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Thursday, February 13, 2020

Chilli Garlic Prawns ~ Step by Step Pics

Prawns are a great source of some of the major minerals like selenium,zinc, copper, phosphorous, copper and magnesium. They are also rich source of omega 3 fatty acids which help reduce the risk of heart disease and arthiritis. They also are rich source of unsaturated fats that help improve blood cholesterol levels. Kids love prawns the most in sea food but as prawns spikes uric acid levels I hold them back thinking of H. He also loves prawns if he gets to taste them. So cutting back prawns is the best idea. Indo chinese or chinese recipes is a big 'yes' here at home and they love munching them without any fuss. This chill garlic prawns is a perfect appetizer or can be paired as a side with egg fried rice or veg fried rice or even hakka noodles.

The garlic is added in the marination and sauteeing which adds a dominant flavor. The outer cover of the prawns is crisp soon after frying but the prawns are soft inside which when added to the sauces combines well. The soy sauce and chilli sauce is added in the recipe along with corn starch/ corn flour slurry to thicken the sauce. Though the list of ingredients may look long but it hardly takes any time to cook and put together. This tastes best when served warm, try this out !!

For more seafood recipes, check this link here.

Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~ 4-5
Author ~ Julie 
first marination
prawns 350 gms medium sized
chilli powder 1/2 tsp
pepper powder 1/2 tsp
salt to taste

second marination
all purpose flour (maida) 2 tbsp
corn flour 2 tbsp
garlic 1 tsp paste
garlic 1 tsp paste
egg 1
dark soy sauce 2 tsp

for sauce
minced garlic 1 tbsp
minced ginger 1 tbsp
medium sized onion 1 cubed
capsicum(green bell pepper) 1 cubed
green chillies 2 vertical slit
dark soy sauce 2 tsp
chilli sauce 1 tsp
pepper powder 1/2 tsp
salt to taste
corn flour 1 tbsp
white vinegar 1/4 tsp or lemon juice 1/2 tsp
water 2 tbsp

oil to fry


  • Clean the prawns, de vein and rinse under running water. Drain water completely and marinate using the ingredients listed under ' first marination'. Mix well and keep aside for half an hour(min) to overnight if possible.
  • Thaw the prawns if you left for marination in refrigerator and then proceed to the 'second marination. Combine this marination well and leave aside for half an hour.

  • Heat oil in a kadai/ wok and deep fry the prawns sliding one by one. Deep fry until golden on medium flame. Drain on a paper towel and keep aside.

  • Take 2 tbsp of the fried oil in a non stick pan for making sauce and add in minced garlic and ginger. Saute until the raw smell disappears and then add in the vertical slit green chillies an then cubed capsicum and cubed onion. Make a slurry of corn flour/ corn starch in 2 tbsp of water, keep aside. Add in the sauces to the sauteed mix along with pepper powder and salt(note that soy sauce has salt in it so add accordingly). Add the corn starch slurry to thicken the sauce and then add the fried prawns. Give a quick toss on high flame and then finally add the vinegar or lime juice. Switch off flame.
  • Serve warm with egg fried rice or veg fried rice.
* Adding dark soy sauce to the second marination is optional if you don't wish to have a dark coloured fried prawns or use light soy sauce for marination and dark soy sauce while making the sauce.

* Chilli Fish
* Chilly Chicken 

Friday, February 07, 2020

Murmure Namkeen | Puffed Rice Mixture

Murmure Namkeen is one of my quick fix snacks when I have no other good options in hand and kids love too with a cup of tea. Mostly the weekends when all are at home, I too get lazy to make elaborate snacks and end up making something like this which is filling and tastes yummy. If you are on hunt for a less oil snack yet tastes crunchy then this it. However puffed rice or murmura isn't a great choice for weight loss regimes and for diabetics as puffed rice is a burst of energy but doesn't meet the requirements of protein and fiber. There are packs in markets which are fortified with added vitamins and minerals.

