Banana Buns

Again I have come up with yet another Mangalorean speciality. You will find this dish on every menu card in a Mangalorean Restaurants which is normally served as breakfast.

The secret to this recipe is the extra ripeness of the bananas. If you want good results, then you need to set aside 2 or 3 large size bananas aside till they go black from outside and still firm and sweet from inside. But only disadvantage of this dish is, that it is deep fried. But there is no harm if you get to indulge in such a thing once in a while.

There are other recipes for over ripe bananas which are not deep fried, like you can check my recipes of Banana Bread and Chocolate Chip Banana Muffins.



Serving Size: 15 to 20 Buns
Preparation & Standing Time: 5 hours
Cooking Time: 30 minutes (approx for rolling & frying)

Ingredients:

• 3 ripe bananas
• 1/2 cup yogurt
• 1/2 cup sugar (or 1/2 cup grated jaggery)
• 1/2 tsp cumin seeds
• 1 tsp baking soda
• 1 tsp salt
• 4 cups plain flour (Approx - little more or little less)
• 3 tbsp of ghee or melted butter

Method:

1. In a blender jar, blend together - mashed bananas, yogurt, sugar and cumin seeds to a smooth mixture. ( The consistency of this mixture will be like a smoothie)
2. Mix together - plain flour, baking soda and salt separately.
3. Take a large mixing bowl and pour the banana mixture into it. Add plain flour mixture little at a time along with melted butter and make a smooth soft dough. (Add 1 cup flour at a time...mix and then add another cup...and so on. You might need a little more flour than what is mentioned or may be little less)
4. Keep the dough at room temperature for 4 to 5 hours. (more than that, you need to store it in the refrigerator)
5. Heat 5 cups of cooking oil in a deep sauce pan (kadhai).
6. Divide the dough into small lemon size balls.
7. With help of a rolling pin (bhelan) roll out each part into a small disc (like puri) but by using only oil.
8. Deep fry the buns in medium hot oil for 1 minute on each side or till they are fully puffed up.
9. Serve the buns with cheese spread or fresh cream.

Banoffee Pie

This desserts needs no boiling of condensed milk for hours. Very easy recipe of Banoffee pie with the base of crushed biscuits topped with rich toffee sauce and whipped cream.














Serving size: 5 to 6
Preparation time: 2 to 3 hours



Ingredients

For the base:

• 12 digestive biscuits
• 100 gms melted butter

For Toffee Sauce:

• 100 gms butter
• 1/2 cup brown sugar
• 1 can condensed milk

Other ingredients:

• 2 medium bananas
• 1 tsp lemon juice
• 2 cups plain cream (unsweetened & chilled)
• Chocolate sauce for dressing
• Chocolate chips (optional)
• Chocolate shavings or Cocoa powder (optional)

Method:

1. Crush the biscuits, add melted butter and spread the mixture evenly into the base of a spring form tin (or any other serving dish). Refrigerate the base for 30 minutes.
2. Make toffee sauce by heating butter along with brown sugar. Cook on low heat till all the sugar melts. Then add condensed milk and constantly keep stirring for 5 to 7 minutes on medium heat till you get a thick caramel sauce like consistency. Cool for 10 minutes.
3. Pour the toffee sauce over the biscuit base and refrigerate for 1 hour.
4. In a bowl whisk the chilled cream with a cake beater till you get thick whipped cream.
5. Peel and slice the bananas and add 1 tsp lemon juice and mix well.
6. Layer the banana slices over the toffee sauce and top with the whipped cream and spread evenly. Again refrigerate for 1 hour or till the dessert is to be served.
7.  Decorate the pie with chocolate chips, cocoa powder or chocolate sauce.
8. Serve chilled.

Vegetable Shami Kabab

A delicate and melt in the mouth vegetable shami kabab made with cooked vegetables like raw banana and potato along with the lentils and shami kabab spices. This recipe is specially designed for all the vegetarian readers who can still taste the shami without compromising on the rich flavors and essence of this unique kabab.





Ingredients:

• 2 large raw bananas 
• 3/4  cup chana dal washed & soaked
• 1 onion chopped
• 1 tbsp ginger & garlic paste
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp roasted cumin powder
• 1 tsp black pepper powder
• Salt to taste
• 1 medium size potato boiled and mashed
• 2 green chillies chopped
• 1 cup chopped green coriander leaves
• 1/2 cup mint leaves chopped
• 1 tbsp lemon juice
• 1 egg
• 1 tsp garam masala powder
• 4 to 5 tbsp of cooking oil

Preparation:

• Soak chana dal for 30 minutes
• Boil the raw bananas in a pressure cooker with the skin. When it is fully cooked, remove the skin and mash. Set aside to cool.
• Keep the boiled and mashed potato ready.
• Chop coriander leaves, mint leaves and green chili.

Method:

1. Heat oil in a pan and fry onion till soft and light golden in color. Add 1 tbsp ginger & garlic paste and cook for half a minute.
2. Then add soaked chana dal, 2 tsp red chilli powder, 2 tsp coriander powder, 1 tsp roasted cumin powder, 1 tsp black pepper powder and salt to taste. Add half cup of water and cook till chana dal is almost 80% done and all the water has dried. (Chana dal should not be over cooked and soft, it should be firm)
3. To this add mashed raw banana and cook for 1 minute till it is well combined with masala and there should be a dry mixture with no water left. Check the salt and adjust. Remove from heat and set aside to cool.
4. Put the banana mixture in a chopper and pulse (grind) for few seconds, the mixture should be coarse and not smooth.
5. Remove it in a large mixing bowl and add mashed potato, 2 green chillies chopped, 1 cup chopped green coriander leaves, 1/2 cup mint leaves chopped, 1 tbsp lemon juice, 1 egg and 1 tsp garam masala powder.
6. Mix everything well, taste the mixture and adjust the masala and salt.
7. Take a handful of mixture, form into kababs of desired shapes and shallow fry. Serve hot with mint chutney.

Note: After forming the cutlets into desired shapes, you can freeze them for later use. Can be freezed for 2 weeks.

The bananas which I have used is 'Nendrabale' they are raw and big in size and also retain the firmness even after it is cooked.

Step by step pictures