Monday, May 22, 2017

Gulkand Ice Cream Recipe | Eggless Ice Cream Recipes

gulkand ice cream
Gulkand Ice cream recipe with step by step photos.Summers call for mocktails, fresh fruit juices. popsicles, ice creams and kulfis to beat the heat. I am not an Ice cream lover though I would like to eat them once in a while and I prefer Kulfi to Ice cream any day.But TH is very fond of Ice creams and he always buy a small ice cream tub or a cone or at least an ice cream bar when he accompanies me for shopping.
gulkand ice cream
Though I prepare Mango Ice cream and Mango Kulfi  without fail every mango season I never ventured out to try other icecream flavors at home back in India.But after shifting to Singapore we miss having those Indian Ice cream flavors and hence I made this Gulkand Ice cream recently and TH loved it to the core and finished the box even before I realized.So, this time I decided to blog about it before it gets disappeared again in my refrigerator.
gulkand ice cream
I am posting a very simple eggless and no churn gulkand ice cream recipe which I prepared following my basic Ice cream recipe.I use the same Ice cream base to prepare the Mango Ice cream and it turns quite creamy and delicious.Following the same base one can prepare various flavors like Chocolate, Pistachio, Butterscotch,Strawberry, Mixed berry, Paan etc.I hope I will try other flavors and post them in my blog at least in near future,till then enjoy my easy home made gulkand ice cream.
gulkand ice cream
Here is how to prepare Gulkand Ice cream recipe with step by step photos:
Eggless Gulkand Ice Cream Recipe:
yields: 12-15 scoops | Author: Prathibha
Prep time: 20 mins | Cooking time: NIL | Total time: 20 mins + freezing time
Cuisine: Indian | Category: Desserts/Ice Creams

Ingredients:
2 cups heavy Whipping Cream,chilled
1/2 cup full cream Milk,boiled and cooled
1/2 cup Condensed milk
5-6 tbsp Gulkand/Rose petal jam
few drops of rose essence,optional

Method:
  • Chill a large bowl with the beating blades in the freezer for an hour or two.
  • Reserve 2 tbsp of Gulkand and grind 1/4 cup Gulkand with full cream milk to a smooth puree.
  • Pour the heavy whipping cream to the chilled bowl and whisk it with the electric whisker until it forms soft peaks.
  • Add condensed milk, rose essence(if using),ground gulkand puree and reserved gulkand to the whipped cream and gently fold it until the mixture is uniform.You can even use the electric whisker but I prefer to fold to maintain the creaminess of ice cream.You can taste the mixture at this point and add more condensed milk if you need.
  • Pour it into a freezer safe box and cover it with lid tightly and freeze it for 7-8 hours until it is set.
Scoop it and serve.

Notes:
  1. This ice cream is set at once and hence try to whip the cream until soft peaks and fold the rest of the ingredients into the whipped cream gently whip helps in getting a creamy ice cream.
  2. You can even use rose syrup while mixing the ingredients which helps in giving a nice rose colored ice cream.As I did not have it I have not used it.
  3. Also adding rose essence gives a nice flavor to the ice cream, do not skip it.
  4. You can add sugar instead of condensed milk but I prefer the condensed milk as it gives nice creaminess to ice creams.
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Thursday, May 18, 2017

Mango Pannacotta Recipe using Agar Agar | Layered Mango Pannacotta

mango pannacotta
Mango Pannacotta recipe using agar agar with step by step photos. Pannacotta is one of my favorite desserts and it is my go to dessert when I am confused which dessert to prepare for  the guests. I have already posted Vanilla Pannacotta which was always well received by my guests.I always demould the pannacotta and serve it with fresh fruit pieces and fruit reserves or berry coulis and hence it makes the dessert look even more tempting with minimum work.One can set the dessert either in small glass jar with both the layers of mango and vanilla(or coconut) one above the other or can set it in an angle like how I did to make it look more pretty.
layered mango pannacotta
I personally do not like hard pannacottas, for me the consistency should neither be runny nor hard.I like it soft, smooth and creamy kind of texture in my pannacotta. I always use China grass strands for pannacotta and always succeeded with the measurements as mentioned in the recipe to get the perfect texture.But I felt when it comes to agar agar powder you need to be bit experimental and decide on the quantity to get the texture you like. I had tried it once with 2 tsp agar agar powder for the mentioned quantity of milk(liquid) and I find the pannacotta bit hard and not for my liking and hence I mentioned 1.5 tsp of agar agar powder in the recipe. If you are sure of the quantity of powder for the amount of liquid, you please proceed with your measurements following the recipe.
vegan mango pannacotta

