Bhindi/Okra Tawa Fry

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 10 mins                                                          Cooking Time : 15 mins

Ingredients :
20 okra/bhindi
salt
1/4 cup semolina
1 and half tsp chilly powder
1/4 tsp asafoetida
4 tbsp canola oil

Method :
1. In a bowl add okra (cut it lengthwise), 1/2 tsp chilly powder and little salt. Mix well. Keep aside.
2. On a plate add semolina, chilly powder, asafoetida, and little salt. Mix well.
3. Dip okra in semolina mixture.
4. Heat a griddle. Place semolina coated okra on griddle.
5. Sprinkle little oil. Cook on a low flame.
6. Cook okra on both sides.

7. Serve with ketchup or chutney.

Taro root tawa fry/Kalala madi podi

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 10 mins                                                          Cooking Time : 15 mins

Ingredients :
10 thin slices of taro root
salt
1/4 cup semolina
1 tsp chilly powder
1/4 tsp asafoetida
2 tbsp canola oil

Method :
1. In a bowl add sliced taro root, 1/4 tsp chilly powder and little salt. Mix well. Keep it aside for 5 mins.
2. On a plate add semolina, chilly powder, asafoetida, and salt. Mix well.
3. Dip taro root  slices in semolina mixture.
4. Heat a griddle. Place semolina coated taro root on griddle.
5. Sprinkle little oil. Cover pan with a lid. Cook on a low flame.
6. Cook taro root on both sides.

7. Serve with ketchup or chutney.

Butternut squash tawa fry/podi

Recipe Type : Indian                                                                     Yield : 2
Preparation Time : 5 mins                                                            Cooking Time : 15 mins

Ingredients :
10 thin slices of butternut squash
salt
1/4 cup semolina
1 tsp chilly powder
1/4 tsp asafoetida
2 tbsp canola oil

Method :
1. In a bowl add sliced butternut squash, and little salt. Mix well.
2. On a plate add semolina, chilly powder, asafoetida, and salt. Mix well.
3. Dip butternut squash slices in semolina mixture.
4. Heat a griddle. Place semolina coated butternut squash on griddle.
5. Sprinkle little oil. Cover pan with a lid. Cook on a low flame.
6. Cook butternut squash on both sides.
7. Serve with ketchup or chutney.

Taro root tawa fry/Arbi podi

Recipe Type : Indian                                                                     Yield : 2
Preparation Time : 5 mins                                                            Cooking Time : 15 mins

Ingredients :
10 thin slices of taro root (arbi)
salt
1/4 cup semolina
1 tsp chilly powder
1/4 tsp asafoetida
2 tbsp canola oil

Method :
1. In a bowl add sliced taro root, and little salt. Mix well.
2. On a plate add semolina, chilly powder, asafoetida, and salt. Mix well.
3. Dip taro root slices in semolina mixture.
4. Heat a griddle. Place semolina coated taro roots on griddle.
5. Sprinkle little oil. Cover pan with a lid. Cook on a low flame.
6. Cook taro roots on both sides.
7. Serve with ketchup or chutney.

Plantain Tawa Fry / Nendrabale Podi

Recipe Type: Indian                            Yield: 4
Preparation Time: 10 mins                 Cooking Time: 15 mins

Ingredients:
2 Plantains (Nendrabale or sweet plantain)
1/2 tsp salt
1/2 tsp chilly powder
1/2 cup semolina (soji)
2 tsp water
2 tsp rice flour
4 tsp oil

Method:
1. Cut Nendrabale or Plantain into long flat pieces.
2. In a bowl add salt, 1/4 tsp of chilly powder, and rice flour. Add little water. Mix well.
3. Put the plantain pieces into the bowl. Mix well. Keep this bowl aside for 2 mins.
4. In a plate add semolina, pinch of salt and 1/4 tsp of chilly powder.
5. Dip the plantain on both sides in the semolina mixture.

6. Heat a nonstick pan. Pour 2 tsp of oil and put slices of plantain.

7. Cover pan with a lid. Fry on both sides (4 mins each side).

Spiny gourd (Phagila) Podi

Recipe Type: Indian                                                                     Yield: 4
Preparation Time: 10 mins                                                          Cooking Time: 20 mins

Ingredients:
10 kantola or spiny gourd (phagil)
3/4 tsp of chilly powder
1/2 tsp of salt
1/4 tsp of cumin powder
1/4 tsp of coriander powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 cup of semolina (rawa or suji)
2 tsp of oil
3 tsp of rice flour
1/2 tsp asafoetida
1/4 cup of water

Method:
1. Cut kantola or spiny gourd into long flat pieces.

2. In a bowl add salt, chilly powder, garam masala, asafoetida, coriander powder, cumin powder and rice flour.

3. Add little water. Mix well. Put the kantola pieces into the bowl. Mix well. Keep this bowl aside for       5 mins.

4. In a plate add rawa, pinch of salt and 1/4 tsp of chilly powder.

5. Dip the kantola on both sides in the rawa mixture.

6. Heat a nonstick pan. Pour 2 tsp of oil and put kantola.

7. Cover pan with a lid. Cook for 5 mins.

8. Now sprinkle some water. Fry on both sides (7 mins each side).

Jeevkadgi Podi ( Breadfruit Tawa Fry)

Recipe Type: Indian                                                    Yield: 4
Preparation Time: 10 mins                                         Cooking Time: 20 mins

Ingredients:
12 breadfruit pieces
1/2 salt
1/2 tsp of chilly powder
1/4 tsp of asafoetida
1/2 cup of semolina (sooji or rawa)
4 tsp of oil
1/4 cup of water

Method:

1. Sprinkle salt on the cut pieces of breadfruit and keep aside for 10 mins.

2. In a plate add semolina, 1/4 tsp of salt, asafoetida and chilly powder. Mix well.

3. Dip the breadfruit on both sides in the semolina mixture.
4. Heat a nonstick pan. Pour 2 tsp of oil and put breadfruit into the pan. Cook for 2 mins.

5. After 2 to 3 mins, sprinkle water. Cover the pan with a lid. Fry on both sides (7 mins each side).

Goint (Parwal) podi

Recipe Type: Indian                            Yield: 4
Preparation Time: 10 mins                 Cooking Time: 20 mins

Ingredients:
10 Pointed gourd (Parwal/Goint)
3/4 tsp of chilly powder
1/2 tsp of salt
1/4 tsp of cumin powder
1/4 tsp of coriander powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 cup of semolina (rawa or suji)
2 tsp of oil

Method:
1. Cut pointed gourd into long flat pieces.

2. Now put the pointed gourd pieces into the bowl.
3. Add salt, chilly powder, garam masala, coriander powder and cumin powder.

4. Mix well. Keep it for 5 mins.

5. In a plate add rawa, pinch of salt and 1/4 tsp of chilly powder.

6. Dip the pointed gourd on both sides in the rawa mixture.
7. Heat a nonstick pan. Pour 2 tsp of oil and put pointed gourd.

8. Cover the pan with a lid. Fry on both sides (5 mins each side).