Pori Urundai (Puffed Rice Balls)

Karthigai Deepam is a festival of lights,celebrated in Tamil Nadu during the month of Karthigai. This festival is never complete without getting to eat the crispy Pori Urundai's. This is a simple and quick recipe made out of Jaggery and Puffed Rice or Nel Pori (Wheat based)

Time:Making Time (30 mins)

Difficulty level:Easy

Ingredients:

• 4 cups of Puffed Rice
• 1 cup Jaggery
• 1 cup Water
• 1/2 tsp Cardamom Powder
• 2 tsp Ghee

Preparation:

1. Mix the Jaggery with water and filter it to remove any impurities.
2. In a heavy bottomed vessel, add 1/2 tsp of Cardamom Powder and ghee to the Jaggery water and mix well.
3. Keep stirring until it reaches a string consistency (Kambi Paggu consistency) * When you pour a spoon of Jaggery Syrup into a cup of water, it should not dissolve but harden like a ball.
4. Once the desired consistency is reached, add the puffed rice to this and mix well
5. Grease your hands and make small balls out of the mixture when it is  warm.Otherwise it might get difficult to roll them

Chef's Tip - You can also add pieces of Dry Coconut to this mixture before rolling them.Believe me it tastes even better :)

Cabbage Pakoda

Are you looking to make something different with Cabbage Leaves?? Then this recipe is a must try!. I love the crisp texture and flavors that go into its making.The green chillies and ginger are the main ingredients that set everything off.

It is a snack that is super easy,quick to make and a definite crowd-puller :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• 2 cups of chopped Cabbage
• 1/2 cup finely chopped Onions (Optional)
• 1 1/4 to 1 1/2 cups Besan/Chick pea flour
• 2 1/2 tbsp Rice Flour
• 1/2 tap Red Chili Powder
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder
• 2-3 finely chopped Green Chilies (adjust)
• 1 tsp Ginger-Garlic paste
• 10-12 Mint(Pudina) leaves finely chopped - Optional
• 2 tbsp finely chopped fresh coriander leaves
• 2 tbsp Hot oil
• Water as required
• Salt to taste
• Oil for deep frying

Preparation:

1. Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. 
2. Add very little water and mix well.The batter should just coat the Cabbage and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
3. Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
4. Serve crispy hot Pakodas  with Mint Chutney or Tomato sauce.

Chef's Tip - Before mixing the ingredients together, add a spoon of ghee with a pinch of baking soda(Optional) and coat the vessel. This helps in making the pakodas more crispy.

*These pakodas can be stored in an air tight container for 2-3 days.