Bajji Milagai Thogaiyal, T&T Kadai Paneer

So I am back... A whirlwind trip I should say! Phew... But we thoroughly enjoyed every moment of it! This time it has been a pure mana Andhra affair as parents have also shifted base to AP by virtue of dad's work and in-laws always been in AP. Thankfully we didn't get affected by any of the current political situation.

Needless to say, how it feels to be with parents and relatives after a long gap of one year! Lots of pampering and good food has generously donated a few extra kgs and a few inches around the waist line! ;) But who cares!!! This is the time to binge on all those stuff we miss abroad. So did I!
Coming to our recipe of the day, I apologise for not posting the picture of the same; my laptop has been formatted and I am yet to install the photo editors and camera-related softwares. So I shall update the pic as soon as I can! But be assured, this has been one of the tastiest thogaiyal/pachadi my MIL prepares and a true spicy andhra accompaniment for rice, idlis, dosas. I have always regarded this yummy Mirchi as a 'bajji' thing and was pleasantly surprised to know that it tastes so well in the form of thogaiyal and also as a sambar-veggie.

Image Courtesy: Wikipedia

Do try this one and you'll know why I am raving about it so much!

Bajji Milagai Thogaiyal / Mirchi Chutney
A chutney/dip made from Chilli Peppers

What we need:
Bajji Milagai / Mirapakaya / Chilli Peppers - 5 to 6
Tamarind - a lemon sized ball
Salt - according to taste
Oil - 1 tbsp.

For tempering:
Oil - 1 tbsp.
Mustard - 1 tsp.
Cumin - 1 tsp.
Broken Urad dal - 1 tsp.

How to do:
1. Wash, cut and de-seed the chillies.
2. Heat a tbsp. of oil in a pan and fry the chillies till the they turn soft.
3. Allow them to cool and blend to a smooth paste along with tamarind, salt. Do not add water.
4. Heat a tbsp. of oil and add the mustard, followed by cumin and urad dal. When they are done, add the blended mixture and keep stiring them till oil starts to separate. Remove from flame.
5. Cool it and transfer to an air-tight jar. This has a longer shelf life and comes very handy during travel.

Serve with steaming hot rice drizzled with sesame oil and a roasted papad. Now, do I hear you saying,"Mmmmm....." ? :)

T&T Kadai Paneer from Vidya's blog


How many times in a month would you like to eat Paneer? I never, never, never get tired of this one. Sometimes it gets boring when we make the same stereo-typed recipes again and again. So when my dear friend, Sree Vidya posted this Kadai Paneer, I slurped, rolled my sleeves and got into action. It was yummy and so flavorful that I had to click it straight from the pan; the moment it got transferred to the serving bowl, there was no stopping me and DH!! He he.. The only change was adding red capsicum instead of the green ones. Thanks Vidya, it was a definitely wonderful recipe!

So see you all soon with another interesting post! Till then, Happy Cooking and Happy Blogging!