Mirapakaya Bajji( Mirchi Bajji)

Mirapakaya Bajji

Ingredients :-
       Mirchi (mirapakayalu) - 12
       Besan - 1 cup
       Vaamu - 1 tsp
       Chilli powder - 1/2 tsp (adjust)
       Salt - to taste
       Baking soda - 1/4 tsp
       Oil - for deep fry
Preparation :-
       Take a pan and add oil to it for deep fry
       Heat the oil in medium flame
       Now take a large bowl and add besan, chilli powder, salt, vaam and baking soda

       Now add water to it little by little to make thick batter

       Do not add over water, because it does not stick to the mirchi
       Now clean the mirchi and slit them length wise and fill the mirchi with besan- vaam mixture

Process:-
       Take 1 mirchi, and dip it in batter and remove slowly from batter and dip it in oil
       Like this add mirchis one by one to the oil
       Fry them in medium flame until they get golden yellow colour
       Then switch off the flame and take bajji onto paper towel
       Then transfer them to the plate

       If you want add onions with lemon juice

Pongal (ven pongal)

Pongal (ven pongal)

Ingredients :-
      Rice - 2 cups
      Moong dal - 1/2 cup
      Salt - to taste
      Cashew nuts - handful
      Black pepper - 2 tsp
      Cumin (jeera) - 1tsp
      Ginger - 2'' piece
      Curry leaves - very few
      Turmeric powder - 1/4 tsp
      Oil - 3tsp
Preparation :-
      Take a cooker and add rice, moong dal
      Wash them with water and then add 1:4 ratio of water
      (1 cup rice :4cups water)
      Do not add extra water for moong dal
      Then add salt and turmeric powder and 1 tsp oil
      Let it cook on medium flame up to 3 whistles
      Cut the ginger into small pieces
      After 3 whistles switch off the flame and let it cool
      Then mash the rice moong dal to a fine paste
Process :-
      Now take a pan and add 2 tsp oil & let it heat
      Then add ginger pieces, cashew nuts, Jeera, Pepper,curry leaves one by one
      Let them fry in low flame, And switch off the flame
      Now add mashed rice moong dal paste
      Mix well and garnish with coriander

      It is best combination with sambar and coconut chutney
      It is best as a break fast :-)

Chicken fry

Chicken fry


Ingredients :-
       Chicken - 1/2 kg
       Ginger garlic paste - 11/2 tsp
       Red chilli powder - 1 tsp
       Salt - to taste
       Turmeric powder - 1/4 tsp
       Oil - for deep fry
       (for normal fry add onions & green chillies)
               (Oil - 3tsp)
               (Onion - 1 medium)
               (Green chillies - 6)  
Preparation :-
        For both normal fry & deep fry First thing is the marination
        Wash the chicken, make some creases on chicken pieces
        Take a bowl add chicken, turmeric powder, salt, chillie powder, ginger garlic paste one by one
        Keep aside for 30 min
Process :-
  For normal fry :-
        Take a pan and add 3 tsp oil, let it heat
        Then add green chillies , onion pieces
        Fry them until the colour changes to golden brown 
        Then add marinated chicken & cook for 10 min on medium flame
        Do not cover with lid, becausechicken looses water 
        Stir in between, cook until the gravy becomes thick, disappearence of raw smell from chicken
        Finally add coriander  leaves for garnishing
  For deep fry :-
        Take a pan add oil to it for deep fry
        Let the oil heat in medium flame
        Once the oil heated, add chicken pieces one by one
        Let them fry until they are cook well
        Do not over fry them, they become crispy, and they will be like pakoda
        Switch off the flame, take them onto the paper towel
        Then transfer them into plate

        :-)

Chikki (verusenaga atchu)

Chikki
Ingredients :-
       Ground nuts - 3 cups
       Jaggary (bellam) - 11/2cups
       Sugar - 1 cup
       Water - 25ml

Preparations :-
       Grate the jaggary into small pieces
       Roast the ground nuts in medium flame
       Let them cool
       Remove the outer layer of ground nuts by pressing them hardly in between hands
       Otherwise place them in a cloth & press hardly with hands & blow air through them

Process :-
       Take a heavy bottomed pan add sugar, water, jaggary one by one
       Turn on the flame to medium
       Stir continuously until you get needed texture
       Check in between by pouring some syrup in cold water
       The texture of syrup must be rocky while it is in water
       Once you get the texture, switch off the flame & add roasted ground nuts
       Mix well  fastly otherwise it becomes thick stick to the pan
       Then pour it on foil or plastic cover which is covered by oil
       Press on it with small bowl, which is also covered by oil at bottom surface
       Make creases with knife while it is hot