Hot Cross Buns...

The buns that I am mentioning is not the plural form of bun but a very famous breakfast item that can be found in most of the homes and restaurants in Mangalore. This is basically a deep fried Indian bread that is usually served with either chutney or dalithoy. At our place we usually have it without any side dishes. As kids we used to dunk it in hot coffee and eat :) I know its a little wierd.

This is slightly sweet due to the addition of banana and sugar If you are not fond of the sweetness you may serve it with some spicy coriander leaves chutney or any other chutney of your choice.

Here is what's needed:

2 cups Maida (All purpose flour)

1 cup Atta (Whole wheat flour)

1 pinch Baking soda

2 medium sized Ripe banana

1/2 cup Curds

1/2 cup Sugar

1 tsp Cumin seeds

1 tbsp oil + extra to deep fry

Procedure:

1) Mix sugar and curds and let it sit for 10-15 mins.

2) Add mashed banana,cumin seeds to the sugar - curd mixture and mix well.

3) Sieve the flours and soda. Add it to the mixture and knead it. It will be a sticky mixture. Resist the urge to add more water or curds. The liquid from curds and banana is sufficient to knead the dough.

4) Heat a tbsp of oil until hot and pour it over the dough and let it rest overnight or at least 8-10 hrs.

5) Knead the dough again incorporating the oil. Make small balls and roll it using a rolling pin. The rolled out disc should be slight thick.

6) Deep fry in hot oil and drain it on a tissue paper.

Serve hot.

P.S: Often the top of the Buns tend to crack up in oil causing oil to splutter a little. So make sure that you are careful when you flip the Buns in oil.

Instant Maida Dosa (Maida Phanna polo)

Maida phanna polo is a crisp dosa that can be made in minutes and is also tasty. It does not need any chutney or curry to go with. It is slightly spicy and is crispy when eaten hot. Maida can be substitued with Whole wheat atta too. Since this can be fixed within minutes and no fermentation is required I make it quite often with whole wheat flour.

Whats needed:

To Grind:

5 Green chilli's

1 small piece ginger

Few corainder leaves

2 tblsp grated coconut.

------------------------
1 cup maida

1 tsp curds

1 tblsp semolina

salt and sugar to taste.

For seasoning(Phanna):

1 tsp mustard seeds

1/2 tsp Jeera

few curry leaves

Oil

Procedure:

1) Grind green chilli's, ginger, coriander leaves and grated coconut coarsely with water.

2) Mix maida, curds, semolina, salt, sugar and ground paste with water to dosa batter consistency. Mix well to avoid any lumps.

3) Heat oil in a small pan add mustard seeds. When they start spluttering add jeera. When Jeera splutters add curry leaves. Add this tadka to the dosa batter and mix well.

4) Heat tawa and spread thin dosa's in circular patterns. Sprinkle little oil and fry on both the sides. These dosas are crisp when hot and get soft after a while.

Masala Chapathi

Masala chapathi is similar to aloo paratha. This was my favourite item growing up. Its filling is similar to “Batate Ambade” that is made in konkani homes of Mangalore. This was usually made during fasting time as it did not contain onion or garlic. I always thought that this was aloo paratha until my best friend Harusha introduced me to North Indian Style Aloo Paratha. Now I make both of them frequently.
What's needed:
For outer cover
2 cups wheat flour
Water as needed to knead the dough
oil 1 tbsp
salt to taste
For Filling
3 medium size Potatoes
2-3 Green chillies chopped
chopped Coriander leaves
1 tsp Mustard seeds
1 tsp Urad dal split
1 tsp Asafoetida(hing) water (I dissolve in water as i get asafoetida from my native which is not powder)
salt to taste
oil
Procedure:
1)Boil potatoes and mash it.
2)Add salt and hing water.Mix well.
3)Heat oil. Add mustard when they splutter add urad dal fry until golden. Add chopped green chillis and fry for a while. Add this to the potato mixture.
4)Add chopped coriander leaves and mix. Check for salt.
5)Make chapati dough with ingredients mentioned for outer cover.
6)Take a small ball of dough and roll it into small discs (poori). Put some some filling in the centre of the poori and cover the filling as done for aloo paratha sealing the edges well.
7)Roll it into paratha applying wheat flour as needed.
8)Heat a griddle and fry until brown on both sides using ghee or butter. The aroma of hing and coriander leaves fills the kitchen.

9)Serve hot with coriander chutney or tomato ketchup. Tastes well as it is also.

P.S: Amma used to add even grated Coconut to enhance the taste. Also some chopped curry leaves was used in the tadka. I skipped them as I was not having it. If the filling is leftover then make a batter with Besan(chickpea flour)+ salt + Chilli powder of medium consistency. Make small balls of filling. Roll it into the batter and deep fry it in oil on medium flame. This makes it Batate ambado. The filling can be refridgerated for 1-2 days.

This Masala chapathi is a participant in "Roti Mela" conducted by Srivalli of cooking4allseasons. Thanks Srivalli for conducting an interesting blog mela :)