MILAGAI BAJJI ( MIRCHI BAJJI)

Milagai bajji is one of the popular street snack, commonly prepared during evening tea time especially during Monsoon and Winter season in Tamilnadu and Telangana. 

INGREDIENTS :

• Large sized green Chillies/ Bhavnagiri chillies/ Bajji chillies - 10 numbers
• Besan/Gram flour -  1/2 cup or as required.
• Baking soda - 1/4 tsp
• Chilli powder - 3 tbsps
• Hing - a pinch
• Salt to taste

METHOD OF PREPARATION: 

1) Make a slightly thick batter with besan, chilli powder, hing, baking soda, salt and water without any lumps.

2) Dip chillies in the batter till it gets coated well.

3) Heat oil for deep frying and then deep fry them till golden brown.

Serve Hot with Chutney/ Sauce.

 

QUORN VEGETABLE FRIED RICE

 

Quorn is a meat substitute,  healthy source of protein, high fibre, low in fat.

INGREDIENTS :

Quorn - 200 gms. 

Basmati Rice - 1 cup

Peas - 1/2 cup

Green Pepper - 1

Spring onion -  1 bunch( finely Chopped)

Sweet and Sour chilli sauce - 2 tsps

White Pepper powder - 2 tsps

Garlic powder - 1 tsp

Olive Oil

Salt to taste

Marinate quorn, green pepper with chilli powder, turmeric powder, salt for 1/2 an hour.

METHOD OF PREPARATION :

1) Deep fry quorn and pepper and keep it aside.

2) Heat oil in a wide pan. Once hot, saute garlic cloves, ginger and then add fried quorn and capsicum for few minutes. Meanwhile, cook rice with 1 cup of water with a spoon of oil and keep it aside.

3) Add in the sauces, mix it well. Then, add in the cooked rice and mix it well. Garnish it with crushed pepper. Serve hot.

KOTHAMALLI TUVAYAL

 

INGREDIENTS :

Coriander leaves/ Kothamalli - 200 gms

Toor dal - 4 tbsps

Channa dal - 2 tbsps

Coriander seeds - 1 tsp

Coconut pieces - 5

Tamarind - a small piece

Red Chillies - 6

Salt to taste

METHOD OF PREPARATION :

1. Heat oil in a pan. Saute the coriander leaves for 3 minutes. If the leaves are fresh and tender, you can saute leaves along with the stem.

2) Remove it and in the same pan. Roast toor dal, channa dal, red chillies, coconut pieces, coriander seeds and tamarind. After it gets roasted, allow it to cool down and blend them along with coriander leaves in a blender with little water and salt.

 Serve hot with Dosai, Idli, Chapathi or Rice.

SPINACH SANDWICH

INGREDIENTS :

White bread

Cheese slices

Spinach leaves

Tomato and Onion Slices

Mayonnaise Sauce

METHOD OF PREPARATION: 

1. Take a bread slice, spread mayonnaise. Place few spinach leaves, tomato and onion slices.

2. Place a cheese sheet and the other bread slice over it. Toast them till done.

Serve hot. 

 

TOMATO GARLIC CURRY

INGREDIENTS:

• Sambar onion/ Shallots - 1 cup
• Garlic cloves - 1 cup
• Mustard,Jeera and Methi seeds - 1 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1 tsp
• Chilli powder - 1 tsp
• Curry leaves
• Salt to taste
• Coriander leaves - few
• Green chillies - 3

To Grind: 

• Tomato - 4 (well ripen)
• Coconut pieces - 6

METHOD OF PREPARATION:

1) Heat oil in a kadai. Add mustard,jeera , 2 red chillies and methi seeds.When it splutters,add onion, garlic cloves and curry leaves. Saute till tender.

2) Add in the blended tomato and coconut masala with little water. Add in Chilli powder, Coriander powder, Turmeric powder and Salt. Add in split green chillies. Garnish with coriander leaves. Cook till the oil separates out.

Serve hot with Rice.

 

WHITE BAIT OVEN FRY

INGREDIENTS :

White bait - 250 gms

Chilli powder - 1 tsp

Pepper powder - 1/2 tsp

Turmeric powder -1/2 tsp

Salt to taste

METHOD OF PREPARATION:

1. Clean and wash the bait well.

2. Coat it with Chilli powder, Pepper powder, Salt and Turmeric powder for 1/2 an hour.

3) Arrange it in a baking try over the baking sheet. Spray oil over it and bake at 250 degrees for 15 minutes. Flip once in between.

