Best 2 Fruitful Pagoda Recipes

Embark on a culinary journey to uncover the secrets of Fruitful Pagoda, a tantalizing dish that harmoniously blends the flavors of succulent fruits and the delicate aroma of jasmine tea. This delightful dessert, deeply rooted in Chinese cuisine, boasts a captivating history and diverse regional variations.

As you delve into the recipes presented in this article, you'll discover an array of techniques and ingredients that cater to various dietary preferences. From the classic Steamed Fruitful Pagoda, where layers of glutinous rice and vibrant fruits are steamed to perfection, to the refreshing Chilled Fruitful Pagoda, which offers a cool and light alternative, these recipes showcase the versatility of this iconic dish.

For those seeking a vegan indulgence, the Vegan Fruitful Pagoda reimagines this classic using plant-based ingredients, while the Gluten-Free Fruitful Pagoda caters to those with gluten sensitivities. And for those with a sweet tooth, the Chocolate Fruitful Pagoda adds a decadent twist to this beloved dessert.

So, prepare to tantalize your taste buds and embark on a culinary adventure with Fruitful Pagoda. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you in creating a delightful and visually stunning dish that will impress your family and friends.

Here are our top 2 tried and tested recipes!

ONION PAKODA | ONION PAKORA

Onion Pakoda | Onion Pakora image

Pakoda are a kind of fritters made with gram flour, onions, basic herbs and spices. These crunchy onion pakoda are super quick to make & taste delicious. Serve them plain or with masala tea, coconut chutney, green chutney.

Provided by Swasthi

Categories Snack

Time 25m

Number Of Ingredients 11

Ingredients

2 cups onions (thinly sliced , layers separated)
1¼ cup besan ((gram flour, chana dal flour))
1½ tablespoon rice flour (or semolina or cornstarch )
¾ teaspoon salt ((more if needed))
½ teaspoon ginger finely chopped (or grated (optional))
½ teaspoon carom seeds ((ajwain or vaamu ) (skip if you don't have))
2 to 3 green chilies (chopped (adjust to suit your taste))
1 sprig curry leaves (chopped or 2 tbsps coriander leaves)
10 mint leaves ((pudina) chopped (optional))
¼ cup cashews ((optional, soaked for 15 mins & drained))
Oil for deep frying

Steps:

Slice onions moderately thin and add them to a mixing bowl.
Add chilies, ginger, curry leaves, pudina and salt to the same mixing bowl.
Nicely squeeze the onions with your fingers few times without mushing them up.
Leave it aside for 5 minutes. This helps the onions to release some moisture.
Then sprinkle besan, ajwain, cashews and more salt if needed.
Mix everything well to coat the onions with the flour. The mixture will be fairly dry at this moment.
Add water 2 tbsps each time and mix the flour to make a moist mass of dough.
The dough must be tight yet very moist and not soggy like batter else they absorb lot of oil while frying.
Heat 1 tablespoon oil in a kadai until very hot.
Be careful as it is too hot. Pour this to the dough.
Immediately the oil will sizzle. Mix the dough with a spoon and not hand as the oil is too hot.
Heat oil in the same kadai or fry pan for deep frying the pakoda.
Check if the oil is hot enough in the kadai by sliding a tiny piece of dough first.
It has to rise and not sink in the oil. Next it should not brown too quickly. This is the right temperature.
When the oil is hot enough, regulate the flame to medium high.
Take a small amount of dough and make small pakoda with your fingers and slide them gently in the hot oil.
Do not add too many pakodas in the pan. They should have some space in the pan to swim around & fry well.
While frying stir & if needed flip the onion pakodas occasionally for even frying.
Fry them till they turn crisp & golden. Then transfer them with a ladle to an absorbent tissue placed in a plate or to a colander.
Continue to make more onion pakoda in batches with the rest of the dough.
Serve onion pakoda hot with a cup of tea or coffee. You can also serve them with Coriander Chutney, Mint Chutney or Green chutney.
Or sprinkle some chaat masala or any ground seasoning of your choice.

Nutrition Facts : Calories 293 kcal, Carbohydrate 34 g, Protein 9 g, Fat 13 g, SaturatedFat 1 g, Sodium 102 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

CAULIFLOWER PAKODA

Cauliflower pakoda image

Cauliflower pakoda are delicious Indian fritters made with cauliflower florets, gram flour, spices and herbs. Also known as gobi pakora, these are crisp fried tea-time snack.

Provided by Swasthi

Categories Snack

Time 25m

Number Of Ingredients 13

Ingredients

300 to 350 grams cauliflower ( (3 heaped cups florets))
2 sprigs curry leaves
2 green chilies ((adjust as needed))
1¼ teaspoon ginger garlic paste
1½ teaspoon ajwain (/ carom seeds/ vaamu)
1 teaspoon red chili powder ( (adjust))
1 teaspoon garam masala
½ cup besan ((gram flour))
¼ cup rice flour ((or 2 tbsp rice flour + 2 tbsp corn flour))
½ to 1 teaspoon salt ((adjust to taste))
¼ teaspoon turmeric ( (optional))
water ( as needed to sprinkle)
oil (for frying, as needed)

Steps:

Separate the florets from cauliflower. Do not chop them to small florets. (check the pictures in the step-by-step guide)
Heat 4 cups of water in a pot until hot (not boiling). Add the cauliflower florets and sprinkle ½ teaspoon salt. You may also add turmeric to the water. This step is done to bring out the worms if any in the florets.
Leave them for a minute or 2 and then drain the water. Rinse them thoroughly. Drain to a colander.
Transfer them to a mixing bowl. Add ginger garlic paste, chopped curry leaves & green chilies. Sprinkle chili powder, carom seeds and garam masala all over. Mix them well.
Sprinkle gram flour, rice flour and salt all over evenly. Sprinkle 2 to 3 tbsps water and begin to coat the gobi well with all the dry ingredients.
Keep splashing more water as needed and mix until all of the flour coats the cauliflower well. It should resemble a wet marinade. (check pictures above)
Taste test the batter and add more salt if needed.
Heat oil in a deep pan for frying until hot enough.
To check if the oil is ready to fry, Drop a small portion of batter to the hot oil. The batter should rise if the oil is hot enough.
Regulate the heat to medium. Gently drop each floret separately in the hot oil. Do not crowd a lot of them as they will get stuck and won't fry well.
Do not stir for 1 to 2 minutes. Then use a perforated ladle and stir them gently. Fry until golden & crisp on a medium heat.
The bubbles in the oil will reduce when the florets are fried well.
Remove them to a steel colander. Serve cauliflower pakoda hot with a cup of hot tea or coffee.

Nutrition Facts : Calories 104 kcal, Carbohydrate 18 g, Protein 4 g, Fat 1 g, Sodium 113 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

Tips:

Use fresh, ripe fruit. This will ensure that your pagoda is flavorful and juicy.
Choose a variety of fruits. This will add color and interest to your pagoda.
Cut the fruit into bite-sized pieces. This will make it easier to eat.
Be careful not to overcook the fruit. You want it to be tender but still hold its shape.
Serve the pagoda warm or at room temperature. It can also be chilled before serving.

Conclusion:

The fruitful pagoda is a delicious and impressive dessert that is perfect for any occasion. It is easy to make and can be customized to your own taste. With its beautiful presentation and delightful flavors, the fruitful pagoda is sure to be a hit with your friends and family.

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