ALOO BUNS(POTATO BUNS)

Miss those yummy Iyengar Bakery Aloo Bun/Palya Bun from Namma Bengaluru here!So this was my first try at baking them here..wasn't bad for first time trial:)

INGREDIENTS:

Potatoes - 3 large
Onion - 2 large
Oil - 3 Tbsp
Green chillies - 6 to 8 (finely cut)
Salt - to taste
Mustard seeds - 1 tsp
Curry leaves - a few
Coriander leaves - 1 cup finely chopped

For the Bun dough:

All purpose flour /Maida - 3 cups
Salt - 1 1/2 tsp
Dry yeast - 2 1/2 tsp
Water - 1 cup luke warm
Milk - 1/4 cup (luke warm)
Butter - 1/4 cup melted
Sugar - 2 tsp

For Brushing the bun before baking:

1 Tbsp of milk + 1 Tbsp oil

HOW TO MAKE:

For the filling to be used inside the buns:

Boil potatoes. Peel them and mash them coarsely.
In a pan, heat oil and add mustard seeds. When they start sputtering, add green chillies and curry leaves.
When they are done, add onions and saute them until translucent.
Add salt and mix well.
Now add in the mashed potatoes.
Garnish with coriander leaves and turn off the heat.
Let it cool down to room temperature.

Dough Preparation:

Take a large bowl, add warm water, sugar, salt and yeast.
Let it froth for about 5 minutes.
Slowly add melted butter, dry milk powder if using and flour little by little to make a smooth dough.
Knead it well for 10 minutes.
Coat with a little bit oil(I used olive oil) all over the dough and cover and let it rise for about 45 minutes to an hour or till it doubles in volume.
After the rise is done, punch down the dough really well.
Divide into 12- 14 balls.
Let it rest covered for 10 minutes.

Preparing the Bun for baking:

From the filling prepared , make 12-14 lemon sized balls of the palya/stuffing and set aside.
Now take the dough (1 piece) on your left hand and pat it to get a circle of about 4 - 5 " diameter.
It should be large enough so that you can place the palya ball and cover it all around.
Keep the palya/stuffing ball in the center and pull all the sides up together to join in the center. (lie how you do for aloo paratha stuffing)
Pinch the edges and roll it slightly in your palm to make it smooth.
Place seam-side down on a baking sheet which is lined with parchment paper or lightly greased.
Repeat with rest of the dough.
Cover the baking sheet with a clean kitchen towel or greased aluminum foil and let it rise in a warm place for about 30 - 45 minutes.
Towards the end of rise period, preheat the oven to 200 deg C.
Brush the top of the buns with oil and milk mixture (Note : If you are an egg eater, you can give it an egg wash to get better color).
Bake the buns in the oven for 20 - 22 minutes.
Keep an eye on the bun so that they don't get over burnt.
When done, remove from the oven and brush with butter if desired.
Serve Hot or warm:).

Chia seeds yogurt /curd rice

When you don’t wanna eat rice but cannot miss the curd/yogurt rice…here is an alternative..very nutritious chia seeds yogurt or curd rice 😉😊Try it and let me know how you liked it!#chiaseedsyogurtrice#chiaseedscurdrice#chiaseedsrecipes😋 Ingredients: Chia seeds - 2 tbsp soaked in water for a minimum of 1 hour Yogurt(thick)- 5 tbsp Mustard seeds -1/2 tsp Urid dal - 1/4 tsp Chana dal - 1/4 tsp Ghee - 1 tsp Ginger - grated -1/4 tsp Curry leaves- good to use if you have(I did not have any..so did not use) Coriander leaves How to make: Soak 2 tbsp chia seeds in water for a minimum of 1 hour until the seeds swell up well For the seasoning/tadka..take a pan..Add ghee..once it is heated up add mustard seeds,Chana dal,urid dal ,ginger,curry leaves and coriander leaves.sauté a bit and shut off the flame Add thick yogurt to soaked chia seeds and mix well Now add the seasoning we prepared earlier and add salt to taste Mix well and enjoy:)

BELE OBBATTU/HOORNADA HOLIGE(ಹೋಳಿಗೆ or ಒಬ್ಬಟ್ಟು)

BeLe Obbattu is one of my favourite traditional sweets!Wanted to try making this from a long time but had not got enough courage!!hehe..Jokes apart..this is one of the sweets which is considered difficult to prepare especially because of the perfection required.Any flaws during preparation could ruin the taste! INGREDIENTS: For the dough : 1 cup Chiroti rava (Superfine Sooji Rava ) 1/4 cup Maida(All purpose flour) 1-2 tsp Ghee a pinch of turmeric 1/4 tsp Salt 1/4 cup Oil Oil for roasting For the filling or Hoorna : 1/2 cup Toor dal / Togari bele 1/2 cup Split chana dal (Split bengal gram / Kadle bele) 1-2 cups Jaggery coarsely powdered / crushed (make in to a syrup) 6-7 cardamom powdered HOW TO MAKE: Wash the chana dal and toor dal mixture well and pressure cook with a pinch of turmeric and just enough water to cover the dal. (Make sure you add only little water for pressure cooking) Pressure cook

DODDAPATRE TAMBULI CHUTNEY

Tambuli is another authentic dish from karnataka.It can be made using palak leaves,ginger,cucumber,Doddapatre leaves etc.The recipe remains the same except for the type of leaves used. Doddapatre leaves in English is Coleus aromaticus and Karpooravalli in Tamil . This plant is called by many names Cuban Oregano/ Spanish Thyme/ Indian Borage etc. Its botanical name is Plectranthus amboinicus . .But this is how they look like! These leaves are very good in treating skin allergies and this is a great home remedy for many ailments ! It has a cooling effect when mixed with yogurt/curd. Hence, this tambuli cools your body. It helps get rid of common cold/phlegm related cough. It works wonders for constipation & acidity. Consume the doddapatre chutney/tambuli three times a day for 2 days & notice the change. For treating acidity, don't add green chilli while preparing the tambuli or chutney. Avoid coconut too. Prepare a chutney/tambuli with loads of

Pure Veg Recipes from ManeThindi!

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