Serve hot.

MADURAI KARI DOSAI (Mutton Kheema Dosai)

INGREDIENTS :

• Mutton/ Lamb - 250 gms
• Small onions/ Pearl Onions/ Shallots - 1/4 cup
• Tomato - 2 small(Cherry tomatoes)
• Chilli powder - 2 tsps
• Salt to taste
• Dosa batter
• Oil

To powder  :

• Dried Red chillies - 8
• Coriander seeds - 1 tsp
• Jeera - 1 tsp
• Black pepper - 1 tsp
• Annasi poo -3
• Cinnamon sticks - 3
• Cloves -3
• Fennel seeds - 1 tsp

Dry roast the ingredients and grind them finely.

METHOD OF PREPARATION :

1) Chop the mutton in very small pieces and pressure cook them till cooked and soft. Allow the steam to leave and keep aside to cool down.

2) Heat Oil in a pan. Once hot, add mustard, when it splutters, add onion and saute till tender.

2. Add in sliced tomatoes, saute till tender and soft.

3) Add in the mutton.

4) Add in the grinded powder,remaining masala , turmeric powder and 2 cups of water. Stir it well with Salt and pressure cook for 8-10 whistles till done. After the steam leaves, open the lid and cook till it thickens without water leaving out oil. Remove it from the flame. Allow it to cool down.

5. Then, blend it in a blender a bit coarsely.

6. Heat dosa pan. Once, hot spread the batter evenly. Spray a spoon of oil. Then spread 2 tbsps of mutton kheema over it evenly. Add few chopped coriander leaves and spray a spoon of oil. Cover with a lid, after 5 minutes flip it to its side. Cook till roasted and Serve Hot.

 

VEGETABLES SABUDANA

INGREDIENTS

• Mixed vegetables - 1 cup
• Lamb lettuce - 1 handful
• Channa dal - 2 tsp
• Ginger - 1 small piece
• Capsicum - 1/2 chopped
• Mustard - 1 tsp
• Tomato - 1 big
• Sambar powder - 2 tsps
• Sabudana/ Sago/ Javvarisi - 200 gms
• Coriander leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard, jeera, channa dal and Onion . Saute till onion becomes transparent.

2)Add chillies ,ginger and tomato. Saute well till tender .

3) Then, add the vegetables, lamb lettuce, salt and all spice powders . Add sufficient water for the vegetables to cook. Cover with a lid and cook till done.

4) Add in the soaked sabudana and mix it well. Cover with a lid for few minutes. Garnish it with coriander leaves.

 Serve hot.

WHEAT EGG DOSAI

INGREDIENTS :

Wheat flour - 1 cup (Mix it with sufficient water, make smooth batter without lumps)

Egg - 1 for 1 dosa

Onion - 1 finely chopped (Small)

Green chillies - 2

Jeera powder as required.

Turmeric powder - a pinch.

Idli powder as required.

Coriander leaves - few

Salt to taste

Note: The ingredient's measurements are shown for 1 dosa. 

METHOD OF PREPARATION 

1. Mix in egg, onion, green chillies, jeera powder, turmeric powder with salt.

2. Then, add in 1 ladle of wheat flour well mix with water without lumps.

3. Beat them well.

4. Heat dosa tawa. Spray a spoon of oil and spread the batter evenly. Again, spray little oil. 

5. Garnish it with Idli podi and coriander leaves. Cover with a lid and cook for 3-4 minutes. Flip to its side till done.

Serve hot with Chutney or Sambar.

 

RAGI MURUNGAI KEERAI ADAI

INGREDIENTS :

Ragi - 1 cup

Pearl Onions - 10 to 12 nos finely chopped

Green chillies - 3-4 ; finely chopped

Jeera - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Gingelly oil

METHOD OF PREPARATION :

1) Knead a soft dough of Ragi, Drunstick leaves, Onion, Green chillies, Jeera, Turmeric powder and Salt with sufficient water. Once, you roll the dough, add a spoon of gingelly oil and roll a soft dough.

2) Take a small of dough and flatten it out of medium thickness. Heat dosa tawa. Once hot, spread a spoon of gingelly oil. Place the flatten dough and again spray little oil. Flip to its sides till done.

Serve hot with Sambar or Chutney.