Mysore Bajji / Mysore Bonda Or Mangalore Bajji

I would love to say Mysore is famous for quite a few dishes which are made all over the world and also in different states of India. I am very proud to say that i am a mysore girl and also my husband too. There are lots of dishes which use the name mysore in them like mysore masala dosa, mysore pak, mysore bonda etc., It really makes happy to see some other blogs/ websites mention these dishes. This bonda/bajji made in the road side cart and restaurant we used to have it. I remember this fondly from my school and college days. Simple to make... I love to make this and share this recipe with everyone...Nice to have it in chilli weather for hot fried snacks with some hot chutney. It is also known as Mangalore bajji (Goli bajji)


Photobucket


Ingredients
  • Maida / All purpose flour - 1/2 cup
  • Rice flour - 1/4 cup
  • Baking powder - 1/4 tsp
  • Jeera seeds - 1/2 tsp
  • Green chillies chopped - 1 (Medium hot)
  • Salt to taste
  • Buttermilk (aprox 1/2 cup)
Method
  • Mix maida, rice flour, baking powder in a bowl
  • Add jeera seeds, green chillies, salt and add buttermilk ( batter should not be too thick or thin consistency should be dosa / idli batter if not enough buttermilk you can add it little bit
  • Leave for 5 mins
  • Heat enough oil in a pan
  • Take a medium size spoon or hand use whatever you like , i use spoon to pour the batter into the oil
  • Take a spoon full of batter and slowly drop into the oil fry till golden brown color
  • Serve hot with coconut chutney


Photobucket




| Copyright © Malas - Kitchen 20011 | | All rights reserved

Bendekai Morukolomb / Okra Stew

Bendakai more kolomb is a tamil (iyengar) word, in kannada it is called bendekai mosaru huli. This a type of yogurt stew. Very tasty and well suited with hot plain white rice. This is the one of my viewers request. This is a popular south Indian dish.


Bhendekai Morekolamb

Ingredients
  • Bendekai / Okra (Ladies finger) - 2 cups (chopped)
  • Thair / Mosaru / Yogurt (Curds) - 1 cup
  • salt to taste
  • Tamarind juice - 1 tsp
Masala Ingredients
  • Coconut / Thenga / Kai thuri - 1/4 cup
  • Dalia / Kadle / Hurkadle - 3 tsp
  • Green chilies / Hasar malaka / Hasaru mensinakai - 3 (medium hot)
  • Coriander leaves / Kothambri soppu - 4 tbspn
  • Mustard seeds / Kadag / Sasive - 1/2 tsp
  • Turmeric powder / Manje pudi / Harshina - 1/4 tsp
  • Water to grind - (aprox 1/4 cup)
Tempering :
  • oil - 2 tsp
  • Mustard seeds- 1/2 tsp
  • Red chillies - 2
  • Hing - 1/2 tsp
Method :
  • Grind the masala ingredients and keep aside
  • Wash and pat dry okra / bendekai and chop
  • Heat 1 tsp oil and fry the okra till cooked then
  • Add 1/2 cup and tamarind juice cook the bendekai / okra
  • Add masala paste add salt bring to boil for 2-3 mins
  • Heat oil add mustard seeds allow to splutter and hing, chillies pour into morukolomb
  • Cool down and add curds / yogurt ((Home made Mosaru / Moru (yogurt / curds) is used in this gravy.)
  • Serve with plain rice

bendkai morkolamb









| Copyright © Malas - Kitchen 20011 | | All rights reserved

Spinach Raita / Paalak Thair Pachadi

The almost similar as the other raita recipes but with palak. Just an attempt to use healthy veggies everyday in my cooking.


 photo palakpachadi_zps53bac2f7.jpg


Ingredients

  • Palak leaves - 1 cup
  • Thair / Yogurt / Curds - 1-1/2 cups
  • Coconut / Thenga - 2 tsp
  • Salt to taste

Tempering

  • Mustard seeds - 1/2 tsp
  • Channa dal - 1 tsp
  • Hing - A pinch
  • Red chillies - 2

Method

  • Chop and wash the palak and cook it using little bit of water. Drain out the water
  • Add curds , salt , coconut mix well
  • Heat pan add oil and add mustard seeds, channa dal and chillies and hing allow tosplutter and dal turns brown and pour into the pachadi
  • Serve with rice

Photobucket







| Copyright © Malas - Kitchen 20011 | | All rights reserved