March 21, 2015

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.
 

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.

March 1, 2015

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 - 1tsp
Garam masala powder - 1tsp
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, chilli 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.