AUTHENTIC MANGALORIAN SNACKS

GOLIBAJE

Ingredients:

Refined flour (maida) 1 cup

Gram flour 1tbs

Sugar 3 tbsp

Soda-bi-carbonate 1/4tsp

Water ¾ cup

Green chilies 2 (mince)

Ginger 1/2’ ’ (scrape cut and mince)

Oil for deep fry

Salt to taste

Method:

  Mix salt, sugar, soda bi carbonate with water and finally add refined flour,   gram flour and mix well.

 Cover and keep it for fermentation for at least for 5 hour. (in cold place warm microwave for a minute and place the mix)

  Heat oil in a deep pan take a lemon size of the batter mix and deep fry till it turns into pale brown.

§  Serve with chutney.

Fresh Coriander leaves chutney

Ingredients:

Grated coconut ½ cup

Green chilies 6

Ginger ½’’piece

Corriender leaves 1 small bunch

Small dates 1

Lemon ½ (extract juice)

Salt to taste

Method:

Grind all the above ingredients adding little water. Squeeze lime juice.

Mangalore buns

Ingredients:

Refined flour 2 cups

Gram flour 2 big desert spoon

Plantain 2 (yellow in color)

Sugar 3 tbs

Buttermilk 1 cup or curds ½ cup

Soda bi carbonate 1 tsp

Jeera  2 tsp

Salt to taste

Oil for deep fry

Method:

 Mix  maida, salt, sugar, soda bi carbonate, plantain, jeera  and curds in water to kneed  a dough  and keep it  for 6 hours to ferment. (It should be nearly double the size)

Divide into lemon size balls. Roll each portion into1/2cms thick and 3’’ diameter.

 Heat oil in a deep fry pan and deep fry.

Variations

SPICY BUNS

4 green chilies

½’’ginger

Coriander leaves a small bunch

Crush all these ingredients in a blender and add to the dough.

MASALAVADA

Ingredients:

Bengal gram 1 cup

Dry red chilies 4

Grated coconut 1/4cup

Finely cut thin slices of few pieces coconut

Curry leaves 4 stem

Onion 1 small  size  chopped  finely(optional)

Oil for deep fry

Method:

 Soak gram dal for 2 hours.

Grind coarsely with red chilies, gram daal add coconut before removing from the grinder. Add finely chopped onions, coconut pieces, crushed curry leaves add salt.

 Take a lime size balls, flatten it and deep fry in oil until it turns into golden brown.

ONION BAJEE

Ingredients:

Bengal gram powder 1 cup

Onion thinly cut into thin long strips

Chaat powder 1tsp(optional)

Chilly powder 2tsp

A pinch soda bicarbonate

Salt to taste

Oil for deep fry

Method:

o   Mix salt, chili powder, Bengal gram powder and soda bi carb. Combine together and make a thick batter finally add onion.

o   Heat oil on a frying pan. Take a tbs and pour the mixed ingredients into hot oil. Remove from the fire when it turns to crispy golden in color.

o   (Do not keep the batter for more than 10minutes after mixing of onions)

 VEGETABLE BONDA

Ingredients:

Vegetables 2 cups (carrot, peas, beetroot, beans, cauliflower cut Into small pieces shell out  the  peas )

Onion 2(cut  into small square cubes)

Potato 2(boiled and mash not into a paste)

Green chilies 3 finely chopped

1/2tsp  Garam masala powder

1/4cup grated coconut

Salt to taste

Oil for deep fry

For covering the bonda

Bengal gram powder ½ cup

Chilly powder 1 tsp

Turmeric powder 1/2tsp

Asafetida 1/2tsp(optional)

Soda bis carbonate a big pinch

Method:

    Mix Bengal gram powder, chilly powder, asafetida powder.

    And salt with little water and set  aside  the prepared batter.

    Keep a deep a pan in a low flame  add 2tbs oil in which add mustard seed  and curry leaves  when mustard seed is done put chopped Onions  sauté it  for a 2minutes add finely chopped green chilies mix all  the vegetables.

    Fry for a minute and pour 1/2cup of water and keep it for boil. After it is done add grated coconut , garam masala powder sprinkle 1/2lime juice sprinkle chopped coriander leaves. ( the filling should be dry)

    Prepare lemon size balls and place it on a plate.

    Keep oil for frying dip the prepared balls into the batter (coating) and deep fry.

    Serve hot with chutney or Tomato sauce.

BISCUIT ROTI

Ingredients:

Refined flour    ( maida)  4 cups

Fried  rava 2 big table spoon (fried without adding oil)

Gram flour 2dsp

FILLING

Coconut 1cup grated

Urid dal 1spoon

1/2tsp mustard seed

Curry leaves 4 stem

Asafetida powder 1/4tsp

Chilly powder 3 tsp

Sugar  1 tbspoon( can add more )

Salt to taste

Oil for deep fry

Method:

       For 1/2cup water and knead refined flour and salt to taste prepare a  dough (kneed properly) and keep aside.

        Filling preparation

        Take a pan and pour 2-3tbs oil heat and add mustard seed urid dal and curry leaves .Mix with coconut, chilly powder, sugar, asafetida powder and  gram flour and rava and salt mix well.

