Onion Pakkoda/Ulli Pakkoda/Crispy Onion Fritters

Onion pakkoda is a tasty tea time snack. I already added Onion Vada/Ulli Vada here. This too follows the almost same recipe with slight variations.

Ingredients:

Onion(big in size)	2
Green chilly	3
Besan/Kadalamavu	1/2 cup
Turmeric Powder	2 pinch
Chilly Powder	1/2 tspoon
Asafoetida powder	2 pinch
Curry leaves	2 sprig
Salt	to taste
Oil	to deep fry
Hot Oil(optional)	2 tspoon
Ginger(optional)	1 inch piece
Rice powder	1 tbl spoon

Preparation:

(1) Slice onion roughly and make lengthwise pieces. Chop ginger and green chillies finely. Ginger is not added here.

(2) Now add onion slices, green chilly, ginger, turmeric powder, chilly powder, rice powder, curry leaves(not added here due to shortage), salt and hot oil. Mix well. After that add besan. Mix again. The mixture will be moisturized due to the presence of its water(you can even wait for 5 minutes to see how moisturized it will be). Now sprinkle little water say 2 tspoons and mix well. Make a rough/hard mixture. Don't add more water which makes pakkoda less crispy.

(3) Meanwhile heat oil in a bottomed pan. Sprinkle the mixture in oil using hand or spoon. Cook in low to medium flame. Let it deep fry till the color changes brownish and crispy. 

Onion pakkodas will be now ready. Drain in kitchen tissue.

Enjoy hot pakkodas with tea/coffee….

Tips:

• Adding hot oil while mixing helps to turn pakkoda crispy.
• Be careful while adding water to the mixture. Less water will give crispy pakkodas.

Spicy Tomato Garlic Chutney/Thakkali Kara Chutney-No Onion No Coconut

Another spicy chutney recipe with no coconut and onion. It's a simple tomato chutney with garlic flavor. Goes well with dosa, idly or chapathi. It stays longer even for some  4 to 5 days if refrigerated.

Ingredients:

Tomato	2
Garlic	8 cloves
Dry Red Chilly	7
Oil	1 tspoon
Salt	to taste

To Temper:

Oil	1 tspoon
Dry Red Chilly	1
Urad Dal	1 tspoon
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of garlic cloves. Chop tomato into cubes.

(2) Heat oil in a pan. Add dry red chilly and garlic cloves. In low flame saute till color of garlic changes to light brown. Switch off the flame and allow to cool.

(3) Grind the cooled ingredients in a mixer with needed salt and make a fine paste without adding water. Make a salt test.

(4) Now heat oil in the same pan. Temper with the ingredients one by one shown under heading "to temper". Pour the ground paste into it. Heat it for another 2 minutes so that the raw smell of tomato  leaves off. Switch off the flame. Your chutney is now ready.

Have it with idly/dosa/chapathi..

Tips:

• The above recipe is too spicy. Adjust the amount of dry red chilly according to your tolerance level. 

Netholi-Nethli Meen Fry/Anchovy Fry-Kerala Style

Hi all, it's been a long time i posted here something. I have been going through various things in life and now it was because of your likes and queries to my previous posts i thought of a reentry.Thanks everyone:). Finally i'm here with another easy recipe.

Netholi Porichathu is my all time favorite. Already i posted a recipe with anchovy. The below recipe comes with slighter variations.

Ingredients:

Anchovy fish/Smelt fish/Natholi	1 lb
Red chilly powder	5 tspoon
Turmeric Powder	1/4 tspoon
Pepper Powder	1 tspoon
Ginger	1 inch piece
Garlic	4 cloves
Small Onion/Shallots	8
Lemon juice	2 tspoon
Coconut Oil/Cooking Oil	to fry
Salt	to taste
Curry leaves(optional)	1 sprig

Preparation:

(1) Wash and clean the fish. I removed the head and tail part using hand. Remove the guts from its belly using hand. Scale the body from tail to head in some sharp surface or using a butter knife. (Knife is not necessary for cleaning anchovies or smelt fish )Handle as per your convenience. Take the cleaned fish in a bowl. Add lemon juice and little salt to it. Mix once. Keep it aside for 5 minutes. This helps to get rid of the fishy smell.

(2) Take onion, ginger and garlic in a mixer and grind it. To this add chilly powder, turmeric powder,pepper powder,curry leaves and salt. Grind it again and make a fine paste by sprinkling 1 tspoon of water to it.

(3) Add the ground paste to  fish and mix well so that it coats well. Let it marinate for another 20 minutes. You can also cook without marination.

(4) Heat oil in a pan and add fish to it. Allow to fry by turning the fish once. Let it turns crispy. Cooking time depends on the vessel and heat used. Once cooked drain on kitchen tissue.

Your yummy and crispy fish fry is now ready.Enjoy…

Tips:

• The whole fish is edible. You can eat its bone too.
• Since anchovy is a small fish,  it tends to break easily while cleaning and cooking. Handle with care.
• Adding lemon juice helps to reduce the fishy smell.
• Cooking with coconut oil gives an authentic flavor.
• Adjust spiciness according to your tolerance level.