ROASTED RED BELL PEPPERS CHUTNEY

 I have created this chutney as per my imagination and have not referred to any recipes. I was always intrigued by recipes showing roasting Red Bell Peppers and so I wanted to give it a try.  In the past I have used green Capsicum in chutneys, but this is the first try with the Red ones. 

This is a very simple recipe, gets done in 20 minutes(just because it involves cooling time, otherwise it would take much lesser) and goes very well with Idli, Dosa, Pongal, Upma and Chapati or Puris too. The red bell peppers give the chutney a beautiful texture and body and tomatoes give it the tang. Herbs and spices enhance its flavors and what we get it absolute yumminess.

While you are here do try my other recipes like  Stuffed Kuzhi Paniyarams, Adai, Rava Dosa, MLA Pesarattu, Tomato Coconut Chutney, and more...

The recipe for the Red Bell Peppers Chutney is given below-

PREP TIME: 10Mins                     COOK TIME: 10Mins

TOTAL TIME: 20 Mins                  COURSE: ACCOMPANIMENT  

CUISINE: SOUTH INDIAN           QUANTITY: 1 CUP

AUTHOR: Rajni Ram

   Ingredients:

   Red Bell Peppers 1 big

   Tomatoes 2 medium chopped

   Tamarind paste 1 tsp or less

   Green chillies 2 

   Cumin seeds 1 tsp

   Asafoetida 1/4 tsp

   Dry red chillies 3 ( refer note 1)

   Curry leaves a few

   Mustard seeds 1/2 tsp

   Fresh Coriander leaves a few sprigs

   Jaggery 1/2 tsp

   Directions:  Put the Red Bell Pepper on the gas flame and roast them as you would a Brinjal. No oil needs to be applied on the pepper before putting it on flame. The bell peppers are very fleshy, so the skin peels away easily. Keep turning the Bell pepper on the flame so that all sides are equally cooked. Remove when they have black spots over them. Set aside and let it cool. Once they cool down, peel the skin off and chop them . Now in a kadai heat some oil. Add cumin seeds and when they crackle put in the dry red chillies followed by the green chillies and saute for 10 seconds. Now add the tomatoes and the coriander leaves and saute. Add salt, followed by the chopped Red bell peppers and continue to saute. Add the tamarind paste and saute until the tomatoes break down. Put off the flame and allow to cool. 

After cooling, put all ingredients into a blender and blend to a fine puree without adding any water. Now in the same kadai heat some oil for tempering. Add the mustard seeds, asafoetida and curry leaves and as they splutter pour the puree into it, and stir nicely. Add the jaggery now, mix well until the jaggery dissolves and put off the flame. The tasty Red Bell Pepper Chutney is ready to serve.

STEPWISE RECIPE FOLLOWS:

  1. Put the Red Bell Pepper on the gas flame and roast them as you would a Brinjal. Keep turning the Bell pepper on the flame so that all sides are equally cooked. Remove when they have black spots over them. Once they cool down, peel the skin off and chop them .

  2. Now in a kadai heat some oil. Add cumin seeds and when they crackle put in the dry red chillies followed by the green chillies and saute for 10 seconds.

  3. Now add the tomatoes and the coriander leaves and saute. Add salt, followed by the chopped Red bell peppers and continue to saute. Add the tamarind paste and saute until the tomatoes break down. Put off the flame and allow to cool. 

4. Put all the sauteed ingredients into the blender on cooling and grind to a smooth puree. Now take oil in a Kadai and heat. Add mustard seeds followed by curry leaves and asafoetida.

5. Now Pour the puree into the tempering, add the jaggery and, mix well until the jaggery dissolves and put off the flame. The tasty Red Bell Pepper Chutney is ready to serve.

NOTES:

  1. I have taken 2 dry red chillies regular, and 1 Kashmiri red chilli for colour, you could do this or just use regular dry red chillies.

  2. Spice level can be increased or decreased as per taste.

  3. The bell Peppers will not stand too much sourness, so stick to the tamarind quantity mentioned. Same holds good for Jaggery as well.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

UPSIDE DOWN ORANGE VANILLA CAKE( EGGLESS RECIPE)

 I have imagined creating this cake many times and finally got down to baking it recently. This cake requires small and firm Oranges that can be sliced with the peel. I spotted them at the store I buy my vegetables from and just grabbed them.

This is a simple recipe and an eggless one. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.

I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. I have not infused the Orange sauce into the cake, but wanted them on top, and so made the upside-down version.

