Baby Corn Bajji Recipe - Baby Corn Fingers Recipe

This is our South Indian style bajji recipe with baby corn. Baby corn bajji in Tamil also known as baby corn fingers was in my try list for years. Long back I had posted baby corn golden fritters / baby corn 65 which is a super hit recipe in my blog. After that I din’t post any baby corn snack recipe for long time. 

As summer vacation is started here, Raksha told me to make some bajji or bonda for her evening snacks. So I wanted to post this baby corn bajji and made it. I used besan flour and rice flour in the ratio of 2:1 and made bajji batter in thick flowing consistency.  It came out very well with crispy exterior and soft interior. We loved it very much. Friends, do try this easy, yummy, crispy baby corn bajji for your kids during this vacation and share your feedback with me.

Check out my homemade bajji bonda mix, onion bajji, potato bajji, Ajwain leaf bajji, Raw banana bajji, Andhra mirapakaya bajji, Chilli bajji.

Baby corn bajji recipe / Baby corn golden fingers

Baby corn bajji recipe / Baby corn golden fingers for kids snacks

Cuisine: Indian

Category: Snacks recipes

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Besan flour - 1/2 cup Rice flour - 1/4 cup Red chilli powder - 1/2 tsp to 1 tsp Garam masala powder – 1/4 tsp (optional, I used it) Hing / Asafetida - 1/4 tsp Salt - as needed Baking soda / cooking soda – 1/4 tsp Red Food color – a pinch (Optional) Water – As needed( I used around 3/4 cup) Cooking oil - to deep fry

HOW TO MAKE BABY CORN BAJJI

1. Peel the baby corn and discard the skin. Pressure cook the whole baby corn in high flame for one whistle OR boil in water till it becomes soft.
2. In a wide bowl, mix all the ingredients except cooking oil to make bajji batter.
3. Dip the cooked baby corn in the batter.
4. Deep fry in oil on both the sides. Remove when it turns golden in color.
5. Serve with coconut chutney or tomato ketchup.

METHOD - STEP BY STEP PICTURES

Peel the skin of baby corn and wash it. In a cooker base, add 2 cups of water. In a small bowl, keep the peeled baby corn and add very little water to it. Let it pressure cook in high flame for one whistle or cook till it becomes soft but firm. Remove the bowl from the cooker. Drain the excess water if any. Keep it aside.  Some people use raw baby corn to make bajji. So pressure cooking is an optional step. But I love to have soft baby corn. So I cooked it. In a wide bowl, mix besan flour, rice flour, red chilli powder, garam masala powder, hing, salt, baking soda and mix well. Add water and make thick bajji batter in flowing consistency. Set aside for few minutes till oil gets heated. Heat cooking oil in a kadai. Drop a pinch of bajji batter. If it sizzles and rises to the top immediately, heat of the oil is just right. Take one cooked baby corn. Dip it inside the batter, coat it well and take it out by holding the tail part. Drop in the hot oil. Repeat the same and put 2 to 3 bajji in one batch. Flip and Cook both the sides till it turns golden. Remove the bajji in a tissue paper. Enjoy with coconut chutney or tomato ketchup !

Note

If you want to use less rice flour, use besan and rice flour in the ratio of 3:1 instead of 2:1. You can add a pinch of food color to get a bright colored bajji like in teashops. Adding baking soda helps to make puffy and soft bajji.

Enjoy this easy, yummy baby corn bajji with tomato ketchup !

