Paneer Capscicum Bajji

Was watching couple of interesting paneer recipes online and was tempted to try 2 of them, here we go for the first one. More pictures..Paneer Capsicum Bajji
Recipe:
* I would suggest to make this on the same day U have green chutney.
* I had made this chutney for my green rice
.....saute mint, cilantro, little ginger, g.chillies, salt and coconut and grind
* Slice paneer and capsicum to one inch sqaures, as thin as possible, mine was little thick.
* Layer it like this, capscicum, chutney, paneer, chutney, capsicum.
* Then dip into bajji batter and deep fry. Serve hot.
Note: Mine will always turn non-oily as my bajji batter is in the ratio of 3:1 => Besan : Rice flour.
All I do is add little red chilli powder and salt, and batter has to be thick.

Cottage Cheese Pakodas

Thoroughly enjoyed these pakodas, no one will ever find the key ingredient and is very easy to make. If U have tasted Masala Paniyaram in India, this one tastes very similar to that. More pictures...Cottage Cheese Pakodas
Recipe:
* Equal portions of flour to cottage cheese (I used fat free cottage cheese from Trader Joes)
* Flour...my friend mentioned only rice flour. But I did rice flour and besan in equal portions.
* Add little ginger, g.chillies, flour and cottage cheese in food processor and blend well.
* After I took out from processor, I added some more flour and fine chopped curry leaves, onions, cilantro.
* Make pakodas as you normally deep fry and serve hot with red or green chutney.
Yummy it was!!! Looking forward to try some interesting Panner Pakodas/Bajjis that I saw online.

Pavakkai Curry (Pitlai/Pitley?)

Yet another pavakkai recipe...for those of U in bay area...Newark Farmer's market carries awesome pavakkais...very tender. More pictures...Pavakkai Curry
Reciepe:
* It is similar to our aracha saambaar!
* Dry fry 4 red chillies, little of each - pepper, jeera, urad, channa dhaal and dhania
* Add little coconut and grind into fine wet paste
* Pressure cook half cup - yellow split peas or toor dhaal with turmeric
* Add oil to tava and seasoning of your choice and then add diced pavakkai (and mavathal optional)
* Saute few mins and add tamarind water and salt
* Cook for few mins and add the ground paste
* After few mins, add the mashed dhaal.
* Add jaggery at the end, serve hot with idlis, dosas, rice.
Note: Mine went little over on dhania, so just add very little. Watch out for an interesting deep fry appetizer next.