January 27, 2016

Khara Bun

Khara buns is one of the specialities 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:


Bread flour -4 cups
Skim milk – 5 oz
Yogurt – 4 oz
Water – 1oz
Salt – 1tsp
Sugar – 1 tbsp
Butter – 1 tbsp
Yeast – 3 tsp


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

1. Disintegrate yeast with a tsp of sugar in luke warm 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 chillies.
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.

January 17, 2016

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


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 Chillies - 2
Coriander seeds - 1 tsp
Cumin seeds (Jeera) - 1tsp
Brown sugar - 3 tbsp
Tamarind -1 tbsp

Salt to taste

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

1.  Saute cabbage and spinach,  Mix it with quinoa.
2.  Blend coconut with red chillies, 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 patrode.
6,  Make a seasoning of oil with mustard seeds, asafoetida, curry leaves and saute the pathrode.
7.  Garnish with grated coconut.