This less oil version of namkeen uses peanuts that add the extra crunch to the namkeen. Chilli powder and spices added to the plain puffed rice makes it tasty. There are a lot of variations or many recipes that uses puffed rice in different forms but this is one of the simplest with the least number of ingredients. If you have a pack of puffed rice in hand, then go ahead and give this a try.

Preparation time ~ 5 mins
Cooking time ~ 5 mins
Serves ~ 5-6
Author ~ Julie
puffed rice 4 cups
peanuts 1/2 cup
chilly powder 1 tsp
turmeric powder 1/2 tsp
curry leaves a sprig
oil 2 tbsp

Heat a thick bottomed pan and add oil. Wait till oil is hot, slide in the peanuts and fry them. Add in the spices on low flame and then add the puffed rice along with curry leaves. Continue to stir the puffed rice mix on low flame till the puffed rice looks crisp and mixed with spices. Switch off flame and serve with tea.

* Add dry mango powder if you love it tangy.
* Alter the spices as per tastes, increase or decrease as per tolerance.

* Bhelpuri Chaat
* Pori Unda (Puffed Rice Balls)

Tuesday, February 04, 2020

Mixed Dal Paratha | Rajasthani Churi ka Paratha ~ Step by Step Pics

Life is not always the same and each day the thought of am getting older definitely will fill in negative energy. So I sincerely forget my aging factor and remember that kids are growing up, he he.. Watching our kids grow up, fills in an immense positive drive, Isn't it?  My younger son started late to speak and by 2.5 years he only had signs and actions. He was just too lazy to utter and was focussed on a very few words though he knew all things. But these days he's becoming a non stop chatter box soon after landing from school. I find it so hard to put him to studies. But now I feel the non stop chatter box has come a long way from his toddler speech and so I sometimes ignore his jabbering because I feel its better to watch him talk than the actions. His list of funny incidents per day can be recorded in a book as I keep forgetting those quickly.

Coming back to today's recipe is a paratha which is easy to put together except for the soaking of dals. Parathas are always a complete meal whether its filled with veggies/ egg or any non veg. But this is a special kind parathas made from pulses. This is a famous paratha of Rajasthan. The best thing I loved about these parathas is that they are protein packed, filling ones. I made these for my kids as an after school snack and they loved it. The dals need just a soaking time of 2 hours and you are ready to go. Once soaked, these just need a gentle crush in the mixer jar. Add to the atta with some spices and knead. The dough is similar to chapathis. Roll them and fry on a frying pan smearing it with some desi ghee(clarified butter).

Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~7-8 parathas
Author ~ Julie

atta / wheat flour 1 cup
whole moong dal /cherupayar 2 tsp
split moong dal/ payasam parippu 2 tsp
masoor dal 2 tsp
urad dal/ uzhunnu 2 tsp
arhar dal / tuvara parippu 2 tsp
chana dal / kadala parippu 2 tsp
fennel seeds / perinjeerakam 1 tsp
hing / asafoetida / kayam podi 1/4 tsp
chilly powder 1/2 tsp
garam masala 1/2 tsp
crushed kasuri methi 1/2 tsp
coriander leaves 2 tsp chopped
salt to taste
ghee to smear 2 tbsp


  • Soak all dals (listed above) for 2 hours (don't over soak the dal), grind coarse without adding any water. Just pulse once or twice to crush the dals a a coarse mixture.
different dals

  • Mix the coarse dal mixture and spices with atta along with chopped coriander or mint leaves ( I have used mint leaves). Try combining the dal with the atta , add little water and knead dough to a dough like for chapathi/ parathas. Rest for 10 minutes covered.

  • Divide the dough in  7-8 equal portions and keep covered. Make paratha out of each roll.
  • Heat a frying pan or tawa. Place each paratha and cook evenly on both sides like we do for chapathis. Spread ghee or oil as needed. 

  • Repeat the same steps till you finish making all balls. Enjoy with a simple raitha or achar.

* You can add coriander(cilantro) or mint leaves chopped. 
* You can add a piece of  ginger and green chillies too. I wasn't sure of the ginger flavor in parathas so omitted that.

