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

Puchka / Pani Poori /Pani Puri

Pani Puri or Puchka is all time favorite street food in Kolkata so also Mumbai , Delhi and other places

Lets see how this can be made at home

Ingredients
Part 1 - Pani

• Mint - 1 cup
• Coriander leaves - 1 cup
• Thin tamarind extract - 1 cup (soak gooseberry sized tamarind in 1 cup water and extract it)
• Jaggery - 1 big piece
• Ginger - 1 small piece
• Green Chilly - 1 or 2 nos
• Lemon - 1

Part 2 - Spices / Masala Powders

• Chaat Masala
• Coriander Powder
• Kashmiri Chilly Powder
• Cumin Powder
• Black Salt
• Normal Salt

Take these powders in required quantity.There is no such hard and fast rule

Part 3 - Stuffing

• Potato - 8 nos
• Black Channa - 1 handful

Part 4 - Main Ingredient

• Small Pooris - 30 nos 
• Boondhi - as required

I used the ready made ones

Method
Step 1 - Pani Preparation

• Take mint, coriander, jaggery, ginger, green chilly in a mixer jar
• Pour 1/2 cup of water and grind it smoothly
• Filter the ground mixture.Do not discard the residue
• Pour tamarind extract, 2 cups of water
• Add the masala powders and salt
• Squeeze lemon.
• Put boondhis on top of the pani

Now the pani is ready

Step 2 - Stuffing

• Soak black channa overnight and pressure cook for 5 whistles
• Also pressure cook potatoes.Peel them
• Mash the boiled potatoes and channa
• Now add the residue that was filtered in the above step
• Also put the masala powders and salt as required
• Mix them well

Step 3 - Assembling

• Break / make small hole on top of the poori
• Put the potato stuffing inside
• Dip inside the pani and gulp it

மசாலா வடை / Masala Vadai

Now its winter season here and weekends are special.We would like to gather with friends and munch something crispy
Here is the Masala Vadai recipe which I made with twice this month during a gathering

Ingredients

• Channa Dhal - 2 cups
• Sombu / Fennel Seeds - 1 teaspoon
• Garlic - 5 nos (optional)
• Ginger - small piece
• Onion - 2 (medium size)
• Coriander and Curry leaves - little
• Salt - 1 teaspoon
• Oil - deep fry

Method

Step 1 - Soaking

• Soak channa dhal / kadalai parupu for about 1 1/2 to 2 hours
• Drain the excess water and keep it aside

Step 2 - Batter

• Take a mixer jar.Put ginger, garlic (if using) and fennel seeds in it.Run the mixer once
• Add soaked and drained dhal to it
• Grind it coarsely using the water from soaked dhal

Step 3 - Mixing

• Heat oil in a deep frying kadai
• Meanwhile chop onion, curry leaves and coriander leaves to it
• Add to it the batter and mix well
• Put salt and mix well

Step 4 - Masala Vadai

• Divide the batter into small sized balls and keep it on a plate
• Wet your palms and fingers
• Flatten the balls into a small thin discs
• Drop it into oil carefully
• Fry well on both the sides

Serve hot with a chutney along with a cup of chai / coffee

Andhra Style Stuffed Mirapakkaya Bajji / Stuffed Molagai (Milagai) Bajji

Its raining in Jubail for past 3 days and ofcourse bajji is the most wanted snack during monsoon

Similarly I have posted a recipe for Stuffed Bread Bajji

However the stuffing is little different here

Ingredients

Part 1 - Inner Stuffing

• Small Onions - 4 nos
• Garlic - 2 or 3
• Potukadalai / Fried Gram - 2 tablespoons
• Tamarind - a small piece
• Jaggery - small piece
• Chaat Masala - 1/2 teaspoon
• Mint and Coriander - 2 teaspoons each
• Salt - 1/2 teaspoon

Part 2 - Molagai Bajji

• Chilly Bajji / Molagai Bajji - 10 nos
• Bajji Maavu - 2 cups or as required

Use readymade Bajji Mix or check for the Bajji Batter recipe here

• Oil - deep frying

Method

Step - Inner Stuffing

• Take the items given under Part 1 / Inner Stuffing in a mixer jar
• Grind it a coarse paste without adding water

Step 2 - Preparation

• Slit each and every chilly and take out the seeds
• Apply the green paste / inner stuffing carefully using a spoon or sandwich knife

