Putani Hudi Murku

Ingredients:

1/2 cup Dalia split powder / Putani hudi

1 1/2 cup Rice flour / Akki hudi

1-2 tsp Chilly powder

1/2 tsp Ajwain seeds / Oma

Pinch of Asafotida powder

Salt to taste

Oil

Recipe:

Put dalia split powder, rice flour, salt, chilly powder, asafotida, ajwain and 2-3 tsp hot oil in a vessel. Mix them well by adding sufficient amount of water. (Don't make the dough too thin.)

Keep oil in a thick bottommed vessel and heat it. Fill the Chakkuli maker(The disc with 3 holes in it.) with this dough and press the murku directly to the vessel containing hot oil. Fry 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.

Majjige Paddu/ Majjige Suttavu

Ingredients:

2 cups White Rice

1/4 cup Blackgram seeds

4-5 Green Chillies

1/4 inch sized Ginger

15-20 Curry leaves

2 cups fresh Buttermilk/Curd

Salt to taste

Oil/Ghee

Recipe:

Soak rice, blackgram seeds together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.

Grind soaked ingredients, green chillies, curry leaves and ginger into smooth thick batter by adding little amount of water. Keep it in warm place for fermentation for about 10-12 hrs. Add salt, buttermilk/curd and mix them well. Consistancy of the batter should be like that of milkshake.

Heat the Tava(Tava with depressions). Add little bit of ghee/oil on each depression. Pour the batter into each depression as shown in the picture below. Add little bit of ghee/oil on each paddu.

Cook it for about 3-4 mins by covering a lid in medium flame.

Cook other side of the paddu as well.

Serve hot along with any kind of sambar or chutney. The above mentioned ingredients will serve 8-10 plates of majjige paddus.

Pacchappa

Ingredients:

1 cup White Rice (Sona masuri preferred)

1 1/2 cup Grated Coconut

1 cup Jaggary

Salt to taste

2-3 tsp Ghee

Recipe:

Soak rice in water for about 3-4 hrs. Grind soaked rice into smooth paste by adding sufficient amount of water. Add salt, water(if required). Consistency of the batter should be in between milkshake and milk.

Put 2-3 tsp ghee to thick bottomed vessel or pan. Spread it over the pan and heat it. Pour this rice batter and cook it by covering a lid for about 10 mins in medium/low flame.

Cook other side of the Pacchappa as well by covering a lid for about 8-10 mins in medium/low flame. Chop the pacchappa into small pieces using any spoon or hard sharp material as shown in the picture below and keep it aside (Once it is cooled, it will be hard and difficult to chop.)

Grate the jaggary and put it in a vessel. Add grated coconut and mix well.

Add this mixture to the vessel containing chopped pacchappa. Mix them well. This dish is used for Naivedyam.

Hesarubele Panchakajjaya

Ingredients:
1 cup split Greengram seeds / Hesaru bele
1 cup Grated Coconut
1/2 cup Jaggary / Bella
2 - 3 tsp Sesame seeds / Ellu
2 - 3 tsp Cashewnuts / Gerubeeja
1-2 tsp Ghee / Thuppa (optional)
1/2 cup Beaten rice / Avalakki /Poha (optional)
1-2 tsp Honey / Jenu (optional)

Recipe:
Put split greengram seeds in a pan, fry it untill it gives nice aroma and keep it aside.

Grate the jaggary and keep it aside. Put sesame seeds in a pan, fry it untill it gives nice aroma and keep it aside.
Put grated coconut in a vessel. Add grated jaggary, honey, ghee and mix them well.

Add beaten rice and mix them well. Add fried split greengram seeds, fried sesame seeds, cashewnuts and mix them well.This dish is used for Naivedyam.

Panchamrutha

Ingredients:

2 medium sized Banana / Elakki Balehannu / Kadali Balehannu

1/4 cup fresh Buttermilk / Majjige

1/4 cup Milk / Halu

2 tsp Honey / Jenu

1 tsp Ghee / Thuppa

3-4 tsp Sugar / Sakkare

Recipe:

Remove the outer skin of banana fruit and chop it into small pieces as shown in the picture below.

Put this chopped banana and all other ingredients in a bowl. Mix them well. Add little amount of water if required. This is used only for pooja prasadam.

Nendra Balekayi Sippe Palya

Ingredients:
1 bunch of Raw Nendra Banana Skin / Nendra Balekayi Sippe
4 - 5 tsp Grated Coconut
3/4 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
Lemon sized Jaggary
Grape sized Tamarind
1 tsp Blackgram Seeds
1 tsp Mustard Seeds (1/4 tsp Masala + 3/4 tsp Seasoning)
5 - 6 Curry leaves
1 - 2 broken Red Chillies
2 tsp Oil

Recipe:

Chop banana skin into small pieces and put it in a vessel containing buttermilk water and keep it aside for about 4-5 mins.

Remove the chopped banana skin from buttermilk water and put it in a pressure cooker. Add salt, tamarind juice, jaggary, chilly powder, turmeric powder and little amount of water and cook. (3-4 whistles).

