• scissors
    September 25th, 2010MammuSnacks

    Crispy pakodas is a famous snack found in street side stalls from many years even before chat stalls appeared in Andhra. The key to these pakodas is adding as little water as possible, just enough to coat the onions.

    Preperation Time: 30 Minutes

    Servings: 3-4


    1. Besan Flour / sanagapindi – 1 Cup
    2. Onions – 1 cup, finely sliced length wise
    3. Salt – 1 teaspoon
    4. Coriander seeds – 1 teaspoon, lighly crushed
    5. Masala Powder – 1/2 teaspoon
    6. Green chilies – 3, finely chopped
    7. Baking Powder – 1/2 teaspoon (or a pinch of baking soda)
    8. Oil – to deep fry

    Cooking Procedure

    1. In a wide bowl swift together besan flour, salt, baking powder and coriader seeds and keep aside.
    2. Heat oil to deep fry. When the oil is getting heated, mix the chopped onions with the besan flour fix. Sprinkle very little water on the flour, and mix so that the flour sticks to onions and its not powdery any more. Donot add more water as it gets soggy and wont turn crispy. (Not more than 3-4 table spoons for 1 cup of flour)
    3. Slowly add the coated onions to oil and fry till golden brown. Keep mixing in between so that they will be evenly fried.

    Drain on a paper towel and serve hot with ketchup or hot sauce.

  • scissors
    August 13th, 2010MammuAppetizers, Snacks

    This is one quick and easy snack snack, which will be ready in few minutes with few ingredients. Rain, pakodas, cup of tea…..I love this combination. I always make some extra pakodas to cook pakoda curry, my husband loves that curry. I will post the recipe for pakoda curry soon.

    Cooking Time: 20 Minutes

    Servings: 4


    1. Besan Flour – 2 cups
    2. Spring Onions – 4 stems, cut into 1 inch pieces
    3. Onion – 1/2, sliced length wise, 2 inch long
    4. Red chili powder – 2 teaspoons
    5. Green chilies – 2, finely chopped
    6. Ajwain/Vamu/carom seeds powder – 1 teaspoon
    7. Salt – 1 1/2 teaspoons, adjust to taste
    6. Oil – To deep fry


    1. Mix together besan flour, ajwain powder, salt, spring onion and onions. Add about 1 1/4 cup of water slowly and mix to form a smooth batter.
    2. Heat oil in a deep pan, take the batter coated onions 1 or 2 at a time and slowly dip in the oil. Fry until golden brown and drain on a paper towel. Repeat in small batches.

    Serve instantly with green chutney or ketchup.

  • scissors
    July 27th, 2010MammuAppetizers, Snacks

    Preparation Time: 15 Minutes

    Servings: 2


    1. Boiled Eggs – 4, shelled.
    2. Garlic Cloves – 3, finely chopped
    3. Ginger – 1 Inch piece, finely chopped
    4. Mint – 2 tbl sp, finely chopped
    5. Salt – 1/8 teaspoon
    6. Pepper – 1/4 teaspoon
    7. Red chili – 1, finely chopped
    8. Masala Powder – 1/8 teaspoon
    9. Oil – 1 tbl sp

    Cooking Procedure

    1. Heat oil in a pan and add the boiled eggs. Saute the eggs by rotating them until they are evenly fried on the outside. Take them into a plate and cut into 4 pieces each length wise. Spread some pepper powder and a pinch of salt on the cut egg pieces.

    2. Add Garlic, ginger, mint, red chili to the remaining oil and saute for 5 minutes under medium heat. Add salt, masala powder and turn off the heat. Garnish this on top of the cut eggs and serve.

  • scissors
    July 19th, 2010MammuAppetizers, Indo-Chinese, Snacks


    Cooked white rice – 1/2 cup, smashed.
    Cooked mashed potato – 1/2 cup
    Cooked mashed carrots – 1/3 cup
    Chopped onions – 1/3 cup
    Green chillies – 2, finely chopped
    Ginger Garlic Paste – 2 tbl sp
    Lime – 1, squeezed
    Coriander – 1/4 bunch, chopped
    Turmeric – pinch
    Sugar – 2 tbl sp
    Salt – 1/2 tbl sp
    Red chili sauce – 1/2 tbl sp
    Soy sauce – 1 tbl sp
    Chopped peanuts – 1/4 cup
    Rice flour – 2 tbl sp (Optional)
    Oil – for deep frying

    Cooking Procedure

    1. Mix together rice, potato, carrots, ginger garlic paste, onions, green chilies, chopped coriander, turmeric powder, salt, sugar, red chili paste, soy sauce and lime juice. Add the rice flour if the mix is too soft, so that they won’t break while frying.

    2. Scoop 2 tbl spoons of the mix, and make round balls. Roll the balls over the chopped peanuts. Make sure they are evenly coated.

    4. Heat the oil in a deep pan. Deep fry the peanut balls until crisp.

    Squeeze some lemon over the balls and Serve while hot with chili dipping sauce.