Mirchi Bajji

 

  When there is a rain falling outside and climate is cold; who can resist the temptation of eating pakodas and bhajiya/bajji……… so thought of posting famous Hyderabadi street food “Mirchi Bajji”

 

 

 

 

 

   

 

 

Method

 





 

Roast sesame keep aside to cool

Once it gets cool add little tamarind, salt and grind without adding water (this is stuffing)

Make a slit on green chillies and deseed it

Stuff sesame stuffing mixture and keep aside

 

 

In mixing bowl add gram flour add rice flour add salt, pinch of cooking soda and add water to make a batter

Dip stuffed green chilli in gram flour batter and deep fry it

Take it from oil and keep aside

 

Take the fried chillies dip it again in gram flour and fry to golden colour(this  step is an optional; if you want gram flour batter coated well; then go for this step or else fry only ones)

 Serve with tomato sauce.

 

 

 

 

 

 

Gajar Halwa

 Gajar  Halwa is a sweet dessert pudding associated mainly with the state of Punjab in India & Pakistan. The carrot used for this recipe is Delhi Gajar; and you can use ordinary carrots as a substitute of Delhi Gajar.
 

 

Method

Wash Gajar, peel it, then grate and keep aside.

 

 

Heat 2tbsp of ghee; add grated Gajar fry for a while until it changes colour

Add boiled milk and cook until the milk gets reduced

 
  
 

 

  Add sugar mix well and cook until it melts and becomes little dry (don’t make it completely dry)

 

Add grated khoya and fry until khoya gets melted and get mixed well

Add 2sp of ghee mix well and garnish with cahewnut, almond and pistachio

Gajjar Halwa is ready.

 

 

 

I love Gajar halwa with ice-cream......hot hot hot Gajar halwa with a cool ice cream on top...hmmmmmmm..........cannot resist...eagerly wait for Gajar season.....

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Udupi Chicken Curry

Uppoor is a small village which falls between Udupi and Brahmavar; a place with lots of greenery, mango tree, cashew nut tree, guava tree paddy fields, streams, ponds and……… many more things ; especially with NO noise and air pollution…………. You might be wondering why I am talking about this place …….. yes!! Today recipe belongs to this place.

                                              My sister-in-law (Mamatha) who resides in place; and  never fails to prepare this chicken curry for her lovely brother (Sandy my hubby) on our visit to her home; as this chicken curry is one of his favourites’. So this time when we visited Mamatha’s place I thought of clicking pictures of chicken curry procedure and share it in my blog. The source of this recipe is; as I already mentioned Mamatha (my hubby’s younger sister)."THANK YOU Mamathathigey….."

                                              This curry can be served with Idli, chapatti, rice and of course with our Mangalore special Kori roti.
        

 

 

 



 

Method

 



Roast Kashmiri red chilli, coriander, cumin, and fenugreek, cinnamon and clove separately using a ½ tsp. oil and keep aside.

In same pan heat 2sp oil  add one sliced onion fry, ones it become translucent add coriander leaves fry until onion become red keep aside

Grind all the roasted and fried ingredient by adding garlic and tamarind together to a smooth paste this is our red masala keep aside.
 

 

In the pan heat 1tsp oil add curry leaves and fresh coconut grated fry it until it changes colour; keep aside to cool once it gets cool grind it to smooth paste by adding water.

This is our white masala.
 

 

    Heat ghee add onion chopped sauté it, add half of the coriander chopped sauté it.



 

 

Add chicken fry until it changes little colour.

Add salt and mix well, add red masala mix well bring it to boil, once it starts boiling close lid and cook
 

  

 

After the few minutes open lid and if oil comes up and chicken is cooked; add white masala mix well and bring it to boil, once it is boil add chopped coriander leaves close the lid and off the gas.

Serve with red rice, Kori roti and Chapati.

 

 

 



Besan Ladoo

Again after a long break I am updating my blog........... And I know you all must be wondering why I haven’t post before or at least on Diwali……..; reason for this is I was busy with Navaratri festival  then with Diwali preparation and when I was  free from festival preparations my Pc  had a problem so…………I couldn’t update my blog.  Without much delay I just jump to the recipe!!!!!!!!!!!!!!!

Heat ghee add gram flour mix well so that there is no lumps

 

 

 

Fry  gram flour continuously till the aroma of gram flour spreads all around your home and keep aside

 

 

Take sugar add a half glass of water bring it to boil till you get one string syrup

Add gram flour mix well and keep aside to get cool

 

 

 

 

Once it gets cool it will become as shown in picture; now make ladoo .

Besan ladoo is ready.

 

 

 

 

 




































































































 

Phirni

On this Dussehra (Vijaya Dashami, Dasara, or Dashain) try this sweet dish Phirni. Easy to make sweet dish………….

 

Method

Soak rice for 1/2hr

After 1/2hr, grind soaked rice to a smooth past

Add rice paste in cold milk and keep aside

Heat milk in a pan and bring it to boil

Once milk starts boiling add rice paste diluted milk by stirring continuously.

Cook until rice past is cooked

Once rice paste is cooked, add sugar mix well and cook on low flame string continuously, until sugar get melted

 Once sugar get melted, add sliced almond and cashew nut mix

Add khoya by crushing with your hand mix well and cook until khoya is melted now add cardamom powder and mix now close the led and off the gas.

Phirni is ready to serve.

Phirni may served either hot or chilled

I prefer chilled phirni...

Note:

 Add a pinch of saffron soaked in 2tsp of milk just before removing from gas stove; it enhances the aroma of phirni (its an optional)