Rava Kunuku / Semolina Fritters #MonsoonMojo

  
I live in a weird location. Suddenly it’s hot beyond measure and suddenly it starts to pour. One minute you want a lemonade and the next moment you are craving for a piping hot masala chai. So if we want to enjoy the rain (we really want to ) then we need a quick snack to go with that masala chai.

This is my mother’s recipe plus onion and garlic which are Abhacharam in my part of the world. Yup, I am an Iyengar, how did you guess? If you are a tambram then you will understand the depth of the rebellious nature I have displayed in adding onion and garlic to this dish (double whammy). If you aren’t, no worries. It’s too technical to explain and this has no implication on understanding the recipe. So read on….

  
WHAT WE NEED

Rava / Semolina        3/4 Cup

Curds                          1- 1 1/2 cup

Rice flour                    4 tsp

Onion, medium         1

Garlic                           1 

Curry leaves                few

Chilly powder             2 tsp

Ginger.                         1″

Salt

Oil for frying
WHAT TO DO

  • Mix the rava with 1 cup of curds and set aside for half hour

   

  • Cut the onions, garlic and curry leaves finnnnnely
  • Grate the ginger

  

  • Pour the oil into a pan and keep those tissues ready for absorbing all that extra oil and some of the guilt you may have for eating fried food.
  • Watch an episode of your favorite show. Arre, lots of time to go!
  • Heat the oil
  • Mix the onion, garlic, ginger, curry leaves, chilly powder, rice flour and salt with the rava batter.
  • If it feels too dry then add 2-3 tbsp of curds to make it into a thick batter.

  

  • Drop a few bit sized pieces of the rava batter and fry till it starts browning on one side
  • Turn the fritters over and let them cook well on the other side as well.
  • Take off the oil and lay it on the tissues.

  

  • Enjoy the fritters with ketchup or green chutney!
  • Yummmmmm

  

That’s right! masala chai in a coffee mug….too much rebellion in a day?

  

NOTES

  1. The amount of curds required is usually double the quantity of the rava used. But some rava don’t absorb as much curds as others making the batter very runny. It is still possible to make the fritters with the runny batter but the drawback is that it will consume more oil. Hence hold back on the curds.
  2. Onion and garlic are totally optional but I would recommend them, at least the onion. Grated carrot is another option to add to the batter.
  3. If your batter is too runny then add veggies or rice flour to thicken it. Though the taste will not suffer, it will not have the airy texture that is the rava kunuku’s trademark.


I am sending this for #MonsoonMojo hosted by Kalyani 

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Blogging Marathon – Tokneneng

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Today is the final day of this week’s Blogging Marathon on Fritters! My recipe for today is perfect for for days when one is too lazy to make an elaborate snack. It is the recipe for a street food from Philippines called Tokneneng which is frying hard boiled chicken eggs in a fiery orange batter. The same recipe is also used with quail eggs and is called kwek kwek.

WHAT YOU NEED

6 Chicken eggs

1/2 cup plain flour

1/4 cup corn starch

2 tsp annatto powder (See Notes)

Coarse table salt

Pinch of ground black pepper

1/2 cup water

extra corn starch for dusting the peeled eggs

Oil for deep frying

WHAT TO DO

Boil the eggs for around ten minutes. Cool the eggs and peel the shells Combine all the dry ingredients together

Heat the oil

Add water to the dry ingredients and mix till the texture of the batter becomes really smooth and free from any lumps.

By now the oil should be hot enough for frying.

Roll each egg in corn starch and coat them with the batter

Lower the egg one by one into the oil with a spoon. You can fry as many eggs at a time depending on the size of your pan. You only need to ensure that the eggs don’t come in contact with each other in the oil

Once the eggs floats on top of the hot oil, let them cook for  5-10 seconds before removing them.

This is another dish which is recommended to be served immediately.

Notes 1. Annatto powder is a food colouring derived from the achiote tree. You can simply use orange food colouring like I did. The uniqueness of this dish is in the bright orange batter. So use the food colouring a little generously to get the perfect colour.

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2. If you are a pure vegetarian, then you an try this recipe by replacing eggs with paneer. The additional step would be to sprinkle some salt on the paneer and leave it for 15 minutes before dunking it in the batter.

