Chekkalu / Appadalu

Ingredients:

Rice flour – 2 cups

Water – As required

Chana dal – ¼ cup

Salt – to taste

Chilli ginger paste – 1 tbsp

Butter – 1 tsp

Ajwain – 1 tsp

Oil – To deep fry

Procedure:

Soak chana dal for 30 min and drain the water and set side.

Sieve the flour in a bowl; add salt, ajwain, chilli ginger paste, butter and mix well.

Now add Luke warm water to the flour mixture and mix well to make soft dough. And set aside for 10 min.

Now make a small bowl out of the dough and take a foil paper or zip lock cover, grease your hands and foil paper with oil and using your fingers press the ball into a small disk.

Fry the disks till they turn golden brown and drain the excess oil.

Store them in an air tight container. They will be good for 15days.

Mirapakaya Bajji

Mirapakaya/ Mirchi / Chilli / Green Pepper Bajji

Mirapakaya Bajji (aka Chilli bajji or Mirchi bajji) my all time favorite evening snack. Long Green Peppers stuffed with masla/Powder, dipped in the batter and deep fried.

In my home town, usually we get these long green chillis only in some seasons. So my mom makes these bajjis quite often in the season. But we can go get them in chat shops almost through out the year. But here, We can get any kind of fruit/vegetable all through the year….so I make them when ever we feels like eating them and especially when it is raining outside. When we were in New Jersey, we used to eat them out side in an Andhra restaurant “Abhiruchi”. They serve them really good and tasty in Andhra style. In Oak tree Road also we can get them but they make these bajjis with Banana peppers and the stuffing with aloo. But in Andhra we make these bajji with Long Green chillis and the stuffing with Tamarind and other spices. Enjoy rainy days with Mirchi bajji….

Ingredients:

Long Green Chilli – 10

For stuffing:

Ajwain / vaamu – 1 tbsp

Tamarind Paste – 1 tsp or Tamarind – small ball

Cumin seeds – ¼ tsp

Salt – 1 Big Pinch

For Batter:

Besan / Gram Flour – 1 cup

Salt – to taste

Cooking Soda – ½ tsp

Ajwain / Vaamu – ¼ tsp

Oil – to deep fry

Procedure:

Wash and wipe green chilli and let them dry completely.

Take ajwain, cumin seeds, and tamarind in an electric blender or hand grinder and make into coarse powder or paste. And add little salt and mix it well.

Take a utility knife and make lengthwise slit and remove excess seeds (removing seeds is completely optional).

Now stuff the ajwain-tamarind mix to the Green chillis and set side.

Heat Oil in a kadai.

Sieve the flour in a bowl, add salt, baking soda, ajwain (optional) and mix well, and add sufficient amount of water and make into a thick paste.

Now dip the stuffed green chilli in the batter and put it in the hot oil carefully.

Let it fry for 2 or 3 min on one side and then take a spoon or fork and try to turn it carefully. If you are not able to turn it, you can use your ladle or spoon and just press the bajji with very little force.

Fry till they turn golden brown.

Serving Tips:                      

Sprinkle Little Chat masala and Serve them Hot with Onions.

Another serving method is, again make a length wise slit and set side.

Chop Onion and coriander leaves finely, and mix with lemon juice and chat masala and stuff this onion mixture.

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In some restaurants they cut this bajji into small pieces and again they will fry them in hot oil for few min and serve. This is called Cut Mirchi.    

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Mysore Bonda

Deep fried Flour and yogurt dumplings.

Ingredients:

All purpose flour / Maida - 2 cups

Rice flour – ½ cup

Sooji – ¼ cup

Thick Yogurt – ¾ cup (beat well to make a thick butter by adding some water) or thick butter milk – 1 ½ cup

Ginger - Green chilli paste – 1 tsp or to taste

(Optional, you can use finely chopped green chilli and ginger or even ginger is optional)

Cumin seeds – ¼ tsp (optional)

Chopped Coconut pieces - 1 tbsp (optional)

Salt – to taste

Cooking Soda – ¼ tsp

Coriander leaves – chopped (Optional)

Oil – as required

Procedure:

Take a big bowl, sieve both the flours, add sooji, salt mix well, and then add green chilli paste and mix well.

Now add buttermilk, mix well without any lumps, add chopped coriander leaves and set side for 4-6 hours.

Heat oil in a kadai, add big pinch or ¼ tsp of cooking soda to the batter, adjust salt, add cumin seeds, mix well and drop little by little batter dumplings in the hot oil.

Cook till they turn golden brown on medium heat and drain the excess oil.

Serve hot with your choice of chutney.

Magai chutney or bell pepper or ginger or coconut chutney goes very well with these Mysore Bondas.