Very good recipes Tags: Baby corn bajji, baby corn bajji recipe, baby corn fritters, baby corn recipe, baby corn snacks recipe, baby corn recipes, baby corn fingers

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Apple Chikoo Milkshake Recipe - Queen Palace Milkshake

 Recently I saw this Apple chikoo milkshake/ Apple Sapodilla milkshake recipe in the milkshake menu of Salem Lakshmi hotel. When I saw it titled as Queen palace milkshake, I got tempted to try at home. The combination of apple, chiku/ sapodilla / sapota , ice cream, milk, vanilla and honey sounds new, healthy and interesting as well. I know many kids would refuse to eat whole fruits. For those fussy kids, fruits milkshake is the best option. As we add ice cream to it, it gives a thick, creamy taste with a nice flavor. Raksha never touches sapota fruit even though she had read its health benefits like its good for eyes, bones, develops immunity etc. But today she had a small glass of this milkshake without any complaints. We too liked it very much. Its so easy to make. Just combine all the ingredients and blend it. Tasty apple chikoo milkshake would be ready in minutes. Friends, do try this Queen palace milkshake recipe and let me know your feedback. Ok, lets see how to make it with step by step pictures.

Check out my musk melon milkshake, Avocado milkshake, Sharjah shake, Fruits & Vegetables Milkshake.

Apple Chikoo Milkshake Recipe

Apple chikoo milkshake recipe with ice cream and honey

Cuisine: Indian

Category: Milkshake recipes

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Sapota / Sapodilla Fruit - 2 nos Apple - 1 no Boiled, Chilled Milk - 1 cup Sugar or honey - 1 tbsp ( I used honey) Vanilla essence - 1/4 tsp Vanilla ice cream - 2 scoops

METHOD

1. Wash and peel the fruits. Cut and remove the seeds. 
2. Blend the chopped fruits with other ingredients till smooth.
3. Transfer to a glass, garnish with nuts if you like and serve immediately.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of apple and sapodilla/ sapota using a peeler. Chop into big cubes and remove the seeds. In a big mixie jar, take the chopped fruits, honey, vanilla essence, ice cream and chilled milk. Grind till smooth. Pour the milkshake to a tall glass. Garnish with chopped nuts if you like. (I sprinkled my homemade caramel which I made for butterscotch ice cream). Serve immediately. Enjoy ! Try this easy, healthy, yummy milkshake recipe and enjoy !

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Mango Pachadi With Sugar – Manga Pachadi Recipe

Mango pachadi / Manga pachadi is a must to do recipe for Tamil new year neivedyam. But we make raw mango pachadi with jaggery, coconut and dried Neem flowers. But recently one of my friends suggested me to try mango pachadi with sugar instead of jaggery. Its a very easy and quick version when compared with my traditional recipe.

This morning I prepared mango pachadi with sugar just for a change. It tasted yummy like mango jam. Myself and Raksha loved it a lot. Of course, its taste and flavor cannot be compared with Mango pachadi adding jaggery. Still I liked the ease of this recipe. Friends, do try this easy mango pachadi with sugar for a change and let me know how you liked it. Lets see how to make manga pachadi with step by step pictures.

Wish you all a very happy Tamil New Year !

Mango pachadi with sugar

Easy raw mango pachadi with sugar

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Sliced raw mango - 1 cup ( 1 medium sized mango) Sugar - 1/4 cup to 1/3 cup (Adjust) Salt - a pinch Water - 1/3 cup to pressure cook mango To Temper Coconut oil - 2 tsp Mustard seeds - 1/4 tsp Red chilli - 1 no ( pinched into two) Curry leaves - few Dried neem flowers - 1/2 tsp (crushed)

