Mangalore Bun

I had tried these Mangalore buns and goli bajji at a small restaurant called Mitra Samaj in Udupi. Ever since this has been on my mind.  The Indian cooking challenge for March is Mangalore buns.
 

Mangalore Bun

Ingredients:
All purpose flour - 1&1/2 cup
1 medium size ripe banana mashed
Yogurt - 3 to 4 tbsp
Sugar - 2-3 tbsp
Cumin seeds - 1/2 tsp
Baking soda - a pinch
Oil - 2 tsp
Salt - to taste
Oil to deep fry

Method:
1.  Peel, chop and mash the bananas and set aside.
2,  In a dish add the mashed bananas, all purpose flour, yogurt, sugar, cumin seeds, baking soda and 2 tsp oil.
3.  Knead to a soft pliable dough.  Do not add any other liquid.
4.  Cover and set in the refrigerator overnight.
5.  Knead slightly and make small lemon size balls.
6.  Roll it to 3-4" discs thicker than puris.
7.  Deep fry in hot oil and press the center to puff up,
8.  Turn and fry both sides till golden brown color.
9.  Serve with coconut chutney.

Vegetarian Chili

Chili is  a spicy soup with tomato beans and seasonings.  I tried making this dish with beans, corn, vegetables and Indian spices/seasonings and finally garnished with a dash of whipping cream.  The finished dish tasted amazing.

Vegetarian Chili

Ingredients:
Kidney beans - 1 cup cooked
Sprouted moong dhal - 1 cup cooked
Chickpeas - 1 cup cooked
Black bean - 1 cup cooked
Sweet corn - 1 cup fresh/frozen
Onion - 2 big finely chopped
Tomatoes - 2 big chopped
Tomatoes crushed - 1 can (28 oz)
Zucchini - 1 chopped
Red bell pepper - 1 chopped
Green bell pepper - 1 chopped
Spinach chopped - 2 cups chopped
Ginger - 1/2 inch grated
Garlic - 1 clove crushed
Cumin powder - 1 tsp
Asafoetida - 1 pinch
Turmeric - 1 tsp
Whole cumin - 1 tsp
Mustard seeds - 1 tsp
Whole methi (fenugreek seeds) - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Chilli powder - 1 tsp or more as per taste
Salt - to taste
Whipping cream - to garnish
Olive oil - 8 tbsp

Method:
1.  Take 4 tbsp olive oil in a pan and add asafoetida, turmeric, mustard seeds and whole jeera.  When it starts crackling add crushed garlic, cumin powder, methi seeds, ginger grated and chopped onions.
2.  Sauté the onions till brown.  Add the chopped tomatoes and cook till it is soft.
3.  Add the cooked kidney beans, sprouted moong dhal, black beans and fresh/frozen sweet corn.
4.  Set in the slow cooker for 4 to 5 hours in low.
5.  In the meantime add the remaining olive oil to the chopped zucchini, red bell pepper, green bell pepper and bake in the oven for 30 minutes.
6.  Add the coriander powder, garam masala powder, chili powder, salt to taste to the chili in the slow cooker.
7.  Sauté chopped spinach in olive oil and add to the chili
8.  Just before serving add the roasted vegetables and garnish with whipping cream.

Chettinad Vegetable Biryani

The Indian Cooking Challenge for February is a spicy vegetable biryani which is a speciality from Tamil Nadu.  This recipe is adapted from Chettinad recipes but tailored to my taste.  This biryani is traditionally made with jeera samba rice but I used basmati rice.

Chettinad Vegetable Biryani

Ingredients:
Mixed Vegetables (Carrots, peas, beans, cauliflower, red bell pepper chopped ) -1 cup
Basmathi Rice- 1 and 1/2 cup
Small onions / shallots- 100 gms
Tomatoes large- 1 nos
Green chilies- 2 nos
Ginger grated - 1/2 inch
Red chili powder- 1 tsp
Coriander powder- 1/2 tbsp
Turmeric powder- a pinch
Mint leaves- 1/2 bunch
Coriander leaves (cilantro)- 1/4 bunch
Cashew Nuts- 20 nos
Ghee- 2 tbsp
Salt to taste
Water- about 2 and half cups

Masala tempering:
Bay leaves- 1
Cinnamon stick 1" piece- 1
Cardamom- 2 nos
Cloves- 6 nos
Marati moggu- 1 no
Star Anise- 1 no
Oil- 3 -4 tbsp

Method:
1. Take 2 tbsp oil in a pan and saute bay leaves, cinnamon, cardamom, cloves, marati moggu, star anise and set aside.
2. Fry cashew nuts till golden brown and set aside for garnishing.
3. Fry onions, green chilies add grated ginger. Add chopped mint leaves, coriander leaves and chopped vegetables
4, Finally add the chopped tomatoes, turmeric powder, coriander powder,red chili powder and salt.
5. Add water about 2 and half cups and let it boil. Stir in the rice and vegetables and cook covered or in rice cooker.
6. Add ghee and garnish with cashew nuts and red bell pepper.
7. Serve with tomato and onion raita.

Kanchipuram Idly

Idly is a traditional South Indian breakfast.  For Kanchipuram idly the batter is seasoned with spices, corriander leaves, curry leaves, ginger and tastes delicious.

Kanchipuram Idly

Ingredients:
Idly rice - 3 cups
Urad dal - 1 cup
Yogurt - 1/2 cup
Salt to taste

Seasoning:
Ghee - 2 tsp
Asafoetida/Hing - a pinch
Cumin seeds/Jeera - 1 tsp
Curry leaves - 2 strands chopped
Black pepper - 1 tsp
Cashew nuts - 20 halves

Soaked channa dhal - 2 tsp
Chopped coconut pieces- 2 tsp
Corriander leaves - 2 tsp chopped
Grated ginger - 1 inch
Green chilies - 1 or 2

Method:
1.  Soak rice and urad dhal separately for 5 to 6 hours.
2.  Grind urad dhal till soft and fluffy and rice a little coarse.
3.  Mix both the batters and set aside to ferment overnight.
4.  When ready to make the idlys add half cup of yogurt add salt to taste.
5.  Add soaked channa dhal, chopped fresh coconut pieces, green chilies, coriander leaves and grated ginger to the dough.
6.  Make a seasoning with 2 tsp ghee and add asafoetida, cumin seeds, curry leaves, black pepper, cashew nuts.
7.  Add the seasoning to the batter.
8.  Pour the batter in idly molds or plates and steam it for about 15 minutes.
9.  Serve with chutney or sambar.