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January 29, 2009


Ever since I saw these at Mahanandi, I was tempted to make them, and now I am glad that I have, they tasted exactly as described and turned out beautifully, like soft pillows, fluffing up like a dream one after the other and yes!, they are extremely addictive!

After reading up more about Mangalore buns on the net, I discovered that they are various different recipes for them with additions like curd etc., that they originate from the actual place Mangalore in South India, and that people are really crazy for them!

Indira is so right in describing them-"Honeyed fragrance and creamy sweetness of banana could be felt and tasted, but it would not over-power the taste buds. A good and fun snack."

mangalore buns I made a few minor changes to the original recipe like using vanaspati for frying instead of peanut oil and keeping the amount of cardamom powder the same, rest of the ingredients have been halved, still this recipe yielded about 15-20 small bites, they reminded me of Parle cheeselings where looks are concerned only bigger!!


  • All purpose flour(maida)_1/2 cup
  • Ripe banana-1/2 (I ate the other half:)
  • Powdered sugar-1 tbsp
  • Ghee-1/2 tbsp
  • Cardamom powder- 1/4 tsp
  • Vanaspati/oil for frying


Mash the banana well add the sugar and rest of the ingredients except for vanaspati/oil for frying and knead into a tight dough.let it rest for an hour, then form into balls like chapatis and roll out exactly like a thin chapati, with a sharp knife cut into small squares,heat the oil/vanaspati in a kadhai and lower these one by one into the not so hot fat, be careful as they tend to burn easily.I found them similar to frying mathis i.e on a medium flame and little prolonged cooking, so that the fluff up and also to maintain the crispiness.Remove on paper towels and store in a airtight box.

banana biscuits


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January 26, 2009

PUNJAB DI SPECIAL PANJIRI- on India's 60th Republic Day

First of all I would like to wish you all a Happy Republic Day, hope the year ahead brings peace and prosperity to all.

Today would also be a good day to celebrate with something close to the heart, traditional and (for both hubby and me) the ultimate in comfort food- panjiri.It is in every little village (pind) of Punjab, in every little household, no matter rich or poor that panjiri is made and is fed, especially to kids, thus it also becomes associated with love showered thru food.Panjiri is meant to be eaten in winters as it has a warming effect on the body and wards away cough and cold as well as provides nourishment.

However do limit your intake as it is very addictive and can easily add inches to your waist :)



  • Whole wheat flour(atta)- 2 cups
  • Semolina(suji)-1/2 cup
  • Chickpea flour(besan)-1/2 cup
  • Sugar(powdered)-1 cup
  • Clarified butter(desi ghee)- 2 cups
  • Mixed dry fruit- 1 cup


Dry roast the chickpea flour(besan) on a slow flame, stirring continously till light brown, remove and keep aside.Heat ghee in a heavy bottom pan, add the wholewheat flour and suji and roast again stirring continously till golden, this is a very important step, as the flour can burn easily so keep an eagle eye and do keep stirring!This can easily take upto 15-20 mins.Tip in the roasted chickpea flour(besan),sugar and the dry fruit and take off fire, mix well, let cool and enjoy!Keeps well for several weeks.

Let it set on a plate, cut into squares, enjoy as burfi....

panjiri burfi

Panjiri is warming the hearts of the hosts of- JFI-chickpea and Just for you(it is my husband's favourite and today I made it specially for him).

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January 22, 2009


garlic chutney

There are times that I feel the craving for something that kickstarts my tastebuds, delivers a punch and leaves me satiated, in that order, this is needed I think every few days, when everyday meals become monotonous and the desire for something new and explosive crops up, I have been having these kind of feelings for a while now.....

Till I decided to take the bull by the horns and made this bomb of a chutney/masala, if you may, I was indecisive as to what I should call it since it lacks the sauce like consistency of a chutney, and is not really a masala so I decided to call it both.

I think it all started with my love for garlic, which is one of the World's great flavours and I have yet to come across something that does not taste better after the addition of garlic.

Here is the recipe, easy as abc :) and with very few ingredients!


  • Garlic cloves peeled- 1/2 cup
  • Green chillies- 2
  • Cayenne pepper(deggi mirch)- 1/2 tsp
  • Cumin- 1/2 tsp
  • Desi ghee(clarified butter)/refined oil- 2 tbsp
  • Salt to taste


Grind garlic and chillies without water.Heat oil/ghee add the cumin and fry till crisp not burnt, add the garlic and on a slow fire cook till garlic is light and crisp, add rest of the ingredients and turn off fire.Cool and store in the refrigerator, keeps for several weeks.

I did not use desi ghee, though I suspect that would have made it even more delicious, so you can, loved this chutney on kadhi, dal, curd, veggies....possibilities are endless

The fine flakes of garlic are crisp, and you can feel that in your mouth, the scale of hotness is on the higher side, the colour appetising, the aroma heavenly!, all in all highly recommended.

This chutney is off to the "Chutney Mania" event at Mane Adige.

