Diary Recipes: bajji

Showing posts with label bajji. Show all posts

Friday, May 2, 2014

Vankaya Bajji Kura Brinjal Pakora Curry

Vankaya Bajji Kura is one of the traditional recipes which is prepared and served in many of the marriage functions. I love its yummy flavor and its delicious taste.

Like many I am not a big fan of brinjal. But when I had this dish in a function I just loved it. Later I saw this recipe in one of the TV show and I prepared for my lunch box last week.This curry is a great alternative to regular brinjal curry.

Ingredients:

Brinjal – 4 no (Cut length wise)

Onion – 1 no

Green chillies – 2 no

Ginger Garlic paste – 1 tsp

Coriander powder – 1 tsp

Tomato paste – 1 cup (made from 4 small fresh tomatoes)

Garam Masala – ½ tsp

Coriander leaves

Besan – 1 cup

Rice Flour – 2 tsps

Baking Powder – a pinch

Lemon juice (optional) – 1 tsp

Chilli powder As Required

Turmeric powder a pinch

Salt As Required

Oil for curry – 2 tsps

Oil for deep frying

Preparation

In a mixing bowl take besan, salt, rice powder, baking powder and mix well.
Add water and mix well into medium consistency like bajji batter and place the all the birnjal pieces and keep aside.
Heat oil in a pan, when the oil gets heated, take the birnjal pieces coated with thick besan batter.
Slowly drop the coated birnjal pieces into the hot oil.
Fry them till golden color and remove them into a plate, cut them into half (breadth wise) and keep aside.
In a wide cooking pan, take 2 tsps oil and add chopped onions, green chillies and cook till the onions turn soft.
Add ginger garlic paste, Coriander powder and cook for 5 minutes.
Now add tomato paste (can be pureed in a grinder), turmeric powder and cook till the raw smell goes away.
Add Red chili powder, salt, garam masala and mix well.
If you want more gravy add little water.
Now add the birnjal bajji pieces to the gravy.
Close the lid and cook for 5 mins, as the pieces are made into half, the gravy goes well into the bajji pieces also.
Remove the lid and cook for another 2 minutes and garnish with coriander leaves and sprinkle lemon juice.

Sending this to HLI-Brinjal hosted by Priya originally started by Kalyani & Only Curries event by Pari

Saturday, March 29, 2014

Potato Bajji Urulaikizhangu Bajji

Here is the recipe on how to make a perfect and crispy potato bajji.

You can use the same bajji batter recipe to make any kind of bajji like

plantain bajji( vazhakai bajji), Anaheim pepper bajji( milagai bajji), onion bajji( venkaya bajji), cauliflower bajji and many more.

Bajji batter Ingredients

Bengal gram flour/ Chickpea flour/ Kadalaimavu- 1/2cup

Rice flour/ Arisimavu- 1/4cup

Maida flour/ All purpose flour- 1/4cup

Baking soda- 1/4tsp

Turmeric powder- 1/4tsp/ Orange food color- pinch

Red chili powder- 1tsp( +-)

Salt to taste

Oil to deep fry

Potato large-2 or Vegetable of your choice

Method

Wash the potatoes and slice them into thin rounds using mandolin grater. Pat dry the sliced potato rounds on a kitchen towel. In a large bowl add the bajji batter ingredients and mix well, add required water and make a smooth and semi thick batter( like dosa batter). Heat enough oil in pan to deep fry, when oil is hot, dip the potato slices in the bajji batter( make sure the batter is well coated on the potato slices) and drop it into the hot oil. Fry the potato bajjis on both sides till golden brown. Serve hot potato bajjis with Tiffin Sambar and Coconut Chutney.

Click here----> for Tiffin Sambar recipe

Click here----> for Coconut Chutney recipe