Friday, July 18, 2008

Menasinakai Bhajji / Chilli Bhajji





Menasinakai Bhajji is one of the popular street food of Karnataka,especially in Davangere,North Karnataka.This Bhajji tastes Yum... when its raining outside and weather is all cloudy and gloomy....

Ingredients

Menasinakai / Chilli- 6 nos
Gram flour - 1 cup
Jeera powder- 1tbsp
Salt to taste
Baking powder -1/4 tsp
Red Chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala(optional)-1/4 tsp
Oil for deep frying

Method

Wash the Chillies and dry them.Make a small slit and fill it with jeera powder and keep them aside.Mix Gram flour,red chilli powder,garam masala,baking powder,salt,turmeric powder.To this mix add hot oil and mix well.Add water and make the batter(consistency should be like a Dosa batter).Dip each Menasinakai into this batter and deep fry till golden brown color.

Menasinakai Bhajji tastes good with Tomato ketchup and any kind of chutney(coriander,Coconut etc)

Pineapple Kesari Bhat/Sajjige




Sajjige is a simple sweet dish which can be prepared in a few minutes.For Satyanarayan Pooja this is a must for prasada and believe me, it tastes wonderful.

Ingredients:

Rave (semolina)- 1 cup
Sugar- 1 cup
Whole milk- 2 cups
(Or you can use 1 cup milk and 1 cup water)
Ghee- 1/2 cup(for frying rave)
Pineapple cut- 1 cup
Raisins- 2 tbsp
Saffron strands (soak in 1 tsp of hot milk)
Cashews chopped- 2 tbsp
Badam chopped- 1 tbsp
Clove- 2-3
Cardamom -2-3

Method:

Heat ghee in a pan, add cashews,raisins,badam and fry till light brown. Remove from heat and set aside.In the same pan, add rava and fry till light brown(until you get a nice aroma).Add half cup of ghee to this fried rava,mix well and keep aside.

Boil the water in a sauce pan, add pineapple pieces and cook till soft.

In a pan boil milk or (milk and water).Now add Sugar,Saffron milk and stir well.Add the cashews,raisins,Cloves, Badam and the rava.Stir well.Reduce heat.Add the boiled pineapples. Close the lid and let it cook for 10 mins.Finally add powdered Cardamom.

Sajjige can be eaten hot or cold.

Wednesday, July 2, 2008

Aloo Paratha



Paratha was conceived in Punjab but now it has become popular all over India and South Asia.It is often stuffed with vegetables.A Paratha can be eaten simply with a blob of ghee,butter but tastes best with pickle,thick curd,chutneys or any curry or gravies.

Aloo Parathas are perfect for a weekend brunch.
Ingredients

For Dough

Whole wheat flour - 1 cup
Water -1/2 cup or more as needed
Salt - a pinch
Oil - 1 tsp

Potato filling

Potatoes - 2 Medium size
Cumin seeds(powdered) -1/4 tsp
Green chillies(chopped)- 2-3
Ginger(Grated)- 1/4 tsp
Garam Masala - 1/4 tsp
Amchur Powder -1/4 tsp
Coriander(finely chopped)-1 tsp
Salt to taste

Method:

Dough: Mix flour, salt and water together to make soft dough. Knead the dough for a few minutes on a lightly greased surface to make smooth dough.Set the dough aside and cover it with a damp cloth. Let the dough rest for 1-2 hrs.

Filling: Boil 2 medium potatoes(in a cooker or on Stove top).Once tender,remove from the water and let it cool down.Peel the skin off and mash the potatoes.Mix green chilies, cilantro, cumin seeds,ginger and salt to the mashed potatoes.Mix well.

Making paratha: Divide the dough and potato mixture into equal parts.The potato balls should be about 1 1/2 times larger than the dough balls.Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Roll them into a flat bread(like Chapattis. Heat the skillet on medium high.Place the paratha over the skillet.After a few seconds the Paratha will turn golden brown color.Spread some oil and flip it.Make sure its golden brown on both sides.

Cool the parathas on a wire rack so they don’t get soggy.Parathas can be stored for a day or two.You can reheat on a skillet or toaster oven.
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