Bread Bajji with stuffing

Bread Bajji

Ingredients for stuffing:

Potato(boiled)	3 large
Onion(chopped)	3
Green chilli	3(more or less)
Ginger	1 table spoon
Garlic	5 pieces
Garam masala powder	½ tea spoon
Turmeric powder	¼ tea spoon
Coriander leaves	Few
Salt	As required
Oil	2 table spoon

Ingredients for batter:

Besan flour/Kadala maavu	½ cup
Rice flour	2 table spoon
Chilli powder	½ tea spoon
Salt	As required
Asafoetida/Hing	A pinch
Turmeric powder	A pinch
Bread	6 pieces

Preparation:

• Cut the potato and boil it. Peel the skin and mash it softly.
• Grind the ginger-garlic paste.
• In a pan saute the onion and green chilli in oil. Add the ginger-garlic paste, turmeric powder, garam masala powder, coriander leaves, and salt.
• When the raw aroma disappears add the mashed potato and stir it for 2 minutes and remove from the flame. The stuffing is ready.
• Mix the besan flour, rice flour, chilli powder, salt, turmeric powder, hing and water for making batter.
• Take a piece of bread cut it in triangle shape. Place the stuffing on one piece cover it with other piece.
• Dip the bread pieces in this batter and fry in the hot oil.

Gobi 65

Gobi 65

Ingredients

Cauliflower Florets	2 cups
Rice flour	½  table spoon
Corn flour	3 table spoon
Turmeric powder	¼ tea spoon
Ginger-Garlic paste	½ table spoon
Garam masala	¼ tea spoon
Hung curd	¼ cup
Chilli powder	1 table spoon
Salt	As required
Coriander leaves	Few(chopped to sprinkle)
Curry leaves	Few to Sprinkle
Asafoetida	1 pinch
Oil	For deep fry

Gobi 65 Preparation method:

• Add a pinch of turmeric powder and 1 tea spoon salt in warm water and deposit the cauliflower florets in it for 5-10 mins. Once the worm starts to float in water remove the worm and clean the florets thrice and drain it set aside.
• Mix rice flour, corn flour, ginger-garlic paste, turmeric powder, garam masala, hung curd, chilli powder, asafoetida and salt together. Add the cauliflower in it and allow marinating for 30 mins.
• Heat the oil and fry it till crispy. Fry the curry leaves in 1 tea spoon oil and sprinkle it along with coriander leaves.

Note: To make hung curd hung the curd in clean cloth for 2-3 hours to drain water and then use it.

Poha Upma – Aval Upma

Ingredients:

Poha	1 cup
Onion	1 (grated)
Red chilli	1 (chopped)
Roasted peanuts	2 tbsp
Oil	1 tbsp
Coconut	¼ cup grated
Mustard Seeds	½  tea spoon

How to make Poha upma:

• Wash the poha and drain the excess water.
• Saute the onion with oil, red chilli and mustard.
• Add coconut to it along with peanuts.
• Add the poha and heat it for 2 minute. Serve with sugar and banana.

Kai murukku/Suthu murukku-Indian snacks

Kai murukku

Ingredients:

Raw rice/Pacharisi	4 cup
Skinless Urad dhal/Ulunthu	1 ½ cup
Salt	For taste
Sesame seed/Ellu	2 table spoon
Cumin seed/Jerragam	2 table spoon
Oil/Ghee	4 table spoon

Suthu murukku

How to make kai murukku:

• Roast the urad dal till its color starts to change. Grind it finely and sieve it.
• Soak the rice in water for an hour and drain the water. Dry it in a cloth and powder it finely. Sieve this.
• Roast the sesame seed till the aroma comes out.
• Now mix both the flour along with salt and knead it with oil/ghee and water softly.
• Beat the dough in chapathi maker to increase the softness.
• Atlast add the cumin seed and sesame seed and knead it.
• Now take a lemon size ball of dough and swirl the muruku in a plastic sheet or cloth by keeping a bottle cap in center. Push the dough with your fingers and swirl in circle.
• Transfer it into the hot oil using flat ladle/dosa flipper and fry it till golden brown.

Murukku

Tips:

• You can prepare the urad flour before 2 or 3 days, but rice flour you should prepare it only on that day when you are going to do murruku.
• Knead the dough only before doing frying it.

Papad bajji/Appala bajji

Papad bajji

Ingredients:

Papad	4
Besan flour/Kadala maavu	¼ cup
Chilli powder	As required
Salt	As required
Turmeric powder	A pinch
Oil	For frying

Appala bajji

How to make Papad bajji:

·         Break the appalam into half such that from 4 papad you will get 8 pieces.

·         Mix the besan flour, chili powder, salt, turmeric powder and water for making batter.

·         Dip the appala pieces in this batter and fry in the hot oil.

for more dishes visit Indian recipes

Potato Bonda/Aloo bonda

potato bonda

Ingredients:

For stuffing:

Potato(boiled)	3 large
Onion(chopped)	3
Green chilli	3(more or less)
Ginger	1 table spoon
Garlic	5 pieces
Garam masala powder	½ tea spoon
Turmeric powder	¼ tea spoon
Coriander leaves	few
Salt	As required
Oil	2 table spoon

For batter:

Besan flour/Kadala maavu	1 cup
Salt	As required
Chilli powder	As required
Turmeric powder	¼ tea spoon
Oil	For frying

Aloo bonda

How to make potato bonda:

For stuffing:

• Cut the potato and boil it. Peel the skin and mash it softly.
• Grind the ginger-garlic paste.
• In a pan saute the onion and green chilli in oil. Add the ginger-garlic paste, turmeric powder, garam masala powder, coriander leaves, and salt.
• When the raw aroma disappears add the mashed potato and stir it for 2 minutes and remove from the flame. The stuffing is ready.
• Divide the potato stuffing into equal balls.

For batter:

• Mix the besan flour, salt, chilli powder, turmeric powder with water and make the batter.
• Dip the ball in the batter and fry in hot oil. Serve this with chutney.

for more dishes visit indian recipes