I had seen a pal kootu recipe in Meenakshi Ammal’s Samaithu Par volume, but was always wondered if milk in a curry would be something I would like. Finally decided to try it, and sorely regretted not having cooked for the past thirty years. This is such a mellow dish, and is perfect with rice. I haven’t tried it with rotis, but don’t see why not. Typically made with ridge gourd, yellow pumpkin, it takes mellow vegetables. On to the recipe now!
A satisfying starter, tea time snack. Somewhat healthy! Steamed potatoes, peas, green beans, carrots mashed with onions, ginger, chilies, dipped in a batter of chick pea and rice flour, and deep fried. While you can make this with just potatoes, the addition of vegetables adds some color and a lovely dimension to the dish.
If you asked me what my most favorite snack is, I’d say bajjis! in a heartbeat. And my favorite weather is a breezy, cloudy, midly rainy day (but not so rainy that it’ll disrupt life). Put these two together, and you have the perfect day! It’s been raining for a week now, and I kept resisting frying something, trying to be healthy. But yesterday my resolve crumbled. Plus, I had these peppers I’m growing that were meant for bajjis! They were sad, and begged me to dip them in batter and plunge them in hot oil. Okay that’s going too far, but I did feel I was depriving them of their fateful destiny, and from reaching their full potential. (I resolved to walk extra when the weather got better)
Simple to make, ready in less than 30 minutes, and vegetables, whether fried or not, are still a good choice!
This recipe is from Allison, who has been dating my son for about 31/2 years now. Allison is vegan, and a big fan of cooking and eating Indian food. She can polish off a big bag of bhel mix all by herself. This was one of the first recipes she made with/for my son, and has also made for us one Thanksgiving.
Bonda is a south Indian delicacy where urad dal batter or spiced vegetable mix is coated in a chickpea flour batter and deep fried. It’s ideal for an afternoon tea. There is the plain bonda/mysore bonda which is made with an urad dal batter spiced up with pepper, coconut, and cumin seeds. Then there is the filled bonda which is where today’s recipe comes in – it has an outer covering made of a chickpea flour/rice flour batter, into which boiled and spiced up veggies (primarily potatoes, and optionally mixed vegetables) are dipped in, and then deep fried. They are all deep fried.
It can be served with a chutney such as coconut or peanut chutney. Or just by itself, as it’s spicy enough. Have it with a cup of coffee or tea on a rainy day to perk you up. I made these beauties for game day this weekend for the Jags playoff game. They lost, but the snack was a win!
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