MIRAPAKAYA BAJJI/MIRCHI BAJJI MADE EASY

Come monsoon.. and with rains pouring.....is the time for a hot hot mirchi bajji...until recently we used to get the bajji from outside..but finally decided to prepare it myself as it can be made more hygienically at home
so finally prepared this and it turned out real good...


Ingredients
1. Bajji Chillies -250 gms
2. Senagapindi/Besan/Gramflour- 2 cups
3. Biyyam pindi/Rice flour-1/2 cup
4.Vamu/ajwain-1 spoon
5. Baking soda -a pinch
6.Onion- cut into small pieces about half cup
7.Coriander leaves-1 bunch
8. Pudina/mint-few leaves
9. Chat masala powder-1 spoon
10. Lemon juice to sprinkle on bajji
11. Oil for deep frying
 


Method
 1. First add the flours in a bowl, add ajwain, salt, soda, and mix well.  The batter should be of pouring consistency as it has to coat the mirchi properly.
2. Slit the mirchi length wise and remove seeds..if you want the bajjis real hot..you can retain some of the seeds..now fill the mirchi with some ground ajwain.
3. Dip the mirchi in batter and see that it coats properly and fry them in hot oil and take them aside..put them on a tissue paper so that excess oil is absorbed.
4. Frying first time gives a thin coat to the mirchi..we need to fry it once again, so now dip these mirchis once again in the batter and fry well till they become brown.
5. Now for the stuffing..in bowl add onions which are cut into small pieces, chat masala, coriander leaves, if you want you can add amchoor also if you like the tangy taste..and also shred carrots also can be used in stuffing.
6. Now cut the fried bajji lengthwise and fill it with the above stuffing and sprinkle lemon juice and have them real hot.

CHILLI CHICKEN

Chilli chicken otherwise also known as chicken 65, an indianized Chinese dish serves as a side dish or snack is easy to make and yummy to taste

Ingredients


1. Chicken boneless 500 gm
2. Chillies 4 to 5
3. Cornflour 2 tbsp
4. Maida/flour 1 tbsp
5. Egg 1
6. Soya Sauce 1.5 tsp
7. Chilli sauce 1.5 tsp
8. Vinegar 1.5 tsp
9. Capsicum 2
10. Ginger garlic paste 1.5 tsp
11. Coriander leaves few
12. Curd 1 tbsp
13. Chilli powder 1 tsp
14. Tomato sauce 1.5 tsp
15. Onions 1
16. Tasting salt/ajinomoto a pinch
17. Oil for frying
18. Salt to taste


Method
1. Clean chicken and cut into cubes and marinate by adding curd, salt, one egg, all sauces one teaspoon each, ginger garlic paste, cornflour 1.5 tsp and maida/flour and mix well and keep aside (you can refrigerate for penetration of the spices) for half an hour.
2. Cut the vegetables onions and capsicum into cubes and dice the chillies.
3. Take the chicken out and deep fry them in oil when they turn golden brown, strain, and leave them on tissue paper so excess oil is absorbed.
4. Now take 1tbsp of oil and add onions, chillies, and capsicum and cook till soft..now add the sauces half teaspoon each, vinegar and mix well, add ajinomoto, add already fried chicken and fry well..now add half tablespoon of cornflour in some water to form slurry..to this you can also add red food color if you want a red color..and pour this in the cooking chicken and mix well...the cornflour slurry will form into a shiny sauce..now add coriander leaves and chilli chicken is ready to eat.

GARELU/ULLI AND CABBAGE GARELU

Children loves garelu, but does not like cabbage so i make it a point to add shredded cabbage and make garelu...and they eat them happily oblivious to the fact that there is cabbage inside...sambar and TOMATO CORIANDER CHUTNEY is a great combination....



Ingredients

1.Urad Dal/minappapu1 cup (for about 15 garelu/vada)
2.Onion 1 small, chopped
3.Cabbage 1/2 cup, chopped
4.Chilli 3-4, chopped


5.Coriander leaves, chopped 2-3 tbsp
6.curry leaves chopped 2-3tbsp
7.Oil (for deep frying)
8.Salt to taste


Batter Preparation
1. Soak urad dal in water for 4-5 hours.
2. Wash it and grind it into a thick batter without adding water (or as little water as possible).
3. Transfer the batter into a vessel. Add all the other ingredients (except oil) and mix well.  Add salt to taste.
4. Make garelu immediately (otherwise the batter will become loose because of onions) or else you can store in fridge and later add onions and make garelu.





Cabbage