Mango Buns | Mangalore Buns With Mango
Overripe bananas in a Mangalorean kitchen are turned into Mangalore Buns all the time, and when mangoes are in season, why not give them the same, Bun-makeover by making Mango Buns?
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Jackfruit Buns | Mangalore Buns with Jackfruit
When we have some leftover jackfruit bulbs which are fast overripening – what shall we do with them? Simple! Why not make some Jackfruit Buns?
Mangalore Buns | Banana Doughnuts
Going by the name, you may think I have a bake recipe for you here. Well the buns I’m writing about aren’t baked but fried! Yes, that’s right! Banana bread/ cake aren’t the only solution to using over-ripe bananas. Next time make these Mangalore Buns! These spongy deep-fried dough packets can be enjoyed for breakfast or as an evening tea time snack.
This is a super simple recipe. Mix all the wet ingredients and sugar and slowly sift in the flour and baking powder. Add cumin seeds to the mix for that added zing in every bite. Knead the dough well without using any water and let it rest. Atleast 4 to 5 hours of resting time is needed. I usually knead the dough before going to sleep and rest it overnight, roughly for 8 hours.
Just before frying, roll lemon sized dough balls to roughly 5mm thick discs. Do not roll them too thin as you will then end up with crispy buns. Buns can be enjoyed as is or with coconut chutney and a simple sambar. Or, try the buns with Sheera (kesari bath). It’s an awesome combo! And do not forget the Kalladka-Tea. This banana rich goodness is from the city of Mangalore in the state of Karnataka, India.
Mangalore Buns
Spongy deep-fried packets of banana-dough which can be enjoyed for breakfast or as an evening tea time snack.
Ingredients
- 1 no. Overripe banana, large, (or 2 small ones)
- 2 to 3 tbsp Sugar
- ¼ cup Curds/Yoghurt
- 1 tbsp Ghee
- Salt, as acquired
- 300 gms All purpose flour, divided + more if needed
- 1 tbsp Baking powder
- 1 tbsp Cumin seeds
- Vegetable Oil, for deep frying
Instructions
Making the wet mix:
- In a mixing bowl, mash the banana/s. Add sugar, curds, ghee and salt. Mix well
Making the Dough:
- Sift 250 gms of flour along with the baking powder into the wet mix. Sprinkle the cumin seeds
- Mix well and knead without adding any water. Add some of the reserved dough if needed until we get a well binded dough that is not sticky nor too dry
- Cover the dough and rest it for around 8 hours or overnight
Rolling and Frying the Buns:
- Heat sufficient oil on medium high heat
- Roll the dough into lemon sized balls and roll them into 5 mm thick discs
- Once the oil is sufficiently hot, fry the rolled discs flipping them over every few seconds until a uniform brown colour is achieved all around
- Drain it out on a kitchen tissue. Serve hot!
Notes
- It is important to maintain sufficient thickness when rolling out the dough. If rolled as thin as pooris, we may end up with crispy buns
- Buns can be enjoyed as is or with coconut chutney and a simple sambar
- Alternate serving suggestion: try the buns with Sheera (kesari bath). It’s an awesome combo
If you tried this Recipe, leaving a comment below the post along with a star rating, will enable more readers and cooking enthusiasts to discover these recipes! Also, if you are on Instagram, do share a picture of the dish and tag @one_plate_please to be featured in my stories!
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Hot Cross Buns
Hot Cross Buns are generally eaten on Good-Friday. They are rich sweet-spiced buns made of fruity dough with a Cross on top made of either dough/ icing. The buns mark the end of the Lenten season and each part of the bun has a religious meaning attached to it
Golibaje | Mangalore Bajji | Authentic Mangalorean Savoury Fritters
Golibaje are deep-fried Mangalorean savoury fritters seasoned with assorted ingredients. These are lime sized golden brown spongy delights enjoyed any time of the day in Mangalore
Sheera | Kesari Bhath | Semolina Pudding
Sheera / Kesari bhath in plain simple terms is nothing but a semolina pudding. I have fond memories of this dish. In Mangalore, it is a regular on the hotel menu and is enjoyed not just in the evening during tea-time but also is a hot favourite during breakfast.
