Dheega Mirsaange Baje

Description:

Dheega Mirsanga Baje is a fried food made of Dheega Mirsanga or bajji mensinkai or long green chillies. These chillies are less hot than the small green chillies used for cooking. This is a hot favourite on the strreets of Bangalore and you will find people thronging the such stalls.

I rarely eat at such stalls and prefer making such fast food right at my home . Its such an easy recipe that you can make these Bajjis anytime specially evening teatime.Without wasting much time lets quickly note down the recipe of Dheega Mirsanga Baje.

Ingredients:

10 long green chillies or Dheega Mirsanga or Bajji mensinkai.

1 cup gram flour or chana peeta or kadle hittu,

quarter teaspoon of hing,

half teaspoon of Ajwain,

Salt to taste,

Oil for frying.

Method :

• Slit the chillies(Deseed them if you want to make them less spicy) and soak then in Salt water for about 10 minutes.
• Meanwhile make a batter of gram flour , crushed hing or hing powder, ajwain and salt to taste.Add a little water so as to make a batter that will coat the chillies (as in the picture).
• Heat oil for frying.
• Now dip each chilly in to the batter ,coat it with the batter well and put it into the hot oil(be careful when frying) oil. See to it that the oil is not too hot or else the bajjis will burn from outside and be left uncooked inside. Leave the chillies in oil without stirring them ,else the outer cover may not cling to the chillies tightly.
• After 2 minutes turn the chillies so that the other side also gets fried.
• Fry until all the sides are nicely golden brown.
• Serve with green chutney or Tmato sauce or eat as is.

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Ghosale Sheere Chutney

Description:

Ghosale sheere chutney is chutney made with the outer peels of the ridge gourd . Ghosale in konkani meanes ridge gourd in English and heere kai in kannada.Sheera in konkani means the peel or outer ridge of the Snake gourd. Chutney as we all know is ground coconut paste with mustard seasoning. To make good use of the nutritional benefits of the ridge gourd peel we Konkanis have given a usual chutney a new twist.Lets check the recipe of Ghosala sheere chutney.

Ingredients:

Half cup of Ghosale sheera or ridge gourd outer skin,

1 greenchillies,

1 cup coconut,

1 teaspoon Zeera,

1 teaspoon Meere(Pepper corns),

1 teaspoon mustard seeds,

1 slit redchilly,

3 teaspoon oil

Method:

• Heat 2 teaspoon of oil, add zeera,meera, green chillies. Fry for 2 minutes. Add the Ghosale sheera . Simmer and fry until the seera becomes a bit soft. Add coconut and fry for another minute.Keep aside and let it cool.
• Grind the above mixture in a ginder to fine paste.
• Add mustard seasoning or sasma phanna.
• Mix well and serve.

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Poddalen Upkari

Description:

Poddalen Upkari is a very simple konkani sidedish which is rich in nutrition and taste. Poddalen in konkani means Padwal in Hindi or Padwal kai in kannada or Snake Gourd in English. Upkari in konkani is a dry sidedish and can be made with a wide variety of vegetables. So let quickly check the Poddalen upkari recipe.

Ingredients:

2 cups of diced Padwal/Poddalen(keep aside its seeds for the next recipe Poddalen Beeye SannaPolo),
half cup of boiled chanadal,

3 fried red chillies,
1 tablespoon of grated coconut,
1 teaspoon mustard seeds ,
2 green chillies slit,
2 red chillies slit,
Salt to taste,
A bit of sugar if required.
1 tablespoon of cooking oil.

Method:

• Heat a tablespoon of oil in a cooking pan, add mustard seeds, when they start to splutter , add green chillies and red chillies, a pinch of turmeric if required. Add the diced Poddalen. 
• Mix well and simmer until the vegetable is cooked.
• Add the boiled chana dal to this, add Salt to taste and a bit of sugar if needed. Mix well .Cook for 2 more minutes.
• Serve with rice and chapathi.

Beansa Menthkai

Description:

Beansa Menthkai is a nice side dish made of french beans . The base gravy(Masolu) is made of coconut  with a flavour of methi seeds. The uniqueness of this dish is the flavour of fenugreek seeds. Also note that the base gravy (Masolu) is not heated giving the dish a unique taste. Let us check the recipe of Beansa Menthkai.

Ingredients:

1 cup of finely chopped french Beans.
1 cup of scraped coconut.
half teaspoon of Fenugreek seeds(Methi seeds),
1 teaspoon of mustard seeds,
1 teaspoon of Urad Dal,
2-3 fried red chillies,
A pinch of hing,
5-6 curry leaves,
a pinch of tamarind.
2 teaspoon oil.
Salt to taste.

Method:

• Heat  2 teaspoon of oil in a pan. Add mustart seeds,when they splutter add urad dal, when they get brown slightly, add curry leaves. Simmer and add beans and Salt to taste. Add half cup of water. Let it cook . 
• Once the beans is cooked , close heat and let it completely cool.
• Grind together scraped coconut , tamarind, redchillies and hing to a fine paste.
• Add this paste to the cooled seasoned beans mixture. Mix well
• If needed add additional mustard seasoning. 
• Serve with rice and daalithoy.

Chane peeta Undo/ Besan Laddoos

Description:

 Chane peeta undo or Besan Ladoos Besan is a sweet dish made from chickpea flour or  "Besan" in Hindi .Usually made during festivities but you can make them anytime. Laddoo is a hindi word for sweet balls which could be made out of besan, wheat flour, pure semolina and so on ... My mom used to prepare Besan laddoo which freshly ground chickpeas . Nowadays due to time constraint we use readymade Besan flour. The laddoos tastes great when made from freshly ground chickpeas. Anyways now let check the recipe of Besan laddoo or chane peeta Undo.

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• Ingredients:
• 1-1/2 cups Besan (chane peeta in konkani or chick pea flour ) ,
• 4 tbsp chiroti rawa ,
• 3/4th cup sugar 
• 1/2 cup Ghee,
• 1 tsp Cardamom powder(just for flavour)
• Chopped almonds or cashews for garnishing.

Method:

• Dry roast Besan  and semolina together until it liberates its aroma. Be sure not to burn it . The flour will start to change its color from yellow to golden brown (as in picture). This is where you should add ghee. close the heat .
• Now add sugar and cardomom powder . Mix well.
• Let the mixture  cool upto room temperature or  until you can make balls out of it(Remember , this mixture is really hot).
• Now apply some ghee to your palm. Take a tablespoon of mixture and press it with your other palm to form a ping-pong ball.
• Repeat the same with rest of the mixture.
• Garnish with almonds.