HOW TO MAKE MANGO PACHADI WITH SUGAR

1. Wash and peel the skin of raw mango. Slice into big pieces.
2. In a pressure cooker base, take the mango pieces, add water and a pinch of salt.
3. Cook in high flame for 2 whistles. Switch off the flame.
4. Add sugar to the cooked mango and boil for a minute.
5. Switch off the flame after sugar dissolves. Temper with mustard, red chilli and curry leaves and dried neem flowers.
6. Add to pachadi and mix well. Serve with rice !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of raw mango. Slice into big pieces. In a pressure cooked base, take the mango pieces, add 1/3 cup of water and a pinch of salt. If you don't want to cook the mango in the cooker base directly, you can keep them in a separate bowl by adding 2 cups of water in the cooker base. Mango gets steamed and cooked well. Pressure cook in high flame for one whistle. Open the lid after steam is released. Mango gets cooked but not so mushy. You can find few pieces here and there. Add sugar to the cooked mango pieces. Mix and boil in low flame till sugar melts completely. If the pachadi is too thick, you can add little water. Temper mustard seeds, pinched red chilli, curry leaves and add to pachadi. For Tamil New Year, you can add dried Neem flowers while tempering. Mix well and switch off the flame. Transfer to a serving bowl immediately. Do not store in the cooker. Mango may react with the metal. So transfer to a bowl and serve with rice. This pachadi thickens after it cools down. So you can add some water if needed while serving to adjust the consistency. Enjoy !

Try this easy, yummy Mango pachadi with sugar and enjoy !

 

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Hotel Style Vatha Kuzhambu – Tamilnadu Hotel Kara Kuzhambu Recipe

Its my long time wish to replicate Tamil nadu hotel style kara kuzhambu recipe / Vatha kuzhambu at home. Finally it happened by following this recipe from You tube video. In most of the hotels, this Sundakkai vatha kuzhambu is mentioned as kara kuzhambu. Kara kulambu is the common name used in Tamil nadu restaurants. But we at home differ the names based on the usage of vegetables or dried vegetable vathal.  In most of the hotels, sundakkai is used instead of vegetables. 

For authentic Kara kulambu, we add either brinjal, ladies finger or drumstick and we add ground coconut paste. In some hotels, they add fennel seeds as well. But vatha kuzhambu is prepared with any dried vegetables like sundakkai vathal, manga vathal, manathakkali vathal , Kothavarangai vathal and is usually prepared without coconut. But some people add coconut paste in vatha kuzhambu too. 

If we make it without coconut, it is called as Puli kulambu and if its with coconut and roasted spices, it is known as Arachuvitta vatha kuzhambu. So the point is, you can call this gravy as hotel style vatha kuzhambu if you add sundakkai vatral. But If you use any vegetables instead of vathal, you can name it as Kara kuzhambu :)). Whatever be the name, the taste of this gravy will surely remind hotel taste to you. I am completely happy with this recipe. You too give a try and share your feedback with me. This kuzhambu tastes even better the next day.  It tastes the best when mixed with hot plain rice. You can serve with any kootu and papad.  

Soon I will share another version of hotel kara kuzhambu with masala flavor. Ok, Lets see how to make hotel style kara kuzhambu adding sundakkai vathal with step by step pictures.

Check out my 60+ kuzhambu recipes !

Hotel style kara kuzhambu / Vatha kuzhambu recipe

How to make hotel style vatha kuzhambu at home

Cuisine: Indian

Category: Kuzhambu recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Tamarind - A big gooseberry size Small onion - 10 nos Garlic cloves - 10 nos Ripe tomato - 1/2 no Curry leaves - Few Dried Turkey berry / Sundakkai vathal - A fistful Turmeric powder - 1/4 tsp Jaggery - 2 tsp Salt & water - as needed ( I used 2.5 cups of water) To Saute & Grind Cooking oil - 1 tbsp Coriander seeds - 1.5 tsp Chana dal - 1 tsp Cumin seeds - 1/2 tsp Red chilli powder - 1 tsp Sambar powder - 1 to 1.5 tsp (Adjust based on spice level) Small onion - 5 nos Ripe tomato - 1/2 no Grated coconut - 1/4 cup ( I used dessicated coocnut) To temper Sesame oil - 3 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/8 tsp Cumin seeds - 1/2 tsp Urad dal - 1/2 tsp

METHOD

1. Soak tamarind in 2 cups water and take the extract.
2. Heat 2 tsp oil in a kadai and roast the ingredients except coconut given under “ to saute & grind”. Add coconut and grind to a smooth paste. Set aside.
3. Heat 3 tbsp sesame oil. Splutter mustard seeds, methi, cumin seeds, urad dal.
4. Saute turkey berry for few minutes. When it becomes golden brown, saute small onion, garlic cloves, curry leaves till onion becomes transparent.
5. Add tamarind extract, jaggery, turmeric powder, coconut paste. Boil till nice smell arises.
6. Switch off the flame when the oil starts to float on top. Transfer and serve with rice.

