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Brinjal Bajji | Vankaya Bajji

#Monsoonsnack #Pakora #Fakkura #Pakoda #Bajji

‘Monsoons’ and ‘deep-fried snacks’ always go hand in hand. During rains when we have sudden craving for a quick munch, bajji is my go-to option. Now, this delectable snack has got several names across India… pakora, pakoda, bhajjia, fakkura, ponako, fritters etc… and in down South it’s fondly known as ‘Bajji’

How to make Brinjal Bajji | Vankaya Bajji?

Bajjis can be made using various veggies and fruits like onions, raw banana, potato, carrot, capsicum, unripe green apple and more. Here, I have used the India’s King of Vegetables, ‘Brinjal’ for making bajjis (we call Vankaya in Telugu). These brinjal bajjis are light, crunchy…so gorgeous to look at and of course totally irresistible in taste.

You can choose any variety of brinjal to make bajji but it’s always good to use less seeded one. Preparation is very easy…thin slices of brinjals are coated evenly with spiced chickpea flour batter and deep-fried till golden in colour. You can also air fry this if want to avoid deep frying.

Ingredients

  1. Brinjal – 2 or 3, large in size, preferably less seeded variety
  2. Chickpea Flour / Besan – 1 cup
  3. Rice flour – 1/4 cup
  4. Haldi / Turmeric Powder – a pinch
  5. Red Chilly Powder – 1/2 tsp (or as per taste)
  6. Pepper Powder – 1/4 tsp
  7. Jeera – 1/2 tsp
  8. Hing / Asafoetida – a generous pinch
  9. Salt to taste
  10. Cooking Soda – a pinch (optional)
  11. Oil for deep frying

Method

  1. Wash and slice brinjals into thin circles. Immerse them
    in water to avoid any decolourization of brinjal until we use.
  2. Sieve besan and remove the lumps if any. Mix besan, rice flour, red chilly powder, salt, pepper powder, jeera, haldi, hing and cooking soda in a bowl.
  3. Heat oil for deep frying. Strain the brinjal slices from the water and keep it ready.
  4. When the oil is hot, take a tablespoon of hot oil and pour it over the besan mixture. This will make the bajjis crispy.
  5. Add required amount of water and mix it well to form a fine paste of dosa-batter consistency.
  6. Keep the flame in medium-hot mode. Gently dip the brinjal slices into the batter. The slices should be evenly coated with the batter.
  7. Deep fry till golden in colour.
  8. Drain the bajjis in kitchen tissue to remove excess oil.
  9. Serve hot with any chutney or sauce.

For similar snacks recipe, plz checkout Pinwheel SamosaThenga Manga Pattani Sundal.

Happy Cooking!

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Puliyotharai Gojju | Pulikaachal

#TraditionalSouthIndianCondiment #Authentic #BasicRecipe

This is a basic recipe for preparing tangy, spicy and scrumptious South Indian delicacy ‘Puliyotharai Rice that has a long shelf life.

How to make Puliyotharai Gojju | Pulikaachal?

Though there are many versions of this delectable recipe that belong to various parts of Tamil Nadu, Karnataka and Andhra, I always have followed the one which is inherited from my family, especially from my father (yes! he is so fond of trying out authentic dishes with great flair).

This version has a fine blend of Andhra style and Iyengar style of making puliyotharai. You can make this recipe in large quantity and store to relish puliyotharai as and when required. It is an ideal option for tiffin box or as a travel food.

Puliyotharai rice goes well with Avial

Ingredients

  1. Tamarind / Imli – a small orange-sized, appr 150g
  2. Sesame / Til – 1/3 cup
  3. Turmeric powder / Haldi – 1/2 tsp
  4. Jaggery / Gud – a small-lemon sized
  5. Salt to taste
  6. Desi ghee – 1 tbsp

For Tadka

  1. Sesame / Til Oil – 3/4 cup
  2. Mustard Seeds / Rai – 1 tsp
  3. Urad Dal – 1 tsp
  4. Channa Dal – 2 tsp
  5. Fenugreek / Methi Seeds – 3/4 tsp
  6. Red Chilly – 6 or 8 nos
  7. Groundnut – a handful, roasted and peeled
  8. Sesame Seeds / Til – 2 tsp
  9. Curry Leaves – 2 twigs, torn into pieces
  10. Asafoetida / Hing- 1 1/2 tsp

For Puliyotharai Masala

  1. Red Chilly – 10 nos
  2. Urad Dal – 2 tsp
  3. Channa Dal – 1 tbsp
  4. Fenugreek / Methi Seeds – 3/4 tsp
  5. Coriander / Dhania Seeds – 3 tbsp
Dry roasted sesame seeds
Tadka
After adding imli water
Puliyotharai in the making..

Method

  • Soak imli in a cup of warm water for 10-15 minutes.
  • In the meanwhile, dry roast sesame or til (black or white) and coarsely powder it. Keep it separately.
  • Dry roast one by one the ingredients given for puliyotharai masala and finely powder it.
  • Extract the thick juice from the soaked imli.
  • In a heavy bottomed vessel / kadai, heat til oil and add rai.
  • When it splutters, add the remaining ingredients given for tadka (please follow the same order mentioned above) and sauté till the dals and groundnuts turn golden in colour.
  • Add imli water, haldi and give a boil.
  • Add powdered puliyotharai masala, salt, jaggery, half the amount of powdered til and boil till the raw flavour of imli lessens.
  • Keep stirring the gravy periodically till it thickens and forms a thick paste like consistency.
  • Add the remaining til powder and a tbsp of desi ghee, mix well and switch off the flame.
  • Let it cool and store it in a clean and dry container.
  • This gojju stays good for at least 2 weeks in normal temperature and almost 2-3 months when refrigerated.
Puliyotharai Gojju ready to be mixed with rice
Gojju with steamed rice

Notes

  • For making puliyotharai rice, mix 2 tbsp of puliyotharai gojju with a cup of steamed rice (increase or decrease the amount of paste as per taste) and serve with papad and curd.
Delectable Puliyotharai!

