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Saturday, April 30, 2011

Balekayi(Raw Banana) Sandige

Ingredients:
20 - 25 medium sized Raw Banana(Preferred: Amunda/Manga/Bajji Balekayi)
30 - 40 spicy Green Chillies
2 tsp Sesame seeds
1 tsp Asafetida powder or grape sized Asafetida
1 tsp Carom seeds / Oma
3.5 - 4 cups sour Buttermilk
Salt to taste

Recipe:

Put green chillies, asafetida, around 1/2 cup of buttermilk, salt in a mixer and grind them together into medium smooth paste. Add carom seeds and grind them for few seconds. Keep this paste aside.


Cook the raw banana in a pressure cooker by adding sufficient amount of water(2-3 whistles).

As soon as the pressure goes off, remove the outer skin of raw bananas as shown in the picture below.

Mash the cooked hot bananas using any hard material as shown in the picture below.

Put mashed banana, ground masala, remaining buttermilk in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add sesame seeds, salt, water if required and mix them well. The consistency of the batter should be thick as shown in the picture below.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Spread them using a flat spoon as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries or curd or buttermilk. The above mentioned ingredients will serve around 150 Sandiges.

Saturday, April 23, 2011

Mavina Hannina Menaskayi

Ingredients:
10 - 12 Wild Mangoes / Kaadu Mavina Hannu
3 - 4 Green Chillies
2 - 3 large Lemon sized Jaggary
Salt to taste
2 cups grated Coconut
3 - 4 Red Chillies
1.5 tsp Black Gram seeds
1.5 tsp Bengal Gram seeds
1/4 tsp Fenugreek seeds
3 - 3.5 tsp Sesame seeds
Pinch of Asafetida
Pinch of Turmeric powder
12- 15 Curry leaves(6 - 8 for Masala, Remaining for Seasoning)
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
2 tsp Oil

Recipe:

Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.


Put around 1/2 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Mash the mango fruits gently and add cut green chillies, jaggary, salt, around 2 cups of water and cook them well by covering a lid.

Dry roast the sesame seeds until it gives nice aroma or it starts spluttering.
Put red chillies, blackgram seeds, bengal gram seeds, fenugreek seeds, 1 tsp oil in a pan and heat. Fry them in medium flame until they give nice aroma. Add turmeric powder, 6-8 curry leaves, asafetida powder and fry them for about 1 min in low flame.

Put grated coconut, fried masala in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add fried sesame seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked mango and bring them to boil.(Add water, jaggary, salt if required) Keep the Menskayi in low flame for about 4-5 mins.
Put mustard seeds, red chilly pieces and 1 tsp oil in a pan. Once it starts spluttering, add 6-8 curry leaves and add it to Menaskayi. Mix well before serving. It goes well with Rice, Dosas, Rottis, Idlis, etc.

Saturday, April 16, 2011

Gujje(Tender Raw Jackfruit) Bajji(Podi)

Ingredients:
Small piece of Tender Raw Jackfruit / Gujje / Ele Halasinakayi
1 cup Rice flour / Akki hudi or Rice batter
Big pinch of Asafetida powder / Hingu
Salt to taste
10 - 15 Cumin seeds / Jeerige
10 - 15 Carom seeds / Ajwain seeds / Oma
3/4 - 1 tsp Chilly powder
Oil

Recipe:

Apply little oil on your hands and cut it into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.


Remove the outer skin of jackfruit. Gently remove the inner part and cut it into medium sized thin pieces as shown in the picture below. Put them in water for about 4-5 mins. Remove them from water and keep them aside.

Put rice flour, asafetida powder, cumin seeds, carom seeds, salt, chilly powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat it. Take each jackfruit piece, dip it in batter and deep fry it in oil.

Serve hot along with Tomato ketchup.

Saturday, April 9, 2011

Gujje(Tender Raw Jackfruit) Chutney

Ingredients:
1.5 - 2 cups chopped Tender Raw Jackfruit / Ele Halasinakayi / Gujje
Small piece of Mango or grape sized Tamarind
2 - 3 Green Chillies
1 cup grated Coconut
Salt to taste
5 - 6 Curry Leaves
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
1 - 2 Red Chilly pieces
Pinch of Asafetida powder
1 tsp Oil

Recipe:

Apply little oil on your hands and cut it into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the outer skin of jackfruit. Gently remove the inner part and cut it into medium sized pieces as shown in the picture below. Put them in water for about 4-5 mins.

Put them in a pressure cooker, add little amount of water, salt and cook them well.(1-2 whistles)
Put grated coconut, mango pieces or tamarind, salt, green chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding) Add cooked tender raw jackfruit pieces and grind them together for about 1 min.

Put mustard seeds, cumin seeds, red chilly pieces and oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosas,Chapathis, etc.

Saturday, April 2, 2011

Mavinakayi Hasi Uppinakayi(Pickle)

Ingredients:
75 Tender Wild Mangoes / Ele Kaadu Mavina Midi (Around 12 cups chopped Mango pieces)
2.5 cups of coarse Salt
2.5 cups Red Chillies (Preferred: Harekala Menasu)
3/4 cup Mustard seeds (Preferred: Small one)
1 - 2 one inch sized dried Turmeric

Recipe:

Clean and wipe the raw mangoes using a clean cotton cloth. Separate the mangoes from its stem as shown in the picture below.

Cut each tender mango into 8 or 4 equal parts and remove the seed as shown in the picture below.

Put around 6 cups of chopped raw mangoes in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1 cup of salt. Similarly repeat this step for remaining mangoes and cover the lid properly.
Keep it for about 2-3 days. Once in a day mix them well and cover the lid properly. Remove the chopped mangoes from salt water and keep them aside.

Prepare the pickle masala(Around 3.5 cups masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel, add the mango pieces, required amount of salt water and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used after 1-2 days. It goes well with rice, dosas, etc.