Potato Stuffed Mirchi Bhajji /Molagai Bhajji

This is different from Andhra Styled Mirapakkaya Bajji which I had posted earlier

Ingredients
Part 1 - Inner Stuffing

• Boiled Potato - 2 nos
• Boiled Green Peas - handful

• Oil - little
• Mustard seeds - 1/2 teaspoon
• Cumin Powder - 1 teaspoon
• Red Chilly Powder - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Chat Masala - 1/2 teaspoon
• Coriander leaves - little

Part 2 - Molagai Bajji /Bhajji

• Chilly Bajji /Bhajji - 6 or 7 nos
• Bajji /Bhajji Maavu - 2 cups

Use ready made bajji maavu or refer the Bajji Batter recipe

• Oil - To Deep Fry

Method

Step 1 - Inner Stuffing

• Heat oil in a kadai.Crackle mustard seeds
• Saute cumin powder, chilly powder, turmeric
• Add boiled and mashed potato, peas
• Put salt, chaat masala.Garnish with coriander leaves
• Mix well

Step 2 - Preparation

• Slit open the bhajji chilly 
• Place the stuffing carefully

Step 3 - Molagai / Milagai Bhajji

• Heat oil in a deep frying kadai
• Dip the stuffed chilly carefully into the batter and coat it well

1. Carefully drop them one by one in hot oil
2. Deep fry on both the sides
3. Drain excess oil in a colander

Hot stuffed molgai bhajji is ready.Serve with Bajji Chutney

Khoya Matar Paneer

As the name says this is a very rich and creamy gravy that goes well with Jeera Rice, Rotis and Parathas
It does not contain onions and garlic.So it can be consumed during festive days also

Ingredients
Part 1 - Saute

• Butter - 1 tablespoon
• Oil - 1 teaspoon
• Cumin seeds / Jeera - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Coriander Powder - 1 teaspoon
• Chilly Powder - 1 teaspoon

Part 2 - Grind

• Tomatoes - 4
• Green Chilly - 2 or 3
• Ginger - small piece

Part 3 - Others

• Paneer - 300g (chopped into cubes)
• Boiled Peas - 200g
• Salt - 1 1/2 teaspoon
• Khoya / Mawa - 100g
• Garam Masala - 1/2 teaspoon
• Milk - 1 cup
• Coriander leaves - little

Method

Step 1 - Saute

• Melt butter and heat oil,Splutter cumin seeds
• Put spice powders ie turmeric, coriander and chilly powders.Saute it well

Step 2 - Tomato Paste

• Grind tomatoes, ginger and green chillies to a fine paste
• Pour it to the kadai and cook it with the closed lid
• Stir it occasionally till the raw smell goes

Step 3 - Khoya Mater Paneer

• Add khoya and blend it well
• Put paneer cubes
• Add boiled peas and mix well

• Add salt and sprinkle garam masala
• Pour milk and let it boil
• Garnish with coriander leaves

Serve with rotis

Thova / Mangalore Styled Moong Dhal

I saw this recipe in Vijay TV couple of weeks ago and tried it out thrice

It is very simple and yet delicious

Ingredients
Part 1 - Pressure Cooker

• Moong dhal - 1/2 cup

Part 2 - Seasoning

• Ghee - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Cumin seeds / Jeera - 3/4 teaspoon
• Green chilly - 3 nos (slit)
• Curry leaves - few
• Ginger - small piece
• Hing - 1/2 teaspoon

Part 3 - Others

• Water - 1 cup
• Salt - 3/4 teaspoon

Part 4 - Garnish

• Coconut - 3 tablespoons
• Coriander leaves - little

Method

Step 1 - Cooking Moong Dhal

• Wash and soak moong dhal for 10 minutes
• Add some more water and pressure cook for 4 whistles.Mash it well

Step 2 - Seasoning

• Heat ghee in a kadai
• Season with mustard, jeera, hing, ginger, green chillies and curry leaves
• Add the cooked dhal and pour water
• Put salt and let it boil

Step 3 - Garnish

• Switch off the stove
• Garnish with grated coconut and coriander leaves

Serve with Rotis or Parathas

Kerala Style Kaalan / Raw Banana Yam Kootu

Yet another Kerala Delicacy - a perfect blend of Raw Banana / Kaya and Yam / Karunaikizhangu with ground coconut jeera chilly paste topped with yogurt

