BANANA CHIPS

When Mrs.R dropped in with the nice raw bananas from her backyard, i suddenly got the idea of making chips.
It had been  real long time since i had these things. Again the childhood memories of my grand parents place and all.... :) . You all pretty much know how the story goes.

Anyway i tried my hand at these chips not sure if they are going to be soggy or crisp. But they turned out real nice. Yummy too.  So i am so inspired to try out the Nendra banana chips next time. All i have to do is find some nendra banana ;-)

STEAMED RICE BALLS

I was just browsing the fellow food blogger's blogs when i came across this recipe. These stemed rice balls look damn cute to resist.

When i read the recipe i realized the method to

BREADIZZA

Ok, i am feeling like eating pizza and hubby is not coming home. So time to order a pizza. Ok, now you are thinking 'oh , she is ordering pizza behind her husband's back !! hmmm.. ' . To clarify it, he has strange aversion to the pizza and all the cheese in general, it is out of question whether he likes it or not. Of course he hates it.!!!  IMAGINE!!..

Anyway so when he is not coming for lunch it's my pizza time. So i call up pizza hut.
The person says "I am sorry ma'am. we don't deliver it to your area."
I say "since when?"

MIRCHI BAJJI

Green chili (big ones) -- 10
Tamarind pulp -- 2-3 teaspoons
Salt -- 1/4 teaspoon

Chickpea flour (besan) -- 1 cup
Rice flour -- 1/4 cup
Turmeric powder -- 1/4 teaspoon
Lemon juice -- 1 tablespoon
Salt to taste

Oil for deep frying


Wash and slit chilies lengthwise from the tip towards the stalk, without slitting into two pieces. Keep the top portion intact.

Mic a cup of water with the tamarind pulp and salt and soak the chilies in this water for 10 minutes. (If you cannot take the heat of the chili better make it minimum half a hour :))

Sieve both flours together in a mixing bowl. Add salt, turmeric powder and lemon juice. Slowly add water and make a thick batter.

Heat oil in a frying pan. Takeout the chilies from the tamarind water and remove excess water carefully. (need not dry it completely but the excess water, if present will make the nbatter watery when you put them in.)

Dip the chilies in the batter to form a thick coat and drop it in hot oil. Fry both sides until light golden brown, on medium flame.

Serve hot with tomato ketchup or chutney.

PATRODE

Colocasia leaves -- 2-3 large

Split chick pea (chana dal) -- 3/4 cup
Split Black gram (Urad daal) -- 1/4 cup

Coriander seeds -- 2 teaspoons
Cumin seeds -- 1 teaspoon
Red chillies -- 6-8 broken

Lemon juice -- 2 teaspoons
Rice flour -- 2-3 teaspoons
salt to taste

Soak both lentils separately for 4-5 hours. Wash them and keep aside.

It is better if you cut the colocasia leaves in advance as the fresh one tends to cause an itching sensation in your mouth. It is better if it is cut off two days before preparing the dish.


Run coriander seeds, cumin seeds and red chilies in a processor and make a coarse powder.
Now add the black gram and grind it to paste(without water,or little water). Remove it in a bowl and grind the chick pea into a coarse paste(without water). Take care that it doesn't become smooth.
Add this to the spice paste.

Add salt, rice flour, lemon juice and mix it nicely.

Clean the colocasia leaves and slice off the thick stem if any, without slitting the leaf. Rub in a little salt and lime juice mixture to prevent it from causing the tongue itch.

Spread a medium thin layer of the ground masala on the leaf. Cover it with the second leaf and again spread the masala. Repeat it with the 3rd leaf as well.

Now roll the colocasia leaves with the masala as in spring rolls. Tie it wit a thread if necessary.(usually not necesary) Steam it for 20 minutes, or until the colocasia changes color and the lentil paste is cooked.

Slice it when it is still a bit warm.

Traditionally it is roasted on a griddle with coconut oil until crispy on sides.
Or it can be deep fried and served with chutney or sauce.

FRIED PEANUTS

Peanut -- 2 cups

Chickpea flour -- 1/2 cup
Asafoetida -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Salt -- 1/8 teaspoon
Chilli powder -- 1/2 teaspoon

Oil for deep frying


Mix chilli powder, salt, asafoetida and carom seeds in a little water (around 2-3 tablespoons).

Add the peanut to this and coat them with the mixed masala.
Sprinkle chick pea flour on the top and coat the peanuts uniformly with the flour.(add more water if required. peanuts coating shouldn't become dry.)

Now deep fry them in hot oil.

Ready to munch on.

