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When you begin a diet probably the most often heard pieces of advice is to keep a food log in which you write down every thing you eat during the day. Tracking all of the foods you consume may help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, after keeping a food log for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Having it all written down may help you identify the aspects of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
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We hope you got benefit from reading it, now lets go back to kerala aloo bonda with a twist recipe. You can have kerala aloo bonda with a twist using 22 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Kerala Aloo Bonda with a twist:
- You need 1 kg of large potatoes pressure cooked for 3-4 whistles.
- Get 2 of onions finely chopped.
- Provide 6 of green chillies finely chopped.
- Use 1 piece of ginger finely chopped.
- Use 3 tsp of Curry leaves finely chopped.
- Get to taste of Salt.
- Take 1/2 tsp of turmeric powder.
- Prepare 2 tsp of Coriander leaves.
- Take 2 tsp of mint leaves.
- Take 2 tsp of oil.
- Prepare 1 tsp of chicken masala.
- Take 1/2 tsp of red chilli powder.
- Get as needed of Oil for deep frying.
- Use of For Batter.
- You need 1 cup of besan/gram flour.
- Take 1/2 tsp of hing/asafoetida.
- Take 1/2 tsp of turmeric powder.
- Get 2 tsp of red chilli powder.
- Get 1/2 tsp of carom seeds(ajwain).
- You need 1/2 tsp of baking soda.
- Take 2 tbsp of dosa batter.
- Use to taste of Salt.
Steps to make Kerala Aloo Bonda with a twist:
- Boil potatoes in pressure cooker for 3 - 4 whistles. Check if they are soft..
- Cool and peel. Mash well and set aside..
- Heat 2 tsp oil, fry mustard, urad dal. When dal turns golden add curry leaves, ginger and green chillies and fry for one minute..
- Add onions and fry till translucent. Add turmeric and salt and mix well. If adding, add red chilli and chicken masala. Fry for a second on low flame and add potatoes mashed and mix well. I make both versions and both are equally good. Add coriander and pudhina leaves..
- Mix everything well and keep stirring till all water in potatoes and drained and you get a thick mixture. Make sure you do not use too much oil for frying else it will become difficult to shape it..
- Cool and then form into medium size balls and keep aside..
- Mix together all the ingredients under "for batter" with required water to form a semi thick batter..
- Heat oil for frying. Once oil starts smoking pour 2 tsp oil to the batter and mix well. This is a super tip you can use while making any type of pakode or fried items. Doing this ensures that your food does not drink too much oil while frying..
- Lower the flame to medium, coat the aloo balls in batter one by one and drop in oil. Keep adjusting the flame to ensure you get golden bondas ready..
- Place on tray with tissue paper. Serve hot with green chutney or ketchup..
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