Ingredients:

• Cauliflower florets (big) – 1 cup
• Gram flour – 2 tbsp
• Maida – 1 tbsp
• Rice flour – 1 tsp
• Salt – to taste
• Food coloring (orange) – a pinch
• Turmeric – a pinch
• Chilli powder – 1 tsp
• Oil – for deep frying

Method:
In a bowl, mix all the ingredients except the oil and cauliflower to make a fine paste. Then, dip the cauliflower florets in that one by one and fry in hot oil.

Ingredients:

• Green Peas – 2 cups
• Chilli-coriander powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Onion? – 1 small diced
• Mustard Seeds – 1/2 tsp
• Oil – 1 tbsp
• Salt – to taste

Method:

In a pan, heat the oil, splutter mustard seeds and add the onions and saute. Then, add the chilli-coriander and turmeric powder, and peas along with a little water and required amount of salt and allow to cook until the peas are soft and all the water has drained out.? Can also use dried peas to make the fry. Follow the procedure as in Potatoes-Dry peas fry while using dry peas.

Ingredients:

• Avarakkai – 2 cups diced
• Onions – 1 small (diced)
• Mustard Seeds – 1/4 tsp
• Oil – 2 tbsp
• Chilli-coriander powder – 1 tsp
• Tamarind paste – 1/4 tsp
• Salt – to taste

Method:

In a pan, heat the oil, splutter mustard seeds. Then add the onions and saute. To this, add the chili-coriander powder and avarakkai along with a little water and salt. Allow to cook until almost done. Then, add the tamarind paste and allow the mix to cook through. Goes well with rice and sambhar/rasam.

Ingredients:

• Seppankezhangu – 3/4 lb
• Turmeric powder – 1/4 tsp
• Chilli-coriander powder – 2 tsp
• Oil – 3 tbsp
• Salt – to taste

Method:

Pressure cook the seppankezhangu and cut into small disc shaped pieces about 5mm thick. In a bowl, mix the turmeric, chilli powders and salt. Dip the pieces in this mixture so they are coated well on all sides.

In a pan, heat oil and add in the pieces one by one (Side by side) as a single sheet of pieces. When golden brown and crisp on one side, turn over and cook the other side.? Repeat this for all the pieces. Note: This might be a bit time-consuming, but it is well worth the effort! Serve with rice and sambhar.

Ingredients:

• Chicken/Mutton Liver – 1 lb cut into medium sized pieces
• Ginger garlic paste – 1.5 tsp
• Onions – 2 (medium) chopped
• Curry Leaves – 8-10
• Oil – 5 tbsp
• Coriander powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Garam Masala – 1/2-1 tsp
• Whole black pepper – a few
• Black pepper powder – 1 tsp (freshly ground pepper would bring better flavor)
• Salt to taste

Method:

Take water in a thick bottomed pan, allow to boil and add the liver pieces. Allow to blanch.

Heat the oil in a large pan. Add the onions, curry leaves, whole black pepper and saute for a while. Then add the ginger garlic paste and fry for a few min. Then, add the coriander, turmeric powders and garam masala and salt and mix well. Add the livers to the frying pan and mix well, then add little water and cover and cook over medium heat for 15 minutes or until the liver is done. Oil will come out at the sides/top.

Miscellaneous:

• Tips: You can make chicken or mutton liver also the same way. You can make a more tangier masala gravy by adding tomatoes and using red chilli powder along with black better. This liver fry goes well as a side dish with rice and sambhar or rasam.
• Serves 4-5
• Cooking Time: 25 min
• Cuisine: Indian