Topic started by gayatri (@ 213.78.168.116) on Fri Jul 4 10:58:17 .
All times in EST +10:30 for IST.

Hello Hemantji,

Today i tried your recipie Medhu pakoda. For some reason i dont know, the pakodas got cracked in the oil..they did not break into two but got cracked...can u tell me why this cud have happened and what i can do to prevent this..i tried ur recipie with omam..

Thanks

Responses:

• From: Hemant (@ 203.195.208.26) on: Fri Jul 4 11:48:48 EDT 2003
  
  Hello Gayatri,
  If the dough is too dry or quality of flours not proper, such things do happen.
  Another reason may be usage of Soda bi carb.
  If in excess, sometimes they lead to cracking.
  I have received some excellent feedback from different people.
  So there should be some problem at your end.
  Try again please.
  
  
• From: gayatri (@ 213.78.64.150) on: Mon Jul 7 05:16:22 EDT 2003
  
  Sure Hemantji,
  
  I am sure that the mistake would have been from my side. Thats why i wanted to know where possibly i could have went wrong. Thanks for your clarifications. Will surely try it again
  
  Thanks
  
  
• From: Hemant (@ 203.195.208.26) on: Mon Jul 7 09:18:22 EDT 2003
  
  Wish you luck Gayatri.
  
  
• From: yazhini (@ ) on: Tue Dec 9 14:49:17
  
  where is this recipe?
  
  
• From: aarthi (@ 206.70.243.251) on: Tue Dec 9 14:56:22 EST 2003
  
  I am also looking for a recipe for medhu pakoda.
  Please let me know where it is.
  
  
• From: guns (@ 81.255.2.227) on: Thu Dec 11 01:42:30 EST 2003
  
  aarthi and yazhini,
  
  pls go to hemanthji web site , u will find all your needs in cooking.
  
  http://www.hemant-trivedis-cookery-corner.com/
  
  nice cooking
  
  
• From: aarthi (@ 206.70.243.251) on: Thu Dec 11 10:33:43 EST 2003
  
  Dear Guns,
  I have already scanned this site. I cant find medhu pakoda on it.
  
  
• From: Hemant Trivedi (@ 203.195.208.26) on: Thu Dec 11 12:01:49 EST 2003
  
  Hello AArthi,
  I tried myself and I am not able to locvate the recipe.
  I think Sarah must be having it since this recipe I think was on her request that I had posted it.
  Hello Sarah, plese repost the same.
  
  
• From: Hemant Trivedi (@ 203.195.208.26) on: Thu Dec 11 12:13:50 EST 2003
  
  Hello Aarthi,
  I located the recipe which was posted in June.
  Happy frying. !!!
  
  
  From: Hemant (@ 203.195.208.26) on: Thu Jun 19 05:35:16 EDT 2003
  
  Hello Sarah,
  Here is the recipe (long awaited) you wanted. Enjoy !!
  
  MEDHU-PAKODA
  
  My first taste of Medhu Pakoda was in 1962 when I returned to Madras from my village in Gujarat. Just round the corner from my house, fourth building had two hotels.One was Udipi hotel (Now owners own Swagath Hotel Royapettah) and adjucent to it was a non vegetarian hotel.Medhu pakoda was consumed in the evening with Kapee (coffee).A plate of Medhu pakoda (four nos) and a cofee cost 4 annas. I still remember the taste of pakodas and dosais served there. I got this recipe from Agra sweets Bangalore.
  
  INGREDIENTS
  
  Rice flour 100 gms
  Kadalai Maavu 150 gms
  Chilli powder 1 spoon
  Green Chillies 4 to 5 nos.
  Curry leaves 1 sprig
  Black pepper 1/2 spoon.
  Jeera 1/2 spoon
  Omam 2 pinches
  Cashew nuts 10 nos
  Ghee /oil 4 to 5 spoons
  Soda Bi-Carb Quarter spoon
  Chilli powder 3/4 spoon to 1 spoon
  Salt to taste
  Oil (groundnut) 250 ml
  Water for dough a little
  
  
  METHOD OF PREPARATION
  
  Mix rice and Bengal Gram flour along with salt, chilli powder, Jeera, Omam and coarsely pounded Black pepper. Add finelly shredded curry leaves and thinly sliced green chillies in round rings. Make a fine mix . Now take a wide mouth cup and make a mixture of Soda Bi Carb and Ghee/oil . agitate with spoon or fingers to make a milky frothy paste . Add this soda and ghee/ oil mix to the just mixed flour and once again mix thoroughly so that soda and ghee are mixed uniformly. Heat oil for frying in a kadai, till the oil gets hot, make five or six portions of dry flour mix and take individual portion and add just a little water so that it will bind the dough and No more.If you add more water, the dough will turn into batter.So be careful when you add water.Make small urundais of a large marble size.Insert small pieces (halves) of Cashew nuts in each pakoda urundai. dough will turn into batter. Fry the pakodas till golden brown to slightly darker brown shade.
  
  Some people add chopped onion to Medhu pakodas also.
  If you want , you may add onion too.Regular Medhu pakodas you get in Hotels donot have Omam in it.Instead it has Onion.So if you are using Omam, avoid Onions.
  
  Keep a paper in a vessel and drop the fried Pakodas in it.
  
  Serve HOT.
  
  More recipes are waiting for you at the following URL,
  
  http://www.hemant-trivedis-cookery-corner.com/
  
  Please post your feedback.
  
