Mangalore Buns Recipe With Coconut Chutney – Banana Poori Recipe

  

Mangalore buns recipe @ Banana poori served with coconut chutney as side dish is one of the most popular breakfast combo in Karnataka. I have tasted this few times in hotels like Anna Kuteera, SLV etc. Mangalore buns is a kind of  Poori/ puri made with all purpose flour, banana, sugar and curd. As this poori tastes soft, spongy with a mild sweet taste, its called as buns. Mangalore buns cannot be prepared instantly. Its dough should be fermented for at least 4 to 6 hours or overnight to get the best results. Recently I prepared it for our breakfast along with coconut chutney by watching few YouTube video. It came out very well. We liked it very much. Its a unique, Karnataka style breakfast recipe. Friends, do try this banana poori / Mangalore buns at home. You will love it for sure. Ok, lets see how to prepare Mangalore buns recipe with step by step pictures and video.

Do check out my collection of 10 Poori varieties & 20 Side dish for Poori. 

Have a look at my Instant Mangalore Bonda recipe as well.

Mangalore buns recipe - Banana Poori

Mangalore buns recipe with coconut chutney as side dish. - Karnataka special breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: 6 to 8 no.

Prep time: 6 Hours

Cook time: 5 Minutes

Total time: 6 Hours 5 Mins

Chitra Ganapathy

INGREDIENTS

For Mangalore buns 1 cup - 250ml All Purpose flour - 1 cup Ripen Banana - 1 no ( I used 2 small yelakki banana) Sugar - 1 tbsp (Add 1.5 tbsp for more sweetness) Curd - 1.5 tbsp  (Add 2 tbsp if needed) Salt - 1/2 tsp Cumin seeds - 1/2 tsp Cooking soda / baking soda – 1/4 tsp Cooking oil - To deep fry Coconut chutney Grated coconut – 1/2 cup Green chillies – 3 to 5 nos (Adjust based on spice level) Tamarind – a small pinch Curry leaves – 3 leaves (optional) Coriander leaves - 1 tbsp Fried gram dal – 1 tbsp Garlic cloves – 2 no. Salt & water – as needed

METHOD

1. In a wide bowl, mash the banana with a fork.
2. Add curd, sugar, salt, all purpose flour and mix well
3. Make a dough without adding water.
4. Cover and keep it aside for minimum 6 hours.
5. Knead it well and make thick, round poori.
6. Deep fry it both the sides till golden brown.
7. Remove in a tissue paper. Serve hot with coconut chutney.

METHOD - STEP BY STEP PICTURES

In a wide bowl, mash the ripen banana with a fork or hands. Do not grind in a mixie.   To this, add salt, sugar, cooking soda, cumin seeds and curd.Mix well to make a paste. Add all purpose flour gradually and mix well to make a dough. Do not add water. Add little curd if needed. Knead for few minutes. Dough should be thick. Cover the dough and rest for minimum 6 hours or overnight.  Grease your hands with little oil and knead the dough for few minutes. Make small balls of uniform size. Dust the ball with maida and roll it to small, thick poori of palm size. Arrange in a plate. Heat oil and drop a pinch of dough. If it rises to the top immediately, drop one poori. Splash oil over the puri and press gently. It will become puffy. Flip it and cook the other side till golden brown. Remove in a tissue paper and drain it. Grind all the ingredients given under “Coconut chutney” to a smooth paste adding required water. You can temper the chutney if you like. Serve hot poori with coconut chutney. Enjoy !

Note

You can add more sugar if you like more sweet taste.But color of poori would be dark.  Do not use water to make the dough.Add little more curd if needed. Resting time of minimum 6 hours is needed. Overnight is also fine. If you rest the dough for lesser time, Poori will come out hard and chewy. For variations you can add equal quantity of wheat flour and maida. But poori comes out bit dense in texture.

Try this yummy, Karnataka special Mangalore buns with coconut chutney for your breakfast.

Tastes Yummy !

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Orange Peel Pickle – Instant Orange Skin Pickle Recipe

Orange peel pickle is one of the easy and yummy pickle recipes that can be prepared instantly. It doesn’t need any soaking or setting time. You can taste it immediately. When my MIL prepared this instant pickle recipe with kamala orange skin, I never expected that it would taste so good with curd rice. We loved it a lot. 

Actually we prepared orange skin pachadi and orange skin pickle at the same day. Even though both tasted good with its own taste, my vote is for this pickle. I must thank my MIL for teaching me this easy pickle recipe. You too give a try and let me know how you liked it. Ok, lets see how to make orange peel pickle with simple and easy ingredients.

