Tag: Tea-time snack

Goli Baje Recipe

Hubby loves Goli baje’s, sounds funny, haha..Well, I came to know more of his tastes after getting married to him. And I love making them occasionally.

Goli baje (in Tulu, Indian cuisine) is a deep-fried tea-time snack popular in Mangalore-Udupi region. It is also known as Mangalore bajji or Mangalore bonda. Yes, my posts are often from Mangalore, being a Mangalorean myself they are served locally in restaurants for breakfast or evening tea along with a dip called chutney made of Coconut, coriander or others. Goli Baje’s have a unique taste with a smooth exterior and a spongy interior that suits well during the monsoon season. After few trials and errors I learnt the precise measurements to obtain a good texture. The texture also depends on the fermentation time and thickness of batter before frying. I have provided the precise quantity of all ingredients. The coconut-coriander chutney was just a perfect dip to enjoy it.

Preparation time: 10 minutes, plus 2 hrs fermenting time

Cooking time : 20 minutes

Makes: 25 – 30

 

Ingredients

Vegetable oil for deep-frying

Plain Flour / Maida – 1 cup / 150 g

Gram flour/Chickpea flour/Besan – 4 tbsp / 25 g

Yogurt – 1/2 cup / 160 g (thick)

Water -1/2 cup

After fermentation:

Ginger paste / fresh ginger – 1 tsp, chopped

Cumin seeds – 1/2 tsp

Green chili – 1 tsp / 1 small, chopped

Grated coconut – 2 tbsp

Caster sugar – 1 tbsp

Salt – 1/4 tsp

Baking soda – 1/2 tsp

Coriander (optional) – 1 tbsp, chopped

Warm water – 4 tbsp

 

For Coriander Chutney / Coriander Sauce (A dip that goes well with Goli Baje)

Fresh coriander/ Cilantro/ Chinese parsley- 25 g to 40 g, washed and roots removed (depending on quantity required)

Fresh grated coconut – 1/2 cup or as required (also, depending on quantity)

Salt – 1/4 tsp

Fresh ginger – 1 inch thick, small

Green chili – 3 small

Seasoning:

Vegetable oil – 2 tbsp

Red dried chili – 1 (if available)

Mustard seeds – 1 tsp

Curry leaves – 1 medium strip, washed & dried using towel (can use frozen)

Water as required for thickness

 

Directions

1. In a large bowl, to the the sifted plain flour, add chickpea flour, yogurt. Mix. Then add 1/2 cup water until well combined with no lumps in the batter.

chickpea flour, gram flour, besan added to maida, plain flour

curd added to Goli baje

 

2. Cover and set aside the batter in a warm place at room temperature for minimum 1 1/2 – 2  hours (I kept it for precisely  2 hrs). Even if it’s a little longer the better.

Goli baje batter of gram flour, plain flour, yogurt & little water

 

3. After 2 hrs: Add ginger, cumin, green chili, coconut, sugar, salt, baking soda (you can add coriander now if your using). Mix and add water to form a thick batter until there are no lumps (not too runny). Set aside for 5 minutes.

cumin seeds, grated coconut, ginger paste, salt, green chili, sugar, baking soda

4. Heat a container with oil on medium-high. Drop a pinch of batter, if oil is hot enough it will form bubbles around the batter and sizzle.

browning on one side of Goli baje

5. Take tablespoon of the batter, scoop it in your fingers and drop it in small amount into the hot oil. Do not overcrowd. In a few seconds flip to brown on the other side. Fry in batches.

Goli baje, Mangalorean bonda, Indian

Once they have turned brown, drain them on paper towels using a stainless steel slotted spoon (reduce heat to low while removing to prevent over browning). Serve hot with fresh coriander chutney.

goli baje with coriander chutney

 

Coriander chutney: Preparation time – 7 mins to 10 mins

1. In a blender add coriander leaves, coconut, ginger, salt, green chili and a little water. Blend until smooth paste.

2. Heat oil in a small deep bottomed, stainless steel container on medium. Add mustard seeds, it’ll start splitting. 

Coriander chutney, mustard seeds sputter

3. As the mustard seeds sputter add red-dried-chili and curry leaves. Reduce heat and toss for 5 seconds. Make sure not to burn.

mustard seeds, red dried chili, curry leaves

4. Now, add the coriander paste from the blender. Mix and let it boil over low heat. Add water depending on your choice of consistency for thickness.

Coriander chutney for Goli baje

Goli Baje with coconut-coriander chutney

Storage of Chutney:

+Store in an airtight container in the fridge or can also be frozen. Must be used within 2-3 days if stored in the fridge.

 

Note:

*I haven’t used coriander in the Goli Baje batter.

*If you do not have coriander for the chutney, substitute it with additional coconut to prepare a coconut chutney.

*While removing the goli baje from oil after it has turned brown, reduce heat to prevent burning.

*If the batter is too water you can add more plain flour/maida.

 

 

I would love to know how it turns out for you. Thank you for visiting 🙂

 

Stay healthy!

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Lemon Cake

This is a delicious pound cake infused with lemon juice and zest. Lemon cake is an easy baked cake especially for beginners who are learning to bake.

With a nice cup of tea it tastes amazing. I did not add any topping or sugar glaze because I do not have a sweet tooth. The same reason why you find less of my posts on desserts. If it were a decision between sweet and savory, I pick savory always. However, sometimes I would still have a bite or two if I had a choice of sharing it with someone.

I hope you have a lovely week! 🙂

 

Preparation time: 15- 20 minutes

Cooking time: 25 – 30 minutes

Required appliance: Hand mixer

 

Ingredients

Rectangular tin – 12”x 8” (30 cm x 20 cm) 

Unsalted butter – 125 g, soft at room temp

Caster sugar/ Fine sugar – 1/2 cup

Large Eggs – 2

Plain flour (unbleached) / Self-raising flour – 175 g  (skip the baking powder & salt if your using self-raising flour)

Baking powder – 2 tsp

Pinch of salt

Lemon – 1, grated zest & juice

 

 

Directions

Preheat oven to 180 degree Celsius or 350 degree Fahrenheit for 10 minutes before baking. Grease the rectangular tin with butter and set aside.

1. In a large bowl, add butter, sugar and cream together until soft and fluffy.

butter, sugar

butter & sugar cream

2. Beat the eggs in small bowl with a spoon, then gradually add a little of the egg to the creamed mixture.

To the flour mix baking powder and salt.

Add a little flour after each addition of egg mixture. Do this until all the egg and flour are well combined.

adding egg in small portions to the cream

adding flour after the egg in small portions

 

3. Now, add the grated zest of lemon into the cream mixture and stir. Beat well.

grated lemon zest for lemon cake

4. Squeeze the juice of lemon, strain and then add it to the mixture. Beat to make it smooth.

Extracting lemon juice for lemon cake

5. Spoon the cream mixture into the rectangular greased tin, level the surface. Bake in the preheated oven at 180 degree Celsius or 350 degree F for 25 – 30 minutes.

lemon cake cream mixture before baking

6. With a fine skewer, prick the cake all over to check for doneness. Let the cake sit in the oven for 5 minutes if your using a convection oven. Once its cooled, cut into desired pieces and serve.

baked lemon cake

pound cake

Notes

*Since I didn’t have enough butter I added ghee to make up 175 g.

*You will notice that I added granulated sugar as I was out of caster sugar or super-fine sugar. But I recommend using caster sugar as it dissolves quickly.

*If your using self-raising flour, skip the baking powder and salt. Self-raising flour already contains a bit of salt & baking powder.

 

 

Stay Healthy!

 

 

 

 

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