Breadfruit belongs to mulberry family, mainly found in South Asian coastal region. Its commonly called as breadfruit in English, divi halasu in Kannada and jeegujje in Tulu language. Breadfruit can be prepared into curry, stir fry, sambar, yogurt curry and more. Pakoda is one simple recipe which can be prepared for evening snacks. When I was a kid I believed that breadfruit and jack fruit are somehow related to one another, as they look somewhat similar 🙂
- Breadfruit- Peeled and thinly sliced into triangles, 1 cup
- Gram flour- 1/2 cup
- Rice flour- 1/4 cup
- Red chilly powder- 2
- Asafoetida- 1 pinch
- Oil for frying
- Take a big bowl and prepare the batter for dipping the bread fruit by mixing gram flour, rice flour, salt, red chilly powder and asafoetida with little water to give it batter’s consistency
- Take a deep pan and heat oil for frying
- Dip the triangle shaped breadfruit pieces into the batter and fry them well until they turn golden brown
- Serve it hot with tomato ketchup and hot chai or coffee
Eating burgers can have some bad effects on your health mainly eating a lot of fried potatoes in your burger can lead to weight gain. I wanted a healthy and tasty substitute for potato in the patties and ended up making some crispy chick peas patties. These patties are not deep fried, I shallow fried them to avoid as much oil as possible. For weekend’s brunch these burgers with a glass of home made smoothie can fill your stomach and you won’t even feel guilty for devouring more than 2 burgers 🙂
For Patty –
- Chick Peas (soaked overnight and cooked or canned) – 2 small cups
- Garlic- 4 cloves
- Onion- 1 small
- Capsicum- 1
- Cumin seeds
- Garam masala powder- 1/4 tbs
- Chilly powder- 1/2 tbs
- Bread crumbs
- 4 tbs of All purpose flour in 4 tbs of water (can use egg if you want to)
- Oil for shallow frying
- Burger bread- 8
- Lettuce- 8 leaves
- Mayonnaise- plain
- Cabbage- cut into thin stripes 1/2 cup
- Cucumber- cut into thin slices- 1/2 cup
- Take a pan and fry cumin seeds, Chopped garlic, onion and capsicum for few minutes to take out the raw smell
- Add these to a blender along with cooked and drained chick peas, garam masala, chilly powder and salt to grind coarsely
- Now prepare patties according to your burger’s size and dip in all purpose flour and water mixture or beaten egg
- Roll on bread crumbs and shallow fry them in a pan with olive oil (you can also deep fry them if you want to but there are possibilities of patty crumbling down into hot oil)
- Now arrange them in the middle of burger bread (you can pan toast inside of the burger if you want to leaving the top fresh and untouched) and decorate well with lettuce leaf, cabbage and cucumber according to your wish and top it with mayonnaise and tomato ketchup and enjoy the juicy burgers.
Mangalore Buns is delicious recipe from South Karnataka, Mangalore. It is served as snack with sambar or chutney. I love to have this soft, sweet and fluffy buns in the morning for breakfast. They look like puris but they are more like spongy buns. As far as I know you can find this only in Mangalore. Although you find a Mangalorean restaurant or Udupi hotel blooming in every nook & corner of the world rarely you see this buns on the Menu. In Dubai you can find in Venus restaurant, Al Karama. If you are from UAE you can visit there and taste these lovely buns. My husband goes bananas over this buns so I prepared them this weekend 🙂
- All Purpose flour(Maida)- 2 cups (you can prepare around 6 small buns)
- Bananas- 2 small
- Curds- 2 tbs
- Sugar- 3 tbs
- Salt- 1/2 tbs
- Soda Bicarb- 1/4 tbs
- Oil- 1 tbs
- Oil for frying
- In a large mixing vessel add all the ingredients except flour (curds,mashed bananas, sugar, slat, soda and a tbs of oil) and mix well
- Now add flour and kneed well if needed add a tbs of water (adding more water will mess up the dough, so avoid adding water add only if it is needed)
- Keep the dough well covered, overnight to rise (About 6-8 hours)
- Make small balls and roll it like how you roll the dough to make puris (you can also use hand and pat on it to get the size and shape of puri)
- Keep the oil ready and deep fry them until they turn into golden brown
- Serve hot with sambar or coconut chutney
You can see how it looks hollow and spongy inside. By looking at it you can know that your buns is cooked perfect 🙂
Potato frankie or wraps are rich in potato and cheese. If you are in diet then not a good choice, it is full of carbohydrates. I love eating this yummy potatotious roles 🙂 You can see frankies from 5 star hotels to street. But the best frankie I had was from a street food vendor in Bangalore. Today I am sharing my version of potato frankie with a little bit of Indian spices in it. I have shown the two ways of wrapping the role in this picture.
- All purpose flour- 1 cup
- Wheat flour- 1/4 cup
- Potatoes- 2
- Cheese- 4 tbs (grated mozzarella cheese)
- Onion- 1
- Red capsicum- 1 small
- Garam masala powder- 1/4 tbs
- Chilly powder- 1/2 tbs
- Coriander leaves- 2 tbs
- Amchur powder- 1/4 tbs
- Boil potatoes, peel the skin and keep it aside
- Mix all purpose flour and wheat flour with water. Kneed the dough and keep it aside.
- Take a frying pan add capsicum and finely chopped half onion, garam masala and fry it well with a tbs of oil. At the end add cheese and take it out.
- Mash the potatoes add finely chopped half onion and fried capsicum-onion mixture
- Add red chilly powder,amchur powder and coriander leaves,mix well. Stuffing is done.
