Goli Baje Mangalore Bonda Recipe

Ingredients:

2 cups Maida Flour
2 tsp  Besan (gram flour)
¼ cup Yogurt
2 Green Chili (finely chopped)
4 tsp Sugar
¼ tsp Baking Soda
1 Small Ripe Banana
Salt to taste

Method:

• Mix all the above ingredients adding sufficient water to make a batter. 
• Make sure the consistency of the batter should be very thick.
• Apply little oil in your palm and make small balls or your desired size.
• Deep fry them and serve with chutney.

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Vegetable Mexican Crunchy Wraps

Ingredients

2 cups sauteed mushrooms or add any cooked veg of your choice.

4 large tortillas (thin unleavened pancake made from cornmeal or wheat flour), 4 or 8 for extra crunch

Corn tostada shells

8 tsp Mexican chilli sauce

8 tsp sour cream

Some hot sauce

4 cheese singles or more as per your taste

1 cup tomatoes (chopped)

1 cup chopped fresh lettuce

4 tbsp butter / olive oil.

Method

• Take a tortilla and smear 2 tsp chilli over the centre a 4-5” round followed by a cheese single and a tostada Shell 2 for extra crunchiness.
• Add ¼ of the following sour cream, cooked vegetable / mushrooms, tomatoes and lettuce and spread them to cover the tostada.
• Sprinkle sauces of your choice (hot sauce, ketchup, etc) and fold the tortilla over the fillings, starting from one point and working around the circumference.
• Hold it firmly together and turn over onto a heated pan.
• Sprinkle some butter/oil and fry till brown and harden it as desired on both sides.

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Tandoori Naan Recipe

Ingredients:

3 ½ cups flour
25 gms fresh yeast
½ tsp salt
1 lightly beaten egg
½ cup curd
2 tbsp vegetable oil
2 tbsp nigella seeds (Sabja)
2 tbsp poppy seeds

Method:

• Dissolve yeast in a little bit of warm water.
• Sift flour into a bowl with yeast and salt.
• Add beaten egg, curd and oil and mix them into fairly firm dough.
• Knead well until the dough leaves sides of the bowl.
• Shape into a smooth ball.
• Put the dough back in the bowl cover with a damp cloth or polythene bag and leave it in a warm place to rise for about 1 hour or until the dough has doubled in size.
• Knead again for another minute or two.
• Divide the dough into 8 equal portions.
• Preheat tawa by placing in Grill chamber for 10 minutes, with burner on high position.
• Lightly roll each portion out into an oblong shape about 15 cms long and about 7.5 cm wide with one end tapered.
• Brush inside of nan with a little cold water. On the other side brush a thin layer off oil, sprinkle a few poppy and nigella seeds (sabja)
• Place nan on preheated tawa for 3 minutes in the gril chamber with burner on low position or until    nan is risen and well done.
• Remove the naan and serve hot.

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Puran Poli Recipe

Ingredients:

Tuvar Dal 1 cup 
Sugar or Jaggery 3/4 cup 
Cardamom Powder 1/2 teaspoon 
Nutmeg Powder 1/8 teaspoon (optional)
Ghee 2 tablespoons
Oil 1½ tablespoons 
Water

Method for Preparing Puran (stuffing):

• Wash tuvar dal and soak it in water for 30 minutes. 
• Pressure cook it with 1½ cups water.
• Let the tuvar dal cook finely with 4 to 5 whistle. 
• Remove the tuvar dal and gently mash it. 
• Heat a medium size heavy pan over medium flame. 
• Add cooked dal, sugar or jaggery and ghee in it and mix well.
• Stir continuously and cook until the mixture turns thick or for approx. 15-20 minutes.
• Cook for 3-4 minutes. 
• Add cardamom powder, nutmeg powder(optional) and mix well. 
• Allow the mixture to cool at room temperature. 

Method for Preparing Puran Poli:

• Take wheat flour in a medium size bowl and add oil. 
• Add water as required and knead smooth dough. 
• Cover dough with a muslin cloth and let it set at room temperature for 15 minutes. 
• After 15 minutes, knead it again and divide it into 10 equal portions.
• Take one portion, roll it out using rolling pin into 4-5 inch diameter circle (like chappati). 
• Place one puran (stuffing) portion in the center of rolled puri.
• Wrap stuffing with all sides of puri and seal top where all sides merge. 
• Pinch off excess dough and give it a round shape of ball.
• Press stuffed ball a bit and make thick pattie, coat with dry flour.
• Roll it out using rolling pin into approx 6-7 inch diameter circle. 
• Heat tawa over medium flame and place raw puran poli over it.
• Cook it until golden brown.

Preparation Time: 30 minutes, Cooking Time: 1 hour, Serves: 4 servings

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Puris

Ingredients :

1 cup wheat flour (atta)
1 tbsp maida (optional)
¾ cup water
2 to 3 tsp oil for the dough
Oil for frying

Method :

Put the flour (atta) on a kneading plate (thali). Spread it by making a hollow in the centre. Put oil & slowly mix adding water. Keep adding a little water & mix the flour with your fingers. At first the dough may stick to your fingers & look messy but continue to mix well.

Slowly it will become more manageable & elastic. Turn it around & gather together shaping it like a ball. Now press the ball down with your knuckles.

