Mirapakaya Bajji / Stuffed Milaga Bajji

Do you remember the friends we visited for dinner in my German Chocolate Cake post. They are a sweet couple and the dinner was super awesome. Now, DH and spicy foods are two entities who cannot be separate. And needless to say when they made Andhra-style Mirapakaya bajji for appetizers, he was in cloud nine. Seeing how much he loved the bajji, I duly asked for the recipe and they were happy to share.

Ingredients:
Serves - 5
Serrano Peppers / Bajji Milagai - 10 (Choose the light colored ones and definitely stay away from the dark ones)
Besan / Chickpea flour - 2 cups
Rice flour - 1/3 cup
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp or to taste
Salt - to taste
Baking soda - a big pinch
Asafoetida - a pinch
Water - as needed
Oil - for deep frying
For the Stuffing:
Tamarind paste - 2 tbsp
Coriander powder - 1 tsp
Ginger garlic paste - 1 tsp
Salt - to taste

Method:
Using a small paring knife, carefully slit the peppers on one side with the stem intact. Use the knife or a sharp spoon to scrape out all the seeds. Set the peppers aside and wash your hands with soap and water. Mix the ingredients for stuffing and place about 1/2 tsp of of it in each pepper. Heat the oil for deep-frying. Meanwhile, mix the batter for bajji without any lumps. The batter should be of dripping consistency. Take the peppers by the stem and dip in the batter to coat all sides. Gently drop in the oil and cook in medium-high heat until golden brown. Remove from heat and serve with chopped onions and coconut chutney.
Linking this up to Nupur's What's with my Cuppa?; Birthday Party.

Mini Medhu Vada / Ulundhu Vada | Indian Festival Recipes

Vadas are the deep fried delicacies which are capable of making a regular day to a festive one. These little beauties are good for entertaining or perfect for offering to god as prasadam. It is not difficult to make crispy-on-the-outside-fluffy-on-the-inside vadas. Just a few key points to follow and you will have super tasty vadas. 

Ingredients:
Makes 10-12 mini vadas; Serves - 2
Whole Urad dhal - 1/2 cup
Peppercorns - 1/4 tsp - crushed
Salt - 1/4 tsp or to taste
Oil - for deep frying

Method:
Rinse the whole urad dhal 3 times and soak in water for 2 hours. Drain well. Use the small jar of the mixie/blender and grind into a smooth paste. Mostly it wouldn't need water, but if it doesn't budge, 2 to 3 tbsps of water can be added to grind. The batter would be fairly thick, more like cookie dough consistency. That is fine and it is what we are looking for. When ready to make vadas, transfer to a wide bowl with crushed peppercorns. Beat with a spoon for about 5 minutes. This step is to make the batter soft and fluffy. Add salt just before frying. Heat oil for deep frying. Line a plate with paper towels. Have a bowl of water by the side of the batter bowl. Dip your hands in the water and take lemon sized batter and toss gently as you would with a ball. Dip your thumb again in water and make a hole in the center of the ball. Gently slide into the hot oil. Fry for about 1-2 minutes and flip over with a slotted spoon. Continue to cook and remove from the oil and place on the paper lined plate. Do not put more than 3-4 vadas in a batch. Remove the vadas when it turns golden brown. Serve hot with Coconut Chutney.
Notes:
1. This ground batter mixture can be refrigerated if needed for about a day. If using refrigerated batter let it sit in room temperature before whipping. Add salt only just before frying. 
2. Curry leaves, chopped onions, coriander leaves, chopped green chillies can also be added as desired. I had decided to keep it simple for neivedyam.

Linking up to the following events - Kid's Delight - After school bites; Whats with my Cuppa by Nupur; Spotlight - Raksha Bandhan;

Cholafali for Indian Cooking Challenge / Chorafali Step-by-step with pictures

The chosen recipe for this month's Indian Cooking Challenge is Chorafali - A Gujarati snack. Having not seen or tasted Chorafali is not much of an issue when I have not even heard of the name before now. But that aspect of trying out an unknown snack was the challenge really. Lataji's step-wise recipe was very helpful for a newbie like me. The recipe called for besan and mathia flour. When I tried googling I came to know that mathia flour was the one used to make papad like deep fried crispy snack (Nasto) popular in Gujarat. However I used the mathia flour substitution given by Lataji. I halved the original recipe and here is my recipe and notes.

