Potato Bajji is a perfect snack with a cup of tea on a rainy day or on a cool whether. This recipe is quick & easy snack of potatoes dipped in a gram flour batter.
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| Potato Bajji |
Ingredients: Serve - 4
- Potato – 3 (small)
- Gram Flour – 1 cup
- Soda salt – 1/4tspn
- Salt – 1tspn (adjust to taste)
- Red chili powder – 1 & 1/2tspn
- Water – 1 glass (small)
- Oil – for deep frying
The following picture shows the step by step process for Potato Bajji:
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| Figure 9 |
Method:
- Peel and cut the potatoes as thin slices.
- In a bowl add gram flour, soda salt, salt, red chili powder, 1tspn oil and mix well. ( figure 1,2 & 3)
- Add water, mix well without lumps and batter should be thick paste.(figure 4 & 5)
- Take a pan, heat oil in medium flame for deep frying.
- Take potato slice dump into batter and put into the oil, fry until its color changes as golden brown.Remove from oil & drain on a paper towel. (figure 6, 7 & 8)
- That's all, serve in a plate. (figure 9)
Yummy Potato Bajji is ready to serve !
Additional Tips:-
- In step 2, make the batter as little thick not loosely.
- Fry the potatoes in medium flame without burning.
- With the same batter we can make Onion & Raw Banana Bajji.
Egg korma is a famous Indian food recipe that is prepared with boiled eggs, coconut and selected spices. This egg kurma makes good combo with steamed rice, chapati or paratha.
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| Egg Korma |
Ingredients: Serve - 2
- Boiled eggs – 4
- Onion – 3 (medium size)
- Tomato – 2 (medium size)
- Ginger-Garlic paste – 1/2tspn
- Cloves – 2
- Cinnamon – 1 small inch
- Cumin seeds - 1/4tspn
- Fennel seeds – 1/4tspn
- Coconut – 4 small pieces
- Green chili - 2
- Oil - 4tspn
- Mustard seeds – 1/2tspn
- Urad dhal – 1/4tspn
- Curry leaves – as required
- Coriander leaves – as required
- Salt – 2tspn (adjust to taste)
- Red chili powder – 1 & 1/2tspn (adjust to taste)
- Turmeric powder – a pinch
- Coriander powder – 1/2tspn
- Water – 1 glass
The following picture shows the step by step process for Egg Korma:
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| Figure 12 |
Method:
- In a mixer, add coconut, fennel seeds and grind softly. (figure 1)
- Take a pan, heat oil in medium flame, add mustard seeds wait for crackle and then add urad dhal, cloves, cinnamon,cumin seeds saute for 5 seconds.(figure 2)
- Add onions, salt, ginger- garlic paste saute continuously until onions become soft. Then add tomatoes and saute until tomatoes become soft.(figure 3 & 4)
- Add Red chili powder, turmeric powder, coriander powder and saute for 3 more minutes.(figure 5)
- Add water, close with lid and cook for 5 minutes. (figure 6 & 7)
- Mean while, take boiled eggs remove the skin and put 3 scratch's with knife or egg shell.(figure 8)
- Now open the lid, cook for few more minutes to get gravy little thick and then add boiled eggs cook for 5 more minutes.(figure 9 & 10)
- Garnish with coriander leaves and serve in bowl. (figure 11 & 12)
Egg korma is ready to serve !
Additional Tips:-
- Saute onions and tomatoes well.
- Instead of onion and tomato pieces, we can add onion & tomato puree which will give another favor to our recipe.
Brinjal Masala Curry ( Translation in Telugu "Gutti Vankaya Kura" and in Tamil "kathirikai masala kuzhambu") is a very famous Andhra recipe. This dish can be made with small purple or green brinjal. But we need to ensure that the brinjal's are
absolutely fresh and tender (i.e. the seeds should not be black). The one I am posting today is made with the small purple brinjal.