Being an eggless version it is different from other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that's the base and I assure the cake will not taste of curd. 

While you are here check out my other cakes like Blueberry Cheesecake, Nutella fudge brownies, Apple cake,  Apple crumble, and more...

Here is the recipe for Upside down Orange Vanilla Cake. 

PREP TIME: 10 MINS                  COOK TIME: 40 MINS

TOTAL TIME: 50 MINS                           SERVINGS: 6

CUISINE:  WORLD FOOD                      AUTHOR: Rajni Ram

 

Ingredients for the topping:

Oranges 4  with a taut peel ( baby oranges are the best) sliced in circles.

Honey 3 tbsp

Butter 10 gms or 1 tbsp

Ingredients for Cake:

Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)

Curd/ yogurt 1 cup

Sugar ( white) 3/4 of a cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Oil ( refined oil or coconut oil) 1/2 cup

Vanilla essence 2 drops

The rind of 1 small orange grated (optional)

Requirement: Square or rectangle baking tin/tray

Directions for topping:

Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt (take care not to overheat the butter). When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides ( 1 minute each side). We don't want the Orange to overcook and lose shape. Put off the flame and allow it to cool.

 Directions for cake:

Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and combine lightly once again.

In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes.  In case you have any sauce from cooking the oranges in honey remaining, you can pour it over the cake as soon as you turn it upside down. let it stand for 10 minutes before slicing.  Enjoy this refreshing cake with tea. 

STEPWISE RECIPE FOLLOWS:

1. Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt. When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides.

2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.

3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and, Vanilla essence and, combine lightly once again. ( I forgot to click a picture of adding the vanilla essence).

5. In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness. Remove from oven, and cool for 30 minutes. Now when you turn the cake upside down, the Oranges will be on top. 

NOTES:

1. The curd should not be very sour.

2. If using Orange rind(peel) gratings add only 1tsp of it, more quantity can make the cake turn bitter.

3. If any butter Orange sauce is remaining after cooking the oranges in butter, set aside. It can be used as a topping for the cake, pour it after you turn the cake upside down, that is on cooling for 30 minutes.

4. If you want to infuse the cake with this sauce then pour it while baking along with the batter. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

VEN PONGAL (MOONG DAL KICHDI)

 This savory Pongal is a popular breakfast item in Sout India. Like the Rasam, the Ven Pongal too is one recipe, whose taste  I find is different from house to house, though the same ingredients are used. The proportion of the rice and dal and the proportions of the pepper and cumin are what make the difference.

This is a simple recipe that can be made as a one-pot recipe or a pot in pot one. I follow both the methods depending on when I am making it. In this recipe, I have followed the pot in pot method.  

I prefer the Pongal to be spicy(not the chilli kinda spicy, but the pepper kind of spicy). The quality of pepper we use always makes a difference to the dish. I source my peppers from Kerala, where they are the freshes and spicy.

Though this dish is made as a breakfast dish, in my home I always prefer it for lunch, as I find it too heavy for breakfast. For breakfast, I make a Millet Pongal which is lighter to have in the morning. Like the Chakkara Pongal, this dish too is loaded with ghee, but I prefer adding my ghee in the end and I don't use too much. 

I have mentioned in my previous blog posts how and when to add ghee to a dish, such that it is not too much, but is proportional to the dish. I have shared some tips and tricks for adding ghee in the Chakkara Pongal post, do check it out.

While you are here please view my other recipes like Chakkara Pongal, Barnyard Millet(Kudiraivali)Pongal, Rava Dosa, Lemon Rice, and more...

Here is the recipe for Ven Pongal for you-

 PREP TIME: 10 MINS                                     COOK TIME: 25Mins

 TOTAL TIME:35Mins                                        COURSE:  MAIN

 CUISINE:  SOUTH INDIAN                              SERVINGS: 5

 AUTHOR: Rajni Ram

   Ingredients:

   Rice 1 cup washed (regular small-grained rice)

   Moong dal 1/2 cup roasted to a light brown

   Water 4 to 4.5 cups (more to add later)

   Salt as required

   Turmeric powder 1/4 tsp

   Pepper-cumin powder 3 tsp 

   Peppercorns 4-5

   Cumin 1/2 tsp

   Cashewnuts 6 to 8

   Curry leaves a few

   Ginger 1inch piece chopped fine

   Oil for tempering

   Ghee 2 to 3 tbsp for garnish

 Directions:

Take the rice in a vessel that fits into the cooker. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Keep aside. In a Kadai take some oil and heat. Add the 1 tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Now add the cooked and, washed rice and dal mixture and mix well. Add some hot water handy to adjust the consistency of Pongal, approximately 1/2 cup to 1 cup. Stir nicely. Adjust salt and spice, add more hot water if the consistency is too solid. The Pongal should be a little gooey, but not runny. Now in another small Kadai take some ghee and heat. Add the cashew nuts and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve as breakfast or lunch.

