Sizzling Hot Mirchi Bhajji / Chilli Fritter Treat

This is one popular fritter all over India , You can try this Andhra version of mirchi bhajji that will make your guests jump with joy with every bite. The serving of mirchi bhajji with the stuffing of chopped onion with a dash of soda and a little sprinkling of lemon juice creates a wonderfull sizzling effect and tickles your taste buds. The perfect recipe for the monsoon.

Ingredients 

• 1/2 cup besan / chickpea flour / garbanzo flour
• 1/3 tsp chilli powder
• oil for deep fry
• 8 green bhajji chillies
• pinch of cooking soda
• salt to taste

Wash the chilli,pat them dry with kitchen towel.If you feel the chilli are likely to be spicy, slit them and deseed them.If the chilli are big cut them into two.

Mix all the ingredients except the green chillies with water into a semi-thick paste and keep aside

Heat oil in a pan, dip each chilli in the batter and slowly slide it into the oil.

Deep fry in medium flame till you get a nice golden crust .Put them in a plate with a paper towel that will absorb all the extra oil

Slit each chilli and stuff with chopped onion,and sprinkle some cooking soda and salt.Before serving squeeze a little lemon on each mirchi bhajji, when soda reacts with lemon it will give a sizzling effect and serve immediately

Note:
Normally batter will not stick to the chilli so while it is getting fried remove in half cooked state and redip in batter and again deep fry.This will give a nice shape to the chilli bhajji.

Oil should not be too hot while frying as it will become too crusty on the outside and will be uncooked inside.

Delightful Bread Swirls

Recently there was a contest being declared on manjula's kitchen , she is such a versatile lady n one of my inspirations for cooking. The contest is to make an appetizer with the main ingredient being potato.I made these bread swirls which won the contest.

I am glad to share this recipe for the bread swirls which are a healthy and delightful appetizer.In most of my parties when kids are invited they need something that is easy to hold and filling too.Kids dont like to carry their food on plate so I got this idea for them but it became a party hit with adults too !!.

These bread swirls are crispy on the outside with a soft and cheesy potato stuffing.

Ingredients:

• 5 bread slices
• 1 cup boiled potato
• 3/4 cup chopped boiled veggies(carrot,peas,cauliflower)
• 2 chopped green chilli
• 1/2 tsp chat masala
• 1/2 tsp channa masala
• 3 tbsp mozzarala cheese
• salt to taste

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Cooking Procedure:

For Stuffing

Mash all the above ingredients except bread n cheese to a smooth paste n keep aside

For Bread Sheet

Remove the sides of the bread n join them with little water edge to edge overlaping 1 cm .Now use a rolling pin flatten the bread gently.

Preparing the Bread Swirls

Now spread the stuffing evenly on the bread sheet and leave the last 1 cm for sealing.Sprinkle the cheese on the stuffing n roll it slowly from one end and seal the end gently with little water .Then wrap it plastic sheet n freeze for 30 min.After 30 min unwrap it n cut the roll into thin slices of 1 cm thickness.

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Toast each slice on a tawa with medium flame till golden brown on both the sides or in a preheated oven with 375F to bake 7 mins each side or till golden brown

You delightful bread swirls are ready and can be served with tomato ketchup

I am sending this to

Hearth n Soul

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Tags: Bread, Potato, Snack, Party Treat, Appetizer, Easy Recipe, Kids Recipe

Magic With Cottage Cheese ( Paneer )

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Paneer is such a versatile ingredient there is no limitation to use it. I have a big crush on paneer and whenever I come across any new variety with paneer I bookmark it without second thought. Because of this habit when I saw this paneer stuffed okra on my darling friend Aipi's blog n paneer kachori on another wonderfull blogger friend Santosh I was determined to try them very soon. And I did it !!

I thank them both for sharing these wonderfull recipes. My crush with paneer will continue for ever : )

Paneer Kachori

Ingredients:

• 1 cup all purpose flour
• 1 tbsp corn flour
• 1/2 cup grated paneer
• 1 tbsp finely chopped mint leaves
• 3 tbsp grated carrot
• 3 finely chopped chilli
• 1/2 tsp grated ginger
• salt to taste
• oil for deep fry

Mix all the above ingredient except oil nicely then add 1/4 cup or less water to make a elastic n silky smooth dough.Divide the dough into 10 balls and with a rolling pin shape them into circles of 3-4 inch diameter.

Heat oil in a fry pan, once hot drop one puri at a time and let if puff. Make sure both the sides are golden brown before you remove from oil.

Serve hot with a cup of tea.

Paneer Stuffed Okra

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Ingredients:

• 15 to 20 medium size okra
• 1/2 cup diced onions
• 1/2 cup diced tomato
• pinch of hing
• 1/4 tsp turmeric powder
• 1 tbsp oil

For Stuffing

• 1/2 cup grated cottage cheese (paneer)
• 1 tsp coriander powder (dhania)
• 1/4 tsp red chilli powder
• 1 tsp amchur powder (dry mango powder)
• 1/4 tsp garam masala
• 1 tsp chopped cilantro
• salt to taste

Cooking Procedure

Wash the okra n pat it dry then n trim the edges and slit on one side lengthwise n keep aside.

