Banana Flower Vada / Baale Hu Vade

Ingredients:

5-6 florets of Banana flower / Poombe / Kundige / Baale Hu

1 cup Bengalgram seeds / Channa dal / Kadle bele

4-5 Green Chillies

1/4 inch sized Ginger

1 floret of Garlic

15-20 Curry leaves

1 medium sized Onion

10-12 Coriander leaves

Salt to taste

Oil

Recipe:

Soak bengalgram seeds in water for about 3-4 hrs. Wash it 2-3 times in water and keep it aside. Take each floret and remove the fiber content from its outer side using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins. Chop onion, coriander leaves, into small pieces as shown in the picture below.

Put green chillies, ginger, garlic curry leaves in a mixer and grind it for about 1 min. Add soaked bengalgram seeds and grind it coarsely without adding water as shown in the picture below. Squeeze all the water content from chopped banana flower and add it to vada batter. Add chopped onion, coriander leaves to the vada batter and mix well.

Put 1-2 tsp oil in a clean plastic sheet and spread it over the plastic sheet. Make lemon sized ball from the mixture and pat it on plastic sheet as shown in the picture below. Keep oil in a thick bottomed vessel and heat it. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with chutney or tomato ketchup.

Banana Flower Tambli / Baale Hu Tambli

Ingredients:

1 small Banana Flower / Poombe / Kundige / Bale Hu

1 Green Chilly

1/2 cup of grated Coconut

2-3 cups of Buttermilk

Salt to taste

1-2 florets of Garlic

1/2 tsp Mustard seeds

3-4 Curry leaves

1 tsp Oil

Recipe:

Take inner part of banana flower as shown in the picture below. Put it in a microwave for about 3-4 mins. Remove outermost cover. (You can also use wood charcoal to cook entire banana flower and then remove all outer burnt part or you can chop this banana flower into small pieces and cook it in a pressure cooker.)

Make them into medium sized pieces as shown in the picture below.

Grind this cooked banana flower, grated coconut, green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add butter milk, salt and mix well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)

Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds. Once it starts spluttering, add curry leaves and add it to tambli. Mix well before serving. It goes well with Rice.

Banana Flower Rasam / Baale Hu Saaru

Ingredients:

5-6 florets of Banana Flower / Poombe / Kundige / Bale Hu

Grape sized Tamarind

1/4 tsp Chilly Powder

Pinch of Turmeric powder

2 large grape sized Jaggary

1/4 cup of cooked Yellow lentils / Toor dal / Thogari bele

1 - 1.5 tsp Rasam powder

Salt to taste

2-3 florets of Garlic

1/2 tsp Mustard seeds

Pinch of Asafotida powder

3-4 Curry leaves

2 tsp Oil

Recipe:

Take 5-6 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Put tamarind, little bit of water in a bowl, mash it and keep it aside.

Put this chopped banana flower in a cooker container. Add turmeric powder, chilly powder, tamarind water, jaggary, salt, 1 cup of water and cook. (4-5 whistles)

Once the pressure goes off, put this cooked banana flower in a vessel. Add rasam powder, required amount of water, 1/4 cup of cooked yellow lentils and bring it to boil.(Add other ingredients like chilly powder, tamarind water if required) Keep the rasam in low flame for about 3-4 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds. Once it starts spluttering, add curry leaves, asafotida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.

Banana Flower Subji / Baale Hu Palya

Ingredients:

8-10 florets of Banana Flower / Poombe / Kundige / Bale Hu

2-3 tsp grated Coconut

Grape sized Tamarind

1/2 tsp Chilly Powder

Pinch of Turmeric powder

2 large grape sized Jaggary

Salt to taste

1/2 tsp Mustard seeds

1/2 tsp Blackgram seeds

2-3 Curry leaves

2 tsp Oil

Recipe:

Take 8-10 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Put tamarind, little bit of water in a bowl, mash it and keep it aside.

Put this chopped banana flower in a cooker container. Add turmeric powder, chilly powder, tamarind water, jaggary, salt, little amount of water and cook. (4-5 whistles)

Once the pressure goes off, put this cooked banana flower in a pan/thick bottomed vessel and keep the palya in medium flame until all the water contents get evaporated. Add grated coconut and mix well. Keep the palya in low flame for about 4-5 mins.

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

Banana Flower Chutney / Baale Hu Chutney

Ingredients:

3-4 florets of Banana Flower / Poombe / Kundige / Bale Hu

1/4 cup grated Coconut

Grape sized Tamarind

Salt to taste

1-2 Green Chillies

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Take 3-4 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into medium sized pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Put grated coconut, chopped banana flower, green chilly, tamarind 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 and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with Dosas.

Vegetable Puffs

Ingredients:
2 Puff pastry sheets (You will get it in frozen food sections)
1/4 cup Green Peas
1/4 medium sized Beetroot
8-10 Beans
1/2 Carrot
1/4 medium sized Onion
3-4 Coriander leaves
1/4 tsp Chilly powder
1 - 1.5 tsp Garam Masala
1/8 tsp Coriander powder
1/8 tsp Cumin seed powder
Pinch of Chat Masala / Chunky Chat
Pinch of Amchoor powder / Mango powder
Salt to taste
5-6 Carom seeds / Saunf seeds / Sompu
7-8 Cumin seeds / Jeera
Oil
Recipe:
Remove puff pastry sheets from freezer and keep it aside for about 30 mins.
Chop all the vegetables into small pieces as shown in the picture below.

