Mangalore Buns (Low fat Version )

Here is low fat and lovely version of Mangalore Buns which is fab to taste so soft and spongy too that I love it :) 

Ingredients 

2 cups maida

2 banana (med sized  over ripened )

4-5 Green chillies

1 tbsp Jaggery 

1 tsp Jeera

1 tsp coarsely crushed black peppercorn 

2-3 tbsp curd

1/2 tsp Baking soda

salt to taste

oil for frying 

Method 

• Grind  over ripened banana in mixed grinder to a fine paste or you can even finely grate it.
• Mince green chillies finely . In Bowl add pureed Banana, minced green chillies. whole Jeera, coarsely crushed black peppercorn , Jaggery, curd , baking soda, salt to taste and whisk it well and leave it aside. After 2-3 mins you can see bubbles forming .
• Now add maida/ plain flour  and knead to a smooth dough . add more plain flour to knead into a smooth dough .
• Leave in to ferment overnight . If you intend to do this tomorrow it's pretty best knead the dough at night.
• Next morning knead it well again dusting with little maida/ plain flour ,  Pinch out a little dough make round balls of all the remaining dough .
• Roll it once with the help of rolling pin not more then the size of puri and then heat oil and deep fry in oil .
• Serve hot and serve with coriander chutney of your choice ...Perfect morning breakfast !

Cucumber Idli

This is one of my favourite idlis since Childhood days and there are two variations you can do one is sweet idli and other is the spicy one this is one of the no fermentation method of idlis so if u have a cucumber in hand can be made in a jiffy too :)

Ingredients

1 cucumber grated (use a fine grated and do not discard the water) (measure it to 1 cup)

1 cup Rice ( Prewashed then spread on a cloth till dry and grind to a mixie to a Coarse Rawa Semolina consistency)

1/2 cup freshly grated coconut

3 tbsp Jaggary or more if you prefer

 salt to taste

Ghee for greasing 

Method

• In Mixing bowl add grated cucumber,rice,coconut, jaggary,salt and mix well and then grease the idli moulds with ghee and then pour the idli mix into each mould and then steam it for 10-12 minutes on a medium flame and then serve hot with  fresh homemade butter .

Kosambari

Kosambari means salad and basically it's a medley of  all fresh vegs or mix of finely chopped vegetables and lentils , Today I am posting my favourite version of kosambari which my mom used to prepare this during auspicious occasion  of Ram Navami this along with jaggary panak which a gingery based traditional drink which you will find in every household during summer and when it is served chilled its absolutely amazing thirst quencher especially on a hot sunny day so this paired with this salad was truly a combination when one can't miss , I have such a fond childhood memories that while typing down the recipe I automatically got teleported down the memory lane ........now coming to the recipe of this humble salad , here it goes :D

Ingredients 

1/2 cup finely chopped cucumber

1/4 cup yellow mung dal soaked for 2 hrs

1 small carrot grated

3 tbsp grated coconut 

1 green chilli finely minced

2 tbsp coriander leaves finely chopped

dash of a lime 

salt to taste

For tempering 

1 tbsp oil

1/2 tsp mustard seeds

generous pinch of hing / Asafoetida

Method 

• In a mixing bowl add in soaked yellow mung dal ( wash soak for couple of hours , rinse thoroughly , discard all the extra water) , cucumber, grated carrot, green chillies, coriander leaves , salt to taste and dash of lemon , grated coconut mix well. 
• In pan add oil add mustard seeds, when it starts to splutter add in generous pinch of hing and pour this on the mix. 
• Serve with Rice and dal as a salad or you can enjoy it just like that with a smile on your face, I am sure though simple it is going to satiate your taste buds :D