I have no idea how this name has come. May be because of the round shape of this dish it is called “ GoLi ” and “baje ” is a deep fried dish. This is one of the most popular dishes from South Kanara (my neighbouring district). But I havn’t seen this much at my native. I tasted it few times at my college canteen. But after that I had forgotten about it. Sometime back, one of my readers requested to post this recipe. So I tried it here. I can’t say this is the most authentic way of making GoLi baje , I have picked this recipe from the Kannada weekly magazine.
Also have a look at Baab’s GoLi baje .
Ingredients: 1 and 1/2 cups maida(all purpose flour) 1 tea spn gram flour (besan) 3/4 cup curd or yogurt or buttermilk 1 tea spn finely chopped ginger 1 tea spn finely chopped green chilies 3-4 leaves curry leaves A pinch asafoetida(optional) 1/2 tea spn baking soda 1 tea spn sugar Salt Oil
Method: Mix all the ingredients (except oil) into a dough, dough should not be very be very thick or very thin. Leave the dough for around 30mins. Make small balls of the dough and drop into hot oil. Deep fry. Serve hot with chutney.
Serves: 2-3 Preparation time :
I am a big fan of cooking shows. When I was in Bangalore, I used to watch them for hours. I wrote down most of the recipes that I liked but never tried them myself. In one such program I had seen this recipe. When I saw the small cherry tomatoes in grocery stores here, I thought of trying this dish. This came out really good, so thought of posting it here.
Ingredients: 1 and 1/2 cups cherry tomatoes 1 tbl spn cashew nuts 1 tbl spn badam 1 tbl spn pea nuts(ground nut) 1 tea spn ghee a pinch turmeric 1 tea spn chili powder 1/2 tea spn garam masala 1/2 tea spn cumin seeds(jeera) 1/4 cup milk 2 tbl spns yogurt(curd) 1/2 cup coconut milk 1 tbl spn cream 2-3 strands coriander leaves Salt
I did not add coconut milk, badam and cream when I prepared it here.
Method: Roast badam , pea nuts and cashew nuts. Grind them into a smooth paste. Heat ghee and add cumin seeds. When they start popping, add the paste and fry for 3-4mins. Add turmeric, chili powder, garam masala, milk and mix well. Add yogurt(curd), salt, tomatoes and cook on a low flame for around 7-8mins. Add coconut milk, cream and cook for another 2-3mins. Garnish with coriander leaves. Serve hot with chapathis .
Serves : 3-4 Preparation time : 20mins
