Mangalore Buns(Banana Puri)

Mangalore Buns, puffed up banana puri is a sweet Puri called Buns, speciality of mangalore these buns are very tasty crispy Outside & soft inside lighlty sweetened

Usually eaten with Ghassi, Mangalorean lentils curry. This is made with All purpose flour & Riped long bananas, I have tried this time with wheat flour . You can even do this by mixing both wheat & Maida

Ingredients
Ripe long bananas: 4

Powdered sugar: 2 cups

Jeera cumin seeds): 1tsp

Maida(All purpose flour): 1 cup

Wheatflour: ½ cup

Take the Ripe long bananas & mash well add sugar powder mix well till it all gets dissolved add Jeera mix add salt little

Now slowly add flour(maida) little by little mix then add 1/2 cups wheatflour mix...

Don't knead the dough just mix & let it ferment (if batter is bit runny also its ok) let this ferment for 6 hrs or overnite for better results, you can even make instant by adding 1/2sp baking soda

After fermentation check consistency add little flour & knead shape to chapati balls & make thick puri with your hands( it should be thick so use big size ball like used for chapati & flatten it to make poori size)

Deep fry in Oil, do not squeeze let it be puffed up remove on a absorbent paper...cool down & Serve, Enjoy Hot Buns on a rainy day for breakfast or evening snacks

Jackfruit Chips Homemade

Jackfruit chips a delightful crunchy snacks of this season

Simple & Easy nowadays Peeled Jackfruit is available in all Super markets or Your Fruits Vendor
Just pick up slightly firm fruit rather the one which is soft so that it will give you crispy chips

For the Rainy season here is my batch of Jackfruit Chips ready to munch, follow these easy steps make them quickly, delicious Jackfruit chips

Ingredients:

Peeled(Shell removed) Jackfruit pieces: 1 bowl
Oil(Pref Coconut oil/ any other Oil): for deep frying
Salt dissolved in water

Steps for crispier chips:

Take the fruit & de-seed it chop each piece lenght wise to form sticks
(Dont make very thin sticks keep them little thick after frying it will shrink a bit)

Heat up Oil for deep frying, one its hot make the flame medium 
Add handfull of chopped Jackfruit sticks at a time & fry
Once make them turn then once it changes colour slightly sprinkle salt water

Be away from the flame it will splutter a bit, then fry for 2-3 min
Till its golden & remove quickly on an Absorbent, drain them completely
Let the fried chips cool down completely it will turn crunchy

Repeat the same steps for the rest, & fry in batches
Dont store it right away it may turn soft, always leave it open at least an hr

If you experience later if it turns soft just toss them in Pan with slight reheating it will turn crunchy again

Always pack it up after cooled down enjoy This seasons Jackfuit chips

Note:

• Dont throw away the jackfruit seeds use then in curry/ dals it has more protiens than regular lentils
• Always maintain distance from the flame while deep frying, use deep dishes to fry
• Use a bowl to serve so that you can maitain portion size, usually we end up muching these deep fried snacks more

Prawns & Ladies Finger curry

The Goan fish curries and prawn curry are known for their taste and renowned in the whole of coastal India. 

Adding  Ladies finger to the prawns curry is also very popular, just uplifts the taste of simple Ladies finger gravy gives it a good flavour when combined
This spicy prawns curry is a coconut and kokum curry which is also very popular

Ingredients Needed for this Prawns curry

To grind
Coconut grated: 3/4th cup
Red chilies(Byadgi):6-7
Coriender powder: 2sps
Turmeric:1/4sp
Onion: 1/2
Dry kokum(Amsol): 4-5 or Tamrind 

To temper
Oil: 2-3 sps
Onion chopped: 1

Cleaned & Devined Prawns: 500 grms
Washed & pat dried Ladies finger: 100 grms

Easy & simple Prawns & Bhindi curry, you can even make it with coconut milk it will be Lighter & creamier, Just can replace Grated coconut with 2 cups coconut milk

Method to follow

• Remove prawns shells & Devine the prawns 
• Wash it 2-3 times & keep aside
• Washed & pat dry Ladies finger & cut long 1/2 inch pcs
• In a blender add all Ingredients under to grind
• Add water 1 cup & grind to a fine paste

• Take a Deep dish heat up add oil
• Temper with chopped Onions & fry
• Add the chopped Ladies finger & fry
• Then add the ground paste fry for a minute 
• Then add 2 cups water bring to a boil
• Add Salt to taste & lastly add prawns
• Cook for 3-4 min

