I did always wonder why these buns were called buns instead of any bajji or bonda...what is in the name.. it is taste which matters was my final decision.. My neighbour S got me into this and this is her recipe which I followed to the z to get yummy tasting Mangalore buns...All we need is some ripe bananas and maida to make this sinfully tasty dish.
I tried them this evening for snack and had to struggle and wrangle a few for the photograph.
They are pretty good for the first time. Next time i promised myself i will give the required round shape...
Mangalore Buns
Ingredients:
2 ripe Bananas , medium sized
2 cups of Maida / all purpose flour
salt to taste
1/2 to one spoon of soda
4 tbsp curds
1 spoon salt and
Oil for deep frying...
Method:
Mash the bananas completely so that there no lumps left.. Add sugar, salt soda Mix the maida and curds to a chapati dough. use yogurt sparingly and jusr right to get the prefect consistancy.. smear oil all over the dough, cover and let it rest for about 4 to 5 hours.
Heat the oil in a deep bottom pan. On medium heat , make tiny ball of this risen mixture.. with oil smeared hands. It is tricky but I used oil on a aluminum foil and flattened them out . Deep fry both sides to a lovely brown colour. The yummy buns are ready to be served.
Enjoy as evening snack with hot tea...
Red Sauce Pasta is one of the easiest dishes to be made in less than 10 minutes. My daughters favourite , I made it for her Birthday . It is filling and all time favourite for kids .
FARFALLE WITH RED SAUCE:
Farfalle with Red Sauce
Ingredients:
A quarter kilo of Farfalle pasta
Two onions, finely chopped
Three or Four garlic cloves, minced
Three tablespoons Butter
One small carton of tomato puree
Two medium tomatoes diced
Ten cherry tomatoes.
salt & pepper, to taste
Italian seasoning.. and
Grated Parmesan cheese
Method
Cook the Farfalle pasta in water with a dash of salt and oil. When it done... drain it under cold water to avoid further cooking.
In a pan add butter , when it heats up add the finely chopped onions and garlic.
To this add the cherry tomatoes... keep a bit away from it as the tomatoes splutter a bit. then add the chopped tomatoes and tomato puree.
Add the salt and pepper and the Italian seasoning to taste.
Add the grated Parmesan cheese and let it cook.
When it sends a delicious aroma add the cooked pasta and mix well , grate some cheese to garnish and serve hot.
This Snack is popular in Southern part of India. It is made of rice flour and can be stored for days and so it is an easy alternative and comes handy when there are unexpected guests at tea time.
There are lots of savoury items to go with tea time and Nippattu is one of the best. Be it a rainy day or a warm one this goes perfect in any season. I am making these again after a long time.
Nippattu/Nippittu
Ingredients
Rice Flour - 1 large tea cup (heaped)
Roasted gram powder - 2 tbsp
Roasted gram chunks - 1 tbsp
Roasted peanuts (crushed) - two spoons
Red chilli powder - 1 tsp
Turmeric - 1/2
Groundnuts - 2 tbsp
Curry leaves - a sprig, chopped lengthwise
Oil - 2 tbsp
Salt to taste
Oil to fry
Method:
In a deep bottom pan add the oil to deep fry and get it to heat. Meanwhile roast the groundnuts, de skin and crush them to coarse chunks.
Mix the Rice flour, Roasted gram powder, Roasted gram chunks, red chilli powder,turmeric, coarse groundnuts, curry leaves , salt .To this add two table spoons of hot oil and mix well adding water till it is a pliable and moist.
Take a small ball of dough . Place it on a plastic sheet fold the sheet on top of the dough and press with fingers till it gets flattened to a thin round form.
Deep fry in the hot oil till golden brown on both sides. Keep the heat in medium so that the nippattu is cooked uniformly.
Remove on a paper and let it cool. Serve with tea or coffee or just enjoy anytime of the day.
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