Serving suggestions: With Sambar, with chutney, with Gotsu or even Moru Kuzhambu(kadi). I like it just as it is and needs no accompaniment.

To make pepper- cumin powder, dry roast pepper, and cumin in the proportion of 3 tsp of pepper and 1 tsp of cumin. Cool and make a coarse powder. I always have this handy as I use it to temper Rasam too.

STEPWISE RECIPE FOLLOWS:

1. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. 

2. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

3. After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Add around 1 to 1.5 cups of hot water and adjust consistency.

4. In a Kadai take some oil and heat. Add 1tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Add a little more salt, if required. Now add the cooked and, washed rice and dal mixture and mix well. 

5. Now in another small Kadai take some ghee and heat. Add the cashew nuts and some more curry leaves and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve 

NOTES:

1. The cashewnuts can be fried in ghee before adding the regular tempering too.

2. The softer the rice and dal cook the better will be the texture of the Pongal. 

3. Asafoetida can also be added while tempering. I have not added in this recipe, but it definitely can be done.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

   

TOMATO RICE/TAMATAR PULAV

 Tomato Rice is a very simple recipe and I love making it just for this reason. It is a quick fix in many ways. Whether I have to head out in a hurry or have to fix a lunchbox in a short time, this dish is always my option. This dish also necessarily does not need a side dish to go with it. Any stir fry will do, or just by itself, it is great too. This dish has all the goodness of tomatoes, so it is rich in vitamin C, in lycopene that is good for the skin, a decent amount of fibre.

I keep my tomato rice very simple, subtly flavoured with the minimum of spices. In this dish, I don't use any pungent spice like cloves, cardamom, cinnamon, or even onion, garlic, or ginger. I just let the Tomatoes do all the talking😀and the flavor is always bang on. The most concession I can make is adding fresh green peas to the rice. I don't puree my tomatoes too, I love to keep it rustic.

While you are here do check out my other rice varieties like Lemon Rice, Coriander rice, Lobia pulav, Masala rice, Flavoured rice, Coconut rice,  and more...

Here is the recipe for Tomato Rice for you--

 PREP TIME: 10 Mins                                COOK TIME: 20Mins

 TOTAL TIME:30Mins                                 COURSE:  MAIN

 CUISINE:  SOUTH INDIAN                       SERVINGS: 5

 AUTHOR: Rajni Ram

   Ingredients:

   Tomatoes 4 big chopped fine chopped finely

   Rice 1 cup pre-cooked and cooled

   Cashewnuts a few

   Green chillies 2 slit lengthwise

   Curry leaves a few

   Dry red chillies 2 broken

   Chana dal(yellow gram) 1/2 tbsp

   Urad dal 1/2 tbsp

   Mustard 1 tsp

   Turmeric powder 1/2 tsp

   Salt as required

   Red chilli powder 1 tsp(add more for more spice

   Coriander powder 2 tsp

   Oil for sauteeing

Directions:

Cook 1 cup rice, spread it on a plate to cool, and drizzle some oil over it so that the grains do not stick. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown. To this add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice. Check for salt and spice and adjust if required. Put off the flame and add the fried Cashews. The yummy and tangy Tomato rice is ready.

Serving Suggestions: With any stir fry vegetable or Potato roast, Sepankazhangu(Colaccasia)roast, or just by itself.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cook 1 cup rice, spread it on a plate to cool and drizzle some oil over it so that the grains do not stick.

2. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown.

3. Now add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. 

4. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released.

5. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice.

NOTES:

1. One can use Basmathi rice if they prefer. I have used regular raw rice.

2. I have kept the rice simple in flavour, if one wants onion and garlic can be added after adding the green chillies and sauteed well before adding the tomatoes.

3. Along with regular chilli powder, Kashmiri chilli powder can also be used for colour. I have used 1tsp regular red chilli powder and half teaspoon Kashmiri powder.  

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

OATMEAL COOKIES

 Oatmeal Cookies are hearty and chunky cookies that are like granola bars in cookie form. Some days we are in a hurry or rush to get to work, and most times ignore our hunger pangs. This Cookie comes in handy. For those mid-morning or early evening hunger pangs this a healthy option to eat. Have fussy teenagers at home who skip breakfast for sleep😀? Ideal cookie for them.