Semolina is roasted in ghee and combined with sugar and saffron infused milk/water and cooked until all the liquid is absorbed and then mixed with ghee roasted cashew-nuts and raisins. The ratio of semolina to the liquid is important to achieve the desired consistency. For a dryish consistency, a ratio of 1:1 of semolina and liquid works best. But if you want it to be a bit mushy go for a ratio of 1:1.25, which is what I personally prefer.
The liquid component can be just water or just milk or a combination of both. All this depends on how creamy you want the sheera to be. I prefer a combination of milk and water. Just keep in mind the final quantity of the liquid combo should adhere to the semolina to liquid ratio.
This Semolina Pudding can be enjoyed as is or as a combination with snacks. My favourite is combining it with Mangalore Buns. But it is also enjoyed sometimes as Sheera-Bajil, a sweet alternative to sajjige-bajil by replacing the upma/ sajjige. In Bangalore where it is known as Kesari bhath, it is also served along with Sajjige/ Upma, the savoury version of semolina pudding and is known as Chow-Chow bath. Enjoy this golden goodness.
Sheera
A super quick semolina based Indian sweet pudding
Ingredients
- 1 pinch Saffron strands
- 2 tbsp Water, warm
- ⅓ cup Ghee, divided
- 1 tbsp Cashewnuts, chopped
- 1 tbsp Raisins
- ½ cup Semolina (roasted)
- ½ cup Sugar (substitute with brown sugar/ jaggery)
- ½ cup Milk, warm
- ¾ cup Water, Boiled
- 1 pinch Edible flowers, (for garnishing)
Instructions
- Soak, the saffron strands in 2 tbsp warm water and keep aside to infuse
- In a frying pan, heat 1 tbsp of the Ghee and roast the cashewnuts till they brown
- Just before removing the cashewnuts, add raisins to the same pan and roast for a few seconds till they puff up
- Transfer the roasted cashewnuts and raisins to a plate and keep them aside
- In the same pan, add half of the remaining ghee and roast the semolina till it takes a brownish tinge and turns aromatic
- Add the sugar and mix well till it starts to melt a bit
- Add the warm milk, followed by the boiling water. Keep stirring to avoid formation of any lumps
- Add the saffron infused water. Mix well and continue to cook until all the liquid is absorbed and the mixture thickens
- Add the remaining ghee and mix well and cook for couple more minutes till well combined
- Add the roasted cashewnuts and raisins and mix well
- Take it off the flame and divide into serving bowls. Garnish with the edible flowers
Notes
- The addition of saffron is to colour the pudding. Sheera doesn’t feel like sheera without the colour. However, do feel free to skip it. Or you can even use a pinch of turmeric powder to colour the dish
- You can substitute the sugar with brown sugar or jaggery and even alter the proportions to suit your taste preferences
If you tried this Recipe, leaving a comment below the post along with a star rating, will enable more readers and cooking enthusiasts to discover these recipes! Also, if you are on Instagram, do share a picture of the dish and tag @one_plate_please to be featured in my stories!
Do follow me on Instagram , Facebook, Twitter, and Pinterest.
Reach me by email at contact@oneplateplease.com
Here are some more variants of the Sheera for you to try
Pineapple Sheera
The humbly rich Kesari Bhath, accentuated with little bites of pineapple
Check out this recipe
Blueberry Sheera
Kesari Bhath enhanced with the sweetly acidic flavour of Blueberries
Check out this recipe
Chiku Sheera
Sweet Semolina Pudding enhanced with the creamy flavour of Chiku (Sapodilla)
Check out this recipe
Coconut Chutney
Coconut Chutney is the simplest and most versatile sidekick to all the droolworthy South-Indian breakfast dishes and snacks. Be it the Buns or the Golibaje, this goes well with anything.