Mirchi Bajji

 

  When there is a rain falling outside and climate is cold; who can resist the temptation of eating pakodas and bhajiya/bajji……… so thought of posting famous Hyderabadi street food “Mirchi Bajji”

 

 

 

 

 

   

 

 

Method

 





 

Roast sesame keep aside to cool

Once it gets cool add little tamarind, salt and grind without adding water (this is stuffing)

Make a slit on green chillies and deseed it

Stuff sesame stuffing mixture and keep aside

 

 

In mixing bowl add gram flour add rice flour add salt, pinch of cooking soda and add water to make a batter

Dip stuffed green chilli in gram flour batter and deep fry it

Take it from oil and keep aside

 

Take the fried chillies dip it again in gram flour and fry to golden colour(this  step is an optional; if you want gram flour batter coated well; then go for this step or else fry only ones)

 Serve with tomato sauce.

 

 

 

 

 

 

Pelakai Mulka (Jackfruit Sweet Ball)

The translation of pelakai mulka in English is Jackfruit sweet balls.Pelakai means Jackfruit in tulu. This is very famous mangalorean cuisine, liked by everyone in the family. As pelakai, I mean jackfruit have already arrived in the market, so I thought this is an apt recipe to post.

 

Method

Wash and soak rice for 1hour.

Grind jackfruit, jaggery and coconut grated in mixie without adding water

Add soaked rice, peppercorn and salt and grind to thick paste (don’t add water while grinding)

Heat oil in kadai/wok

Using hand or spoon take batter and deep fry in oil until mulka turns dark brown (cook on medium flame).

Serve

Note:-

      Do not reserve the batter for next day, it taste sour.

       I like the aroma of coconut oil so I prefer coconut oil for frying  mulka; you can use any oil of your choice.

Thojank Ambhadey

Many of you must be puzzled after reading the recipes name “thojank”. It’s a name of wild herb grown in monsoon season and thojank is a Tulu name. This monsoon herb is called Cassia Tora in English. The cassia tora is also known as Charota an Chakvad in Hindi, Chakunda in Bengali & Oriya, Kawaria in Gujarati, Chakramandrakam in Malayalam, Takala in Marathi, Chakramarda & Dadmari in Sanskrit, Tagarai in Tamil and Chinnakasinda in Telugu.

                                                 

                                              This herb exists only in monsoon season. In Mangalore we eagerly wait for this season for the  two reason one to enjoy the rain after hot hot summer and  for monsoon vegetables like thojank, kanilley (bamboo shots),pathrode(Colocasia leaves recipe) and mara kesu(tree taro leaves).To get these vegetable we have to wait for the next moonson. These vegetables are specially named as aati da attilu means recipes of atti(tulu month July-August) Coming to thojank it is a wild herbs that grows in open areas especially after a few shower of rain .I still remember my ajja(grandpa) and me go in search of this herbs. I always prefer to go to Mangalore (mom’s place) in this monsoon season; so this time I got a chance to click photos of these recipes when my mom prepared them.

                                             
                                                  It is very nutritious and poor man’s food. Tests show that these leaves have no viral, bacterial or fungal infection. There is no imbalance or abnormality in the soil composition either.

 Procedure

Soak rice and tuhar dal for 2 hr

Grind red chillies, tamarind,hing coconut and salt together

Then add soaked rice and tuhar dal and grind coarsely to rawa consistency

Add chopped thojank to ground paste and mix well

Make small vadas and fry inoil

Serve hot 

Note:- In this recipe I have added 15 red chillies you can add per your taste.

                                  You can  try this recipe with drumstick leaves instead of thojank.

Thojank Plant