Wednesday, January 29, 2020

Passion Fruit Squash

Passion fruit has enormous health benefits, the highlight of them is that it improves insulin sensitivity and boosts the immune system as it is packed of vitamin C. The rich content of riboflavin(Vit B6) and niacin(Vit B3) in passion fruit helps regulate the thyroid activity(source: google). There are two seasons of fruiting- August to December and March to May. When the fruits are not available,we can definitely preserve this fruit in the form of squash. I have tried preserving this fruit squash for over a month and has stayed good without any added preservatives like citric acid. Try preserving the pulp together in a bottle in freezer and make squash as and when required so that I don't need to make large batches as storage becomes an issue in fridge at my home. One bottle of squash gets over by one month at home as everyone loves passion fruit.

Though many other citrus fruits like moosambi and lemon doesn't suit me but this fruit is better tolerated and so I have become a die hard fan of passion fruit.I started seeing this fruit in US first and then once we moved back to Kerala, this climber was seen in the backyards of many home. My mom also planted one plant in her backyard. Initially it was only one plant but now there are both varieties of passion fruit. The yellow coloured one is more citrus and the purple coloured is known to be more sweeter. And we had lot of fruits on them for the past two seasons. I hope my source of passion fruit is understood now and when we have these in abundance at home, What do you do? You try preserving this for long term use, right ? I asked mom to store the pulp in freezer and then bought here to make passion fruit squash. Here everyone loves passion fruit juice so whenever they feel like sipping passion fruit, I just mix with water and serve. This squash has been preserved in refrigerator and stayed good for over a month after making squash.

Preparation time ~ 10 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Yields ~ 3.5 cups squash

passion fruit 15-20(1 cup juice) or 2 cups scooped out pulp
sugar 2 cups
water 1 cup


  • Wash the passion fruits under running water and cut them in halves. Scoop out the pulp using a fork in a bowl. Add to a bowl, repeat till you finish scooping out all.
  • Transfer this pulp to a blender(reserving 1/2 cup of pulp in the bowl). Blend the transferred mix and run the mixer or blender twice for 5 secs each, carefully taking care not to break the seeds finely.
  • Strain the juice in a strainer by holding above a bowl( I have skipped straining as the crushed seeds sink to the bottom once you make juice out of the concentrate like you see in pics). Add the reserved pulp to this strained mixture (you can blend this two but I love biting the seeds) and with the help of a fork or hand whisk, whisk gently to separate the pulp from seeds.
  • In the mean time, boil the water and sugar mentioned to a syrup consistency until sugar is well dissolved. No need to get one string consistency. Switch off flame and leave to cool.
  • Once the syrup is completely cool, add the passion fruit juice and mix well. Leave to cool completely before storing in bottles.

USE: Add 1.5- 2 tbsp of passion fruit squash to one glass of water to make one serving of squash. Add more to make in larger batches in the same ratio. No need to add any sugar, just mix with water and serve. Quite simple, right? Go ahead and give this a try !!

* I have used both yellow and light red (hybrid variety), so have added 2 cups of sugar. If you use yellow variety alone, may need to add more sweetness as it is tangy. If you use the hybrid variety alone its more of a sweeter variety,so alter accordingly. Anyways a minimum of 2 cups is definitely needed for this measure of pulp to add sweetness and preservation.
* As the syrup is rich in citrus flavor, it is better to store in glass bottles rather than plastic bottles.
* No need to add citric acid if you refrigerate the syrup. I haven't stored out so have no clues about the shelf life. I have stored the squash for over a month and have had good results.
* If you stay in a place where you have frequent power cuts then this squash may not stay good for long. There has been incidences when this fruit pulp alone when kept in fridge turned sour and fermented like wine. So be extra vigilant to dispose off in that case.
* I have had good results when mixed with sugar syrup and preserved in fridge.