I have tried both the versions of Mango Pannacotta - using cream and the Vegan Mango Pannacotta using Coconut milk and I must say that I like the version with the cream more as it was more creamy compared to the vegan version and is my personal preference. However I am posting both the regular version using cream and the vegan version of mango panncaotta using coconut milk so that one can adapt either of the two versions according to their choice.
Check out other mango dessert recipes in my blog here - AamrasAmrakhandMango FudgeSeekaraneMango Ice-cream,Mango Kulfi, Layered Mango Phirni
mango pannacotta
Here is how to prepare  Mango Pannacotta recipe using agar agar with step by step photos:
Mango Pannacotta Recipe using Agar Agar:

Serves 10-12 | Author: Prathibha
Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins + standing time
Cuisine: International | Category: Desserts

Ingredients:
for Mango layer:
2 large ripen Alphonsos,peeled and chopped
1/3 cup Water
1/4 cup Sugar
5 gms Agar-Agar strands or 1.5 tsp Agar Agar powder or 1 tsp Gelatine
juice of 1/2 Lemon

for Cream layer:
1 cup(250 ml) fresh full fat Cream,25%-30%
1 cup(250 ml) full fat Milk
1/2 cup Sugar
1 Vanilla bean or 2 tsp Vanilla extract
1/3 cup Water
5 gms Agar-Agar strands or 1.5 tsp Agar Agar powder or 1 tsp Gelatine

for Coconut cream layer-Vegan version(instead of cream layer):
1 cup Water
1 cup thick Coconut milk
1/2 cup Sugar
1/8 tsp Salt
1.5 tsp Agar Agar powder or 5gms Agar Agar strands
Method:

for Mango layer:
  • If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using gelatine or agar agar powder just mix the powder in 2 tbsp HOT water.
  • Peel and cut the mangoes into cubes and grind it to a smooth puree in the mixie.Measure it to get 2 cups of Puree.
  • Remove the extra water from china grass mixture and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.
  • Add sugar to the mixture and let it dissolve completely and add the mango puree to the mixture until it becomes hot(not bubbling) and switch off the flame.Add lemon juice to it and mix nicely.
  • Pour the mixture into individual small glass jars until they are filled into half. I have kept the jars in a muffin tray at an angle and poured the mixture and let it set until the time you prepare the cream layer.
for Cream layer:
  • If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using gelatine or agar agar powder just mix the powder in 2 tbsp HOT water.
  • In a thick pot add milk and cream together and bring the mixture to a boil on low flame.
  • Add sugar to it and also add scraped Vanilla pod(or vanilla essence) to the mixture and mix well until the sugar dissolves.
  • Meanwhile if you are using china grass,remove the extra water and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.
  • Remove the vanilla cream mixture off the heat.Add the strained melted china grass(agar-agar or gelatine) mixture and mix well immediately and keep it hot.
  • Pour the mixture in the glass jars on the mango layer and let them come to a room temperature.
  • Cover it with cling wrap or lids and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight.
for Coconut layer - Vegan version:
  • If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using agar agar powder just mix the powder in the water and bring it to a boil.
  • Add sugar and let it dissolve completely.
  • Now add coconut milk and salt and mix nicely and let it come to a boil,you do not need to make it bubbling.
  • Add salt and mix it nicely.
  • Pour the mixture in the glass jars on the mango layer and let them come to a room temperature.
  • Cover it with cling wrap or lids and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight.
Garnish with small mango cubes and mint leaves.Serve it chilled.

Notes:
  1. I used small glass jars so I did not grease them but if you want to unmold you can grease the bowls before pouring the mixture.Run the knife around the set pannacotta and gently tap it onto the serving plate.
  2. It is a basic thumb rule to use 5gms of China grass for half liter of milk and hence I used the same measurements even for Pannacotta and I got really soft,silky and smooth dessert. 
  3. Do not add melted china grass mixture to the cream mixture when it is boiling,this might curdle the mixture.It is always advised to add it only after it is removed from the stove.Always strain the china grass mixture as they contain small particles of undissolved china grass in it.
  4. The addition of lemon is optional.But I highly recommend to use it as it lifts the mango flavor in the dessert.
  5. You can add 1/3 cup of orange juice while blending mango,it enhances the mango flavor in the dessert.
  6. For a VEGAN version avoid Gelatine in the recipe and use the coconut layer method instead of the cream layer method.
mango pannacotta

