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Saturday, December 5, 2009

Goli Baje / Mangalore Bajji

Ingredients:
1 cup All Purpose flour / Maida
1/2 - 1 tsp Bengal Gram flour/Kadle hudi / Besan
1/2 - 1tsp Bombay Rava / Sanna Sajjige
1/2 - 3/4 cup Curd / Yogurt
Small piece of Ginger
8 - 10 Curry leaves
3 - 4 Green Chillies
2 tsp Sugar
1/4 tsp Cumin seeds / Jeera
Pinch of Baking powder
Salt to taste
Oil

Recipe:
Chop ginger, green chillies, curry leaves into small pieces as shown in the picture below.

Put bengal gram flour, baking powder, bombay rava in a vessel and mix them well. Add yogurt and mix. Add chopped ingredients, cumin seeds, salt, sugar and mix them well. Add all purpose flour and mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and slowly drop it into oil. Deep fry until they turn golden in color.

Serve hot along with chutney or sambar. The above mentioned ingredients will serve 10-12 Goli Bajes.

Banana in Coconut Jaggary

Ingredients:

2 medium sized Bananas / Baale Hannu (Preferred: Kadali or Elakki Bale Hannu)

2-3 tsp grated Jaggary

2-3 tsp finely grated Coconut

1 tsp Sugar

1 tsp Honey

1/2 tsp Ghee

1 tsp broken Almonds

1 tsp broken Cashew nuts

1-2 Cardamoms / Elakki / Elachi

Recipe:

Remove the outer skin of each banana and chop them into medium thick round pieces as shown in the picture below.

Transfer this to a bowl. Add all other ingredients and mix them well.

Refrigerate and serve chilled. This dish is prepared during festivals for Naivedyam.

Baale Hannu Rasayana / Banana Rasayana

Ingredients:

3 medium sized Bananas / Baale Hannu (Preferred: Kadali or Elakki Baale Hannu)

1/3 cup grated Jaggary / Bella

1/4 cup Sugar

1.5 cups Coconut Milk

1 Cardamom / Elakki / Elachi

2 tsp Sesame seeds / Ellu (optional)

2-3 tsp finely grated Coconut (optional)

Pinch of Salt

Recipe:

Remove the outer cover of each banana and chop them into small pieces as shown in the picture below.

Put this chopped bananas in a bowl. Add sugar, jaggary, pinch of salt, mix them well and keep them aside for about 20 -30 mins.

Remove the outer cover of cardamom and mash the seeds into smooth powder using any hard material. Add this cardamom powder to the vessel containing chopped bananas. Add coconut milk and mix well.(For Coconut milk: Grind around 1 cup of fresh grated coconut into smooth paste by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth.)

Refrigerate and serve chilled. It also goes well with Neeru Dosa / Semige.

Note:(optional)

Put 2 tsp of sesame seeds in a pan and fry in medium flame. Once it starts spluttering, add 2-3 tsp of finely grated coconut in low flame until they turn light golden in color. Add this to Rasayana before refrigerating.