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| Brinjal Masala Curry |
Ingredients: Serve- 4
- Red chillies - 7
- Channa dhal - hand full
- Peanuts - hand full
- Cumin seeds - 1/2tspn
- Dry coconut - 3 small piece
- Tamarind juice - 2 glass
- Tomato - 1 (medium size)
- Onion - 1 (medium size)
- Mustared seeds - 1/2tspn
- Urad dhal - 1/2tspn
- Curry leaf - as required
- Coriander leaves - as required
- Red chili powder -1 & 1/2tspn (adjust to taste)
- Turmeric powder - a pinch
- Salt - 2tspn (adjust to taste)
- Brinjal - 10
The following picture shows the step by step process for Brinjal Curry:
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| Figure 15 |
Method:
- Take a pan, roast red chillies in medium flame for 2 minutes and keep a side. (figure 1)
- Take a pan, roast channa dhal, peanuts, cumin seeds and dry coconut in medium flame for few minutes until peanut color changes light red. Let it cool for 5 minutes.(figure 2)
- In a mixer, add all roasted items and make a fine powder.(figure 3 & 7)
- Take 2 glass of tamarind juice (little thicker), add 1/2 tomato and mash it. (figure 4 & 5)
- In tamarind juice, add red chili powder, turmeric powder, salt and mix well. Taste the juice and if you feel like the taste is not as expected then add necessary ingredients to suit your taste and mix well. (figure 6)
- Take a plate, add the powder prepared in 3rd step, add 2tspn tamarind juice and mix the powder well. (figure 7)
- Take a brinjal, cut as 4 direction and fill with mixture prepared in above step. Do the same for all brinjal's. (figure 8)
- Take pan, heat oil in medium flame, add mustared seeds wait for crackle and then add urad dhal, curry leaf saute for 2 seconds. (figure 9)
- Add onion and continue sauteing until onion become soft. Add tomatoes saute until tomatoes become soft. (figure 10)
- Add Brinjal, saute for 3 seconds and close with lid & cook until brinjal gets soft. (figure 11 & 12)
- Now add tamarind juice and again close with lid & cook until tamarind juice becomes like gravy.(figure 13 & 14)
- Garnish with coriander leaves and serve in bowl. (figure 15)
Spicy and tasty Brinjal Curry is ready to serve !
Additional Tips:-
- In step 6, If masala is taken as powder and placed inside the brinjal, then during cooking powder will come out easily. That's why we are adding little tamarind juice so that powder will get wet and solid in nature.
- In step 4, tamarind juice should be little thicker not very thicker and not very losser.
- In step 10, saute the brinjal slowly for 3 seconds without mixture coming out.
- In step11, cook the gravy until brinjal gets cooked well.
Amaranth leaves is very nutritious green leafy vegetable containing more vitamins A, C, B6, K and iron. Amaranth leaves can also be known as red spinach (translation in Telugu "totakura", in Tamil "arai keera", in Marathi "naachnee"). We can prepare many different varieties like Amaranth leave dhal, Amaranth leave curry, Amaranth leave chutney. Today lets see how to make Amaranth leave fry.
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| Amaranth Leaves Fry |
Ingredients: Serve - 2
- Amaranth leaves - 1 bunch
- Oil - 2tspn
- Mustered seeds - 1/2tspn
- Urad dhal - 1/2tspn
- Garlic - 4 pieces
- Curry leaf - as required
- Coconut powder - 2tspn
- Red chilly - 2
- Salt - 1/2tspn (adjust to taste)
- Turmeric powder - a pinch
The following picture shows the step by step process for Amaranth Leave fry:
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| Figure 6 |
Method:
- First cut the green leaf as thin slices and wash well.
- Take a pan, heat oil in medium flame, add mustard seeds and wait for crackle. Then add red chilly, urad dhal, crashed garlic, curry leaf and continue sauteing for 30 more seconds.(figure 1)
- Add amaranth leaves and saute for 30 seconds and then add turmeric powder, salt and continue sauteing for 1 more minute. (figure 2 & 3)
- Next sprinkle little water & close with lid and cook until amaranth leaves gets cooked. (figure 4)
- Open the lid add coconut powder and continue sauteing for 1 minute.(figure 5)
- Serve in a bowl. (figure 6)
Healthy Amaranth fry is ready to serve !
Additional tips:-
- Cut the Amaranth leaves as very thin pieces and wash at least 4 times in water then only dust / mud will get removed from leaves.
