Making Of Jhaal Muri

In large bowl combine puffed rice ( Porri ) , chopped onion, sprouted chana, nicely chopped cucumber, chopped tomato, chopped green chillies, peanuts, chopped coriander leaves and toss to mix well. Add mustard oil the main taste developer of the dish and jhaal muri masala and toss again to mix well. Serve immediately garnished with sliced coconut. 

For jhaal muri masala mix together one teaspoon rock salt, one tablespoon roasted cumin power, half tablespoon red chilli powder, one teaspoon chaat masala, half table spoon of Amchur, and half teaspoon of white pepper powder

The dish is best served in a brown paper cover and eaten by your own palm scoop 

Mangalore Buns

You Need:

• All purpose flour (maida) - 1/4kg
• Bananas - 2 small or 1 large
• Curds - 2 tbsp
• Sugar - 3 tbsp
• Salt - 1/2 tsp
• Soda bicarb - 1/4 tsp
• Oil/ghee - 1 tbsp
• Oil for frying

Method:

1. In a large flat vessel (used for kneading dough) mix all the ingredients except maida (curds, sugar, soda bicarb, salt, oil/ghee & mashed bananas. Reserve about a quarter of the flour and add the rest in parts to the wet mixture. Knead to incorporate all the flour except the reserved one. Add very very little water (about a teaspoon or two) at a time ONLY if required to help knead. Actually adding more water will make a mess of your dough, so even wetting your palms while kneading is enough as the wet ingredients have enough moisture to help knead the dough.
2. Keep the dough ball covered for 8 hours or overnight in a warm place.
3. Make small balls of dough & roll thick ( 5-6cms diameter - about the size of pooris)
4. Deep fry until golden brown
5. Serve hot with coconut chutney

Note: The buns keep for 3-4 days if stored in an airtight container. They can be eaten plain without any accompaniment

Pooran Poli / Puran Poli / Holige

1 cup Green Gram Dal

1 tablespoon ghee ( for dal )

1 1/4 cup melted jaggery

1/4 teaspoon cardamom powder

2 cups maida ( plain flour )

2 tablespoon oil ( for making dough )

1/4 cup maida ( for dusting )

2 tablespoon ghee

Method

For the dal - jaggery mixture:

Wash and boil the green gram dal with 1 1/2 cups of water. When it cooked drain the water ( you can do pressure cooking method also).

Heat a kadai / frying pan. Add 1 tablespoon ghee. Add melted jaggery and cooked green gram dal and cook it on a slow heat till the jaggery dissolves / dal - jaggery mixture thickens.

Sprinkle cardamom powder and mix well.

Remove from the heat and cool. Then grind it to a soft paste without adding water. Divide into 7 parts and keep aside.

For the dough:

Knead together maida and enough water ( approximately 3/4 cup + 1 tablespoon ) to make a smooth chapatti dough. Keep on adding oil little by little till you get a very soft dough. It should slip through your fingers. Keep aside for half an hour in an airtight container.

Final preparation of Pooran Poli:

Smear the palm of left hand with a little ghee and flatten on it one portion of the dough in the shape of a puri.

Place a lime-sized ball of dal paste in the centre. Gather up the edges of the puri, enclose the dal paste completely and pinch the seams well together.

Dust this ball with maida. Place the dusted ball on a chapatti board and carefully roll it out into a 1/8?? thick chapatti.

Fry it on a medium heat on a tawa turning it over once or twice carefully; smear little ghee while frying .

Read more at http://en.petitchef.com/recipes/pooran-poli-puran-poli-holige-fid-803121#0FjI5tBtT5etkECh.99

Goli Baje ( A very popular Mangalorean / Udupi snack )

Makes: 10

You will need

1 cup ( 100 g ) maida ( all purpose flour )

1 tablespoon besan ( bengal gram flour )

1/4 cup butter milk

1 teaspoon sugar

1/2 teaspoon baking soda

2 green chillies, finely chopped

1/2 - inch piece ginger, finely chopped

1/4 cup water

1/2 teaspoon salt

Oil for frying

Method

Pour butter milk and water in a bowl. Add sugar, salt and baking soda. Mix besan and maida. Add chopped green chillies and ginger. Mix all the ingredients well and keep aside for an hour ( Note: The mix should be about the same consistency as batter for ?? soornalli ?? / dropping consistency ).

Heat oil in a kadai / frying pan. Reduce heat to medium. Do not fry on high heat.

Drop 1 teaspoon baje mix gently in hot oil ( 5 bajes at a time ) till golden brown, turning over once or twice. Serve with coconut chutney / sauce.

Read more at http://en.petitchef.com/recipes/goli-baje-a-very-popular-mangalorean-udupi-snack-fid-1241898#WCBsEmr8s2pttsJd.99

kadlay manoli ( sundal and kovaikai )

 Ingrediants

boiled salted kondakadalai 200 gms

slit kovai kai 200 gms

dry roast

coconut 8 tbsps

garlic 2-3 pods

corianderseeds 2tsps

jeera 1tsps

red chillies 4

tamarind

 Method

dry roast these and grind t ( not to add too much of water at the same time not too coarse)

fry onions to brown and then add kadalai and the ground masala let them cook together for some time and so tat the salt and masala s spread uniformly

then add kavaikai and cook t adding water enough to keep the veg aptly cooked

note: pls pick kovaikai a lill hard just to makesure tat the kovaikai s not over ripe . red or roange color strictly needs to b avoided

kovai kai comes n bitter taste too ples check ur needs bitter ones r gud for diabetic patients.....