Milagai Bajji | Mirchi Bajji Recipe | Chilli Bajji Recipe

Milagai Bajji Recipe - Who can say NO to this Milagai Bajji that too Chennai People. Most of the Chennai People when they go to Marina Beach never fail to taste this milagai bajji, sundal, appalam and for non veg lovers this fried small fish. In my childhood days I used to eat this like crazy. But you know, it will be little spicy, so I eat one kadi bajji and one sip of water and I finish that whole bajji. 😜😜. I already have another version of Marina Beach Milagai Bajji Recipe in this blog. Now let's go to this simpler version of Milagai Bajji Recipe.

Other Evening time Snacks you can check on this blog
Soya chunks fry
Crispy cauliflower fry
Baby corn golden fry
Drumstick leaves masal vadai
Cabbage pakoda

Milagai Bajji Recipe

Preparation time: 10 min | Cook Time: 10 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients 

Bajji Milagai - 4 to 5
Besan - 1/2 cup
Rice flour - 1/4 cup
Corn flour - 1 to 2 tsp
Cooking soda - 2 pinches
Asafoetida - 1/6 tsp
Cumin seeds / Ajwain - 1/2 tsp
Chilli powder - 1/2 tsp
Salt - as per taste
Oil for frying

Method for preparing Milagai Bajji 

1. Wash and make a slit on the Bajji Milagai. Try to remove the seeds as far as possible.

2. Mix all the flour and mentioned powder and add water little by little and make a batter. Add hot oil now. (See notes)

3. The Batter should be ineither too thick nor too thin in consistency. If it is too thick, the Bajji may not be well cooked and if it's too thin, it will not be properly costed on the Bajji. Dip the Italian peppers/Milagai slowly in the batter till it fully covers.

4. When the oil is hot, reduce the flame and slowly drop the dipped Milagai into the hot oil. Increase the flame to medium and roll the Milagai slowly to cook on all sides. When it is light brown golden colour on all sides, filter the oil and serve it.

5. These Milagai Bajji need to served hot hot with any spicy chutney to taste it's real taste. I had with spicy coriander Coconut chutney and Rose milk for my evening snack ☺️.

Notes:

1. Seeds sometimes give more spiciness. You cannot eat more than one Milagai Bajji if it is more spicy. Also if you try to eat, it might give trouble to your stomach later. 😜

2. Once you make slit in the Bajji, you can soak it in salt water, or tamarind water to reduce its spiciness. After 1 HR of soaking dry the peppers and then add to batter. 

3. By Adding hot oil to the mixture, Bajji won't suck more oil during frying. 

4. You can avoid baking soda while giving to kids, but it gives nice crunchiness to the Bajji. 

Tags: milagai bajji, Ooty milagai bajji, molaga bajji, chilli bajji, tea time snacks, how to make milagai bajji, marina beach molaga bajji

Vegetable Cutlet is our family favorite dish and I used to prepare it mostly on saturday evenings when my sons friends come home and play in our house, and munching this yummy and healthy snack with tomato sauce. Alternatively I also do the Prawn cutlets or the soya chunks cutlet. Also Sometimes I shallow fry and sometimes I deep fry the veg cutlets. My kids n his friends like the deep fried vegetable cutlets more. 

You can check other Evening Tea Time Snacks below 

Veg Cheese Balls
Roasted lotus seeds
Baby corn golden Fry
Soya Chunks Fry

Vegetable Cutlet Recipe

Preparation time: 25 min | Cook Time: 10 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients 

Vegetables (Fresh or frozen) - 1 cup
Potato - 1 big
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - a pinch
Garam masala - 1/4 tsp
Green Chilli - 1 chopped finely
Coriander leaves - few chopped finely
Bread slices - 3
Bread crumbs - 1 cup
Maida / All purpose flour - 1 tbsp
Corn flour - 1/2 tbsp
Water - as needed
Salt as per taste

Method to prepare Vegetable Cutlet

1. Pressure Cook the potato for 2 whistles and other veggies for 1 whistle. ( This time I used frozen veggies and one whistle is enough. For fresh veggies use 3 whistles). Drain the water completely. 

2. Add the veggies and the potato and smash them nicely. To this add the chilli powder, coriander powder, cumin powder, garam masala, green chillies, turmeric powder, salt and mix them well. 

3. Grind bread slices to powder firm and add to the smashed veggies. Add the coriander leaves too. 

4. Mix them nicely. Take a little portion of them and make into desired shapes, I normally used to make in round and heart shaped. Keep them aside. 

5. Mix the corn flour and all purpose flour to form a paste and keep it ready in a bowl. Also keep ready the breadth crumps. 

