Buns with Poha

Buns reminds me of my MGM hostel days. This used to be our evening snacks atleast once a week and all of my friends including me used to curse the chef for preparing yucky buns. This is definitely a good snacker, but I used to really really hate the way it used to be prepared in hostel...thick and dark big buns. Anyways I once again developed taste for these after my marriage. We always have these with poha.


Buns:
Ingredients:
1 big ripe banana
2 cup maida or all purpose flour
1 tea spoon sugar (avoid this if you dont like sweet)
1 table spoon oil
salt
oil for deep frying

Method:
Make a dough with banana, sugar, salt, oil and maida. If the banana is well ripe you will not need water, else add couple of spoons of water.
Make small balls and roll it. Let these be slightly thicker than puri.
Heat oil and deep fry until dark brown.

Serves: 2
Preparation Time: 30 mins


Poha:
Ingredients:
2 table spoon sambar powder
3 tea spoons sugar
pinch of salt
1/4 cup grated coconut
2 cup thin poha

Seasoning:
1 tea spoon oil
curry leaves
mustard seeds
3 red chillies

Method:
Do not wash poha. Since it is thin poha, washing it will make it sticky.
In a mixing bowl, mix all the above ingredients except for seasoning.
In a small pan, heat oil.
Add curry leaves, mustard seeds and chillies.
Pour this into poha mixture and mix it again.

Serves: 2
Preparation Time: 15 mins

Note: Buns can be eaten with coriander chutney and this poha goes well with simple upma too.

Plantain Fry

There are different types of bajji we prepare from plantain. Though deep fry pakodas are the best, I avoid preparing those. This time with the same ingredients I fried this on a tava and it came pretty tasty.

Ingredients:
1 plantain, cut into slices
2 table spoons rice flour
1 table spoons corn flour or corn starch
1/2 cup water
1/4 tea spoon turmeric powder
1 tea spoon chilli powder
salt to taste
oil to fry

Method:
Wash plantain and cut into thin slices.
Make a thick paste of turmeric powder, rice flour, corn flour, chilli powder, salt and water.
Dip plantain pieces and fry it on simmer on a hot tava with oil.
Serve hot with rice.

Serves: 2-3
Preparation Time: 25 minutes

Plantain Rava Fry

I remember eating this at my granny's house especially during festival seasons. Now we get it very often. A simple rasam or dal with rice and plantain fry makes a good combo.

Ingredients:
1 plantain
1 tea spoon turmeric powder
1 table spoon cumin powder
1 table spoon coriander powder
water
pinch of salt
fine rava for dusting
oil to fry

Method:
Cut plantain into desired shapes and wash it in luke warm water.
Mix turmeric, cumin, coriander powder with water and make a thick paste.
Add salt.
Dip the cut plantain in this mixture and dust it with rava.
Fry these on a hot tava with oil.
Serve with hot rice and daal.

Serves: 2-3
Preparation Time: 20 mins