Milagai Bajji / Mirchi Bajji Recipe

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Milagai Bajji is a ever favorite snack, especially snacking at the marina beach is ultimate delight. The magnificent scenes of the cold evening, when the sea waves touching the feet, admiring the sunset, children playing the kite, parents watching it with delight and kids building the sand castle. The quick aroma of the hot frying milagai bajji makes me rush to relish ��. Life is so beautiful with all those nostalgic vision.

Preparing the same beach style milagai bajji at home is quick and simple with all those basic ingredients available in the kitchen. Buy the big green bajji mirchi and use it. Choose the pale green mirchi for mild spice, bright green will be good for spicy tongue. There are many variation to prepare mirchi bajji with or without stuffing. This is a simple south indian  version of street food.



Preparation & Cooking Time : 20  minutes

Yield :5 bajji

Ingredients:

Bajji Milagai(big green chilli) - 5
Besan / Chickpea Flour - 1/2 cup
Rice Flour - 3 tbsp
Baking Soda - 1/3 tsp
Turmeric Powder - 2 pinch
Red Chilli Powder - 1/2 tsp
Carom Seeds or Ajwain - 1/3 tsp
Cumin Seeds - 1/3 tsp
asafoetida, a pinch
Salt to taste
Water to prepare batter
Oil for deep frying

Method:

Wash the chilli/milagai thoroughly in the tap water. Pat dry with clean towel. Slit the milagai on one side and carefully remove the ribs and seeds. Apply few pinches of salt evenly to each of the milagai and keep it ready. 


Sift the besan in a wide mixing bowl. Add the rice flour, chilli powder, ajwain, cumin, turmeric, baking soda and salt. Add water little at a time to make smooth batter. I used approx more than 1/2 cup of water. Taste the batter for salt and spice, add if needed. 

Heat sufficient heat in a kadai / frying pan to deep fry the bajji. Take a tbsp of hot oil and add to the batter, mix well. 

Add few drops of batter to the hot oil to test check the tempature. If the batter puffs immediately, oil is ready to fry. 

Dip the milagai in the batter, carefully drop in to the hot oil. Allow to cook without disturbing for couple of minutes before turning the other side to cook. Fry the bajji both sides evenly until golden brown. 

Drain to the kitchen tissue. Serve hot bajji with coconut chutney.

Note:

  • Removing seeds from the milagai and adding salt  reduces spiciness and heat of the milagai. The seeds may sometimes cause indigestion and not good for stomach.
  • Adding hot oil to the batter helps bajji from sucking excess oil while frying.
  • Adding little amount of rice flour gives crispiness to the bajji.
  • For variation try with vazhaikai/plantain, capsicum, onion.


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Vazhaipoo vadai
Dil masal Vadai


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Pottukadalai Sambar | Instant Tiffin Sambar

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Sambar is definitely a best combination with all south Indian breakfasts. But pressure cooking dal /lentil and further cooking with  vegetables and tamarind water takes a little longer time. 
Pottukadalai / Instant sambar is an easy and fast procedure to make exactly similar Tiffin Sambar. The sambar is so simple, it doesn't call for lentil and tamarind. The fried gram/pottukadalai gives the thickness and taste to the sambar. Make a paste of fried gram with coconut and sambar podi, add to cooking onion and tomato gravy. Add salt to bring out the delectable aroma. Garnish with coriander and serve.


Pottukadalai Sambar | Instant Tiffin Sambar Recipe

Preparation & Cooking Time : 30 minutes

Yield : serves 2

Ingredients:

Onion - 1 large,thinly sliced
Tomato - 2 medium, finely chopped
Vegetables - 1 cup(optional)
Turmeric Powder - 1/3 tsp
Salt To Taste
Oil - 1tbsp
Asafoetida - 1/3 tsp
Mustard - 1/2  tsp
Cumin Seeds - 1/2 tsp
Dried Red Chilli - 1, broken into pieces
Curry Leaves, few sprigs
Coriander for garnish

To Grind: 
Sambar Powder - 1tbsp
Fried Gram / Pottukadalai - 2tbsp
Fresh Grated Coconut - 1tbsp

Method:

  1. Blend the fried gram, coconut with sambar powder to coarse paste. Mix the paste with enough water to avoid any clumps. Keep aside.
  2. Heat a deep pan with oil. Add mustard, when it starts to splutter add cumin, asafoetida and red chilli. Add onions and fry till it becomes transparent. Add vegetables(optional) at this stage, sprinkle little salt to cook fast.
  3. Add the chopped tomatoes and saute well. Add the turmeric and ground paste.
  4. Add around 2 cups of water or more as needed to the sambar thickness. Allow it to cook for around 8-10 minutes over medium fire. 
  5. Garnish with curry and coriander leaves.
  6. Serve with Idli / Dosa /Pongal / upma of your choice.

