SUN TV & Other Recipe Collections

[R]

Hi gvb,

This is the recipe of milagai bajji which got it from my cousin.

Milagai bajji:

Besan flour 1/2 cup
maida 2 sp, rice flour 2 sp.
red chilli powder 1/4 sp
salt 1/2 sp
ghee 1 sp

Mix all the above with water and make a batter (curd consistency).

Take milagai as much as you want. Dont have to remove the stem, since it is easy to put in the oil and while eating, can leave that portion.

Cut milagai into lengthy pieces(like vegetables in sambar) and dip it in the batter and make sure that it is well-coated; fry in oil. Keep the fire in medium. Once it is golden color, take them out and keep aside.

While you are frying a batch, you can put the next batch in the batter so that it will get coated well.

Important points and tips to remember:

The reason we are cutting the milagai is you dont have to keep too much of oil since the pieces are small. And, also, the qty will be higher while serving to people.

Similarly, you can separate small florets of cauliflower and do cauliflower bajji(smaller size bajji will be looking good).

If you dont want, can slit the milagai so that the batter will go inside and it will be more spicier to taste. Try both of these versions.

You can reduce the amount of chilli powder and add pepper powder and ajwain to the batter so that the oil will not upset the stomach.

Adding ghee will make the bajji puff; you will notice it w/w.o ghee. If you want, can add kesari powder to get color, but, not necessary.

good luck and will send you the mysore pak recipe later today.

Bye.

[gvb]

Thank u very much for the recipe..i will be trying it in the next couple of days..I made cauliflower bajji only yesterday One question what do u mean "cut milagai into lengthy pieces"..Shudn't we use the whole peppers?Am waiting for the mysoe pak recipe..i wil try it this evening.

Gvb

[R]

That is what I told you. You can fry them as whole; but you have to keep that much of oil(till it dip fully). If you cut into lengthy pieces, then the oil consumption will be lesser.

[tastemakers]

Hai

I have sent the thuvaiyal and Kurma recipes to gvsugan@hotmail.com and packs@singnet.com.sg

Priya

[pr]

can anyone please send me the thuvayal and kurma varieties to the following ID
prethi_home@yahoo.com
Thanks and regards

[gvb]

Oh i see what u mean..Okay, thanks for the info and for answering so patiently..

GVB

[gvb]

Hey Priya,
i got ur mail..Thanks..But am not able to read it..Can u send it to me in pdf format ?Sorry for the trouble..

GVB

[R]

Hello apujittu & kalachandra,

The recipe collection has been sent to yr ids, FYI.

[apujittu]

Hi R,
Thanks for sending them, I have received them.Thank you once again !

[di]

hi all,
can anyone plz send me the thuvayal and kurma recipes too? my id is sagi_76_22@hotmail.com