Stuffed Brinjal Bajji (Eggplant Fritters)

Stuffed eggplant bajjis pairs well with southindian meals or can be served as a teatime snack / Starter.

Stuffed Brinjal Bajji Recipe Video Posted on Youtube English Channel 😊

Ingredients:

300 Grams Brinjal

10 Pods Garlic

Fist Full Coriander Leaves

5 Spicy Green Chilies

1 Tsp Cumin

1 Tsp Coarse Salt

Oil For Frying

Batter:

300 Grams Chickpea Flour (Besan / Kadalai maavu)

1 Tsp Chilly Powder

1 Tsp Carom Seeds (Omam / Ajwain)

1 Tsp Cumin Powder

1/4 Tsp Cooking Soda

Salt as per taste

2 Tbsp Hot Oil...

Prep:

Wash the egg plant well. Using a sharp knife gently peel the dry skin from the stem as shown in the video. 

Separate the tender part of the stem and remove the hard part of the stem. Chop the brinjal not all the way through but cross as shown in the video.

Place the prepped brinjal in a pot of water with salt.

Separate coriander leaves and wash twice in water.

Peel and wash garlic and reserve.

Separate the stems from chilies , wash and reserve.

In a mixer jar add coriander, chilies, garlic, cumin and coarse salt. Grind all the ingredients with 2 tbsp water.

Prepare Batter:

Place enough oil for frying in a wok on lowest flame setting. Allow the oil to gradually reach temperature.

In a mixing bowl add the sifted chickpea flour, chilly powder, cumin powder, carom seed powder, cooking soda and salt as per taste. Pour 2 tbsp hot oil on the ingredients which will enhance the flavors.

Gradually add water and mix to form a smooth batter. Prepare a batter slightly thicker than a pan cake batter. Allow this batter to rest for 10 minutes on kitchen counter.

Method:

Drain the brinjal from water and start stuffing with the coriander paste. Place the stuffed brinjal in a plate.

Mix the batter once. Dip the brinjal in batter holding the stem, gently drop in hot oil. Add a batch of five brinjals in hot oil.

Gently flip every two minutes and fry the brinjal on low to medium flame for 5 to 8 minutes. Place on high flame and allow the batter to turn golden. 

Drain the brinjal bajjis from hot oil and place it on a observant kitchen towel. Once the oil has drained serve the brinjal bajjis hot with chutney...Enjoy! 

Stuffed Ridgegourd Bajji Recipe (Heerekai / Peerkangai Bajji)

Ridgegourd fritters are so juicy and spicy, it is normally served during teatime as a snack. Across bengaluru one can find mandakki shops or Davengere shops selling these fritters with ogranemandakki (Puffed rice).

Stuffed Ridgegourd Bajji Recipe Posted on Youtube English Channel 😊

Here's a recipe how to prepare mandakki to serve with mirchi or ridgegourd bajji.

Ingredients:

300 Grams Ridgegourd

10 Pods Garlic

1 Tbsp Chilli Powder

1 Tsp Coarse Salt

2 Cups Sifted Chickpea flour (Kadalai Maavu / Kadale hittu)

1 Tbsp Chilly Powder

1 Tsp Carom Seeds

1/4 Tsp Cumin Powder

1/4 Tsp Cooking Soda

2 Tbsp Hot Oil

Oil for Frying

Salt as per taste

Prep:

Wash the ridgegourd. Using a peeler, peel the ridges or the fiber part of skin only.

Place a pot of water with salt. Slice the ridgegourd into coins and place it in water.

Peel garlic and wash.

Add the garlic to a mixerjar along with chilly powder and salt.

Grind to form a smooth paste we can add 2 to 3 tbsp water to grind and form a smooth paste.

Prepare the Batter:

Add enough oil for frying bajjis in a wok place it on low flame let it reach temp.

In a mixing bowl add the sifted chickpea flour, chilly powder, cumin powder, carom seed powder, cooking soda and salt as per taste. Pour 2 tbsp hot oil on the ingredients which will enhance the flavors.

Gradually add water and mix to form a smooth batter. Prepare a batter slightly thicker than a pan cake batter. Allow this batter to rest for 10 minutes on kitchen counter. 

Method:

Spread the garlic chutney on one slice of the ridgegourd the place another slice and sandwich it.

Mix the batter well. Dip the ridgegourd slice in batter and gently drop in hot oil.

Fry a batch of five ridgegourd slices. Every two minutes gently flip and fry the ridgegourd till well done place on medium flame and fry till golden.