6. Now take one piece of cutlet and dip in the APF paste and immediately toll on the bread crumps, so that they are fully coated with bread crumps. 

7. Let them rest for 5 min. Meanwhile start heating up the oil and once hot drop the cutlet one by one and deep fry them until they turn light brown color on all sides. Do not overburn it. 

8. Filter out the oil and serve the vegetable cutlets with tomato sauce.

Yummy Vegetable cutlet is ready to be served

Notes:

1. Instead of all purpose flour mixture, you can use egg as binding agent. 

2. You can also shallow fry the cutlets, but as my kids want deep fried, I did the deep fried version here. 

3. You can add any veggies. Adding beetroot gives nice colour to your cutlets. 

Tags: Vegetable Cutlet Recipe, how to make Vegetable Cutlet Recipe, Vegetable Cutlet, Veg Cutlet, Easy Evening Snacks, Tea time snacks, Kids Snacks

Drumstick Leaves Masal Vadai | Murungai Keerai Masala Vadai | Easy Evening Snacks Recipes

It's been long time since I made some snacks and When I was thinking what to do, these drumsticks leaves came to mind and I prepared this Drumstick leaves vadai. Normally people go with mixing drumstick leaves with Urud dal vadai but I made with Masal vadai. It's mostly the same preparation of Masal vadai expect that we add drumstick leaves in this.

So evening snacks recipes for you to view
Masal Vadai
Roasted Foxnuts
Vegetable cheese balls
Soya chunks Fry
Crispy Cauliflower fry

Drumstick leaves Masal Vadai

Preparation time: 10 min(soaking time: 2hrs) | Cook Time: 15 min | Serves: 5

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients 

Drumstick leaves - 1 cup ( around 125 gms)

Bengal gram - 2 cups

Onion - 2 small sized ( chopped finely )

Curry leaves - few ( optional )

Fennel seeds - 2 tsp + 1 tsp

Cinnamon stick - 3 sticks ( 2 inches )

Cloves - 6 to 7

Giner - 1 inch (chopped very finely)

Garlic - 2 clvoes (chopped finely)

Green chilli - 2

Dry red chilli - 2 ( chopped nicely )

Salt asper taste 

Oil for frying

Method

1. Get the leaves. Wash and keep aside. ( below drumstick leaves picture I took for poriyal which I will post later. In that I took 1 cup for this vadai)

2. Soak the Bengal gram for 2 hrs at least. After 2 hrs, take 3 tbsp of soaked Bengal gram and keep separately. Filter the water.

3. Grind the soaked Bengal gram along with cinnamon stick, fennel seeds, cloves to a coarse paste adding water little by little.

4. Add the onion, curry leaves, salt, green chilli, red chilli, asafoetida and finally the drumstick leaves. Add the soaked Bengal gram wich we kept separately.

5. Mix them nicely. Take a small portion and flat it as shown to make the vadai.

6. Heat the oil in a pan or kadai in medium flame. Drop the vadai slowly into the oil. Slightly rotate the vadai for even cooking. When the vadai turns light brown colour in all the sides, remove from oil. Filter the oil in a kitchen towel and serve hot.

7. Yummy n crunchy Drumstickleaves vadai is ready.

Crispy and crunchy Drumstick leaves vadai is ready

Notes:
1. If you have added more water to your mixture, that you cant get the perfect shape, add 1 or 2 tbsp of rice flour.
2. Do not keep the vadai mixture for a long time, as it becomes sour and sucks more oil, when frying.
3. If you are a beginner, fry one vadai first and check for the taste. Then fry the vadai in batches.

Tags: Easy Indian Snacks Recipes, Murungai keerai vadai, Drumstick leaves vadai, Drumstick leaves masal vadai,

Vegetable Cheese Balls | Party Snacks Recipes | Kids snacks Recipes | How to make vegetable cheese balls | Veggie Cheese Balls | Easy Snacks Recipes

Veg cheese balls or vegetable cheese balls or veggi cheese balls is such a tempting snack that kids would love to have it. When I tried these and gave to my kids they finished it fast and asked some more and again I did another batch for myself and my hubby. These can be done for any parties or for guests and I assure you, you will get praised for these. I got the idea from here but changed to my taste. Need to try the original version also. Let's see how to prepare these veg cheese balls. 