Note:

  • If you don't have sambar powder use chilli powder(1 tsp) + corinader powder.
  • Adding vegetables like carrot, beans, brinjals is optional. {I generally don't add vegetables for this instant sambar.}
.


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Homemade Instant Rava Mix For Upma/ Khichdi/ Idli/ Dosa/ Paniyaram/ Roti

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I wanted to share with you all  this post  since long time, Today I made it. 
Homemade Rava Mix, is an instant and handy option for quick breakfast or dinner. All you have to do is prepare the rava mix once in a month and stock it up use it as needed when you are in a jiffy. This is a much better option to eat at home rather than going for takeaway back for Office. Also a good keep-up recipe for bachelors and can avoid fixing to ready to eat foods from stores.
Below I have explained the procedure for how to utilise the rava mix for making delicious variety of recipes. And the foremost option is Rava Upma which everyone use to try when they start to cook as a newbie. When I started my cooking  journey my very first experiment is rava upma and came out well.
My intension here to give simple and useful DIY recipes which all can try at home easily and stay healthy. 



Preparation & Cooking Time : 20 minutes

Yield : 4 cups

Ingredients:

Coarse Rava - 4 cups
Green Chilli - 6-8 no, finely chopped
Cashew nuts - 6no,  broken into small pieces
Mustard Seeds - 2 tsp
Cumin Seeds - 2 tsp
Channa dal - 1tbsp
Curry Leaves, a sprig
Oil - 5 tbsp
Salt - 4 tsp

Method:

  1. Heat oil in a heavy bottom wide pan. Add the mustard, wait to splutter followed by add cumin, channa dal and fry well.
  2. Add the green chillies and fry until turns slight brown. Add the cashew nuts and few torn curry leaves. 
  3. Once the cashew becomes crispy golden , add the rava and saute well.
  4. Stir in the rava and mix well. Stir constantly over medium flame for about 10-12 minutes or until the rava becomes crispy and aromatic. Add the salt and mix well.
  5. Cool the mix completely before storing. The instant rava mix is ideal for making quick breakfast like upma, khichidi, idli, dosa, roti, paniyaram.
    Method For Rava Upma:
  1. Heat a fry pan with a 2 tsp of oil and fry thiny sliced onion until transculent.(Skip this step if dont want to use onions)
  2. Add 2 cups of water, allow to boil. When it starts bubbling add 1 cup Instant rava mix and stir vigorously with ladle or using hand whisk to avoid lumps formation.
  3. Cook, covered over low flame for 5-8 minutes until upma cooks completely. 
  4. Serve hot upma with pickle or sugar or chutney.

    Method For Rava Khichdi:      


  1. Heat a fry pan with a tbsp of oil. Add one chopped onion , a cup of chopped carrot, beans and green peas. Add a pinch of salt, turmeric and stir well. Allow it to cook with chopped tomato.
  2. Pour 3 cups of water and allow to boil. When it starts bubbling add 1 cup rava mix and stir vigorously with ladle or using hand whisk to avoid lumps formation.
  3. Cook, covered over low flame for 15 minutes until khichdi cooks completely. 
  4. Finally add a tbsp of ghee and stir well. Garnish with chopped coriander.
  5. Serve hot khichdi with coriander chutney and sambhar.


    Method For Rava Roti:
  1. Mix 1 cup of rava with 2 cups of buttermilk.
  2. Heat dosa pan, grease some oil. Pour a laddle of batter and spread evenly thick like oothappam /pancake.
  3. Drizzle oil all over the surface, allow it to cook until golden and flip other side to cook for a minute.
  4. Serve with pickle.
   Method For Rava Idli:

   Check here for the Rava Idli recipe from scratch or else follow this below easy method
  1. Mix 1 cup of rava  with 1 cup of thick sour curd and mix thoroughly. Add little water if needed and the batter should be like idli batter consistency. Add a tsp of eno and mix well.
  2. Pour the batter to the greased idli moulds and steam cook for 12 minutes. 
  3. Serve Rava Idli with chutney and sambhar.

   Method For Rava Idli:
  1. In a mixing bowl take 1 cup of instant rava mix, 1 cup of rice flour, 1/4 cup of maida and 2 cups of water or buttermilk. The batter should be very thin and poury. Add water as needed. To the batter add some crushed pepper corns and chopped onion,
  2. Heat a dosa pan, grease some oil and pour the rava batter along the edges of the pan and continue trickling it inwards to form a thin dosa. Fill the gaps any, if needed. Apply oil all over the edges and center. Cover and cook dosa for abt 3-4 minutes until top layer set and edges turns slightly golden.
  3. Lift the dosa off the pan and serve immediately with chutney.
Using this instant rava mix , you can try lot more recipes and I will update other recipes soon in this space.