Drain the bajjis from hot oil and place it on a plate lined with observant kitchen towel, once the oil has drained serve the bajjis hot with chutney...Enjoy!

Product Review: Onion Garlic Masala Baby Potato Roast

Using Healthy Panda Onion Garlic Masala I prepared this delicious baby potato roast.  Healthy Panda Masalas, Podis, Kashaya and more range of products are available on their website, Flipkart and Amazon. Order Products from Online Store: https://healthy-panda.com

Healthy panda products are 100% Natural do not contain preservatives or additives. All products have authentic traditional taste and flavor.

Ingredients:
300 Grams Baby Potatoes
4 Tsp Healthy Panda Onion Garlic Masala
3 Sprigs Curry Leaves
2 Tbsp Sesame Oil
1 Tsp Salt
1 Tsp Lime Juice
Coriander for Garnish

Prep:

Wash the baby potatoes well. 

Boil 2 to 3 cups water and add 1 tbsp salt. Add the baby potatoes cover and cook on medium flame for 8 to 10 minutes until tender.

Remove the baby potatoes from flame rinse in cold water allow it to reach room temp.

Peel the baby potatoes and reserve.

Separate and wash the curry leaves, reserve.

Method:

Heat a wok with sesame oil. Once the oil reaches smoking point place on medium flame,

Add the prepped baby potatoes and fry well till light golden. Add Healthy panda onion garlic masala and salt toss to coat.

Add salt and curry leaves and toss and fry for 5 to 10 minutes.

Once the baby potatoes are nice and crispy remove from flame, garnish with coriander and lime juice and serve hot..Enjoy!

Veg Fried Rice Recipe

When in doubt prepare veg fried rice 😊 This recipe is my go to meal if I'm struck and not planed any menu. I always have a batch of basic veggies in my fridge beans, carrots, capsicum and peas, preparing veg fried rice is simple for me.

Veg Fried Rice Recipe Video Posted on Youtube English 😊
 

Ingredients:
2 Cups Cooked Basmati Rice
1 Large Onion Finely Chopped
1/4 Cup Carrot Finely Chopped
1/4 Cup Beans Finely Chopped
1/4 Cup Capsicum Finely Chopped
3 Green Chilies Finely Chopped
1 Inch Ginger Finely Chopped
10 Pods Garlic Finely Chopped
3 Dried Red Chilies
1/4 Tsp White Pepper Powder
1/4 Tsp Black Pepper Powder
1 Tsp Soya Sauce
1 Tsp Vinegar
1 Tsp Lime Juice
1 Tsp Finely Chopped Coriander
1 Tbsp Sesame Oil
Salt as per taste

Prep:

Wash 1 1/2 cups basmati rice and soak it for 15 minutes. Drain and add the basmati rice to a cooker. Measure and add 1 1/2 cup water cover and cook the rice for 10 minutes or two whistles until done. uncover the cooker and allow the rice the cool down.

Peel and wash carrot, finely chop and reserve.

Separate the stem and string from the beans and finely chop.

Peel and wash onion and finely chop.

Peel and wash ginger and garlic and finely chop.

Separate the stems from chilies and finely chop.

Wash the capsicum, chop in half remove the seeds and stem. Finely chop the capsicum and reserve.

Separate the coriander leaves from stem, rinse twice and finely chop.

Method:

Heat a wok with 1 Tbsp Sesame oil.

Break the dried red chilies into half and add it to the hot oil allow it to fry a bit.

Add finely chopped onion and chilies and fry till onion turns transparent.

Add finely chopped ginger and garlic and fry till raw flavor and reduced.

Add finely chopped carrot and beans stir and fry for 2 minutes. Sprinkle some water stir well, cover and cook the veggies on medium flame.

Add finely chopped capsicum and stir well fry all the veggies on medium flame for 2 minutes. 

Add soya sauce, vinegar or lime juice, white pepper powder, black pepper powder and salt to the veggies and stir well.

Gently separate the rice and add to the veggies and stir well. Fry the rice with the veggies for 2 to 3 minutes, garnish with coriander and serve the veg fried rice hot...Enjoy!

 

Chicken Meatball Manchurian Recipe

These flavorful melt in your mouth chicken meatballs manchurian, pairs well with fried rice, noodles or bread toast.

