Mangalore Buns (Fried Banana Buns)

Wednesday, January 26, 2011 2 comments

These buns I tasted when we were on a trip to Mangalore and other nearby places. On the way we stopped at a restaurant for tea and snacks. Here we ordered for a typical Mangalorean dish and these buns were served to us. They were in the shape of puris and slightly sweet. The combination they served with these buns was excellent. Coconut chutney and vegetable kurma were the accompaniments. We enjoyed them and the restaurant manager even gave us the recipe! Kids will relish it.

This recipe makes about three to four buns.

Ingredients Quantity
Plain Flour (Maida) 1 cup
Ripe Banana 1
Curd ½ Cup
Powdered Sugar 4 - 5 tbsps
Cumin Seeds 1 tsp
Baking Soda ½ to ¾ tsp
Salt to taste
Oil for deep frying


  1. Mash the ripe banana very well.

  2. Mix this banana with maida and other ingredients except oil in a bowl till it forms a soft and firm dough.Here instead of water, curds have been used. Use only required amount of curds to make the dough.

  3. Cover the bowl and keep it overnight for four to five hours to ferment.

  4. Heat oil in a pan.

  5. Make equal sized balls of the dough and keep it aside.

  6. Take one ball at a time and flatten it on our greased palm and then and roll it on a floured surface into a circle like a puri.

  7. Drop this into the hot oil and fry on both the sides till golden brown in colour.Repeat this procss with the rest of the balls.

  8. Serve these Mangalore buns with coconut chutney anf vegetable kurma.
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Gooseberry Rice


Indian gooseberry or Amla in Hindi and Usirikaya in Telugu, is associated with many health benefits. First of all, it is very low in saturated fats, cholesterol and sodium, but high in dietary fibre, Vitamin C, A, potassium and manganese. It has been used extensively in Indian medicine - Ayurveda - to make herbal medicines that maintain good health.

Amla has about 500mgms of Vitamin C which is even more than oranges which have a high content of Vitamin C.

Gooseberries also help in weight reduction and acts as body coolant and flushes out the toxins from the body. We are very familiar with amla murabba and chutney and pickles made with Gooseberry. Here I have made Gooseberry rice which is nutritious, tasty, very good for diabetics and is gluten free. Gooseberries can be consumed everday to maintain one's health.

This recipe serves four people.

Ingredients Quantity
Cooked Rice (any variety) 2 cups
Gooseberries 2 cups
Lime Juice 2 tbsps
Peanuts 1 tbsps
Channa Dal (Bengal Gram Dal) 1 tbsp
Urad Dal (Black Gram Dal) 1 tbsp
Mustard Seeds 1 tsp
Chopped Green Chilli 1 tbsp
Red Chillies 2 or 3
Asafoetida (Hing) a pinch
Fried Cashewnuts 10
Curry Leaves (Karivepakku or Kari Patta) a few
Turmeric Powder ½ tsp
Salt to taste
Oil 2 tbsps


  1. Deseed the washed goosebrries and put them in the electric grinder and grind them finely.

  2. Take oil in a pan and heat it. Add the channa dhal, urad dhal, mustard seeds, peanuts, red chillies and hing and fry till light brown.

  3. Add the chopped green chillies,curry leaves,tumeric powder and a few fried cashewnuts and mix.

  4. Then add the ground gooseberries snd saute them till cooked.

  5. Remove from the heat and add salt,lime juice and hot cooked rice and mix well.

  6. Serve hot garnished with the rest of the fried cashewnuts.
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Apple Bread Pudding


This dessert is quick and tasty. It is the season for apples in India, so they have been used in this dessert. Other seasonal fruits can also be used like strawberries, pears, bananas, pineapple or a combination of fruits. Also, this dessert is made with ingredients available at home.

This recipe serve four to five people.

Ingredients Quantity
White Bread Slices 10
Butter 2 tbsps
Condensed Milk 3 tbsps
Milk 2 tbsps
Apples 4 medium
White Sugar (Optional) 1 tsp
Brown Sugar 2 tbsps
Bread Crumbs 2 tbsps
Water ½ cup
Cinnamon Powder ½ tsp
Lime Juice 1 tbsp
Chopped Mixed Nuts 1 tbsp
Cherries a few
Whipped Cream (Oprional) 3 tbsps

Method for the Filling

  1. Chop the washed apples into small pieces.Skin can be retained if desired.

  2. Place these apple pieces in a pan and add water and heat it.

  3. Cook the apple pieces till soft and add the brown sugar and cook.

  4. Add the bread crumbs and cinnamon powder and cook till the extra water has evaporated.Add the nuts and lime juice.

Method for the Pudding

  1. Take a baking tin or an oven proof baking dish and grease it with little butter on all the sides.This will be the serving dish too!

