INGREDIENTS
- Urad dhal 250 gms
- Maida 3 cups
- Khova 50 gms
- Oil for frying
- Ani seeds 2 tsps
- Nut meg little
- Red chilies 4 nos
- Ginger 1"
- Sugar 1 tsp
- Salt to taste
- Pepper little
METHOD.
- Soak urad dhal over night and grind in the morning to a smooth paste.
- Last two minutes add ginger and grind.
- After that add salt, sugar, pepper and mashed khova.
- Mix well and keep it aside for a few minutes,
- Fry red chilies, aniseeds and powder it.
- In the same kadai, heat 1 cup of oil and add urad dehal batter
- Mix well and saute on a low heat without leaving hand.
- Add the red chilly powder, pepper powder, nutmeg powder.
- Saute well and cook for another 2 minutes and keep it aside.
- Make a dough adding maida, salt, oil and water, knead to a smooth dough.
- Close a lid and keep it aside for an hour.
- Make small balls and press add a spoonful urad dhal mix in the centre.
- Roll as a ball and deep fry, until golden brown.
- Serve with aloo masala, it tastes yummy.
INGREDIENTS- Ridge gourd 1 no
- Bajji mix powder 3 cups
- Water 1 1/4 cups
- Oil for frying
METHOD
- Refer bajji mix from this blog.
- Add water to the bajji powder, mix well and keep it aside for 10 minutes.
- Wash ridge gourd and scrape the sharp edges.
- Cut into 3" long sizes, and make thick slices from it.
- Heat oil and dip the slices and drop into the hot oil.
- Fry on low heat until crisp. Serve hot.
INGREDIENTS- Broccoli 1
- Oil for frying
FOR BAJJI MIX
- Bengal gram flour 3 cups
- Baking soda 1/4 tsp
- Water 1 cup
- Chilly powder 2 tsp
- Hing 1/4 tsp
- Salt 2 tsp
METHOD
- Cut Brocoli into flowerettes.
- Mix the above ingredients to a smooth batter and keep it aside for 10 minutes.
- Heat oil on high and keep the flame low.
- Dip one brocoli and drop it into the oil one by one.
- Now keep the flame to medium heat and fry on both sides.
- Stir and fry until crisp.
- Serve hot with chutney or tomato sauce.
INGREDIENTS- Small potatoes 1 cup
- Curry masala 1 tsp
- Turmeric 1/2 tsp
- Salt 1 tsp
- Ginger-garlic paste 2 tsp
- Chilly powder 2 tsp
- Oil 1/2 cup
- Water 2 cups
METHOD:-
- Soak the potatoes for 1 hour, wash for 3 times.
- Cook for 1 whistle adding 2 cups of water.
- Drain the water do not peel the skin, keep it as it is.
- Heat oil add ginger-garlic paste, chilly powder, turmeric, salt and curry masala.
- Fry for a minute and add potatoes, mix well.
- Fry on low heat until it looks crispy.
- It takes 10 minutes to fry.
- Serve with chapati, curd rice.
INGREDIENTS:-
Cabbage 1 big- Ginger-garlic paste 1 tbsp
- Chilly powder 1 tbsp
- Garam masala 2 tsp
- Red color 1/4 tsp
- Salt 2 tsp
- Lemon 1 tsp
- Corn flour 3 cups
- Maida 1/2 cup
- Kasuri methi 1 tbsp
- Soya sauce 1 tbsp
- Worchestire sauce 1 tbsp
- Tomato sauce 1 tbsp
- Oil for frying
- Water 1/4 cup
FOR FRYING:-- Onion 2 big
- Ginger 1"
- Garlic 6
- Coriander leaves handful
- Mint leaves little
- Green chilies 10
METHOD:-- Wash and chop cabbage to a small pieces.
- Cut onion, coriander, mint leaves,green chilies, julienne ginger and garlic.
- Mix corn flour, maida, kasuri methi leaves, chilly powder, salt, garam masala.
- Add ginger-garlic paste, cabbage and mix.
- Sprinkle water, lemon juice and mix to a thick paste, make small balls.
- Heat oil, drop the balls and deep fry till crisp.
- Heat 3 tbsps of oil add chopped ginger, garlic and fry for a while.
- Add onion, chilies and fry for a minute on low heat.
- Add the fried balls, soya sauce, worchestire sauce, and tomato sauce.
- Mix well on high heat for a minute, garnish with coriander, and mint leaves.
- Serve hot.
INGREDIENTS:-
- Potatoes 4 nos
- Chilly powder 2 tsp
- Red color 1/4 tsp
- Garam masala 1 tsp
- Corn flour 1 cup
METHOD:-
- Wash and cut poatoes to 1/2" pieces.
- Mix salt, chilly powder, garam masala, red color.
- Keep it aside for 10 minutes. don't add water.
- Mix corn flour and keep it aside for 10 minutes.
- Deep fry till crisp, fried potatoes comes up, and the bubbles disappear.
- Serve as side dish to curd rice.
INGREDIENTS:-- Cauliflower 1 big
- Salt 1 tsp heap
- Garam masala 2 tsp
- Red color 1/4 tsp
- Corn flour 1 cup
- Water 1 tbsp
METHOD:-
- Cut flower and soak in salted water for 1 hour.
- Drain the water in a colander and let the water drop out.
- In a vessel, add cauliflower, salt, chilly powder, red color, and garam masala.
- Mix well and keep it aside for 1 hour.
- After 1 hour add corn flour and mix well.
- Sprinkle water and mix, heat oil and drop one by one.
- Deep fry till crisp. Tastes good with any dip and sauce.
INGREDIENTS:-
- Potato 6 big
- Salt 2 tsp
- Water 1 liter
- Chilly powder 1 tsp
- Oil for frying
METHOD:-
- Wash, peel and cut potatoes into lenghtwise.
- Add 1 tsp of salt in water and immerse the potatoes.
- Keep it in fridge for 1 1/2 hours.
- Take out and drain the water and spread on a cloth for 1/2 an hour before frying.
- Heat oil to medium hot and drop the cut potatoes and deep fry till crisp.
- Mix salt and chilly powder when the fries are hot.
- Serve with chicken fries and tomato sauce