 
Check out my other orange recipes :

• Orange skin kuzhambu 

• Orange peel sweet pachadi

• Orange peel spicy pachadi

• Eggless Orange cake

• Orange Mocktail

• Eggless orange biscuit cake

Orange Peel Pickle Recipe

How to make Instant pickle recipe using Orange skin

Cuisine: Indian

Category: Pickle recipes

Serves: 1/4 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Orange Skin - 1/4 cup Red Chilli Powder – 1.5 tsp Powdered Jaggery – 1 tbsp Small sized Lemon - 1/2 no Roasted Methi seeds powder – 1/8 tsp Turmeric powder – 1/4 tsp Water – 1/2 cup Hing – 1/4 tsp Salt - A needed To Temper Cooking oil or sesame oil – 1 tbsp Mustard seeds - 1/2 tsp

HOW TO MAKE ORANGE SKIN PICKLE

1. Wash and chop orange skin into small pieces.
2. Pressure cook in high flame for 2 whistles adding little water.
3. To the cooked orange pieces, add red chilli powder, hing, turmeric powder, methi powder, jaggery and salt.
4. Boil in a kadai adding water. Switch off the flame and add lemon juice. Mix well.
5. Temper mustard seeds and add to the pickle. Store in a clean box after pickle cools down.
6. Stays good for a month when stored in a refrigerator.

METHOD - STEP BY STEP PICTURES

Wash the orange skin and chop into small pieces. Pressure cook it adding little water in high flame for 2 whistles.Open the lid after steam is released. Drain the excess water if any. Keep the cooked orange pieces in a bowl. Dry roast methi seeds till it starts to turn golden brown. Powder it using a mortar and pestle and set aside. Add red chilli powder, turmeric powder, hing, methi seeds powder, crushed jaggery and salt.Mix well. Add this mixture to a kadai and add 1/2 cup of water. Mix well and boil in low flame for few minutes till the raw smell of spice powders vanish. Add little more water if pickle looks too thick while boiling. Check for taste and add more red chilli powder, jaggery or salt if needed. Switch off the flame when the pickle looks semi solid because it thickens when it cools down. Switch off the flame and add the juice of half of a small lemon.  In a small kadai, temper mustard seeds in oil and add to the pickle. Mix well and let it cool down. Let it cool down and store in a clean glass bottle. Use clean spoon every time while you handle. It stays good for a month if refrigerated. Enjoy with curd rice !

Note

Adjust the quantity of red chilli powder as per your taste.. You should cook the orange pieces before adding spice powders else it will become chewy and hard while cooking.

Try this yummy orange skin pickle and enjoy with rice ! Don’t forget to check out my other orange peel recipes.

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Green Chutney For Chaat Using Preethi Turbo Chop

Green chutney recipe can be prepared in many ways based on the requirement. Today I have shown how to make green chutney for chaats with simple ingredients. I prepared this chutney using Preethi turbo chop I received recently for a review. When I got a request to review this product, I accepted it happily as Preethi is one of my favorite brands for kitchen appliances. I have been using Preethi products for more than 10 years and it would be my first choice for mixer grinders.

 

USES OF PREETHI TURBO CHOP

Preethi Turbo Chop is a handy, electric vegetable chopper that perfectly chops the vegetables very finely in no time. It has a 450W powerful motor and sharp blade. So it takes less than a minute to chop onion, tomato and other veggies finely. It also helps to grind chutneys, dips, sauce and puree tomato, onion and coconut masala for gravies. Its an ideal gadget for Indian cooking. Basically Indian cooking needs lots of chopping works. This useful gadget makes our job much easier. Chopping gets done in one touch operation which saves lot of time. Working women, bachelors and people who wants to spend less time in chopping during busy morning hours would find this gadget very helpful. Price is also reasonable. As I already have Philips Chopper and blender, I could easily compare both the products. Preethi turbo chop is easy and fast to use than other brands.

You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE, WITH A

 DISCOUNTED RATE AT AMAZON & FLIPKART.

PARTS OF PREETHI TURBO CHOP

Washable and food grade Lid
Transparent, food grade Bowl with measurements
One Sharp blade
A Motor unit
Plug and instruction manual.