• Heat oil in a deep frying
• Meanwhile prepare bajji batter to desired consistency
• Dip each and every stuffed molagai in the batter

Step 3 - Bajjis

• Deep fry each and every bajji carefully
• Take it out and let it cool under a colander

• Cut the fried and cooled bajjis into small pieces

• Deep fry it once more and serve hot

தேங்காய் மாங்காய் பட்டாணி சுண்டல் / Thenga Maanga Patani Sundal

You will never miss this Sundal in Chennai Marina Beach.It is known for it to be served in small potlams (pockets)
I was remembering Chennai Marina Beach so much and here is the recipe for the same
It can be offered as Naivedhyam during Navarathri also

Ingredients
Part 1 - Pressure Cooking

• Dried White Peas - 1 cup
• Turmeric - a pinch
• Salt - 1/2 teaspoon

Part 2 - Seasoning / Tadka and Saute

• Oil - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Ginger - small piece grated
• Curry leaves -2 or 3
• Green chilly -3 nos (finely chopped)
• Carrot - 1 no: (grated)
• Raw Mango pieces - 1/2 cup
• Salt - 1 teaspoon

Part 3 - Garnish

• Grated Coconut - 2 tablespoons or more

Method

Step 1 - Pressure Cooking

• Wash and soak white / yellow peas for 6 hours
• Pressure cook it for 4 whistles with a pinch of turmeric and salt

Step 2 - Tadka and Saute

• Heat oil in a kadai and crackle mustard seeds in it
• Put ginger, curry leaves and green chillies and fry it
• Add grated carrot and saute with a pinch of salt for few seconds.No need to cook it fully
• Add raw mango pieces and swirl it once

• Now add in the cooked sundal and salt.Mix well
• Top it with grated coconut and switch off the stove

Ghugini Chaat / Ragda Chaat /Vatana Chaat

This is a popular street food in Bengal.It can be served during tea time.Kids as well as adults will definitely relish it

Ingredients
Part 1 - Pressure Cooking

• Dried White Peas - 1 cup
• Potato - 3 nos
• Turmeric - a pinch

Part 2 - Ghugni

• Oil - 2 teaspoons
• Cumin seeds - 1/2 teaspoon
• Green Chilly - 2 nos
• Tomato - 1 no:
• Onion - 1 no:
• Tamarind - a small piece
• Coriander Powder - 1 teaspoon
• Kashmiri Chilly Powder - 1 teaspoon
• Grated Mango - 1 teaspoon
• Salt - 1 teaspoon
• Chaat Masala - 1/2 teaspoon

Part 3 - Chaat

• Small Pooris - 5 nos
• Ghugni - 1 ladle
• Peanut powder - 1 tablespoon (optional)
• Sweet Chutney - 1 tablespoon
• Grated Carrot - little
• Coriander leaves - little
• Mixture / Sev - topping

Method

Step 1 - Pressure Cooking

• Wash and soak white peas for 6 hours
• Pressure cook it for 4 whistles with a pinch of turmeric

• Also pressure cook potato.Peel the skin and chop into samll cubes

Step 2 - Ghugini / Ragda

• In a kadai heat oil and splutter jeera, green chillies
• Saute tomatoes in it
• Fry onions
• Add the pressure cooked ragda (along with water if any).Mix well
• Extract tamarind juice and pour it here
• Add all the spices - coriander powder, kashmiri chilly powder, chaat masala and salt
• Let it boil
• Finally add grated mango and boiled potato cubes.Mix it well
• Switch off the stove

Step 3 - Ghugini Chaat / Ragda Chaat /Vatana Chaat

• Take small pooris in a serving plate
• Crush it and pour cooked ghugini / ragda over it
• Add sweet sauce
• Put little peanut powder and grated carrot
• Garnish it with sev / mixture and finally chopped coriander leaves

Karunai Kizhangu Toast / Yam Toast / Senai Toast

You would noticed my recent post on Karunai Kizhangu Poriyal which goes well with Curd Rice as well as Sambar

Now this recipe is a shallow fried version of Yam Toast which is very crispy

It can be served as a starter which goes well with tomato sauce

Ingredients

• Yam - 250 g
• Chilly Powder - 2 teaspoons
• Turmeric - 1/2 teaspoon
• Salt - 1 teaspoon
• Oil - very little