Note:

  • Always use coarse rava for this homemade preparation. 
  • The homemade rava mix stays good for 2-3 months. Beyond that may start becomes stale.
  • For a longer shelf life , ziplock and freeze it.


 



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Jeelakarra Pulusu | Spicy Jeera Gravy

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Jeelakarra Pulusu, is a local team in telugu for Seegara Kulambu(tamil). We call pulusu to the sambar that calls for no dal in it. A very simple gravy using less spices, the aroma of the warm pulusu increases the appetite. It pairs well with rice. For a quick meal on the run, i like to pack it with rice and pudalangai kootu. For a quicker variation, use dry ginger powder to make appetizing sontti pulusu.

Jeelakarra Pulusu | Spicy Jeera Gravy Recipe

Preparation & Cooking Time :20 minutes

Yield :1 bowl

Ingredients:

Cumin /Jeera - 2 tbsp
Tamarind Pulp - small lemon size
Onion - 1 large
Garlic - 5-6 cloves
Turmeric Powder - 1/4 tsp
Jaggery - 2 tsp
Salt To Taste

For Seasoning:
Oil- 1.5 tbsp
Mustard - 1tsp
Dried red chilli - 1
Curry Leaves , few sprigs
Fenugreek - 1/4 tsp
Asafoetida a pinch

Method:

  1. Heat a fry pan, dry roast the cumin until aromatic. Cool and blend to fine powder. Keep aside until use.
  2. Soak the tamarind in 1 cup of water for 10  minutes and extract the juice.
  3. Finely chop one large onion or peel 6 small onions. Peel the garlic and keep aside.
  4. Heat oil in a pan, add mustard. When it starts spluttering add fenugreek, red chilli, curry leaves. Add a pinch of asafoetida.
  5. Now add the garlic and chopped onion. Fry for 3-4 minutes. Add sambar powder and turmeric. Saute well.
  6. Pour in the tamarind water and allow it to boil completely. At that time add the ground cumin and required salt for the pulusu. 
  7. Finally add jaggery. Allow the pulusu cook for another 5-8 minutes over medium flame or until thickens.
  8. Serve it with rice and pudalangai kootu.

Note:

  • Always use freshly ground cumin for preparing this pulusu to get an aromatic flavor and taste.
  • For variation, try using dry ginger  or fenugreek  or pepper powder in place of cumin.
  • Adding small onions makes it really tasty gravy. Try it.
  • The pulusu stays good for 2-3 days. Refrigerate to use for a week.




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Vatha Kulambu
Beans Poricha Kootu


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Broccoli & Corn Tikki | Easy Indian Snack Recipe

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After a month plus long break from posting recipes in blog, we are back with a delicious delicacy to share with you all. Hope you all are happily enjoying with upcoming diwali preparations. Check here for the Diwali Recipes  and for Diwali Sweets.
This crunchy tasty tikki is ready for a lite evening snack, apparently when served for kids, they will say yummmmmy �� to broccoli, but they are a must-have for its nutritional benefits. So temp them with this delicious healthy tikkis made of broccoli and corn combination when they are back from school.

Broccoli & Corn Tikki | Easy Indian Snack Recipe

Preparation & Cooking Time :25 minutes

Yield : 8 Tikkis

Ingredients:

Broccoli - 1 cup, finely chopped
Sweet Corn Kernels - 1 cup, crushed
Onion - 1, finely chopped
Green Chilli - 1 tsp, finely chopped
Ginger Paste - 1/2 tsp
Corn Flour - 2 tbsp
Salt To taste
Bread crumbs - 1/4 cup for coating
oil - 1/4 cup for cooking

Method:

  • Heat the oil in a non stick fry pan, add the onions and saute on a medium flame for 2 minutes.
  • Add the chilli and ginger, saute for another 4-5 minutes until fragant.
  • Add the crushed corn kernels and saute for a minute. 
  • Now add the broccoli and required salt, mix well. Saute on a medium flame for about 5-8 minutes with stirring constantly.

  • Remove from the flame , transfer to the bowl and allow it to cool.
  • Once cooled add the corn flour and mix well. The mixture should be able to hold shape.

  • Divide the mixture into 8 equal portions, flatten between palms to make tikki. 

  • Roll the tikkis into the bread crumbs and keep aside.


  • Heat a tava or pan, apply little oil and place the tikkis. 

  • Shallow fry using oil as needed till golden brown on both sides.


  • Serve hot with ketchup or chutney of your choice.


Note:

  • Add a boiled and mashed potato while mixing with corn flour if the mixture is little loosey. 
  • To replace green chilli use chilli powder or black pepper powder.
  • Using rice flour in place of corn flour tastes equally delicious.