Mix all the ingredients of stuffing with 1/2 tsp oil n stuff 1 tsp per okra.

Arrange the stuffed okra on a microwave safe plate, drizzle some oil n cook in microwave for 4 min on high.

In the meantime heat 1 tbsp oil in a pan, add onions,turmeric powder n hing n stir for 2 min. Then add the cooked okra to the onion mixture, sprinkle some salt n let it cook for 2 min. Stir occasionally n then add diced tomato n remaining stuffing if available. Mix softly n let them cook for 2 more min. You stuffed okra is ready.

Serve with rice or roti or as a filling for tortilla wraps.

I am sending both these recipes to

BB7 - Iron Chef hosted by Nupur

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Tags: Paneer, Cottage cheese, Paneer Bharwan Bhindi, Paneer Kachori

Tempting Corn Chaat In Crispy Cups

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Horaaay ... today is my 100th post!! ... I cannot believe it ... but its true ... and my dear friends this can happen only because of your loving support n encouragement. My hearthy thanks to all of you. As a chaat lover I want to celebrate this moment with this tangy corn chaat in cups, I adopted this recipe from one of my favorite bloggers Pari. No need for any introduction about her amazing collection of recipes. So everybody enjoy this wonderful chaat ... Love you all

Preparing the cups

Ingredients

• 1 cup all purpose flour
• 1 tbsp chickpea flour
• 1 tbsp corn starch
• 2 tbsp oil
• 1/4 tsp salt
• 1/4 cup warm water for kneading

Procedure:

Mix all the above ingredients except water, then slowly add water n knead into a firm dough. Cover it with a damp cloth for 1/2 hr.Divide into 10 balls n shape with a rolling pin into a round shape as thin as possible approx 10 cm in diameter.

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Prick it with fork, this will avoid it to puffing while baking.

Preheat the oven at 350 F.Grease the muffin cups and place these thin puris into it.

Fold it on the sides against the wall of the cups and press it properly at the bottom too so that there are no air spaces.Bake for 20 min till light golden brown.

Stuffing Preparation

Ingredients

• 1 cup corn
• 1/2 cup green peas (boiled)
• 1/2 inch ginger
• 2 green chillies
• 1/ tsp coriander powder
• 1/2 tsp chaat masala
• 1/2 tsp oil
• salt to taste

In a blender put 1/2 cup corn, green peas,green chilli,ginger and coarse paste. Heat oil in a pan. Add the remaining 1/2 cup corn n this paste n fry for a min, then all the powders with salt n stir nicely for one more min. Your stuffing is ready.

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Assembling the corn chaat in cups

• 10 cups
• 1 cup stuffing mixture
• 1/2 cup chopped onion
• 1/2 cup chopped tomato
• 1/2 cup curd
• 1/4 cup tamarind chutney or 1/4 cup tomato ketchup
• 1/2 tbsp chat masala
• 1/2 cup sev

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Take a cup put 1 tsp stuffing,add 1 tsp curd,1/2 tsp tamarind chutney, sprinkle some onion , tomato , sev n drizzle some chat masala, And you corn chaat is ready.

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I am sending this recipe to the following wonderful events

Only-Low oil or Low Calorie hosted by Priya n Started by Pari

A visual treat hosted by Sanyukta

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Tags: Chaat, Corn, Corn Chat, Corn Chat in Cups

Brussel Sprouts Curry

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This weekend I picked up some brussel sprouts which look like cute little cabbages which I never tried before. I got the basic idea about brussel sprouts from the net, I added my own ingredients and when i tasted it I was surprised because it had a unique flavor with slight touch of cabbage.If you like cabbage you would love this too. My hubby really like it, you must try this vegetable as it has been rarely used in indian cuisine. You can serve it with rotis,rice or just as a appetizer, believe me it tasted awesome.

Preparation Time :10 min

Cooking Time : 30 min

Serves : 2 people

Ingredients

• 12 Brussel Sprouts
• 1 cup chopped onion
• 3/4 cup chopped tomato
• 1/4 tsp cumin seeds
• 1 tsp coriander powder
• 1/8 tsp sugar
• 1/4 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garlic ginger paste
• 1/2 tsp egg masala powder or sambar powder or garam masala (quantity depend on taste)
• 1 tbsp oil
• pinch of hing
• salt to taste

Cooking Procedure

Wash the sprout and cut the bottom which is hard and remove the outer leaves and again wash,cut each brussel in 4 parts along the length

Heat oil in a pan, add cumin seeds when it splutter, add onion garlic ginger paste,turmeic powder and stir till light golden brown. Add tomatos and cook till soft.

Add all remaining powders,sugar,salt and stir until oil saturated out of gravy.Then add brussel sprouts and stir n blend the mixture with the brussel sprouts.

Spindle some water cover it and stir oocasionally. Sprinkle again when required to prevent it from sticking to the pan .

