Baby corn Bajji

My father who enjoys cooking, is very fond of snacks and bajji is one of his favorite. And whenever I ask my younger daughter, what she wants for snacks...her immediate response will be "thatha(grandfather) bajji" :-).

Few months back, I tried baby corn bajji, and now it's on her favorite list too. Try it when you have time...

Ingredients:   

• 8-10 baby corns 
• 6 tbsp besan flour
• 2 tbsp maize(makki) flour
• 1 tbsp rice flour
• 1 tsp sesame seeds
• 1 tsp garlic paste
• 1 tsp fresh ginger (grated)
• Salt
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• Oil for deep frying
• 1/4 tsp baking powder

Preparation:    

Wash and cut baby corns lengthwise, sprinkle salt and little bit turmeric powder and apply evenly on all the baby corn pieces.

Prepare thick batter by mixing besan flour, makki flour, rice flour, salt, chilli powder, sesame seeds, little bit turmeric powder, baking soda, grated ginger and garlic paste with water.

Heat oil in a Kadai/pan. Dip baby corn pieces in batter and deep fry till they turn into golden brown in color.

Crunchy bajjis with half boiled baby corns taste good even without chutney or sauce :-).

Jawar vada

Jawar roti (jonna rotte) is one of my favorite....and what to say when it's served with Karela fry (Kakarakaya vepudu). Unlike regular Jawar roti, my father used to prepare this deep fried version, tastes totally different from regular one. Now I'm preparing it for my kids, very easy to make, doesn't take much time and a perfect time saver if you have school going kids.

Ingredients:   

• 3 cups Jawar flour 
• 1 medium sized onion
• 3 green chillies
• Coriander leaves
• Oil
• Salt

Preparation:    

Finely chop onions, green chillies, coriander leaves and add them to Jawar flour.

Add salt and make dough by adding water.

Take lemon sized batter, dip your hand in a bowl of water and then make vada shapes with your four fingers. Gently wet the cloth before making each vada, this will help to detach the vada from cloth easily.

Lift the cloth with left hand and carefully transfer the vada with your right hand into hot oil. Deep fry until the vada turns into golden brown color.

Serve them hot or cold. Try with Daal...tastes really yummmy....