METHOD - STEP BY STEP PICTURES

Soak tamarind in 2 cups of warm water for 15 minutes. Wash and peel onion, garlic cloves. Heat 2 tsp oil and roast chana dal, dhania, cumin seeds, 5 small onion, 1/2 of ripe tomato. Saute till tomato becomes pulpy. Add sambar powder, red chilli powder and mix well in medium flame. Do not burn any ingredients. Add coconut, mix well and switch off the flame. Grind everything to a smooth paste. Set aside. Heat sesame oil in a kadai. Splutter mustard seeds, urad, cumin and methi seeds. Add sundakkai vathal and roast till golden brown. Then saute onion, garlic cloves, curry leaves till onion becomes transparent. Now add tomato and saute till mushy. Add 2 cups of tamarind extract, jaggery, turmeric powder, salt, ground coconut paste. Add little water if its too thick. Boil for few minutes in medium flame till oil starts to float on top. Try to make this kuzhmabu 2 to 3hours in advance for all its flavors to blend well. It tasted much better the next day. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. For variations, you can add roasted sundakkai vathal at the end after switching off  the flame. It helps to give crunchy taste. You can also grind 2 roasted sundakkai with coconut if you like slight bitter taste in the gravy. Do not skip the ingredients given under “to saute & grind”. It helps to give the hotel flavor. In some hotels, they saute 1/2 tsp of fennel seeds along with other ingredients in the coconut masala. For best taste, give more resting time for this kuzhambu.

Yummy, tasty Hotel style kara kuzhambu with sundakkai vathal is ready to enjoy with hot plain rice and poriyal / kootu, Papad !

I served it with banana flower kootu.

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Ganga Jamuna Juice Recipe - Orange Sweet Lime Juice Recipe

Last year few readers requested me to share this Ganga Jamuna juice recipe that is most popular in juice shops. But I had no clue as I haven’t tasted or heard about it. Later I came to know Ganga Jamuna juice is nothing but a combination of orange juice and sweet lime juice (Mosambi) in equal quantity. Recently we had some fresh fruit juice in Salem Lakshmi hotel’s juice corner. There I clicked a picture of juice recipes given in the menu in Tamil. I have shared the picture in my Instagram page today. When I saw the recipe of this Ganga Jamuna juice in that list, I got tempted and tried it today. Its a very simple recipe but people make it in different ways based on their taste. Some people like to have a pulpy juice without sugar.It may taste slightly bitter because of grinding seeds and the skin. But I made a clear juice just by squeezing the fruits in hands, strained it and added sugar for taste. Raksha loved it a lot.I have shared both the methods below. For variations, you can mix pineapple juice and call it as Ganga Jamuna Saraswati juice. Soon I will share more juice recipes and milkshakes from that menu. Now lets see the most popular juice shop style Ganga Jamuna juice recipe with step by step pictures. Try it during this summer. Its a healthy thirst quencher drink. You will love its taste too.

Check out my Orange mocktail and other juice recipes.

Ganga Jamuna Juice Recipe

How to make Ganga Jamuna Juice Recipe

Cuisine: Indian

Category: Juice Recipes

Serves: Serves 1

Prep time: 2 Minutes

Cook time: 5 Minutes

Total time: 7 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Mosambi / Sweet lime - 1 no Orange - 1 no Water - as needed (based on sourness of fruits) Sugar - 1 tbsp Ice cubes - 2 nos Salt / black salt – a pinch (optional)

METHOD

1. Wash and cut the fruits into two parts.
2. Squeeze the juice. Add sugar, mix well.
3. Strain the juice and discard the seeds and pulp.
4. Check for taste and add some water if needed.
5. Serve in a glass adding ice cubes.Enjoy !