3. After peeling the eggs, hold them under running water for 30 seconds. This will remove any minuscule shell pieces from the egg.

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Blogging Marathon-Perkedel Ketang

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Today is Day 2 of the 3 day Blogging Marathon on Fritters. My recipe for the day is for Perkedel Ketang which is a potato based fritter from Indonesia.
It is yummy, easy and actually does not need too much oil. And as I write this, my two year old has already finished one and is in the process of cleaning off the next one. What more can I ask for?
WHAT YOU NEED
2 Russett potatoes
2 garlic cloves
1 shallot
2 tbsp fresh or dried herbs
2 tsp – 2 tbsp corn flour ( See notes)
Salt
Pepper
2 tbsp Oil
1 egg
WHAT TO DO
Boil potatoes so that it can be mashed completely without any lumps.
Grind garlic and shallot to fine paste.
Mash potatoes fully and add salt and pepper
Add the shallot, garlic mix to the potatoes.
Add the herbs and mix
Divide the potato mix into 8 to 10 pieces and flatten each to make thin patties
Sprinkle corn flour on all the patties
Heat the oil
Beat the egg in a wide mouthed vessel so that it is easy to dip
Dip each patty in beaten egg and place it in the oil
Patties should be half submerged in oil.
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Remove when both sides are golden brown
Notes
1. You can use any other type of potatoes to make these fritters. The advantage of Russett potatoes is that it is easily mashable and also easy to shape.
2. If you are not using Russett potatoes then you may have to add some corn flour to the potato mix in order to be able to shape the patties.  The quantity of corn flour depends on the type of potatoes used.
3. The preferred method to grind garlic and shallot is by using mortar and pestle. But you can grind with a mixer or you can grate them.

Blogging Marathon – Apple Fritters

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Before you frown, let me tell you that I am one of you. I am also not in favor of cooking fruits in any way and believe that they taste best when eaten raw. Well, I don’t  even peel fruits if I can help it.But (of course there is a but) some recipes go beyond and call out to you. Don’t they? This is one such. So forgive. And while you are in that mood also extend the forgiveness to my future upside down pineapple cake which I will be making as soon as I get THe pineapple 😀Ok, the great news is that I have finally found a food blogging marathon. Can you believe this was happening for four years and I couldn’t find it till now. Google, how could you? Anyway, I found it and then had to wait for a month to sign up and then another month to participate. If nothing else, the kitchen has taught me patience.So I am part of this Blogging Marathon. Yay!

The rules are – 3 Fritters in 3 Days from 3 Cpuntries. Wiki says Fritters = Batter + Filling + Deeeep Fry! Yumm

Here is my recipe for Apple Fritters and from the sketchy info I got, it is an American Classic

WHAT YOU NEED

3/4 cup All purpose flour

Pinch of baking powder

Pinch of salt

1/2 cup yogurt /curds

1 Egg

4 Medium sized apples

Oil for frying

1/4 cup Sugar

2 tsp Cinnamon

WHAT TO DO

Mix the flour, baking powder and salt

In a separate bowl beat egg and mix it with the yogurt

mix the wet with the dry ingredients

Core the apples and cut them into thin rings (around 1/4 inch thickness). Then cut out a portion from the centre with a cookie cutter to make the apple rings

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heat oil

mix sugar and cinnamon in a plate. If you are a cinnamon fan like me, feel free to increase the quantity of cinnamon by another teaspoon.

dip the apple on the batter and gently place it in the oil. Fry till both sides are golden brown.

sprinkle sugar mix while still hot.

Gobble it up ASAP.

Notes-

1. I found that I did not need the entire amount of sugar since I like a subtle sweet instead of it being overpowering. So adjust according to your taste. You can use the balance sugar mix for your tea or coffee.

2. If you have batter remaining, you can add some chilly powder, more salt and herbs and use the batter for onion or capsicum rings. I did and they were not so bad.

3. Every page I read on apple rings advised to serve immediately on making them. I did, not that I needed an excuse.

4. I did not peel the apple and it tasted good. But you can peel if you so want.

Happy Fritters!