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Thursday, October 30, 2008

Nendra Balekayi Chips / Banana Chips

Ingredients:
5 Raw Nendra Banana / Nendra Balekayi
Salt to taste
Oil

Recipe:

Remove the outer skin of bananas and put it in water for about 3-4 mins. Remove the raw bananas from water and keep them aside for about 4-5 mins.

Put 1 tsp salt and 4-5 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Slice the banana using chips grater directly to the vessel containing hot oil. Once it is almost fried, sprinkle salt water and fry it until it turns golden in color. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Nugge Soppu Chapathi

Ingredients:

1/2 bunch of tender Drumstick leaves / Nugge soppu

1 cup Wheat flour

2 tsp Kasuri Methi

Salt to taste

Ghee / Oil

Recipe:

Finely chop drumstick leaves and keep it aside.

Take 2 tsp kasuri methi and keep it aside.

Mix wheat flour, 1-2 tsp hot oil/ghee, salt, chopped drumstick leaves, kasuri methi and knead the dough by adding sufficient amount of warm water.

Take little amount of dough and make a round ball. Roll the ball like chapathi by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the chapathi by putting ghee/oil on both the sides of chapathi. Serve hot along with any palya or curry. The above mentioned ingredients will serve 4-5 Nugge soppu chapathis.

Fruit & Vegetable Kosambari

Ingredients:

1 small Carrot

1/4 cup sprouted Greengram seeds

1/4 cup American Sweet Corn

1/4 medium sized cucumber

1/4 cup Pomegranate seeds / Daalimbe

1/4 cup grated Coconut

Salt to taste

2-3 Coriander leaves

1-2 Green Chilly

2-3 Curry leaves

1/4 tsp Mustard seeds

Pinch of Asafotida powder

1/4-1/2 tsp Lemon juice

1 tsp Oil

Recipe:

Grate the carrot, chop the cucumber into small pieces and keep them aside. Cook the sweet corn(2 whistles in pressure cooker) and keep it aside.

Add chopped coriander leaves, sprouted greengram seeds, grated coconut, grated carrot, chopped cucumber, cooked sweet corn, pomegranate seeds, salt, lemon juice, chopped green chillies and mix them well.

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds. Add curry leaves and then add it to kosambari. Mix them well before serving. It goes well with Rice.

Pudina Chutney

Ingredients:

1/2 cup grated Coconut

3-4 tsp Dalia Split/Hurigadale/Putani/Chutney Kadle

1/4 bunch Mint leaves

Pinch of Tamarind

10-15 Cumin seeds / Jeera

Salt to taste

1-2 Green Chilly

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Put grated coconut, green chilly, mint leaves, cumin seeds, tamarind and dalia split in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture in a vessel, add enough salt and water(If required).

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with dosas.