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Tomato Juice Pulao | Easy Lunch Box Recipe

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Tomato Juice pulao, a simple and tasty rice recipe.  It is one of the best and unique rice or pulao recipe flavoured with tomato juice, spices and mixed vegetables. Relish the puloa with a mild cucumber raita. It goes perfect to lunch box and kids will definitely enjoy the mild spiced red pulao. 


Tomato Juice Pulao | Easy Lunch Box Recipe

Preparation & Cooking Time : 30 minutes

Yield :serves 3

Ingredients:

Basmati Rice  - 1 cup
Tomato - 2 large
Chille Powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Coriander Powder - 1 tsp
turmeic powder -1/4 tsp
Carrot - 1/2 cup, thick julinned
French Beans - 1/2, thick julinned
Green peas(fresh/frozen) - 1/4 cup
Coriander - 1/4 cup, chopped
Sugar - 1/4 tsp
Salt to Taste
Butter + Oil - 2 tbsp

Method:

  1. Wash and soak the basmati rice in 1 cup of water for 30 minutes.
  2. Bring water to boil in a sauce pan, add the tomato and allow it to cook until skin peels off. Drain and peel the skin of the tomatoes. Cool and grind in the mixie to fine puree. 
  3. Now add reruired water to the  puree to make 2 cups of tomato juice. Keep aside.
  4. Heat a deep pan with butter + oil. Once butter melts add the ginger garlic paste, saute for a minutes on medium fire. Add the vegetables and saute well. Now throw in the masala powders and combine. Let it cook until masala flavors incorporate well with vegetables.
  5. Now drain the rice and add to it. Stir to fry for 2-3 minutes.
  6. Add the tomato juice, needed salt to taste, sugar and bring it to boiling point. Reduce the fire. Cover with lid. Simmer cook for 20-25 minutes or until rice cooks thoroughly. Garnish with chopped coriander.
  7. Serve hot pulao with cucumber raita and pickle.

Note:

  • To make the pulao more flavourful add thin coconut milk with tomato juice.
  • Blanching the tomato gives out maximum of the juice and enhance the taste. 


Related Posts:

Tomato Dosa
Basic Tomao Sauce
And check more tomato recipes
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Karuvepillai Dosai | Curry Leaves Dosa Recipe

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Karuvepillai dosa, is a healthy flavourful green dosa with the inclusion of huge quantity of curry leaves to the batter. I learned this recipe from my Sister -in-law. My first question to her once I heard about the dosa, since we add huge amount of curry leaves won't it taste strong and bitter. She said try it and you will keep making it often. And yes, it tastes delicious and the karuvepillai flavor is enhanced  and found no bitterness.
The proportion of rice and dal I used for this dosa is same as regular dosa, but the includion of curry leaves is the highlight. Small amount of  ajwain is used to improve the taste and to spice up. After fermentation the batter would rise double the amount, so use bigger vessel.
Whenever we buy vegetables, without hesitation we request for free curry leaves, am I rite? But at the end of the day most of the curry leaves would go to trash without using much. Try this healthy dosa and utilise the curry leaves to get the excellent benefits.

Check for more Dosa Recipes


Karuvepillai Dosai | Cuury Leaves Dosa Recipe

Preparation & Cooking Time : 30 minutes

Soaking Time: 4-5 hours

Fermentation Time: 8-10 hours

Yield : 15 -20 dosas


Ingredients:

Ponni Boiled Rice - 2 cups
Whole Black Gram/ Urad dal - 1/2 cup
Omam/ Ajwain - 1/2 tsp
Fresh Curry leaves - 2 cups
Salt To taste
Oil as needed to make dosa

Method:

  1. Rinse the rice and black gram seperately in the tap water for thrice minimum. Soak in fresh water for 4-5 hours.
  2. Wash the curry leaves thoroughly and keep aside in a colander to drain off excess water.
  3. Grind the dal to smooth paste, add water as needed in between to grind evenly.Transfer to the large vessel.
  4. Same way grind rice to smooth batter. Transfer to the same vessel.
  5. Now grind the curry leaves and omam to fine paste. Add the paste to the ground batter. Add required salt and mix well.
  6. Cover the vessel with lid and damp  kitchen towel. Keep it in a warm place to ferment for minimum 8-10 hours. The fermentation process may vary depends upon the weather.
  7. Once the batter raise well, mix the batter using ladle.
  8. Heat the dosa tawa or pan. Grease oil to the pan and pour a ladle of batter and spread evenly. Apply oil all over the surface of the dosa. Cover with lid and let it cook for 2-3 minutes or until dosa turns to be golden crisp. No need to cook on the other side. Fold the dosa and serve it in plate with chutney of your choice.

Note:

  • Always use fresh curry leaves for a better taste.
  • If you want to try making idli using the same batter go head,  use 1/4 cup of soaked poha while grinding the batter to make soft and spongy green idli.


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Vendakai Dosai


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