Potato bajji & Onion bajji

Potato Bajji

Onion Bajji



You will need:

Ingredients 1:

• 1 cup gram flour (kadala mavu)
• ½ cup rice flour
• ½ tsp red chilli powder
  
• 2 pinch of asofoetida (hing, perunkayam)
• 2 pinch of thymol seeds (omam, vaum, ajwain)
• 2 pinches of baking soda
• salt for taste

Ingredients 2:

• 1 big potato
• 1 red onion
• oil for deep frying

Procedure:

Step 1:

Mix all the ingredients under ingredients 1 by adding water to form a paste texture. Approximately 1½ cups of water.

Step 2:

Heat oil in a deep frying pan on a medium heat.

Step 3:

Cut the potato and onion into very thin slices. Dip the potato and onion pieces one by one into the gram flour paste and fry it in the hot oil. Flip it once a while till its done.

Step 4:

Crispy bajji is now ready to serve with any chutneys like red chutney, coconut chutney.


Hint:
Onion bajji takes more time to fry than potato.

Potato Cauliflower Semi gravy

My friend Shanthi tried Potato cauliflower semi gravy and sent me this picture. Wow Yummy Shanthi.... Will come to your home sometime this week to try your recipes....

Rava Idli/ Sooji idli

 Including rice in every meals is not that good for health right?.  So just replaced rice with rava. The taste was really good. The texture was very soft. We loved it.

You will need:

• 1 cup urad dal
• 3 cup rava/ sooji
• ¼ tsp fenugreek seeds (Venthayam in tamil, uluva in malayalam)
  

Procedure:

Step 1:

Soak the urad dal and fenugreek seeds together for minimum 5 hours. Then grind this to a fine paste by adding water.

Step 2:

After that just mix rava/sooji to the urad dal paste and grind it just for 5 more mins by adding water. By doing this rava will get mixed with urad dal perfectly. You can also mix rava to the urad dal paste using hands.

Step 3:

Allow it to ferment for minimum 8 hours. Grease the idli vessel and make idli's. You will get fluffy and soft idli's. Enjoy with peanut chutney, dal sambhar or with any of your favourite chutney's.

Optional:

Adding 1 cup of cooked rice will give you soft idli. Specially if you are staying in cold place, add 1 cup of cooked rice.

Butterfly award

Priya honored my blog with Butterfly award. Thanks a lot Priya and i'm very honored to get this from you.



The rules of the award are:

Put the logo on your blog.
Add a link to the person who awarded you.
Nominate 10 other blogs
Add links to those blogs on yours, and leave a message for your nominees on their blogs.

I have put the logo on my blog, also add the link to Kitchen flavours who awarded me..

Now i have to nominate 10 other blogs. But all my blog friends already received this award. So as of now i'm just selecting 2 blogs.

Here we go:

Kamala
Ammupatti

Adai

I love easy to do recipe's.I have tried many combinations of adai's. Everytime adai taste really good, but sometimes it stick to the pan a lot while spreading. This combination of adai mixture is perfectly good and it gave me thin and crispy adai's. So those who like thin and crispy texture will love this adai. And the best thing is it wont stick to the pan while spreading.

You will need:

Ingredients 1:

• 1 cup channa dal
• ½ cup urad dal
• ¼ cup green gram
• ¼ cup toor dal
• ¼ cup moong dal (optional)
  

Ingredients 2:

• 1 inch ginger chopped finely
• 5 green chilies
• ½ asofoetida (perumgayam, hing)
  
• 1 tsp cumin seeds
• few curry leaves
• few coriander leaves chopped(optional)
  
• 1 cup cooked rice

Procedure:

Step 1:

Soak Ingredients 1(all dal's) together for minimum 5-6 hours.

Step 2:

Now grind to a course paste along with cooked rice, ginger, green chillies, asofoetida, curry leaves, coriander leaves and cumin seeds. Dont grind it to fine paste.

Step 3:

Adai doesn't need any fermentation. So after grinding, you can make crispy adai's immediately and serve with any chutney's, sambhar or with aviyal.

Simple to make and tasty to eat. Better to use blender or mixie for this grinding purpose instead of using wet grinder. Easy to clean and just take few minutes to grind.

Hint:

For onion adai, just sprinkle finely chopped onions while spreading the adai.

Carrot Rice

You will need:

• 1 cup basmathi rice
• 2 cup water
• 1 cup grated carrot
• ½ cup chopped onion
  
• 1 cinnamon stick
• 2 star anise
• 1 tsp cumin seeds/ black cumin
  
• 3 green chillies
• ½ tsp ginger garlic paste
  
• 1 tsp pepper powder
• pinch of turmeric powder
  
•  few curry leaves
• salt for taste
• 2 tbsp oil
• 1 tbsp ghee

Step 1:

Heat oil and ghee in a pressure cooker. When the oil becomes hot add cinnamon sticks, star anise, cumin seeds and allow it to splutter. Then add chopped green chillies, ginger garlic paste, curry leaves and saute it.

Step 2:

Then add the chopped onions along with the turmeric powder and saute it till it turns golden brown color.

Step 3:

When the onion turns golden brown color add the carrot to it and saute it for a min. Then add water, pepper powder, salt along with rice.

Step 4:

Close the pressure cooker and wait for 3 whistle. Then wait for the pressure to release. After 15 mins enjoy the carrot rice with simple raita or curd/yogurt.

Yummy carrot rice is now ready to serve.