30 Nov 2010

Plaintain Bajjis with Coriander Chutney.

         Any new dish is an adaptation of an old one. I guess about a couple of months ago, there was a cooking program hosted by the great chef Mathur Jaffery. She was going around punjab and cooking wonderful dishes few of which were new to me, like the "Amritsari Fish". This was simple but had unusual ingredients added to it. I tried it out and was wonderful.

        Somehow the recipe stuck in my mind and popped out now. I decided to substitute fish for a vegetarian ingredient.....Hhhmmmm!!!!! What could be meaty, cooks fast and hands a subtle flavour for the dish.....Raw plaintain [alias] Vaazhaikai. That's it, lets make vaazhaikai bajji with a twist.

You need:
Raw plaintain / Vaazhaikai : 2 medium.
Besan flour / kadalai maavu : 5 tbsp.
Cumin powder : 1 tsp.
Anardhana seeds[powdered] : 1 tsp.
Ajwain [omam]: a sprinkle.
Lemon juice: 2 tsp.
Salt: to taste.
Coriander leaves [finely chopped]: 2 tsp.
Water: as required.
Oil: to fry the bajjis.
Plaintain Bajjis seasoned with Ajwain and Anardhana seeds
1.Heat oil in a kadai enough to fry the bajjis.
2.Mix all the ingredients from the besan flour to the coriander leaves and keep aside.
3.Peel the plaintain and slice them into fine thin slices.
4.Dip each one in the batter and fry them.
5.Serve hot with coriander chutney seasoned with anardhana seeds.

Tip: The bajjis need about 10-15secs to cook, so fry them in small batches, say 4 or 5. They tend to be a little darker than the usual bajjis.

Coriander Chutney with Anardhana seeds

Coriander Chutney seasoned with Anardhana Seeds

Coriander leaves : 1 small bunch.
Green chillies : 2.
Pottukadalai [Roasted bengal gram]: 2 tbsp.
Ginger paste: 1/2 tsp.
Anardhana seeds [powdered]: 1 tsp.
Salt: to taste.
Yogurt : 1-2 tbsp.

1.Grind everything together except the yogurt.
2.Check for salt.
3.Stir in the yogurt and serve.

This goes particularly well with the bajjis as the sour crisp taste of the bajjis and the spicy yet mild chutney compliment each other very well.

If you wish, you can add mint leaves to the chutney to make if more flavourful.

This is another entry of mine for the event "Cooking With Seeds" event by Priya of Priya Easy n Tasty Recipes. ,guest hosted by Jayasri of Samayalarai-cookingisdivine. for the month of Nov.

This is for " Cooking with Seeds " an event by Priya of Priya's Easy N Tasty Recipes, guest hosted by Kavita of  Seasoned n Dressed.


Scribbled by Reva.


Buciphalus said...

Looks awesome! Mouth watering :D

Kavita Srivastava said...

Yummy ..

KrithisKitchen said...

Love this herby version of vaazhaikai bajji..

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