Topic started by Saras (@ adsl-66-72-128-15.dsl.dytnoh.ameritech.net) on Tue Oct 7 16:19:15 .
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Responses:

• From: Saras (@ adsl-66-72-128-15.dsl.dytnoh.ameritech.net) on: Tue Oct 7 16:20:36 EDT 2003
  
  Pakoda or Pakodi, what ever...in telugu.
  But,i want the recipe.
  I tried my best to make them crispy, no use.
  Can any one help me with that?
  
  
• From: aarthi (@ 206.70.243.251) on: Tue Oct 7 19:03:35 EDT 2003
  
  Hi Saras,
  For pakodas, chop whatever vegetable you want to use.
  Onion
  Potato
  Caulifower
  Then make a paste of kadalai maavu and add 2 tablespoons rice flour.
  the paste should not be very watery. Add salt, chilli powder and some chat masala if you like it spicy.
  Now dip the vegatables in the batter and fry them.
  the oil should be piping hot when you fry them.
  If you want them to be more crisp, increase the proprtion of rice flour.
  hope this will help you.
  
  
• From: kavi (@ 213.78.76.9) on: Wed Oct 8 02:51:41 EDT 2003
  
  Hi,
  
  This is the recipie for Vengayam pakoda that my mother in law makes.
  
  Kadalai maavu - 4 table spoon
  Arisi Maavu 2 table spoon
  Rawa 2 table spoon
  Salt for taste
  Chilli powder for taste
  Perungayam
  
  Mix all the above ingredients without water.
  
  Fine chop the onions. take some in another dish.
  
  Add little bit of the above mixture.mix well. sprinkle little bit of water only if needed. ensure that you dont make a paste of it.
  
  the maavu should be enough to bind all the onions together. Now heat oil in a pan. With the help of tea spoons u add the oinions mix into the oil.
  
  And there you have your pakods ready
  
  
• From: sinchana (@ w146.z064000253.bwi-md.dsl.cnc.net) on: Wed Oct 8 13:49:03 EDT 2003
  
  kavi
  what is arisi maavu and perungayam
  
  
• From: w (@ 203.125.140.10) on: Wed Oct 8 21:58:56 EDT 2003
  
  do pakora
  
  
• From: sd (@ 203.125.140.10) on: Wed Oct 8 22:47:03 EDT 2003
  
  asf
  
  
• From: kavi (@ 213.78.68.136) on: Thu Oct 9 02:36:53 EDT 2003
  
  Hi Sinchana,
  
  Arisi maavu is Rice flour and
  Parungayam is Asafoetida or ' hing' in hindi.
  
  
• From: saraswati (@ 202.88.190.78) on: Fri Oct 10 03:42:08 EDT 2003
  
  Hi Saras,
  For pakodas, chop onions,green chillies and curryleaves in sufficient quantities add salt, a pinch of baking soda and mix thouroughly with basin.The dough so made should neither be too thin nor too thick.Heat 4 table spoonfuls of hot cooking oil to the paste and mix thouroughly and keep it aside for half an hour.If you want your pakodas a little bit spicy add a little bit of garlick ginger paste and make pakodas.The pakodas should be fried till they turn deep yellow color.
  More quantity of curry leaves and chopped onions will make the pakodas more crispy.Enjoy tasty and crispy pakodas.
  
  
  
• From: ANNA (@ 195.229.134.1) on: Sat Oct 11 05:18:22 EDT 2003
  
  WHY DONT U TRY THE ABOVE RECIPE WITH SOME CORIANDER LEAVES, IT TASTES GREAT
  
  
• From: Shakthi (@ 203-195-199-244.now-india.net.in) on: Sat Oct 11 07:06:33 EDT 2003
  
  some tips which u may wanna try or may like...
  
  Add 1 tea spoon of ghee to the batter (before mixing water) and then add water only for that part which u wanna fry . (water should be just enough to bind the dough as mentioned earlier by others)
  
  
  

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