Recipe Video Posted on Youtube English Channel 😊

Ingredients:
Meatball
500 Grams Chicken Mince (Keema)
1/2 Cup Finely Chopped Onion
4 to 5 Finely Chopped Or Roughly Crushed Chillies
1 Inch Ginger Finely Chopped
10 to 15 Pods Garlic Finely Chopped
1 Chicken Stock Cube 
1/4 Tsp Tasting Salt (Ajinomoto) Optional
1 Tsp Salt
2 Tbsp Oil

Manchurian Sauce

1/4 Cup Tomato Puree

3 Tbsp Corn Flour

1 Tsp Vinegar or Lime Juice

3 Tbsp Soya Sauce

1 Tbsp Chilly Sauce

1 Tsp Ginger and Garlic Paste

1/4 Tsp Pepper Powder

1/4 Tsp Sugar

Manchurian

1 Tbsp Finely Chopped Garlic

1 Tbsp Finely Chopped Ginger

1 Large Onion Cubed

1 Large Capsicum Cubed

1/4 Tsp White Pepper Powder

1/4 Tsp Black Pepper Powder

1 Tsp Vinegar

1 Tsp Salt

2 Tbsp Sesame Oil

Prep:
Peel and wash 50 grams (2 to 3 whole  garlic), finely chop and reserve.

Peel and wash 50 grams (3 inch piece ginger), finely chop and reserve.

Peel and wash equal amount ginger and garlic, add it to a mixer jar and grind to form a smooth paste.

Peel and wash 2 large onion, finely chop 1 onion and reserve, Cube the other onion and reserve.

Remove the stem from 5 green chilies, finely chop or add it to a mortar and pestle and crush to form a coarse paste and reserve.

Wash 1 large capsicum, chop in half and remove the seeds, cube the capsicum and reserve.

Wash the boneless chicken well and add it to a mixer jar, pulse twice and form chicken mince and reserve.

Boil 2 tomatoes and grind to form a smooth paste.

Marinate:

To the chicken keema add ajinomoto, egg, chicken stock cube, finely chopped onion, finely chopped chilies or paste, 1 tbsp finely chopped ginger and garlic. 

combine all the ingredients well in the chicken mince and cover, allow the chicken to marinate for 15 minutes.

Meatball:

Add salt to the chicken and mix well. 

In a pan add 2 tsp oil. Place a bowl of water to dip the fingers and form the meatballs.

Take small lime size portion chicken and form meatballs. Place the meat ball in the pan.

Place the pan on medium flame cover and cook for 5 minutes, place the flame on high and cook the chicken meat balls for 2 minutes on each side until the meatball turns light golden in color, reserve the chicken meatball in a bowl.

Manchurian sauce:

In a bowl add puree tomato, 3 tbsp corn flour, 1 tsp vinegar or lime juice,3 tbsp soya sauce, 1 tbsp chilly sauce, 1 tsp ginger and garlic paste, 1/4 tsp pepper powder, 1/4 tsp sugar, combine all the ingredients if required add 2 to 3 tbsp water and mix well.

Manchurian:

Heat a wok on medium flame with 2 tbsp sesame oil. 

Add 1 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, 1 large onion cubed, 1 large capsicum cubed fry all the ingredients for 2 to 3 minutes.

Add the prepared manchurian sauce and stir well. Add 1/4 cup water and allow the veggies to boil in the sauce for 2 minutes.

Add cooked meat balls to the sauce, stir cover and cook the meatballs for 5 minutes.

Add 1/4 tsp white pepper powder, 1/4 tsp black pepper powder, 1 tsp vinegar, 1 tsp salt stir the sauce well and allow it to boil for 2 more minutes.

Remove the Manchurian from flame, garnish with finely chopped coriander and serve...Enjoy!

Pan Roasted Lemon Pepper Chicken Recipe

Lemon pepper chicken can be served as a starter or as a side dish. we can change the flavor of the chicken by switching and adding butter, ghee or oil while roasting. This chicken roast pairs well with ghee rice, fried rice, kushka, and noodles.

Recipe Video Posted on Youtube English 😊

Ingredients:

(Marination)

500 Grams Chicken Thighs

1/4 Cup Yogurt

1 1/2 Tbsp Ginger and Garlic Paste

1 Tbsp White Pepper Powder

1 Tbsp Black Pepper Powder

1 Whole Lime Juiced

1 Tsp Salt

1 Tbsp Butter or Oil

Garnish:

5 Sprigs Coriander

5 Sprigs Mint

1/2 Inch Ginger

4 to 5 Green Chilies

1/4 Tsp Chilly Flakes

1/4 Tsp Black Pepper Powder

1/2 Lime

Prep:

Wash the chicken thighs well, place it in a colander and allow it to drain.

Using a sharp knife score / slit the thighs for the marination to penetrate.

