Bread & Sesame Seeds Pakodas

Give a second life to stale breads, just soak them in water and makes wonderful pakodas with it.For the last day of this week's blogging marathon, i prepared this crispy,addictive pakodas with bread slices, sesame seeds. Have you ever tried adding sesame seeds in bread pakodas, do make some and you will know the difference. Sesame seeds gives a wonderful nuttiness to this easy breezy pakodas, apart from it  this pakoda is definitely a fabulous finger foods, a big hit among kids.

Obviously you can serve this cute crispy balls as starter for a kid's party with some ketchup and watch out how quickly these pakodas will gets vanished.This pakodas will take hardly less than 15minutes to get ready,with simple ingredients this pakodas makes an interesting fritters.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.

4nos Stale bread slices(soaked in water & squeezed well)
2tbsp Rice flour
2tbsp Gram flour
1tsp Corn flour
3tbsp Sesame seeds
2nos Onions( chopped)
2nos Green chillies (chopped)
1/2tsp Ginger (crushed)
Few curry leaves
1tsp Fennel seed powder
Chopped coriander leaves
Salt
Oil for frying

Take the sesame seeds,soaked bread slices, gram flour,rice flour,crushed ginger,chopped onions,chopped green chillies,curry leaves,fennel seed powder,chopped coriander leaves in a bowl.

Turn them as thick batter, sprinkle water if needed.

Heat enough oil for deep frying, make small balls from the mixture.

Drop gently to the hot oil, fry until they turns golden brown..

Enjoy hot as snacks or as a starter with ketchup.

Aloo Kachori

Cant imagine a kid's party menu without some deep fried beauties, somehow kids love deep fried foods very much. Obviously if am planning a kid's party, i'll definitely make some deep fried foods. As i told earlier, this week's theme of blogging marathon is Finger foods for kid's party. Instead of samosas which we usually plan for a kid's party, make some aloo kachoris, am sure these crispy beauties will definitely suits for the party.

This aloo kachoris turned out super crispy with a wonderful,spicy potato filling. We couldnt stop ourselves having these kachoris, i prepared almost 15 kachoris, for my surprise they just vanished very quickly. You doesnt even need any side dish to have them, the spiciness of the filling itself suits prefectly to enjoy with a cup of tea. Just imagine having this kachori with a cup of masala chai while its raining outside,makes a wonderful evening snacks na. My kids enjoyed this kachoris with sweet chilly sauce and ketchup.This aloo kachori will definitely satisfy everyone's tastebuds.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.

2cups All purpose flour/Maida
2tbsp Oil
Salt
Oil for deepfrying

For filling:
3nos Potatoes (big & cooked)
1tsp Coriander powder
2nos Green chillies (chopped)
1/4tsp Red chilly powder
1/2tsp Amchur powder
1/2tsp Cumin powder
Few coriander leaves (chopped)
1/2tsp Garam masala powder
Salt

Take the cooked potatoes,coriander powder,chopped green chillies,red chilly powder, amchur powder,cumin powder,garam masala powder,chopped coriander leaves, salt together in a bowl.

Mash and mix everything well.

Make small balls from the potato mixture and keep aside.

Meanwhile knead a soft and stiff dough with maida,oil and water and keep aside for half an hour.

Make medium sized rolls from the dough and roll gently with the rolling pin.

Now place the prepared potato filling balls in the center of the rolled dough.

Cover the filling with the dough by slowly stretching it over the filling.

Seal the ends and remove excess dough,roll gently again with rolling pin.

Meanwhile heat some oil for deep frying,fry the kachoris in batch in medium high flame.

Cook for about 6 to 10 minutes till they gets a golden brown.

Serve and enjoy warm.

Magdalenas - A Spanish Cupcake

Magdalenas are cupcakes like mini cakes served traditionallyduring breakfast with cup of coffee at most of the Spanish houses.Magdalenas are small sponge cakes made with eggs, flour and olive oil but some many modern versions use butter instead of olive oil. Although these small cakes have been made for special holidays since the Middle Ages, they are now so popular that they are an everyday pleasure. Magdalenas have a super moist texture and shiny, a beautiful golden brown tops. They come in three basic shapes, they can be a classic, high domed round, a flat topped round and an oblong shape.

