Dil Leaves (Sabbassige soppu) Goli Baje

Sabbassige Soppu or Dil leaves are very good for health...A thought came into my mind, that I should try using this leaves and prepare Goli Baje.  Goli Baje are very popular munch in Dakshina Kannada, Udupi and Mangalore side. It's raining heavily, a plate full of Hot Golibaje by the side of you with cup of Coffee or Tea, thats the way you should enjoy rainy days in our side, I mean Udupi side. Here is a recipe that makes You definitely Happy and here You go enjoy your own way.

 Things needed :

Maida ( All purpose flour ) : 1 Cup.
Curd (Dahi).: 1/2 Cup
Green chillies: 2 to 3.
Sabbassige Soppu( Dil leaves) : 1 Cup.
 Jeera: 1/2 Tea spoon.
Coconut pieces : 2 Tablespoons
Curry leaves : 6 to 8
Ginger : a small piece
Salt : to taste.
Ingh : a pinch.
Cooking Soda:  a pinch ( or less than quarter spoon).

Oil : 1 cup.

 Method : 

1 Wash and cut Dil leaves, green chilly, curry leaves into small and keep it aside.
2. Cut coconut pieces and keep it aside.
3. Wash and remove the outer skin of ginger and grate .
4. Take a big bowl and put maida, cut dil leaves, green chilly, grated ginger, cut coconut pieces, salt and mix it well.
6. Add curd and mix it nicely. Leave it for 10 to 15 minutes.

7. When you are ready to fry add a pinch of cooking soda (bicarbonate soda) and mix the dough again.

 


8. Keep oil for frying. Let it get hot.
 

9. Take a handful of dough and drop little by little dough in oil slowly and fry them till golden brown and remove from the hot oil.
10. Put them on kitchen tissue to absorb extra oil.
11.Repeat the same with remaining dough.
12. Serve hot Dil leaves Goli Baje with a cup of hot tea or coffee.

Note :
Mix cooking soda just before you fry golibajes. Must serve hot golibajes.If it turns cool it becomes like sponge and does not  taste good. You can also prepare golibajes adding only coriander leaves or methi leaves. Use any one of the leaves at time to know the good taste of the golibajes.
Serves 2 to 3
Time : 30 minutes.

White Pumpkin - Avade Huli

White Pumpkin - Avade ( A kind of bean seed) Huli is a curry and  You can have this with rice, chapati, pooris , Idlies and Dosas.

Things Needed:
White Pumpkin: 3 to 4 cups.( cut into medium size).
Avade Seeds:  1/2 cup
Coconut : 1/2 cup
Tamarind: 1 small ball size.
Toor Daal: 2 Table spoon.
Salt : to taste.
Sambaar Powder : 2 to 3 Tea spoons.
Curry Leaves: 5 to 6
Water : 2 cups.
Jaggery : 1 Table spoon.
Turmeric: a pinch.
Method:
Wash and soak Avade seeds over night or 4 to 5 hours. Cut white pumkin into small pieces.( medium sized). Soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside. Wash and cook toordaal  and Avade seeds for 8 to 10  minutes in pressure cooker and keep it aside. Grind coconut  and samaar powder with little water till paste and keep it aside.

Now take a big pan and put water and bring it to boil. Add pumpkin pieces and cook for 5 to 8 minutes. Add cooked daal and Avade to it, after the pieces softened. Add tamarind pulp, and jaggery and cook for 1 minutes. Now add salt to it. Add ground coconut mixture to the boiling mixture. Mix well and cook for 3 to 5 minutes. Add curry leaves to  Avade White Pumpkin Huli and serve with HOT RICE .
Note : You can add spurt mustard and urd daal mixture to Avade - Pumpkin Huli to give more taste. You can also add little ingh to it. Soak ingh in water for 2 minutes and put this into the  Huli.

Sambaar powder: Roast 2 table spoons of Daniya, 1/2 spoon of methi seeds , 6 to 8 red chillies, 1 Tea spoon of channa daal or urd daal and roast one by one. Add jeera at the end. Do not over roast any of the spice.  Ground all roasted items one by one. and dry grind this mixture and use 2 tablespoons of green chillies.
Serves: 4 to 5