Mirchi Bajji/Mirapakaya Bajji

Mirchi Bajji is one of my favorite street snack not only for me for many Indians. In my childhood and college days, we never use to miss this snack, and one more item pani poori.
mmmm…..yummy….it brings the memories of my native place. so, let’s jump into the recipe.
There a many versions of making mirchi bajji. This is how I make.

Ingredients :

1.     Besan  flour/Gram flour – 1 cup
2.     Ajwain/vaamu, dry roasted- 3 teaspoons
3.     Tamarind pulp – 2 tbsp
4.     Salt – as per taste
5.     Peanuts, dry roasted – 1/4 cup
6.     Turmeric powder – Pinch
7.     Red chilli powder – 1/3 tbsp
8.     Salt – to taste
9.     Oil – for deep frying
10.     Baking soda – 1/4 tbsp

Method :

• Now first make the filling masala.
• Grind peanuts, ajwain, tamarind pulp, turmeric powder, salt in a blender and make a paste adding very little water.
• Now make the batter for the bajji’s.
• Mix Besan flour, Water, Salt, red chilli powder, baking soda and make a thick batter.
• Wash and dry 10 green chillies.
• Make a vertical slit in the middle of chilli, stuff the chillies with the filling you prepared above and set them aside.
• Heat oil in a pan.
• Now, one by one gently drop these stuffed bajjis into the oil.
• Deep fry the Mirchi Bajji’s till they turn golden brown in color.
• Move them to a paper towel covered plate.
• Let them cool a minute or two.
• Serve them with some lime juice and finely chopped onions.

Enjoy!!!

Note :

• Remove the white stalk/vein in the middle and the seeds.
• Te besan batter should be a little bit thick than dosa batter.
• Add very little red chilli powder for besan flour to give  the taste to outer skin, but dont add to much.

Atukula Maramarala Upma/Poha Puffed Rice Upma

Ingredients :

1.     Thick Poha – 1 cup
2.     Puffed rice – 1 cup
3.     Tomato, chopped – 1/2 small size
4.     Carrot, grated – 1
5.     Onion, chopped – 1/2 small size
6.     Salt as per taste
7.     Turmeric powder– 1/4 tsp
8.     Oil – 1 Tbsp
9.     Chana dal – 1 tsp
10.     Urad Dal – 1 tsp
11.     Cumin seeds – 1/2 tsp
12.     Mustard seeds – 1/2 tsp
13.     Curry leaves – 1 string
14.     Green Chillies – 1
15.     Coriander leaves – few
16.     Lemon Juice – as per taste
17.     Red chilli powder – Little as per taste
18.     Biryani masala – Pinch

Method:

•     Wash the thick poha gently and puffed rice(maramaralu), drain the water completely and keep     aside for 5 min’s.
•     In a pan, heat oil and add the mustard seeds, let it splutter.
•     Then add urad dal, chena dal, cumin seeds, curry leaves and saute for 1 min.
•     Add onions, green chilli, turmeric powder and saute till the onions turn golden brown.
•     Add the grated carrot, tomatoes and saute until tomato slices become soft.
•     Add salt, red chilli powder, biryani masala and mix well .
•     Add the moist poha and puffed rice.
•     Mix well and let it sit on the flame for 3 more min’s. on very low flame.
•     Remove from stove.
•     Add lemon juice and finely chopped coriander leaves.
•     Mix well and serve hot.

Note :

• I usually,wash the poha in water and soak it in the water for a minute and drain the water completely and use.
• Lemon juice and biryani masala is optional.

Dondakaya Curry/Tindora Curry

This is one of the very very easiest curry, yet tastes really awesome, this is one of my favorite curry.

Ingredients:

1.     Dondakaya – 2 cups
2.     Milk – 1/2 cup
3.     Onion, chopped – 1/2 medium size
4.     Ginger garlic paste – 1/4 tsp
5.     Curry leaves – 1 sprig
6.     Coconut powder – for garnishing
7.     Oil – 1 tbsp
8.     Salt – as per taste
9.     Red chilli powder – 1/2 tsp
10.     Turmeric powder – pinch
11.     Mustard seeds – 1/4 tbsp
12.     Cumin seeds – 1/4 tbsp
13.     Chana dal – 1 tbsp
14.     Urad dal – 1 tbsp

Method:

• Cut the dondakaya into very small cubes and keep it aside.
• Take a pan and add oil to it.
• After oil is heated, add mustard seeds and let it splutter.
• Add cumin seeds, curry leaves.
• Add onions, chopped ginger galic let it fry for 2 min’s.
• Add dondakaya and let it fry in simmer mode for 15 minutes or until cook well.
• Once it become tender add salt, red chilli powder, milk to it and let it fry for 2 minutes.
• Dondakaya Curry is ready.
• Serve hot with Rice.

Note :

• Milk is option, if u want dry curry u can avoid milk.
• for garnishing coconut powder u can use.