Sunday, July 5, 2015

Fried Masala Chana | Chana Kurkure Namkeen

For the final day under Deep Fried Love, I have a Tea time Snack to munch on! This is a recipe that Amma got from a TV show. Kabuli Channa is often made as Sundal apart from being made as a side dish for Poori. So one of those days when it was being soaked, she thought this snack will be a good one to try!

I have similar masala fried snacks made with peanuts. These Masala Peanuts are our most favorite one, another version of Masala peanut is no harm to have and finally a baked version of the same as well. On the same lines, these masala channa is deep fried with spice powders for a chunky bite.

The process is little lengthy if you consider the amount involved in soaking and drying it up. However the final end result is a great one to munch on! I hope you enjoyed these deep fried dishes as much as I had making them!
These snacks are very typically North Indian style and have a chatpata lingering after effect. if you want you could even sprinkle Kala Namak a bit after frying and removing.



Fried Masala Chana

Ingredients Needed:

Kabuli Chana - 1 cup
Oil for Deep frying
Salt to taste
Besan / Fried Gram flour - 3 -4 tbsp
Rice flour - 2 tbsp
Red chili powder -1  tsp
coriander powder - 1 tsp
Turmeric powder a pinch
Amchoor powder - 1/4 tsp
Garam masala - 1/4 tsp
Lemon juice few drops.

How to make Fried Masala Chana

Wash and soak the dried Kabuli chana overnight. Next day, change the water couple of times and drain it well. Shade dry the chana over muslin cloth for nearly 6 -7 hrs or until the chana is completely dried.

When you are ready to deep fry, take the chana in a bowl, add all the ingredients. Sprinkle water and mix together. The flour and the spices should coat the chana nicely. Finally add lemon juice and combine everything well again.

Heat a kadai with oil, when the oil is hot, drop in the channa and cook on all sides till its done.

Drain on to a kitchen towel using a slotted spatula.

Serve with  tea/coffee and store in an air tight container.




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Saturday, July 4, 2015

Baby Corn Bajji | How To Make Corn Bajji

For the day 2 od BM#54, under Deep Fried Love, I have one of my favorite snacks the Baby Corn Bajjis!

I was surprised that I hadn't shared this all this while, even though this is so often made at home. I guess there are still some more left that are so frequently prepared at home, yet never find its way to the blog. Maybe the commonness of the dish or its so much already done by all.

However when it comes to any dish, more than the recipe that I might want to share, I have the memories associated that becomes much more important to me personally. My blogs have been my journals and for a person who quit writing diaries, this is the only place I can turn to. I know I have been in situation where I have met complete strangers, who knew about me and what happens in life. That's very strange if you must know. Yet I can't have it any other way.

Coming to the Baby Corns, we have baby corns sold in small packets and corn kernels. This has been the style for a while here. So when we go vegetable shopping, just as we take curry leaves, coriander leaves, certain vegetables fall under that category. For parents, its been baby corn for a while, it still continues, only now they have included all colours of capsicum as well. So our vegetable bag, will by default have baby corns, capsicums, apart from other regulars.

So the baby corn finds its way into many subzis, pulaos etc. Finally when there is nothing else we can add it too, it becomes Baby Corn Manchurian or Baby Corn Bajjis. I had spun a tale around Baby Corn Manchurian, now comes the turn of Baby corn Bajjis.

I made this for my lunch on a Sunday and kids lately have been helping me with setups etc. I was so happy when the boys took to this dish after the clicking was over. I am glad their preferences are expanding.

I need not write any more on my love for deep fried stuffs, this comes as one of the best!



Baby Corn Bajji

Ingredients Needed:

Parboiled Baby Corn, julienne - 2 cups
Rice flour - 1/2 cup
Besan / Chickpea flour -1 /2 cup
Cooking soda - 1/4 tsp
Salt to taste
Turmeric powder a pinch
Red Chili powder - 1 tsp
Roasted Coriander powder - 3/4 tsp
Roasted Cumin powder - 1/4 tsp
Water for making the batter
Oil for deep frying

How to make the Baby Corn Bajjis

Prep the baby corn and cut into long julienne, by slitting through it half. Depending on how thick and how long you want your bajjis, you can slice through it.

MW for 5 mins with just enough water to cover the entire baby corn.

Drain and keep it aside. In a bowl, take the flours, add all the spice powders, mix well and then slowly add water to get a thick batter. Since you are adding cooking soda, the batter has to be thick for it to blot up.

Heat the oil for deep frying. Then just as you would do with any other bajjis, dip the baby corn into the batter and gently drop into the hot oil. Simmer for first 2 mins, when you see the bajji coming up or getting colored, flip to the other side and cook till done.

Drain using a slotted spatula onto a kitchen towel.

Serve with tomato ketchup
Notes

Make the batter thick as you are using soda. When the batter is thin and batter has soda it will dunk lot of oil.

Also as always for deep frying ensure the oil is hot.



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