Khara Bun

Khara buns are one of the specialties of Bangalore bakeries.  This recipe was adapted from plain buns from my baking class and I adjusted the measurements and ingredients to suit my taste.  Here is how I made the khara buns:

Khara Buns

Ingredients:

Bread:
Bread flour - 4 cups

Skim milk – 5 oz

Yogurt – 4 oz

Water – 1 oz

Salt – 1 tsp

Sugar – 1 tbsp

Butter – 1 tbsp

Yeast – 3 tsp

Filling:

Onion – 1 medium chopped

Ginger – ½ inch grated

Curry leaves – 4 strands chopped

Coriander leaves – ½ bunch chopped

Dill leaves – 3 tbsp (optional)

Green chillies – 3 to 4 chopped

Olive oil - 2 tbsp to sauté

Method:

1. Disintegrate yeast with a tsp of sugar in lukewarm and rest aside.

2.   Add bread flour, salt, sugar, butter, skim milk, yogurt and the yeast mixture and knead well.

3. Cover the dough with saran wrap in a wide mixing bowl.

4. Rest in a warm place for about 4 hours till it doubles in size.  Alternatively, make the dough in the       bread machine with the above ingredients in the dough cycle.

5. Sauté the chopped onions, dill and mix the curry leaves, coriander leaves, green chilies.

6. When the dough is double in size punch it down and roll the dough.

7. Spread the filling and roll it.

8.  Make small balls and keep on a baking tray in a warm place for an hour till it doubles in size.

9.  Glaze the buns with milk and sugar mixture.

10.When the dough has risen fully bake it at 425F for about 20 minutes.

Quinoa Pathrode

Pathrode is a delicacy of Mangalore.  It is usually made with rice and Colocasia leaves.  I have tried this recipe by substituting quinoa  for rice and also used cabbage and spinach leaves.

Quinoa Pathrode

Ingredients:
Quinoa - 1 cup
Spinach finely chopped - 1 cup
Cabbage chopped - 1 cup
Oil to saute - 2 tbsp

For Blending:
Fresh grated coconut - 1/4 cup
Red Chilies - 2
Coriander seeds - 1 tsp
Cumin seeds (Jeera) - 1 tsp
Brown sugar - 3 tbsp
Tamarind -1 tbsp

Salt to taste

Seasoning:
Oil - 3 to 4 tbsp
Mustard seeds- 1 tsp
Asafoetida - a pinch
Curry leaves - 2 strands
Grated coconut to garnish

Method:
1.  Saute cabbage and spinach,  Mix it with quinoa.
2.  Blend coconut with red chilies, coriander seeds, cumin seeds, brown sugar and tamarind in 1 cup of water.
3.  Mix it to the quinoa and cabbage/spinach mixture and add salt and 1 cup of water and cook on the stove  till almost cooked.
4.  Spread this mixture in idli plates or steamer plate and steam for 15 minutes.
5.  Let it cool. Crumble the steamed pathrode.
6,  Make a seasoning of oil with mustard seeds, asafoetida, curry leaves and saute the pathrode.
7.  Garnish with grated coconut.