VAZHAKKAI BAJJI

VAZHAKKAI BAJJI

VAZHAKKAI BAJJI

INGREDIENTS:

Vazhakkai or Raw plantain    -  2

Besan or Gram flour               - 2 cups

Rice Flour                               - 2 tbsp 

Baking soda                             - 1/2 tsp 

Asafoetida                                - 1/2 tsp

Red Chili Powder                    - 2 tsp 


Turmeric powder                     - 1/2 tsp

Salt                                           - to taste

Water                                       - for thick batter

Oil                                            - for deep frying


METHOD:

Slice the raw bananas lengthwise long and thin slices. 

In a wide bowl mix besan flour, rice flour,turmeric powder, red chili powder and asafoetida.

Add water to it little by little to make a thick batter.

Heat oil in a frying pan.

Dip the sliced plantain in the batter.

Make sure batter is coated well on all the sides.

Drop them into the oil and after 2 minutes gently turn them over.

Fry them till  golden brown.

Yummy Tasty Vazhakkai bajji is ready to taste.

Serve them with coconut chutney and hot ginger Tea.

CARROT KHEER

CARROT KHEER

CARROT KHEER

INGREDIENTS:

Carrot                      - 5

Milk                         - 1 cup

Evaporated milk      - 1/2 can 

Sugar                       - 1/2 cup 

Saffron                     - few strands

Cashews & Raisins  - 2 tbsp 

Ghee                         - 1 tbsp

METHOD:


Fry Cashews and raisins in a tsp of ghee and set aside.

Dissolve the saffron strands in a little bit of warm milk.

Peel the carrots and cut them into small slices.

Pressure cook the carrots with about 1 cup of milk until well cooked.

Once cooked  let it cool. 

Grind it to a smooth puree in blender. 

Take a heavy bottom pan.  

Add the ground puree and sugar and mix it well.

Now add the evaporated milk and let it to boil. 

Add the dissolved saffron strands and remove from flame.

Garnish with the nuts.

Serve cold.....

Yummy Carrot Kheer is ready to taste....