1. Boiled Potato - 2 Nos
2. Coriander leaves - 40 gms
3. Tamarind - 20 gms
4. Coriander seeds - 1 tea spoon
5. Garlic - 3 cloves
6. Ginger - 1/2 inch piece
7. Gram flour - 2 cups (Cup size - 160 ml)
8. Salt - to taste
9. Chilly powder - 1 tea spoon
10.Banana Peppers - 3 Nos (Green chilly for bajji)
11.Oil - 160 ml
12.Rice flour - 1 table spoon
13.Cumin seed (Jeera) powder - 1 tea spoon
14.Chopped onions - 1/2 piece
15.Chat masala - according to taste
16.Lemon juice - according to taste
Method:
Stuffing:
1. Mash the boiled potatoes.
2. In the mixer, grind garlic, ginger, coriander leaves, coriander seeds and tamarind into a paste.
3. Heat the pan. Add 1 tea spoon oil, mashed potatoes and above prepared paste.
4. Add salt, chilly powder and jeera powder according to taste and mix well.
Batter:
Mix gram flour, rice flour, salt, 1 tea spoon of chilly powder and water in a bowl into paste of little thick consistency.
Bajji:
1. Cut the banana peppers into two halves. Slit each piece on one side so that the other side remains intact.
2. Stuff the banana pepper pieces with the stuffing
3. Heat the pan, dip the stuffed chillies in the gram flour batter and deep fry.
Garnishing:
1. Slit the fried bajji in center and add some chopped onions.
2. Add chat masala and lemon juice on top of it according to your taste and serve.
Note:
1. Add chilli powder to the stuffing if you are a spice lover.
2. If you want the bajji crispy, then add an additional table spoon of rice flour to the batter.
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Tamarind Rice (Serves 2-4)
Ingredients:
1. Urad dal - 2 table spoons
2. Chana dal - 2 table spoons
3. Coriander seeds - 2 1/2 table spoons
2. Fenugreek (methi) seeds - 1/2 tea spoon
4. Hing - 1/4 tea spoon
5. Red dry chilly - 6 nos
6. White Sesame seeds - 3 table spoons
7. Oil - 4 1/2 table spoons
8. Turmeric - 2 pinchful
9. Salt - to taste
10.Tamarind - 40 gms
11.Cooked white rice - 2 cups (160 ml x 2)
12.Roasted peanuts - 1 table spoon
Method:
Tamarind paste:
1. Soak the tamarind in 160 ml of water for 30 mins.
2. Heat the pan. Roast sesame seeds (without oil) till they become light brown in color. Keep aside.
3. Add one tea spoon oil in the heated pan. Then fry the following together:
b. Chana dal
c. Coriander seeds
d. Fenugreek (methi) seeds
4. Cool down the above mixture (step 1 & 2) and grind in the mixer with salt, turmeric, hing and red chilly (4 nos).
5. Add the soaked tamarind along with water to the above mixture (step 4) and grind again in the mixer.
6. Mix the paste with additional 160 ml water.
7. Heat the pan and add the remaining oil.
8. Now, pour the paste in the pan and mix it well till it boils.
9. Cook the paste for 15 mins on medium flame. Keep mixing continously with the spatula to avoid sticking to the pan.
Rice:
1. Heat the pan and add 1 tea spoon oil
2. Add 1/2 tea spoon of each mustard, cumin seeds (jeera), urad dal and chana dal
3. Make 2 pieces each of the remaining red chilly (2 nos) and add in the pan
4. Take the above mixture in a bowl. Add rice, tamarind paste, roasted peanuts. Mix together and serve.
Note: You can preserve the tamarind paste for 8-10 days in the refrigerator and enjoy yummy tamarind rice whenever your taste buds urge. :)
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2 comments:
Lip smacking post!! Looks precise! Am definitely trying it! :)
Wah cook. Bahut aache. Keep going :)
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