Monday, October 20, 2014

Vermicelli Sooji Halwa Dumplings / Semiya Bombay rava Boorelu

Vermicelli - 1 cup
Sooji - 1/2 cup
Jaggery - 1 1/2 cup
Boiled milk - 2 1/2 cups
Dosa batter according to balls
Ghee - 2 tsp
Oil to fry
Dry fruits chopped & elachi powder


  1. Heat ghee in a pan add vermicelli and roast it. Transfer it to another plate.
  2. To the same pan add sooji and roast. Transfer vermicelli to the pan.
  3. Add boiled milk and let it cook on low flame. Then add jaggery and mix well.
  4. Mix until it becomes thick. Turn off the stove. Add dry fruits & elachi powder and mix well.
  5. Let it cool. Divide into balls and dip into the dosa batter. Deep fry in oil. 
  6. Transfer it to tissue paper.

Friday, October 10, 2014

Potato Stuffing Mirchi Bajji

Mirchi chillies

For the batter
Besan – 1 cup
Rice flour – 3 tsp
Ajwain – 1 tsp
Turmeric powder – a pinch
Baking soda – a pinch
Salt to taste

                        In a bowl add all ingredients. Adding water, prepare medium thick batter.

For the stuff
Boiled & mashed potato – 1
Chopped onion – ¼ cup
Red chilli powder – ½ tsp
Chopped coriander leaves – 2 tsp
Curry leaves – 4 leaves
Cumin seeds - ¼ tsp
Garam masala – a pinch
Lime juice – 2 tsp
Oil – 1 tsp
Salt to taste


  1. In a pan add oil. Add cumin seeds, curry leaves. Allow them to splutter. 
  2. Add onion and mix for 2 mins. Add mashed potato, chilli powder, salt, coriander leaves and mix well. 
  3. Now add lime juice and mix well. Allow them to cool.                          


  1. Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. 
  2. Insert the spoon and pluck the thick white vein in the middle along with the seeds. 
  3. After prepare the chillies, start filling with potato mixture. 
  4. Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. 
  5. Remove to a paper towel. Serve.