Millagai Bajji

Millagai bajji is a favorite evening time snack for many of us. It goes very well with hot tea. In these winter days, spicy and hot millagai bajji will be too good, to make us feel warm. Also a cup of hot tea with it makes it so special for a winter time evening snack.

If the bajji millagai is in normal size we can use as it is. But those which I got here were big and it was hard to use it whole, by dipping in the batter and deep frying it. So I sliced the bajji millagai into 2 pieces.

Ingredients:

Bajii millagai - 3 to 5
Besan/Bengal gram flour - 1 cup
Rice flour - 1/2 cup
Chilli powder - 1 tbsp
Hing -  a pinch
Baking powder - 1/4 tsp
Salt - to taste
Oil - for deep frying

Method:

1) In a bowl, make the bajji batter, by adding all ingredients (besan, rice flour, chilli powder, hing, baking powder and salt).

2) Add water little by little and make a batter that is not too thick or too watery. It should be in a pouring consistency.

3) Slice the bajji millagai into 2 halves if it is very big. (Those, which I got here were big) Else you can use it as a whole, without slicing it.

4) In a pan, pour oil for deep frying. Let it become hot. Then dip the sliced bajji millagai in the batter and leave it slowly in the hot oil.

5) Deep fry for about 3 to 4 mins. Once it changes to nice golden color and gets well cooked, take it out from oil.

Spicy and hot millagai bajji is ready to go with hot tea.

A bite of spicy millagai bajji and a sip of hot tea along with a magazine....wow!!!

Eggless Coconut Macaroon

Many of us might have tasted these macaroons, from bakery. But making our own macaroons is something that gives us immense pleasure and tastes even more delicious and also hygienic.

This is very simple and hardly takes 30 mins for making these macaroons. Kids love these macaroons and even grown ups love to taste these macaroons.

Ingredients:

Sweetened Coconut Flakes - 2 1/2 cups
Sweetened Condensed Milk - 3/4 cup
Vanilla Essence - 1 tsp
Milk - 1 tbsp
Roasted Rava - 2 tbsp
Salt - a pinch

Method:

1) Pre-heat the oven to 350 degrees Fahrenheit.

2) In a bowl, take the condensed milk.

3) Add a pinch of salt, vanilla essence, rava and milk to it. Mix it well.

4) To it, add the coconut flakes and mix well. See that, it is not watery. Else adjust it, by adding little more rava. It should be in the consistency as shown in the below picture, once mixed.

5) In a cookie tray, line a parchment or wax paper. (Avoid using aluminium foil, as it is hard to remove the macaroons from the sheet. I used foil and it was little hard to remove) Using a scoop, scoop it on the parchment paper, little apart from each other. Else use a spoon to scoop it.

6) Place it in the oven and bake it for about 15 mins. After 15 mins, take it out and let it cool.

7) Leave for about 10 to 15 mins and then remove from the sheet. Else it looks to be sticky.

Delicious and mouth watering eggless coconut macaroons are ready to taste.