Mysore Bajji ( Fritter)

Mysore bajji is a fried Pakodas. When I saw this Mysore bajji picture with a cup of coffee, I was just curious how it taste. I just gave a try. It was nice and tasty and good to have with a cup of coffee or chai or as evening snack.

Something interesting I thought. Mangalore Goli baje is liked by many and it is really yummy to eat when they are very hot and its world famous. Now how about making this Mysore Bajji and tasting it?
I have used maida, rice flour, curd and some coconut pieces. It is easy and quick and one should eat this fritters when they are hot.
Coconut chutney or any ketch up goes well with this fritters.

Lets see the recipe now.

Ingredients :

Maida (All Purpose flour) : 1 Cup
Rice Flour : 1 Cup
Curd : 1/2 Cup
Green chilly : 2
Coriander Leaves : 1 Handful
Curry Leaves : 8 to 10 leaves or more
Salt : To taste
Cooking Soda : a pinch
Coconut Pieces : 3 to 4 Tablespoons
Oil : 1 Cup (To fry)

Method :

1. Wash and cut coriander leaves, curry leaves and green chilly. Cut coconut pieces into small.

2. Take a big bowl and put maida, rice flour, cut coconut pieces, chilly  coriander, curry leaves, curd, salt and curd. Mix it well.
3. Mix it well and add a pinch of cooking soda and mix it well again.

4. Now keep a frying pan on the fire and heat. Add oil to it. Let it get heated.
5.Now take a handful of mixed dough and leave in oil like bonda (small sizes). (Squeeze the dough in oil).

6. Let it cook on both sides. Fry on medium heat. When they turn slightly brown remove from the oil.

7. Put it on a kitchen tissue. It helps to absorb extra oil in the fritter.

8. Serve Hot Mysore bajji with ketch up and a cup of Hot Coffee or Tea.

Note :

No need to mix the flour and leave it for resting. It might absorb more oil. Adding onions to the bajji batter is optional. (I have not added)
It should be eaten when they are hot. Adding more chilly is also optional.
Time : 20 minutes
Serves : 3 to 4 

Seeme badane kai Palya (Chayote Squash Dry Curry)

Seeme badene kai Palya/Chayote squash dry curry is  dry curry and you can have them with almost all main dishes.

I have used Seeme badane kai, green chilly and fresh  grated coconut. It is an easy dish and fits to all age groups taste bud.
No Onion or No Garlic is used in this curry.
Let us see the recipe Now :
Things Needed:
Seeme badane kai (Chayote Squash): 2 to 3
Curry leaves: 4 to 5
Coconut: 2 Tablespoons
Coriander Leaves : 2 Tablespoons
Green Chilly: 2
Salt: to taste
Oil: 1 Teaspoon
Mustard seeds: 1/2 Tea spoon
Urd Dal: 1/2 Tea spoon
Turmeric Powder: a pinch
Jaggery : 1 Tablespoon

Method:
1. Wash and remove the outer skin and the seed inside the Seeme badane kai  and cut into small pieces. Wash and cut coriander leaves and curry leaves into small pieces.

2. Grate coconut and keep it aside. Wash and slit chilly.
3. Now keep a pan on the fire. Add oil and heat. Add mustard seeds and urd dal. Let the mustard seeds spurt.
4. Add curry leaves and cut seeme badane kai pieces. Stir it nicely.

5. Add 1/2 cup of water and cook on low flame till soft. Add a piece of jaggery and slit green chilly.

6. Add salt and stir. Now add grated coconut and mix it well. Leave it for 1 minute.

7. Add coriander leaves and shift the Seeme badane Palya to a serving bowl.

8. Serve the ready Palya with hot rice, a spoon of ghee on the top of the rice just before serving. Or with chapati or poori.

 Note;
Seeme badane pieces should be cooked till soft. You can use little jeera while seasoning. Cooking on low flame will help the vegetable to cook nicely. Do not add salt in the beginning. Add when it turns soft. Must use fresh coconut. Use of jaggery is optional. You can dry grind chilly and coconut and then  add it to the dry curry. (optional)
Severs:2 to 3
Time: 15 to 20 Minutes.

Easy Pav Bhaji

Pav is bread and bhaji is curry Pav Bhaji is well known as street food (fast food) is loved by all.
Lets see how to make quick and easy bhaji  and have quicker Pavi Bhaji which can be enjoyed with minimum time.

All you need to buns(Pav) and some vegetables to cook. Here I have used carrots, potatoes and tomatoes. Some Pav bhaji masala to add to the baaji.

Ingredients for Baaji

Carrot : 2 to 3
Peas (I have used frozen ) : 1 Bowl.
Potatoes : 2 ( Medium sized)
Tomato: 2
Onion : 1 (Big)
Salt to taste
Ginger : Small piece
Coriander leaves : 4 to 5 sticks
Pav baaji Masaala powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Jeera powder : 1 Teapoon
Butter : 2 to 3 Table spoon
Oil : 1 Table spoon
Pav (Bread) : Required

Method : Masala (Bhaji)

1. Wash carrots, potatoes, ginger, remove the outer layer and grate it . Keep it aside.
2. Cut coriander leaves, tomatoes and onions into small.

3. Keep a pan on the fire and heat. Add 1 Tablespoon of oil and put 1/2 teaspoon of jeera.
4. Add tomatoes, grated ginger and fry nicely. Add carrots, peas and potatoes and fry till they turn soft.

5. Add salt, little turmeric powder, garam masala powder, pav bhaji masala powder and fry nicely.
6. Let it cook nicely till every thing mixes well. Add butter to it and shift the bhaji to a serving dish.

7. Add little coriander leaves to it. Add 1 tablespoon of butter to the bhaji. Mix it nicely.

8. Cut buns in the middle. Keep a tava (dosa pan) on the fire.
9. Heat and Keep cut buns and let it roast. Apply little ghee on both side and roast it.

10. Keep the roasted buns, a spoonful of bhaji and little onion on it and serve.

11. You can also serve cucumber raitha (pachadi) or a cup of curd along with Pav Bhaji.

12. You can toast bread and serve with Pav bhaji instead of buns.

Note: 

You can cook all the vegetables instead of grating them. Adding Spice according to your taste is optional. Adding butter is also optional. I have used MTR brand powders. You can use any brand of spice of your choice. You can use butter to roast buns instead of ghee. Bhaji can be used as curry for chapati, roti, poori and dosas.
Total Time : 30 minutes
Serves : 2 to 3