A Simple Rehash Dish

 Fritters or Bajji as it is known in Tamilnadu is my quick-fix deep-fried crispy evening time snack.It can be easily prepared even by a newbie by combining,gram flour and rice flour in right proportion besides chili powder,salt,asafoetida and a pinch of cooking soda and requisite amount of water to a batter consistency.

Yesterday,I really enjoyed this snack and gorged on different varieties of bajjis.Yet I had to preserve the left over batter in the refrigerator.I was thinking how to rehash this batter with less oil.My mom suggested  dosa,as it consumed little oil.Hence,I prepared a simple seasoning and added it to the batter to make it delectable.

Since the batter contains spice and salt,I  didn't have to add anything to it.It was little watery,due to the cooking soda,so I incorporated a teaspoon of rice flour and two teaspoons of gram flour and spread it on the greased hot skillet .

It tasted like a mix of Adai and besan chilla. Experienced home cooks may have already tried this, but I wanted to share it for those who might not be aware !

 

 PROCEDURE :

 

1. Take bowl of bajji batter and check for the consistency,by either adding flour or water.It should be of dosa batter consistency.

 

2.In a pan heat a teaspoon of oil,splutter mustard seeds,cumin seeds,curry leaves and prepare the seasoning.

 

3.Mix the seasoning to batter.

 

4.Grease a skillet with oil and heat it.When it is hot enough,spread the batter on it.Drizzle oil on the sides and surface and cook till it turns crisp .

DAHI GRAVY

 

 

Simple recipes have their own charm, as they can be prepared quickly with just a handful of ingredients and without much hassle. This is yet another curd-based gravy that’s easy to make and tastes absolutely delicious. Though I originally made it as an accompaniment for chapati, I ended up thoroughly enjoying it with rice as well 

 

 

 

 

 

 

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 INGREDIENTS :

 

CURD- 2 CUPS

GRAM FLOUR- 4 TSP

OIL- 4 TSP

ONIONS-2 NOS

TOMATOES-2 NOS 

GINGER GARLIC PASTE-1TSP 

 SALT TO TASTE

 

FOR TEMPERING : 

 

OIL- 2 TSP

GHEE-2 TSP

KASOORI METHI- 1 TSP

CHILLI POWDER-3/4 TSP

CUMIN SEEDS-3/4 TSP

CURRY LEAVES- 2 SPRIGS 

 

PROCEDURE:

 

1.In a bowl whisk and curd and kept it aside.The consistency should be that of dosa batter.

 

2.In a pan add oil and heat it splutter mustard seeds,Add chopped onions,salt,curry leaves and saute till the onions turn translucent.Now add in ginger garlic paste and saute .

 

3.Add in the chopped tomatoes and saute till tomatoes turn mushy.

 

4.Transfer the whisked curd mixture,salt and simmer in  mild heat.Take care not to curdle the mixture.

 

5.In another pan,add ghee and oil. When its hot add dry kasoori methi leaves,chilli powder and switch off

 

6.Add the seasoning to the curd gravy and mix well. 

Simple Moong Dal Gravy For Chapati

 

 After relishing various masala-laden accompaniments for chapati, our taste buds crave a simple dal. My taste buds too were in such a state, and I decided to prepare this dal. If you like your dal spicier, you can add chopped green chillies to the seasoning. This dal pairs well with idli, dosa, puri, and plain rice, besides chapati.

 

 

INGREDIENTS 

 SPLIT MOON DAL- 1 1/2 CUPS

ONIONS- 2 NOS

TOMATOES- 2 NOS

CURRY LEAVES- 2 SPRIGS

CHILLI POWDER- 1/4 TSP

GARAM MASALA- 1/2 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE.

 

FOR TEMPERING :

 

OIL- 3 TSP

GHEE - 3 TSP

GARLIC CHOPPED- 1 TSP

GINGER CHOPPED- 1 TSP

CHILLI POWDER-1/2 TSP  

CUMIN SEEDS- 3/4 TSP 

 

PROCEDURE :

 

1.Wash and rinse moong dal and keep it aside.

 

2.In a pressure cooker,add oil and saute chopped onions,chopped tomatoes,add salt,chilli powder,curry leaves and turmeric powder.

 

3.Transfer the washed moong dal to the sauteed ingredients,add water and pressure cook for 4-5 whistles,till the lentil is completely cooked.Now add the garam masala powder and simmer in mild heat for a minute and switch off.

 

4.Prepare the seasoning with the cited ingredients and pour over the cooked lentil mixture and mix well. 

POHA CUTLET

 

 

Whenever it was snack time, my family members  would vouch for medhu vada, bajji, masala vada, or even ambode. But I could never resist my own penchant for samosa, cutlet, or kachori. Some days they had their way, while on others my choice prevailed and soon they too relished my favorites.

Today, I was in the mood for something crispy, so I settled on this easy cutlet recipe. You can make it more nutritious by incorporating boiled vegetables. I usually prefer the shallow-fried method, though you can also deep-fry them for extra crunch. If you choose to deep-fry, just dip the patties in a light slurry of gram flour or cornflour before frying.

Unlike the usual cutlets, this one feels light on the stomach, as I’ve used flattened rice (poha) in the mixture. 

 

 INGREDIENTS :

 

FLATTENED RICE /POHA--2 CUPS

BOILED POTATO- 2 NOS

CHOPPED ONIONS- 2 NOS

GINGER GARLIC PASTE- 1 TSP

GARAM MASALA- 1 TSP

CHILLI POWDER- 3/4 TSP

SALT TO TASTE  

GRAM FLOUR- 1 TBSP 

OIL FOR FRYING 

 

 

PROCEDURE :

 

1. Wash,rinse and soak poha in water till it softens. Steam potatoes and remove the peel and mash it and keep it aside.

 

2.In a pan dry roast gram flour till nice aroma emanates.Take care not to burn the flour.

 

3.In a wide bowl take softened poha,mashed potatoes,salt,garam masala,chilli powder,onions,ginger garlic paste.  

 

4. Knead all the ingredients to a tight dough and divide into equal balls.Apply some oil on your palm and flatten the balls.

 

5.Smear oil  on the skill and heat it.Now place the patties on it and fry in medium heat.

 

6.Drizzle oil on the surface and sides of the patties  and roast till it turns golden brown on both the sides.

 

7.Dish out the cooked cutlets and serve with ketchup or sauce.