Ingredients:
Using Standard cup measurements
Besan/Chick pea/ Garbanzo beans flour - 1 cup
Urad dhal/Black gram dhal flour - 1/2 cup
Moong dhal flour - 1/2 cup
Salt - 1/4 tsp
Soda Bi-carb - a big pinch
Ghee - 2 tbsp
Lukewarm Water - To make the dough
Oil - as required to pound the dough and to grease while rolling
To sprinkle on the fried cholafalis
Salt - 2 tsp (Original recipe calls for black salt, but regular table salt worked fine for me)
Red chilli powder - 2 tsp

Method:
Making the dough:
Sieve the flours and the soda bi-carb together. In a small pan heat the 1/4 tsp of salt until warm and add to the sifted flours. Add the ghee and mix well. Now add the warm water slowly and mix well to form a stiff dough. The dough should be tight and not pliable.

Softening the dough:
Now comes the challenging part (well, for me). Oil a flat surface, I used a cutting board. Take lemon sized portion of the dough and place it on the oiled surface and beat with a wooden rolling pin. When all the dough (of the small portion) is flattened, apply oil over it and fold (or roll) it. Beat again with the rolling pin. Repeat the oil, fold and beat process until the dough becomes soft, pliable and lighter in color. Repeat with the rest of the dough in parts.

Rolling out:
Take a small lemon sized portion of the dough and roll it very thin. Cut into rectangles of size 1 in x 3 in (approx). It should be so thin that you should be able to see the surface (cutting board n my case). If you are not able to roll out thin then the dough needs more pounding.

Fry and Serve:
Heat the oil for deep frying in medium-high heat. Too much heat will make the cholafalis turn brown faster. Drop the cut out pieces in the oil and try to hold in down in the hot oil with the slotted spoon. This way the the cholafalis will try to puff up. (Remember making pooris, same concept). Turn over once and fry for few more seconds. Drain and remove with the slotted spoon to a plate lined with tissue paper to remove extra grease. Sprinkle the salt and chilli powder mixture as soon as it is out of the oil. Allow to cool and start munching. Can be stored in an air-tight container for a couple of days.

Notes:
1. If you do not have a wooden rolling pin use any hard object that would pound the dough well.
2. Always keep the dough covered to prevent drying out.
3. The thinner the dough is rolled and cut, the crispier your chorafalis would be.
4. I used homemade urad dhal flour and moong dhal flour. I dry roasted both lightly until it changed color. Allowed it to cool and used a mixer grinder to make fine flour.
5. Make sure the besan used is free of lumps.

Do check out all my fellow participators in the Challenge for this month in Srivalli's page.

Tofu Golden Triangles with Hot and Sweet Dipping Sauce | Easy Tofu Recipes

We love to go to Asian restaurants. But whenever we go we have very few options for vegetarian appetizers. DH being a hard-core vegetarian, would mostly prefer to order this one next only to Spring Rolls. He is not a big fan of tofu and never like it when it is mild. But when it is made crunchy or spicy he is totally a different person and can't resist. I mostly grill or make Thai curry/Rice with Tofu. When I picked up tofu this time during my grocery shopping, DH was telling (more of complaining) that I never make his favorite appetizer. So one fine evening I surprised him my making his favorite tofu dish. It takes less time to put together this one. I am not kidding when I say it took less time for me to prepare this than to write this recipe.

Ingredients:
Setting time - 30 mins; Preparation time - 10 mins
Tofu - 1 Pack - Firm or Extra Firm
Oil - For deep frying
Salt - for seasoning
Method:
Drain the water in the tofu and dry excess water. Place the tofu wrapped up in a kitchen towel and place a heavy pan over it. In about 15-30 mins all the water would be absorbed in the kitchen towel. Cut the tofu into small pieces. Deep fry the tofu pieces in a oil heating over med-high heat. Fry until golden brown and drain in a tissue paper. When it is still hot sprinkle little salt over 
the tofu. Serve with Hot and Sweet Dipping Sauce.
Note: Like any deep fried item, Tofu absorbs more oil if it has more water inside it. So try to get the water out as much as possible before frying.
Oven Bake Method:
Preheat the broiler. Place the oven rack in the center of the oven. Line a baking sheet with aluminium foil and spray oil. Arrange the cut tofu pieces in the pan and broil for 12-15 minutes. Remove every 4 minutes and flip the pieces over. It only takes moments to go from baked to burnt when set in broil mode. So keep a watchful eye after 8 minutes.

