GOLI BAJE (MANGALORE BAJJI)

Goli Baje

It is a Mangalorean dish. The name itself describes it "Goli" meaning round like a marble and "Baje" meaning bajji which is a deep fried dish. I like this dish a lot and earlier use to eat this only in hotels. Now being married to a Mangalorean family I got to know its such a simple dish and so easy to prepare this at home. 


Ingredients:
Maida - 4 cups, Curds - 2 cups, Onion - 2 (optional), Baking soda - 1 spoon, Green chillies - 2, Chopped Coriander - 3 spoons, Oil for deep frying, Salt as per taste.






Preparation Method:

  1. Sieve the maida and baking soda together and keep aside.
  2. Mix all the other ingredients along with the sieved maida and prepare a batter that is thinner than the chapati dough consistency.
  3. Heat the oil in a deep bottom pan or handi.
  4. Take small quantity of the batter in hand and slowly drop it from the tip of your fingers in the oil. ( no need to worry about the shape while dropping. make sure you drop it just above the oil and not from very far.)
  5. Deep fry them till they are deep brown.
  6. Serve them hot with coconut chutney.

Serves: Makes up to 25 pieces.

Comments

Post a Comment

Popular posts from this blog

TASTY POTATO RINGS

Image
TASTY POTATO RINGS Ingredients: 2-3 potatoes,2 tomatoes,salt-red chilli powder as per taste,honey,vinegar,tomato ketchup,2 spoons ghee,oil for frying,1 spoon sesame. Preparation method: Boil water and cook potatoes till its half cooked. Peel its skin and cut it as chips. Fry them in oil. Grind tomatoes to make a paste. Heat ghee in a pan, add sesame and fry it till turns golden brown. Add tomato paste,salt,chilli powder and mix. Later add vinegar, honey n mix. Finally add fried potatoes n serve. Serves-3.
Read more

PALAK AVAREKALU

Image
PALAK AVAREKALU Ingredients: Spinach leaves (ಪಾಲಕ್ ಸೊಪ್ಪು) - 1 bunch, Avarekalu (ಅವರೇಕಾಳು/Hyacinth beans/SurtiPapdi) - 250 gms, Onions - 2 finely chopped and 2 for grinding, Tomato - 2, Garlic - 7 to 8, Green chillies - 3, Ginger - 1 inch, Coriander powder - 1 spoon, Jeera powder - 1 spoon, Garam masala powder - 1 spoon, Red chilli powder if desired, Oil - 2 spoons, Salt as per taste. Preparation Method: Boil the avarekalu in water with little salt and turmeric powder. Heat oil and fry the onions,garlic,green chillies and ginger together. Add the palak leaves and fry little. Add tomato and cook for few seconds. Add all the masala powders and mix well. Allow it to cool and grind this mixture. Heat oil in the same pan and fry the chopped onions. Add the ground mixture and boiled avarekalu and mix. Finally add salt and allow it to boil by closing the lid. Palak Avare is ready to be served with chapati, poori and also with rice. Serves: 5-6.
Read more

MENTYA SOPPU UDURU (DRY) PALYA

Image
MENTYA SOPPU DRY PALYA Mentya soppu means fenugreek leaves. Many dishes can be prepared using mentya soppu like paratas, dal, pulav...... This recipe is unique and I learnt it from my mom. I always loved eating it and now love preparing also..... Ingredients: Mentya soppu - 1 big bunch, Besan (ಕಡಲೆ ಹಿಟ್ಟು) - 1small bowl, Dry red chillies - 2, Jaggery - 1 small piece, Tamarind juice - 4 spoons, Red chilli powder - 2 spoons (depends on the taste), Turmeric powder - 1/2 spoon, Oil - 5 big spoons, Mustard seeds - 1 spoon, Salt as per taste. Preparation Method: Heat oil in a pan and splutter the mustard seeds. Cut the red chillies into small pieces and fry them in oil. Add the finely chopped fenugreek leaves and mix well. Allow it to cook for 5 mins by closing the lid. Dry roast the besan for 5 mins on a high flame. Mean while make a thick paste of the besan by mixing the besan, turmeric powder, red chilli powder, salt and water. There should be no lumps in the pa
Read more