Ulli vadas in Kerala style / Onion fritters / are a kinda nostalgia for most of us. Some of the city areas are conquered by big retail chains of Fried chicken. When you pass through any street and you get the smell of frying ulli vada or South Indian Onion pakoras, you will be tempted to buy them at any cost. You can also try some snacks like chicken spring rolls, unnakkaya and baked samosas.
There may be some people whom you never met in your life, inspires you and continually inspiring you in many ways. For me, the most celebrated food writer and now a novelist with diverse audience – Monica Bhide ji is on the top among them.
If there is no guarantee of success, logic dictates that there is no guarantee of failure either. Keep trying. Persist …
– Monica Bhide
The above quote inspired me a lot to vent out my fear of failure and follow the most mesmerizing thing I love – food blogging. I’m sure these words would encourage you too to throw out those silent fears in you and persistently try to get what you love. I got her book on a beautiful Sunday and I started reading after the lunch. By Gods grace, I was so lucky to get an autographed copy of “Karma and the art of butter chicken”.
My eyes went though the lines, then paragraphs and chapters…..! I was scolded by a sound and a big push on my shoulders “Mamma we want dinner….” said my little one and my better half. I didn’t know where the time went. Slowly bookmarked and closing the book, I said “Okay…. Okay… I’ll come in 5 minutes”. I gazed on the book and thought “Wait Eshaan….! I’ll come now”. I prepared and gave dinner to dad and daughter.
I was travelling with Eshaan and the Tibetan Buddhist Monastery. I felt the pain whenever Eshaans heart bleeded. My eyes widened with joy whenever a positive thing- even if it is small , happened for Eshaan’s “Buddhas Karma Kitchen” – to nourish the hungry. I was with Eshaan in his journey but with no role, silently watching what is happening with him and his surroundings.
One day, I wish to visit Buddhist Monastery and some Buddhist monks. It is because each of the detail has been beautifully narrated and I feel everything around me. Her style of writing would entice you to another world and you would be held there for a long time. She touches many layers of our emotions well. She brilliantly put depth in each characters in her novel. If you read, you will get an emotional trip with each of them. You can buy it from Amazon or Barns & Noble.
Travelling with Eshaan, and his childhood memories, has invoked some sleeping childhood memories of mine. I made some of my favorite items because of that “food connected” inspiration. I have made some of them like Kerala mixture, ari pidi and uzhunnu vada. But more to share with you than those shared….! I will tell the rest in my upcoming posts.
- ¾ cup of Besan flour/ chickpea flour/ kadalamavu
- 3 tablespoons of rice flour
- 2 tablespoons of all purpose flour
- 2 teaspoons of Kashmiri red chili powder
- A generous pinch of asafoetida
- 1 teaspoon of garam masala
- 3 cups of thinly sliced onion
- 3 green chilies, minced (Adjust as per your spice level)
- 2 teaspoons of ginger paste
- Water (Add as required – 1 to 2 teaspoons)
- Salt (roughly 1 teaspoon (divided) – may be adjusted as per your taste requirement)
- Oil required for deep frying
- A sprig of curry leaves
- A pinch of baking soda (optional)
- Combine sliced onions, ginger paste, green chilies, curry leaves and salt. Mix them well and squeeze them well with your hands. A little water will come out from sliced onions.
- Mix all the dry ingredients- besan flour, rice flour, all purpose flour, red chili powder, garam masala, asafoetida, baking soda (optional) and salt.
- Combine dry ingredients with onion mixture. With your beautiful hand, squeeze the mixture well so that there are no traces of dry ingredients and gets wet (slowly add water to form medium thick batter) and well coated batter in onions.
- Heat oil in a heavy bottomed pan. Take a small portion of batter and fry it well on both sides.
I didn’t add baking soda. It worked well for me.