kalpana’s la cucina..... spice 4 all seasons: BREAD PAKODA WITH NOODLES

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Monday, 11 July 2016

BREAD PAKODA WITH NOODLES

A very popular and quick breakfast recipe with a difference. My elder daughters favourite one. In this recipe, the bread is coated with a batter which is made with cooked noodles, thinly chopped capsicum, chopped onions, thinely chopped cabbage and chopped coriander. It sounds weird. Everyone loves it and I often make it when it’s dark, dull, cold and raining outside. There is no stuffing involved. Just dipping the bread pieces in the flour and veggie batter and fry them. The choice of bread to be used depends upon you. Pakodas made with white bread tastes good, but for a wholesome option you could use brown bread or whole wheat bread/ multi grain bread etc. Serve these yummy bread pakodas with sweet tamarind chutney, mint chutney or even coconut chutney. Usually at home we have the pakodas with tomato ketchup.

It’s a rainy season again and it’s time to indulge in some lip smacking snacks. Here is my own creation recipe which helps you on a rainy evening with a hot cup of adrakwali chai / a cup of coffee. There are some more recipes which are best relished during monsoon season which I have already shared in my blog.

INGREDIENTS:

1 Cup Besan Flour /Gram Flour

½ Cup Maggie / any noodles, boiled

¼ Cup Chopped Capsicum

1 Carrot Thinly Sliced

½ Cup Chopped Onion

½ Cup Chopped Cabbage

¼ teaspoon Carom Seeds

½ teaspoon Sesame Seeds

¼ teaspoon Cumin Seeds

A pinch of Asafoetida

2 teaspoon Red Chilli Powder

½ teaspoon Turmeric Powder

Salt as per taste

Water

Oil for frying

3-4 Bread Slices, Cut into small cubes [6 pieces of 1 bread]

METHOD:

STEP 1 – You have to boil the noodles, drain them in a colander. Chop veggies before you start for the recipe.

STEP 2 – On your cutting board, slice the bread slices into small sized cube shaped pieces.

STEP 3 – Now make a besan batter with besan flour, turmeric powder, red chilli powder, salt, sesame seeds, carom seeds and cumin seeds.

Then add noodles to the mix

Mix all the ingredients with water. Batter should not be very thick nor too thin.

STEP 6 – Heat a pan with sufficient oil in it for deep frying the pakodas. Don’t over heat the oil. Check by dropping a small amount of batter in it. If it comes up immediately then the temperature is perfect.

STEP 7 – Now take 1 piece of bread cover it with the batter

and drop in the hot oil. Be gentle with the pakodas. Don’t keep the bread slice in the batter for long time which tends the bread to break. Repeat this, but don’t make over crowding in a pan while frying. At one time 3-4 pakodas should be there in the fry pan.