Monday, May 15, 2017

Eggless Coconut Cookies Recipe | Eggless Cookie Recipes

coconut cookies
Eggless Coconut Cookies Recipe with step by step photos.I rarely baked cookies all these years because we were calorie conscious and was always worried about the amount of butter used in the preparation of cookies.Now I have a toddler at home who is fond of all these baked goodies and hence started baking more than before these days.Though he is fond of only chocolate based bakes like chocolate cake, choco chip cookies etc I am bitten with the baking bug that I am baking breads,cakes and cookies crazily these days.
eggless coconut cookies
I love all the cookie varieties,buns,breads,cakes that are available in Bangalore Iyengar bakeries and the Coconut cookies are one of them.Today I am posting the recipe of  Coconut cookies using  dessicated coconut, the recipe is very quick and easy and is also versatile. I have used regular flour in the recipe but one can easily substitute it with wheat flour.You can add raisins, dried cranberries or chopped cashews while making the dough and it adds a nice bite to the cookies. I have few more cookie recipes in my drafts that I will post them some time later.
Check out other cookies recipes in my blog - Eggless Tutti Frutti Cookies, Multigrain Crackers.
eggless coconut cookies
Here is how to prepare eggless coconut cookies recipe with step by step photos:
Eggless Coconut Cookies Recipe:
yields 20 small cookies
Prep time: 20 mins | Baking time: 20 mins | Total time: 40 mins
Cuisine: Indian | Category: Cookies

Ingredients:
1 cup All purpose flour
2 tsp Corn flour
1/8 tsp Baking Soda
1/3 cup Dessicated coconut
1/3 cup Butter, at room temperature
1/3 cup Sugar,powdered
1/2 tsp Vanilla Essence
2-3 tsp Milk
2 tbsp Dessicated coconut,for topping

Method:
  • Sieve flour with corn flour and baking soda a couple of times and keep aside.
  • Cream the butter with powdered sugar until creamy and pale and then add vanilla essence and beat again.
  • Add the sieved flour mixture and dessicated coconut(1/3 cup) and mix until the mixture resembles the crumbs.Now add a couple of teaspoons of milk and mix until it forms a dough, do not over mix it.
  • Preheat the oven at 180 deg C for 10 mins.
  • Place a parchment paper on the cookie tray and keep it ready.
  • Spread 2 tbsp dessicated coconut in a plate.
  • Make small balls out of the dough and roll the balls on one side in the dessicated coconut and place the doughy side does(coconut side up) on the tray and gently press it. Repeat the same and prepare all the cookies and place them at a distance giving them enough space to raise while baking.
  • I do not like if the cookies spread more and hence I usually refrigerate the cookie tray for 5-7 mins in the refrigerator, however this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough in the refrigerator,this avoids the cookies get spread more while baking.
  • Bake it in the oven at 170 deg C for 15-18 mins, keep an eye on the cookies after 10-12 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
  • The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.
Serve them with a glass of milk or as a snack.

Notes:
  1. Replace all purpose flour with wheat flour for a healthy variation. I always prepare these cookies with wheat flour and very rarely I prepare them with the maida.
  2. You can add raisins or dried canberries to the cookie dough, they add nice bite to the cookies.
  3. The amount of sugar mentioned is perfect for us as I like my cookies slightly sweetened.But if you want them sweet you can increase sugar upto 1/2 cup.
  4. You can increase the butter quantity to 1/2 cup for buttery cookies but this quantity is right enough for us.
  5. The addition of cornflour makes the cookies light, hence I highly recommend to use it.
eggless coconut cookies

Thursday, May 11, 2017

Drumstick leaves Rice | Murungai Keerai Sadam | Drumstick leaves Recipes

drumstick leaves rice
Drumstick leaves rice recipe with step by step photos.Drumstick leaves has very good amount of Iron and it is a powerhouse of nutritional values and hence it is advised to include it often in our diet. But it is a very tedious process to remove the leaves from the stems otherwise these leaves have a peculiar taste compared to other greens.It was difficult for me to get these greens regularly when I was in Mumbai but I am enjoying these greens in Singapore. So, when ever I make a trip to little India I always load my bags with all the various greens like drumstick leaves, gongura leaves, palak, methi etc.
Though it is tedious to pluck the drumstick leaves but it is worth the effort because of the nutrients provided by these greens to us.
drumstick leaves rice
My mom prepares drumstick leaves curry, stir fry, rasam, drumstick leaves podi and add it to the dosa batter and adai batter to prepare dosas.Most of the times I end up making dosa or curry with them but when I get it in large quantities I prepare drumstick leaves rice variety or podi so that I can eat it on daily basis for long time.I prepare this rice in a similar way as I prepare curry leaves rice so one can adapt the same recipe to prepare curry leaves rice by replacing the drumstick leaves with the curry leaves in the recipe.
drumstick leaves rice
Check out other rice varieties using greens in my blog:
murungai keerai sadam
Here is how to prepare drumstick leaves rice recipe with step by step photos:
Drumstick leaves Rice Recipe | Munagaku Rice:

Serves 2 | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: South Indian | Category: Main course - Rice variety

Ingredients:
1 cup Sonamasuri/ Raw Ponni(or equivalent)
2-2.25 cups Drumstick leaves
5-6 Cashewnuts,broken
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Oil,preferably Sesame Oil
Salt,to taste

to roast and grind:
1 tbsp Chana dal
2 tsp Urad dal
1 tsp Cumin seeds
1 tsp Pepper corns
4 Red chilies
1.5 tsp Tamarind
2-3 tbsp Sesame seeds, optional

Method:
  • Wash and soak rice for half an hour and cook it as you wish.I cook the rice in the rice cooker by adding 2.5 cups of water and it comes out nice and fluffy.Cool the rice.
  • Dry roast chana dal and urad dal until they turn brown and then add cumin seeds, peppercorns and red chilies and fry further until they are fried and the red chilis starts getting black spots.Add sesame seeds and tamarind and fry for another minute.Cool them and add salt and grind it into a coarse powder.
  • Remove the leaves from the stems of drumstick leaves and wash them nicely and drain off the excess water.
  • In the same pan add a tsp of oil and add the drumstick leaves and fry them until they turn slightly crispy, do not cover the pan else the leaves will turn soft.Continue frying until the leaves becomes slightly crisp,it will take roughly 8-10 mins.
  • Cool them and add to the powdered spices and grind again to a powder.
  • In a big kadai heat oil and crackle mustard seeds and add chana dal and urad dal and fry until they slightly red in color and then add broken cashewnuts and fry until they turn golden brown in color. Now add the ground drumstick leaves powder mixture to it and mix nicely and cook for a minute.At this stage you can store this mixture for 8-10 days in the refrigerator and use the required amount of mixture when required.
  • Now add the cooled rice to the drumstick leaves mixture and mix it nicely.
Serve it with fryums.

Notes:
  1. You can avoid sesame seeds if you want but it gives a nice balanced taste to the rice.
  2. When I get hold of drumstick leaves I usually make this mixture in large quantity and store it in refrigerator.So all I need to do when I want a variety rice is to mix with cooked rice and it is ready.
  3. You can prepare the curry leaves rice in the same process by replacing the drumstick leaves with the curry leaves.
drumstick leaves rice
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Monday, May 8, 2017

Easy Mango Ice cream Recipe | No Churn Homemade Mango Icecream

mango ice cream
Mango Ice cream recipe with step by step photos.I always look forward for Mango season for obvious reasons, I love this king of the fruits so much that I don't mind eating them for every meal. While we both(myself and the kiddo) are big fans of this fruit and love to eat it by itself, DH does not like to eat the fruit but he loves the mango in the form of Mango LassiMango Ice-cream or Mango Kulfi. So every summer I prepare the Mango Ice-cream and Mango Kulfi with out fail for DH sake so that he can also enjoy the mangoes.
I have already posted a Mango Ice-cream recipe where the ingredients are same but the preparation process is slightly different, it needed to be churned twice to get the creamy texture.In today's post I am sharing the Mango Ice cream recipe which does not need churning and it is made out of heavy cream which is whisked nicely before it is mixed with the mango pulp which helps in giving a nice creamy texture to the ice cream.Prepare this delicious and creamy mango ice cream and enjoy it until the season lasts!
mango ice cream
Check out other Mango recipes here in my blog:
Here is how to prepare Mango Ice cream recipe with step by step photos:
Homemade Mango Ice cream Recipe:
yields:1 medium tub | Author: Prathibha
Prep time: 20 mins | Cooking time: N/A | Total time: 20 mins + setting time 8-10 hrs
Cuisine: Indian | Category: Desserts

Ingredients:
3 large Alphonso Mangoes
1 cup Condensed milk
1 cup Heavy cream/Whipping cream(30% fat)
2-3 tbsp Sugar,if needed(optional)
1-2 tbsp Milk