Ingredients
Part 1 - Pressure Cooker

• Raw Banana - 2 nos
• Yam / Karunaikizhangu - 200g
• Water - to immerse
• Turmeric - 1/2 teaspoon
• Chilly Powder - 1 teaspoon

Part 2 - Grinding

• Grated Coconut - 3 tablespoons
• Green Chilly - 5 nos
• Cumin seeds - 1/teaspoon

Part 3 - Seasoning

• Coconut oil - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Red chilly - 2 nos
• Curry leaves - few
• Methi seeds - 1/2 teaspoon

Part 4 - Others

• Salt - 2 teaspoon
• Pepper Powder - 1 teaspoon
• Thick Beaten Curd - 1/2 cup

Part 5 - Garnish

• Coconut Oil - 1 teaspoon
• Curry leaves - little

Method

Step 1 - Pressure Cooker

• Peel raw banana and yam.Chop them into small pieces
• Put inside cooker.Pour water, add chilly powder and salt
• Pressure cook for 2 whistles

Step 2 -  Seasoning

• Heat coconut oil and season with mustard seeds, chillies, methi seeds and curry leaves
• Add cooked vegetables and mix it well
• Add pepper powder and salt

Step 3 - Coconut Paste

• Put grated coconut, green chillies and cumin seeds (jeera) in a mixer jar
• Add little water to it and grind it to a smooth paste
• Allow it to boil
• Add beaten curds and mix well
• Just boil it once and switch off the stove

Step 4 - Garnish

• Garnish with coconut oil and curry leaves

Serve with hot rice

Barley Dalia Vaangi Bhath / Vangi Bhath

I had posted a similar recipe recently using White Rice.Here we use Barley Dalia instead.We can add any other millets too
Please click Vangi Bhath for the recipe using rice

Ingredients
Part 1 Barley Dalia

• Barley Dalia - 1 cup

Part 2 - Seasoning

• Oil  + Ghee- 2 tablespoons
• Mustard seeds - 1 teaspoon
• Urad and Channa Dhal - 1/2 teaspoon each
• Green Chilly - 3 nos
• Curry leaves - few
• Hing - 1/2 teaspoon
• Cashews -  little or as required

Part 3 - Brinjal Gravy

• Cut Brinjals - 1/2 kg
• Vangi Bhath Masala Powder - 3 teaspoons
• Turmeric - 1/2 teaspoon
• Salt - 1 1/2 teaspoons
• Tamarind Water - 1/2 cup
• Jaggery - little

Part 4 - Garnish

• Grated Coconut - 2 tablespoons
• Chopped Coriander Leaves - little
• Cashews - optional

Method

Step - 1 Cooking Barley Dalia

• Dry roast Barley Dalia
• Add 2 cups of water
• Pressure cook for 2 w histles

Step 2 - Seasoning

• Heat oil + ghee in a kadai.Crackle mustard seeds
• Fry channa, urad dhals and green chillies
• Add curry leaves.Sprinkle hing
• Fry cashewnuts now
• Put chopped brinjals and stir well
• Add turmeric powder, MTR Vangi Bhath Masala Powder and salt.Mix well

Step 3 - Gravy

• Pour tamarind extract and add jaggery
• Let it boil
• Close it with lid and let it get cooked
• It will be a semi solid gravy

Step 4- Vangi Bhath

• Now add the cooked barley dalia and mix well
• Garnish with coriander leaves, grated coconut and cashews (optional)

Barley Vaangi Bhath / Vangi Bhath is ready to be served

Capsicum Peanut Rice / Bell Pepper Peanut Rice / குடைமிளகாய் வேர்க்கடலை சாதம்

Very quick and simple rice This contains no onions and no garlic so it can be served during festivals like Navarathri
Its a good choice for Tiffin Box too

Ingredients
Part 1 - Rice

• Rice - 1 cup
• Water - 1 1/2 cups

Pressure cook rice for 2 whistles and keep it ready

Part 2 - Fresh Masala Powder

• Coriander seeds - 1 tablespoon
• Channa Dhal - 2 tablespoon
• Urad Dhal - 1 tablespoon
• Cinnamon Stick / Pattai - 1 small piece
• Red Chillies - 5 or 6 nos
• Grated Coconut - 1/2 cup or even more

Part 3 - Seasoning and Saute

• Oil - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Curry leaves - little
• Hing - 1/2 teaspoon
• Raw peanuts - handful
• Salt - 1 teaspoon or more

