MANGALORE BUNS

INGREDIENTS

1 cup curd
1 cup sugar
salt to taste
soda[cooking small spoon] one or two spoons.
3 cups maida or more.
oil for frying.
1 banana
1tsp jeera

METHOD

To curd add salt , sugar, stir till it dissolves.
Add soda to it and beat well , till the curd is fluffy.
If there is little bubbles add little soda again.
Add jeera and mash banana.
Add maida and mix like puri dough.
Make big lemon sized , roll in maida to a big one to 1/2 size and fry in oil.
Serve with chutney , sambar or with coffee .

Bread roll

Ingredients:

Bread                                      12 slices
Onion                                      1 big chopped
Ginger-Garlic paste               1 tsp
Green chilies                          4 seeded and chopped
Coriander leaves                    handful chopped
Mint leaves                             handful chopped
Garam masala                         1 tbsp
Salt                                           1/2 tsp
Bread crumbs                          1 cup
Oil                                            for frying
Water                                       2 cups

Method

Take water in a bowl immerse bread slices and squeeze out water completely.
Take squeezed bread in a container add all the ingredients except oil and bread crumbs.
Mix thoroughly and shape it and roll in bread crumbs and deep fry.
Serve with tomato sauce.

Besan Laddu

These laddus are popular all over North India.

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Preparation Time :  6 mins.
Cooking Time:  12 mins.
Makes 8 laddus. 

Ingredients

3/4 cup (100 grams) besan (Bengal gram flour), coarsely ground

3/4 cup (100 grams) powdered sugar

1/3 cup (60 grams) ghee

1/4 tsp cardamom (elaichi) powder

2 to 3 drops saffron colour

Method

Mix together the sugar and saffron colour and keep aside.

Melt the ghee in a kadhai, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.

Add the cardamom powder and mix well.

Remove from the fire and pour onto a plate (thali). Cool completely.

Mix together the gram flour mixture and sugar.

Divide into 7 equal portions and shape into laddus.

And Laadu's are ready

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German Pancakes

Total Time: 25 mins
Prep Time: 5 mins
Cook Time:20 mins

Ingredients:

1 1/2 cups flour
1/2 teaspoon salt
3 eggs
1 3/4 cups milk

Directions:

1. Mix all together with a mixer or by hand until free of lumps.

2. Spray frying pan with "Pam" and heat over high heat until hot.

3. Reduce heat and pour approx 1/3 cup of batter in center and tilt to cover entire bottom of pan.

4. When small bubbles form and bottom begins to brown, flip and cook other side.

5. We like to eat these sprinkled with sugar and rolled up.
You 

German Classic Potato Salad

Total Time:15 mins

Prep Time:15 mins

Ingredients:

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika

Directions:

1. Boil peeled potatoes in salted water until done. Cool to room temperature.

2.  Place diced potatoes in large bowl.

3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.

4. Add to potatoes.

5. Add celery and onions and mix well.

6. Stir in eggs.

7. Sprinkle a little paprika on top.

Russian Chuchkella grape and walnut candies recipe

Ingredients:

36 whole walnuts, shelled 

4 pounds of green or purple seedless grapes 

1 tablespoon of potato starch dissolved in 1 tablespoon of cold water

Method:

String the walnuts in the following manner: Tie a knot one inch from the ends of the two strings each 12 inches long. Then thread the end of one string through the eye of a strong needle. As if you were stringing beads, insert the needle through the center of 18 walnuts. 

Tie a knot after the last walnut and join the unstrung end of the string into a loop. Thread the second string and loop the other walnuts similarly. 

2. A cup at a time, purée the grapes in an electric blender for about 10 seconds high speed, or until they liquefy. Strain the blend through cheese-cloth-lined sieve set over a 2-quart saucepan and discard the skins. 

3. Bring the blended purée to a boil over high heat, stirring occasionally. Boil briskly, uncovered, for about 15 to 20 minutes, or until the blend has cooked down to two cups. Stir in the potato starch-water mixture and stirring constantly, cook another minute or two, until the sauce thickens enough to coat a spoon heavily. Set aside. 

4. Holding the looped end, dip the strings of walnuts into the sauce, coating them thoroughly. Hang the loops outdoors where they will quickly dry. Place a paper plate under the strings to catch the drippings. If you have a fan then you can dry them even quicker indoors. When the nuts have dried and are no longer sticky to the touch, warm the juice to lukewarm and dip the walnuts again. 

Dry as before, then repeat the dipping and drying process two or three more times, until the nuts are completely coated and there is not longer any separation between them.

Cuisine: Caucasian