Put 1/4 tsp mustard seeds, grated coconut in a mixer and grind them coarsely by adding little amount of water as shown in the picture below.

Once the pressure goes off, add this ground coconut and mix well. (If water is in excess keep the palya in medium flame until all the water gets evaporated.) Keep the palya in low flame for about 2 mins. Put black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with Rice/Chapathis.

Blog Links:

Banana Chips: https://www.ruchiruchiaduge.com/2008/10/nendra-balekayi-chips.html

Sakkare Berati: https://www.ruchiruchiaduge.com/2016/03/sakkare-berati-sharkara-upperi.html

Balekayi Sippe Rasam: https://www.ruchiruchiaduge.com/2021/09/nendra-banana-skin-balekayi-sippe-rasam.html

Video Links:

Banana Chips: https://youtu.be/fLnp7AbrQ7I

Balekayi Sippe Rasam: https://youtu.be/T8jNYDxudyo

Sakkare Berati: https://youtu.be/LeZ8xfmWO5w

Paduvalakayi Palya / Snake Gourd Palya

Ingredients:

3 medium sized SnakeGourd/Paduvalakayi

3-4 tsp Grated Coconut

1/2 tsp chilly powder

Pinch of Turmeric powder

Salt to taste

Grape sized Jaggary

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

1 tsp Oil

Recipe:

Chop snake gourd into longer thin pieces(1 inch sized) by removing seeds as shown in the picture below.

Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped snake gourd and fry it for few seconds. Add sufficient amount of water, chilly powder, turmeric powder, jaggary and cook them well. Add grated coconut in a mixer and grind it for about 1-2 min by adding little amount of water and keep it aside. Once the water content is almost dried, add ground coconut to palya and mix them well. Keep the palya in low flame for about 2 mins. It goes well with Rice.

Pudina Jeera Rice

Ingredients:
1 cup cooked White Rice
1/4 bunch Mint leaves / Pudina soppu
1/4 tsp Cumin seeds / Jeera
1/4 inch sized Ginger
2 Green Chillies
Pinch of Turmeric powder
1/4 cup grated Coconut
1 tsp Lemon Juice
4-5 Curry leaves
1/4 tsp Mustard seeds
1/2 tsp Blackgram seeds
1/2 tsp Bengalgram seeds
2 tsp Oil
Recipe:

Put grated coconut, green chillies, mint leaves, turmeric powder, ginger, cumin seeds in a mixer and grind the mixture for about 1-2 mins without adding any water.
Add mustard seeds, bengalgram seeds, blackgarm seeds and oil in a thick bottomed vessel. Once mustard seeds starts spluttering, add curry leaves, cooked rice, ground masala, lemon juice and mix them well. Keep the Pudina Jeera rice in low flame for about 2-3 mins and serve hot.

Masala Chutney

Ingredients:

1/2 cup grated Coconut

1/4 inch sized Ginger

1 inch sized Raw Mango

Pinch of Asafotida

Salt to taste

1-2 Green Chilly

1/4 tsp Mustard seeds

5-6 Cumin seeds / Jeera

10-12 Curry leaves

1 tsp Oil

Recipe:

Put grated coconut, green chilly, ginger, 8-10 curry leaves, pinch of asafotida and mango in 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, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add curry leaves and add it to chutney vessel. It goes well with any kind of dosa.

Masala Uppittu (Upma)

Ingredients:
1 cup Bombay Rava / Semolina/ Sajjige / Sooji
2 cups Water
8-10 beans
1/2 Tomato
1 small Onion
1 medium sized Carrot
2 - 3 Coriander leaves
1/4 cup soaked/frozen Green Peas
1 - 1.5 tsp Vangibath powder
1 Green Chilly
1 tsp Ghee
3 - 4 tsp Grated Coconut
1/2 tsp Black Gram seeds
1/2 tsp Bengal Gram seeds
1/4 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
2 - 3 tsp Oil

Recipe:
Put semolina in a thick bottomed vessel/microwave pan and fry /microwave it for around 4-5 mins in medium flame until it gives nice aroma.
Chop beans and carrot into small pieces as shown in the picture below. Cook chopped vegetables, green peas together by adding little amount of water and salt in a pressure cooker. (2-3 whistles) Cut green chilly into 2 pieces. Chop onion, coriander leaves and tomato into small pieces as shown in the picture below.
Add mustard seeds, black gram seeds, bengal gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, green chilly, onion and fry them for about 4-5 minutes. Add chopped tomato, vangibath powder and fry them for few mins until onion and tomato are cooked.Add cooked vegetables, 2 cups of water, salt and bring it to boil. Add fried semolina and stir the Uppittu. Cook the uppittu by covering a lid for about 1-2 mins in medium flame. Add grated coconut, ghee and mix well. Add chopped coriander leaves and mix well. Keep the Uppittu in low flame for about 2-3 mins and keep stirring the Uppittu. Serve hot. The above mentioned ingredients will serve 2-3 Plates of Uppittu.