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Sunday, December 14, 2008

Mangalore Buns

Ingredients:
1.5 well ripen Large Bananas
1.5 cups All Purpose flour
1/2 cup Wheat flour
1/2 cup Curd / Yogurt
Pinch of Baking powder
1/2 tsp Cumin seeds / Jeera
2 - 3 tsp Sugar
1 tsp Butter (Optional)
Salt to taste
Oil

Recipe:
Remove the outer skin of banana and mash it properly. Add butter, salt, sugar, cumin seeds, baking powder, curd and mix well. Add wheat flour, all purpose flour and kneed the dough properly. Keep it aside for about 7-8 hours.
Take large lemon sized dough and roll it into thick(1/2 inch) round shape by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.
Keep oil in a thick bottommed vessel and heat it. Put rolled buns to oil. Fry both the sides of buns until it turns golden in color.

Serve along with chutney or sambar. The above mentioned ingredients will serve 5-6 mangalore buns.

Daavanagere Benne Paddu

Ingredients:

2 cups White Rice

2/3 cup Blackgram seeds

10-15 Fenugreek seeds

2 tsp Bengalgram seeds

3/4 cup Beaten Rice / Poha / Avalakki

3/4 - 1 cup Curd / Yogurt

4-5 Green Chillies

1 large Onion

10-12 Curry leaves

8-10 Coriander leaves

Salt to taste

Butter

Recipe:

Soak rice, blackgram seeds, fenugreek seeds, bengalgram seeds together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.

Grind soaked ingredients along with beaten rice into medium smooth thick batter by adding little amount of water. Keep it in warm place for fermentation for about 10-12 hrs.

Chop onion, green chillies, curry leaves and coriander leaves into very small pieces as shown in the picture below.

Add salt, curd and mix them well. Consistancy of the batter should be like that of milkshake. Add this chopped ingredients to the vessel containing batter and mix well.

Heat the Tava(Tava with depressions). Add little bit of butter on each depression.

Pour the batter into each depression as shown in the picture below. Cook it for about 3-4 mins by covering a lid in medium flame. Add little bit butter on each paddu.

Cook other side of the paddu as well by covering the lid.

Serve hot along with Shenga Putani Chutney or Hurigadale Thenginakayi Chutney. The above mentioned ingredients will serve 8-10 plates of davanagere benne paddus.

Shenga Putani Chutney

Ingredients:

1/4 cup grated Coconut

3 tsp Dalia Split/Hurigadale/Putani/Chutney Kadle

4 tsp Peanuts / Shenga / Nelagadale

Pinch of Tamarind

Salt to taste

1-2 Green Chillies

1/4 tsp Mustard seeds

10-12 Cumin seeds / Jeera

2 Curry leaves

1 tsp Oil

Recipe:

Keep peanuts in microwave for about 1-2 mins or fry it in a pan for about 4-5 mins.

Put grated coconut, green chilly, fried peanuts, dalia split and pinch of tamarind in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with paddu / Dosas.

Sorekayi Dose

Ingredients:

1 medium sized Bottle Gourd / Sorekayi

1 cup White Rice

Salt to taste

Oil/Ghee

Recipe:

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Peel the bottle gourd and chop it into medium sized pieces.(Remove the seeds if it is ripen)

Grind soaked rice along with sliced bottle gourd pieces into smooth paste. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar.The ingredients mentioned above will serve 6-8 Sorekayi Dosas.

Sorekayi Palya

Ingredients:

1/2 medium sized BottleGourd / Sorekayi

3-4 tsp Grated Coconut

1/4 tsp Chilly powder

Pinch of Turmeric powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

1 tsp Oil

Recipe:

Peel the bottle gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below. Remove the seeds if it is ripen.

Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped bottle gourd and fry it for few seconds. Add 1/4 cup of water, chilly powder, turmeric powder and cook it well. Put grated coconut in a mixer for about 1 min by adding little amount of water and keep it aside. Once the water content is almost dried, add ground coconut to palya and mix it well. Keep the palya in low flame for about 2 mins. It goes well with Rice.