I am giving you such a simple recipe that one bowl and all the mentioned ingredients are what you need. No mess, mix up everything in a single bowl, scoop the cookie dough into a baking sheet, and done.

These cookies can be stored at room temperature for a week and stay good in the refrigerator for 15 days. I prefer to make them in batches that last me a week or a fortnight. They are very simple to make so I don't mind the process of making them regularly.

This Cookie requires Almond flour/almond meal, which is not available at all stores. Amazon has it though and I ordered it from there. Regular flour will not work for these cookies and will make them doughy. These cookies are not the crunchy ones but the chewy type.

While you are here please check out my other recipes like Blueberry Cheesecake, Apple tea cake, Apple Crumble, Savoury Muffins, and more... 

Here is the recipe for Oatmeal cookie-

 PREP TIME: 20                                      COOK TIME: 30Mins

 TOTAL TIME:50 MINS                          COURSE:  DESSERT

 CUISINE:  WORLD                              SERVINGS: 12 PIECES

 AUTHOR: Rajni Ram

 

Dry Ingredients:

Oats - 1 1/4 cup Instant or rolled (refer note1)

Almonds 1 handful or 50 gm 

Cashewnuts 1 handful or 50 gm

Walnuts 1 handful or 50 gm

Raisins 1/2 cup

Almond flour 3/4 cup (refer note2)

Cinnamon powder 1 tsp

Baking powder 1/2 tsp

Desiccated coconut 1/4 cup

Wet Ingredients:

Dates 100 gm pitted or 15 numbers after pitting

Hot water 1/4 cup or just enough to soak the dates

Honey 3 tbsp

Egg 1

Coconut oil or Olive oil 3 tbsp

Vanilla essence (optional)

Directions:

Soak the pitted dates in hot water, just until they are submerged. Preheat oven to 180 degrees for 10 minutes. While the oven is getting hot let's get the Cookie dough ready. Take the instant Oats and dry roast them on low flame for 3 minutes. We don't want to brown them, but just make them a little crisp. Keep feeling the oats with your fingers, when they hot enough and your fingers can't stand the heat, switch off the flame and let it cool while we get other things ready. Dry roast the Almonds, Cashewnuts, and walnuts, cool them slightly, and pulse them a single time in the blender. We want them to be partly broken.

The dates would have softened by now. Take a spatula or wired whisk and mash it to a smooth puree. Add all other ingredients mentioned under wet ingredients and combine well with a spatula. Add the dry ingredients to this mixture and mix well, such that all are well integrated. Now what you have at hand is a thick batter. 

Line a baking tray with parchment paper or baking paper and grease lightly. Now with an ice cream scoop or a deep round spatula scoop the batter and place them on the baking sheet, giving an inch distance(these cookies do not spread much) between them. Bake at 180 degrees for 30 minutes or until they turn golden brown. Do the skewer/toothpick test if in doubt. (prick through the center, if it comes out clean without any batter, the cookie is done). Enjoy the cookies with a hot cup of coffee, tea, or hot chocolate. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Soak the pitted dates in hot water, just until they are submerged. Preheat oven to 180 degrees for 10 minutes. Take the instant Oats and dry roast them on low flame for 3 minutes. Keep feeling the oats with your fingers, when they hot enough and your fingers can't stand the heat, switch off the flame and let it cool.

2.  Dry roast the Almonds, Cashewnuts, and walnuts, cool them slightly and pulse them a single time in the blender. We want them to be partly broken.

3. Now take a spatula or a wired whisk and mash the dates to a smooth puree. Add all other ingredients mentioned under wet ingredients and combine well with a spatula. 

4. Mix in the dry ingredients into this mixture and combine well until all are well integrated. We will have a sticky dough.

5.  Line a baking tray with parchment paper or baking paper and grease lightly. Now with an ice cream scoop or a deep round spatula scoop the batter and place them on the baking sheet, giving an inch distance(these cookies do not spread much) between them. Flatten the cookies with a spatula slightly. Bake at 180 degrees for 30 minutes or until they turn golden brown.