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January 19, 2009


The other day I came home to find these lovely golden rhizomes in the kitchen, could not resist taking a picture and sharing it with you all.Turmeric (haldi) is the bright yellow powder commonly used in almost all Indian cooking, its benefits are many, remember when mummy used to give "garam doodh with haldi" (hot milk with turmeric) for healing any illness and also used to apply it on wounds, that's the power of haldi and of course of mother's love.

turmeric rhizome

My mother-in-law made a delicious burfi out of it, using Sugar free since my father-in-law is Diabetic, the rest of the rhizomes were boiled and dried then powdered and would be our next few month's supply of turmeric.


  • Whole wheat flour-4 tbs
  • Clarified butter(desi ghee)-2 tbsp
  • Poppy seeds(khus-khus)-1/2 tsp
  • Sugar free natura-acc to taste
  • Raw turmeric(grated)-1 tsp
  • Almonds-few


Heat half the ghee and on a slow flame cook the turmeric for 2-3 mins,remove, heat the rest of the ghee and brown the flour, add the rest of the ingredients and remove into a greased plate, garnish with almond slivers if desired.

turmeric burfi

This burfi goes to Weekend herb blogging and FIC-yellow

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January 15, 2009


Chinjabi the word comes from Chinese+Punjabi! ha ha!!,Isn't that what we are used to? :),the common Indian can find a chowmein stall at every street corner,and a newer version of every possible chinese dish in every mushrooming restaurant a common example being gobi manchurian,chilli paneer and so on....I guess now only a few of us are left with a taste for the authentic and adapting it to suit one's palate is the norm :), not that I am all for it, but what the heck, if it tastes good then it should not matter where it originated from!! At the end of the day it should just be a healthy, satisfying, fun meal for friends and family!RIGHT? Do YOU know of any CHINJABI DISHES??

chinjabi paneer1.JPG


  • Fresh cottage cheese(paneer)-250gms

  • Onion-(1 large, roughly chopped)

  • Tomato-(1 large,chopped)

  • Capsicum(1 large ,chopped)

  • Oil-2 tsp

  • Soya sauce- 1tsp

  • Chilli garlic sauce-1 tsp

  • Roasted cumin seeds-1 tsp(ground)

  • Salt to taste


Heat oil in a pan, add the onion,tomato and capsicum and stir fry till soft, add the rest of the ingredients and toss well, serve hot....

chinjabi paneer.JPG


This is a delicious quick fix dish excellent if you are not in the mood to cook or if guests drop by unexpectedly, can be made with tofu too, is excellent with chapatis or bread, great for fussy kids, leftovers can be used as a filling for sandwiches the next day!

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January 9, 2009


An unusual name for a cookie but one bite... and you will completely agree, these are the most incredible melt-in-the-mouth cookies,probably one of the best and easiest I have ever made.The recipe is a total keeper and can be adapted to innumerable variations.My husband loved them,my in-laws loved them and so did I,would most definitely be baking these again.And will never be buying cookies from the bakery!:)

fig~almond melting moments

fig~almond melting moments



(makes 24)

  • Butter-5 tbsp
  • Powdered sugar-1/2cup
  • Plain flour-1 cup
  • Vanilla essence-1/2 tsp
  • Baking powder-1/2 tsp
  • Dried figs-5
  • Almonds-10


Cream butter well for a few minutes, add sugar and continue beating preferably with a hand blender,after a 2 minutes add the rest of the ingredients reserving some chopped figs and almonds for the top, shape into balls like below-

melting moments

Bake at 180 C for 15 minutes or so till browned, remove from sheet ONLY when cool.Take a melting moment bite, enjoy!

fig~almond melting moments

These are off to Sweet Series: Baked Sweets & Chocolates and also qualifies as a Winter Treat

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January 7, 2009


Don't we all love kebabs?, I certainly do but it was restricted to Non-veg kebabs only, till I tried these! My husband hates chana dal but if I make these kebabs out of it...he will gobble up at least a dozen!

These are also great for finicky kids and pretty nutritious too,you can sneak in that spinach too!!

chana dal kebabs


  • Chana dal-250gms
  • Spinach-1 bunch (washed and chopped)
  • Ginger paste-1 tsp
  • Garlic paste-1 tsp
  • Garam masala-1/2 tsp
  • Roasted zeera powder-1/2 tsp
  • Dry coriander powder-1/2 tsp
  • Fresh coriander leaves-1 bunch
  • Onion -1 large (chopped)
  • Mint leaves- a handful
  • Salt and pepper to taste
  • Slice of bread-1
  • Breadcrumbs


Wash chana dal well, add water just enough to cook the dal add ginger garlic and all the spices and give 5-6 whistles in a pressure cooker.Let pressure drop by itself,mash the dal well in the cooker itself,or in a mortar,add the rest of the ingredients and mix well,shape into kebabs and either roll in breadcrumbs or in plain flour,shallow fry and serve piping hot with tomato ketchup and fresh mint chutney.

These kebabs are on their way to 1. JFI - Chickpea hosted by Sometime Foodie,2. EFM - Savouries - Srilekha,3. FIC - Yellow by Sunshinemom

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