Breaded Mozzarella (Bhajjis)

Breaded Mozzarella (Bhajjis)

This is a cinchy quick fix if you are want to eat something cheesy and well – fried You gotta get in the fried stuff once or twice or month or, if you are like me, you will have a craving for it and go berserk when you get your hands on them — Just a small dose of the bad stuff, every now and then 😛 Ingredients:Fresh Mozzarella balls diced to your preference (you do not want to cut them too thin)For the batter:1/2 cup of either gram flour or all purpose flourspices of your choice (I used rosemary, and some herb De Provence)For spicing1 tsp ground peppers orI used 1 tsp of rasam powder1 cup of bread crumbsWater to make batter consistency of pancakes or slightly thicker (FOR FLAVIA) PreparationHeat sufficient oil to fryMake the batter fairly thickKeep the mozzarella slices, the batter and the bread crumbs organized and follow the pick, dip, roll and drop formulaPick up a slice, dip in the batter until it is coveredThen roll them a few times in the bread crumbsThen drop them gently in the oilKeep the heat in medium, so that the outer shell and the inner batter layer have time to cook – should not take too long at all –When the color is just right (see photo) remove them from the pan and drain in a paper-toweled colander Serve Hot – with your favorite dip –I made a really quick yogurt dip which i will blog soon Happy...
Cocktail Veggies and Paneer hor d’oeuvres

Cocktail Veggies and Paneer hor d’oeuvres

…Just in time for Christmas! Parties and potluck galore and this could dish will certainly stand out for its healthfulness amidst all the decadently yummy desserts that will crowd the tables. It is a simple, laissez-faire recipe… You can concoct your own marinade and pick your own fav veggies to serve Mine usually come about with the veggies in hand … Here’s how I went about it  using NO oil except to spray the pan. Brussel Sprouts Prep time – about 1 hour, start to finish In Words Veggies: 10 Fresh Brussel Sprouts, halved 1/2 Red and Yellow Peppers cut in long strips 1/2 head of Broccoli 1 Nanak Paneer bag (can substitute with extra firm tofu) Other options: Mushrooms, green peppers potatoes and Cauliflower… Marinade I was inspired by my niece’s marinade, in that I made yogurt my base 2 tsp of Dhaniya powder 2 tsp of Sambar powder A inch of ginger powder Some fresh crushed rosemary and garlic chives Salt Keep Ready – a box of toothpicks Preparation Set your oven to broil Dip each kind of veggie, separately (much like you would for bajjis) Lay them on a greased oven pan Broil in high heat for about 6-8 mins To know if they are where you want them to be, look for the slight browning of the veggie skins Stick a toothpick through each and serve with chutney of choice or as is – It is fully marinated, remember In Pictures The veggies and paneer the batter marinated paneer broccoli peppers and brussel srouts out of the oven, armed and ready to serve Bon appetitte!...
Pepper Karachev (Milagu Karachev)  Deepavali Special

Pepper Karachev (Milagu Karachev) Deepavali Special

Celebrating Deepavali so far from home is no fun. But we got to make the best of the situation and I want to give my kiddos a small fraction of the fun and enjoyment of this most celebrated festival. So I say to myself, quite whining about stuff and get your act together. My mind went over the sweet and savory treats my mom used to make and I launched on the first of the 3 treats I’ve plan for this Deepavali and that be – pepper Karachev. I tried to get the flavor of the karachev the even my 2 yr-old so adores from Grand Sweets and Snacks – Making it by myself somehow feels more satisfying than just buying from the store – there’s my silver lining Very simple recipe Ingredients: 2 cups of gram flour or kadalmavu 1 cup of rice flour 15-20 kernels of pepper 2 red chillies 5 table spoons of melted butter oil to fry 1 cup of water NOTE: you will need a Karachev Press Preparation Sift both the flours in a sieve. Coarsely grind the pepper and add to the dry flour and mix in Finely grind the red chillies and do the same Add the desired amount of salt Melt the butter and slowly to the flour, kneading it in as you go Add one cup of warm water, slowly kneading as you did with the butter – the consistency is creamy smooth – be careful not make it too watery. Frying: Fill a frying pan 2/3 with oil. Wait for it to get good and hot Butter both parts...