Mangalorean Buns with Veg Sagu

 May times we have visited Mangalore and every time we enjoyed this meal during breakfast. My friend’s MIL makes one of the best Mangalorean Buns. This dish is very popular in Mangalore and is available in most of the restaurants for breakfast. 

Here is the recipe - 

Mangalore Buns

 Ingredients

2 cups Whole Wheat flour  Flour

2 medium sized Ripe banana

2 tbsp Jaggery powder or Sugar 

½ tsp Cumin powder

1/4 tsp Baking soda

Salt to taste

2 tbsp Curd

1 tsp ghee

oil for deep frying

Method

Take a mixing bowl, mash the bananas, now add sugar, salt,  baking soda, cumin powder and curd . Mix the ingredients well into a smooth paste. Add the flour and knead the flour into a dough, add little more flour if required. The dough is slightly sticky. While kneading you can apply some ghee and knead. Keep the dough covered in a bowl overnight. Knead the dough the next morning. The dough is a bit sticky, so dust some flour and take medium sized balls from the dough and roll into round pooris. Fry each poori into medium hot oil till they are puffed and golden. Serve the buns as snacks or enjoy for breakfast with veg sagu or with coconut chutney or Sambar. 

Veg Sagu Recipe - 

Wet Paste 

Ingredients 

1 small Onion chopped 

1 small Tomato chopped 

2 Green Chillies 

Few Coriander stems cut into pieces 

1 small piece of Ginger 

2 tbsp grated Coconut or desiccated Coconut 

4 to 5 Cashew nuts

Salt to taste 

1 tsp Jagger 

1/2 tsp Turmeric powder 

1/2 tsp Cumin powder 

1/2 tsp Kashmiri chilli powder 

1/4 tsp Chilli powder 

Method 

Grind all the above ingredients into a fine paste with water. 

Veg Sagu 

Ingredients 

1 medium bowl around 250 grams of vegetables cut into small pieces - Carrot, French Beans, Cauliflower, Capsicum, Green Peas and Potato

2 Green Chillies 

Few Curry leaves 

Few Coriander leaves chopped 

1/2 tsp Chana dal

1/2 tsp Urid dal 

1/2 tsp Mustard seeds 

1 Dried Red Chilli cut into pieces 

Few Cashew nuts  

Wet Paste 

2 tbsp Oil 

Take a pressure cooker, add oil, once the oil heats up, add the dried chilli, chana dal and Urid dal. Once the dals are half fried, add mustard seeds and curry leaves. Saute until the mustard seeds crackle. Add the vegetables, cashews and green chillies. Sauté for 2 minutes. Add the wet paste and continue to cook until the oil releases from the paste. Add 3/4 cup of water. Stir, cover the pressure cooker and give 2 to 3 whistles. Once the air pressure releases, check the gravy, as per choice, we can reduce the gravy. Garnish with coriander leaves. Serve with poori, buns, Paratha etc. 

Mangalore Buns

I love Mangalore Buns.. especially whenever I have visited Mangalore, I have had them at my Friend’s in-laws place..
It is a popular breakfast and tea time snack in Udupi-Mangalore region. They are sweet, fluffy puris made using banana. The dough is left overnight to ferment.Its normally, served with a spicy coconut chutney and sambar... I have used Whole wheat flour..
 Ingredients
2 cups Whole Wheat flour / All Purpose Flour
2 medium sized Ripe banana
2 tbsp Sugar
½ tsp Cumin powder
1/4 tsp Baking soda
Salt to taste
2 tbsp Curd
1 tsp ghee
oil for deep frying

Method
Take a mixing bowl, mash the bananas, now add sugar, salt,  cumin powder and curd . Mix the ingredients well into a smooth paste. Add the flour and knead the flour into a dough, add little more flour if required. The dough is slightly sticky. While kneading you can apply some ghee and knead. Keep the dough covered in a bowl overnight. Knead the dough the next morning. The dough is a bit sticky, so dust some flour and take medium sized balls from the dough and roll into round pooris. Fry each poori into medium hot oil till they are puffed and golden. Serve the buns as snacks with coconut chutney.

Manji Pulimuchi

Pulimuchi is a sour and spicy Mangaloren Style masala gravy dish cooked with fish or chicken.

The gravy can be dry or semi dry as per one’s choice. This is a finger licking dish that can be served with Rice or Neer dosa.

Here I have used Pomfrets.

For the Masala Paste

Ingredients

20 or more Red Guntur Chillies as per the spiciness required - Soaked in water for 30 minutes

2 Onions chopped

16 Garlic Cloves peeled

1 small Ginger chopped

1 Green Chilli

1 1/2 tsp Tamarind Paste

10 Pepper Corn

1 tsp Cumin seeds

1 tsp Coriander seeds

Salt to taste

Method

Grind the cumin, coriander and pepper till it is in powder form. Grind the onion, ginger, garlic, green chilli and 1/2 of the red chilli along the powder into a fine paste. Add the remaining red chillies, tamarind, salt and little water and grind the all ingredients together into a thick fine paste.

