Mangalooru Buns.

Mangalooru Buns are very famous and it is normally eaten for breakfast or snack.
Mangalore buns are prepared using maida, ripe banana, sugar and curd.

It is one of the signature dish of Mangalore and Udupi. ( Dakshina Kannada).
 We can enjoy these " Mangalore Buns " with coconut chutney or vegetable saagu.
Let us see the recipe Now :

Ingredients :

Maida/All purpose flour : 2 cup
Sugar :2 to 3 Tablespoons
Curd : 1 Tablespoon or little more
Cooking Soda : 1/4 Teaspoon.
Salt : little
Banana : 1 ( Medium size)
Ghee : 1 Tablespoon
Oil : to fry ( 1 cup )

Method :

1. Mix sugar, salt and curd nicely. Add Maida, ghee and and mix it well.

2. Kneed the dough well and it should be soft (not watery) like chapati dough consistency.

3.  Let the dough rest for at least 4 to 5 hours.
4. Add cooking soda to the dough and kneed it well. ( Add cooking soda at last, just before you fry buns).

5.  Divide the dough into small portions. Roll them as thick, small poori. Place them separately in a plate/tray.

6.. Now keep a pan on the fire and put oil . Heat the oil.
7.  Fry the rolled Buns one by one on medium flame.

6. Fry them on both sides. Remove from the oil and put it on a kitchen tissue.

6. Serve them with coconut chutney or vegetable saagu.

Note : 

The dough should be rested well at least 4 to 5 hours. If you plan to prepare buns for the next morning it is better to prepare the dough and let it rest.
Adding more curd makes the dough watery and you need to add more and more flour. So be careful while adding curd.
Use ripe banana to get better buns.
Add cooking soda at last, so that it does not take much oil.
Add little flour if the dough is very soft and watery.
Roll the buns little thicker than poori
Fry them on medium flame to get fluffy buns.
Time : Resting time 4 to 5 hours and preparation time 30 minutes.
Serves : 3 to 4

Vegetable Curd Curry ( Majjige Huli)

Vegetable Curd Curry is prepared with vegetables and mixed with curd. It is easy and goes wellwith almost all the main dishes.

I have used carrots, raw banana and beans with carrot chutney. Just give a try and enjoy the curry. You can have it without curd or with curd. Choice is yours. You can divide the curry in two parts and add curd to one part of the curry. ( Curd curry turns savoury after a little while).
Lets see the recipe now : As usual there is No Onions Or No Garlic is used in this Vegetable Curd Curry.

Ingredients:

To Cook :
Carrot : 1 ( big )
Capsicum : 1
Raw Banana : 1
Bottle Gorud : 1 Bowl (1/4 Part of the whole)
To Add : 
Coconut + Carrot Chutney : 2 Tablespoons
Salt : to taste
Green chillies : 2 to 4
Curd ( Yogurt ) : 1 cup

To Season :

Jeera/ Cumin Seeds : 1/2 Teaspoon

Mustard seeds : 1/4 tea spoon
Urd Daal : 1/4 tea spoon
Curry leaves : 6 to 8 leaves
Oil : 1 tea spoon (
Ingh ( Asfatodia ) : a pinch

Method:

1. Wash and cut carrots, French beans and cut into small. Cut green chilly.
2. Wash and remove the outer layer of raw banana and cut them into small.
3. Cook all the vegetables in a pressure cooker or in a big bowl.

4. Keep a big pan on the fire and put cooked vegetables and salt. Let it cook for a minute.
5. Add ground carrot+ coconut chutney and slit green chilly. Mix it well.

6. Let it boil nicely for 2 to 3 minutes. Add water if requried.
7. Season with mustard seeds, jeera and curry leaves. Add it to the curry. Put off the fire

8. Add coriander leaves. Now put the ready curry to 2 serving dish.

9. Add curd to the curry (1Serving dish). Mix it well and serve.

Note : 

Use of coconut oil is optional. Dividing the curry in two parts is optional. You can have the whole bowl of curd curry and enjoy. Use of carrot chutney is optional. You can use only ground coconut mixture to the curry. Do not add spoiled chutney.
Time : 20 Minutes
Serves 2 to 3
Vegetable curd curry in a Second bowl should be added little lemon to have a tangy taste.

Carrot Chutney : 
Grate coconut, was and cut carrots and grind it with 2 green chilly, ingh and salt. (If you are using as chutney then add a very small (1/2 marble size) tamarind and then grind it . Season with mustard seeds and curry leaves.