Traditional snacks with fun twist

• Steam 30 idlis in mini idly plate. Set aside. 
• Heat a kadhai with oil.Add the capsicum and big onion Saute well. Keep it aside.
• Heat the kadhai with 1 tsp of oil/ ghee and add 10 idlis to it. Sprinkle idli milagai podi over it and toss well. Make sure the idlis dont break.(I just shake the kadhai to and fro). Transfer it to a plate. Red colored idli is ready. 
• Prepare green chutney with all the ingredients mentioned above and make it to a smooth thick paste. 
• Take another 10 plain idlis and dip it into the chutney .It will turn into green-coloured idlis.
• Take the last 10 white idlis and arrange everything with capsicum and onion in between tooth picks as desired.

• Boil the sweet corn adding required salt and water. Remove the corn kernels and set aside. 
• In a kadhai , heat oil and temper the cumin and fennel seeds. Add ginger-garlic paste, if necessary. Saute till the raw smell goes away.Then add the finely chopped onions, Saute till it turns transparent. Now add the tomato pieces and saute till its mushy. Add the turmeric powder, red chilli powder, coriander powder and garam masala powder, salt and mix well. Cook for sometime. Make sure it doesn’t burn. 
• Finally add the corn kernels with little water and mix well. Cook for sometime to get all the masala infused into it and the mixture becomes dry. Switch off the stove and garnish with coriander leaves. 
• Now heat a dosa tawa , pour a ladle full of batter and spread it nicely. Drizzle oil. Cover and cook it for sometime in medium flame till you get a nice colour. Then keep the masala in the center of the dosa, close it and serve hot with any chutney!

• First prepare the stuffing for the bajji by boiling the potatoes. Pressure cook the potato for three whistles on medium flame.
• Once the steam releases, peel the potatoes and mash them with potato masher or with hand.
• Heat oil in a pan and add jeera. Then add the chopped onion and green chilli for about thirty seconds. Cook till soft and then add the ginger-garlic paste and cook till the raw smell leaves for thirty seconds. 
• Add turmeric, chilli powder and garam masala powder and saute for 15 seconds.
• Add the mashed potato and salt. Mix well till uniformly combined. Add some coriander leaves and switch off the gas. Allow the mixture to cool. 
• Take a tablespoon of stuffing and spread over the bread slices. Add more filling if required.
• Flatten the filling well using a knife or backside of the spoon. 
• Keep another bread slice to cover the stuffing. Press with your hands to stick both slices and the stuffing together. (Otherwise while dipping inside the batter the stuffing may fall).
• Cut the sandwiched bread slices diagonally to get two sandwich from one sandwich. If you are using sandwich bread (bigger size) give one more diagonal cut to get four sandwich from one sandwich; set aside. 
• In a bowl add gram flour, rice flour, corn flour, asafoetida, chilli powder, baking soda, oil and salt; dry mix with hand or using a spoon. 
• Add water and mix well till you get the bajji batter consistency (If you drop the batter using a spoon it has to fall).
• Heat oil in a pan till smoking hot and reduce the flame. Dip the sandwiched bread slices with stuffing inside the batter. 
• Drop the slices inside the hot oil and fry them on both sides till crispy. 
• Drain from oil and keep on top of kitchen towl. 
• Serve hot with ketchup or chutney.

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