For the Pomfret Masala Gravy

Ingredients

4 medium size Pomfret marinated with Turmeric and Salt for 15 minutes

Few Curry Leaves

Masala Paste

1/2 cup Coconut Oil

Method

Take a flat pan. Add the oil and heat it. Add the masala paste, stir fry it for 2 minutes. Add the curry leaves. Continue to stir fry for another minute. Spread the masala on the pan. Place the pomfrets in the masala. Apply some of the masala on the top part of the pomfret too. Cover and let it cook for 5 minutes on a low flame. Remove the lid. Turn the pomfrets. Cover and cook the pomfrets father till the oil from the masala releases and the pomfrets are done. Serve the Pomfrets with Neer Dosa.

For the Neer Dosa Recipe click on the link given below....

http://www.suskitchenbysumitra.com/2017/11/neer-dosa.html

Neer Dosa

Neer dosa literally meaning water dosa in Tulu. This dosa is prepared from rice. Neer dosa is a delicacy from Tulu Nadu region and a part of Mangalorean cuisine. This can be had for breakfast, lunch or dinner. It is served with Chutney or any gravy dish. 

Ingredients

1 1/2 cup Raw Idli Rice 

1/2 cup Fresh or Desiccated Coconut

Salt to taste

Method

Soak the rice at least for 2 hours. Grind the rice along with coconut and 1 cup water into a smooth batter. Do not add excess water while grinding. 

Transfer the batter from the grinder into a bowl. Now add 2 cups of water and salt into the batter. The batter should be watery. Add more water if required. Take a skillet or pan. Spread some water over the pan, the water should sizzle and then pour a ladle full of batter over the hot pan. Rotate the pan and spread the batter. Cover the dosa with a lid and allow to cook on medium flame. Fold the dosa into a triangular shape. Serve the Neer dosa with chutney or any curry or fried dish. 

Egg Bafat Curry

Egg Bafat Curry

A Bafat is a hot spicy masala blend , use to make spicy hot tangy Mangalorean curries. Once the bafat masala powder is made, you can use it for many dishes like fish curry, fish fry, meat and many vegetarian dishes too. It can be stored in a clean and dry glass container.

For the Bafat Masala powder 

Ingredients 

5 Kashmiri red chillies

5 Dry Red chillies

1 tbsp Coriander seeds

1 tsp  Cumin seeds

4 cloves

1 piece Cinnamon

6 Pepper corns

1/2 tbsp Mustard seeds

1/4 tsp  Turmeric powder

Method 

Take a pan. Add the chillies and roast for 2 minutes. Remove the chillies from the pan. Put all the other ingredients on the pan except the turmeric powder and roast for 2 minutes. Remove from heat and mix all ingredients together and cool it. Grind the roasted ingredients in a grinder.  

P.S. Since I did not have the spicy Red Chillies, I have used the chilli powder.

 (The original Mangalorean recipe does not contain Kashmiri Chillies. Only Red spicy chillies to be added.)

Egg Bafat Curry 

Ingredients

6 hard boiled Eggs peeled 

2 Onions sliced 

1 big Tomatoe chopped 

1 tbsp Garlic Ginger and Chilli paste 

1/2 tsp Coriander powder 

1/2 tsp Cumin powder 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

Salt to taste 

1 tbsp Bafat Masala powder 

4 tbsp Ghee 

1 tbsp Coriander leaves chopped

Method

Take a wok, add ghee and let it heat. Add the garlic ginger and chilli paste. Sauté it for 2 minutes. Add the onions and sauté it till pink in colour. Add the tomato and cook for 2 minutes till soft. Add all the turmeric  powder, coriander powder, cumin powder and salt. Stir it well and cook for a minute. Add 3 cups of water. Cover and cook for 10  minutes, add the Garam Masala powder and Bafat Masala. Cook for 10 minutes more.  Add the eggs, cover and cook for 5 minutes. Turn off the flame. Cover and let the  curry  stand for 10 minutes before serving. Garnish with chopped Coriander leaves. Serve it with steamed rice.

Egg Ghee Roast

Egg Ghee Roast
It is a very famous egg dish from Mangalore.
Easy to make, it is completely cooked in ghee.

For the Ghee Roast Wet Masala
Ingredients
2 Kashmiri chillies
2 Green Chillies
8 Garlic cloves
1 small piece Ginger
1/2 tsp Tumeric powder
6 Whole peppercorns
2 Cloves
1 small Cinnamon sticks
1 tsp Coriander seeds
1 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 tbsp Tamarind pulp

Method
Grind all the above ingredients into paste, add little water while grinding.  

For the Ghee Roast
Ingredients
6 Hard Boiled Eggs
1 big Size Onions finely chopped
Few Curry leaves
4 tbsp Ghee
Salt to taste
Ghee Roast Wet Masala
Few Coriander leaves chopped to Garnish 

Method
Take a pan, add ghee; add onions and  curry leaves. Fry the chopped onions till brown. Add the paste. Sauté it for 2 minutes. Add 1/4 cup water. Simmer for few . Add the eggs. Stir it. Cook the eggs in the masala till the eggs are well coated with the masala. Garnish it with coriander leaves.  Serve hot.