I am chitra - Home maker. Karaikudi Cuisine is basically started to share simple & easy south indian recipes. As the blog name implies, this blog will speak lot about quick and offcourse delicious indian recipes. Thanks to my mom who gifted me this wonderful art.
I thank, Julie of Tasty treat, ChitraManoj of Share my recipe and Ammu mohan of Rasi's veg bites to pass these lovely awards to me. Being my first award i am excited to receive these awards. I take this opportunity to thank all my blogger freinds and readers, and for all ur valuable encouraging comments.
Though the rules to follow to claim & these awards says, pass these to 15 other blogger friends, unfortunately most of my blogger friends already received this set once or twice. I dont want to bore them again.
As a token of Appreciation & Thanks i would like to give this 'Interesting Blog(ger)' Award to my blogger friends listed below. Friends, Thanks a lot for ur support.
Powdered sugar - 1/2 cup (adjust according to ur taste. this measurement is medium sweet)
Cardomom powder - a pinch
Dry roast moong dal in a clean pan. Once it cools down grind moong dal & roasted bengal gram into fine powder seperately. Seive them thoroughly and mix together. Keep this mix aside.
Heat the ghee in a small pan, sprinkle the cardomom powder and switch off the stove immediately. Wait till the ghee cools down to medium heat.
Take a big bowl - add dal powders, powdered sugar, pour the ghee and mix thoroughly. Quickly make small balls out of this mixture before the ghee completely cools down. If u cant do this, sprinkle the hot boiled milk and make the laddus.
Wash the bell peppers & cut them lengthwise into 2 equal halfs. Remove the seeds and keep it aside. If u r planning to taste the seeds too (it will be spicy), dont remove the stem portion and make few small slits with a sharp knife on every bell pepper. Otherwise mirchi ll pop while frying.
Prepare a smooth batter with ingredients 2 to 7 by slowly adding water.
Heat oil in a pan for deep frying.
Dip the bell peppers one by one into the batter and gently drop from the sides of the pan for deep frying. Cook in medium flame, else the fritters ll get darken quick and the stuff inside may not be cooked. Once the bajji turns golden brown, serve hot with tomato ketch-up / fresh coconut chutney.