  2. Remove the crusts of the bread and cut each slice lengthwise.

  3. Butter one side of the bread slice and line the tin with butter side down on the dish. Only the required number of slices can be used.

  4. After the bread slices ar set in the baking dish, bake it for two or three minutes till slightly brown.

  5. Then add the apple bread crumb filling and place the remaining bread slices butter side up on the filling.

  6. Mix condensed milk,milk and sugar well.

  7. Pour this on top of the bread slices and bake it for nearly one hour at 200°C or till the top of the bread turns nice golden brown.

  8. Remove it from the oven when done and cool it before serving.It can be served hot too.

  9. Serve it decorated with sliced cherry pieces and chopped nuts and whipped cream.
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Stuffed Snake Gourd


Snake gourd is a vegetable native to sub-tropical and tropical regions of South Asia, South-East Asia and Australasia and features in cuisines of the region. It belongs to the cucumber family. Hence, it has a very high content of water and many vitamins. It is low in calories and so good for health especially good for heart patients, diabetics and also helps in reducing fever. It is also said to have hepatoprotective attributes.

A varietiy of curries are made from this, especially in South India. It is also used in making raita - a dish which uses curds or yoghurt. Here I have made a fancy variety which can be served as party dish too.

This recipe serves four to five people.

Ingredients Quantity
Snake Gourd Pieces (2 to 3 inches long) 6
Mashed Potato ½ cup
Boiled Carrot Pieces 2 tbsps
Boiled Beans Pieces 2 tbsps
Chopped Coriander (Cilantro) Leaves 1 tbsp
Red Chilli Powder 1 tsp
Cumin (Jeera) Powder 1 tsp
Coriander (Dhania) Powder 1 tsp
Garam Masala Powder 1 tsp
Gram Flour (Besan) ½ cup
Water Enough to boil Snake Gourd and make batter
Salt to taste
Oil for deep frying


  1. Boil the snake gourd pieces with seeds removed in salt water in a pan till cooked but not very soft.

  2. Remove the pieces from the water and let the water drain well on a kitchen towel.

  3. The cooked water can be used later onfor making the batter.

  4. Take mashed potato in a bowl and add the carrots, beans, salt, chopped coriander leaves, red chilly powder, jeera powder, coriander powder, gram masala powder and mix well. This is the stuffing.

  5. Stuff each snake gourd piece with the potato stuffing.

  6. Make a thick batter with gram flour, salt, red chilly powder and water. Heat the oil for deep frying.

  7. Dip each of these stuffed snake gourd in this gram flour batter and drop it in the hot oil and fry on medium heat till all the sides are fried and is golden brown in colour.

  8. Serve hot as a snack or with chappatis or rice.

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Baby Potatoes In Spicy Tomato Sauce


This recipe is nearly oil free and also gluten free. Baby potatoes are boiled, skins removed and served dipped in spicy tomato sauce. These can be eaten as snack or served as an appetizer. Ten baby potatoes have been used which serves about four to five people.

Ingredients Quantity
Baby Potatoes 10
Salt to taste
Water to boil potatoes


  1. Boil the baby potatoes in enough water with salt added.Do not overcook them.

  2. Cool them and peel the skins and keep them aside.

Ingredients For Tomato Sauce Quantity
Blanched Tomatoes 5
Finely Chopped Onions 1 tbsp
Finely Chopped Garlic 1 tsp
Finely Chopped Green Pepper or Capsicum 1 tbsp
Finely Chopped Green Chilli 1 tsp
Finely Chopped Cilantro (Coriander) Leaves 1 tbsp
Red Chilli Powder 1 tsp
Oregano Flakes (Optional) ½ tsp
Black Pepper Powder ½ tsp
Salt to taste
Oil 1 tsp

Method to make the Sauce

  1. Puree the blanched tomatoes.

  2. Heat one teaspoon of oil in a pan and add the chopped onions and garlic and fry. Do not brown them.

  3. Then add the chopped green chillies, green peppers, salt,chilly powder, oregano and the pureed tomatoes and cook till the consistency is thick but not too thin. Instead of oregano any other herb of your choice can be added.

