Pulled Pork, Mangalore Buns and Coleslaw

Ingredients

• 2 cup maida
• 2 pcs ripe bananas (large, overripe for best flavor)
• 0.33 cup sugar (adjust based on banana sweetness)
• 0.25 cup curd (slightly sour)
• 2 tbsp ghee (melted)
• 1 tsp cumin seeds
• 0.25 tsp baking soda
• 0.25 tsp salt
• 2 cup oil for deep frying

Instructions

1. 1

   Prepare the banana mixture. In a large bowl, peel and mash the ripe bananas until smooth with no lumps. Add sugar to the mashed bananas and mix well until the sugar dissolves completely. Stir in the curd, melted ghee, cumin seeds, and salt. Mix everything together until well combined.

2. 2

   Knead and ferment the dough. In a separate bowl, whisk together the maida and baking soda. Gradually add the flour mixture to the wet ingredients, mixing as you go. Knead into a soft, sticky dough. Do not add any water; the moisture from the bananas and curd is sufficient. Cover the bowl with a lid or plastic wrap and set it aside to ferment in a warm place for at least 8 hours, or overnight.

3. 3

   Roll out the buns. After fermentation, the dough will be light and airy. Gently knead it for a minute. Divide the dough into 8 equal portions and roll them into smooth balls. Lightly dust a rolling surface with flour and roll each ball into a thick circle, about 1/4-inch in thickness. They should be smaller than a regular puri.

4. 4

   Deep fry the buns. Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the top immediately. Carefully slide one rolled bun into the hot oil. Gently press it with a slotted spoon to help it puff up. Fry for about 1-2 minutes per side, until it turns golden brown and is cooked through. Remove the bun with a slotted spoon and drain it on a wire rack or paper towels to remove excess oil. Repeat the process for the remaining buns.

5. 5

   Serve the Mangalore buns hot with your favorite chutney or just as they are.

Ingredients

• 450 g Green Cabbage (about 1/2 medium head, finely shredded)
• 1 large Carrot (peeled and shredded)
• 0.25 medium Yellow Onion (finely grated)
• 1 cup Mayonnaise (use a good quality, full-fat variety)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Granulated Sugar
• 0.5 tsp Celery Seed
• 0.75 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Vegetables

   • In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
   • Toss the vegetables together to ensure they are evenly mixed.
2. 2

   Make the Dressing

   • In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
   • Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3. 3

   Combine and Toss

   • Pour the prepared dressing over the shredded vegetables.
   • Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4. 4

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
   • This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5. 5

   Serve

   • Give the coleslaw a final stir before serving.
   • Serve cold as a side dish for barbecues, sandwiches, or fried chicken.