Method:
  • Keep a large bowl and the whisk blades in the freezer for an hour.Chill the heavy whipping cream too overnight.
  • Wash, peel and chop the mangoes and grind it with condensed milk,milk and sugar to a smooth puree.
  • Now whip the cream in the chilled bowl until you get soft peaks.It tastes approximately 8-10 mins.
  • Now add mango puree to the cream and gently fold until you get a uniform mixture.
  • Now pour the mixture in a freezer safe box or an Aluminium Icecream box with lid and cover it tightly with the cling wrap and keep it in freezer for 6-8 hours undisturbed.
While serving remove the box/tin and leave it on the counter for 2-3 mins and scoop out the ice cream and serve it chilled.You can add the toppings of your choice - nuts, mango sauce or mango cubes and enjoy!!

Notes:
  1. You can use tinned mango pulp if you do not get fresh mangoes.
  2. Kesar mangoes or Karnataka Badami variety of mangoes are good alternatives to alphonso mangoes.
  3. You can use Amul cream if you are in India but make sure you whip the cream nicely until it is slightly stiff and follow the same process.
  4. The addition of sugar enhances the sweetness and taste of the ice cream and I recommend to add it.
  5. Do not add more milk while grinding, if you can avoid adding milk while grinding it is good too.
  6. If you have mango essence you can add that while whisking the cream.
  7. We are using double cream or heavy whipping cream to prepare this ice cream and whisk it nicely until semi stiff peaks which gives rich and creamy ice cream. In case you do not get heavy cream use the regular cream and follow the same process and once the mixture is semi solid say after 2-3 hours whisk it again to a smooth puree and freeze it again.This ensures that you get creamy ice free icecream.
  8. You can create various flavors by just replacing the mango puree with various fruit purees or nuts to prepare various ice cream flavors.
mango ice cream

Tuesday, May 2, 2017

Potato Kurma Recipe | Aloo Kurma | Side dish for Roti,poori

aloo kurma
Potato Kurma recipe with step by step photos.Aloo Korma is a typical south Indian recipe which is a perfect combination with poori and in Andhra it is paired with Ghee rice which tastes absolutely delicious.We usually prepare either Potato masala or Potato kurma or Mixed vegetable kurma or Mixed vegetable Sagu for poori and it goes very well with it.I love the combination of ghee rice and alu korma and for me it is a match made in heaven kind of food. I had this combo for the first time at my close friend's place when I was in school and I instantly fell in love with that combo and from then I always prefered to eat with Ghee rice or Coconut rice instead of poori.
potato peas kurma
Check out other side dishes for Poori:
potato kurma
Here is how to prepare the Potato Kurma recipe with step by step photos:
Potato Kurma | Aloo Kurma Recipe:
Serves 2-3 | Author: Prathibha
Prep time: 15 mins | Cooking time: 25 mins | Total time: 40 mins
Cuisine:Andhra | Category: Side dish

Ingredients:
2 Potatoes,peeled and diced into cubes
1/4 cup fresh/frozen Green peas
1 Onion, sliced
1 small tomato, chopped
10-12 Curry leaves
1.5 tsp Coriander powder
1 tsp Red chili powder
1/4 tsp Garam masala
1/2 tsp Turmeric powder
1 tbsp Coriander leaves,to garnish
Salt, to taste

to temper:
2 tbsp Oil/Ghee
1 tsp Cumin seeds/Shahijeera
1 Bay leaf
2-3 Cloves
1/2" Cinnamon
1-2 Cardamom pods,slightly crushed

to grind:
1/3 cup fresh grated Coconut
4-5 Cashewnuts
1 tbsp Khus Khus( I did not add)
1 tsp Fennel seeds
1/2" Ginger
2 Garlic pods
2 Green chilies

Method:
  • Heat oil in a cooker and add all the ingredients under the section ' to temper' and fry for a couple of minutes.
  • Add sliced onions and curry leaves and fry until they turn translucent,then add chopped tomatoes and fry well.
  • Now add peeled and cubed potatoes and green peas and fry well for 2 minutes and then add turmeric powder, garam masala, red chili powder, coriander powder and salt and fry the masalas for a minute.
  • Meanwhile grind all the ingredients under the section ' to grind' to a fine paste by adding enough water.
  • Add the ground paste to the fried potato mixture and continue frying until the masala is nicely fried with no raw smell.
  • Now add 1.25 cups of water and let it come to a boil and then close the lid and pressure cook for 2 whistles.
  • Once the pressure is dropped remove the lid and add coriander at the end.
Serve it hot with poori/roti/chapathi/Ghee rice/Coconut rice/Jeera rice/Pulao.