Peel 1 inch ginger and  10 pods garlic it should be equal amount rinse in water and add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Separate the coriander and mint leaves, rinse in water twice and drain, finely chop and reserve.

Separate the stems from chilies, rinse well, finely chop.

Peel 1/2 inch ginger and rinse well. finely chop and reserve.

Marination:

Add the chicken thighs to a mixing bowl.

Add ginger and garlic paste, followed by black pepper powder, white pepper powder, yogurt, salt and lime juice. 

Mix and massage all the ingredients well in the chicken till the marination penetrates inside the chicken. Cover the mixing bowl and place the chicken in the fridge to marinate for 3 hours. For best results allow it to marinate overnight.

Method:

Heat a pan with a tbsp butter. Place the chicken thighs and roast it till brown on one side the flip and roast it till it turns brown on other side.

Add 1/4 cup water and adjust salt as per taste. Flip the chicken thighs once, cover and cook till tender for 10 to 15 minutes on medium flame.

Place the flame on high flame and roast the chicken on both sides.

Garnish with finely chopped mint, coriander, ginger, chilly flakes, black pepper powder, lime juice and serve hot with noodles or fried rice and enjoy!

Custard Apple / Seethapazham Payasam Recipe

Sitaphal / Custard Apple or Seethapazham contains valuable nutrients and antioxidants like vitamin C, vitamin A, the B vitamins, iron, calcium, magnesium, phosphorus, zinc, copper, carotenoids and flavonoids.  When in season prepare milk shakes, payasam or consume the fruit as much as possible. This sitaphal payasam is very simple to prepare and everyone will surely enjoy the texture and taste. 

Sitaphal Payasam Recipe Video Posted on Youtube English Channel 😉

Ingredients:
2 1/2 Cups Sitaphal / Custard Apple 
1 1/2 Cups Milk
2 Tsp Corn Flour
2 Tsp Sugar
2 Tbsp Chopped Almonds and Pistachios

Prep:

Place a sieve on a mixing bowl. Then scoop the sitaphal in the sieve and using a spoon press and scrap the fruit which will drain in the mixing bowl and remove the seeds. Scrape and reserve the pulp from the sieve.

In a small bowl add corn flour and 1/4 cup water stir and form a lump free mixture.

Boil the milk in a sauce pan.

Method:

Add sugar to the milk and stir well till it is dissloved.

Slowly add the corn flour mixture and stir to form a smooth custard.

Remove the custard from flame and allow it to cool down completely.

Add the sitaphal pulp and mix well in the custard. Add chopped nuts and place the bowl in the fridge.

Once the sitaphal payasam is chilled serve it in serving bowls and Enjoy!

Warm Mushroom Salad Recipe

This warm mushroom salad is a meal on it's own. We can also pair the salad with a soup or sandwich. I liked the juicy taste and flavor from mushroom combined with crunchy greens. If you like cheese then top the salad with any cheese of your choice it is excellent.

Recipe  Video Posted on Youtube English Channel😊

Ingredients:
300 Grams Button Mushrooms
40 Grams Ice Berg Lettuce
40 Grams Baby Butterhead Lettuce
40 Grams Rocket Leaves
1 1/2 Cups Bell Peppers
1/2 Lime
1 1/2 Tbsp Pepper Powder
1 1/2 Tbsp Paprika Powder
1 Tsp Salt
2 Tbsp Oil

Prep:

Wash the button mushrooms thrice in water.

Allow the mushrooms to drain in a colander.

Once the water has drained spread the mushrooms on a towel and allow to air dry.

Slice the mushroom in half, if it is to big then in quarters and reserve.

Wash the bell peppers, chop in half, remove the stem and seeds. Cube the bell peppers and reserve.

Separate the ice berg lettuce, baby-butterhead-lettuce and rocket leaves rinse thrice in water and place it in a colander.

Once the moisture from the green have drained, spread it on a towel and allow the moisture to drain.

Chop the greens in bite size pieces and reserve.

Method:

Heat a pan with 2 tbsp oil. Add the mushroom and bell peppers followed by 1 tbsp pepper powder and 1 Tbsp Kashmiri or paprika chilly powder stir and fry on high flame for 2 minutes.

Add a tsp salt to the mushrooms and fry till no moisture is there. Remove the mushrooms from flame and reserve.

On a serving plate spread the salad leaves. Sprinkle salt, pepper, kashmiri chilly powder and add lime juice on the salad leaves.

Top the salad leaves with stir fried mushrooms and bell peppers...Serve right away and Enjoy!