Hot and Sweet Dipping Sauce
Ingredients:
Preparation time - 5 mins
Red chilli paste - 1 tbsp plus more if you wish
Sugar - 2 tbsp
Water - 2 tbsp
Vinegar or Lemon juice - 1 tbsp
Crushed peanuts - 1 tbsp (optional - I did not add)
Method:
Mix water and sugar until it is dissolved. Heat all the ingredients until warm. This enables better infusion of the flavors. Allow to cool and serve.

Sending this to 100 Day Global Food Festival event, CC-What's For Friday Dinner, Kid's Delight - Party and to Flavors of Indonesia event by Nayna.

Microwave Masala Kadalai / Savory Crusted Peanuts in Microwave

We all love peanuts. Salted boiled peanuts is my personal favorite way of munching peanuts, although peanut butter and this masala peanuts are the close next. Nuts are my favorite way of snacking and I always stock up on Almonds, Walnuts and Peanuts. Did you know that peanut is not actually a nut but belongs to the legume family. But still it has the highest protein content than other nuts. Peanuts is also high in anti-oxidant content, richer than in Green Tea!! 
Masala Kadalai is generally a deep fried snack. I used MW but still came up with the same taste and crunch but in only 15 mins from scratch to end with very less oil. This can be made real quick when you are craving for something crunchy. This is adapted from Mallika Badrinath's South Indian Microwave Cooking Cookbook.

Ingredients:
Cooking time - 15 mins; MW power - 900W
Raw Peanuts (shelled) - 1 1/2 cups
Besan/Kadalai Maavu/Chick Pea Flour - 2 tbsp heaped
Rice Flour - 1 tbsp - heaped
Chilli powder - 1 tsp
Cumin powder - a big pinch
Salt - 1/2 tsp or to taste
Water - as required
Oil - 4 tbsp

Method:
In a wide bottomed glass (or any microwave-proof) bowl heat the oil in Microwave oven for 4 mins. Meanwhile, mix the peanuts, besan, rice flour, chilli powder, cumin powder and salt. Sprinkle water a teaspoon at a time and mix. Repeat until the mixture is coated all over the peanuts and resembles a crumble. Add the mixture to the hot oil and mix until the oil is coated all over. Microwave for 6 minutes stirring once in between. Allow 3 minutes of standing time (Leave in the microwave for 3 minutes undisturbed after it is done). Perfect snack with a cup of tea.

I am sending this to MEC - Teatime snacks event by Srivalli, MLLA- #39 event by Susan, Kid's Delight - Party Snacks, Flavors of South India and to Let's Cook - Hibernative Foods.

Paneer Bhajji / Paneer Fritters | Indian Appetizers

Paneer is in my "all-time favorite" list. I have tried variety of curries and rice using Paneer, but haven't tried any deep fried dishes with it. This time I planned to make some deep fried fritters with paneer, for a little weekend evening munchies. 

Ingredients:
Paneer - 7 oz - 200g
Besan flour/Chana dhal flour/Garbanzo beans flour - 1 cup
Rice flour - 1/3 cup
Red chilli powder - 3/4 tsp or to taste
Asafoetida - Hing - 1/2 tsp
Baking soda - a pinch (optional)
Chaat masala - 1/4 tsp (optional)
Salt - to taste
Oil - to deep fry

Method:
Cut the paneer to cubes, lengthwise or any desired shape. Mix besan flour, rice flour, red chilli powder, asafoetida, baking soda and salt with water to make a batter of dipping consistency. Heat oil in a pan for deep frying. Take a paneer piece and dip in the batter and carefully drop in the hot oil. Drop about 5 or 6 pieces at a time and do not crowd the pan. Flip it over and fry until it turns to a golden brown. Remove from oil and drain in tissue paper. Serve hot with chutney or ketchup or just dusted with chaat masala.

Sending this to LGSS - Paneer event by Vatsala.

