BAJJI

1. Raw banana bajji: Peel the raw banana and make thin slices. Soak in salted water for 15 minutes. Drain water. Dip in the bajji batter (http://homemaking4u.blogspot.com/2009/08/bajji-batter.html) and deep fry until it becomes golden brown. Serve hot with coconut chutney.

2. Brinjal bajji: Slice the brinjal into 1/2 cm round slices. Soak in salt water for 15 minutes and drain water. Dip in the bajji batter and deep fry until it becomes golden brown. Serve hot with coconut chutney.

3. Potato bajji: Peel the skin of potato and slice into 1/2 cm pieces. Dip in bajji batter and deep fry. Serve hot with tomato chutney.

4. Chilly bajji: Get bajji chilly (big sized light green chilly-less hot variety) also called as hyderabadi chilly in india. Break slightly with hands and soak in salt water for 15 minutes. Drain water completely after 15 minutes. Dip in bajji batter and deep fry. Tastes good when served hot with coconut chutney.

5. Onion bajji: Peel onion and make thin slices. Dip in bajji batter and deep fry. Serve hot with spicy tomato chutney.

6. Raw green apple bajji: For apple bajji prepare the batter without chilly powder. Slice apple, dip in batter and deep fry. Serve hot with tomato ketch-up.

BAJJI BATTER

Required:

Gram flour-2 cups

Chilly powder-1/2 tsp

Salt to taste

Asafoetida-1 pinch

Idly batter-4 tbsp

Preparation:

Mix gram flour, idly batter, salt and asafoetida with water and make the batter. The correct consistency is, the batter should stick as thin layer over the vegetable and it should not be too watery or too thick. Keep aside for 1 hour. This batter can be used for many variety of bajji preparation as such or with little variation.

FRESH MINT(PUDHINA) CHUTNEY

Required:

Mint-1/6 cup

Green chilly-5

Coconut scrapping-1 cup

Ginger-1 small piece

Tamarind-1 small piece

Salt to taste

For seasoning:

Oil-1 tsp

Mustard seeds-1 pinch

Urad dal-1/2 tsp

Preparation:

Grind all the ingredients together. Season with mustard seeds and urad dal. Serve with

cutlet, samosa, bajji, idly, chapathi, rice, ghee roast or dosa.