Am running my third week of blogging marathon with Kid's delight-Finger foods for kid's party, these magdalenas aka Spanish cupcakes are definitely a crowd pleaser,very prefect finger foods for a kid's party.Kids will be definitely pleased by this super spongy cupcakes with a sugar crust, do bake some am sure this cupcakes will definitely suits prefectly for a kid's party.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.Sending to Flavours of Spain guest hosted by me, an event by Nayna.

3nos Eggs
1cup Sugar
1+1/4cup All purpose flour
1tbsp Baking powder
Zest from a Lemon
1tbsp Milk
1cup Melted butter

Preheat the oven to 375F,keep aside quarter cup of sugar .

In a medium bowl, beat the eggs,3/4th of sugar, beat the mixture until they turns light.

Now add the melted butter (slightly cooled) to the egg-sugar mixture, add the lemon zest,milk and mix well.

Sieve together the flour and baking powder, add the dry ingredients to the wet ingredients and mix well, the batter will be very thick.

Place the paper liners into the cupcake pan, spoon the batter into the pan, just fill the pan half full.

Batter will double in size when baked.

Now with a teaspon,sprinkle the sugar (we kept aside) on the top of the each magdalna/

Bake for 18-20minutes until the top turn golden brown.

Remove from the oven and all it to cool.

Gujarati Dapka Kadhi~~IC Challenge

For some personnal reason, i couldnt able to participate in our last month's Indian cooking Challenge, but this time i dont want to miss this and today's post is my 39th post for Indian cooking challenge.Do you know what is the main motto of this challenge??, this challenge is a monthly challenge where the members of this group cooks different dishes from different regions of India.Been born and brought up in South India, its truly an immense chance for me to try and taste the foods cooked in other parts of India. Today's post is from Gujarat region and this recipe is called as Dapka Kadhi, gujaratis makes different kadhis and its quite a staple food for them. Kadhis sounds almost like the younger sister of our South Indian Mor Kuzhambu which is basically prepared with sour curd and a spice paste. But Kadhi is quite easier and simple to prepare when compared to our mor kuzhambu.

Srivalli challenged this dapka kadhi for this month's Indian Cooking Challenge and this dish is suggested by Vaishali.Thanks to both, seriously i loved this fingerlicking nutritious kadhi and relished it with a bowl of rice. With simple ingredients and quick cooking process, this kadhi makes a wonderful pair even with rotis.If you are planning to make kadhis, i'll definitely suggest you to give a try to this quick dapka kadhi.I followed the original as per letter but i couldnt resist to add some turmeric powder, coz for me kadhis looks mild yellow in colour.Sending to  Rafeeda's Mission Explore Foods: Lentils event by Sheelu and Pallavi.

Recipe Source: Tarla Dalal
For Dapkas:
1cup Yellow moongdal
1tbsp Oil
1tsp Ginger-green chilly paste
1/2tsp Sugar
A pinch Baking soda
Salt

For Kadhi:
2cups Curd
3tbsp Gram flour
1tsp Ginger-chilly paste
1/4tsp Turmeric powder
Few curry leaves
1tbsp Sugar
1/2tsp Mustard seeds
1/4tsp Cumin seeds
2nos Dry red chillies
Few coriander leaves (chopped)
Ghee for tempering

Soak the yellow moongdal in water for 2hours.

Drain the water completely and grind it as smooth paste, transfer the paste to a bowl and add the ginger-chilly paste,sugar,baking soda,salt,oil and mix well.

Combine the curd,gram flour and add 2cup of water,whisk well to avoid the lumps.

Add the ginger-chilly paste,turmeric powder,sugar and salt,mix well and cook in medium flame.

Once the mixture starts boiling, make small balls from the moongdal aka dapka batter and drop them gently to the boiling kadhi.

Cook in simmer until the dapkas starts floating on the top.

Heat the ghee for tempering, let splutters the mustard seeds,add the cumin seeds, dry red chillies,curry leaves and fry until they turns brown.

Add this tempering immediately to the dapka kadhi, finally add the chopped coriander leaves and put off the stove.

Serve hot with rice,rotis.

Notes:
While adding the dapkas, first add one dapka to check whether the batter consistency is correct, if the dapka doesnt float the batter is too thin.

Add some gramfloour to the dapka batter and try again.

Else you can make small balls from dapka batter and cook them in microwave oven for few seconds and then add it to the kadhi.