       Prepare puris from the maida mix

         

        Place the filling In the centre and fold and roll the puri size.

       Take a deep pan pour oil after it is well heated fry the stuffed puris.




Mangalore  Jackfruit  Buns by Kushal shetty




Ingredients


1 1/2 cup Maida


2tbs ghee( for greasing the hands)


1/2 cup wheat flour and sour curds


1/3 cup jackfruit (puree)


3tbs powdered sugar


1/2tsp baking powder and salt to taste


oil for deep fry


Method: 


Combine all the ingredients except oil,kneed like a chapathi dough.
Keep it covered in warm place for about 6-7hours.
Roll out  slightly thicker than normal puree.


Serve with coconut chutney




Wheat Buns ( By Padmanayana  Oman)

Ingredients:

2 cup - wheat flour
1 tbsp - gram flour
1 - banana
1 tsp - baking pd
1 tbsp - sugar or to taste
1 cup - curd
1 tsp - salt
2 tbsp - oil

Method :

1.Make dough with curd, salt, sugar, baking pd and banana.
2. Then add flour, add 2tbsp oil and mix nicely.
3. Keep it aside covered for 5 hours.
4. Roll into pooris and deep fry.
5. Serve with sambaar or chicken curry. 






Enjoy Eating :)

MAMA

Yummy Mummy

Packing a lunch pack can be a real nightmare because apart from all efforts to make a lunch pack perfectly healthy it should also be attractive, tasty and offer variety.  But such lunch pack ideas don’t happen overnight. It needs planning and organizing to fit into our hectic time schedules.

Here are a few tips to rescue some busy mum’s:

GENERAL RULE:

v Meals should include whole grains, vegetables and fruits as well as saturated fats.

v Never ever let your child skip their breakfast that’s like the first rule of the day.

Lunch pack variations

ü Roll chapatti’s   stuffed with some leftover filling with some creamy cheese. Rolls are always fun for children because they are easy to eat.

ü Grill over   some   veggies   into a sandwich. Use a  baking  cutter to  cut  the  sandwiches  into  different shapes to make it attractive.

ü Pick up veggies like cucumbers tossed with salt and bell pepper; humus with cheese bars; baked beans are great add-ons.

ü A previous night’s leftover can sometimes be a great time and energy saver.

ü Always keep the nutrition factor in mind while packing a lunch.  Eg:  Low fat cheese, nuts, lean chicken and low fat yogurt, fruits, greens etc.

ü Pick up their favorite drink, fruit juice, leban (butter milk) or flavored milk.

ü Include a small bottle of water. For fussy drinkers introduce flavored water.

ü Healthy bakes of whole wheat; make pancakes with filling of vegetarian or non vegetarian of their Choice.

ü Rice lovers  can  try  some variations like curd rice , lemon rice,  tomato rice or any other variations.

ü Make a healthy egg salad and for veggies include tofu or soya instead of an egg.

ü Prepare an easy pasta salad by combining diced cucumber tomatoes tofu and   top it with any salad dressing.

ü Mini pizzas are more fun to eat; pack hard bread sticks with dipped with peanut butter or humus or barbeque sauce.

ü Always pack up some nuts and dry fruits.

Sandwich fillings Ideas

Ø Cheese, avocado or sprouts filling.

Ø Grilled cheese with sprouts.

Ø Cheddar or mozzarella cheese with your child’s choice of fruit.

Ø Chicken or seafood salad prepared with celery, lettuce and cherry tomatoes, Cucumber and bell pepper.

Ø Shrimp or tuna   combined with sprouts and toss it with olive oil on the top.

Ø Veggies and fruits add crunch and color to the sandwiches.

Ø Try to combine veggies and fruits in sticks with cheese since children love colors.

Ø Baked red beans with any sauce of their choice, makes it delicious.

Ø Strawberry mixed with cheese.

Ideas for picky eaters

§  Involve your children while preparing lunch pack menu and shopping.

§  Good simple food with assorted eye catching colorful dishes.

§  Pack kid size food like cherry tomatoes, baby banana a bite size carrots or celery, mini cereal boxes and mini boxes of raisins.

§  Don’t make a big deal when your child rejects food, stay cool and give them a choice.

§  Try your own home made dip hummus dip, strawberry or any other fruit dip.

§  Encourage your children to bring leftover lunch at home; looking at leftovers is a great way to get information about your child’s preferences.

§  Sometimes reward your child with special lunch pack of their choice.

Quick tips 

·       Cook in large quantity and freeze the portion but don’t repeat on the next day.

·       Occasionally keep small notes by expressing your love to them.

·       Try and note down all of your child’s favorite food and accordingly se t a menu.

·       Don’t forget to include a sweet treat.

·       “Menu of the day will be good” and place it on top of the lunch pack.

·       On a special occasion your anniversary/birthdays place a small gift in a colorful wrapper.

·       Learn and try to cook one pan recipe.

·       Kids should look forward to open their lunch packs every day.

Most  kids  skip foods   because it takes a lot of effort to eat so make it  simple  and easy like peel oranges, cut the kiwi fruit in halves so children only have to scoop it.

MAMA

“Suuuuperb Mommy!!!”