USLI (BLACK EYED BEANS TEMPERED)

Black eyed beans -- 2 cups(soaked)

Oil -- 2-3 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few

Sugar -- 1/4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Lemon juice -- 1 tablespoon

Cook the beans until soft but firm.

Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add the cooked beans and keep it covered and cook for 5 minutes on low flame. Now sprinke coconut, lemon juice, sugar and salt on the corn. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot.

SEV

Chickpea flour (besan)-- 1 cup
Rice flour -- 1/4 cup
Red chilli powder -- 1-2 teaspoon
Turmeric powder --1/2 teaspoon
Salt to taste
Hot oil 2-3 tablespoons

Oil for deep frying


Sieve chickpea flour,rice flour in a bowl.

Add salt, red chilli powder and turmeric powder to it. Pour the hot oil on the flour.

Now add a little water to make the dough.(The dough might be a little sticky if you add more water. but usually works fine. Grease your hands with oil if it is very sticky.)

Now grease the sev press and fill the dough in it.

Heat oil in a pan. When the oil is hot press the sev into the oil directly in circular motion.

Fry it until it turns golden and crispy on both sides.
Remove on a paper towel.
Cool it and store it in a airtight container.

ALOO TIKKI

Potatoes -- 2-3 large
Onion -- 1 finely chopped
White bread crumbs -- of 2 slices
Green peas(fresh/frozen) -- 1/2 cup
Ginger -- 1 teaspoon (grated)
Coriander leaves -- 2-3 tablespoon (finely chopped)
Chili powder -- 1/2 teaspoon
Green chili -- 2 ( finely chopped)
Turmeric powder -- 1/2 teaspoon
Black salt -- 1/4 teaspoon
Garam masala -- 1/4 teaspoon (optional)
Oil for greasing the griddle



Wash and cook the potatoes. Coarsely grate them.
Lightly fry the onions. Cook peas for a couple of minutes.

Now mix all the ingredients with the potato to make a dough.
Take a small portion of the dough and flatten it.

Heat a griddle and grease it. place the flattened tikki on it and cook it until it is golden brown. turn and cook the other side too till golden brown. Sprinkle a little oil if it is sticking to the griddle.

Serve hot with chutney or tomato sauce.

BREAD FRUIT PAKODA

Bread fruit -- 1/2 (peeled and sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 3/4 cup
Rice flour -- 1/4 cup (optional)

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours, salt and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Dip the bread fruit slices in the batter to make a nice batter coating on it.
Now drop them into hot oil and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.
Other vegetables like potato, raw banana, capsicum etc. can be used to make pakoda.

ONION PAKODA

Onions -- 5-6 (sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 1/2 cup
Rice flour -- 2-3 tablespoons (optional)
Carom seeds -- 1/2 teaspoon

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours , salt, Carom seeds and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Add the onion slices into the batter and mix nicely.

Now drop them into hot oil with a spoon and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.

MOSARU AMBODE

Rava (sooji) -- 1 cup
Yogurt(curd)(thick) -- 3/4 to 1 cup

Green Chilli -- 2- 3(chopped)
Coriander leaves -- 3-4 tablespoons (chopped)
Ginger -- 1 teaspoon (chopped)
Curry leaves -- few (chopped)
Coconut gratings -- 2-3 tablespoons (optional)
Salt to taste

Oil for deep frying


Mix all the above ingredients except oil, to make a thick batter. (if it becomes too watery then the ambode will be too oily.) Don't let the batter stand. It has to be fried immediately.

Heat oil and drop in a teaspoonful of batter in to the hot oil. Fry it until it becomes golden brown. Take it out on a paper towel.

Serve hot with chutney or tomato sauce.

KUTTAVALAKKI

BEATEN RICE SNACK

Beaten rice(poha) -- 1 cup

Coriander seeds -- 1 teaspoon
Cumin seeds -- 1/2 teaspoon
Green chilli -- 1

Coconut oil -- 1 teaspoon
Onion -- 1 (chopped)
Coriander leaves -- 2 tablespoons (chopped)
Coconut -- 1/4 cup (freshly grated)
Salt -- to taste


Powder Coriander seeds, cumin seeds and green chillies in a blender. Add beaten rice to it and powder coarsely.

Take the powder on a bowl. Add all other ingredients to and mix nicely.
Serve at tea time.

BALEHANNU SUKKELI

SUN DRIED BANANAS

Bananas

Chop ripe bananas in to any shape and dry it in sunlight for a week/or until dry. Ready to eat.