After 15-20 min the brussels will be soft and take it off the flame.

Serve hot

Bite Size Pastry Puffs With Veggies

Today is friendship day and i wanted to celebrate this moment with all of you through this post. I have made bite size pastry puffs with veggies which came out very well and I sure you will enjoy making them too. Happy Friendship Day !! dear friends.

Cooking Time: 30 min

Makes: 12 bites

Ingredient:

• 1 frozen pastry sheet (brand used:pepperidge farm)
• 1/4 cup chopped onion
• 1 cup chopped mushroom
• 1 cup chopped spinach
• 1/2 cup bell pepper
• 1/4 chopped carrot
• 1 tsp chopped garlic
• 1 tsp oilve oil
• 1 tsp chilli flakes
• 1/2 tsp dried basil
• 3 tbsp grated cheddar cheese
• 3 tbsp parmesan cheese
• 1 egg beaten with 1 tbsp little water
• salt to taste

Cooking Procedure :

Take one pastry and thaw the pastry sheet as per the instruction on the box

Heat oil in a pan ,add onion n garlic to it ,fry till onion become translucent

Add chopped carrot ,mushroom n bell pepper and let it saute for 1 min

Add chooped spinach n salt ,stir for 3 min n add chilli flakes,basil,salt n stir for 1 min ,take it off the flame n let it cool.

Preaheat the oven to 400 F

Now take the pastry sheet, unfold it carefully as per instructions on the box,brush it with the beaten egg mixture.

Top it with the vegetable filling along the length

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Take 1.5 tbsp of each cheddar cheese and sprinkle on it

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Take another 1.5 tbsp of Parmesan cheese and sprinkle on it.

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Cover and then fold it carefully so that it is completely closed along the length

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Cut the extra pastry sheet off n repeat the same for this remaining half sheet

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Cut each tube into 6 equal parts and make vertical slits on the top and brush again with egg mixture.

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Take a baking tray and spray some oil and place each piece carefully in it and bake until golden brown

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Your pastry puffs are ready,serve warm.

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This pastry puff recipe goes to 5 events

Bake Off Event hosted by Champa

Iftihaar Moments Hijri 1431 hosted by Ayeesha

Kids Delight hosted by Pari

Lets Munch Tea Time Snack hosted by Sharmilee

Monthly Mingle Party Treats hosted by Sara

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Tags: Puff, Bite size, Tea Snack, Spinach, Mushroom, Parmesan, Cheddar, Pastry Sheet, Quick and easy Puff

Raw Banana Tikka

Once i saw this recipe on TV they deep fried but i tried it with minimum oil and it has come out very well. It has got a unique flavour and can be served hot with green salad but i love to have it with ghee/curd rice. I am sure you would enjoy it.

Ingredients

• 2 medium raw banana
• 2 tbsp chick pea flour(basin)
• 1 cup chopped onions
• 2 tbsp chopped cilantro(coriander)
• 1 tbsp chopped mint leafs(10-15 approx)
• 1 tbsp chopped curry leafs(10 approx)
• 2 chopped green chillies
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/4 tsp chilli powder
• 1 tsp for each cutlet
• salt to taste

Cooking Procedure:

Cut the raw banana in block of 1 inch thick and boil the raw bananas in sufficient water( Can be pressure cooked or microwaved )

After it cooked , let it cool and when warm peel out the skin and take mash it in a bowl.

Add all the other ingredient to the bowl and mix it nicely.

Make it into round tikka 1 cm thick.

Heat a pan and place the tikka's in it.

Add little drops of oil on each side of tikka and it let fry.

When both sides are golden brown and crispy serve hot with salad and ketchup.

I am posting this recipe for the wonderfull event healing foods - onion hosted by Priya started by Siri

Other recipes i am posting for this event is cabbage potato onion fritter, mushroom masala, yummy okra masala

Tangy Crunchy Asparagus

I always wanted to try asparagus but never got a chance , when i came to US i saw this vegetable and looked up a recipe on the web and prepared this. I was very hesitant initially until i tasted it, it has a unique crunchiness and nice taste. I started making for family friends and they were also hesitant to try it but once they did they were hooked and begun to prepare on their own.

I later researched on the web and was amazed by it nutritional value. It is very high in folate and recently has shown to prevent cancer.

http://medicmagic.net/the-benefits-of-asparagus.html

Hope you all will enjoy this recipe.

Ingredients:

1 bunch asparagus

1/2 tsp cummin seeds

1 tbsp lemon juice

1/4 black pepper

1/2 tsp grated ginger

1 tbsp extra virgin olive oil

salt to taste

Cooking Procedure:

Clean the asparagus in cold water and snap the bottom part of stem approx 1 inch.

Cut into asparagus into three parts

Heat oil in a pan, add cumin seeds and when it starts to splutter add ginger and stir for a minute

Add black pepper, lemon juice and salt and stir for another minute.

You will get a nice aroma of ginger and lemon then add the asparagus

Stir continuously on high flame until the asparagus cooks ( approx 5 min )

Serve hot