Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

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Happy cooking!

Dershana

Sunday, August 3, 2008

Molaga bajji

Molaga bajjis (batter fried chilli crispies) are the first to greet you on your evening out on the beaches of Marina at Chennai. Numerous make shift stalls adorned with garlands of molaga (chillies) burst with the yummy smells of frying bajjis. The chillies used for making molaga bajjis are big and light green in colour with not so much of the heat of their smaller counterparts. If you don't get these bajji chillies, jalapenos work as well.
For the batter
Roasted gram flour (kadala maavu/besan/chickpea flour) - 100 gms
Rice flour - 50 gms
Corn flour - 10 gms
Red chilli powder (cayenne pepper) - 5 gms Turmeric powder - a pinch
Cumin (jeera) - 1/2 teaspoon
Asafoetida (perumkayam) - a pinch
Salt to taste
Oil for deep frying
Mix all the ingredients with sufficient water to create a thick batter. The batter should be thick enough to form a stable coating on the chillies.

For the bajjis
Bajji molaga (jalapenos) - 5-6 Nos

Slit the jalapenos ensuring taking care that they remain intact at the stems. If the chilli is very large then you can opt to completely slit it up into two. Heat oil in a thick skillet. Drop a small dollop of the batter in, if it rises up with a sizzle then you know the temperature is right. Dip the slit chillies in the batter. Ensure that it is coated all over and in between the slits.
Drop into the oil gently and fry ensuring all sides are an even crusty brown.

Serve hot with tomato ketchup! Nothing to beat a rainy or wintery day like a piping hot molaga bajji with tea!

8 comments:

SriLekha said...

you have a very nice blog dershana!

Kitchen Flavours said...

Very nice blog Dershana. Mouth watering Bhajji's. This type of Bhajji's are called mirapa bhajji in Andhra Pradesh. One of my all time favourites.

Usha said...

Great snack with tea or coffee:)yours looks yummy :)

delhibelle said...

The bajjis look delicious, Dershana:)

srikars kitchen said...

First time here.. ur blog is so nice & innovative.

HAPPY FRIENDSHIP DAY DEAR!!!!!

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Divya Vikram said...

Brings memories of besant nagar beach visits with my college frds,.

420 said...

NICE RECEPIE WHEN I USED RICE FLOOR ITS BECOME SO CRISPY TOO

Asha said...

This nice & easy, do checkout my version where I have stuffed the molagu.

 
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