Friday, July 16, 2010

Eggless Bun

  • 4 cups of Maida / All purpose flour
  • 2 tsp Sugar
  • 2 tsp dry Yeast
  • 2 cups warm Milk
  • 5-6 tsp melted Butter
  • salt to taste


  • Mix 2 cups of warm Milk, Sugar and dry Yeast well and keep it aside for 10 min or keep it till Yeast gets completely dissolved.
  • Then mix all purpose flour, 4 tsp of melted Butter, salt in a big vessel then pour Milk and Yeast mixture, mix it well, make a smooth dough and knead it for 10 mins.
  • Cover the dough with a wet muslin cloth or towel, keep aside for 1 hour for proper fermentation. Dough will be doubled in size after 1 hour.
  • After 1 hour take off the cloth and gently press the dough once.
  • Then cover the dough with wet cloth again and keep it aside for 10 more mins.
  • Cut the dough into the size you want make the bun and shape it round or you can make any fancy shape if you like.
  • Grease the baking tray with melted Butter and keep all shaped dough in the pan. Cover the pan with wet cloth and keep it aside for 30 min.
  • Spread the melted butter on top of the dough.
  • Then keep the pan in centre of the oven and bake it at 425 degree F for 30 mins.

Note: If you would like to add Seasame seeds add before keep it for baking and you can use dry flour to give shapes if the dough is very sticky.

Whole Green Moong Gravy/ಹೆಸರು ಕಾಳು ಪಲ್ಯ

  • Cup full of Hesaru Kaalu (about 200g)
  • ½ tsp Oil
  • ½ tsp Mustered seeds
  • One Tomato chopped
  • Onion chopped
  • 1/4th tsp Turmeric powder
  • 3/4th tsp of red Chilli powder
  • 3/4th tsp any Sambar / Curry powder
  • 4-6 Curry Leaves
  • Half cup of chopped Methi leaves (may be half bunch)
  • Salt to taste
  • Pressure cook Hesaru Kaalu (may be 3-4 whistles ) and keep it aside.
  • Heat half tsp of Oil in a pan, splutter Mustered seeds, add Curry leaves and Turmeric powder.
  • Then add chopped Onion and saute it for 2 min. Add chopped Tomato and Methi leaves saute for 4-5 min.
  • Then add cooked Hesaru Kaalu, Sambar powder, Red Chilli powder and salt to taste. Boil it for 5-6 min.
  • Serve with Chapati or Roti.
Note: Chopped Beans can be added if you like.

Sunday, July 4, 2010

Raw Banana Palya/ಬಾಳೆಕಾಯಿ ಪಲ್ಯ


  • 2 raw Banana peeled and chopped
  • 1 tsp coriander seeds
  • 1/2 tsp Jeera / Cumin
  • ¼ tsp methi seeds/fenugreek
  • pinch of hing/ asofoetida
  • 3-4 red chillies
  • 1 tsp of temerind juice
  • 4 tsp grated coconut
  • ½ tsp mustered seeds
  • ¼ tsp turmeric powder
  • 1 tsp oil
  • 8-10 curry leaves
  • salt to taste


For Masala

  • Roast Coriander seeds, Jeera(Cumin), Methi seeds(Fenugreek) and Red Chillies in a pan.
  • Grind all roasted ingredients, coconut and Hing  with little water. The Masala is ready.
  • Heat a tea spoon full of oil in a thick bottom pan. Add Mustered seeds, Curry leaves and Turmeric powder. Fry well. Add chopped raw Banana and mix well. Stir occasionally for even cooking. Do not cook Banana completely; leave it half cooked.
  • Then mix half cooked Banana, Masala , Tamarind juice and salt ogether and continue cooking till its properly cooked. Keep on stirring in between as Banana sticks easily to bottom of the pan
  • Then serve with Chapati or Rice and Rasam (saaru).