January 30, 2009

Bread Bajji

From the last couple of weeks it has been really cold with freezing temperatures here. My husband was working from home the other day due to a winter storm so, I treated him with bread bhajjis and a hot cup of tea. We finished them in minutes :)

Preparation and Cooking Time 15-20 mins
Serves 2-3 people

Ingredients :

Bread any type - sliced according to your wish (  I did in triangles- making one slice into two diagnolly)
Besan or Chick Pea Flour - 1 cup approx
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or less according to your spice level
Cumin powder - 1/4 tbsp
Ginget Garlic paste - 1/4 tbsp
Chopped coriander - 1/4 cup optional
Water sufficient enough to make a medium consistency
Salt to taste
Oil for deep frying
Method :
  1. Take a bowl and mix together chickpea flour/besan along with  salt, turmeric powder, chilli powder, cumin powder, ginger garlic paste, coriander and water to make a medium consistency.
  2. Then heat oil in a pan and dip the sliced bread in the mixture made and slowly drop into the oil from the sides.
  3. Keep turning them till they are fried on both sides and remove them onto a tissue paper for excess oil.
  4. Serve hot with ketchup at tea time.
These are some of the snaps of our patio how it looked when we had a snowfall.

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January 12, 2009


I went missing soon after my first recipe posting this year as I was busy arranging things at our new apartment we have moved into 3 weeks back. Finally, after getting bored of sorting things I am back to my favorite task these days which is blogging :).

I made this sweet called Kajjikayalu which we call Garjalu for the holidays. Garjalu/Kajjikayalu are made by stuffing a sweet mixture inside a rolled out maida/all purpose flour dough circle which are deep fried. The mixture is dry and is prepared with suji/semolina, dry coconut, sugar, chopped almonds or cashews and cardamom powder.

Preparation and Cooking Time Approx 1 hr
Makes Around 20 and varies depending upon the size

Ingredients :

For the dry filling mixture or stuffing :

Ghee 2 tbsp
Semolina/Suji/Rava – ½ cup
Sugar – ½ cup
Dried coconut – 1/2 cup
Chopped Cashews 1/4 cup
Cardamom powder – 1 tbsp
Oil for deep frying

For making the dough :

All purpose flour – 1 cup
Salt - to taste
Water enough to knead the dough
Ghee – 2 tbsp

Method :
  1. Make a smooth dough not too soft with the all purpose flour/maida, salt, water and 2 tbsp ghee. Keep it aside covered for 30 mins.
  2. In a pan dry roast the dry coconut with 1 tbsp of ghee without burning and keep it aside. In the same pan dry roast suji/rava with 1 tbsp of ghee till it changes color to light brown. Keep it aside and let it cool.
  3. Now mix sugar, cardamom powder, chopped cashews, dried coconut and rava together which makes the stuffing ready.
  4. Now roll the dough thinly into a circle shape/ puri.
  5. Now put 1 teaspoon of filling in the middle of the circle.
  6. Wet the the half part of the circle on the corners/edges and close it like a semi circle sealing it tightly. Then press the ends and twist the edges so that the stuffing does not come outside making a kajjikaya shape.
  7. Now deep fry them and remove them onto a tissue paper to remove excess oil. Before frying make sure you make ample amount of kajjikayas ready for frying so that it will be easy.
  8. Cool and store them in air tight containers and can be stored for 2-3 weeks.
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January 7, 2009

Lunch with Artikaya Curry and Mango Dal/Mamidikaya Pappu

Once again I wish everyone a Very Happy and Prosperous New Year 2009 !!

This is my first recipe posting this year and I am hoping to post many new ones which are easy home made recipes. Mamidikaya Pappu and Artikaya Curry is the combination we enjoy having and I guess you all will like it too. So here goes the recipe details.

Mamidikaya Pappu / Mango Dal

Serves - 4-5
Cooking and Preparation Time- 20-25 mins approx

Ingredients :

Toor Dal/ Kandhi Pappu - 1/2 cup
Mango skin peeled and cut into cubes - 1 -1.5 cups according to your taste.
Green Chillies - 2
Few Curry leaves
Turmeric powder- 1/4 tbsp
Chilli powder- 1 tbsp
Asafoetida - a pinch
Onion - finely chopped 1 small
Mustard Seeds - 1/2 tbsp
Jeera/Cumin Seeds - 1/2 tbsp
Dry Red Chillies- 2
Tamarind extract - 1/2 cup
Oil - 3-4 tbsp or less

Method :
  1. Wash the Dal and pressure cook it with sufficient water along with turmeric powder, a drop of oil and the mango pieces in it for 2-3 whistles.
  2. Once cooked leave it for cooling.
  3. Heat oil in a pan, add asafoetida, mustard seeds, cumin seeds and dry red chillies.
  4. When they start to splutter add chopped onions, curry leaves and fry till onions get cooked.
  5. Now add chilli powder and mix well for a min without burning.
  6. Then add tamarind extract according to your taste and let the mixture come to a boil.
  7. When its boiling reduce the heat or turn it off and add the dal cooked to it and mix well.
  8. Now cook it on low to medium heat for 5-10 mins.
  9. Mamidikaya Dal is ready and can be served hot with rice and a curry or a chutney.
Artikaya / Plaintain Curry

Serves- 2
Cooking Time -15-20 mins

Ingredients :

Artikaya or Plaintain- 3 skin peeled and sliced into round pieces.
Onion - 1 small chopped
Green Chillies -1-2
Few Curry Leaves
Coriander finely chopped - 1/2 cup
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Ginger Garlic paste 1/4 tbsp
Coriander powder - 1/4 tbsp
Water - 1 cup
Oil - 2-4 tbsp

Method :
  1. Heat oil in a nonstick pan and add the chopped onions, curry leaves, slit green chillies and turmeric powder saute well till the onions gets fried.
  2. Then  add ginger garlic paste and chopped coriander and mix well.
  3. Add chilli powder,  plaintain pieces and mix well.
  4. Now add water and let it cook on medium heat for 10 mins till the plaintain pieces are cooked.
  5. When the water looks like a gravy in thick form add the coriander powder and mix well.
  6. Artikaya Curry is ready and can served with plain rice with dal of your choice.
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January 1, 2009

Happy New Year 2009

I wish everyone a very


from Food Lovers
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