With vacation on and we enjoying our time with dear and near ones, I grabbed the opportunity of getting some free time on hands and decided to share this recipe for Mangalore Buns. Kids have equated our annual vacation to eating buns and family members are busy preparing them upon their request.
Mangalore Buns are mildly sweet deep fried fluffy pooris with banana flavor. They are very famous across the coastal area of Mangalore besides Goli Bajje. It is commonly served as breakfast or evening snack.
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I am sure you must have tried using cashews or badam paste in a curry, but have you tried using pistachios ? If yes,then as you read the recipe below, kindly share with me your version of using pistas in a curry. If it's no then check here and do try it.
I actually came across this recipe in a book by Sanjeev Kapoor titled "Vegetarian recipes from around the world". I don't remember reading this name or hearing about the dish before this [later found recipe is available on his website here]. The dish attracted me and why because it was made from our favourite veggi, cauliflower [family fav]. Pistachios were used in the paste form as a base in this side dish. With some pista powder at home to be finished before its expiry date, I quickly noted the recipe [in my mind] and tried it last week. We relished this with Arabic flatbreads.
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Bhindis (Lady's finger) also known as Okra is a vegetable used in Indian cooking. It is stirfried, stuffed or used in curries. This veggie contains rows of edible seeds [see in the above pic] which is notorious to release a sticky liquid while cooking, and hence the preparation methods such as cutting and cooking techniques matters a lot towards developing a liking for this veggie. If you are unfamiliar and want to know about tips for cooking okra in order to produce less slime, read here
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