Corn Tikki

Ingredients:

Corn Kernels – 2 cups

Maida/ All Purpose Flour – 3 tbsp

Green chilli – 4 or 5

Ginger – small piece

Coriander leaves - half bunch

Mint leaves – 4 strings

Roasted chana dal / dhalia – ¼ cup

Red chilli powder – to taste

Salt – to taste

Mango powder – 1 big pinch

Oil

Procedure:

If you are using frozen corn kernels, thaw them for 1 hour.

Put the corn kernels in a blender and make into a coarse paste, and set side.

Now take green chilli, coriander, mint leaves, dhalia, red chilli powder, salt in a mixy jar and make into coarse paste.

Mix this spice paste with the coarsely grounded corn kernel, along with all purpose flour and mix well.

You should be able to make a tikki out of the dough, if required add little more flour and adjust salt, amchur powder according to your taste.

Heat a pan in the medium flame, arrange tikki s and sprinkle few drops of oil around the tikki s and shallow fry till they turn golden brown on the bottom side, and again turn them the other side and cook.

 Serve Hot With Ketchup/ Green chutney

Maggi Noodles

Maggi Noodles

Maggi 2 minute noodles, well known for instant noodles. …..every one’s favorite…..and I remember my intermediate days and college days….my sister and my self used to eat magi like anything. For me my first noodles are maggi noodles only. May be after 2 years, I have tasted Indo-Chinese noodles. From then even to make Indo-Chinese noodles I use maggi noodles.

I got bored of just boiling noodles with some maggi noodles masala and all and tried this simple Maggi noodles in different ways. Here is my favorite way of maggi noodles in Indian style.

Ingredients:

Maggi Packet – 1

Chopped Veggies

Carrots and beans – ½ cup

Spring onions – 4 or 5

(Chop spring onion whites and greens and set separately)

Green chilli – 2 or 3

(Finely chopped)

Maggi Noodles masala – 1 packet

(Includes in the maggi packet)

Water

Salt – to taste

Oil – 1tbsp

Procedure:

Take a big vessel, add plenty of water and bring it to a boiling point. Then add maggi noodles and cook for 2 or 3 min and drain the water. Now put drained noodles under running water, sprinkle 1 tsp oil and set side.

Now take a kadai, add oil, when it is hot enough add Cumin seeds ( optional), when they splutter, add chopped green chilli, and then chopped carrots, beans and fry for 3 or 4 min with little salt.

Now add Spring onion whites and fry for 1 min.

Now add maggi masala, mix well.

Now add boiled maggi noodles.

Mix nicely, add spring onion greens and let it fry for 2 min high flame.

Serve immediately.

Onion Pakodi

“Happy New Year 2010” n “సంక్రాంతి  శుభాకాంక్షలు” to all my readers.

Ingredients:

Onions – thinly sliced

Besan flour/ chick pea flour – 1 cup

Green chilli – finely chopped

Red chilli powder – ½ tsp

Salt – to taste

Curry leaves – finely chopped

Oil – to deep fry

Procedure:

Wash and peel onion and slice them thinly.

Now mix onions, salt, green chillis, curry leave and crush them really nice using your hands, so that onions will loose out little water, then add besan flour little by little just to coat onions. Don’t add any water. Batter consistency should be kind of marinated onions.

Now add red chilli powder, adjust salt and spice according to your taste. Heat oil in cooking vessel, when it is hot enough drop marinated onions and fry till golden brown.

Drain the excess oil.

Serve hot with ketchup.

Note:

If you want your onion pakodi crispy, just coat your sliced onions with besan flour and fry. Or if you want your pakodi soft, make your batter just like vegitable bajji batter and dip onions in the batter and fry. 

Ravva Pulihora

Ravva Pulihora/ Pindi Pulihora

Ingredients:

Rice ravva – 2 cups
Water – 3 cups
Lemon Juice/ Tamarind paste – to taste
Red Chilli whole – 2 or 3
Chana Dal – 1 tbsp
Urad Dal – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Peanuts – 2 tbsp
Kaju – 1 tbsp (optional)
Green Chilli – 4 or 5
Curry leaves – few
Coriander leaves – (optional)
Oil – 2 tbsp
Ghee – 1 tsp
Turmeric – ½ tsp
Hing
Salt – to taste

Procedure:

Take a cooking vessel, add water and bring it to a boil. Then add cumin seeds, little salt, ghee, ¼ tsp of turmeric, Rice ravva and cook it on medium flame till it is done.
(Adjust water and ravva ratios according to your ravva)

Once it is done, transfer cooked ravva into other big vessel or plate, and let it cool down to room temperature.

Now take a pan, add oil, when it is hot enough add peanuts, and fry till they are half done on medium flame, then add chana dal, red chilli whole and fry for 1 min, the add urad dal and fry for 1 more min., then add mustard seeds and fry for 30 sec., then add curry leaves, hing, green chillis, ¼ tsp of turmeric and fry till you get nice aroma.

Now add this mixture to ravva and mix well.

When it cools down completely, add lemon juice, adjust salt and mix well.

Now it’s ready to Serve.

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Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate.