 1 cup Soy Flour
• 2 tsp Rice Flour
• A pinch of Baking Soda
• A small onion, chopped lengthwise
• Few Green Chilies, chopped fine
• Few Curry Leaves
• Salt as required
• 2 tbsp Oil  

Preparation:

Mix all the above ingredients into a thick batter by adding very little water (just sprinkle some water). Keep aside.

Preheat the oven to 350F.

Meanwhile, line a cookie tray with aluminum foil. Take small portions of the batter and place on the tray in a way that the pakodas won’t touch each other (just like in the picture).

Place this tray in the bottom rack of the oven and bake for 20 minutes or until the pakodas turn golden brown in color (for me it took 20 minutes). No need to turn them over in the middle. 

Then take out from the oven and leave aside to cool down.

Enjoy these guilt-free and yummy pakodas any time of the day.

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Soy Pakoda

Delicious way to eat pakodas

Recently I prepared these delicious pakodas in the same way we prepare Onion Pakodas by replacing chickpea flour with soy flour. They didn’t absorb much oil too. These turned out so yummy and were a hit. 

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Rain of Awards and a Tag

I have been showered with a bunch of beautiful awards by dear Shobha, who blogs at “Food Mazaa”. She also tagged me to share 7 facts about me. Thank you for these awards and the tag Shobha. I enjoyed doing the tag.

These awards and tag comes with some rules. I should make sure that I pass these to 15 other bloggers. As I mentioned in my previous post, it is a bigger task for anyone to choose only 15 bloggers. So I took time to think and decided to pass these to all those bloggers who have been in the top commenter list in my blog. I am choosing 5 other bloggers randomly as I have to complete this task. Dear bloggers! Please accept these awards and the tag and post them on your blogs. 

Here is the list of all those 15 bloggers I am passing the awards and tag:

Priya	Suja Sugathan	Swathi	Priya (Yallapantula) Mitharwal	Priti
G.Pavani	Swapna	Smitha	Priya Sreeram	Divya
Deepa	Prathibha	Madhavi	Hamsamlini Chandrasekaran	Jayasree

Check out the awards:

And here is the tag:

7 facts about me go like this:
1.      I love to work on computer, rather I should say addicted J
2.      I am scared of darkness.
3.      I love to read.
4.      I love music.
5.      I am so sensitive to smells.
6.      I enjoy watching movies with family
7.      I love to sew.

So that’s a little about me. Thanks again Shobha, for the awards and the tag.  

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Roasted Cucumber Pickle

దోసకాయ కాల్చిన పచ్చడి

This is a delicious, aromatic pickle made by roasting cucumber on direct flame. Yellow cucumber is used for this pickle. But I tried this pickle with green cucumber which turned out equally delicious.

Ingredients:
• 1 Cucumber (I used green variety)
• 4 or 5 Green Chilies
• A small amount of Tamarind
• Salt as required

For Seasoning/Tempering:
• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ¼ tsp Bengal Gram (Pachi Senaga Pappu, Chana Dal)
• ¼ tsp Black Gram (Minappappu, Urad Dal)
• Few Curry Leaves
• A pinch of Asafetida (Inguva, Hing)
• 1 tsp Oil

Preparation:

Wash cucumber and wipe dry. Roast this on the stove directly on low flame until the skin becomes roasted just like in the picture below. Keep aside to cool.

When cucumber becomes cold, peel the skin off and chop it into small pieces.

Heat a little amount of oil in a pan and roast green chilies well. Then add these chilies to a blender along with tamarind and grind well.

To the above mixture add the cucumber pieces and grind into a smooth paste. No need to add water as cucumber already contains water in them. Add salt as needed.

Finally it’s time for seasoning. Heat the rest of the oil in a pan and add mustard seeds. When they pop, add cumin seeds + dals + curry leaves + asafetida and sauté well. Pour this seasoning on top of the prepared pickle and mix well.

Enjoy this delicious pickle with rice as well as chapathis.

On a different note, I would like to thank dear Shobha, a sweet blogger who passed me some wonderful awards. I will make a separate post about it soon as I have to select 15 bloggers according to the award rules, which is a bigger task for me :) Thank you Shobha for sharing these awesome awards with me.

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