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 

Knol knol & Bombay Basale Leaves Curry

Bombay Basale that is what my sister calls these leaves. (brother in law's wife). They grow plenty in our Birthi Mane home at Salikeri, near Brahmavar.(D.K). They normally grow where there is lot of water. We have a few coconut trees at our native home and one must have seen the coconut tree and how to water coconut trees. A big deep circle is dug around and then water is put in that dig. Coconut trees are normally watered during winter and summer. During rainy season there is no need to water these coconut trees. We in South Canara get good amount of rain fall. During summer and winter we can see these Bombay basale leaves grow plenty under the coconut trees. I have no idea why do they call this leaf as bombai (Bombay) basale/Malabar leaves. Anyways whenever I travel to our native I try bring these leaves and try many varieties of dishes out of it. Here is one such recipe.
I have used this Knol knol, Bombay leaves and some spices and prepared the curry.  
Knol knol/gadde kosu/Navil kosu/shalgam/nool kol/Turnip is one of the good vegetable which is loaded with beneficial properties.
Lets see some benefits of eating Knol khol in our diet.
Knol knol is a perennial and cool season vegetable.Knol Knol is rich in vitamins and dietary fiber. It is very low in calories and fat. It has no cholesterol in it. It is rich in anti oxidant property and it helps body to protect from diseases and harmful radicals from the body. It is good for strong teeth and gum. Knol Knol contain good amount of many B complex groups of vitamins. It has good amount of minerals like copper, calcium, potassium, manganese, Iron and phosphorus. It helps to control the blood pressure level. Knol Knol contain Vitamin A and Vitamin K and B complex group of vitamins.
It is a very simple curry with freshly roasted spices aroma spreads while cooking.
We can have this curry with chapatis, pooris, roti, naan. dosa, idli and plain rice.

Ingredients : 

To Cook 
Bombay Basale : 1 Bowl ful
Turnip /Gadde Kosu/ Knol Khol : 4 to 5 (small)

To Roast /fry
Urid Dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Red (byadagi) Chilly : 5 to 6
Curry Leaves : 5 to 6
Ingh : a pinch

To Grind :
Coconut : 1 small cup (or 1/2 of 1/2 coconut) Fresh
Roasted spices
Tamarind : a marble size
Water : Required

To Add :
Cooked Vegetables
Salt : as required
Turmeric powder : a pinch
Jaggery : 1 Tablespoon
Ground coconut spice mixture
Methi seeds : 1/4 Teaspoon
Mustard seeds seasoning  with curry leaves, mustard seeds, jeera (1/4 Teaspoon) and curry leaves.+ 1 Teaspoon of coconut oil.
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cut leaves and knol khol into small pieces.
2. Cook them with required water till the vegetable gets soft.

3. Keep a small pan on the fire and heat. Put 1/2 Teaspoon of oil . Put Urid dal and fry till they turn golden brown.

4. Add coriander seeds and fry for 30 seconds. Add red chilly and fry for 10 seconds. Put of the fire.

5. Add curry leaves and a pinch of Ingh. Mix it well. Let it cool.
6. Grind grated coconut, tamarind and fried spices with little water. Remove from the mix jar.

7. Keep a big pan on the fire. Put cooked leaves, vegetables, salt and jaggery.

8. Add required water and mix it well. Cook this mixture for 1 minutes.
9. Add ground coconut mixture and mix it nicely. Add 1/4 tablespoon of methi (fenugrik seeds) and mix it well.
10. Let it boil for 2 to 3 minutes. Stir in between . Put the ready cuury to a serving bowl.

11. Add mustard seeds, jeera, ingh and curry leaves seasoning with coconut oil.
12. Add cut coriander leaves and serve the curry with your main dish

 Note : 

You can use any edible leaves instead of bombay Basale leaves.(harive , palak, dil, etc). Use of onions and garlic is your choice. You can also use more chilly. Using byadagi (one variety of chilly) chilly adds to taste and colour. You can also use little water and make the curry little more liquid; Use of jaggery is optional. (Adding jaggery helps to reduce the acidity content in the curry. Adding raw methi/fenugrik seeds helps to reduce the cholesterol content.
Time : 30 minutes
Serves : 3 to 4