Friday, November 26, 2021

Aloo-stuffed Mirchi Bajji

 

Hey Guys! Let me show you how to make aloo stuffed mirchi bajji. It is a spicy snack made by deep-frying long green bullhorn type of chilies, coated with besan flour batter but stuffed with potato and onion spicy mixture.

This spicy potato stuffing is made up of boiling and mashing potatoes then mixing with chopped onion, chat masala powder, chili powder, and a few other spices.

Ingredients

For aloo stuffing

  1. Aloo - 2, boiled and mashed well
  2. Cooking oil - 1 tbsp
  3. Cumin seeds - 1/2 tsp
  4. Onion - 1/2, finely chopped
  5. Ginger - 1/2 inch, crashed
  6. Red chili powder - 1/2 tsp
  7. Chat masala powder - 1/2 tsp
  8. Turmeric powder - 1/4 tsp
  9. Hing - a pinch
  10. Salt to taste
  11. Lemon - half
  12. Coriander leaves - few, chopped

For besan batter

  1. Gram flour - 1 cup
  2. Rice flour - 1 tbsp
  3. Cumin or Ajwain - 1/4 tsp
  4. Red chili powder - 1 tsp
  5. Turmeric powder - 1/4 tsp
  6. Salt to taste
  7. Baking soda - 2 pinch
  8. Water - as needed

Other ingredients

  1. Long Bullhorn Chilies (Bajji mirchi) - 6 to 8
  2. Cooking oil - to deep fry

Direction

  1. Take a pan and add a tbsp of cooking oil.
  2. Heat the oil on a low flame.
  3. Add 1/2 tsp of cumin seeds and allow them to crackle.
  4. Add 1/2 of the finely chopped onion, 1/2 inch of crushed ginger, and sauté them for a minute.
  5. Into this, add 1/2 tsp of red chili powder, 1/2 tsp of chat masala powder, 1/4 tsp of turmeric powder, a pinch of hing, and salt to taste.
  6. Mix all these ingredients well.
  7. Add 2 boiled and mashed potatoes and mix them well with the masala.
  8. Ensure there are no lumps.
  9. Lastly, squeeze half of the lemon into this and add a few chopped coriander leaves.
  10. Mix them well again and turn off the flame.
  11. Keep the aloo masala aside and allow them to cool down completely.
  12. Take a long chili and slit it half using a knife.
  13. Take out all the seeds from the chili and stuff it with spicy potato and onion stuffing. 
  14. Stuff the other chilies and keep them aside ready for deep frying.
  15. To prepare the batter, take a bowl.
  16. Add a cup of gram flour, a tbsp of rice flour to get that crispiness, 1/4 tsp of cumin seeds, a tsp of red chili powder, 1/4 tsp turmeric powder, salt as per taste, and 1/8 tsp of cooking soda.
  17. Mix these ingredients well.
  18. Now add water little by little and make a little thick batter.
  19. Alright, the batter is ready, I'll keep it aside.
  20. Take a Kadai and add cooking oil to deep frying.
  21. Heat the cooking oil on a medium flame.
  22. When the oil is hot enough, dip the stuffed long chilis in the batter and drop them carefully into the hot oil.
  23. Fry the chilis until they get golden and crispy on a medium flame.
  24. When they are ready, transfer them to a plate.
  25. That's it! Aloo stuffed Mirchi Bajji is ready to be served.

In south India, it is commonly served as a classic south Indian tea-time snack particularly during the winter or nighttime. It is also served along with the main meal or as an appetizer.

The chili's spiciness and crunchiness nicely complement the crispiness of the fried batter, making for a delicious snack.

YouTube Video

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Monday, November 22, 2021

Tomato Soup


In all Indian restaurants, tomato soup is a popular dish.

When I look at the menus of most Indian restaurants, I always see tomato soup next to the Indo-Chinese soups.

Let me show you how to make a restaurant-style tomato soup recipe and it is easy to make. The consistency of the sauce should not be either too thin like rasam or too thick.

To prepare the bread croutons for the tomato soup, check out my recipe on YouTube. I've shared the link in the video description.

Ingredients

  1. Tomato - 4 to 5, finely chopped
  2. Butter - 1 tbsp + 1 tbsp
  3. Bay leaf - 1
  4. Cinnamon stick - 1/2 inch
  5. Garlic pods - 4
  6. Peppercorns - 1/8 tsp
  7. Onion - 1/2 sliced
  8. Beetroot - few pieces, chopped
  9. Carrot - few pieces, chopped
  10. Tomato - 4 to 5 medium-sized, chopped
  11. Water - 2 glasses
  12. Red chili powder - 1/4 tsp
  13. Sugar - 1/2 tsp
  14. Salt as per taste
  15. Coriander leaves - few, chopped

Preparation

  1. Take a pan and add a cube of butter.
  2. Allow melting of the butter.
  3. Add a bay leaf, 1/2 an inch of cinnamon stick, 4 garlic pods, 1/4 tsp of peppercorns, and 1/2 of sliced onion.
  4. Sauté them for a minute.
  5. Add 4 sliced beetroot & sauté them for 2 minutes.
  6. Add 4 to 5 chopped tomatoes and mix them well.
  7. Close the pan and cook it for 2 minutes on a low flame.
  8. Open the lid and give it a mix.
  9. Turn off the flame and allow them to cool down completely.
  10. Transfer them into a blending jar.
  11. Add little water and blend them into a nice, smooth puree.
  12. Take a pan and & strain it completely using a strainer and a ladle.
  13. Add little water to the jar and pour the remaining puree.
  14. Discard out the pulp and give it a mix.
  15. Add a glass of water and stir it well and check for soup consistency.
  16. Add 1/4 tsp of red chili powder, 1/2 tsp of sugar, and salt to taste.
  17. Stir it again.
  18. Close the pan and boil for 5 minutes on a low flame.
  19. Open the lid and stir it well.
  20. Take a tsp of cornflour, add a little water into it and mix it well.
  21. Add cornflour solution into the soup and stir it well.
  22. Keep stirring & boiling until the soup becomes a little thicker.
  23. When it gets to soup consistency and turn off the flame.
  24. That's it! The tomato soup is ready to be served.
  25. Take a serving bowl and pour the tomato soup.
  26. Add a couple of fried bread cubes.
Garnish it with fresh cream, although it is optional.

YouTube Video

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Bread Croutons


Crunchy bread croutons are prepared especially for soups such as tomato soup or any soup for that matter. It is sometimes also used in pulav recipes.

Ingredients

  1. Butter - 1 tbsp + 1 tbsp
  2. Bread slice - 2

Preparation

  1. Take a tawa and heat it up on a medium flame.
  2. Add a cube of butter and let the butter melt on a low flame.
  3. Place a bread slice on the tawa and roast it on a low flame.
  4. Flip and roast it on both sides until it becomes golden and crispy.
  5. Transfer the roasted bread to a plate.
  6. Roast another bread slice as required also and transfer it to the same plate.
  7. Allow them to cool completely.
  8. Cut the bread slices into small cubes.
  9. That's it! Bread cubes are ready.
Add these bread cubes before serving tomato soup, veg soup, or any soup.

YouTube Video



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