NOTES:

1. I have dry roasted the Oats as they are the instant ones. If using rolled oats, roasting is not required.

2. Almond flour can be made at home also by blanching almonds, dry them, and then grinding to a fine powder.

3. If one doesn't mind the skin of the almonds they can be directly ground to a fine powder.

4. I have added the Cinnamon powder at the end along with the dry ingredients.

ALOO METHI PARATHA

There is no doubt that Aloo Parathas are the king of Parathas. But once the Methi leaves season comes, I make these Aloo Methi Parathas which are healthy as the Methi leaves are rich in iron and fiber. They lift the regular Aloo paratha to a different level. The Methi leaves themselves are very aromatic and when added to any dish they enhance the flavour and aroma of that dish manifold.

Aloo Methi is a popular north Indian subji that I have stuffed into these Parathas. which makes this dish a wholesome lunchbox option for kids and adults alike. It is also a good way to make kids eat the Methi leaves.

Using fresh methi leaves also gives the Parathas wonderful texture. I have not tried this paratha with Kasoori methi as firstly a huge amount of it will be required because dried leaves will lack volume, and secondly nothing can compensate for the taste of fresh methi leaves.

While you are here please check out my other flatbread/ Paratha recipes like Beetroot Paratha, Missi Roti, Garlic Lachcha paratha, and more...

Here is the recipe for Aloo Methi Paratha for you-

  PREP TIME: 20                                      COOK TIME: 30Mins

 TOTAL TIME:50Mins                               COURSE:  BREADS

 CUISINE:  INDIAN                                  SERVINGS: 6

 AUTHOR: Rajni Ram

 

   Ingredients for stuffing:

   Aloo/ Potatoes 5 medium-sized,  boil, skin peeled and mashed

   Methi leaves/Fenugreek leaves 1 bunch finely chopped

   Salt as required

   Red chili powder 1 tsp(or more as per spice)

   Turmeric powder 1/2 tsp

   Coriander powder  2 tsp

   Fennel powder 1 tsp

   Garam masala powder 1/2 tsp

   Mustard seeds 1/2 tsp

   Cumin seeds 1/2 tsp

   Oil for tempering 1 tbsp

   Ingredients for dough:

   Whole wheat flour 3 cups

   Salt a pinch

   Oil 1 tsp

   Water for kneading

   Oil for cooking the Parathas

Directions for making the stuffing:

Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.  In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

Directions to make the dough:

Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. A loose dough will not help in spreading the filling well. Rest the dough for 20 minutes.

Directions to make the Paratha:

Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing. The yummy and wholesome, one meal parathas are ready. Enjoy. Bon Appetit.

Serving suggestions-- as it is filled with a proper subji it actually doesn't need anything to go with. One can just enjoy them with a dollop of butter and plain curd. 

STEPWISE RECIPE FOLLOWS:

1. Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.

2. In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute.

3. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. 

4. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

5. Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. Rest the dough for 20 minutes.

6. Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing.

7. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. 

8. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing.

NOTES:

1. One can try the paratha using Kasoori Methi, but I have not tested this method, as I have mentioned above, it might not give the right texture and flavor.

2. Some potatoes absorb a lot of water while cooking, therefore choose ones that cook a little dry. Alternately don't overcook the potatoes. Cook them adequately and grate them through. I don't mind a few potato lumps in between, so I don't process them so much.

3. I don't use garlic or onions in this recipe and so cannot tell how the taste will be.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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MIRCHI BAJJI/MIRAPAKAYA BAJJI/CHILLI FRITTERS

 Mirchi Bajji or Mirapakaya bajji as it is called in Andhra Pradesh, is popular street food in most South Indian states. The way of making them differs though. This snack is popular in Jaipur/Rajasthan too and the style of making it is different. This snack is made from a particular type of Chilli, called Banana Peppers or Bajji Milagai. They are a light shade of green and huge.

In this recipe, I have followed the Hyderabadi style, wherein the chilli is first processed by slitting it in the centre, de-seeding it, and stuffing it with a paste. The then chillies are coated with chickpea flour batter and deep-fried.

In the Rajasthani style, the Mirchi/chilli is de-seeded and is topped with a spicy mashed potato coating(not stuffed), then dipped in chickpea batter and then fried.

In some other states in South India, the chillies are just deseeded and then dipped in batter and deep-fried. This version is not the best way to make this bajjis though. The stuffing is what makes all the difference.