Method

Step 1 - Preparation

Wash and peel the outer layer of yam

Cut it into thin strips

• Put chilly powder, turmeric and salt in a mixing bowl
• Add water to it and make a thick paste
• Coat each and every yam strip with this paste and leave it for 10 minutes

Step 2 - Yam Toast

• Heat a tawa
• Spread 2 teaspoons of oil in it
• Place the coated yam (around 8 - 10 at a time) in it
• Make sure its cooked on both the sides
• Once done take it out carefully

Dip it in sauce and enjoy 

சோளம் குழி பணியாரம் /Cholam Kuzhi Paniyaram

This is a very healthy and filling snack / starter especially for Diet Concious people
I have already explained about Red Rice Kuzhi Paniyaram and Oats Paniyaram previously
and this is yet another variety

Ingredients
Part 1 - Soak and Grind

• Yellow Corn / Cholam - 4 cups / 1 cup
• Broken Urad Dhal - 1 cup / 1/4 cup
• Methi seeds - 1 teaspoon

Part 2 - Mixing 

• Small Onions - 25 nos (finely chopped)
• Curry leaves -3 nos
• Green Chilly - 3 or 4 (finely chopped)
• Ginger - a small piece (grated)
• Coriander Leaves - little (chopped)
• Salt - 1 1/2 teaspoons

Method
Step 1 - Paniyaram Batter /Maavu

• Soak corn, urad dhal and methi seeds together for 5 hours
• Take the soaked items in a mixer jar - little at a time and grind it together to a smooth and fluffy using 1/4 - 1/2 cup of cold water
• Transfer it into a big container

• Add the items mentioned in Part 2 and mix throroughly
• Leave it for 10 minutes

PS: I did not ferment this batter

Step 2 - Paniyaram

• Heat a paniyaram pan and add 1/2 teaspoon of oil in each and every mold.Use ghee / butter for children
• Pour the batter using a small ladle / spoon in each and every mold
• Close the paniyaram pan and wait for 3 - 5minutes
• Flip the paniyaram in each and every mold with the help of the stick / rod (that comes along with paniyaram pan)
• Allow the other side to get cooked.No need to close the pan now.Take it out after 3 minutes
• Refer the pic below in anti clockwise

Hot and Healthy Cholam Paniyram is ready.Serve it any chutney

Pori Upma / Puffed Rice Upma / Muri Upma

This is a simple, quick and a tasty upma especially during rainy seasons
This is a very quick version of Pori Upma which can be prepared in no time
Also check out for another version at Pori Upma Version 2

Ingredients

• Pori / Puffed rice - 2 cups
• Green chillies - 2 or 3
• Onion - 1 (medium sized)
• Peanuts (raw) - handful 
• Oil - 2 teaspoons
• Mustard - 1 teaspoon
• Curry leaves - little
• Salt - 1 teaspoon
• Turmeric - a pinch

Garnish

• Coriander leaves - little
• Grated coconut - 2 tablespoons
• Lemon - 1 teaspoon

Method

• Wash and drain the puffed rice
• In a kadi heat oil and splutter mustard seeds
• Fry chillies, curry leaves  and peanuts in it
• Add onions and saute it
• Now put the washed pori , salt and turmeric.Mix well
• After 2 minutes garnish with coconut and coriander leaves
• Switch off the stove and squeeze lemon
• Hot Pori Upma is ready.Serve it with curd

Madras Mixture

As the name says we mix all the savories in this and garnish with cashews, groundnuts and curry leaves

Infact mixture preparation is more easy than any other snacks

Ingredients
Part 1 - Savories

• Ompodi 
• Butter Murukku
• Kaara Boondhi
• Ribbon Pakoda
• Thattai (optional)
• Sweet Diamond cut biscuits

To know the recipe for the above snacks just click on the respective item

Take the above mentioned savories in any quantity.There is no such hard and fast rule

Part 2 - Chilly Powder

• Red chillies - 4 or as required
• Salt - as required

Part 3 - Garnish / Topping

• Fried Cashewnuts, Groundnuts and Pottukadalai and Curry leaves - as required

Method

• Grind part 2 items in a mixer.Keep the chilly powder ready
• In a big / wide mixing bowl / container add the Part 1 items
• Crush butter murruku and thattai before adding
• Mix everything together
• Put Part 3 items and mix it well
• Finally add the chilly powder and shake the contents well
• You may close the container with a lid and shake it evenly on all sides for uniform mixing