Just to share with you……
Bajji is the simplest snack we can make to have in the evenings.During winter season we really want something hot in the evening. I had so many varieties of bajji’s but for all the batter is same.Bread bajji is the onw which I used to have during my MCA. That was the first time (in hostel) where I had bread bajji. One lady used to bring in the afternoon and evening we have to rush for it. whenever I make bread bajji’s I remmeber those plesant memories.Also that Chilli bajji I had for the first time in Kodaikannal when I was in 5th standard.(In my school they took us to kodai kills that time) .
Make Potato bajji, Onion bajji, Brinjal bajji, Cauliflower bajji, Applam bajji, Plaintain bajji/Vallakkai bajji, Bread bajji, Chilli bajji using same batter.
Ingredients for Batter
1. Besan Flour /Kadalamavu – 1 cup
2. salt as need
3. Little appa soda if you have (sodium bicorbonate)
4.Little color powder.If you don’t have color powder add 1/4 tsp of turmeric powder because the besan which we are getting in US is not giving very good color like Indian Kadalamavu.
Preparation of batter
1. Mix all the ingredients together well by adding little water so that it will be in idli/dasa batter consistency.This batter is sued for making different bajji’s
Tips
If you want more crispy then you can add a teasppon of rice flour while making batter.
1.Bread Bajji
1. Take bread slice. Cut diagonally and make four triangles.Dip each in batter and fry in oil.
2.Potatoes and Brinal bajji
3.Onion Bajji
Take big onion/Periyavenkayam slice into rounds and dip in batter then fry that in oil.
4. Plaintain/Valakkai Bajji
Make thin slices with the grater dip that in batter and fry in oil.
5.Appalam Bajji
Take one appalam cut it into half dip that in batter and fry that in oil.
6.Chilli bajji
Take long green chilli on the tail end side cut to split into two portion but at the head end it should be attached and the stem should be there.Dip this in batter and fry in oil.
7.Cauliflower bajji
Boil water and put the cauliflower florets ,little salt and cook it. Then put that in paper napkin and take out all the water then dip each florets in bajji batter and fry well.
Just to share with you
Here in USA we get nice mutton in Halal grocery stores. The lamb that we get in American grocery stores are not that good. So try this recipe with the halal stores mutton. Also if you buy muton don’t keep it for many days in freezer so finish it off in 3 days.
Mutton Kulambo
Rice and Mutton Kolumbu
IngredientsFor cooking mutton
1. Mutton – 1 and 1/2 pound
2. Redchilli powder – 1/2 tsp
3.Turmeric podwer-1/2 tsp
4.Salt as needed
For grinding
1.Onion -1 (if you have small onions/red shallots/chinna venkayam then take that equalent to big onion/periya venkayam/ballari venkayam)
2.Corriander seeds -3 tsp
3. Jeera – 1/2 tsp
4. Red chillies -4 to 5
5. Curry leaves as needed
6. Grated coconut -2 tsp
7. Pattai/Cinamon sticks- 2
8. Cloves/Kirambu-2
9.Sombu- 1/4 tsp
10.Little turmeric powder
11.Oil as needed for frying above ingredients
For sauting
1.Oil – 1 tsp
2.Onion – cutted 1 cup
3. Curry leaves as needed
Preparation
1. Pressure cook the mutton with the ingredients mention under For Cooking mutton for 5 to 6 whistles with water.
2. Fry well all the ingredients under For Grinding grind that well.
3. Pour oil in Kadai.Heat and add cutted onions (optional) and curry leaves then add the grinded masala and pressure cooked mutton and cook for 10 to 15 mins so that raw smell goes away and gravy thickens.
