Kunuku (a version of pakoda)

Kunuku is a pakoda which is made out of rice and dals and it is very tastyand our favurite dish. You can have it with tea or coffee or even as a small snack with either tomato sauce or even chutney. This snack can be made as a starter also when you invite guests. This dish will be liked by every body.This is our typical south indian pakoda snack. It is also a very homely snack made more at home and which you don't get to eat in hotels. My m-in-law is fully aware that we love this pakoda so she will make sure that she makes it even one day for us and we end up having platefuls of these and never get tired at all.


Ingredients:
Rice -1 cup
Chana dal (bengal gram dal) 1 cup
Toor dal (red gram dal used for sambhar) 1 cup
Urad dal (black gram dal) -1/4 cup
Moong dal (the tiny yellow dal) - 1/4 cup
Fresh grated coconut - 1 cup
Red chillies -7 -8
Method:
Soak all the ingredients in water for 2 hours.
drain the water and then grind them without water or very less water.
The batter should be of dropping consistency.
Now heat a kadai with oil and when the oil is hot pour with your hand one by one the batter into the oil
The batter forms pakodas and turn them constantly till they get cooked and turn a slight brownish colour.
Remove this pakodas from the oil and serve them hot with either sauce or green chutney or white coconut chutney.

Methi pakora

Ingredients:
fresh fenugreek leaves 1/2 kg.
wheat flour - 4 tblsps
besan - 4 tblsps
haldi - 1/2 tsp
pepper corns -1tsp
oil for batter - 4 tsps
coriander seeds - 1/2tsp
green chillies - 6 (ground)
a small piece of ginger (chopped)
curd - 4 tsps
a pinch of asafoetida (hing)
salt to taste
oil for frying

Method
Remove the thick stems of the fenugreek leaves and wash and drain.
Chop finely.
Put the besan and wheat flour in a vessel
Add oil and remaining ingredients.
Make a batter, using a little water if necessary.
Heat oil for fryingand put in a teaspoonful of batter at a time.
Deep fry on a medium fire till golden brown.
Do not thin the batter.
(The same recipe may be used for grated whit gourd, grated cabbage, onions and finely chopped spinach)