Chicken Pakoda

For Chicken Marination
  • 2 cups boneless small chicken pieces
  • 1 onion, chopped
  • 2-3 green chillies
  • 1 tsp ginger-garlic paste
  • 1 tblsp lemon juice
  • Salt as per taste
  • Oil for deep frying
Make thick paste of
  • 1 cup gram flour (besan)
  • 2 tsp rice flour
  • ½ tsp oil Salt as per taste
  • 1 green chillies, chopped finely
  • 1 tbsp chopped coriander leaves
  • 1 tbsp red chilli powder
  • ¼ tsp turmeric powder
  • Water as required
  • Make paste of all the ingredients of marination except chicken pieces
  • Marinate the chicken with the paste
  • Keep aside for 35-40 minutes
  • Dip marinated chicken pieces in the paste (the pieces should be completely covered with the paste)
  • Deep fry till golden brown
  • Serve hot with hot cup of tea

Onion Pakora

Garam Garam Onion Pakora, make in minutes & have with hot coffee. Enjoy the evening!!!

Ingredients for Cooking

  • 1 medium onion
  • 3 green chilies
  • 2 teaspoons curry leaves
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup Bengal gram flour
  • 1 cup rice flour
  • 1 teaspoon margarine, melted
  • 1 to 2 tablespoons water
  • 1 cup oil for frying


  • Chop onion, chilies and curry leaves. Add salt and baking soda and mix well.
  • Mix Bengal gram flour, rice flour and melted margarine.
  • Combine all ingredients (except oil) and mix to the consistency of a loose dough by gradually adding small amounts of water as needed.
  • Heat the oil. Transfer small amounts of the dough into the oil. Cook until crisp and brown.
  • Serve with coffee/tea

Vellulli karam(Garlic podi)


Fistful of red chillies
fistful of Garlic cloves(remove the skin and cut into pieces
2 tbls,oil
1 tbls.urad daal
1 ts.cumin
little tararind
salt for taste


Fry red chillies in 1 tbls.oil along with urad daal. Add cumin. Urad daal turns into brownish, remove from the stove and keep aside.

Fry garlic pieces with the remaining oil till brownish.

Grind chillies along with urad daal,cumin and salt. When it becomes powdered, add garlic and tamarind and grind again. It looks like a paste. Take it out and mix well and keep in an air tight container

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