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Mangalore Buns ~ Mildly sweet deep fried whole wheat banana poori from Udupi-Mangalore

http://www.monsoonspice.com/2013/04/mangalore-buns-recipe-deep-fried-banana.html

Golden brown and perfectly puffed up sweet Mangalore Buns with a chewy and spongy texture and sweet flavour is something that is loved by people of all ages. Little sprinkling of cumin seeds and sometimes a generous spoonful of crushed black pepper seeds gave a nice twist to these sweet tasting buns. This is one of the kind recipes that you won’t find in any restaurants outside Udupi-Mangalore districts and don’t miss the chance of sampling of the delights of my native place if by any chance you get to taste them in small Udupi hotels.

But why wait until you plan your trip to Udupi-Mangalore? Mangalore Buns are not only simple and easy to make at home, but also the ingredients used in this recipe can be easily sourced in any part of the world. The hot beautifully puffed golden brown Mangalore Buns are treat on its own! You don’t even need any side dish to enjoy them and hence they were the best things to pack for any picnic lunch or long train travels. Traditionally they are served with just a piping hot Filter Kaapi (Filter Coffee), but I like mine dunked in hot and sweet Maggi Tomato Ketchup. You can also serve it with any spicy coconut chutney or even a spicy Indian curry if you want to make a meal out of it. 

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Ammini Kozhukattai or Undrallu Guggillu ~ Gluten free and vegan steam cooked savoury rice ball dumplings tossed in aromatic tempering

http://www.monsoonspice.com/2013/09/ammini-kozhukattai-or-undrallu-guggillu.html

They are called Ammini Kozhukattai in Tamil Nadu and Undrallu Guggillu in Andra Pradesh. My amma used to make these Ammini Kozhukattai with the leftover Modak or Kadubu dough by making small marble sized balls or dumplings and steaming them. These steamed rice balls are then gently tossed in a simple tempering of mustard seeds, urad dal, dry red chillies, curry leaves and a generous pinch of asafoetida.

The recipe for vegan and gluten free Ammini Kozhukattai is very simple but it does take time to shape the dough into small marble sized balls if you are cooking in large batch. But it is worth the effort when you at last taste these cute little dumplings! My Lil Dumpling enjoyed every bite of these mini dumplings and it sure looks like it will be featured in our menu quite often from now onwards. Do make these little Ammini Kozhukattai for this Ganesha Chaturthi or other occasions as you really don’t need any reasons to enjoy these little dumplings. These Ammini Kozhukattai make a very addictive snack or light meal at any time of the day! :)


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Poori Bhaji ~ Puffed deep fried whole wheat bread served with vegan potato curry

http://www.monsoonspice.com/2014/02/poori-bhaji-recipe-poori-with-potato.html

The following recipe for Poori Bhaji is from our family cook who cooked this delightful breakfast for us when we visited our farm house. The basketful of puffed up golden Poori were polished off with Potato Bhaji and a glassful of strong filter coffee in no time as our family cook steadily supplied beautifully puffed up Poori one after another right from hot wok. I have tried to capture step by step photographs of Poori Bhaji just for you, my dear readers, while stuffing my stomach with one of the best tasting Poori Bhaji of my life! :) I hope you enjoy this photo story of delightful Poori Bhaji as much as I enjoyed eating it! :D

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Mango-Coconut Chitranna (A spin to South Indian tangy yellow rice of coconut and raw mango flavoured with generous tempering of peanuts and aromatic spices) - http://www.monsoonspice.com/2015/07/mango-coconut-chitranna-recipe-quick.html

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Ela Ada (Sweet coconut-jaggery stuffed rice cakes/parcels steam cooked in banana leaves, a traditional delicacy from Kerala) - http://www.monsoonspice.com/2015/09/ela-ada-recipe-steamed-sweet-rice-flour.html

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Beetroot-Jowar Rotti (Beetroot and jowar flour flatbread) - http://www.monsoonspice.com/2006/11/beetroot-jowar-roti.html

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