Pathrode Pakoda

Ingredients:
1 Pathrode Roll
1 medium sized Onion
5 - 6 strands of Coriander leaves
2 - 3 strands of Curry leaves
Small piece of Ginger
2-3 Green Chillies
1/2 cup Rice flour / Akki hudi
1/4 cup Corn flour
1/2 - 3/4 tsp Chilly powder
10 - 12 Cumin seeds / Jeera

Big pinch of Asafoetida powder
Salt to taste

Oil

Recipe:
Cut the Pathrode roll into medium thin pieces and scatter it as shown in the picture below . Cut the onion into thin pieces as shown in the picture below. Crush the curry leaves, green chillies, ginger as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put this chopped ingredients in a vessel. Add salt, chilly powder, cumin seeds, asafoetida powder, rice flour, corn flour and mix them well by adding little amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and put it in oil as shown in the picture below. Fry them in oil until they turn golden in color.

Serve hot along with tomato ketchup.

Pathrode Rava Fry

Ingredients:
1 Pathrode Roll
1/4 cup Rice flour
1/4 cup Semolina / Bombay Rava (Preferred: Small)
2 tsp Corn flour
1/4 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1/2 - 3/4 tsp Chilly powder
Coconut Oil

Recipe:
Cut the Pathrode Roll into medium sized thin pieces as shown in the picture below.

Put rice flour, semolina, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.

Roll the pathrode pieces over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava, place the Pathrode pieces and apply little oil over the pieces shown in the picture below.

Turn both the sides of Pathrode pieces frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It can be eaten as is or can be served along with rice and any kind of mild Thove/Dal or Rasam.

Boiled Peanuts / Beyisida Kadle

Ingredients:
5 cups Raw peanuts with shell
Salt to taste
Water

Recipe:
Wash the raw peanuts 3-4 times in water.

Put this in a pressure cooker. Add required amount salt and water (until the peanuts are immersed in water as shown in the picture below) and mix them well.

Pressure cook for about 10-15 mins(4-5 whistles). Once the pressure goes off, drain the excess water and serve hot.

Stuffed Idli

Ingredients:
Idli or Kuchulakki Idli Batter
Aloo Bhaji or Vegetable Masala

Recipe:
Prepare the Idli batter as specified in Idli or Kuchulakki Idli recipe and ferment it. The consistency of the batter should be like that of thick milkshake.

Prepare the stuffed masala as specified in Aloo Bhaji or Vegetable Bonda recipe. Take lemon sized masala and pat it as shown in the picture below.

Wash Idli holders/cups and fill each of them with 1/2 full of batter. as shown in the picture below.

Placed the patted masala as shown in the picture below.

Add little amount of Idli batter to cover the patties as shown in the picture below.

Steam cook Idlis for about 20-30 mins in a traditional steamer or pressure cooker. (For pressure cooker, don't put the weight, place one steel glass over the weight stand).

Serve them hot with any Sambar, Chutney or as it is.