Recipe for Delicious Mkhana Burfi from Homemade Mkhana for Raksha Bandhan and Janmashtami Festivals

Do you want to try something new and crispy during the monsoon season with hot tea? Then prepare the famous Tamalapaku Pakodas from South India. These snacks are made with a perfect coating of lentil flour, rice flour, and spices; they turn out crispy on the outside and very tasty inside. Preparing this dish is quite simple, and it can be made at home.

During the monsoon season, enjoying pakodas has a special charm, especially when there is a drizzle and hot snacks are served with tea. Although you are likely familiar with potato, onion, and cauliflower pakodas, you may never have tried pakodas made from mangosteen leaves. Despite seeming unusual, Tamalapaku Pakoda, prepared in South India, is known for its unique flavor.

This snack, crispy on the outside and spicy on the inside, pairs perfectly with tea. Mangosteen leaves are sometimes called Tamalapaku, and it is thanks to this leaf that the light aroma and taste of the spices distinguish these pakodas from ordinary ones. The advantage is that they are easy to make using common ingredients found at home. A simple recipe is presented below.

First, the mangosteen leaves should be thoroughly washed and wiped dry with a clean cloth. Then, the stems of the leaves need to be cut off and separated.

In a large bowl, mix the lentil flour and rice flour. Add cumin seeds, asafoetida, red chili powder, turmeric, salt, finely chopped green chili, and ginger, and mix well. Then, gradually add water to prepare a thick batter. It is important that the batter is not too runny, otherwise, it will not coat the mangosteen leaf properly.

To make the pakodas crispier, be sure to use rice flour. Heat oil in a pan. When the oil is well heated, take one mangosteen leaf, dip it completely in the lentil mixture, and wrap it all around. Carefully drop it into the hot oil. Repeat the process with the remaining leaves, coating them in the batter and placing them in the oil. Fry the pakodas over medium heat until golden and crispy. Frying over too high heat can quickly brown the outer shell while the inside does not become sufficiently crispy.

Place the finished pakodas on paper towels to remove excess oil. Serve the hot mangosteen leaf pakodas with green, ginger, or tomato chutney.

To make the pakodas crispier, be sure to add rice flour to the batter. Additionally, maintain a medium oil temperature and do not fry too many pakodas at once. This ensures even cooking and a long-lasting crispy texture.

In Indian homes, the dish of dal and rice is considered an integral part of the meal because it is not only very tasty but also filling. However, over time, people can get tired of the monotonous menu of dal and rice. If you also want to give the usual combination a new, more interesting flavor, then this recipe can be an excellent solution.

The renowned chef Kunal Kapoor has developed a special recipe for Chana Dal Pulao. He has given the simple combination of chickpeas (Chana Dal) and rice a bright aroma with spices, turning it into a complete one-pot meal. This pulao is perfectly complemented by a spicy garlic-green chili dressing, which multiplies its flavor. A detailed description of the cooking process is presented next.

To prepare Chana Dal Pulao, first, the rice is thoroughly washed and left to soak in water for about thirty minutes. After this time, the water is drained, and the rice is set aside.

Next, ghee or vegetable oil is heated in a pot. Cardamom, cinnamon, cloves, black pepper, cumin, and cardamom are added to it and roasted until fragrant. Then, chopped onion and green pepper, cut lengthwise, are added, and the onion is fried until golden brown. Then, the washed chickpeas (Chana Dal) are added and mixed thoroughly. Water and salt to taste are added, after which it is brought to a boil.

When the water starts boiling, the soaked rice is added to the pot and gently stirred. The pot is covered with a lid and cooked on low heat for 15–20 minutes. It is important to stir gently from time to time so that the rice does not stick to the bottom. It is ready when the rice and chickpeas are completely cooked and all the liquid has been absorbed; then the heat is turned off.

To prepare the dressing, oil is heated in a pan. Cumin and fennel seeds are added to it and roasted until sizzling. Then, garlic, ginger, and peanuts are added and fried until lightly golden. After this, green and achar green chilies are added and cooked for another 2–3 minutes.

The mixture is allowed to cool, and then transferred to a blender. Fresh green coriander, lemon juice, salt, black salt, chaat masala, and cold water are added along with the other ingredients to obtain a uniform paste.

The hot rice with chickpeas is placed on a plate and served with the spicy garlic-green chili dressing. Optionally, a little ghee can be added on top. This combination is an excellent choice for both lunch and dinner.