FEATURES OF PREETHI TURBO CHOP

• Powerful Motor
  It has 450 Watts powerful motor in this category
• One Touch Operation
  It does operations like Chopping, Puree, and Grinding in less than a minute
• Quality
  The blade is made up of food grade stainless steel - Laser sharp blades gives superior chopping performance
  It is a food grade material
  Blade is a stainless steel material for longer life
• Reliability
  Easy View - Transparent bowl enables us to have complete control over chopping process
  1 Year Warranty
  Life Long Free Service

TECHNICAL SPECIFICATIONS

Model No. : Turbo Chop

• Voltage: 230V AC 50 Hz
• Power Consumption: 450 Watt
• Capacity: 0.7 Ltr Bowl
• Warranty: 1 Year

WHERE TO BUY THIS PRODUCT

You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE & WITH A DISCOUNTED RATE AT AMAZON & FLIPKART

PROS & CONS

PROS

• Preethi turbo chop looks small & handy. So it occupies less space in kitchen counter.
• Chops the vegetables very finely in less than a minute.
• Chops the nuts & dry fruits too.
• It works really great if you want to grind masala to a coarse paste.
• Perfect for making salsa.

CONS

• You should do it only in batches if you are chopping in large quantity.
• For smooth paste, it takes more than a minute to grind. At that time, the motor body gets heated slightly.
• It would have been better if the product has a wiper/whipping blade for whipping curd & milkshakes.

In the picture below, you can find finely chopped onion, tomato and boiled kabuli chana paste for making chana masala.

Green chutney for Chaat

How to make green chutney for chaat

Cuisine: Indian

Category: Chutney Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 2 Minutes

Total time: 7 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Coriander leaves - 1/2 cup Mint leaves - 1/4 cup Green chilli - 2 nos Lemon juice - 1 tsp Sugar - 1/4 tsp Cumin powder - 1/4 tsp Garlic cloves - 2 nos Ginger - Very small piece ( Quarter inch) Salt - as needed

METHOD

1. Wash & Chop coriander leaves & mint leaves roughly.
2. In the Preethi turbo chop, take all the ingredients given above.
3. Grind to a smooth paste adding required water.
4. You should wipe the sides and grind at regular intervals to make a smooth paste.
5. Remove in a bowl. Dilute with little water while making chats.
6. Store and refrigerate in a clean bottle. It stays good for a week in refrigerator.

METHOD - STEP BY STEP PICTURES

Wash and chop coriander leaves, mint leaves roughly. Take all the ingredients given in the list. Take the Preethi turbo chopper bowl and fit the blade. Add all the ingredients to it. (You can use mixie instead of turbo chop and grind to paste.) Cover with the lid and grind it without adding water. Wipe the sides, add required water and grind till smooth. Wipe the sides again and grind if needed. After the chutney becomes smooth, transfer to a bowl. Store in a box , refrigerate and use clean spoon every time.  You can dilute the chutney adding little water while adding in chaats. Stays good for a week to 10 days in refrigerator.Enjoy !

 Try this easy, yummy Chaat chutney at home and use it for making bhel puri, papdi chaat, pani puri etc.

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12 Kesari Varieties – Different Types Of Rava Kesari Recipes - Indian Halwa Recipes

Collection of 12 Rava Kesari varieties / different types of rava kesari / Sheera Recipes. In this new year 2018, I wanted to start with a sweet post. So here I made a collection of different types of rava kesari recipes from my website. Kesari is basically an Indian sweet dish prepared with semolina, sugar and ghee. 

People in South India and North India call this yummy dessert recipe in different names like rava kesari, Kesaribath, Sheera, Halwa etc. We love to make Rava Kesari / Ksheera at home for all the festivals and occasions. Even today I made kesari bath for new year celebration. Kesari is basically a beginners sweet. Its so easy to make and takes less time to prepare. Even though its considered as a beginners sweet, many of us doesn’t get it right in texture. Sometimes it becomes hard, chewy, dry or with lumps. 

To prepare hotel style, soft and ghee dripping kesari must be the dream of many. Me too not an exception. When I was a beginner, I struggled a lot to make perfect kesari. So my MIL taught me some useful tips about the ratio of water and rava, perfect cooking of rava/semolina without lumps and much more. 

From then, I started to make good kesari every time and I got the confidence to explore different types of rava kesari recipes like milk kesari/ Paal kesari, pineapple kesari, mango kesari, Karnataka style kesaribath, microwave rava kesari, other kesari recipes like Vermicelli kesari, Aval kesari/Poha kesari and some North Indian Sheera recipes like suji ka halwa/ suji sheera, Atta ka sheera and Moong dal dal sheera. I am yet to try banana sheera and fruit kesari recipes. I will add them in this list once I do that. Now lets see the collection of 10 Kesari recipes from Chitra’s Food Book in this New Year 2018 as my first post .