  4. Add the chopped cilantro leaves and mix.

To Serve
Place the tomato sauce in a deep dish plate and place the boiled potatoes with a tooth pick and serve.
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Bitter Gourd Pakodas (Fritters)

Tuesday, January 25, 2011 1 comments

Bittergourd (Karela) is a very nutritious vegetable but because of its bitter taste, many people do not relish it. Here an attempt has been made to reduce the bitteress by steaming the thinly sliced bittergourd pieces. Bittergourd is good for diabetics. This preparation can be taken as a snack or as a side dish with rice or chappatis. Try it!

Ingredients Quantity
Thinly Sliced Bittergourd 10 pieces
Gram Flour (Besan) ¼ cup
Rice Flour 1 tbsp
Red Chilli Powder ½ tsp
Cumin Powder (Jeera) ½ tsp
Coriander Powder (Dhania) ½ tsp
Garam Masala Powder ½ tsp
Salt to taste
Chopped Coriander Leaves 1 tbsp
Onion Rings a few
Water to make the batter
Oil for deep frying


  1. Steam the bittergourd slices in little salt water till the are cooked but not too soft.

  2. Drain the pieces and save the water if any is left to be added in dhals or soups.

  3. In a bowl, make a batter with gram flour,rice flour,salt red chilly powder,cumin powder,coriander powder,garam masala powder,water and a few chopped coriander leaves.

  4. Heat oil in a pan for frying.

  5. When the oil is hot,dip each piece of the bittergourd into the batter and drop it carefully into the hot oil.Do the same with the rest of the pieces of bittergourd.

  6. Fry them till they are golden brown.

  7. Remove from the oil and drain them on a paper towel to soak the extra oil.

  8. Serve them in a plate garished with onion rings and chopped coriander leaves.
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Sweet Corn Soup


In the monsoon seasons nothing like having a hot bowl of soup especially sweet corn soup. This soup is a very popular soup. It is nutritious and liked by many. First the white sauce is made and then the corn is added.

This recipe serves about three to four cups.

Ingredients Quantity
Boiled Sweet Corn ¾ cup
Milk 2 cups
Plain Flour (Maida) 2 tbsps
Butter 2 tsps
Chopped Spring Onions 2 tbsps
Salt to taste
Pepper Powder 1 tsp
Green Chilli Sauce (optional) 2 tsps


  1. Grind coarsely the boiled corn in a grinder.

  2. Take a saucepan and add butter to it and heat it.

  3. When the butter starts melting,add the maida and on low heat, fry it till it turns slightly brown in colour.

  4. Add the milk and stir.

  5. Boil it till it thickens.

  6. Add the coarsely ground corn,salt and pepper powder,chilly sauce and heat it till the mixture boils well.

  7. If it is too thick,a little water can be added.

  8. Serve it hot with chopped spring onions garnished on it.

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Sweet Semolina Parathas


Parathas with a difference in taste will be most welcome especially if they are sweet to taste! The filling used in this preparation is sweet semolina ( Suji ) halwa. This is very easy and quick to make. You may either follow the link to the post on Semolina Halwa or follow the recipe which I repeat below. This recipe can be prepared during festivals like Dussehra or Diwali.

Makes about four parathas.

Ingredients for Semolina (Suji) Halwa
Semolina ½ cup
Sugar 1 cup
Water 2 cup
Cardamom Powder 1 tsp
Shredded Nuts 2 tbsps
Kismis (Raisins) 1 tbsp
Saffron Soaked in Hot Milk 1 tbsp
Clarified Butter (Ghee) 1 ½ rbsps


  1. Take a pan and add sugar and water and heatit till it boils and the sugar dissolves completely.Add the cardamom powder ad soaked saffron and keep it hot.

  2. take a pan ad add ghee ad heat it. Add the raisins and one table spoon of shredded nuts and fry them lightly.

  3. Then add the semolina and fry for about 3 minutes.

  4. Add the hot sugar syrup and stir till all the water evaporates and the semolina is cooked. The mixture should not be runny.

  5. Remove from the heat and cool it. Make four balls and keep it aside.

Ingredients For Parathas Quantity
Wheat Flour 1 cup
Water enough to make dough
Salt a pinch

Method to prepare dough

  1. Make a dough with the wheat flour,salt and water in a bowl.If desired,a teaspoon of clarified butter can be added. Keep it aside for an hour.

  2. Make four balls.

Method to make the Parathas

  1. To roll the parathas rice flour is needed and ghee is also required to cook them.

  2. Take a flat iron tava or a flat nonstick pan and heat it.

  3. Take a ball of the dough,sprinkle some rice flour on the rolling board ad roll with a rolling pin into a flat circle.

  4. Then place a ball of the semolina ball in the center and bring all the sides together so that the filling is covered.

  5. Place it again on the board and sprinkle some more of the rice flour and roll it into a circle carefully so that the filling is intact.

