One Day At A Time!

Hello everyone! Hope all is well in your world. It is still hot in Texas. Thankfully, mornings are pleasant enough for a stroll.  Over the weekend, I made Mangalore Goli Bhaji as part of our brunch. Over the last few years, I started making a Gluten free version of this beloved Karnataka delicacy with multiple flours. These healthier savory donuts are equally delicious. Do give it a try and let me know. Ingredients: Besan/Chickpea Flour - 1/4 cup Bajri Flour - 1/4 cup Rajgira/Amaranth Flour - 1/4 cup Jwari/Jowar/Sorghum Flour - 1/4 cup Ragi/Nachni/Finger Millet Flour - 1/4 cup Sour Dahi/Yogurt - 1/2 cup Sliced Coconut - 1 1/2 tbsp Cumin/Jeera Seeds - 1 tsp Finely chopped Ginger/Adrak - 1 tsp Finely chopped Green Chili - 1 tsp Jaggery or Brown Sugar - 1 tsp Baking Soda - 1/4 tsp Salt Oil for frying How to cook Multigrain Gluten Free Mangalore Goli Bajje: In a mixing bowl, add all the flours, yogurt, salt and sugar. Mix well. Now add water, little at a time, and make a thick batter. ...

Though these fritters are popular as Mangalore Bajji , these are loved all over Karnataka. I tasted these for the first time, in my Belgaum college canteen. Since then, its one of my favorite fried foods... crisp on the outside and soft on the inside. Ingredients: All Purpose Flour/Maida - 1 cup Besan/Chickpea Flour - 1/4 cup Yogurt/Curd/Dahi - 1/2 cup Coconut (chopped) - 1 1/2 tbsp Cumin/Jeera Seeds - 1 tsp Ginger (finely chopped) - 1 tsp Green Chili (finely chopped) - 1 tsp Cilantro/Coriander Leaves - few sprigs Sugar - 1 tsp Baking Soda - 1/4 tsp Oil for frying How to make Mangalore GoLi Bajji: In a mixing bowl, add all purpose flour, besan, yogurt, salt and sugar. Mix well. Now add water, little at a time, and make a thick batter. I added about 1/4 cup water. Batter must not be too thick or too runny. Cover it with plastic food wrap and set it aside in a warm place overnight.  If not overnight, let the batter rest for at least 30 minutes. Sour yogurt ...

Summer has arrived and also the seasonal fruits and vegetables. My favorite mangoes are here. Every shopping trip I pick some raw mangoes. As you all know, mango is the key ingredient in Mumbai Bhel Puri and other chaat items. While I was in Mangalore, I came across another version of bhel - Mangalore style Charmuri. You won't need any pudina chutney or imli chutney here, just fresh tomatoes, cilantro and stuff..... a perfect low calorie snack. Ingredients: Puffed Rice/Mamra/Kurmure/Mandakki - 5 cups Roasted Peanuts/Groundnuts/Kadle - 3 tbsp Raw Mango - 1 small Red Onion - 1 medium Tomato - 1 medium Lemon/Lime - 1 Cilantro/Coriander Leaves - few sprigs Oil preferably Coconut Oil - 1/2 tbsp Red Chilli Powder - 1 tsp Black Pepper Powder - 1/4 tsp Shev Salt How to make Mangalore Charmuri: Finely chop onion, raw mango and cilantro leaves. Discard the soft pulp of the tomato and finely chop tomatoes too. In a big mixing bowl, add onions, tomatoes, mangoes, c...

Buns or Banana Puri used to be one of the breakfast items for Sundays in my Mom's kitchen. This Konkani recipe, also known as Mangalore Buns is a fermented sweet fried banana bread, generally served with a Coconut Chutney and/or Potato Bhaji . In addition to Bananas, you can add buttermilk/taak or curds/dahi and/or butter to soften the dough. I prefer the low calorie vegan version with just bananas. Ingredients: Whole Wheat Flour - about 3 cups Bananas - 3 Cumin Seeds/Jeera - 1 tsp  Light Brown   Sugar or Jaggery - 2 tbsp Salt Oil How to cook Banana Buns: In a mixing bowl, mash the bananas. Add sugar, cumin seeds and little salt. Mix till sugar dissolves. Add more or less sugar to suit your taste. Now add Whole Wheat flour little at a time, as much the bananas can hold. At this point, you can also add 1/8 tsp baking soda if you like the buns more fluffy. Knead to a nice soft dough.  The dough will be sticky because of ba...