Potato Bajji/Potato Fritters

POtato BajjiIngredients:
Potato : 1 large
Besan flour : 1 cup
Rice flour/ corn flour : 1 tbsp (Either of the two)
Sodium bi carbonate ( cooking soda): a pinch
Salt as required
Red chilli powder : 1 tsp
Ajwain/ cumin : 1 tsp( optional)
Oil for deep frying

Method of Preparation:

  1. Clean and cut the potato into very thin slices. Dip them in water and keep aside.
    Take a mixing bowl and add all ingredients except potato. Mix them thoroughly by slowly adding water to get thick consistency*.
  2. Place a deep pan/kadai on stove, add generous amount of oil and heat it to get the desired temperature** for frying.
  3. Take the potato slices, dip them in batter, coat on both sides and drop in the oil slowly and carefully.
  4. Fry them until till they get golden brown colour.
  5. Transfer Bajjis to a plate spread with paper napkins to absorb excess oil and serve hot with Green chutney.


*Batter consistency should be in such a way that it should thickly coat the potato pieces, well enough to be dropped into oil.

**To check the temperature just put one drop of batter into oil, if the oil is ready the drop of batter will float up immediately.

Slightly sprinkle chat masala if you want Bajjjis to be more spicy.

Pesara Pappu Pacchadi (Moong dal chutney)

Pesara Pappu Pacchadi is a famous and simple chutney which goes well with breakfast or rice. Its easy to prepare but tasty and healthy. Enjoy cooking, serving and savoring this chutney.

Pesara pappu pacchadi
Moong Dal Chutney

Moong dal: 1 1/2 cup
Red chilli: 5- 6 nos
Salt as required
Lemon: 1 (small size)

For Tempering :
Mustard seeds: 1 tsp
Cumin: 1 tsp
Urad dal: 1 tsp
Hing: A pinch
Curry leaves few
Coriander for garnishing
Oil: 1 tbsp

Method of Preparation:

  1. Soak Moong dal for 1 hr along with red chillies
  2. Drain the water and grind to a smooth paste with required amount of salt.
  3. Add lemon juice to ground paste and transfer chutney to a bowl.
  4. Heat kadai/wok and add oil and mustard seeds. Once seeds crack, add Cumin seeds, Urad dal, a pinch of hing and curry leaves.
  5. Pour the tempering (tadka) on chutney and DO NOT mix. (Allow tempering to settle in chutney on its own)
  6. Finally garnish with coriander leaves.


Apple Kesari

Apple Kesari is an exotic dessert, specially liked by kids. Its very easy to prepare and tastes yummy when served hot. The only caveat is in the way this has to be prepared rather just ingredients and method. Enjoy cooking, serving and relishing this recipe.
Sooji (Bombay Rava): 1 cup
Sugar : 1 cup
Grated Apple: 1 cup (The choice of apple is the key to this recipe. Apple should be sweet and pulpy. It should not be sour and hard)
Saffron: 3- 4 strands
Ghee :1 1/2 tbsp
Cashews: 1 tbsp (Split Cashews)
Raisins 1 tbsp
Method of Preparation:
  1. Place Kadai on stove and add 1 tsp Ghee.
  2. Add sooji and fry for approximately 5 min or till a nice aroma comes
  3. Move fried sooji this to a flat plate.(Spreading on flat plate is to remove any moisture that remains in Sooji)
  1. Add 2tsp Ghee to same kadai and dd cashews
  2. When cashews turn slightly brown, add raisins
  3. When raisins are just about to bloat, take them out to a plate
  1. In the same kadai, add one cup sugar, 3.5 cups of water, saffron and grated apple.Bring it to boil until Sugar dissolves.
  2. Now, lower the flame and slowly pour roasted sooji and stir continuously without forming any lumps (stir for 2-3 minutes)
  3. Cover the kadai with a lid and cook for 5 min on low flame till the water evaporates.
  4. Pour rest of the ghee into this mixture and turn off the stove.
  5. Transfer this to a bowl and garnish with already fried cashews and raisins
Tips: you can also use cardamom powder or rose water to enhance the flavor of this recipe.If using this, it should be added when water is boiling.