- Now take the dough and prepare rolls and pan fry them with out oil as you prepare rotis. Make sure that the rolls are not thick.
- Now stuff it with masala stuffing and roll it well. Serve it with tomato ketchup or some mint chutney
Charmuri is a Mangaloren version of ‘Bhel’, where no mint or tamarind paste is used. This is most popular street food in Mangalore, you can find vendors selling it in beach sides, carnivals and in fun fairs. Charmuri or khara mandakki (khara = spiced, mandakki= puffed rice) is one spicy mouth watering evening snack I love to eat. Charmuri with sugarcane juice is the best combination ever. Its unbelievably tasty and incredibly easy to prepare.
- Puffed rice- one big bowl (serves 2)
- Onion- 1 medium sized
- Tomato- 1 small
- Carrot- 1/2, grated
- Raw mango- 4 tbs, grated
- Chilly powder- 3 tbs or more (you can adjust according your taste)
- Coconut oil- 4 tbs
- Coriander leaves
- Take a mixing bowl and add chilly powder, coconut oil, puffed rice and salt to taste
- Now in a separate bowl add chopped onions, tomatoes, grated carrot, grated raw mango and finely chopped coriander leaves
- Now transfer the vegetables into mixing bowl containing puffed rice and mix well
- Enjoy it with hot tea or coffee
Note: Make sure that you don’t keep it aside after mixing the puffed rice with vegetable because the water from the tomatoes will take away the crispiness. You can add roasted peanuts for extra taste.
Goli baje or Mangalore bajji is a deep fried snack, that is very popular in Mangalore and South Canara region. If you are a Mangalorean or had been to Mangalore, then I am sure that you are very much familiar with this. I think goli baje name came from its shape. ”Goli” means round and ”baje” means deep fried. This is another delicious snack I adore from my birth place. I can eat a bucketful if I am given the opportunity. Here is the recipe, do try and enjoy the yummy fried dumplings.
- All purpose flour- 3/4 cup (serves 2)
- Curd/yogurt- 1/3 cup
- Ginger- 1/2 tbs, finely chopped
- Gram flour/besan- 1/2 tbs
- Curry leaves- 2-3 finely chopped
- Asafoetida – a pinch
- Baking soda- 1/4 tbs
- salt and oil for frying
- Green chilly- 1 finely chopped (optional)
- Mix together all the ingredients into a dough (take care that the dough is not too thick or too watery)
- Cover and leave it aside for almost 30 minutes for raising
- Heat oil in a deep frying pan,pluck out small balls from the dough and drop them in hot oil for frying
- Deep fry until they turn into golden brown
- Serve it hot with mint chutney or tomato ketchup and enjoy the taste
Chatpata spicy chat items are my favorite. But lot of potatoes and oil together makes it unhealthy to eat everyday. Panipuri, masalapuri, dahipuri, vada pav, pav baji, pakoda, samosa chat and chana chat wow! the list is endless. Bread pakoda is one such easy chat recipe I am sharing today.
- Bread- 8 slices (serves 2)
- Gram flour- 1-2 cup
- Pinch of asafoetida
- Boiled potato- 2
- Cumin seeds
- Garam masala powder- 1/2 tbs
- Chat masala- 1/2 tbs
- Chilly powder- 1 tbs
- Finely chopped coriander leaves- 2 tbs
- First prepare gram flour batter with adding little water to it along with a pinch of asafoetida and salt to taste. You can also add chilly powder to the batter if you want it to be more spicy.
- Now peel the boiled potato and mash it. Take a deep pan and add a tbs of oil and cumin seeds. Let it splutter and now add mashed potatoes, chilly powder, chat masala, garam masala. Mix it well and finally add coriander leaves and the stuffing is ready.
- Now take brown bread or white bread slices, cut off the sides and place the stuffing on one slice and cover it with another slice. Now cut it triangularly like how it looks in the picture.
- Take a deep frying pan and add oil for frying.
- Now dip this triangle bread stuffs into batter and deep fry it until they turn into golden brown.
- Serve it hot with mint chutney or tomato ketchup.
Weekends are always fun to try something new and exciting. This time I prepared crispy bhindi kurkuri. I twisted it little and made it my way. I am sure that bhindi lovers will love this recipe.
Okra- 250 grams
Garam masala powder
Red chilly powder
Gram flour- 1 to 1 and 1/2 cup
- Cut okra into thin round pieces (you can also cut it into vertically thin pieces) and sprinkle with all those powders (1 teaspoon each) mentioned above along with salt and mix it well. You can add more chilly powder for more spicy taste.
- Mix gram flour, salt for taste and little water to make batter in a separate bowl.
- Now take a deep pan and add oil for frying. Upon heating dip these spiced okra into batter and deep fry until it turns into golden brown color.
- You can have it with rice/chapathi or also as starter with tomato ketchup or mint chutney.
Spiced or tampered sweet potatoes are my husband’s favorite. Stir fry and garlic flavored curry are very popular sweet potato dishes. But I wanted to do something similar to Upma so just boiled and tampered to give it Indian flavor.
Sweet potatoes- 2 (serves 2)
Green chilly- 1 to 2
Freshly grated coconut- 2 spoons
Onion- 1 small
Tampering- Mustard, curry leaves, asafoetida
Boil sweet potatoes and peel the skin once it is cooled. Take a deep pan and add a spoon of oil, mustard, curry leaves, green chillies and let it splutter then add chopped onions and fry it golden brown. Then add a pinch of asafoetida and add mashed sweet potatoes and salt mix well. Add grated coconut and sweet potatoes are ready to be served. You can add little water and make it gravy and have it with chapathis. This is one popular evening snack for rainy season.