Sunday, January 26, 2020

Tricolor Sandwich | Chutney Sandwich

India celebrates its 71 st Republic day on this day with great fervour and zeal. Republic day always reminds me of the republic day parade and am happy that I could once attend the parade when we resided in New Delhi. The chill mornings of January in Delhi is hard to sit out but people from all over the country line up early in the morning to witness the parade wearing sweaters, jackets, caps and wrapped in shawls. If we think of the soldiers patrolling at the borders in Siachen , the freezing temperatures they handle then the winters of Delhi is nothing. Now, I love watching the Republic day parade every year in TV showcasing our Indian Military might which is one of the important events of the year. There are also tableaus, folk dances representing different states, bike stunts and air shows during the parade. I feel proud to be a part of this rich heritage and culture. Proud to be an Indian !!

Today's recipe is a simple sandwich that you can make in no time but these chutneys represent a foody representation of our flag colours. Hope you like it. The sandwich uses both green chutney and tomato chutney. If you have both ready at hand this sandwich can be prepared in no time. Enjoy making these any time for snacks or if you love sandwiches for breakfast.

Preparation time~ 10 minutes
Cooking time ~ nil
Serves ~ 2
Author ~ Julie

bread slices 6
spicy green chutney 3 tbsp
tomato chutney 3 tbsp

  • Prepare the chutneys or use store brought spicy green chutney and make the tomato chutney as in the link.
  • Cut the sides of the bread (I have used regular bread but its better to use sandwich bread).
  • Now spread the tomato chutney(1.5 tbsp) on one layer and then place a bread. Then apply the spicy green chutney on the second bread and finish by placing a third slice on top.
  • Lightly press by placing a small weight on the bread for 5 minutes. Then cut diagonally and serve.
* You can butter the inside of each slice of bread and lightly toast them to add more flavor. I did this for kids but for us kept it plain.

*Tricolor Puttu
*Tricolor Suji Cookies
*Tricolor Idlis

Thursday, January 23, 2020

Meen Roast | Fish Roast ~ Step by Step Pics

Fish is an inevitable item in majority of the Keralite menu. And there is always abundance of fish in Kerala markets. Most of us malayalees are more than happy to devour a fish curry meal. Back home, I regularly prepare the Meen muakittathu or Meen Manga curry, sometimes its fish fry which kids love the most. But these days, fish available from markets are packed with chemicals especially formalin. The authorities have waken up now to get the issue corrected, there are squads deployed at check posts, railway stations to curb the defaulters. Hope these corrective measures would be fruitful. Its hard and paining to know that each of the food item whether its fish, chicken, fruits or vegetables including milk is adulterated. Where are we heading to ? Are we aiming to bring up an unhealthy generation? Are we going to make pharmaceuticals companies / hospitals profitable ? So many q's come up in my mind with 'no' straight answers.

Anyways back to today's recipe, its a different recipe than the usual curry or fry that we make. Fish roast is somewhere tastes like a fish curry dried up but it has some more uniqueness to this. Fennel seeds and garam masala is added to this fish roast. The kokum / fish tamarind adds the richness of this roast. H is not a big fan of fish recipes, but my elder son loves fish in any form. the younger chap is a fan of fried fish only. This roast tastes best after 4-5 hours of resting time as the masala seeps well in the fish pieces. We enjoyed with pathiris but am sure it tastes good with idiyappam as well. Give it a try if you get hold of some firm fish.

Preparation time ~ 15 mins
Cooking time ~ 25 minutes
Author~ Julie
Serves ~ 4-5
to marinate
fish like tuna 500 gms
hot chili powder 1/2 tsp
salt to taste

for masala
onion medium sized, 2 sliced
shallots 1/2 cup sliced
ginger garlic paste 1 tsp
tomato 2 chopped
fennel seeds 3/4 tsp
turmeric powder 1/2 tsp
garam masala 1/2 tsp
kashmiri chilly powder 1 tsp
coriander powder 1 tsp
kokum /gamboojia / fish tamarind 3-4 pieces
water 1/2 cup
salt to taste
curry leaves
oil(preferably coconut) 2 tbsp