  
  
  
  
  
  
• From: aarthi (@ 206.70.243.251) on: Thu Dec 11 14:14:54 EST 2003
  
  Thanks a lot Hemantji.
  I am going to try this out today itself!!!
  
  
• From: guns (@ 81.255.2.227) on: Fri Dec 12 03:24:34 EST 2003
  
  AARTHI,
  
  since i read this recipe in Hemanthji site i refered that URL. But now i understood that, it was in his old responses. Anyhow u try and let us know the taste.
  
  
• From: aarthi (@ 206.70.243.251) on: Fri Dec 12 18:04:56 EST 2003
  
  Ok Guns,
  Wait till Monday, I'll definitely let you know.
  Cheers,
  Aarthi
  
  
• From: guns (@ 81.255.2.227) on: Mon Dec 15 03:12:29 EST 2003
  
  aarthi, also u try ENNAI KATHIRIKAI"
  
  i tried , this chettinad recipe, it has come excellent. all my family members has appreciated me.
  
  just for a suggestion. Hope today u could have tried pakoda ???
  
  
  guns
  
  
• From: Khushi (@ wren.nationwide.com) on: Mon Dec 15 10:09:38 EST 2003
  
  Guns,
  Where is this ENNAI KATHIRIKAI recipe? Can you please let me know.
  
  -Khushi
  
  
• From: aarthi (@ 206.70.243.251) on: Mon Dec 15 13:10:18 EST 2003
  
  Hi Guns,
  Sorry I cudnt try it out as I could not find soda bi carb. Is it the same as baking soda? I wasnt sure so thought i'll check.
  Ok, I'll try our ennai kathrikai definitely.
  
  
• From: :) (@ d150-45-15.home.cgocable.net) on: Mon Dec 15 14:13:20 EST 2003
  
  soda bi carb is baking soda.
  
  
• From: aarthi (@ 206.70.243.251) on: Mon Dec 15 16:06:17 EST 2003
  
  oh..
  i thought i saw 2 different things like baking soda and soda bicarb.
  too bad.
  thanks smiley!
  
  
• From: guns (@ 81.255.2.227) on: Tue Dec 16 01:51:55 EST 2003
  
  hi, Khushi
  
  This recipie has been posted by Bharagavi Raj in one of the previous threads.
  
  Chettinad brinjal curry.
  ENNAI KATRIKAI
  1/4 KG OF SMALL GREEN BRINJALS WHICH HAS THORNS.
  (COLOUR MOST PREFFERED IS GREEN & WHITE BRINJALS)
  PICK UP AS SMALL AS U CAN ,FRESH.
  TAMRIND PASTE 3CUPS
  TIL OIL(NALAI ENNAI)6SPOONS
  SINCE WE USE A BIT OF MORE OIL,FOR THIS RECIEPE WE ALWAYS USE TIL OIL WHICH IS GOOD FOR HEALTH N TASTES GOOD FOR THIS RECIEPE.
  MUSTARD SEEDS1/2 SPOON
  CURRY LEAVES 2/3 LEAVES
  TURMERIC POWDER 1/2 SPOON
  METHI SEEDS 1/2 SPOON
  DRY MASALA:
  DANIYA SEEDS 50GMS
  UDAD DAL 50GMS
  CHILLI 50GMS
  HING (ASOFETIDIA) A PINCH
  SALT FOR TASTE.
  
  METHOD
  DRY ROAST THE DRY MASALA INGREDIENTS.
  GRIND IT INTO A SMOOTH POWDER IN A GRINDER.
  WASH THE BRINJALS ,JUST CUT THE STEM N WITHOUT TOTALLY CUTTING THE BRINJAL MAKE FOUR CUTS IN THE BRINJALS.
  FILL THE MASALA INTO EACH OF THESE WHOLE BRINJALS.LEAVE THE REMAINING MASALA FOR THE GRAVY
  IN A DEEP POT,HEAT THE OIL,SPLATER THE MUSTARD SEEDS,METHI SEEDS N TURMERIC POWDER ONCE THE OIL IS HOT,ALSO ADD THE CURRY LEAVES.NOW PLACE THE BRINJALS ONE BY ONE SLOWLY IN THE PAN N LET IT GET FRIED FOR ABT A MINUTE.
  NOW POUR THE REST OF THE MASALA,N THE TAMRIND WATER.LET THIS COOK COVERED ,IN MEDIUM FLAME FOR ABT 1/2 HR.CHECK AFTER EVERY 15MINS.
  THE INDICATION FOR IT TO BE COMPLETELY COOKED WILL BE WHEN THE OIL COMES ABOVE THE GRAVY.
  SERVE HOT WITH STEAMED RICE N PAPADUM.
  PS:QUANTITY OF CHILLI CAN VARY ACCORDING TO ONES TASTES.USUALLY THE SPICE IS VERY HIGH.
  
  
  Let me know do u like this or not?
  
  
• From: aarthi (@ ) on: Mon Dec 29 10:57:47
  
  Hi,
  I tried out Medhu pakoda and it came out well, but the pakoda did not come out very soft. Also, I expected the pakoda to increase in size as soon as I out them in the hot oil. But they remained the same size. Can anyone help me and tell me what could probably be wrong?
  
  
• From: s (@ 61.11.78.144) on: Fri Jan 2 13:09:19 EST 2004
  
  Hi,
  
  You can visit the new website on CHEMBAI at http://www.chembai.com
  
  

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