Zucchini Fritters

Zucchini Fritters Zucchini is available in the market fast all the year round.  At first I was not clear what to do with these green veggies.  But during the years we have found out various preparation methods for zucchini, from friends, from internet, from experimenting with this vegetable with other traditional preparation methods and the like.  I must say that many of these preparations are tastier than the steamed zucchini which we tasted for the first time from a take away. Here is the preparation method for Zucchini fritters. Ingredients Zucchini 2 large ones Eggs 2 nos Bread crumbs 2 … Continue reading Zucchini Fritters

Karela Fodi, Bittergourd Fodi

One of the nine basic tastes, bitterness of bittergourd gives a special touch to Inidan dishes.  Bittergourd is very esteemed in Indian kichen due to its medicinal properties.  There are a lot of ways to prepare bittergourd to a delicate food or side dish the fried varieties are my favourites. Bittergourd Fodi is a Goan preparation.  I am presenting a special preparation using rice flour as marinating paste. Ingredients Bittergourd 250 grams Chilli powder 1/2 teaspoon Turmeric Powder 1/2 teaspoon Rice powder 2 tablespoon Salt to taste vegetable oil to fry Preparation Wash and dry the bitter gourds. Now slice … Continue reading Karela Fodi, Bittergourd Fodi

Potatoe Wedges

I remember the day very well. I was in London for a business trip, and I was craving for something to quench my hunger.  I happened to pass by a takeaway and saw the potato wedges on display and decided to buy some. I remember that it was a hot day, and I enjoyed my potato wedges on the banks of the great Thames. The taste of the potatoes, the saltiness of the sauce, and the crunch of the wedges all topped off my perfect day. Then back at home I tried to bake it for me and tried several … Continue reading Potatoe Wedges