  • Wash and clean the fish into pieces. Cut the fillet in small pieces and marinate using the ingredients listed under marination and keep for half an hour. Soak the fish tamarind /kokum after tearing the big pieces in small in another bowl of water (1/4 cup) and leave aside.
the kokum here may look more than required for this recipe as I had soaked the tamrind for another recipe as well

  • Heat oil in a thick bottomed pan and add the fennel seeds. Add in the ginger garlic paste. Saute till the raw smell of ginger- garlic paste disappears. Add in the onion, shallots and curry leaves. Saute till the onion and shallots mixture is wilted and slightly browned. Add in the spice powders on low flame and then add in the chopped tomatoes. Add in the fish tamarind with water . Cook covered for a minute till the tomatoes turn mushy.  

  • Slide in the fish pieces, add in 1/4 cup water and cook covered for 5-7 minutes on low medium flame. Uncover the lid and check if fish is cooked, if not add another 1/4 cup water and adjust salt if needed. 

  • Dry up all the moisture left in the masala and cook open on high flame for another minute. Switch off flame and keep covered for half an hour minimum before serving so that the fish gets coated well with the masala.

* You can even use the regular tamarind instead of fish tamarind but I feel fish tamarind adds more flavor to the fish recipes.
* Adding fennel seeds is optional but it does add a unique flavor.
* You can use any firm, boneless pieces of fish or fillets to make this recipe.
* Add more oil if needed to get the masala form and if you wish the onion mixture to be fully wilted.

Please check out few more roast recipes, if interested-
* Kada Mutta Roast
Chicken Sukka
* Egg Pepper Roast
* Special Chicken Ularthiyathu
* Beef Ularthiyathu
* Chemmeen(Prawns) roast
* Kanava (Squid) Roast
* Clams(kakkairachi)  Roast
* Chicken kerala style roast

Monday, January 20, 2020

Ragi Chocolate Cupcakes | Panjipullu(Finger Millet) Choco Cupcakes ~ Step by Step Pics

As we all know ragi or finger millet is a power pack of energy and is much needed for all age groups esp growing children. Ragi is one of the best non diary sources of calcium. Regular consumption of ragi is beneficial for bone health and keeps osteoporosis at bay and reduces risk of fracture. The phytochemicals in ragi slows the digestive process and so its highly benefical to patients with diabetes, controls blood sugar effectively. Ragi is also beneficial to relax, reduce stress and reduce migraine attacks. These tiny seeds are good source of natural iron and so helps maintain the overall health. I use finger millet to prepare puttu,ada, peechappam, porridge, laddus and many other kids friendly recipes that are devoured happily without much fuss.

Honestly speaking, I have never tried ragi in bakes until recently. The reason being very obvious that whole ragi flour is gluten free like rice flour and so tends to remain very dry in most recipes. The right mixing of the ragi flour with any of the gluten flours gives you excellent results too. Also when baking with whole flours, you  must be careful when beating the wet ingredients. Off late, I learnt a few tricks and tips to get the whole flours in baking. The eggs shouldn't be beaten very fluffy and light when mixing to whole flours as the whole flour like wheat or ragi tends to flatten the aeration in the beaten egg. The resultant product will be a hard dense mass of cake/ cupcake. Lightly beating the eggs gives better results. Fat content is an important constituent when baking with ragi as it reduces the dryness of gluten free flour. I have used oil here in this bake but you can replace the same amount with butter. Milk is used too to get the right texture of the cupcake batter and the batter is of flowing consistency like dosa batter. Baking tie may vary as per ovens so keep a watch after the first 15 minutes of bake.
These cupcakes can be made before hand and can be sent to school for snacks or can be served to kids as quick breakfast with a cup of hot milk. One cupcake is good enough for a filling snack as its made with whole flours. There are no fancy gadgets needed to bake these little cutees and you will definitely get good results. Adding cocoa powder to these cupcakes was to mask any trace of ragi if felt in flavors and to my surprise even the grown up adult couldn't recognize the secret ingredient ;) Cocoa definitely gave that chocolaty flavor and kids were insisting on adding an extra dollop of whipped cream on top for added tastes. Do give this a try and am sure you will love these !!

