Balekayi Bajji

Ingredients:

1 Large Raw Banana / Balekayi

1/4 cup Bengalgram flour/Besan flour/Kadle hudi

1/2 cup Rice flour/Akki hudi

Pinch of Asafotida powder/Hingu

Salt to taste

10 Cumin seeds/Jeerige

10 Ajwain seeds / Oma

1/2 tsp Chilly powder

Oil

Recipe:

Take off only the fiber from the outer cover of raw banana as shown in the picture below. Chop it into medium sized thin pieces as shown in the picture below. Put this chopped raw banana in water for about 3-4 mins.

Place this banana pieces in a tissue or clean cotton cloth to dry.

Add rice flour, bengalgram flour, asafotida, cumin seeds, ajwain 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 bottommed vessel and heat it. Take each piece of raw banana, dip it in batter and deep fry it in oil. Serve hot along with Tomato ketchup.

Jolada Rotti / Bakri

Ingredients:

2 1/2 cups Jowar flour / Jolada hudi

3 cups of Water

Salt to taste

Butter

1-2 tsp Oil

Recipe:

Put 3 cups of water, pinch of salt, oil in a thick bottommed vessel and bring it to boil. Add jowar flour gently and mix them well, making sure that it doesn't make any lumps.

Transfer the dough to another vessel and keep it aside for about 20-30 mins.

Take little amount of dough and make a round ball. Dip the ball in jowar flour.

Roll this dipped ball to a thin round shape using sufficient amount of jowar flour as shown in the picture below.

Heat the tava and cook both the sides of rotti.

Serve hot along with butter and badanekai ennegayi. The above mentioned ingredients will serve 12-14 Jolada Rottis.

Spinach Parata / Palak Parata

Ingredients:
1 bunch of Spinach leaves / Palak soppu
3 cup Wheat flour
4-5 Green Chilly
2-3 tsp Kasuri Methi
4-5 Coriander leaves
Salt to taste
Pinch of Pepper powder
Pinch of Turmeric powder
Butter / Ghee / Oil

Recipe:
Wash spinach leaves, coriander leaves and keep it aside for about 5 mins to dry. Finely chop spinach leaves, coriander leaves and green chillies. Add this chopped leaves in a pan/vessel, turmeric powder, pinch of salt and fry them for about 2-3 mins.
Mix wheat flour, 2-3 tsp hot oil/ghee, salt, fried spinach leaves, pepper powder, 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 using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter/ghee/oil on both the sides of parata.
Serve hot along with any palya/ curry /curd masala (Add 1 cup of curd, salt, pinch of chunky chat, pinch of pepper powder in a bowl and mix them well). The above mentioned ingredients will serve 12-15 spinach paratas.

Mixed Vegetable Khara Bendi

Ingredients:
4-5 Alasande/ Long beans/Lentils
Small piece of Elephant Yam / Suvarnagadde
1 medium sized Colocasia Root / Kesavina Gadde
8-10 Beans
1/2 Carrot
1 Small Raw Banana/Baalekai
1/2 Brinjal/Eggplant/Badanekai
1/2 Cucumber/Southekai
15-20 Tindora/Thondekai
Salt to taste
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small grape sized Jaggary
3/4 Cup Grated Coconut
Small grape sized Tamarind
5-6 Red Chillies
4-5 Curry leaves
1 tsp Oil

Recipe:
Chop all vegetables into medium sized pieces as shown in the picture below. Add all chopped vegetables except brinjal and colocasia roots in a vessel. Add salt, turmeric powder, jaggary, chilly powder, water and bring it to boil. After 5 mins add brinjal, colocasia roots and cook. Add grated coconut, tamarind, red chillies, water in a mixer and grind it to smooth paste. (If it is frozen coconut add hot water while grinding.) Once all the vegitables are cooked, add ground coconut masala and bring it to boil. Add salt and water if required. Put curry leaves on top of the curry and add 1 tsp oil. Mix well before serving. It goes well with Rice/ Rotti / Chapathi.

Budu Kumbalakayi Boluhuli

Ingredients:
1/4 medium sized Ash Pumpkin / Budu Kumbalakayi
1 - 2 Green Chillies
Pinch of Turmeric powder
Pinch of Tamarind powder / Tamarind pulp(water)
Small Lemon sized Jaggary
Salt to taste
1-2 broken Red Chillies
1 tsp Mustard seeds
5 - 6 Curry leaves
Pinch of Asafoetida powder
1 tsp Oil

Recipe:

Peel ash pumpkin, remove seeds and innermost part of the ash pumpkin and wash. Chop it into medium sized pieces. Cut green chillies into 2 pieces. Put chopped ash pumpkin, tamarind powder/tamarind water, green chillies, turmeric powder, salt, jaggary, water in a pressure cooker and cook them well.(1-2 whistles)
Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add curry leaves, asafoetida powder and add it to Boluhuli. Mix well before serving. It goes well with rice.

Thondekayi Palya

Ingredients:

20-25 Tindora / Thondekayi

2-3 tsp grated Coconut

1/2 tsp Chilly powder

Pinch of Turmeric powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

1 tsp Oil

Recipe:

Chop tindora into long pieces as shown in the picture below. Put chopped tindora in a pressure cooker. Add chilly powder, turmeric powder, salt, water and pressure cook. (2-3 whistles). Put blackgram seeds, mustard seeds and oil in a thick bottemed vessel/pan. Once it starts spluttering, add curry leaves and cooked tindora. Keep the palya in medium flame until all the water content is almost dired. Add grated coconut, mix well and keep the palya in low flame for about 3-4 mins. It goes well with Rice.