METHOD - STEP BY STEP PICTURES

Method 1 : Wash and cut the fruits into two as shown in the picture below. Remove the seeds. Squeeze the fruits using your hands or in a citrus juicer. Collect the juice in a bowl and add sugar to it. Mix well till sugar dissolves completely. Filter the juice in a glass.  Serve fresh adding few ice cubes ! Enjoy ! Method 2 : Wash and peel the skin of orange and sweet lime. Separate the segments and remove the seeds, fiber part. Grind in a mixie adding sugar and little water. Transfer the juice to a bowl, strain it and enjoy in a serving glass adding few ice cubes. If you like to have pulpy juice, no need to strain the juice.

Try this easy, yummy Ganga Jamuna juice at home and enjoy !

Technorati Tags: Ganga Jamun juice,Ganga jamun juice recipe,How to make ganga jamuna juice,Orange sweet lime juice,Orange mosambi juice,juice recipes

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Ponnanganni Keerai Sambar Recipe

 Recently my MIL gave me a big bunch of Ponnanganni keerai from our Salem house backyard. It is known as Dwarf copper leaf Alternanthera sessilis) in English, ‎Gudari Sag in Hindi, ‎Ponnaganti Koora in Telugu, ‎Honagonne soppu in Kannada, ‎Kozuppa, Ponnankanni in Malayalam.There are two varieties available in the market. One is with green leaves called nattu ponnanganni and the other is with pink leaves called seemai ponnanganni. In this sambar recipe, I have used the one with pink leaves. This keerai has so many health benefits. Its very good for eyes, helps to reduce body heat, cures piles, head ache, asthma and many more. I prepared this sambar for rice following my MIL’s keerai sambar recipe. It tasted so good. We loved it very much more than Ponnanganni keerai poriyal or kootu. You too give a try. Lets see how to make Ponnanganni keerai sambar recipe with step by step pictures.

Do check out my Keerai sambar recipe, Keerai kootu, Arai Keerai masiyal.

Ponnanganni Keerai Sambar Recipe

Ponnanganni keerai sambar recipe for rice

Cuisine: Indian

Category: Sambar recipes

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Toor dal - 1/3 cup Ponnanganni keerai / Dwarf copper leaves - 1 cup Turmeric powder - 1/8 tsp Cooking oil - 1 tsp Salt & Water - as needed Tamarind – Big gooseberry size To temper & saute Cooking oil / ghee - 1 tbsp Methi seeds - 1/8 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Red chilli or green chilli - 2 nos ( Pinched into two) Big onion  or small onions - 1 no / 10 nos Curry leaves - Few Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Asafetida / hing - 1/8 tsp

METHOD

1. Pluck the leaves of keerai and set aside.Soak tamarind in 1 cup of water.
2. In a pressure cooker base, heat 1 tsp of oil and saute the keerai for few minutes.
3. Add toor dal, turmeric powder, water and pressure cook everything for 2 whistles in very low flame.
4. Remove the lid after steam is released. Mash the dal well and set aside.
5. Heat oil in a kadai and splutter mustard seeds, methi , cumin seeds, red chillies. Saute big onion or small onion till transparent.
6. Add tamarind extract, sambar powder, turmeric powder, hing and salt. Boil till tamarind smell goes off.
7. Now add the cooked dal + keerai and boil for few minutes. Remove and transfer to a bowl.
8. Serve hot with plain rice adding few drops of ghee.

METHOD - STEP BY STEP PICTURES

Wash the keerai leaves and set aside. Soak tamarind in 1 cup of water and take the extract. Peel and slice onions. Heat oil in a pressure cooker with 1 tsp of cooking oil. Saute the leaves for one minute. Add toor dal, turmeric powder, few drops of cooking oil. Let it pressure cook in very low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal using a whisk and set aside. Heat oil in a kadai and splutter methi seeds, mustard seeds and cumin seeds. Saute red chilli or green chilli, curry leaves and onion. Saute till onion becomes transparent. Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing. Boil for few minutes till nice aroma comes. Now add the cooked dal + keerai. Mix well and boil for 3 minutes till the desired consistency is reached. Add more water based on the thickness of sambar. Switch off the flame and transfer the sambar to a bowl.Serve with plain rice adding few drops of ghee. Enjoy !

