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Thursday, October 30, 2008

Raw Banana (Nendra Balekayi) Chips | ಬಾಳೆಕಾಯಿ ಚಿಪ್ಸ್

Thin & crispy deep fried slices of Raw Banana

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು) :
3 KGs Raw Banana or Plaintain (Preferred: Nendra)  |  ನೇಂದ್ರ ಬಾಳೆಕಾಯಿ
5 - 6 Tbs Salt Water  |  ಉಪ್ಪು ನೀರು
Oil for frying  |  ಕರಿಯಲು ಎಣ್ಣೆ

Recipe (ಮಾಡುವ ವಿಧಾನ):

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 Tbs 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.

Tips (ಸಲಹೆ): 
 * Nendra variety of Banana is best suited for this plain chips
 * Always use fresh raw Banana for making chips. If it's not fresh or too ripen, the chips will turn brown in color & will be sweeter
 * Other varieties of raw Banana can also be used but they will not have the natural rich yellow color. Peeling off the skin is not easy in other varieties
 * For spicier version, add the required Masalas (spices) immediately after frying
 * If you don't have the slicer, use knife for slicing the Raw Banana
 * To get crunchy chips, make the slices thinner. The slices should be properly immersed in oil & deep fried in medium high flame with frequent stirring
 * Banana skin can be used in preparing different varieties of dishes like Palya, Rasam, Chutney, etc
 * ಈ ತರದ ಸಾದಾ ಚಿಪ್ಸಿಗೆ ನೇಂದ್ರ ಜಾತಿಯ ಬಾಳೆಕಾಯಿ ಬಹಳ ರುಚಿ  
 * ಚಿಪ್ಸ್ ಮಾಡಲು ಯಾವಾಗಲು ತಾಜಾ ಬಾಳೆಕಾಯಿಯನ್ನೇ ಬಳಸಿ. ಕೊಯ್ದು ಹೆಚ್ಚು ದಿನವಾಗಿದ್ದರೆ ಅಥವಾ ಹಣ್ಣಾಗಿದ್ದರೆ ಚಿಪ್ಸ್ ಕೆಂಪು ಬಣ್ಣ ಬರುತ್ತದೆ ಹಾಗು ಸಿಹಿಯಾಗುತ್ತದೆ
 * ಬೇರೆ ಜಾತಿಯ ಬಾಳೆಕಾಯಿಯನ್ನು ಬಳಸಬಹುದು. ಆದರೆ ಬೇರೆ ಜಾತಿಯ ಬಾಳೆಕಾಯಿ ಹಳದಿ ಬಣ್ಣವಿರುವುದಿಲ್ಲ ಹಾಗು ಸಿಪ್ಪೆಯು ಇಷ್ಟು ಸುಲಭವಾಗಿ ತೆಗೆಯಲು ಬರುವುದಿಲ್ಲ. 
 * ಖಾರ ಚಿಪ್ಸಿಗೆ, ಚಿಪ್ಸನ್ನು ಎಣ್ಣೆಯಿಂದ ತೆಗೆದ ಕೂಡಲೇ, ಬೇಕಾದ ಮಸಾಲೆಯನ್ನು ಹಾಕಿ ಮಿಕ್ಸ್ ಮಾಡಿ 
 * ಚಿಪ್ಸ್ ಮಣೆ ಇಲ್ಲದವರು ಬಾಳೆಕಾಯಿಯನ್ನು ಚೂರಿ ಅಥವಾ ಕತ್ತಿ ಮಣೆಯಲ್ಲಿ ಕತ್ತರಿಸಿಕೊಳ್ಳಬಹುದು 
 * ಚಿಪ್ಸ್ ಮೃದುವಾಗಿ, ಗರಿ ಗರಿಯಾಗಲು ಬಾಳೆಕಾಯಿ ತುಂಡುಗಳನ್ನು, ತೆಳ್ಳಗೆ ಹೆಚ್ಚಿ, ಎಣ್ಣೆಯಲ್ಲಿ ಸಂಪೂರ್ಣವಾಗಿ ಮುಳುಗಿಸಿ  ಮತ್ತು  ಮಧ್ಯಮ ದೊಡ್ಡ ಉರಿಯಲ್ಲಿ ಆಗಾಗ ತಿರುವುತ್ತಾ ಕರಿಯಿರಿ
 * ಬಾಳೆಕಾಯಿ ಸಿಪ್ಪೆಯನ್ನು ವಿವಿಧ ರೀತಿಯ ಪದಾರ್ಥಗಳನ್ನು ಮಾಡಲು ಉಪಯೋಗಿಸಬಹುದು (ಪಲ್ಯ, ರಸಂ, ಚಟ್ನಿ, ಇತ್ಯಾದಿ)

Nugge Soppu Chapathi


1/2 bunch of tender Drumstick leaves / Nugge soppu

1 cup Wheat flour

2 tsp Kasuri Methi

Salt to taste

Ghee / Oil


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


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


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


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


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.