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Untuk sementara dari awal Mei sampai pertengahan Juni libur dulu ya..Karena aku mau siap-siap untuk wedding aku. Hehehehehe. Pesanan terakhir tanggal 9 Mei'11 dan aku buka lagi tgl 16 Juni'11. Maaf juga untuk yang kmrn2 mau order, aku tolak.Maaf yaa


Tapi kalo mo order untuk pertengahan Juni tetap bisa kok, bisa kirim email ke lola.kitchen@yahoo.com diterima dengan senang hati kok. Hehehehe.


So..doain ya biar married aku lancar dan jualan kue nya tambah laku..Makasi yaaa

Stuffed Milagai Bajji / Stuffed Chilli Bajji

           The very thought of having Stuffed Bajji's on a rainy evening sounds awesome. One can prepare Bajjis using Onions, Potatoes etc. This stuffed bajji / Milaga bajji as it is called in Tamil is prepared from Jalapenos. Jalapenos is a kind of chili which is less hotter in taste than the normal chilies used in cooking. For this reason it is widely used for preparing Milaga bajjis. The original name of this chili is Anaheium pepper which traces its origins from California.



           Usually small / medium sized jalapenos are used in preparation. However this time, I have managed to prepare the same dish with larger sized Jalapenos with small frying pan which I have.(As i didn't get medium size jalapenos) I hope my experiment turns out to be great. This dish goes well with a hot mint chutney or any kind of sauce.

Ingredients:



Anaheium Pepper / Jalapenos / Bajji milagai - 5

Besan (Gram Flour) - 1 cup

Red chili powder - 1 teaspoon

Salt - To taste

Oil - Sufficient amount needed for deep frying


For Stuffing:



Potato - 2 medium sized

Cumin seeds - 1/2 teaspoon

Onion - 1 medium size, finely chopped

Asafoetida - A pinch

Garlic - 1/2 teaspoon minced

Coriander leaves - 2 strings, finely chopped,

Oil - 2 teaspoon



Method:



For Stuffing:



1) Wash the potatoes and pressure cook them.

2) When pressure subsides, take out the potatoes and peel their skin.

3) Mash them well using a steel masher or by hand.

4) Take a pan and add 2 teaspoon of oil.

5) Add cumin seeds and wait for seeds to splutter.

6) Add asefoetida and onion and saute them well till onions turn translucent.

7) Add mashed potatoes and salt. Fry them till you don't sense the raw smell of potato.

8) Once the potatoes are ready, keep it aside.



For Bajji:



1) In a mixing bowl, add besan, red chili powder and salt. Add little water and prepare a batter.

2) It is enough to prepare a batter which is of medium thickness.

3) Now, take the jalapenos and wash them well. Then, wipe them using a clean towel.

4) Slice the Jalapenos in a vertical (lengthwise fashion) from the twig to the tail of it as shown in the Fig 1 (Sliced chillies)

Fig 1 - Sliced Chillies

5) If required, remove the seeds from the Jalapenos gently.

6) Stuff the potato mix inside the sliced Jalapenos using a spoon. Once it is stuffed, keep it aside. Repeat this step for the remaining Jalapenos.

7) The Stuffed jalapenos will appear as shown in Fig 2 (Stuffed chillies)

Fig 2 - Stuffed Chillies

8) Heat oil in a wide pan and add oil for deep frying.

9) When oil is hot, dip the stuffed jalapenos in the besan and fry them in oil.

10) When the stuffed Jalapenos are fried well, remove them from oil and serve with chutney or sauce. Fig 3 (Stuffed Chili Bajji Ready)

Fig 3 - Stuffed Chili Bajji Ready

I have tasted it and it is spicy and yummy. Don't you want to try this simple dish at your home? I am sure, you will. 

Mango Ginger Sorbet

Mangoes are in season. To some extent, the presence of mangoes makes the summer bearable.  During my childhood days, ripe mangoes were eaten as it is. Those days, all that I knew was mangoes were either cooked in a gravy or eaten. At home, no one bothered to make milkshake or juice out of it. We enjoyed eating one full mango on our own.  As we grew up, milkshakes, jams and concentrates followed. And after I started blogging, I got many more ideas to use mangoes in. Also got to know more about different kind of frozen desserts till then it meant only ice creams. Sorbet is one of them.

Sorbet is a frozen dessert made from sweetened water flavored with fruit (typically juice or puree), wine, and/or liquer. (Source: Wikipedia) 

Recipe  source: Tarla Dalal. 
You need

• Mango puree - 2 cups
• Water - 1 cup
• Sugar - 4 tbspn
• Grated ginger - 1 tspn
• Lemon juice - 1 tspn (Optional)
• Lemon rind of one lemon (I used candied orange peel)

Method

Boil sugar and water for about 5 minutes to get a thin syrup. Remove from heat. Add grated ginger and lemon rind. I used candied orange peel. When the syrup cools, add in mango puree. Whisk to blend well. Transfer to a shallow container and freeze. Once it is slushy, break the ice crystals with a fork and freeze again to set.  To soften the sorbet, before serving, move the container from the freezer to the refrigerator. 

I had second thoughts if I should strain the sugar syrup to filter the grated ginger. I was doubtful how it will be if we bite into the pieces. Anyways I decided to go ahead. The grated ginger was not felt while eating the sorbet. The ginger and citric flavors compliments the sorbet very well. 

Scoop and enjoy the light and delicious sorbet, subtly flavored with ginger and orange.

                        

I am sending this sorbet to the Kids Delight-Cool Comforts, hosted by PJ, an event started by Srivalli


Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli