Vangi Bath Masala - Homemade

This is a recipe from South India - Karnataka - " Vangi Bath Masala " . This spice blend is so flavorful and fragrant, easy to make and a versatile masala, can use this to make other masala bath with the veggies you like. This masala has no preservative or  added color.

When I was making this masala my friend visited me, so I gave her half of this masala. When she made the Vangi Bath with this masala, she called me and thanked me for she loved it.

Try to this authentic and flavorful masala  and you too  will love it.

Ingredients

1/4 Cup Chana dal
1/4 Cup Urad dal
12 Bedki Red chillies or Adjust according to your taste
1 Tablespoons Heaped Coriander seeds
1 Tablespoon Heaped Poppy seeds
1 Tablespoon Heaped Dry Coconut grated or 8 - 10 slices
1 Stick Cinnamon
6 Cloves
1 Cardamon
A Sprig Curry Leaves

Method

Heat a teaspoon of oil in a pan and fry each of these ingredients - chana dal, urad dal, poppy seeds, coriander seeds, dry coconut, cinnamon, cloves, cardamon, curry leaves and red chillies,  separately on low flame until they release an aroma and  turn red.  Remove from pan and keep aside.

Once they  cool down, grind all the ingredients into a fine powder.  Ta daa.. Vangi Bath Masala is ready . 

Store the powder in an air tight container and use it for making Vangi Bath or any other masale bath / rice with the vegetable of your choice.

This is so easy ?  Isn't it ?  Look out for my next post ..  Vangi Bath / Brinjal Rice !

Labels : Homemade, Masalas, Karnataka, South Indian

Mangalore Buns #BREADBAKERS

This is breakfast or evening snack made in Mangalore and other coastal places of Karnataka. These are also know as Bhubhus Roti. Mangalore Buns are mildly sweet, deep fried banana pooris.  These are easy, quick to make and delicious as well. 

These buns are made with sugar, but since this month theme for bread bakers event was - Bake using Natural Sweeteners that are a healthy and tasty alternative to refined sugar. Hence,  used jaggery to make these buns. They turned out perfect and delicious.

Our host for this month is Mayuri's Jikoni http://mayurisjikoni.blogspot.com/,  thank you Mayuri for hosting this month's event.

Ingredients

2 Cups All Purpose flour
2 Over ripe Banana
1/2 Cup Yogurt
1/3 Cup  Jaggery - grated
1/2 Teaspoon Cumin seeds - lightly roasted & crushed 

1/2 Teaspoon Baking powder
Salt to taste
Flour for dusting
Oil for frying

Method:
Take the banana and jaggery  in mixing bowl and  using a whisk mash it well till the jaggery melts and the banana forms a smooth puree.   Then add the cumin seeds, salt and yogurt and whisk again till incorporated.  Now add Flour little by little at a time to make soft dough. Dough will be s sticky, just oil the hands and from it into a ball, the dough will be still sticky,  that's ok.  Let it rest for 4 to 6 hours. I keep it overnight in the refrigerator. 

Next day take the dough out from the refrigerator and you will see that the dough is soft and not so sticky.  Now add the baking powder and knead the dough once again well.  Make lemon sized balls and roll into  pooris on dusted surface, ( do not make it very thin.)   it  should be slightly thick.

Heat the oil on medium low flame and deep fry the pooris .
When you put pooris into oil gently press the pooris  with a slotted spoon and keep in the oil for few seconds, the pooris will puff.  Deep fry on both the sides till golden brown and take it out.

Enjoy these with Coriander Garlic Coconut Chutney  and a cup of hot tea . 

As you can see a big one is the last piece of dough remaining.

Labels : Breads, Banana, Karnataka, Bread Bakers

Click here Coriander Garlic Coconut Chutney recipe

Breads with Natural Sweeteners

• Autumn Harvest Bread with Grapes by The Bread She Bakes
• Banana Honey Crumble Bread by The Schizo Chef
• Banana Yeast Bread by Passion Kneaded
• Blackberry Honey Bread by Kidsandchic
• Cheddar Honey Flowers by Ambrosia
• Date and Chai Muffins by Mayuri's Jikoni
• Date Sweetened Banana Bread by Herbivore Cucina
• Eggless Banana Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
• Egg Free Carrot Coconut Bread by Gayathri's Cook Spot
• Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
• Einkorn Drop Biscuits with Peaches by The Wimpy Vegetarian
• English Granary Style No Knead Bread by Karen's Kitchen Stories
• Healthy Banana Bread by From Gate to Plate
• Honey Almond Banana Muffins by Bakingyummies
• Honey Cider Quick Loaf by Food Lust People Love
• Honey Cornbread by Magnolia Days
• Honey Oat Pain de Mie by Hostess At Heart
• Honey Pineapple Pull-Apart Rolls by Cindy's Recipes and Writings
• Honey Rolls by La cocina de Aisha
• Jackfruit Semolina Muffins by My Cooking Journey
• Mangalore Buns by Sneha's Recipe
• Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
• Maple Pecan Scones by Cook's Hideout
• Maple Oatmeal Bread by A Baker's House
• Natural Banana & Blueberry Bread by Baking in Pyjamas
• Pain au Levian avec Banane by What Smells So Good?
• Tangerine Honey White Bread by A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Akki Roti - Karnataka

Akki  means rice in  Kannada and Roti is a pancake or flat bread .  This is usually served for breakfast or dinner in Karnataka.  We loved having this and Ragi Roti another famous and  popular dish of Karnataka, during our stay in Bangalore.  We use to go to the famous kaugalli at V  V Puram and partically taste every dish freshly  prepared.  

Akki Roti is served hot and is eaten along with chutney. Akki Roti is also served with dash of white butter or pure ghee. Another way of making Akki Roti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.   We have tasted different types of akki roti in Bangalore.  

My daughter who studied in Bangalore really missed the tasty and variety of food she enjoyed having there. When I made these at home she was thrilled. These are so milky white and soft with a splutter of green here and there, beautiful light pink spots.  These were
 so very appetizing, mouth melting, as you dip a small piece into spicy red chutney. So let's go to the recipe.

Sending this to this month's BM week 4 - Flat Bread / Pancake.

Makes 8 rotis
Ingredients 

4 Cups Rice Flour
1 Large Onion - finely chopped
3 Green chillies - finely chopped
2 Sprigs Curry leaves - finely chopped
2 Tablespoons Coriander leaves - finely chopped
1 Teaspoon Cumin seeds
Salt- to taste
Warm Water- as required
Oil for frying
Spicy Red Chutney for serving

Method 
Mix finely chopped onions, coriander leaves, curry leaves, green chillies and cumin seeds in a bowl. Add these, to the rice flour with salt and mix with warm water to make a dough ( Oil your hands to avoid the dough sticking) knead into a soft dough and keep aside for 5  to 10 minutes. 

 Divide the dough into 8 equal portions. 

Apply oil on a polythene paper or take a piece of cloth or plantain leaf . Take a ball of the dough , spread one on the paper with your hand in the shape of rotis.   

This roti should be 1/4 inch thick or else it will crack while placing it on the girdle. Make small holes on the roti (see pic).

Heat a girdle/pan and lightly brush it with oil.  

Place the roti in it, pour little oil on to the holes and sides, cover with a lid and cook for 3 minutes, open, flip and cook this side till light pink spots appear.  

Repeat the procedure for the remaining dough. Serve hot with Spicy Red Chutney. Enjoy...  as we  did  for dinner. 

Labels :  Karnataka, Breakfast, Flatbread, Pancakes, Roti, Blogging Marathon