Gobi Manchurian / Cauliflower Manchurian | Indo-Chinese Appetizers

Gobi Manchurian is our favorite appetizers back in India. Our gang of friends would order this regularly whenever we went for an eat-out and we all love this. Still could cherish those memories when we were doing our final year engineering project in Bangalore when we used to go to our regular eat-out for dinner. We used to eat heartily not worrying about the calories or the ambiance of the place. 

Ingredients:
Cauliflower - 1 medium head - cut into florets

For the batter:
All-purpose flour - 1/2 cup
Corn flour - 1/4 cup
Chilli powder - 3/4 tsp
Salt - 1/2 tsp
Ginger-garlic paste - 1 tbsp
Orange food color - a small pinch (optional)
Oil - for deep frying

For the sauce:
Oil - 2 tsp
Onion - chopped fine - 3 tbsp
Spring onion whites - chopped fine - 3 tbsp
Green bell pepper - chopped - 3/4 cup
Tomato sauce - 2 tbsp
Chilli sauce - 1 tbsp
Soy sauce - 1 tsp
Ginger - chopped fine - 1 tbsp
Garlic - chopped fine -  2 tbsp
Spring onion greens - 3 tbsp


Method:
Cut the cauliflower into small florets and blanch it in salted hot water for 2-3 mins. Drain and transfer the cauliflower immediately to a bowl of cold water. This would stop it from cooking further and maintain the crunch. Drain completely and set aside.
Mix the ingredients under 'For the batter' with water without any lumps. The batter should be of thin consistency. Heat oil for deep frying. Dip the cauliflower florets into the batter and drop in the oil for frying. The heat should be medium-high to ensure that the inside cooks and the outside becomes crunchy. Do not crowd the pan while deep frying. Drain in a paper towel and repeat for all the florets.

Now for the sauce, add 2 tsp of oil in a wide pan. When it is hot add the onion and the spring onion whites, ginger and garlic. Saute for 5 mins or until the onions turn light brown. Now add the chopped bell pepper and fry in high heat for 2 to 3 mins. Now add the tomato sauce, chilli sauce, soy sauce and salt.
Mix the fried florets in the sauce when serving. Garnish with spring onion greens/scallions. Enjoy your snack!

Sending this to 'Deep Fried Snacks' event by Tickling Palates.

Cauliflower

Vazhaipoo Vadai / Banana Blossom Vada | Indian Appetizers

Vazhaipoo / Banana Blossom / Banana heart is the flower of the plantain tree. It is commonly used in many south-asian dishes steamed, fried or cooked in curries and stir fries. It is healthy and has a great taste. The most common dish prepared with banana heart at our home is vadas.

Ingredients:
Vazhaipoo / Banana blossom - 1 - Cleaned
Chana dhal - 1 small cup - Soaked for 2 hrs
Chopped onion - 1 cup
Curry leaves - a few
Cilantro - about 7 or 8 twigs
Fennel seeds - 1/2 tsp
Cloves - 2
Cinnamon - a small
Ginger - 1/2"
Red chillies - 3
Turmeric powder - a pinch
Salt - to taste
Oil - for deep frying

Method:
Wash and soak the chana dhal for 2 hours.
Clean the vazhaipoo and wash it in buttermilk. Take a microwave-proof dish and add the cleaned vazhaipoo with turmeric powder and salt with 1/2 cup of water. Microwave for 5 to 7 mins. You can also steam in stove-top.
Reserve 2 tbsps of soaked chana dhal along with the chopped onions to mix at the last. Blend the remaining dhal in a blender/mixie along with fennel seeds, cloves, cinnamon, ginger, chillies and salt. Grind to a not so smooth paste sprinkling little water. Now add the steamed vazhaipoo to the blender and pulse it for 30 secs. The whole batter should be thick and not be watery or flowing. Now add the chopped onions, with reserved soaked dhal, chopped curry leaves, coriander leaves and salt.
Heat oil for deep frying. Take a lemon sized ball and flatten it with your palm and drop it into the oil. Flip it over and fry until golden brown. Drain excess oil in a paper towel. Serve hot as a snack or a side.

I am sending this to 'Deep Fried Snacks' event by Radhika of Tickling palates.



Sending this to ABC series - B for Banana event by Ramya.


I am also sending this to 'A for Appetizers' event by Charitha.

Banana Flowers