Comments on: Pakora(Baje)

By: Susan Kalyanpur

Susan Kalyanpur — Tue, 02 Dec 2008 05:50:23 +0000

Wonderfully clear and easy to follow. My American husband, who loves Konkani food, is learning to cook the cuisine and baje are one of his favorites. Thank you.

By: CHETNA

CHETNA — Wed, 05 Nov 2008 21:40:51 +0000

Sasambara is also called Coleus aromaticus, Karpooravalli in Tamil and Pan-Ova in Marathi.

See here for more information and picture of the leaves: http://saffrontrail.blogspot.com/2006/08/coleus-aromaticus-coleus-fritterous.html and this one: http://www.keralaayurvedics.com/herbs-plants/panikoorka-coleus-aromaticus-%E2%80%93-herbs-of-kerala.html

Shilpa: Thanks Chetna. We are going to do a post on these kind of medicinal plants soon. These links will definitely help us to know more about them.

By: Divya Vikram

Divya Vikram — Wed, 05 Nov 2008 07:58:37 +0000

A bite of this and a cuppa tea would be heaven in this cold weather..Looks too good..

By: Usha

Usha — Tue, 04 Nov 2008 23:01:04 +0000

Looks yum..perfect for cold evenings…

By: Anushri

Anushri — Tue, 04 Nov 2008 16:55:06 +0000

I made the cabbage and onion mix baje yesterday and served alongwith Kotthambari saru from AR and rice.. We both liked the saru and the baje..It was a satisfying dinner..Thanks for the new varieties of recipes..

By: Debashree

Debashree — Tue, 04 Nov 2008 08:39:09 +0000

Hi Shilpa,

Though I have been visiting your website for some time now, this is the 1st time I am leaving my comments. What I like about your site is that the recipes are very simple and easy to make requiring easily available ingredients.

Varada Aunty,

Your recipe reminded me of my mother. She used to make bhajjis from different ingredients like, potatoes, brinjals, cauliflowers, onions, etc. But her speciality was the bhajjis she made from Bitter Gourd and Red Pumpkin Leaves as well as the Pumpkin Flowers, which were delicious.

By: Ujwal

Ujwal — Tue, 04 Nov 2008 06:28:30 +0000

Varadamayi,
We also add jeera for baje peet.. While making Kele bajo, cauliflower bajo .. shud try with ajwain.. I never knew it was also added..Thanks a lot..

By: kittie

kittie — Mon, 03 Nov 2008 09:43:40 +0000

I love pakora – in fact I made the cabbage/onion version last night!

By: Aruna

Aruna — Sun, 02 Nov 2008 07:45:21 +0000

Varadpachi, they look so delicious. One more famous in Maharashtra is Kanda Bhaji, which you mentioned minus the cabbage.

Chetana, Sasambara paan are Ajwain leaves. We call them as Samarpali Paan. My amma has them abundant and makes the bhajis very often.

Varada: Aruna, I included kanda bajji in the post, its a favourite at my home. Thanks. Yes, we do make savirsambar bajji very often.

By: CHETNA

CHETNA — Sat, 01 Nov 2008 20:53:43 +0000

My husband makes some with Vaali (Mayalu) leaves, they are simply awesome. I also love the ones done with Sasambara paan (are they Ajwain leaves ??) Varada: Chetna, I haven't seen any seeds grown to savirsambar (sasambara) plant. I had seen a program on TV a couple of days back where the chef said even though the leaves smell like ajwain, these seeds are not grown to this plant. More details about ajwain plant here.