Egg Pakoda

-
As a kid me and my brother were bribed by my Dad with kiss-me bar chocolates during our exams. I guess it was my Dad's way of making us forget about the exam jitters and rather be excited about it. As we grew the kiss-me bar chocolates were replaced with different kind of favors, for my brother they used to be new pens, bubble gums and for me it used to be street food mostly samosa, vegetables cutlets or egg pakoda. 


Till date if I have an exam or interview to attend I try to treat my self with something or other. The only drawback now-a-days is I have to prepare it myself rather than dad getting it in paper packs.


So I had a mid term this week so I prepared egg pakoda to treat myself and give a taste of my childhood to Tanmaya.


Ingredients:

  1. Egg: 2 boiled
  2. Potato: 1 medium boiled
  3. Egg: 1 ( for egg wash)
  4. Salt : as per taste
  5. Red chilli: 2-3
  6. Cumin seeds: 1 tsp
  7. Bread crumbs: 1/2 cup (I used italian flavored bread crumbs)
  8. Oil: to deep fry



Procedure:


Dry fry the red chilli and cumin seeds and make a fine powder with it.
Mash the boiled potatoes and add salt and red chilli and cumin powder as per your taste. Make a smooth mashed potato.
Heat oil for deep frying.
Peel the boiled eggs and cover then with mashed potato mix.
Dip it in egg wash and roll it in the bread crumbs. Coat  it well and fry it in the oil till turns golden brown.




Serve it hot with tomato sauce, sweet chutney or relish as an appetizer with some green salad like Tanmaya ;). 




Either ways have fun.


Till then happy blogging.


Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more

Aloo Bharta ( Orissa Style Mashed Potato)

-
Image
As a kid one thing that made me go gaga was aloo bharta with rice. My Grandma makes the best aloo bharta ever. Every year we would go to our village for the summers and among all the running around, swings and swims in the family pond one thing that I miss the most is my grandma's aloo bharta. Its like the ultimate comfort food.  There is actually not much to the recipe but still it just makes me feel loved and cared. Ingredients: Potatoes: 2 large boiled with the skin Green chillies: 2-3 chopped finely Dry Red Chillies: 2 chopped Onion:1 large chopped Mustard Seeds: 1/2 tsp oil: 1 tea spoon Salt to taste Procedure: Peel the skin of the potatoes and mash well with no lumps. Take the oil in a pan and heat well.traditionally mustard oil is used but Tanmaya does not like the taste of it so I use normal vegetable oil. You can always use mustard oil, it will for sure enhance the taste. Add the mustard seeds and red chillies, as the mustard seeds stop splutt
Read more