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.
These recipes are a collection from Su’s Kitchen by Sumitra... specially selected 175 recipes from the blog for this lockdown period. These are tried, tasted simple and easy to make recipes.
It’s one of the most popular street food of Kolkata. Well when we visit any of the shops for an egg roll... you need to tell them double dim (egg) or single dimer egg roll... it’s made with flaky Egg Paratha assembled with some vegetable, sauce and seasoning. This makes a great snacks or an early evening meal on the days you are lazy to cook an elaborate meal, specially this recipe is appropriate for this lock down situation. We can make this easily at home. For the flaky Paratha, the dough is made with All Purpose Flour, salt, oil and water. The flour is kneaded into a semi hard dough. Normally when I make this at home, I make this with normal whole wheat dough.
To make One Single Dimer Roll
Ingredients
1 Lemon size portion of the whole wheat dough
1 Egg beaten with pinch of Salt
3/4 tsp Oil
Some slices of Onion
Some long strips of Cucumber
Few chopped Green Chillies
Few chopped Coriander leaves
A big pinch of Chaat masala and Black salt Seasoning
1 1/2 tsp Tomato Ketchup
1 1/2 tsp Kasundi or Mustard Sauce
Method
Roll out the dough, place the rolled dough on the hot skillet, cook the roti well from both the sides, put 1/4 of the oil on the roti and continue to cook till it’s cooked from both the sides. Remove the roti, pour the remaining oil, pour the beaten egg and cook the egg for few seconds, place the roti on the egg, continue to cook till the egg and the roti is done. Place the egg roti on the flat surface. Now to assemble, place the slices of onion, cucumber, chilli and coriander leaves on the egg roti. Sprinkle some Chaat masala and black salt seasoning, drizzle with tomato ketchup and Kasundi or mustard sauce. The roll is wrapped in a butter paper or a kitchen tissue paper.
In this lock down state we should try to keep our mental state healthy, the best way is to keep ourselves busy and work on hobbies we love. We also have to eat proper food, since the whole family is at home, we need to make some delicious dishes that our family will enjoy.... Keeping in mind that simple ingredients which are easily available should be used, zero wastage policy should be taken into consideration. Try to use the complete vegetable including the vegetable peel and transforming the leftover meals into delicious recipes.
There are many vegetable peels that can be eaten and can be made into delicious snacks or vegetable or sweets... like we can make Chutney out of the peel of bottle gourd, pointed gourd, ridged gourd, raw banana, water melon rind, peas etc. In Bengal we have many types of bata / mash that are made with different vegetable peels like raw banana, pointed gourd, cauliflower stem etc.
Some delicious fritters/ fry can be made with peels of bottle gourd, potatoes, water melon rind etc. Some sweet dishes too can be created with the peels of watermelon and green peas like candy, Halwa, barfi or kheer. Today we will make water melon rind Barfi...
Ingredients
Grated Watermelon Rind from 1 medium size Water Melon
1/2 cup or as required Sugar
1/4 cup Water + Juice extracted from the grated Watermelon rind
1/2 cup Milk
2 Pinch of Salt
1/2 tsp Cardamom powder
2 tbsp Milk Powder
2 tbsp Almond and Pistachio flakes
Few Saffron strands
Method
Squeeze out the juice from the water melon rind. Add water, juice of grated water melon rind and sugar in a pan. In few minutes add salt and let the liquid simmer for a minute. Add 2 tbsp milk and continue to simmer. Strain the liquid out and pour the liquid back into the pan and let it continue to simmer until one string is formed. Add the water melon rind into the sugar syrup and continue to cook on low flame until the ingredients changes it’s colour to golden brown. Add the milk, cardamom powder, milk powder, few saffron strands and 1 tbsp of almond - pistachio flakes into watermelon rind. Continue to stir and cook on low flame until all the ingredients form into a lump. Pour in the mixture into a greased square mould, level the barfi evenly. Sprinkle the remaining saffron, almond and pistachio flakes. Leave the mixture to cool down. Cut the barfi into square pieces and serve them.