I thank all my readers and followers of my website for your unconditional love and support. I am really blessed to have you all. Hoping to get more and more support, encouragement and love from you in this new year as well. Ok, lets move on to the post !

Kesari Varieties - South Indian, North Indian Sheera Recipes

12 Kesari Varieties – Different types of South Indian & North Indian Sheera Recipes

Cuisine: Indian

Category: Kesari Recipes

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

• Rava Kesari Recipe

• Kesaribath recipe

• Karnataka Kesari bath using chiroti rava

• Microwave Rava Kesari

• Milk Kesari / Paal Kesari

• Pineapple kesari

• Mango Kesari

• Semiya kesari

• Poha kesari/ Aval kesari

• Sooji halwa

• Moong dal halwa

• Atta halwa

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Orange Skin Kuzhambu – Orange Peel Kulambu Recipe

Orange skin/peel kuzhambu has become my most favorite dish among all the orange skin recipes I had tried so far. Yes, for the last 2 weekends I shared recipes using kamala orange skin like orange peel sweet pachadi and orange peel spicy pachadi. Today I thought of sharing this yummy vatha kuzhambu recipe with orange skin.  I am yet to post orange skin pickle and orange juice rasam recipes. I will try to do it in this weekend. The method of preparation of orange skin kuzhambu is very similar to Brahmin style vatha kulambu without onion and garlic. 

When I tried this kulambu, I was doubtful whether it will taste bitter. But to my surprise, it came out really tasty without much bitterness. I loved it a lot with plain rice topped with sesame oil. My MIL also liked it very much and told that she will be making it regularly at home. 

Friends, do try this orange peel kuzhambu next time when you buy oranges. I hope you all know about the amazing health benefits of orange skin. So do not discard the skin. Try this orange peel kuzhambu, you will love it for sure. So lets see how to make kuzhambu using orange skin with step by step pictures.
Check out my other orange recipes below :

• Orange peel sweet pachadi

• Orange peel spicy pachadi

• Eggless Orange cake

• Orange Mocktail

• Eggless orange biscuit cake

Orange peel / Orange Skin kuzhambu for rice

How to make gravy with orange skin

Cuisine: Indian

Category: Orange peel recipes

Serves: 4

Prep time:5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Orange skin – 1/4 cup Tamarind – a big gooseberry size Sambar powder – 1 tbsp Jaggery – 2 tsp Salt - as needed Water – as required ( I used 1 cup) To temper Sesame Oil  / gingely oil – 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Methi seeds - 1/8 tsp Cumin seeds - 1/2 tsp Green chilli - 1 no Red chilli - 1 no Curry leaves - Few

HOW TO MAKE ORANGE SKIN KUZHAMBU

1. Wash and chop orange skin into small pieces.
2. Heat oil in a kadai. Temper all the ingredients given under “To Temper”.
3. Saute orange skin for a minute. Add sambar powder and mix well in low flame.
4. Add tamarind extract, salt, turmeric powder, jaggery and boil till gravy thickens & oil floats on top.
5. Serve hot with plain rice adding sesame oil.

METHOD - STEP BY STEP PICTURES

Wash and chop orange skin into small pieces. Set aside. Soak tamarind in warm water for 15 minutes and take the extract with 1 cup of water. Keep it ready. Heat oil in a kadai.Splutter mustard seeds, cumin seeds, methi seeds, urad dal, pinched red chilli, slit green chilli, curry leaves. Add the orange pieces. Saute for a minute till it becomes soft.( Actually I forgot to add orange pieces along with seasoning.So I sautéed it separately and added to tamarind extract.Hence the stepwise pictures distract from the instructions). Add sambar powder, saute in very low flame for few seconds.Quickly add 1 cup of tamarind extract, turmeric powder, salt and jaggery. Mix well, check for taste. Add more water, sambar powder if needed. Roll boil the kuzhambu till  orange pieces cook and oil starts to float on top. Remember, this kuzhambu thickens once it cool down completely. So do not boil till too thick. Remove when its semi gravy. Transfer the kuzhambu to a bowl and serve hot with plain rice. Top with sesame oil for more flavor and taste. Enjoy !

Note

Adjust the quantity of sambar powder as per the tanginess of tamarind. Do not add more orange pieces, it may make the gravy bitter in taste. Adjust the quantity of water based on the consistency you like.

Try this easy, yummy Orange skin kuzhambu just for a change and enjoy with plain rice topped with sesame oil. Serve with any kootu and papad !

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