Notes:
  1. In Andhra style Kurma fennel seeds are not added, but I highly recommend to add it as it gives a nice flavor to the kurma.
  2. The addition of green peas is optional but I like to add it.
  3. Khus khus is an essential ingredient for south Indian style kurma and also it gives the thickness to the gravy, so do not skip it. I did not add it as it is not available here.
  4. The gravy thickens as it sits so add water accordingly.
potato kurma

Thursday, April 27, 2017

Mangalore Bonda Recipe | Goli Baje | Mangalore Bajji

mangalore bajji
Mangalore onbda recipe with step by step photos.Mangalore Bonda is a popular Karnataka snack which is originated from Mangalore but is famous across many South Indian hotels.It is also known as Mangalore Bajji and it is called as Goli Baje in Tulu,a native language of Mangalore.
When we had gone for a family trip to a few places in Karnataka, I finally got a chance to taste authentic Mangalorean dishes for the first time. I have posted few recipes - Mangalore Buns and Bonda Juice recipes which I posted long back, even those recipes were inspired from my Mangalore trip.Though Mangalore cuisine is predominantly non-vegetarian, it has various breakfast and snack options which tastes really good and I am kind of addicted to them. Few of my personal favorites from Mangalore are Goli BajeMangalore Buns, Neer Dosa, Churmuri, Kadubu, Bonda Juice to name a few.
mangalore bonda
Mangalore Bonda is a very simple Bonda recipe with no grinding required and is made out of maida and sour curd as main ingredients unlike the regular bondas made out of rice batter or besan.The preparation process is very simple and quick to make just that you need to rest the batter for enough time,it gives a nice distinct taste and also helps in puffing up in the oil nicely. They can be served in Breakfast or as a snack. In hotels for breakfast it is usually served in the size of small oranges and at home it is usually prepared like small fritters in the size of amlas.You do not need to do any shaping, you can drop a spoonful of batter in the hot oil.If the batter has a right consistency, the moment you put the batter in the hot oil it puffs up nicely and forms like a ball.
Check out other bonda and bajji snacks recipes in my blog:
mangalore bonda
Here is how to make Goli baje with step by step photos:
Goli Baje | Mangalore Bonda Recipe:
Serves 2-3 | Author: Prathibha
Prep time: 5 mins | Cooking time: 15 mins | Total time: 20 mins + fermentation time
Cuisine: Mangalorean | Category: Snacks

Ingredients:
1 cup All purpose flour/Maida
1 tbsp Rice flour
1/2 - 2/3 cup Sour curd,more if needed
2-3 Green chilies, finely chopped
2 tbsp finely chopped Coriander leaves
1 tbsp finely chopped Curry leaves
1.5 tsp finely chopped Ginger
2-3 tbsp finely chopped Onions,optional
1 tbsp finely chopped Coconut pieces,optional
1/4 tsp Cooking soda
Salt to taste
Oil,to deep fry

Method:
  • Mix the flour and rice flour with sour curd and salt and mix it nicely to a smooth thick batter of dropping consistency, it should not be either very loose or very hard and should be slightly thicker than the idli batter consistency but not hard like chapathi dough,add sour curd if required.
  • Cover it and let it ferment for 3-4 hours.
  • Add chopped green chilies,coriander leaves, curry leaves,ginger,coconut pieces and onions and mix it nicely.
  • Heat oil in a thick kadai .
  • Now mix in the cooking soda to the batter and mix it nicely.
  • Wet your fingers and drop in small amla sized portions of the batter in the oil , add 6-7 per batch at a time and do not over crowd the pan.Wet your hands every time you drop in the batter for uniformly looking round fritters.You can even make big lemon sized balls if you are preparing for breakfast and in that case do not add more than 2-3 at a time.
  • Fry them until they turn golden brown in color on medium flame.
Serve them hot with Coconut chutney.It is better to eat them hot else they will turn chewy.

Notes:
  1. Use only sour curd for the recipe as it gives unique taste to the bajjis. 
  2. Fermentation process is also very important for soft,fluffy bajji else they would come hard.
  3. I did not have coconut pieces at that time, but they add nice bites to the bajjis. I like to add onions for my fritters,but you can avoid it completely.
  4. Add soda to the batter just before making them.
  5. The addition of rice flour adds a nice crispyness to the fritters, you can avoid it if you do not have it.
goli baje
 
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