  6. Place this on the hot tava and turn the heat to medium heat.

  7. After half a minute turn the side of the paratha and pour a teaspoon of ghee on all the sides and on the top of the paratha and fry till both the sides become slightly brown and cooked.

    Repeat the process with the rest of the dough.

  8. Serve hot, sprinkled with shredded nuts and honey.

  9. Here rice flour was used to roll the dough because it does not stick to the dough and gives slight crispness to the paratha.

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Simple Salsa by a Little Chef

Monday, January 24, 2011 6 comments

This is very easy to make, fresh and none of the ingredients are cooked. Salsa is a accompaniment to every Mexican food. My grand daughter could make this so not why not you! The recipe goes like this.

Ingredients Quantity
Chopped Tomato ½ cup
Chopped Spring Onions 3 tbsps
Chopped Fresh Green Chilli 1
Chopped Onions 1 tbsp
Chopped Cilantro/Coriander 4 tbsps
Lemon Juice 1 tbsp
Salt to taste


  1. Mix all these ingredients together in a bowl or coarsely blend all these in a

  2. Store in an airtight jar in the refrigerator.
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Chocolate Dipped Dates

Wednesday, January 19, 2011 1 comments

Sponge cake pieces or cookies or fruits like strawberries, apple or cherries dipped in chocolate sauce are not only tasty but a quick dessert to prepare. For a change, Dates can be used instead. In this recipe, seedless dates have been stuffed with pistachios and then dipped in cholate sauce. Other nuts can also be used instead of pistas. This is an easy to make and light dessert and is good for the kids.

Ingredients Quantity
De-seeded Dates 12
Pistachios ¼ cup
icing Sugar 1 tsp
Chocolate Chips ½ cup
Butter 1 tbsp
Water as required


  1. Boil the pistas in water for three minutes in a pan and remove the skin and keep them aside.

  2. Dry the pistas in the folds of a kitchen towel and remove the skin. Grind the pistas coarsely with icing sugar and keep it aside.

  3. Take one date at a time and make a slit in the center to place the stuffing.

  4. Stuff the dates with half a teaspoon of the pista mixture.

  5. Take a microwave bowl and add the chocolate chips and butter and melt in the microwave for about 30seconds. Stir in between. If a microwave is not available, can the chocolate chips can be put in a glass or metal bowl and placed over boiling water to melt the chocolate. See that no water gets into the chocolate.

  6. Remove the chocolate from the heat and dip each stuffed date into this chocolate sauce till three fourths and place them in a plate till the chocolate cools and solidifies.

  7. These dates can be served immediately or kept in the fridge and served later.

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Protein Rich Fried Rice Garden


This vibrant rice dish owes its name from the different coloured capsicums, mint leaves, saffron and proteins from the black eyed peas (lobhia), cottage cheese/tofu used. Not many spices have been used but the flavour of all the ingredients appeals to the palate so much that you will make it very often!

Serves four people.

Ingredients Quantity
Basmati Rice 1 cup
Saffron, soaked in warm milk 1 tbsp
Boiled Black Eyed Peas (Lobhia) ½ cup
Fried Cottage Cheese Cubes (Paneer or Tofu) ½ cup
Sliced Capsicum (Green,Red and Yellow Bell Peppers) ¾ cup
Sliced Onions ¼ cup
Ginger Garlic Paste 1 tsp
Slit Green Chillies (optional) 2 or 3
Cumin Seeds 1 tsp
Bay Leaf 1
Mint Leaves ½ cup
Cumin Seed Powder 1 tsp
Black Pepper Powder 1 tsp
Butter 1 tbsp
Salt to taste
Water to cook rice


  1. Wash the rice and drain the water and keep it aside for atleast half an hour. Cook it with enough water so that it is not very soft. Keep it aside.
  2. Take a big pan and add the butter and heat it. When it melts add the cumin seeds and bay leaf and fry.

  3. Add the onions and ginger garlic paste and fry till the onions are light brown.

  4. Next, add the cashewnuts,capsicum, a few mint leaves and black pepper powder and fry them lightly. Remove a few different coloured capsicum and keep it aside for garnishing.

  5. Then add the boiled black eyed peas, cumin powder, salt, cottage cheese/tofu cubes, saffron and cooked rice and mix well. Fry it till the mixed rice is really hot to serve.

  6. Serve it in a serving bowl decorated with the coloured capsicum and few mint leaves and sliced green chillies.
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