June 20, 2014

CABBAGE PAKODA WITH HOT MASALA TEA/CABBAGE PAKODI AND MASALA CHAI/SPICY INDIAN DEEP FRIED CABBAGE FRITTERS WITH MASALA TEA/STEP BY STEP PICTURES/HOW TO PREPARE MASALA POWDER FOR TEA


Besan flour/gram flour/chick pea flour is one of the famous ingredient which we can see in every indian home..Using this flour can prepare number of sweets and savory foods.Specially for deep fried snacks besan flour is very popular..It`s difficult to get chick peas flour here in foz and I brought it from india...Actually,I planned to prepare some boondi for spice mixture first.But after 2 trails of boondi making felt dull and then went with pakoda preparation...Cabbage is the very common vegetable which I buy compulsory every time...While planing to make boondi,I also chopped some cabbage for curry and in that some quantity went into pakoda recipe...

Pakoda or pakora is a popular deep fried snack in india which prepared with chickpeas spices batter  and vegetables.They are very crispy and spicy in taste...In that,spinach,paneer and onion pakodas are very famous.cabbage pakoda is also a familiar snack which people makes often in home..Already I posted pakoda  recipe long time back with single click,but there was no comments..So,After editing pictures,searched for old recipe and posting in the same one with new pictures..

Pictures are too many.So,please be patient until the post upload completely....


CHICKPEA FLOUR BENEFITS:

Prevent Cardiovascular DiseaseReduces bad cholesterol in the blood

Great Benefits on Intestinal FloraIncreases good bacteria
Protects against colorectal cancer
Contributes to the effectiveness of the immune system
Helps increase the assimilation of minerals and vitamins

Controls type 2 DiabetesLow glycemic index

Excellent Source of FiberReduces the risk of colon cancer
Controls appetite
Helps control manage your weight
Prevents constipation

Excellent Source of ManganeseThis crucial mineral helps the body form connective tissue, bones, blood clotting factors and sex hormones. Not only it plays a role in fat and carbohydrate absorption, it regulates blood sugar and helps normalize brain and nerve system.
Source of CopperCopper is important for proper growth, absorption of iron and enzymatic reactions. It maintains the integrity of connective tissues, ageing and produces energy. It also enables normal metabolic process in association with amino acids and vitamins.

Source of Folic AcidFolic acid assists the production of red blood cells, helps the heart stay healthy and keep the brain young. It is essential is fetus development and it can reduce depression.


CABBAGE BENEFITS:

Helps prevent cancer:

Immunity booster:

 Anti-inflammatory properties:

 Eliminates the risk of cataract:

Reduces risk of Alzheimer’s disease:

Helps in treatment of peptic ulcers

Assists in weight loss:

Provides relief from constipation:

Proper skin care:

Provides relief from sore muscles:



Storage Tips:
  • While storing, it should be ensured that it retains its freshness and Vitamin C content and this can be best done by keeping it cold.
  • Loose leaved cabbages do not last long and it should be stored in a cool, dark place.
  • Whole head of cabbage should be kept in a plastic bag and can be stored in the refrigerator for up to a week or two.
  • Red and green cabbages can be stored for 2 weeks while Savoy cabbage can last for a week.
  • It should be noted that the older the cabbage gets, the stronger is the flavor and odor. A cabbage remains fresh as long as its head is not chopped off. Lose leaves lose their freshness rapidly.
  • In case you need half a head of cabbage, the remaining half should be placed in plastic bag with few drops of water on the cut side and refrigerated to enable it last a few more days.
  • Another way to store it is to freeze it. For this purpose, cut the vegetable into coarse shreds and blanch for about 2 minutes in boiling water. Drain and chill the shreds. Place them in airtight containers and freeze.
  • Cooked cabbage can also be refrigerated in a covered container for up to 4 days.

CATEGORY- DEEP FRIED INDIAN VEGETARIAN SNACKS
PREPARATION TIME- 15 MINUTES
COOKING TIME- 15-20 MINUTES


Ingredients

Cabbage finely chopped-1-2 cups
greenchilli paste-1 tsp(optional)
red chili  powder-to taste
turmeric powder-1/2 tsp
fresh coriander leaves chopped-few 
garam masala-1/2 tsp
salt-to taste
coriander powder-1/8 tsp(optional)
ginger garlic paste-1 tsp
soda-pinch(optional)
besan flour/chick pea flour/senaga pindi -1 cup
oil-for fry


HOW TO COOK

1.wash well the chopped cabbage and let it dry in colander
2.take flour in a bowl add all other ingredients (except oil)make it into a batter.
3.Heat oil in kadai and now take small size of  cabbage+ besan flour batter dumplings and fry it in the hot oil carefully.
4.Fry in medium flame and never load pan with many.
Serve hot with ketchup and tea.goes well as evening snack.


WHAT IS TEA:

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant.But indian tea is which prepared with milk,tea powder and sugar with some water..In some areas people also adds fresh masala powder for taste.


HOW TO PREPARE SIMPLE MASALA TEA POWDER(MY OWN)

WHAT YOU NEED

Green cardamom pods-3-4
cinnamon stick-2 inches
cloves-5
black pepper corns-10
ginger powder-1 tsp
dried ginger skin- 1 tsp



Dry roast all the spices in pan on medium heat and grind into coarse powder..Store in air tight container box.

WHAT YOU NEED TO MAKE TEA

Milk-2 cups
water-2 tbsp
tea powder-1 tbsp
sugar -to taste
masala powder-1 -1 1/2 tsp


 HOW TO MAKE TEA

Heat milk with water and let it boil.Once the milk starts boiling add tea powder,sugar and masala powder..

Let it boil for 5 minutes in low flame for strong masala taste.

Serve hot with pakodas and biscuits.



STEP WISE PICTURES-EASY TO DO









Your`s lovingly,


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