Spicy Prawns & bhindi curry Goan style is Ready to serve with Hot Rice

South Indian Seer Fish Fry

South Indian style Seer Fish fry with curry leaves
Fried in coconut Oil gives it more flavour. Even the aroma it spreads in my kitchen is lovely
My love for sea food can be seen this is my nth Fish Fry Recipe

These are Seer fish fillet also known as King fish/ Surmai/Iswan, tasty & easy to cook doesn't take much time at all.....Worth it king fish fit for a king to dine

Fish fry, Seer fish fillets fried coated with Semolina(Rava) for the crispy fish fries, Served with Fish curry & Rice

With very few Ingredients this crispy fish fry is ready

Ingredients:

Seer fish Fillets: 2
Red chili powder: 2-3tsps
Turmeric: 1/2 tsp
Tamarind paste: 2tbsps
Curry leaves: 5-6
Coconut Oil: 4-5 tbspsSalt to taste
Semolina(Fine Rava):1/2 cup

Method
Take Seer fish steaks & clean several times
Marinate with salt leave for 5 min
Mix together Red chili powder, turmeric & tamarind paste
Apply this paste generously on fish fillets 

Coat these in Semolina(Rava)both sides & shallow fry in oil or Tawa fry on a pan in lesser oil

Heat up a Pan add coconut Oil once its hot add the curry leaves & place the fish fillets on top, fry for 4 min each side till it crisps up

Remove on an absorbent

Fish fry is ready to serve, Enjoy this crispy South Indian Seer Fish Fry

Ragi Rotti with Demo video step by step

South Indian special Ragi Rotti/ Fingermillet flat bread Served with Minced Mutton (Meat balls) gravy, this combo is loved by All.

Some find it difficult to Make this flat bread & think its hard to achieve perfect Rotti so Including a Video of Making this Ragi roti with step by step Instructions, you can make this easily

About Ragi & its Benifits
Finger Millet/ Ragi/Nachni is Diabetic friendly non starchy glutten free, which makes it a very healthy alternative, Finger millet is very high in calcium, rich in iron and fibre, and has a better energy content than other cereals. These characteristics make it ideal for feeding to infants and the elderly.For children, ragi is also fed with milk and sugar (malt).

In India, finger millet (locally called by various name including ragi, kezhvaragu and nachani) is mostly grown and consumed in South India, Finger millet can be ground and cooked into cakes,puddings or porridge. Ragi flour is made into Idli(Steamed Cake) & flatbreads,  including thin, leavened dosa and thicker, unleavened roti. 

Minced lamb gravy (Kheema Kofta gravy)

This aromatic Kheema koftas in green gravy can be served with Roti or Rice , Traditional Recipe Click here: Meat ball gravy

Ingredients for Ragi Rotti:

Ragi flour: 3/4th cup
Rice flour :1/2 cup
Water: 200ml
Oil:2 sps
Onion chopped: 1
Green chilies: 2
Coriender: handfull
Oil to fry: 2-3 sps

Serves 3 medium sized Rotti

Method to follow

1. Boil water in a sausepan & Add Oil 2sps & chopped Onion chilies & coriender
2. Then Add Ragi & Rice flour don’t stir let it boil

3. After 2 min stir it with rolling pin & break lumps if any
4. Remove on a plate let it cool down then form a ball kneading little bit

5.Divide this in 3 parts, make balls
6.Take a Portion on a plastic sheet & start spreading with your fingers making a thin rotti

7. Slowly take it & place on hot griddle, Hold your hand below the Plastic sheet then turn it to the
griddle so that Roti side is down cook for 4-5 min till it roasts

8. Then Oil the sides & cook for 4-5 min each side till it roasts nicely
9. Roast for 4-5 min dont turn till its nicely roasted
10. Spread Oil one spoon on top & turn slowly to roast other side

11. Cook for 4-5 min till it roasts this side then Remove on a plate
12. Serve with Gravy of your choice I have served with Kheema balls gravy

Check Out step by step procedure of Rolling out Roti & cooking it in this Video:

Fresh Mango Icecream

Mango Icecream with Fresh Mangoes for this summer....No churn easy Icecream

Mango Season is here, Ripe & fresh Mangos are available Now so make the most use of it....

Here is a creamy Mango Icecream with just very few Ingredients You will love this

Ingredients Needed:

Mango pulp or puree: 1cup
Milk powder: 1 cup
Milk: 1 cup
Condensed Milk: 1 cup

Method:

Peel the Mango skin & cut into pcs put in a blender & make Puree
Add condensed milk as per taste 
Add Milk powder & Milk 
Blend All the Ingredients together in the blender

Transfer to a Container with lid, close & freeze
For Best Results freeze for 6 hrs

Serve chilled scoops & enjoy this Creamy Mango Delight Icecream