Cook chopped beetroot, beans, carrot, peas, in a pressure cooker by adding salt and very little amount of water. (2-3 whistle)
Put 2-3 tsp oil in a thick bottomed vessel. Add saunf seeds, cumin seeds and fry them for about 1-2 minutes. Add chopped coriander leaves and fry them for about 1 min. Add chopped onion and fry until it turns golden in color. Add cooked vegetables(Don't add cooked vegetable's water), garam masala powder, cumin seed powder, coriander seed powder, mango powder, chilly powder, chat masala, salt and fry them for about 3-4 mins in medium flame.

Preheat the oven to 350-400 degrees F.
Take 2 sheets, wipe it once using tissue paper and cut each sheet into 2 parts as shown in the picture below.

Take little amount of prepared masala and place it over the sheet as shown in the picture below.

Fold the pastry sheet into rectangle shape and press all the sides as shown in the picture below. Keep it in a freezer for about 3-4 mins.
Put one aluminum foil over the oven tray and place this puffs on the aluminium foil as shown in the picture below.
Place this puffs in a oven and cook them at 350-400 degree F temperature for about 10-15 mins. Turn the puffs and cook other side as well for about 10-15 mins.
Take it outside from the oven and alow them to cool for about 5-10 mins. Serve hot along with tomato ketchup. The above mentioned ingredients will serve 4-5 vegetable puffs.

Khara Neeru Dose / Khara Tellavu

Ingredients:

2 cups White Rice

1/4 cup grated Coconut

3-4 Red Chillies

1/4 tsp Coriander seeds

4-5 Curry leaves

1 medium sized Onion

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.

Chop onion into medium sized pieces.

Grind soaked rice along with grated coconut, red chillies, curry leaves, coriander seeds, chopped onion into smooth paste by adding sufficient amount of water. Pour this ground mixture to a vessel and make it to thin batter by adding sufficient amount of water.(Batter should be thin enough like milk) Add salt and mix well.

Heat the Tava(Iron Tava preferred). Take a spoonful of batter and spalsh it over the Tava. 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.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 15-16 Khara Neeru dosas.

Godhi Rotti / Wheat Grain Rotti

Ingredients:

2 cups Whole Wheat Grain / Godhi

3-4 Green Chillies

3/4 inch sized Ginger

15-20 Curry Leaves

1/2 cup grated Coconut

1 medium sized Onion

Salt to taste

Oil/Ghee

Recipe:

Wash wheat grains in water for 2-3 times.

Chop onion into small pieces as shown in the picture below.

Grind washed wheat grains, curry leaves, green chillies, ginger, grated coconut into medium smooth paste by adding sufficient amount of water.(Consistency of the batter should be like that of thick milkshake.) Add chopped onion, salt and mix well.

Heat the Tava. 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 rotti, cover it in a lid and cook it for a minute in medium flame. Roast other side of the rotti as well for about 3-4 mins in medium flame.

Serve hot along with any curry or sambar. The ingredients mentioned above will serve 10-12 Godhi Rottis.

Mulangi Sambar

Ingredients:

1 medium sized Radish / Mulangi / Muli

Grape sized Jaggary

1/4 tsp Chilly powder

Pinch of Turmeric powder

Grape sized Tamarind

Salt to taste

1/2 cup grated Coconut

5-6 Red Chillies

1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)

1/4 tsp Cumin seeds / Jeera

1/2 tsp Balckgram seeds

1 tsp Coriander seeds

2-3 Fenugreek seeds

Pinch of Asafotida powder

10-12 Curry leaves

3/4 - 1 cup cooked yellow lentils/Thogari bele/Toor dal

3-4 tsp Oil

Recipe:

Put tamarind, little bit of water in a bowl, smash it and keep it aside

Peel radish and chop it into medium sized pieces as shown in the picture below.

Put chopped radish in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, tamarind water, little bit of water and cook them well. (2-3 whistles)

Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 8-10 days)

Add red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, blackgram seeds, fenugreek seeds and 1-2 tsp oil in a pan. Once it starts giving nice aroma, add asafotida powder and fry them for about 5-10 seconds. Add 5-6 curry leaves and fry them for about 20-30 seconds.

Add grated coconut, fried sambar masala in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked radish , bring it to boil and stir well. (Add water, salt if required.)

Put 1/2 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 3-4 curry leaves and add it to sambar. It goes well with Rice/Dosas.

Apple Milkshake

Ingredients:

1 Apple

2 cups cold Milk

Sugar(1 cup)

Recipe:

Peel the apple and cut it into medium sized pieces as shown in the picture below.

Add chopped apple, sugar, milk in a mixer/blender and grind it for 1 min. Pour the ground mixture to a juice glass and serve.