Mangalore Buns

Mangalore Buns| Banana Buns| Mangalore sweet buns| Mangalore sweet Pooris is a tasty snack recipe from Karnataka. These fried buns have the bread like texture when it is opened, so it is called banana buns. These buns have the bread like texture and pooris like hallow inside. If you keep the dough over night it will fluff up very well and puff up like pooris. Here i gave 3-4 hours of raising time so some of my pooris only puffed up well. But it tastes great when it a thick coconut chutney.

Generally well ripe bananas are being used for this recipe. Best way to use the leftover ripe bananas. It tastes similar to the Kerala Bonda, and i personally felt each state has its variation.

INGREDIENTS:
All purpose flour- 3 cups+ 1/2 cup
Banana-2
Yogurt- 1/4 cup
Sugar- 1/4 cup
Salt- 1 teaspoon
Baking soda- 1 teaspoon
Oil- for frying

PROCEDURE:

• Peel and mash the bananas using fork or in a blender jar.
• In a deep bowl add the mashed banana, sugar, yogurt and salt. Mix well.
• Now add the flour little by little till you get a soft chapati dough consistency.
• Grease the outside of the dough with little oil and cover it and allow to ferment for 3 hours to overnight. 
• The buns puffs up depends on the time you give for fermentation.  As i was in a hurry i made the buns with in one hour so i could not get the buns so puffy.
• Heat oil in a pan and start to roll the dough. Pinch a small lemon sized ball and roll well and then spread the dough as a 2-3 mm thick disc.
• Drop the discs inside the hot oil and fry in low flame till golden colour.
• While frying using a slotted spoon slightly push the oil on top of the buns which aids puffing up the buns.
• Note: You could use half wheat flour and maida for this recipe.

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Banana Pancakes

Pancakes come handy for making a quickie breakfast either everyday or on Sundays when we like to keep the cooking simple and do not like to spend more time in the kitchen. That way, I'd say pan cakes are a safe bet. These are fluffy pancakes with banana, I have earlier shared egg less versions too such as Strawberry pancakes, blueberry pancakes and plain fluffy pancakes. The hot griddle cakes are perfect for kids as an after-school snack. These are simple, quick to make and obviously tasty as well.

Author: Eliza Lincy
Category: Breakfast
Cuisine: American
Makes: 10 nos

INGREDIENTS:
Banana- 2
All purpose flour| Whole Wheat Flour- 2 cups
Baking powder- 3 teaspoons
Eggs-2
Sugar- 2 tablespoons
Salt- pinch
Milk| Buttermilk- 1 and 1/2 cups
Vanilla extract- 2 teaspoons
Butter(melted)| Oil- 2 tablespoons+ for making pancakes

PROCEDURE:

• Mash the banana in a deep big bowl using fork.
• Now add the wet ingredients eggs, milk, melted butter|oil.(Add sugar if you use granulated sugar)
• Beat well with a whisk or hand blender for two minutes.
• Now take dry ingredients in  a strainer and add all purpose flour, baking powder and salt.
• Sift on top of the wet ingredients and mix gently with a ladle without any lumps.
• Ensure that the batter is semi thick as it should not be runny or too thick.
• Allow the batter to rest for 10 minutes. If you are in a hurry you can make it immediately.
• Heat the flat pan or griddle well and brush it with oil or butter.
• Pour 1/4 cup of batter and do not spread the batter. Pour two to three pancakes depends on the availability of space on the griddle.
• Cook on medium high flame till bubbles starts to appear on top. Now flip the pancakes with spatula and cook the other side till golden.
• Likewise repeat the process till the batter finishes.
• Top the pancakes with pancake syrup, honey, maple syrup or powdered sugar.
• Alternatively you could drizzle nutella, chocolate syrup or caramel syrup.
• Add some fruits of your choice like any berries or fresh banana slices with some cubes of butter.

• Note: I use butter in batter and use oil for cooking. As the flavour of butter gives more flavour for the pancakes. You could use oil in batter and use butter for cooking too.
• Adding eggs are optional in this recipe but the fluffiness is because of the eggs. \if you want to make it healthy then avoid using eggs.
• You could use whole wheat flour instead of all purpose flour to make it healthy.

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Elayappam| Nendran Ela Ada| Elai Kozhukattai

I made these elayappam together with my mom a couple of years before, in India during a vacation. That day we had power cut at home and with torch light I had clicked the step wise pictures, and therefore I hadn't posted the recipe. I did not get a chance to redo it  and post it till now. As Vinayaka chaturthi is nearing I thought of posting this recipe without any further delay. It is one of my childhood favourite dish. I love nendran banana, it has a unique taste and flavour. I love to consume as such, steamed or cooked as pazham pori or like this appam. Refer here for another Kerala special appam made in a similar way Chakka Ela Ada/ Jack Fruit Ilayappam

INGREDIENTS:
Rice Flour| Appam|Idiyappam Flour- 1 cup
Salt- to taste
water- 1/2 cup
Banana Leaf/ Vazhanayila/wax paper- 6 pieces

Filling:
Nendran/ Ethapazham, finely chopped-1 big
Sugar| powdered jaggery- 1/4 cup
Coconut, grated- 1/2 cup
Cardamom powder- 1/4 teaspoon
Salt- pinch

PROCEDURE:

• In a bowl add the chopped banana, sugar and mix well with spoon.
• Now add the grated coconut and cardamom powder with salt; mix well and keep aside. you can keep the sweetened banana and coconut together or keep them separate
• In another bowl add a cup of roasted rice flour/ appam powder and rolling hot water little by little till you get the chapathi dough consistency, or you could follow this procedure for making the dough.

• Then add little more water to make a pliable dough (thick clay clay form but should not stick in hands)for easy spreading.
• Grease your hands and divide the dough into small 4-5 lemon sized balls.
• Cut the banana leaf from midrib around 15-20 cm length and width.
• Spread the balls into round shape on the banana leaves as a thin layer. Dip the fingers in water and spread. If the the dough is thick you will end up with hard appam.

• Keep a tablespoon full of filling the banana and also the sweet coconut and lightly spread the filling on one side; close with the other side.

• Heat water inside the idli steamer and allow water to boil.
• Keep the ela ada evenly over the idli steamer or any steamer plate.
• Close with a lid and steam for about 10-15 minutes till the ada cooks properly.
• The rice flour cooks and the colour of the white shade changes and it starts to shine.
• If the ada cooks you can peel the banana leaf from the ada easily from both the sides.
• Note:You can make this outer covering from boiled rice too. If you are planning to do in parboiled rice, soak the rice for two hours and grind  as a thick paste by adding minimum water. Add some salt and spread on the leaf and follow the same instructions.
• Adjust the sugar and coconut level according to your taste.

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Banana Dates Oatmeal Muffins

Healthy Banana Dates Oatmeal Muffins are easy to make breakfast muffins sweetened with dates. Quick and easy to make without a use of electric mixer in jiffy. Best way to use overripe bananas in a delicious way. You can send this nutritious muffins as kids school breakfast.

I was trying different combinations to make muffins quick as well as healthy. I alter sweetner and the flour combinations to come up with a perfect one. I used brown sugar, jaggery, dates and honey as a sweetener options and wheat flour, all purpose flour and oats as flour options and tried some recipes.
Finally i am happy with the outcome and here comes the recipe!

PREP TIME

10 min

COOK TIME

20 mins

TOTAL TIME

30 mins

Author: Eliza Lincy

Category: Cakes & Bake
Cuisine: Continental

Makes: 10-12

• 
  
• INGREDIENTS:
• All purpose Flour- 1 cup
• Whole Wheat Flour| atta- 1/2 cup
• Oats, rolled quick cooking- 1 cup
• Baking powder- 1 teaspoon
• Baking Soda- 1/2 teaspoon
• Salt- pinch
• Dates- 3/4 cup
• Banana, well ripen- 2 large (or)3 medium
• Egg-1
• Vanilla essence- 1 teaspoon
• Oil- 1/4 cup
• Milk- 1/4- 1/2 cup

PROCEDURE:

• Preheat the oven to 180 degrees for 15 minutes.
• Meanwhile In a mixing bowl add all purpose flour, wheat flour, oats, baking powder, baking soda and salt. Mix well with ladle or whisk to uniformly blend together.(add 1/4 cup honey| jaggery| brown sugar if you need extra sweetness)
• Deseed the dates and mash it well as a paste or blend to make a puree.

• Add the banana and mash it with fork as a puree.
• Add the egg, vanilla essence and oil and mix well.

• Now gradually add the flour mixture and fold well without any lumps.
• If the batter goes dry add the milk littly by little and mix well till you reach the right consistency. The consistency should be easily scoopable and slightly hesistate to drop from spoon.

• Line the tray with paper liners and fill them 3/4 th with the batter and bake them for 20 minutes till the inserted skewer comes out clean.

• Notes:
• Add 1/4 cup honey| jaggery| brown sugar if you need extra sweetness.
• You could replace egg with 1/4 cup of  yogurt for eggless version.
• You could use all purpose flour instead of oats and wheat flour.

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Chocolate Banana Oats Smoothie

Chocolate Banana Oatmeal Smoothie is an easy to make wholesome breakfast smoothie. Tasty as well as filling drink for breakfast. You could use the frozen bananas from fridge too for the smoothie, the bananas adds volume, thickness and creamy texture to the drink. Oats adds nutrition and fullness feel. It is definitely a healthy tasty drink for the one who loves chocolate.

Kids love to have this for breakfast for sure. With a simple breakfast it provides sufficient enough energy and fullness feeling till you take your lunch.

Prep time

10 mins

Cook time

-

Total time

10 mins

Serves: 2-3

INGREDIENTS:
Yogurt- 1/2 cup
Ripe bananas-2
Unsweetened cocoa powder- 2 tablespoons
Oats, rolled- 1/4 cup (soaked| powdered)
Honey|Sugar- 2 tablespoons
Vanilla extract- 1 teaspoon
Ice cubes- 1cup

PROCEDURE:

• Powder the oats or soak the oats 1 hour in warm water or overnight and strain the water.
• In a blender or juicer jar combine yogurt, bananas, cocoa powder, oats, honey, vanilla extract and ice cubes and blend well till frothy creamy.
• Note: Add a tablespoon of peanut butter| Nutella (or) few finely chopped nuts for extra richness.
• Use low fat yogurt to prepare the smoothie more healthy.
• Boil 1/2 cup of milk and add the cocoa in hot milk and chill the milk and use to avoid raw cocoa taste.

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Nutella Banana Sandwich

An easy to make tiffin or snack sandwich for kids. Easy to make without any prior planning in minutes. Kids would love to have this; even adults too would find this sandwich a toothsome pick. You could also replace nutella with peanut butter.
I have posted earlier the making of Nutella and peanut butter at home. You could check the links for the recipes. I have also posted Nutella Banana Dosa recipe earlier using this same combo. You could make grilled sandwich for crunchy outside and melting gooey inside.

Preparation Time: 2 minutes
Makes: 2 sandwiches

INGREDIENTS:
Banana-1
Nutella/ peanut butter/ Chocolate spread- 4 teaspoons
Bread slices(whole wheat / white bread)-4

PROCEDURE:

• Apply nutella one side of four bread slices. 
• Cut the banana into roundels and arrange on top of nutella applied side of the two bread slices.
• Cover it with another nutella applied bread.

• You could grill it too for few seconds if you wish to have crunchy outside with gooey melting inside.
• Cut diagonally and serve.

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Nutella Banana Dosa

For every south Indian their comfort food with out any doubt, are Dosas and idlis. This has many variations and i have shared some of them in my blog. Today I have come up with a new variety of Dosa which could be served as a breakfast for kids or send them school for tiffin box. You could serve this as an easy to make dessert too. The gooey bananas coated with the oozing chocolaty nutella wrapped with crispy dosa is just amazing.

I am sure kids and adults would love it alike with out any doubt. I used to make Nutella Banana Bread Sandwich for my kids tiffin box. Through that i got a new idea for my dosa series and was a real success. An easy to make dosa variety in minutes. You could serve it as an easy to make dessert too. Do try and let me know the outcome.

Preparation Time: 1 minute
Cooking Time: 2 minutes/Dosa
Cuisine: Tamil
Makes: 3-4 rolls/Dosa

INGREDIENTS:
Dosa Batter- 1 big ladle/dosa
Nutella/ Chocolate spread- 2 teaspoons/Dosa
Banana-1 medium/Dosa
Oil- 1/2 teaspoon/ Dosa

PROCEDURE:

• Cut a banana/dosa into small roundels; set aside.
• Heat a dosa tawa and grease it with oil; add a ladle full of dosa batter and spread with the backside of the ladle to make concentric circles.
• Drizzle half a teaspoon of oil and cook till the top of the dosa get cooked.
• Now keep the nutella on top of dosa and spread with backside of a flat spoon/ladle. 

• Now lift the whole row of banana set to the edge of the dosa. once the dosa becomes crisp and rollable stage start rolling inide the pan or remove the dosa from pan and tightly roll it.
• Cut the roll diagonally like spring roll and serve hot.

• Crispy dosa with the oozing chocolaty nutella with the soft gooey bananas. Just Yumm!!!

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Pazham Sarbath/ Pazham Sharbath

       Pazham Sarbath is a popular beverage of my native place. On summer in all roadside shops start selling this tasty thirst quencher. It is simple to make and a yummy drink. I have not tried this drink from outside as all say that in shops they use bananas which are starts to spoil. So i make this drink at my home and relish my taste buds.

     Perfect taste from the bananas, nannari sharbatha  and the mild sourness from the lemon. You could prepare this drink using home made nannari syrup or using store bought ones. There are many versions of this sharbath available in our place. Other versions ranging from simple lemon sharbath, ice apple (Nungu), tender coconut etc..

INGREDIENTS:

Small banana, well ripen - 2/ glass
Nannari Syrup (Home made/ Store bought) - 1-1½ tablespoons/glass
Lemon, big- 1/2/glass
Chilled water- 1 glass

Preparation Time: 5 minutes
Cuisine: South India
Serves: 2

PROCEDURE:

• Peel the banana and keep inside a bowl. Mash them using a fork or back side of ladle.

• Add the nannari syrup and chilled water and mix well.(Add according to your sweetness)

• Squeeze the lemon juice(remove seeds or use lemon squeezer) and mix well.

• Note: Add nannari syrup more if you need more sweetness in sharbath.
• Add more lemon juice if you donot feel the mild sourness from lemon.

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