Mangalore Bun

Mangalore Bun

Ingredients


3 cups all purpose flour
2 ripe bananas (smash them thoroughly)
1/2 cup curd
1/2 tspn baking powder
1 tspn salt
1/2 tspn sugar
1 tspn cumin seeds
2 tbspn oil


Method
1) In a bowl mix the curd and baking powder and heat it in oven till you see the froth
2) Then add the froth to the flour and other dry ingredients
3) Make a light dough
4) It will be sticky. So apply some oil in palm to knead
5) Cover the dough with wet cloth and leave it aside to ferment for 3-4 hours
6) Then make small balls and roll it thick puris
7) Deep fry at medium flame. Push the puris while frying to make it pop up
8) Serve it with coconut chutney


Servings : around 7-8 medium sized Buns

Lebanese Falafel

Ingredients
1 cup chickpeas (soaked overnight)
1 onion chopped
2-3 Garlic cloves
1/2 tspn ginger paste
1/2 tspn green chilly paste
1 tspn salt
1 tspn cumin seeds
1 tbspn corn flour


Method
1) Soak the chickpeas overnight
2) In a grinder add all the ingredients and coarsely grind them
3) Make small balls of the thick mixture
4) Coat the balls with little corn flour to sustain its firmness
5) Deep fry the balls at medium flame till they turn light brown
6) Serve the Falafel with either Pita bread or you can make the Lebanese sandwitch by inserting it between the footlong bread or the regular bread and garnish with some Hummus


Servings: Around 5-6 medium sized Falafel

Bhakharwadi

Ingredients
Dry filling
1/2 cup dry grated coconut
1 tspn sesame seed
1 tspn fennel seed
1 tspn salt
1 tspn sugar
1 tspn Garam masala
1/2 tspn Turmeric powder, 1/2 tspn Chilly powder,
1 tspn Coriander powder
1 tspn Cumin powder


For dough:
1/2 cup all purpose Flour/ 1/2 cup wheat flour
1/2 cup Besan(Gram flou)
Salt to tast
2 tbspn oil
3 tbspn water


Method:


1) Corsely grind the dry ingredients in the grinder
2) Now mix the element for making dough and knead to a paratha kind of softness
3) Take the small ball from dough and roll it into thin roti
4) Cut it into square by removing the extra sides
5) Spread some oil on the square roti
6) Spread around 2 tbspn Dry filling on it and level it using a spoon
7) Slowly roll from one side of roti
8) seal the end of the roll using some water so that it doesn't open while frying
9) Cut the roll into small pin wheels carefull and press gently
10) Deep fry all the pinwheels at medium flame (2-3 at a time)
11) Serve it with Hot tea or Chilled juice


Quantity : around 10-15 medium sized Bhakharwadi

Introduction