Preparation time ~ 10 mins
Baking time ~ 20-25 mins
Serves ~ 8 cupcakes
Author ~ Julie
dry ingredients
ragi flour 1/2 cup
wheat flour 1/2 cup
cocoa powder 1/4 cup
baking powder 1 tsp
salt a pinch

wet ingredients
eggs 2
oil (any neutral oil like sunflower, vegetable, canola) 1/3 cup
milk 1/3 cup
powdered sugar 3/4 cup
vanilla essence 1 tsp


  • Sift the flours twice with baking powder, cocoa powder and salt.
  • Beat the eggs lightly, add in the powdered sugar. Add in the oil, milk and vanilla essence.
  • Add the flour in three batches to the wet mix and combine until incorporated well. 

  • Pre heat oven to 350 degrees F or 180 degrees C. Pour the batter in the prepared cupcake pan. Bake in the pre heated pan for 20- 25 mins.

  • Cool on wire rack and serve at room temperature with a cup of milk.
* If you wish to try a non diary version, then replace whole milk with almond/ soy milk.
* You may also use powdered organic jaggery or good quality brown sugar instead of granulated white sugar.
* Replace oil to butter if you wish to have a more richer taste.

Just a peek into the cupcake ;)


Check this link here for all ragi recipes in one page.

Tuesday, January 14, 2020

Pineapple Jam (Homemade)

Jams and preserves are always good to try if you have time and have seasonal fruits ready at hand. Buying fruits for high price and preparing jams may not be cost effective at all when compared to store brought jams. The store brought jams have less fiber, less fruit in them and its more of artificial flavors and loads of sugar. However, jam making in large batches at home puts your biceps at work. I generally make smaller batches and try out all seasonal fruits when they are low priced or are easily available at home.

It may be well known to many of my readers of my strong liking towards home made preserves may that be pickles or jams or squashes. Store brought jams is not a frequent item bought at my home because I try to reduce the amount of processed sugars in diet as much as possible. But at times when you don't have a stock of homemade ones or you want to try some unique jam flavors then we definitely do. However, homemade jams is served most of the time. Do give this a try if you love putting an extra effort to make this jam. Enjoy !!

Preparation time ~ 20 mins
Cooking time ~ 30 mins
Serves ~ a small bottle 
Author ~ Julie 
pineapple 2 medium sized or 5 cups diced
sugar 5- 6 tbsp
lemon juice 1 tbsp or citric acid 1/2 tsp


  • Peel the skin  of pineapple and remove the eyes using a sharp pointed knife wherever possiblechop them in chunks. Add this in a cooker with half cup water. Pressure cook the pineapple pieces until cooked for two whistles.
  • Add in the sugar once the pressure is released and grind to a smooth paste in a mixer jar once its cooled.
  • Heat a heavy bottomed pan and add the mixture. Keep stirring the mixture using a wooden spatula. Use a clean dry wooden spatula which you don't use for making curries.

  • Initially the mixture splashes if its left at high temperature so reduce flame to a low medium and stir in between (it may take roughly 30-35 minutes). 
  • The pectin in the fruit thickens up the jam and at one point during cooking,you can see the base of the pan when stirring. Add in the lemon juice and mix well.
  • Place a plate in the freezer beforehand to check the consistency of the jam till you use (To check the consistency of jam-Drop a little on the plate placed in the freezer.Wait for 45 secs and then tilt the plate to check if the jam is flowing down.If it stays in place then,the jam is ready.).
  • Switch off flame,move the pan away from residual heat and leave to cool.

* I usually store my homemade preserves in refrigerator as I hardly use any sort of preservatives like vinegar to pickles or citric acid to jams. So refrigeration is important to increase the shelf life of the preserves. Stays good for a year in fridge.
* If you use citric acid,you can even store outside at cool dry place.
* Please feel free to alter the amount of sugar as per the sweetness of pineapple and your taste buds.

