Goli Bajji/ Mangalore Bajji

It is the peak of the summers in Dubai and my heart longs for the monsoons in India.

Waking up to the sound of rains..

A rainy evening with a mug of hot coffee..

A walk in the rains..

Getting splashed - ugh!! Sounded annoying back then, but now! I need that one splash. 

And of course, the hot fried bajjis that lifts your spirits.

That is something I can do in Dubai too!

My thoughts went scrambling and this is what it resulted in.

Cheers to Goli Bajji/ Mangalore Bajji with hot tea that sent me down many memory lanes. While I get nostalgic, why don't you guys have a sneak peak at what is below - 

Ingredients

1. All purpose flour - 1 cup
2. Yogurt - half cup
3. Rice Flour - 2 tbsp
4. Onion - 1 medium chopped
5. Ginger - 1 tbsp grated
6. Green Chilly - 1 sliced thinly
7. Curry Leaves - 1 sprig finely chopped
8. Coriander Leaves - a handful finely chopped
9. Asafoetida - 2 pinches
10. Baking powder - 1/4 tsp
11. Sugar - 1 tbsp
12. Salt to taste
13. Oil for deep frying

Method

• In a bowl, whisk the yogurt and add all purpose flour, rice flour and the baking powder. 
• Once the ingredients have combined well, add the chopped onion, ginger, green chilly, curry leaves and the corriander leaves.
• Add asafoetida, sugar to the mix and salt to taste.
• Keep the mixture standing for 1 to 2 hours.
• Heat a skillet and add oil to this.
• Dip your hand in water and scoop a lemon sized ball of the batter and carefully place in the oil( be careful not to burn your hands)
• 4 - 5 balls can be placed at a time. Flip it over once the side has browned. It may take about two minutes to cook on medium flame.
• Carefully remove from the oil and place on tissue to drain off the excess oil.
• Serve it hot and crisp with coconut chutney

You may also note - 

1. Adding the rice flour gives the crispness to the bajjis.
2. If you find the batter too thick, add water to reach the desired consistency.
3. Constantly keep the flame on medium to avoid under cooking or burning of the the bajjis.

Recipe shared by a dear friend - Vandana

Mangalore Fish Curry

Brahmavar - that is where I was brought up. A lovely place with even more lovelier people and amazing food. It is a small town along the Udupi coastline, 70 kms of Mangalore.

No prizes for guessing my favorite Mangalorean meal. Boiled Rice and Fish Curry - That is definitely a marriage made in heaven:)

Attend any weddings in the Mangalore region and you will realise that people are least bothered about the fish in the curry, all they need is the gravy for a sumptuous meal.

My earliest memory, is the fish curry we constantly order at Hotel Ashraya - a restaurant in Brahmavar along the National Highway. Our favorite waiter at the restaurant told us that the flavour of the curry increases if it is kept over night and then served. My cooking experiments proved the same.

Try making this curry with sardines, mackerel or even anchovy, it would taste as good!

Flavors do not necessarily come from complicated recipes - you will know this once you read this recipe, try it and taste the result.

Here is the recipe - the original version given by our maid - Geetha akka. She knows my craving for fish curry and never fails me every time I am home.

Ingredients

1. Mackerel/ Sardine - 4 or Anchovy - a handful
2. Kashmiri Chilly - 6-7
3. Pepper cones - 1/4 tsp
4. Coriander seeds - 1 tsp
5. Methi Seeds - 1 pinch
6. Ajwain/ Carom Seeds - 1/4 tsp
7. Coconut - 6 tbsp grated
8. Tamarind - 1 amla sized ball
9. Onion - 1 thinly sliced
10. Tomato - 1 thinly sliced
11. Green Chilly - 3 slit
12. Ginger - 1 inch finely chopped
13. Curry leaves - 1 sprig
14. Salt

Method

Dry roast the ingredients 2 to 6 for about 5 minutes on low flame. Let it cool down and grind it along with grated coconut and tamarind. Use the water necessary to form a smooth paste.

Add the ground masala into a skillet and throw in the onions, tomato, green chilly and ginger. Add salt and pour water to attain the desired consistency and let it boil on high flame. Bring it to boil and reduce the flame and add the cleaned fish. Keep the curry covered on low flame and cook for around 10 - 15 minutes.

Add a sprig of fresh curry leaves. Refrigerate it overnight and serve it along with rice the next day. I promise you that it is worth the effort.