Thursday, 16 December 2010
Thursday, 30 September 2010
Thursday, 23 September 2010
Unbelievably the first time I tried Mangalore buns was not in Mangalore, but in SDM Dental College canteen in Dharwad. This was my usual morning breakfast during the years I spent at college and I never grew tired of eating it.These crusty on the outside and soft on the inside deep fried delights make a lovely breakfast treat accompanied with a hot cuppa tea or sambhar, also its a great way to use up over ripe spotted cavendish bananas :)
Since the buns turn out best when the dough is left to rest overnight, its best to plan ahead when making these buns.
To make the dough:
2 and 1/4 cups whole wheat flour/ atta
1 overripe cavendish banana
5 tbsp dark brown/ muscavado sugar/ regular white sugar
1/2 cup yogurt, beaten
1/4 tsp baking soda
1 tsp kala jeera seeds
1/4 tsp coarse pepper powder
salt to taste
1 tsp oil/ 1/2 tsp ghee
Refined sunflower oil to deep fry
1. Peel and mash the overipe banana using back of a fork in a large bowl. Add beaten yogurt, sugar, salt, cumin, pepper and baking soda and mix well. Gradually sieve flour to the wet mix and using a large wooden/plastic spoon try to incorporate flour into the mix to get a soft yet slightly sticky dough. The end dough will be soft and sticky. Rub a teapoon of oil/ 1/2 tsp ghee on dough evenly using fingers. Cover the bowl with cling film and set aside overnight.
2. Next day heat oil in a wide wok or kadai on a low flame.
3. In the mean time dust work top with flour liberally, apply a little oil to both palms. Take a small handful of dough, drop the dough onto the floured surface, sprinkle a little flour on the top of the ball and using fingers evenly flatten out dough to a rough circle with 1/4 inch thickness.
4. Once the oil in hot and ready, drop the prepared dough into the oil, as the bun rises to the surface, press down gently as for puris to allow it to puff up and fill up with air. Once the under side turns brown carefully flip over and allow to brown on the other side. May take 4-5 mins on a low flame.
Remove and drain on absorbent paper.
Wednesday, 18 August 2010
Yours in Taste,
This post has been last modified on 06/08/2013 with better images for your visual pleasure :)
Friday, 13 August 2010
Thursday, 12 August 2010
Wednesday, 4 August 2010
Onion large sliced: 1
Mangalorean Baffat powder: 3tsps
Curry leaves: 1 sprig
Green chillies slit:2
Dessicated /freshly grated coconut: 1/4 cup
Tamarind juice- 3tsps
Salt to taste
Dried Marrow fat peas:1/4 cup (optional-adds texture to dish)
Seasoning: Crushed garlic:3 large flakes
Small red chillies dried: 3
Cumin seeds: 1 tsp
Hing: 2 pinches
2. In a large vessel take the diced marrow, sliced onions, slit green chillies, grated coconut, baffat powder masala, salt, 3 tsps oil, curry leaves and tamarind juice. Give a good stir to mix all ingredients well. Cook on medium to high flame turning vegetable frequently till done,should take around 10 minutes in an open vessel. Do not allow vegetable to overcook and become mushy. Check for seasoning and spice. Add more baffat powder if more spice is required. (Add water only if required as water will leave the vegetable as it cooks)
3. This step is optional if using marrow fat peas: Soak the dried peas in water for 1 hour minimum. Pressure cook in 1 cup water with a pinch of turmeric, handful of coriander leaves, 1/2 chopped tomato and salt to taste for 3 whistles on a medium flame. Wait for pressure to drop before opening cooker. Once done add cooked peas to vegetable and give a good stir.
4. For seasoning heat 3 tsps oil add crushed garlic flakes and fry till brown, add small dried chillies, cumin seeds and hing, when aromatic pour over vegetable. Give a good stir. Cucumber baffat sukke is ready. Serve hot with plain rice and daaliso saar. Alternatively serve with chappatis/ dosas.
Sunday, 1 August 2010
Food Fact: The plantain has been consumed as human food since prehistory. It tends to be firmer and lower in sugar content than the dessert bananas. Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.
The whole plantain can be steamed for a tasty breakfast dish or fried/ grilled with a little meet mirsang/ mangalore chilli paste as a snack to accompany drinks.