Friday, May 22, 2009

Mango Mania : Mavinkai Gojju - A treat for your taste buds

Are there days in your life when you just don’t have an appetite to eat? You’re just too bored of the daily food, don’t want anything complex or heavy which makes you feel you don’t feel like eating?

Well, summer is one season when this feeling of lack of appetite is the most common. Food generally loses the priority. But wait, summer is also the season of mangoes! And why not make something exciting to hike up your appetite? Something that makes your taste buds crave for more?
Here’s a tangy, spicy raw mango curry to lift up the spirits on such days. My MIL makes it often in the mango season, and stores it in the fridge. And it’s irresistible taste makes anyone with no mood to eat, change their decision and eat some rice with it! And well, it goes great with dosas, rotti, etc too.
Raw Mango Gravy(Raw Mango Gravy)

Preparation time : 15 min
Cooking time : 15 - 20 min
Makes : A bowlful of gojju
Shelf life : ~ 1 week, if refrigerated

Raw Mango - 2- 3 medium sized, sour variety
Red chilies - 10 -12, byadagi variety (use Guntur variety for spicier version)
Curry leaves - 10 - 15
Fenugreek seeds - ¾ tsp
Sesame seeds - 1 tsp
Urad dal - 2 tsp
Coconut - 1 cup, grated
Cooking oil - 1 tbsp
Turmeric - a small pinch
Jaggery - 2-3 big marble sized lumps
Salt - 1 tsp, vary acc to taste

For tempering:
Cooking oil - 2 tsp
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp
Curry leaves - 15-20

• Cut the raw mangoes into ½ inch pieces. Peel off the husk if it is too thick or bitter; else it can be retained
• In a thick bottomed pan, heat the oil and add chopped mango pieces and turmeric
• Sauté it for a while and cook the mango on low to medium flame for 5 to 10 minutes, or till it is cooked soft. Stir occasionally.
• Meanwhile, in a separate pan, dry roast urad dal, fenugreek seeds, sesame seeds, red chilies and curry leaves for 1-2 minutes till they become aromatic and golden brown
• Allow to cool slightly and grind the roasted spices with grated coconut, salt and jaggery, adding water if required
• Add this ground paste to the cooked mangoes, and bring it to a gentle boil
• Add water to maintain gravy-like consistency
• Put off the flame after a couple of minutes of boiling

For tempering

• Heat oil in a small skillet
• Add mustard seed and allow to splutter
• Add curry leaves and stir till they become crisp
• Add sesame seeds and switch off the flame after a few seconds; Do not allow the sesame to get overly fried
• Transfer this tempering to the gravy prepared
• Serve with rice or akki rotti or dosa, etc

Tips n Tricks:
• Choose sour mangoes for better taste
• This gojju / gravy can cooled and refrigerated in a container, so that it stays for about a week

• The same can be tried with green chilies too.

Saturday, May 16, 2009

Mangalore bajji : Back after a break with Spongy Goli Baje

No no! I had not forgotten that I have a food blog that I had thought I should update at least once a week. Nor did I have nothing to blog about. But just that I had temporarily lost interest to blog anything! In fact I had lost interest to do anything at all!

Not that I did not cook at all, but all I managed to cook was some mundane rice, rasam, or some palya and chapathi. Neither did I have interest to eat anything exciting, nor to cook, let alone blog it!
Well, blame Dee for this condition on mine. He was away for two weeks, and well, nothing seemed to interest me without him! Hmmmmm..... this may sound a little too crazy, but that’s what it was. I had planned to do a lot of things that I had not found time for, during is absence. Like painting a couple of sketches, blogging all the recipes for which the material is ready, sorting the thousands of photos, going shopping, inviting friends home for a meal, hmmmmm... the list just goes on. And ask me what all I did among the listed ones, and there’s nothing I can claim I did, except to finish reading a book that I had started.
And food was my least priority these two weeks, be it cooking, eating or blogging!
Anyways, he is back in town now, and I am back to cooking and blogging! Check out this wonderful snack - spongy yet crispy Goli baje, or Mangalore bajji as we call it. The crunchy coconut pieces in between the spongy bajjis make it a great snack, which anyone is sure to indulge in! And what’s more? It’s real simple to make!

Goli Baje

Preparation time : 10 min, apart from resting time
Cooking time : 15 min
Serves : 4

Maida - 1 cup
Sour curd - ¾ cup
Buttermilk - ¼ cup
Green chilies - 3-4, finely chopped
Coriander leaves - 2 tsp, finely chopped
Curry leaves - 10-12 leaves, finely chopped
Ginger - 1” cube, grated
Coconut - 2 tsp, cut into small pieces
Cooking Soda - 1 pinch
Salt - ½ - ¾ tsp, depending on taste
Oil for frying

• Mix Maida in sour curd, to form a sticky batter, with no lumps
• Keep aside for 30 min to 1 hr
• Heat oil in a frying pan
• While the oil is getting heated, add finely chopped chilies, coriander leave, curry leaves, ginger, a pinch of cooking soda and salt to the maida batter
• If the paste is too thick, mix in a little more curd or buttermilk
• Make round balls of about 1 inch diameter, and deep fry, 4-5 at a time
• Turn around in between, ensuring it is evenly done to a golden brown color
• Take out from oil and place on a kitchen towel so that the extra oil is absorbed
• Serve hot with chutney / sauce

• A small onion can be chopped and added