You can also view some evening snacks if you like

Soya chunks cutlet
Crispy Cauliflower fry

Stuffed Mushrooms

Meal maker fry
Masal Vadai

How to make Veggie Cheese Balls

Preparation time: 15 min | Cook Time: 10 min 
Total Time: 25| Serves: 6

Recipe Category: Snacks | Recipe Cuisine: International

Ingredients

Mixed vegetables - 1.5 cups

Potato - 3 small (around 75 to100 gms)

Paneer - 1/2 cup or 100gms

Cheese - 6 tbsp ( increase or decrease as your wish ) (you can use mozerella or cheddar cheese)
Corn flour - 2.5 tbsp

All purpose flour - 1/4 cup ( + or - )

Green chillies - 2

Coriander leaves - 4 tbsp (chopped)

Milk - 1/4 cup
Baking soda - 1/4 tsp

Breadcrumbs - as required

Salt - as per taste 

Oil for frying

Method

1. Cook the mixed veggies with little salt until soft. Boil the potatoes and peel off its skin. 

2. If you are adding frozen paneer, Soak it in hot water for 3 min, squeeze slightly and then add it. If you are using fresh paneer just add as it is. Add the cheese. Mozzarella cheese does good work.

3. Chop the green chillies and coriander leaves finely and add it.

4. Add the required salt, all purpose flour, baking soda and mix well by crushing the vegetables and other ingredients as far as you can. Make a dough has shown below.

5. Make small equal balls and dip the balls in the milk. Immediately roll the balls in the breadcrumbs.

6.  Again slightly dip the balls in the milk and roll the balls in the bread crumps mixture again until the bread crumps are coated well. Do the same for all the balls. Let it rest for 10 to 15 min in fridge. Now Heat the oil in medium and drop the balls slowly.

7. When the balls turns golden colour or light brown colour, remove it and filter the oil. Do this process in small batches.

8. Yummy and addictive veg cheese balls are ready. Serve with tomato sauce or chilli sauce.

Yummy Veggie Cheese Balls is ready and tastes great with the Chilli Sauce

Tags: veg cheese balls recipes, veggie cheese balls recipes, vegetable cheese balls recipes, corn cheese balls recipes, potato cheese balls recipes, how to make veg cheese balls recipes, snack Recipes, Indian Snacks, crispy snacks, tea time snacks, easy evening snacks, yummy Snacks, crispy snack Recipes, Party Snacks, snack for guests, kids Snacks

Roasted Lotus Seeds | Roasted Phool Makhana | Roasted Foxnuts | Easy Evening Snacks

Lotus seeds or Phool Makhana or fox nuts is a new ingredient to me. I never know that it is used in North India in different dishes like kheers, subzi, etc... The recipe,  Roasted Lotus seeds / Roasted phool makhana / Roasted foxnuts is a very simple and guilt free snack using the puffed lotus seeds. Since this is the first time, using this lotus seeds, I choose the easy and simple recipe. This is very healthy snack and you can replace your popcorn with these seeds.

These seeds contains more protein, calcium, iron, phosphorous and zinc and are eaten during the fasting in North India. After tasting this recipe, I have decided to buy these, in regular basis. You can store these roasted makhanas in air tight container and have it anytime you want. Now to the recipe...

How to make Roasted Lotus Seeds / Roasted Phool Makhana / Roasted Fox nuts

Preparation time: 05 min | Cook Time: 05 min | Serves: 4
Recipe Category: Snacks | Recipe Cuisine: North Indian

Ingredients
1. Puffed Lotus seeds - 2 cups
2. Oil - 1 tsp
3. Chilli powder - 1/4 tsp
4. Turmeic powder - 2 pinch
5. Pepper powder - a pinch (optional)
6. Chat masala - 1/2 tsp ( or as required )
7. Salt - as per taste

Below is the picture of Lotus seeds 

Method
1. Dry roast the lotus seeds / foxnut until crispy. ( you can just pinch a little lotus seed and check or even taste one and check ). When they are cripsy, take them and keep aside.

2. In another pan, add oil and when hot add the chilli powder, turmeric powder, pepper powder, and salt and give a stir.

3. Add the lotus seeds and mix them well.

4. Add the chat masala finally and give a quick stir, until the seeds are well coasted with masalas.

5. Serve them hot or store it in a air tight container.

Notes:
1. These can be stored in a air tight container, for more than a week.
2. If the seeds looses its crunchiness, just dry roast them for 4 to 5 min and it will regain its crispiness.

Yummy and easy guilt free Roasted Lotus Seeds or Roasted Phool Makhana or Roasted Foxnuts is ready......

Tags: Lotus seeds Recipes, Phool makhana Recipes, Foxnuts Recipes, Roasted Lotus seeds, Roasted Phool makhana, Roasted Foxnuts Recipes, Easy evening snack, snacks, Vrat Recipes, North Indian Recipes, Janmashtami Recipes, Tea time snack, Guilt free snack, Low calorie snack