Saturday, July 4, 2015

Baby Corn Bajji | How To Make Corn Bajji

For the day 2 od BM#54, under Deep Fried Love, I have one of my favorite snacks the Baby Corn Bajjis!

I was surprised that I hadn't shared this all this while, even though this is so often made at home. I guess there are still some more left that are so frequently prepared at home, yet never find its way to the blog. Maybe the commonness of the dish or its so much already done by all.

However when it comes to any dish, more than the recipe that I might want to share, I have the memories associated that becomes much more important to me personally. My blogs have been my journals and for a person who quit writing diaries, this is the only place I can turn to. I know I have been in situation where I have met complete strangers, who knew about me and what happens in life. That's very strange if you must know. Yet I can't have it any other way.

Coming to the Baby Corns, we have baby corns sold in small packets and corn kernels. This has been the style for a while here. So when we go vegetable shopping, just as we take curry leaves, coriander leaves, certain vegetables fall under that category. For parents, its been baby corn for a while, it still continues, only now they have included all colours of capsicum as well. So our vegetable bag, will by default have baby corns, capsicums, apart from other regulars.

So the baby corn finds its way into many subzis, pulaos etc. Finally when there is nothing else we can add it too, it becomes Baby Corn Manchurian or Baby Corn Bajjis. I had spun a tale around Baby Corn Manchurian, now comes the turn of Baby corn Bajjis.

I made this for my lunch on a Sunday and kids lately have been helping me with setups etc. I was so happy when the boys took to this dish after the clicking was over. I am glad their preferences are expanding.

I need not write any more on my love for deep fried stuffs, this comes as one of the best!



Baby Corn Bajji

Ingredients Needed:

Parboiled Baby Corn, julienne - 2 cups
Rice flour - 1/2 cup
Besan / Chickpea flour -1 /2 cup
Cooking soda - 1/4 tsp
Salt to taste
Turmeric powder a pinch
Red Chili powder - 1 tsp
Roasted Coriander powder - 3/4 tsp
Roasted Cumin powder - 1/4 tsp
Water for making the batter
Oil for deep frying

How to make the Baby Corn Bajjis

Prep the baby corn and cut into long julienne, by slitting through it half. Depending on how thick and how long you want your bajjis, you can slice through it.

MW for 5 mins with just enough water to cover the entire baby corn.

Drain and keep it aside. In a bowl, take the flours, add all the spice powders, mix well and then slowly add water to get a thick batter. Since you are adding cooking soda, the batter has to be thick for it to blot up.

Heat the oil for deep frying. Then just as you would do with any other bajjis, dip the baby corn into the batter and gently drop into the hot oil. Simmer for first 2 mins, when you see the bajji coming up or getting colored, flip to the other side and cook till done.

Drain using a slotted spatula onto a kitchen towel.

Serve with tomato ketchup
Notes

Make the batter thick as you are using soda. When the batter is thin and batter has soda it will dunk lot of oil.

Also as always for deep frying ensure the oil is hot.



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Friday, July 3, 2015

Vegetables Bread Rolls | How to make Stuffed Bread Rolls

We are starting the next BM Edition with BM#54.  

I will be starting with one of my favorite themes, the Deep Fried Love. Well in this theme, you get to showcase, enjoy all snacks, dishes that are deep fried. Deep fried mostly reminds me of snacks. However I have made Virudhunagar Ennai Parotta, and Delhi Paratha Wali Gali Mixed Paratha. Both these Indian Breads are deep fried, and tastes amazing!

So for the week 1, we going to be enjoying a hearty snack instead of these heavy duty parathas. For day 1, I have a childhood favorite, Bread Roll. Though I had enjoyed this much at my friends place, Amma had never actually made it herself. Well she was always busy making so many other dishes!

When I had made it first time, those were mini serves and with familiar vegetables. Today's recipe has broccoli and carrot and tastes ultimate after being fried!

The day I was making these, I had about 6 other dishes being done. So I was almost giving it up. Somehow a last moment decision to make it as planned and freeze the entire batch came to mind. This makes a great freezer friendly snack. You can make it and freeze to be deep fried later. If you are averse to deep frying, try baking it as well. It should come out as good as the other.

Since the whole day was spent cooking all the snacks, I was not able to taste. However Konda and Athamma enjoyed and they had to skip their dinner by the time I had completed all the dishes.

Konda said the broccoli gave a wonderful taste to the stuffing, so you know how to use your new vegetable right. This was the first time I was cooking with broccoli and wanted to have a friendly dish to get used to it.

So try this next for your party, will surely be a great hit!



Vegetables Bread Rolls

Ingredients Needed:

For the Stuffing

Carrots, diced - 1/2  cup
Broccoli, blanched - 1/2 cup
Boiled Potato - 1/2 cup
Green Chilies - 2 medium
Red Chili flakes -1  tsp
Salt to taste
Garam Masala - 1/2 tsp

For the outer Layer

Bread Slices - 4 - 6

How to make the Stuffed Bread Rolls

Wash and blanch the broccoli, keep it aside.

Wash and dice the carrots into tiny pieces. par boil it for MW 5 mins.

MW potato for 4 mins.

Mash potatoes well, add carrots, broccoli, green chilies, salt, red chili flakes and mix well. ensure you mash the carrot and broccoli well.

Divide mix into small equal balls. Press well.

Meanwhile, soak the bread slices in water and squeeze out the water.

Spread the bread slice on your palm and place the vegetable ball and cover it completely. Roll and press well on all sides to ensure the bread covers the stuffing inside.

Heat a pan with oil and when its hot, deep fry the stuffed bread balls.

Cook on all sides till the balls turn golden in colour. Drain out using a slotted spatula and keep on a kitchen towel.

Serve hot with tomato ketchup!




Notes:

These vegetable balls can be made ahead and frozen.

Since the outer layer is bread, it gets nicely fried in oil.


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