Mirchi bajji / millagai bajji

Mirchi bajji/millagai bajji is a delicious snack prepared and enjoyed during rainy season when the chilies are available in abundance.

A freshly brewed cup of filter coffee and crispy mirchi bajjis with a dash of chat masala sprinkled and tangy green chutney calls for a celebration of bursting flavours in your tongue.

Here is the recipe

Mirchi bajji/millagai bajji

INGREDIENTS

5 large bajji (light green variety)

For the batter

1 1/2 cups of besan

2 tablespoon rice flour

11/2 tsp of spicy red chili powder

A pinch of heeng

1/2 teaspoon amchoor powder

Salt as required

1/2 tsp chat masala (optional)

Peanut oil for deep frying

Method

1. In a large mixing bowl add all the ingredients(for the batter) and mix well. Create a small well in the middle add small quantity of water at a time and make a lumps free thick batter.

 

2. Wash and dry green chilies in a kitchen napkin or towel. Use a knife to slit the chilies and de-seed.

3. Dip the chilies in the batter and coat all over with the batter. One or two at a time.

4  Heat oil in thick bottomed kadai, take a little batter put it in oil and test whether the oil is hot enough. When the batter floats it means oil is ready.

5. Now take the chili coated with batter and gently drop in hot oil.

6. Fry the bajjis in medium flame, golden brown and crispy. Spread the bajjis in kitchen napkin to drain excess oil. We will repeat the process until all chilies are done.

7. Cut into desired portion size sprinkle chat masala and serve with dates and tamarind chutney/ tomato ketchup/ green chutney.

8. We had it with masala chai.

Notes

You can stuff the chilies if you want, it's however optional.

Use fresh spices and green chilies for better results.

Hashbrown Potatoes

An easy anytime snack with Potatoes and a few more ingredients. It's loved by the family and children will definitely enjoy the treat.

Hashbrown Potatoes

Ingredients

3 large Potatoes ( Par boil potatoes, peel and grate) 

2 medium sized onions, finely chopped

4 garlic cloves, finely chopped

1/2 tsp dried parsley

1/2' tsp crushed peppercorns

1/2 tsp oregano powder

Salt as required

2 to 3 tablespoon corn flour

Method

*Wash and cook potatoes in pressure cooker for one whistle, when done, open lid cool down, use a peeler to peel off the potatoes. Grate, keep aside.

* In a pan pour a tablespoon of peanut oil fry onions, garlic cloves, saute till they are brown

* In a bowl add sauteed onion, garlic to grated potatoes, add parsley, basil, pepper powder, origano and salt.  Mix gently and toss. Also add corn powder and mix it well.

* Take any mould, compact the mixture like patties and shallow fry in butter/oil till both sides are golden brown in slow flame.

*Serve hot

Recipe courtesy : Narayan

Photography by me

Paneer kalakand Modak

Kalakand is a sweet which is relished by all of us. 

A quick way to make kalakand with paneer/cottage cheese is such a blessing.

We can make this version of kalakand with minimal ingredients.

 Paneer Kalakand Modak

Paneer Kalakand Modak

Ingredients

500 grams paneer (cottage cheese) crumbled

Half a tin of condensed milk, I used Amul mithai mate

1 tablespoon milk cream (I used Amul)

1 cup almond flour or MTR almond flour powder which ever is available

1 tablespoon roohafza/rose essence/chocolate powder

4-5 crushed cardamom, remove the skin

2 tsp ghee

Method

Step 1

In a bowl crumble the paneer and keep aside.

Mix the condensed milk and rose essence/roohafza

In a thick bottomed pan pour ghee and cook paneer in very low flame for 3 minutes, slowly add small quantities of condensed milk and stir.

Add almond flour and further add small quantities of condensed milk. Gently stir. 

As you do it you will notice the entire mixture is slowly thickening. 

When the consistency is of shaping the kozhakattai off the stove. Cool it completely and use a mould to shape the kozhakattai.

Tips

If you are using MTR badam powder and roohafza, please remember both have already added sugar in them. 

I have used less quantity of condensed milk as I am using fresh paneer and milk cream for moisture.

Recipe 2

Paneer Kalakand

*In a pan add crumbled paneer, pour condensed milk and mix well. 

*Add crushed cardamom, milk powder, almond powder keep stirring.

*After about 3 to 4 minutes, you will notice the kalakand is thickening.

*In the meantime greese the plate.

*Gently start trasfering the kalakand into greesed plate. Gently pat and spread it evenly.

*Allow the kalakand to completely cool.

*Cut into desired shape and relish the dessert.

*I made about 20 pieces with the above quantity.

*Please try, share and comment.

Full video of the recipe is available on my YouTube channel.

https://youtu.be/2DmcCOl7m4M

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