For more such authentic recipes, plz checkout Thenga Paruppu Thogaiyal , Nellai Milagai Podi, Puzhimilagai, Getti chutney, Curry Leaves Spice Paste.

Happy Cooking!

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Nellai Milagai Podi | Idly Podi

#Comfortfood #TraditionalSouthIndianFood #Idlypodi #Grandma’srecipe

Nellai Milagai Podi is an appetizing, flavourful and quintessential condiment in all the South Indian households and eateries as it goes well with idly, dosa and upma varieties. My version of this Milagai Podi is inherited from my Grandma’s recipe that is with the adaptation of Nellai Tamizhar-style Idly Podi.

How to make Nellai Milagai Podi | Idly Podi?

This recipe has good amount of sesame / til and it needs to be had with
sesame oil mixed in it. So, it’s heart-friendly when used regularly. Needless to mention the nutritious value added by urad and channa dals, curry leaves to this humble recipe!

Inclusion of black urad dal as core ingredient gives this recipe a distinctive colour and flavour than usual versions. This recipe can be prepared in bulk and stored in air-tight box. It helps to savour this delicious podi as and when required either in the form of a paste or smeared on idly or dosa. It is an ideal option for tiffin box or as a travel food.

Ingredients

  • Black urad dhal – 1 cup, splitted
  • Channa dal – ½ cup
  • Sesame Seeds / Til – ¼ cup
  • Dry Red Chilies – 25 to 30
  • Asafoetida / Hing – 2 to 3 tsp
  • Curry Leaves – 2 to 6 twigs, torn into pieces
  • Salt to taste
  • Sugar- 1/2 tsp (optional)
  • Sesame / Til Oil – 1 to 2 tsp

Method

  • Roast black urad dhal, channa dhal, sesame seeds, dry red chilies and curry leaves one by one with little amount of oil till crisp and golden in colour.
  • Bring it to room temperature and grind it into a coarse powder along with asafoetida, sugar and salt. You can grind it finely also as per your taste.
  • Transfer it to a large bowl and mix well.
  • Store it in an air-tight container to keep the flavours intact.
  • It can be served as an accompaniment for idly, dosa and upma varieties.

Notes

  • This recipe stays fresh for 2-3 months. 
  • If you don’t like to use sesame oil, use any
    cooking oil or melted ghee.
  • Either you can have this podi + til oil as accompaniment or smear the podi paste on Idly, dosa vareities.
Mini Uttappams smeared with Idly Podi..best for tiffin box!
Idlies smeared generously with Milagai Podi…awesome tiffin & travel food option!

For more such authentic recipes, plz checkout Thenga Paruppu Thogaiyal, Chia Seeds Idly Powder, Poondu Vengaya Vathakuzhambu, Puzhimilagai, Kambam Kanji with Madhura Kizhangu, Getti chutney.

Happy Cooking!

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Thengai Paruppu Thogaiyal | Coconut Dal Chutney

#TraditionalSouthIndianRecipe #ComfortFood #QuickRecipe #Healthy

Thengai Paruppu Thogaiyal’, is one of the popular traditional South Indian recipes that can be made quickly. Thengai in Tamil means coconut, Paruppu means Dal, Thogaiyal is chutney. A versatile chutney that can be served with plain hot rice as well as with Idly, Dosa and other tiffin varieties.

 How to make Thengai Paruppu Thogaiyal | Coconut Dal Chutney?

Simple thogaiyal with any rasam or sambhar is one of our comfort foods. Whenever we carve for such menu, Thengai Paruppu Thogaiyal is my go-to recipe. Reasons are…it’s healthy, delicious and very easy to prepare with few ingredients. The core ingredient Coconut is rich in good fats and has properties like anti-bacterial, anti-fungal that boosts our immune system when consumed regularly. Protein and potassium-rich Arhar dal on the other hand, enhances the taste and health quotient of this thogaiyal.

Thogaiyal and plain hot rice with a dollop of ghee / sesame oil, pairs well with Vendhaya Kuzhambu or Pepper Jeera Rasam or simply with fried papad. A divine combination!

Ingredients

  1. Coconut -1 cup, grated
  2. Thuvar / Arhar dal – 2 tbsp
  3. Red Chillies – 2 or 3 (as per taste)
  4. Curry Leaves – few twigs
  5. Salt – to taste
  6. Hing – 1/4 tsp
  7. Oil – 1 tsp (preferably coconut oil)

Method

  1. In a kadai, add 1 tsp of coconut oil and roast arhar dal, red chillies, hing and curry leaves. Roast till the dal turns golden in colour. 
  2. Transfer it to a plate. Let it cool. Grind it along with grated coconut, salt into a fine paste adding very little amount of water.
  3. Serve it with hot plain rice with a dollop of ghee / sesame oil.

Notes

  1. If serving with tiffin varieties, dilute the thogaiyal little bit. Give tadka with rai, urad dal and curry leaves.
  2. Instead of arhar dal, we can use moong dal and yellow channa dal too.

For more delicious chutney recipes, plz check out Green Garlic Coriander ChutneyChia Seeds ChutneyPuzhimilagaiGetti chutney.

Happy Cooking!