Balekayi Dose

Ingredients:

1 large Raw Banana

1 cup White Rice

Salt to taste

Oil/Ghee

Recipe:

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Take off only the fiber from the outer cover of raw banana as shown in the picture below.

Chop it into thin round pieces and put it in a vessel containing water.

Grind soaked rice along with sliced raw banans and water into smooth paste. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa(optional), cover it in a lid and cook it for a minute in medium flame. Remove the lid and roast the dosa.

Serve hot along with any chutney or sambar.The ingredients mentioned above will serve 6-8 Balekai Dosas.

Tomato Rice

Ingredients:
3 cups cooked White Rice
2 large Tomatoes
1 large Onion
1/2 tsp Ginger Garlic paste
Salt to taste
Pinch of Turmeric powder
1 1/2 tsp Sambar Powder
1 1/2 tsp Garam Masala
3/4 tsp Cumin seed powder / Jeera powder
Big pinch of Asafoetida powder
1/2 tsp Mustard seeds
3 - 4 tsp Oil

Recipe:
Chop onion and tomato into small pieces as shown in the picture below.

Add mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, asafoetida powder add ginger garlic paste and fry them in medium flame until they turn light golden in colour. Add chopped onion and fry it for few minutes until onion turns golden in colour. Then add chopped tomato, turmeric powder, salt and fry it for 4-5 mins. Add garam masala, sambar powder, cumin seed powder and mix it well. Fry them in medium flame for about 4-5 mins.

Add cooked rice and mix well. Keep the tomato rice in low flame for about 1-2 mins. Serve hot.

Masala Tea

Ingredients:
3/4 cup Milk
1 tsp Tea powder
Small piece of Ginger/Shunti
3-4 Cardamom/Elakki/Elachi
1 tsp Sugar

Recipe:
Smash ginger and put it in a vessel. Open each cardamom and put outer skin and seeds into the same vessel. Add tea powder, sugar and little bit of water. Bring it to boil. Keep it in low flame for about 1 min. Add Milk and bring it to boil. Filter it and serve hot.

Badanekai Sasive

Ingredients:

1/2 cup grated Coconut

1 medium sized Brinjal/Badanekai

1/4 cup Curd/Yogurt/Buttermilk

Pinch of Turmeric powder

Pinch of Tamarind powder

1/4 tsp Chiily powder

Large grape sized Jaggary

Salt to taste

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Chop brinjal into small pieces, put it in a vessel containing buttermilk water and keep it aside for about 5 minutes.

Remove chopped brinjal from buttermilk water and add it to another vessel. Add turmeric powder, tamarind powder, jaggary, salt, chilly powder, water and cook them well.

Add grated coconut and 6-7 mustard seeds to a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour ground mixture to the vessel containing cooked brinjal. Add buttermilk to the same vessel and mix it well. (If it is yogurt/curd put it in a mixer for few seconds before adding it to sasive.)

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to sasive. Mix well before serving. It goes well along with rice.

Kocchusalli

Ingredients:
3 - 4 small Cucumbers
3/4 - 1 cup grated Coconut
1/2 - 3/4 cup Curd/Yogurt/Buttermilk
Salt to taste
1 - 2 Green Chillies
1 tsp Mustard seeds
5 - 6 Curry leaves
Small piece of Ginger (optional)
2 - 3 strands of Coriander leaves (optional)
1 tsp Oil

Recipe:

Finely chop the cucumbers as shown in the picture below.

Put grated coconut, green chillies and 1/4 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour this ground mixture to the vessel containing chopped cucumber. Add salt, buttermilk to the same vessel and mix.(If it is yogurt/curd grind it in a mixer for few seconds before adding it to kocchusalli.) Add finely chopped coriander leaves, ginger and mix well. Put oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to kocchusalli. Mix well before serving. It goes well with rice.

Kottambari Soppu Chutney

Ingredients:

1/2 cup grated Coconut

8-10 Coriander leaves/Kottambari soppu

Salt to taste

1-2 Green Chilly

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Add grated coconut, green chilly and coriander leaves to a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to 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 Idli and dosas.