You may be interested to try these homemade jams too-
* Mango jam
* Grape Jam
* Mixed Fruit Jam
* Jackfruit(chakka) Jam
* Mixed Berry jam
* Amla(Nellikka) jam
* Apple Jam

Add caption

Thursday, January 09, 2020

Mangalore Buns | Banana Puris ~ Step by Step Pics

2020 is just begun and I hope everyone had a great start. This is my first post after New year and so here's wishing all a happy and prosperous New Year !!
We too started off with a busy week and schools are re open. Kids were feeling lazy to kick start after a long break, I must say. they had almost three weeks vacation and they totally blasted. And one happy moment on 1st Jan was meeting a good friend after almost 6 years. She is still the same person after so many years. Thanks S for coming by, it was so good to catch up.

Mangalore buns are the breakfast or tea time snack in the Udupi- Mangalore region of Karnataka. We get introduced to so many good recipes all near and around us.My sis stays in Bengaluru and she is the one who introduced me to this snack. She started making and then I got the recipe from her and made these puris aka buns. A perfect Mangalore bun puffs up like puris and stays puffed even when its cold. They are usually made with maida kneaded with mashed banana. I have used 1:1 ratio of wheat flour and maida which worked fine too to make these buns and they retained the shape even after cooling.Use overripe bananas to knead the dough which ferments very good too. These puris are mildly sweet and spongy. The shape of these look like buns but unlike buns the inside is hollow. So its more like a thicker puri. They are usually served with coconut chutney and some even serve with sambar too. But my kids loved it without any sides and we had with coconut chutney.

This time I had loads of banana from home and kids don't like eating ripe bananas once they have  brown spots on them. And that's when I decide to finish them off in bakes which works better to feed them overripe bananas. Sissy was mentioning to try these buns since long and I keep postponing for one or the other reasons. However when I tried these finally, kids wish is to make them frequently. Green lights are on for another after school snack for them and the best part is that the dough can be prepared, left for fermentation in the morning after they leave and can be made by the time they are back from school. I must try the healthier version of these buns too without maida and using only wheat flour too if I plan to make them frequently. The only drawback of trying them out with wheat flour is they don't stay puffed up and become soft soon. If you have a better idea without adding maida do lemme know too. In the mean time, enjoy making at home !!

Preparation time ~ 10 mins
Cooking time ~ 10 mins
Serves ~ 13-14 buns
Author ~ Julie
wheat flour 1 cup
maida (all purpose flour) 1 cup
salt 1/2 tsp
*pazham / banana 4 small or 2 big (check notes)
sugar 2 tbsp
cumin seeds 1 tsp
yogurt 2 tbsp (not sour)
baking soda 1/8 tsp
oil to fry


  • Peel and mash the bananas using a fork, add the sugar, baking soda and salt. Mix well with the yogurt.
  • Add the flours in a bowl and add this banana- yogurt mixture. Start kneading, you may not need any extra water to knead the dough. Make a dough like we do for making chapathis but a little stiffer. As the dough rests it will soften. Knead and keep covered for 5-6 hours.

  • Heat oil in a kadai after resting the dough for 5-6 hours. Pinch out small balls (slightly lesser than a chapathi ball). Roll the ball like we make puris but little thicker than puris(see pics).
  • Make 5-6 of the puris/ buns and then slide each of them in the hot oil. Wait for 20 seconds before you actually see them puffing up and floating in oil. Then flip the other side, reduce heat and evenly brown up all sides.

  • Drain on a paper towel and repeat the same steps till you finish making all. Serve with coconut chutney / pottukadala chutney or some vegetable curry(saagu).

* If you plan to take robusta banana or dole banana then use two only for the above measures. If its palayamkodan / njalli poovan or rasathali or any of the smaller types, then use four.
* These buns are not very sweet and are mildly sweet that pairs good with coconut chutney.
* The original version is made using all purpose flour (maida) alone but here I used both wheat flour and maida.
* The resting time of the dough is important else they don't puff up good.