HALASINA BELE BUDNA

JACK FRUIT SEEDS SWEET

Jack fruit seeds(j. f. seeds) -- 20-25 (washed and dried for a week after removing from fruit)

Jaggery -- 1/2 cup
Coconut -- 1/4 cup (optional)
Cardamom powder -- 1/2 teaspoon

Oil to grease the griddle

Peel and pressure cook j. f. seeds until it is very soft. Remove the brown husk and powder /grind them into as smooth a powder as possible.

In a thick pan heat jaggery and coconut together until the jaggery melts. Now add the powdered j. f. seeds and keep stirring the mixture until it starts leaving the pan. (should take about 10 minutes on medium flame.)
Once done turn off the heat and cool it a bit.

Make small patties from this dough and shallow fry them on a hot greased griddle. Brown them on both sides.

Serve hot with ghee/butter.

HALASINA BELE USLI

JACK FRUIT SEED SALAD

Jack fruit seeds -- 30-35 (washed and dried for a week after removing from the fruit)

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Green chilies -- 4-5 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few

Sugar -- 1/4 teaspoons
salt to taste

Coconut -- 1/3 cup (grated)
Lemon juice -- 1 1/2tablespoon


Peel and cook the jack fruit seeds until soft and roughly chop them.


Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add the jack fruit seeds, stir and keep it covered and cook for 2 minutes on low flame.
Now sprinkle coconut, lemon juice, sugar and salt on the jack fruit seeds . Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot.

SUTTEVU

JACKFRUIT FRITTERS

Rice -- 1/2 cup
Jackfruit bulbs -- 12
Cardamom seeds-- 2
Jaggery -- 1/4 cup
Salt to taste

Oil for deep frying


Soak rice for 8-10 hours.
De seed the jack fruit bulbs and run it in a blender until smooth paste.
Now add rice, cardamom and grind until the rice is also smooth. Use water only if required.

Add jaggery and salt to this batter and mix nicely.

Heat oil in a frying pan. Keep the heat medium and drop in a spoonfuls of the batter into the oil. Fry it on low flame until both sides turn brownish.

Serve hot.

KODUBALE (with RICE AND CUCUMBER)

Rice flour -- 1 cup
water -- 1 cup
Cucumber -- 1/2 medium
Salt to taste
Sesame seeds -- 2 teaspoons


Wash and grate cucumber.

Heat water in a deep vessel and add salt and cucumber gratings to this.

Now lower the heat and add sesame seeds. Now slowly add rice flour to the water. Keep stirring to avoid lumps. Once the rice flour is cooked cover it and leave it aside for 15-12 minutes.

Once the dough is cool enough knead it. Add a little rice flour if required.
Take a small portion of the dough and roll it between the back side of a plate(or on a smooth cutting board) and your palm to make it thick sized thread like shape.
Roll this thread into circular shape like chakli.
Use a chakli mold if u cannot get it right.

Heat oil in a pan and fry these kodubales' in batches until both sides are browned.

Ready to serve. It can be stored up to a fortnight in a airtight container.

CABBAGE PAKODA

Cabbage -- 2 cups (chopped)

Asafoetida -- 1/2 teaspoon
Coconut -- 1/4 cup
Cumin seeds -- 1/2 teaspoon
Ginger -- 1/2 inch
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 3/4 cup
Rice flour -- 1/4 cup
Oil for deep frying

Green chillies -- 2
Coriander leaves -- 1 small bunch
Onion -- 2 (medium)
Lemon juice -- 1 tablespoon

Chop green chillies, coriander leaves and onion finely. Add it to the chopped cabbage.

Grind coconut with all the spices into a coarse powder without adding water.
Add it to the cabbage . Add salt and lemon juice, and mix all the ingredients nicely.

Now slowly sprinkle a little besan and rice flour on the cabbage and mix nicely. Continue this process until cabbage has enogh flour to hold it together when shaped into a small ball.

Heat oil in/a deep frying pan. Make small balls from the dough , flatten it slightly and deep fry on medium heat, until pakodas are golden brown on both sides.

Serve hot withtomato sauce or any chutney of your choice.

GOLI BAJE

All purpose flour /Maida -- 1 cup
Curd -- 1/2 cup
Baking soda -- 1/2 teaspoon
Green chilies -- 2
Curry leaves -- few
Ginger -- 1 teaspoon (grated)

Sugar — 2-3 teaspoons
Salt to taste

Mix baking soda and salt into the curd and add flour, chopped green chilies,curry leaves, coriander leaves and ginger.
Cover and keep it for 3-4 hours.

Heat oil in a frying pan and drop a spoonful of the batter in hot oil. Fry till both sides are golden brown.
Serve hot with chutney / sambhar.