Sunday, January 8, 2012

Cauliflower Bajji and Coconut Chutney

Cauliflower Bajji
&
Coconut Chutney


Cauliflower Bajji



Ingredients 
  • Cauliflowerets - 1 cup
  • Oil for deep fry


For Bajji Mix

Any brand of Bajji mix
       or

  • Besan flour - 2 tbsp 
  • Chilly powder - 1 tsp 
  • Food Color (Orange Red) - A pinch 
  • Salt to taste 
  • Asafoetida - 1/2 tsp 
  • Baking Soda - A pinch 
  • Sounf Powder(optional) - A pinch 
  • Garam Masala Powder (optional)- 1/4 tsp 


Method
  • Soak cauliflowerets in salty hot water for five minutes.
  • Wash it in cold water. 
  • Half cook the flowerets.
  • Drain the water and wipe it.
  • Mix the Bajji mix with water.
  • Dip the flowerets and deep fry in oil.




Coconut Chutney



Method
  • Grind coconut scraping (2tbsp), green chilly (3), tamarind paste(1/4 tsp), salt, garlic (1 clove) to a not-so-fine paste.
  • Do seasoning with mustard, urad dal, curry leaves, asafoetida and red chilly.





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