Carrot - Corn and Bread Bajji Chat.

Carrot , corn and Bread Bajji Chat is a snack and can be eaten in the evening or as starter too. Remember this snack is a heavy item and if you are eating as starter consumtion should be little.

Things Needed :
Carrots : 2
Corn : 1 cup.
Bread Bajji : 10 to 15
Sweet and hot Chutney : 2 Table spoon.
Method :
Wash and grate carrots and keep it aside .Boil sweet corn and let it cool .  Mix grated carrots and boiled sweet corn in a bowl. . Now arrange the Bread bajji in a plate . Apply ( spread ) sweet chutney on the bread bajji and  put mixted corn and carrots and serve .


Preparing Bread Bajji.:
Bread slices : 4 to 5 .
Oil : 1 Cup.
Besan or Channa Powder : 1/2 cup.
Chilly Powder : 1/2 spoon.
Salt : as required.
Jeera ( cumin seeds ) : 1/2 tea spoon.
Water : required .

Mix besan, chilly Powder, jeera and salt. Prepare batter adding little water. Keep it aside. Cut bread slices in to small pieces and keep it aside.
Now keep a pan on the fire.  Put oil and heat.  Dip bread slices in already prepared besan dough and fry them on medium heat . At time 4 to 5 pieces can be fried. Fry on both side and remove from the oil. Repeat the same with the rest.

Sweet and hot chutney: 
Wash and grind Pudina leaves, coriander leaves, green chilly,  little tamarind, 1/4 spoon jeera and 4 to 5 dates together till paste with little water . Remove from the jar and add required salt to it. Keep it in  a small bowl . Do not add more water.
Note : The chutney should be thick. Do not add any other spiece to it.  While preparing bajji dough do not make the dough watery . The watery dough will take more oil while frying and the  bajjis will be oily. See the consistency of dough is like idly dough.
Sweet  and hot chutney can be prepared separately and can keep it in fridge for a week. Can add little jaggery or honey if you like sweet taste.
You can also add pomogrante to the carrot mixute if you like.
3 to 4 Serves.

Doddi Patre or Sambara Balli - Tambuli

DoddiPatre or Sambara balli is a herb plant. The leaves of this plant has many medicinal values, like when you have cold  or throat pain , you can just eat one or two leaves with little salt inside it. It purifies the blood too.  This perticular dish is a side dish and usually served in the beginning of the lunch goes very well with rice.

Things Needed: 

Sambara balli Leaves: 15 to 20

Butter Milk : 2 cups.

Salt :  required.

Ghee : 1 Tea spoon.

Jeera ( Cumin seeds ) : 1/2 Tea spoon.

Pepper Seeds : 5 to 6.

Ingh( Asofetodia) : a pinch.

Red Chilly : 1 

Coconut : 1 Table spoon

Method: 

Wash and keep the leaves aside. Now keep a pan on the fire. Put ghee and heat a bit. Add jeera and pepper seeds, and red chilly and fry for 20 seconds. Add the sambara balli leaves and fry nicely till the colour change or till its little soft. Add ingh to it and remove the mixture from the pan. Leave it for cooling.

Now grind the fried mixture with fresh coconut and little butter milk nicely . Put the ground mixture in a small bowl. Add salt and remained butter milk or curd. Mix thoroughly  and make it more liquidly. Serve this dish in the beginning of the lunch. You can also add  little fried jeera and curry leaves just before serving . 

Note : Fry the leaves on low flame till soft. You can also avoid coconut if you do not like it. But coconut will give a bind to the ingredients and taste better.