Roll back & repeat. It should now feel smooth & soft, neither sticky nor too dry. Take one tsp oil on your palm, rub on both hands & smoothen dough with it. Cover & keep aside for 15 to 30 minutes.

When ready to fry the puris, divide the dough into 12 to 14 small lemon-sized balls. Flatten each, cover very lightly with dry flour & roll out into small puris of about three-inch diameter. Place rolled out puris on a sheet of brown paper or tray.

Heat oil in a kadai (to fill 1/3 of the kadai). The oil should become quite hot. You can test this by putting a tiny dot of dough into it. It should immediately start bubbling & rise. Reduce flame to medium heat.

Now put one rolled out puri into the oil so that it is fully immersed. With the slotted spoon gently pat the puri so it starts swelling up. Turn it over & fry the other side for a minute till both sides are golden brown. Drain out oil & place on brown paper. Repeat for all puris.

Variation You can add salt, pepper & ajwain to the dough. These puris go very well with just yoghurt & papad.

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Dilli ki bhel

Ingredients

200 gm Bhel mix
8-10 pieces Papdi
½ cup Potatoes (boiled & chopped)
½ cup Onions (chopped)
4 tbsp Coriander & Mint Chutney
50 gm Sev
4 tbsp Meetha Chutney
½ cup Moong Sprouts
½ cup Brown Chana Sprouts
Juice of one Lemon
½ tsp Chaat Masala
½ tsp Red Chilli Powder
2 Pakodis (soaked & crumbled)

For Garnish
2 tbsp Coriander Leaves (chopped)
1 tsp Ginger (cut into long strips)
2 tbsp Dahi (whisked)
2 tbsp Sev
4 to 5 Papdi

Method :

Combine all the above ingredients in a metal mixing bowl. Heap it in the center of the serving dish. Pour the dahi in a single line over the center of the mound. Sprinkle Sev, coriander leaves & the ginger slivers over this. Place the Papdis around the bhel in an attractive manner. Serve immediately.

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Aloo Bhujiya

Ingredients

500 gm unpeeled potatoes (finely cut)
2-3 whole red chillies
2 tsp red chilli powder
¼ tsp methi mangarel (kalonji/onion seeds)
¼ tsp turmeric powder
2 tbsp dhania-jeera powder
2 tbsp mustard oil
Salt to taste

Method

In an iron kadai heat the mustard oil till smoking point. Add the whole red chillies & kalonji. Now add the finely cut potatoes, turmeric powder & salt. Saute on slow fire till done. Add red chilli powder, dhania-jeera powder & mix well. Serve hot with dal & bhaat.

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Ganthia Recipe

Ingredients

500 gm gram flour (besan)

1 tsp papad khar

1 ½ level tsp salt

2 pinches of asafoetida (hing)

1 tsp coarsely powdered black pepper

1 tsp ajwain

8 tbsp oil

Oil for deep frying

For the Ganthia 

1 ½ teacups sliced green papaya

1 ½ teacups slit green chillies

3 tbsp oil½ tsp mustard seeds

A pinch asafoetida (hing)

3 tbsp gram flour (besan)Salt to taste

Heat a teacup of water in a vessel, add the papad khar; salt; boil until the solids dissolve. Sieve the gram flour; add the asafoetida, pepper powder, ajwain ; boil. Rub the oil into the besan thoroughly. Add the salt solution & a little extra water & make a soft dough.

With the help of a ganthia jhara (special perforated ladle), press a little batter at a time into the hot oil & deep fry for a minute. Repeat with the rest of the batter. Serve hot with ganthia chutney.

For the Ganthia Chutney

• Heat two tbsp. of oil in a vessel & fry the mustard seeds. Add the asafoetida, papaya & green chillies, ¾ teacup of water & salt. Cook for 2 minutes.
• Apply the remaining oil to the gram flour & rub very well. Sprinkle this gram on the papaya & green chillies mixture. Cover & cook for five minutes. Mix well. Serve hot.

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Bajre ki Roti

Ingredients

Ghee or oil for light frying
Bajra (millet ) flour ½ cup
Whole wheat flour 2 tbsp
Oil 1 tsp
Salt to taste

For Stuffing

Long beans, finely chopped 1 cup
Green Chillies, Chopped 3-4
Ginger, grated 1 tbsp
Chopped coriander 2 tbsp
Asafoetida (hing) a pinch

Method

• For the bajra rotis, mix the bajra flour, wheat flour, oil and salt with enough hot water to make a soft dough. 
• Knead well, Divide the dough into 4 equal portions. 
• Roll out each portion of the dough thinly into eight-inch diameter circles. 
• Lightly cook the bajra rotis on a griddle on both sides. Keep aside.

For the stuffing

• Make a coarse paste of the long beans, green chillies, ginger and coriander in a blender or a food processor without using any water. 
• Heat the oil, add the asafoetida (hing), salt and the ground mixture and sauté for 3 – 4 minutes. 
• Cool and divide the mixture into 2 portions.
• Spread one portion of the filling on one cooked bajra roti. 
• Then place another bajra roti on top and press the sides so that the filling gets sealed in between. 
• Cook the stuffed roti on a griddle on both sides using a little ghee, till both sides are golden brown. 
• Repeat for the remaining two rotis and stuffing. 
• Serve hot.

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