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Tuesday, December 2, 2008

Back With a Spicy bang! - Mirpakaya Bajji

Its has been such a roller coster ride. This whole year was so for me.... and know what the year isnt over yet. I had cousins over at my place, then I had been to a cousins place... and some family functions and birthdays and the big huge india trip......and so many other things...... phew...life sometimes gets so hectic.

Now, for my post after a long long time...:) Due to all these things that were happeneing with me I never got enough time to cook much. Just few days back the temptation of eating hot, spicy, yumm mirpakaya bajji...Ohh how I miss eating them. I remember I used to go out with my Vadina (my co sister) and relish on those yummy bajjis from street side thelas...Ohh how I miss India.(I just came back from india......:(... miss those glorious days spent there..)

Hmm anyways coming back to my bajji.... Do u know the best combination for these bajjis are murmura upma? Yeah, they taste yumm together...:) My Vadina taught me how to make this upma. Well anyways, this post is dedicated to the mirpakaya bajji so I will post about the Upma later.

Me and my hubby can live on it totally. Thats the love we have for these slender beauties. Anyways so here goes the recipe for these amazingly tasty bajjis.

Ingredients :

Big chillies - 8 (less spicy ones)

Gram flour - 2 cups

Ajwain - 1 tsp

Turmeric powder - 1 tsp

Salt to taste

Rice flour - 1 tbsp

Oil for frying

For the Filling :

Amchur powder - 2 tsp

Salt to taste

Coriander and Jeera Powder - 2 tsp

For serving :

Chopped Onions - 1 cup

Lemon juice - 2 tbsp

Chaat Masala - 3 tsp

Method :

Wash and slit the chillies lengthwise. Remove the seeds. If you are a spicy eater you may keep the seeds as it is.

In a seperate plate or bowl add the Amchur powder, salt and coriander& jeera powder, mix well. Stuff this filling inside the slit green chillies and keep it aside. This will reduce the heat from the chillies and make it tangy to taste....:)

In a bowl add the gramflour , turmeric, salt, ajwain, rice flour and some water and mix well. The consistency should semi liquid. not too thick not to watery. Your batter is ready for dipping...:)

Heat the oil in a Kadhai.

Dip the green chillies in the batter and fry in the heated oil till golden brown in colour. For a better texture I normally double fry these chillies. This is how u can double fry.....Once u fry the chillies by dipping in the batter and are out, again dip them in the batter and fry it again. This gives a thicker coating to the chillies and enhances the taste.....:) Your bajjis are ready to be served. Enjoy !

Serve the Mirpakaya Bajji in the hyderabadi style. Cut the Mirpakaya bajjis and stuff it with some chopped onions, chaat powder and lemon juice. Thats the hyderabadi style mirpakaya bajji.

Serve this bajji with Murmura Upma. This is the typical way of eating it.

Back with a Healthy Bang! - Apple Pecan Salad

Hello friends.......

yeah yeah I know... Its been a long long time. I was completely tied up in so many things that I didnt have any time to blog or say a simple Hi to all my lovely blogger friends. To firstly I would like to enquire about all my pretty friends out there. Hope u all r doing good. My regards to all of u.

Coming to me, I had been to india and came back on friday 28th Nov. Enjoyed my trip. Had loads of fun and roamed and shopped a lot. Enjoyed eating the chatpata road side food. Yummm! India has not changed a bit when it comes to food. They say people in india have become very conscious about their health and about status and this and that blah blah.... but u can still see the roadside stalls surrounded with so many foodies..some stopping by in their posh cars....ahem ahem....thats the power of tasty food. Isn't it guys?

Coming to the Plagarism of my site, things r cool now. I dunno how but that site has been stopped and I am happy and bless the person who made it happen. So after all the munching and jumping around in India, I decided that I go on strict diet when I come back. So here I am with a healthy Salad recipe which I enjoyed making as well eating.

Apple Pecan Salad. If u dont like pecan u can substitute it with Walnuts or toasted almonds.:)

Ingredients :

Spring mix salad leaves - 1 pack

Chinese cabbage - 1 cup (optional) you can even use regular cabbage.

Red apple - 1

Toasted pecans - 1/2 cup

Lemon juice - 2 tsp

Olive oil - 1 tsp

Salt to taste

Toasted sesame - 1 tsp (optional)

Pepper - a pinch

Method :

In a big salad bowl put in the salad spring mix. You can even add romaine lettuce, iceberg lettuce and other salad leaves to this individualy . I prefer to buy this shredded mix pack.

Add the toasted and halved pecans to this and mix well. Chop the apples into small cubes. Toss the apples too into the bowl Toss well, wrap with a cling wrap and refridgerate.

In a seperate small bowl add the the lemon juice, olive oil, toasted sesame, salt and pepper and mix well. Ur dressing is ready. When ur ready to serve, pour this dressing over ur salad and mix gently. Your salad is ready to be eaten. Sweet and tangy, healthy salad.

Enjoy as a side to your lunch.