Announcing Serve it – Fried

This month edition of ‘Serve it’ Series is ‘FRIED’. Frying is one of the oldest methods of cooking and also one of the most popular. Almost every culture in the world has its own fried food that is their national favorite. Most street foods are fried foods too. It is also my favorite form of cooking – although I stay away from it for health reasons. Having said that I realized that with this era of health consciousness, there are a lot of foods that we have forgotten or seldom make, due to the fact that it is fried.

‘Serve it – Fried’ is an opportunity for all foodies to cast away the fear, and try out some sinfully crunchy, fried and tasty foods. It is summer now here in the US and in other parts of the world – and fried foods are a favorite at fairs and other attractions. It is monsoon season in India, what better on a rainy day – than munch on fried pakoras with a cup of chai. See, fried foods are loved in every season and we welcome bloggers from all over the world to participate.

Here are the rules of the event:
1. You may send in any entry that has been ‘fried’.
2. The dish could be either ‘Deep Fried’ or ‘Shallow fried’.
3. Both Vegetarian as well as Non vegetarian entries are welcome.
4. Please link back to this announcement page and also to Krithi’s announcement.
5. New entries are appreciated, however if you are sending archived entries, please repost and update with the link to the announcement page.
6. Usage of logo is appreciated.
7. Last date for submission of your entries is August 31, 2011.

From this edition of ‘Serve it’, Krithi and I will be accepting the entries via Linky Tools. You may add your entry here or at Krithi’s announcement page. It will become visible on both blogs.

Do take time to check out the other entries that have been submitted.

Non-Blogger entries:
My dear friend Devi has sent in a crispy crunchy ‘Fried Bittergourd’. Her recipe is below:
Fried Bittergourd
Bittergourd – 1
Rice flour – 1 tbsp
Besan – 1 1/2 tbsp
Cumin powder – 1/4 tsp
Chilli powder- 1/4 tsp (or to taste)
Salt – to taste

Cut bittergourd into 1/4 inch thick rounds. I prefer to remove all the harder seeds from them.
Combine all the other ingredients with little water and make into a smooth batter of medium thickness. Add the cut
bittergourd to the batter and set it aside for 10-15 mins.
Heat enough oil in a pan for deep frying. Once the oil is hot add the bittergourd in batches.Fry them in a medium heat
until golden. The crispy bitter gourds are ready to serve with sambar or curd rice.

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  1. hi friend
    new to your space n loved it…following you…i linked my recipe-Masala cheeyam to your event..hope u like it…plz do visit mine when u find comfortable 🙂 thank you !!!

  2. Linked two entry here, chicken wings in barbecue sauce and cabbage manchurian rolls…
    great going…lots of crunchy munchy to snack upon..

    happy hosting

    pls do check the event at my site ; Monsoon Medley and win a giveaway


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