Method
Step 1 - Preparation of Masala Powder

• In a kadai dry roast cinnamon stick, urad dhal, channa dhal, coriander seeds and dried red chillies
• Switch off the flame and toss the grated coconut in it
• Cool and powder it in a mixer

Step 2 - Seasoning and Saute

• Heat oil in a kadai.Season with mustard, jeera, curry leaves and hing
• Fry peanuts till golden brown
• Add capsicum pieces and saute it.Make sure it it crispy

Step 3 - Capsicum Peanut Rice

• Add the freshly prepared masala powder and mix well
• Now add the cooked rice and put slat
• Blend it thoroughly
• Close it for 2 minutes and switch off the stove

Serve hot with curd and pickle

Beans Paasi Parupu Usili / Beans and Crumbled Moong Dhal

Usually we do parupu usili using bengal gram / kadalai parupu
I saw this recipe in TV which showed the same using moong dhal
This is an excellent accompaniment for Vathakuzhambu or Mor Kuzhambu rice

Ingredients
Part 1 - Curry

• Beans - 300 g (cut into small pieces)
• Coconut oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Curry leaves - 2 or 3
• Red Chilly - 1
• Salt - 1 teaspoon
• Grated coconut - garnish

Part 2 - Usili / Crumbled dhal

• Moong dhal - 1/2 cup or 150 g
• Red chilly - 2
• Green chilly - 1
• Cumin seeds - 1/ 2 teaspoon
• Salt - 1/4 teaspoon
• Turmeric - 1/2 teaspoon

Method

Step 1 - Usili Preparation

• Soak moong dhal, red chilly, green chilly and cumin seeds for about 1/2 hour
• Drain the water but do not discard the drained water
• Grind the soaked items to a thick paste and use the drained water while grinding
• Add salt, turmeric to this batter and mix well

Step 2 - Steaming

• In a idly stand / steamer steam the ground batter for 10 minutes
• Also steam the chopped beans
• Insert a knife / spoon to the cooked dhal and check.It should come out clean Otherwise cook for some more time
• Cool the steamed dhal and crumble it using fingers

Step 3 - Beans Parupu Usili

• Heat coconut oil in a kadai.Season with mustard seeds, curry leaves, red chilly and hing
• Saute the crumbled dhal / usili
• Add beans and put salt.Mix well
• Keep it closed for 2 minutes
• Garnish with grated coconut and switch off the stove

Beans Paasi Parupu Usili is ready to serve

Vazhakkai Kootu / Raw Banana Kootu / Kaya Kootu

This is a simple kootu recipe which is combination of raw banana and channa dhal along with freshly ground spice powder
This goes well with plain rice

Ingredients
Part 1  Pressure Cooker

• Raw Banana - 3 nos
• Channa dhal - 1/2 cup
• Turmeric - /2 teaspoon
• Salt - 1 1/2 teaspoons

Part 2 Spice Powder

• Hing - 1/2 teaspoon
• Dried Red Chilly - 4 nos
• Urad dhall - 1 1/2 tablespoons
• Coriander Seeds - 2 teaspoons
• Grated Coconut - 3 tablespoons

Part 3 Garnish and Seasoning

• Coconut - 1 or 2 tablespoons
• Coconut Oil - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Curry leaves - little
• Hing - 1/2 teaspoon

Method

Step 1 - Pressure Cooking

• Soak channa dhal for about 10 - 15 minutes
• Meanwhile peel raw banana and cut it into small cubes
• Take the soaked dhal, raw banana in a pressure cooker
• Add salt and turmeric powder
• Pressure cook for 2 or 3 whistles

Step 2 - Spice Powder

• Heat oil in a small kadai.Fry hing and dried red chillies first
• Now add urad dhall and fry till golden brown
• Put coriander seeds and fry for few seconds
• Switch off the flame and saute coconut
• Cool and grind it to a fine powder

Step 3 - Kootu

• To the cooked raw banana and channa dhal add the freshly made spice powder in Step 2
• Put salt and pour little water
• Let it boil for 2 minutes.Swtich off the stove
• Garnish with coconut
• In a small kadai heat little coconut oil and seson with mustard, hing and green chillies
• Pour the seasonings over the cooked kootu

Vazhakkai Kootu is ready.Serve with hot rice