Besan flour – 2 tbsp Red chili powder – ½ tbsp. Coriander powder – 1 tsp Fennel powder – ½ tsp Cumin powder – ¼ tsp Salt – as needed Oil – to deep fry
5. Heat oil in a kadai, once heated, keep the flame medium and start frying pavakkai as small batches. 6. Fry both sides equally to a golden brown, drain excess oil and place on a kitchen towel. 7. Serve hot with coffee or chai.
This is a delicious dish, a mix of American, European and of course the Chinese influence. All vegetables in this recipe can be eaten raw, so make sure to properly cook the mushrooms, but leave the veggies tender
Snack Mix Recipes | Recipes from all around the world
Karela/BitterGourd stuffed with besan & spices and cooked in tangy tomato gravy. Karela or Bittergourd is very well known for its bitterness in its taste and hence people usually keep away from this vegetable
We had take away chips from the pub and shop bought buns to keep things simple. Try homemade rolls. This week has been manic – normal work, extra work in the evenings to help a friend for a fortnight, man flu and local flooding have all played their part