I am getting to the recipe without much ado. I request you to have a look at my other snack recipes like Semolina Cheese Balls, Kothimbir Vadi, Dahi Pohe/Moru Aval, Masala Wheat flour Papdis, and more..,

Here is the recipe for Mirchi Bajji/Mirapakaya Bajji for you-

 PREP TIME: 20                                         COOK TIME: 20Mins

 TOTAL TIME:40Mins                                  COURSE:  SNACK

 CUISINE:  INDIAN                                     SERVINGS: 6

 AUTHOR: Rajni Ram

 

Ingredients for stuffing:

Chickpea flour/Besan 2 cups

Tamarind paste 1 tbsp or Tamarind pulp 1 cup(refer note1)

Salt as required

Red chilli powder 1/2 to 1 tsp

Ajwain seeds/Omam 1 tsp

Water as required(if using tamarind paste)

Ingredients for batter:

Besan/ Chickpea flour 2 cups

Rice flour 1/4 cup

Salt as required

Red chilli powder 1 tsp

Ajwain 1/2 tsp

Hot oil 1 tbsp

Ingredients for Mirchi Bajji:

Bajji Chillies 12 numbers

Oil for deep frying

Processing the Bajji Chilli:

Wash then and pat them dry. With a sharp knife make a lengthwise slit in the center and remove the seeds complete with your fingers, or spoon. Be very gently or they may break. The chilli should be clean on the inside and devoid of any seeds.

Directions for making Mirchi Bajji:

 Once the processing of the Chillies is done, take all ingredients mentioned under stuffing except water and mix them well with your fingers. Now add water little by little to make a dough, which is neither too stiff nor too loose. (this procedure is if using tamarind paste)

If using tamarind pulp then take all ingredients mentioned under stuffing, in a bowl and combine them to form a dough, using the tamarind pulp. 

Now make small cylinders out of this stuffing dough and stuff it into the chillies. Note that the chillies need not be fully stuffed, making a cylinder of them ensures that the stuffing is there from stalk to tip. Repeat for all chillies.

Now take all ingredients mentioned under batter, except water and mix well with your fingers. Adding water little by little, form a batter that is not too flowy. It should be thick enough to coat the chilli. The chilli surface is very smooth and slippery. so the natter has to be a little thick(refer picture). After making the batter, put oil for deep frying in a Kadai and heat. Bring the oil to smoke point and reduce heat completely. Pour 1 tbsp of this oil into the batter, and mix the batter nicely with a spoon(be careful not to use your hands, the oil is very hot). The hot oil does the job of baking soda here, and make your bajji turn fluffy and crisp(secret out😀). Now it is time for frying. Holding the chilli by the stalk, dip it into the batter, use your fingers if required to coat the chilli well and drop them gently into the hot oil. Fry on medium-high until it turns a nice brown in colour. To serve, sprinkle some Chaat masala and enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Follow the processing of chillies step and set them aside.

2. This step is if you are using tamarind paste- take all ingredients mentioned under stuffing except water and mix them well with your fingers. Now add water little by little to make a dough, which is neither too stiff nor too loose. (if following this step ignore step 3)

3. This step is if you are using tamarind pulp: take all ingredients mentioned under stuffing, in a bowl and combine them to form a dough, using the tamarind pulp. 

( PICTURES SAME AS ABOVE, USE TAMARIND PULP INSTEAD OF WATER)

4.  Now make small cylinders out of this stuffing dough and stuff it into the chillies. Note that the chillies need not be fully stuffed, making a cylinder of them ensures that the stuffing is there from stalk to tip. Repeat for all chillies.

5. Now take all ingredients mentioned under batter, except water and mix well with your fingers. Adding water little by little, form a batter that is not too flowy. It should be thick enough to coat the chilli.

6. After making the batter, put oil for deep frying in a Kadai and heat. Bring the oil to smoke point and reduce heat completely. Pour 1 tbsp of this oil into the batter, and mix the batter nicely with a spoon(be careful not to use your hands, the oil is very hot). 

7. Holding the chilli by the stalk, dip it into the batter, use your fingers if required to coat the chilli well and drop them gently into the hot oil. Fry on medium-high until it turns a nice brown in colour. 

NOTES:

1. I usually make a paste of tamarind and keep it handy. This post is on my Facebook and Instagram handles. I will try to share that in the blog sometime soon. Store-bought paste also can be used, quantity should be 1.5 tbsp. If using store-bought paste, decrease the amount of salt in the stuffing.

2. For making Tamarind pulp take lemon size ball of tamarind, soak in warm water for 5-10 minutes and extract a pulp that comes to 1 cup. Use this to make the stuffing dough.

3. Pouring hot oil into the Bajji batter does the job of soda. It makes the Bajji fluffy and crisp and also gives it a good colour. 

4. While frying these Bajjis patience is required and fry them in high heat will give you an uncooked stuffing. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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