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.

Cheese and long beans Small chapatis.

Cheese thats younger generations favourite now. What ever it is you just spread OR put some cheese and it is in more demand.

Eating cheese in certain amount is good. It is filled with calcium and is nutritious. I have tried some cheese, filing in chapati and rolled as chapati. It Cheese roll can be eaten as snack or for kids you can pack it their lunch box.
I have seen Mrs. Karuna Moorthy, one of our Srilankan friend used to prepare these type of chapatis in the evening for her kids. Since cheese is my favourite she used to stuff some vegetables and give it to me. I am talking about our good old days we spent in Nigeria, Yola. We used to live near by and used to visit them very often. All old memories are good to cherish and influence you one or the other way.
Coming back to the Cheese stuffed chapatis, I have used cheese, wheat flour, milk and little salt. The other version I tried is, stuffing long beans dry curry to the same type of chapati.
Wheat is mixed with milk and little salt and done the dough. The dough is soft and it turns fluffy taste yummy.
Lets see the recipe now :

Cheese stuffed chapatis.

Things needed :

Wheat flour : 2 Cups
Milk : 1/2 Cup
Salt : A little
Ghee : 1 Teaspoon
Cheese : Slice cheese : 3 to 4 slices
Oil/Ghee : 2 to 3 Tablespoons

Method :
1. Take a big bowl and add wheat flour, a teaspoon of ghee, little salt.
2. Add milk and mix it well and prepare dough. (You can use water if necessary).
3. Cut slice cheese into small pieces.
4. Divide the dough into small portions and roll them as balls.
5. Take a small portion of the dough and roll with chapati roller. ( A little ).
6. Place the cheese pieces and arrange them.
7. Pull all the corners of chapati to the center. Just press and fold it well.
8. Roll slightly and flatten a little.

9.Keep tava /pan on the fire and heat. Put rolled cheese filled chapati on the pan.
10. Sprinkle some oil on the top of chapati and cook on both sides.
11. Serve hot cheese stuffed chapati with some ketch up.
12. Repeat the same with remaining dough and cheese.

Long beans Stuffing also can be done with your remaining dry curry that you have prepared for your lunch.
Place 1 tablespoon of the curry you prepared and fold the chapati and flatten slightly.
Cook them on both sides on medium flame.

Serve with chutney or ketch up. I have tried using long beans dry curry and cheese together. It has turned yum yum yummy.
Long beans and Cheese mix Chapatis :

Note: You can add corn , beans and cabbage for the filling if you want. You can also add red chilly powder to make it more spicy. Use of butter or ghee instead of oil is optional. You can also use creamy cheese but taste differ.
Time : 15 Minutes.
Serves : 3 to 4.

Coconut Rice.

Coconut rice can be eaten during lunch or dinner.

Things neede:

Rice : 1 cup
Ghee : 2 Table Spoons
Coconut : 2 to 3 table spoons
Red chillies : 2 to 3
Mustard seeds : 1/2 table spoon
Urd Dall : 1/2 table spoon
Curry Leaves : 8 to 10
Cashew nuts : 6 to 8 pods.
Salt : to taste

Method :

Cook rice and keep it aside. Take a pan and heat ghee. Add mustard seeds , urd daal . Let it spurt. Add red chillies( cu them in to bigger pieces before adding ). Add cashew nuts . Fry for 1/2 minutes and add curry leaves. Now add cooked rice , salt and coconut and mix well .
Coconut rice is ready to serve.

Note: The rice should not be over cooked. Prepare this on low flame to get proper frying . Other wise it gets burnt and does not taste good.

Akkii Rotti ( Rice Roti ) with Coconut Chutney

Akki ( Rice ) Rotti  is one of the breakfast dish and its done in many ways. It is very famous and tasty dish from the olden days. We used to read that in stories, people when they visit their dear and near ones, or kids studying in the town when they go for holidays to their villages akki rotti is prepared and served with lots of ghee or butter. When you hear akki rotti your mouth starts to water, I am sure. Normally it is done for breakfast. It is also one of the evening snack now a days.
Rice flour, onions, green chilly, curry leaves, coriander leaves, grated coconut and ginger is used here
to prepare akki rotti.

There are many ways to prepare this akki rotti that I have already said. Some people use two tavas and spread the dough  in a tava and place it on the fire and cook them. It helps them to spread the dough in thin and rotti turns as crispy. Some people just spread the dough while the tava is on the fire by using little water or oil.
Rotti can be cooked in flat or like a bowl shape (banale as we call it) or deep frying pan.
I have used both. The flat tava and a small frying pan.
Lets see the recipe now:

Things needed:

Fine rice powder : 2 Cups
Onions : 2 ( Medium size )
Coconut : 2  to 3 Table Spoons ( fresh , grated )
Green chillies : 2
Coriander leaves : 5 to 6 sticks
Curry leaves: 8 to 10 leaves
Salt : to taste
Oil: 4 to 5 table spoons.
Water : Required

Method:
1. Remove the outer layer of onions and wash it. Cut it into small pieces.
2. Wash green chilly, curry leaves, coriander leaves and cut it into small.
3. Wash ginger. Remove the outer skin of ginger and wash it again. Grate it.
4. Grate coconut,
5. Take a big bowl. Add cut onions , coriander leaves, curry leaves and green chilly.
6. Add coconut, ginger and salt. Add rice flour and mix it well.
7. Add required water and mix all the ingredients well.

8. Keep a tava on the fire and heat. Sprinkle little oil on the tava.
9. Wet your hands and take a small portion of rotti dough and spread it on the tava in a circle shape.
10. Sprinkle oil on the top of the rotti and cover it. Cook on medium and low flame.

11. Now turn the other side of the rotti and cook for 1 minute.

12 Akki rotti is ready to serve . Serve with little ghee or butter on the top and a side dish you have prepared. We had it with potato curry.

Note :

You should use fine rice powder to get the perfect rotti. You can add any edible leaves or vegetables like grated coconut, cucumber etc. You can also mix the ingredients with boiling hot water. It turns the rotti as soft and nice. Adding more/less chilly is optional. Keep little water in a small bowl aside and wet your hands while spreading the dough. Let the flame be very low while spreading the rotti dough. Then cook on medium and low flame. Cooking soft/crispy rotti is optional.
Time : 30 minutes
Serves : 2 to 3
Akki Rotti goes well with Coconut chutney.
Method to prepare coconut chutney.

Things needed :
Coconut:  1 cup
Green chillies : 2
Tamarind : A marble size
Ingh : a pinch
Coriander leaves : 1 Tablespoon
Salt : As required
Method :
Grate coconut and wash green chilly and coriander leaves. Now grind all the ingredients with very little water till they turn fine. Coconut chutney is ready to serve. Adding mustard seasoning is optional.
Time : 10 Minutes
Serves : 2 to 3 Servings