Note

You can replace sambar powder with 1 tsp of dhania powder + 1 tsp of red chilli powder. Adjust the quantity of keerai as you wish. I like to add more keerai in the sambar. Reduce the number of red chillies for less spicy sambar.

Try this healthy ponnanganni sambar for rice and enjoy !

 

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Simple Idli Podi Recipe - How To Make Idli Milagai Podi At Home

Idli milagai podi / Idli podi (Gun powder in English) is a must & should side dish for idli, dosa in every South Indian’s house. No matter about the varieties of chutney and sambar, we love to have at least one idli or dosa mixed with idli podi to finish our breakfast/dinner. 

Most of the time we manage to eat instant dosa varieties and idli varieties only with this idli podi as side dish. Even though we prefer homemade idli podi, sometimes I love to buy Sakthi or Aachi idli milagai podi just to enjoy its smooth texture because we grind it slightly coarse. 

Today I have come up with my MIL’s style simple idli podi recipe ( We call it as Ulutham paruppu molaapdi in Tamil) with 4 basic ingredients. Urad dal, chana dal, red chilli, hing and salt forms the base for this recipe. However you can make N number of variations in this podi recipe by adding garlic, sesame seeds, dhania (Coriander seeds), Jaggery, black urad dal, rice, tamarind, coconut and even horse gram and flax seeds.

 Remember the color of idli podi varies as per the red chillies and the way you roast it. Long back, I have already shared my mom’s most popular idli milagai podi with garlic. Soon I will try to share the remaining podi recipes with yummy variations. 

 Now lets see how to make this simple idli milagai podi recipe at home with easily available ingredients with step by step pictures.

Simple Idli Podi Recipe - Idli Milagai Podi

How to make Idli milagai podi recipe for idli, dosa

Cuisine: Indian

Category: Podi recipes

Serves: 1 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml White, round urad dal - 1/2 cup Chana dal - 1/2 cup Red chillies - 25 nos ( I used long ones) Hing / Asafetida - 1/4 tsp Cooking oil - 2 tsp Salt - as needed

HOW TO MAKE IDLI PODI - METHOD

1. Heat 1 tsp of oil in a pan. Roast chana dal and urad dal in medium flame till golden.
2. Remove in a plate. Add hing to it.
3. Heat 1tsp oil in the same pan and roast the chillies till crispy and golden brown.
4. Add the roasted chillies to the dal. Cool down. Add salt and grind everything to a fine or slightly coarse powder as you like.
5. Store in an airtight box and enjoy with idli, dosa drizzled with gingely oil.

METHOD - STEP BY STEP PICTURES

Heat 1 tsp of oil in a kadai. Roast chana dal & urad dal patiently in medium flame till golden brown. Remove in a plate. Add hing to it. Heat 1 tsp oil in the same kadai and roast the chillies in medium flame. Do not burn the chillies. Remove when it becomes golden. Add to the roasted dal. Let the mixture cool down.  Add salt and grind to a slightly coarse powder or fine powder as you like. Remove in an airtight box. Use clean spoon and serve with hot idli or dosa. It stays good for 15 days to 1 month. This idli podi tastes very spicy on the first day. But all the taste gets balanced from the second day and becomes good.

Enjoy !

Note

Adjust the quantity of red chillies as per your taste. For variations, you can  add 2 tbsp of dry roasted sesame seeds and grind it. You can also add few raw garlic cloves while grinding.

Try this simple idli podi recipe at home and enjoy with hot idli and dosa drizzled with sesame oil or ghee !

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