Potato Bajji

'Bajji' is one of the popular snacks in South India. Whenever there is a festival or function or even a get together, bajji is a common dish that one would come across. Very popular in the beaches of Singara Chennai, one would never miss the shops selling these bajji's. One can notice a variety of bajji's such as Plantain, Potato, Cauliflower, Onion and Pappad Bajji's. The below method describes the preparation of Potato Bajji. Instead of potato you can use either Plantain or Onion or Cauliflower or Pappad to prepare different varieties. Though they taste different the preparation steps are one and the same.

Ingredients:



Potato - 2 large size, cut into flat thin slices

Besan flour - 3/4 cup

Rice flour/Corn flour - 3 tablespoons

Baking soda - a pinch

Red chilli powder - 2 teaspoon

Salt - to taste

Oil - for deep frying

Red food colour - a pinch (Optional)

Method:



1) Take a mixing bowl and mix all the ingredients except oil and potato.

2) Add water slowly and prepare a batter.

3) The batter should not be very thick and it should not be watery. It should be in a medium thick.

4) Heat oil in a frying pan.

5) When the oil is hot enough, dip the potato into the batter and fry it in oil.

6) Turn the potato to the other side and fry till both the sides become golden brown.

7) Now take it away from the oil and put in a bowl. Covering the bowl with tissue paper helps to remove the excess oil from the bajji.

8) Potato bajji is ready. Serve it with a this chutney or a sauce.

Egg Omelette

Omelette is a dish made from a well beaten egg. It is popular around the world. In India, green chili or chili powder and pepper is used to add a spicy flavour to it. Plain fluffy omelette's are famous everywhere as a breakfast menu.

Ingredients:



Egg - 2 nos

Corn flour - 1/2 teaspoon (To get a perfect thick shape)

Pepper powder - 2 teaspoons / as per taste

Salt - to taste



Method:



1) Break the eggs into a bowl. Add corn flour, pepper powder and salt.

2) Beat the eggs well till it forms foam. The puffiness of the omelette depends depending on how well the egg is beaten.

3) Take a wide pan and pour half of the mixture in it. Now cook in low flame. Turn it to other side and cook again. Repeat the step for the remaining mixture. If needed, you can add oil to it. But it's optional.

4) That's it. Plain Egg Omelette is ready.

Coconut Chutney

Coconut chutney is a quintessential companion for Idly, Dosa, Pongal, Upma, Bajji and even more breakfast varieties. Select ingredients at apt combination and seasoning makes the coconut chutney a delightful side dish.

Ingredients:

Coconut - 3/4 cup, chopped

Roasted Channa Dal - 4 tablespoons

Garlic - 1 clove

Tamarind - 1 small piece

Green chillies - 2 nos

Salt - to taste

Mustard seeds - 1/2 teaspoon

Split urid dal - 1/2 teaspoon

Curry leaves - 1 string

Oil - 2 teaspoon

Method:



1) Mix coconut, roasted channa dal, tamarind, garlic and green chillies together in a mixer and grind it well just by adding little water to it.

2) Grind till you get the texture and feel of chutney.

3) Transfer the contents to a bowl. Take a frying pan and heat oil in it.

4) Add mustard and urid dal. Once the seeds pop up, add curry leaves.

5) Pour this seasoning to the bowl containing chutnet.

6) Coconut chutney is ready. Very easy and quick to prepare - isn't it?