Mundigadde Chutney

Ingredients:
1 cup chopped Alocasia Root / Mundigande
1 cup grated Coconut
4 - 5 pieces of Mango or Grape sized Tamarind
Salt to taste
2 Green Chillies
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafetida powder
1 - 2 broken Red Chillies
3 - 4 Curry leaves
1 tsp Oil

Recipe:

Remove the skin of alocasia root and chop it into medium sized thin pieces as shown in the picture below. Wash them in water and keep it aside.

Put grated coconut, mango pieces or tamarind, salt, green chillies, alocasia root pieces 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.)

Put mustard seeds, cumin seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosas,Chapathis, Rice, etc.

Mysorepak

Ingredients:
4 cups Bengal Gram flour / Kadle hudi
4 cups Ghee
8 cups Sugar
2 cups Water

Recipe:
Sieve the flour, put it in a thick bottomed vessel and heat. Dry roast the flour in medium flame until it gives nice aroma. Transfer this to a bowl/plate and keep it aside.

Apply little ghee on a plate and keep it aside.
Put 8 cups of sugar, 2 cups of water in a thick bottomed vessel and make sugar syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)

Put the ghee in a vessel, heat it till it is very hot in another burner and keep it in low flame.
Slowly add the fried gram flour, stir them properly in medium/low flame and make sure that no lumps formed.

Once everything is mixed well, slowly add the 1/3rd of hot ghee and stir the mixture continuously in medium flame until all the ghee is absorbed. Repeat this step until all the ghee is finished.

Once the mixture starts leaving the edges and becomes frothy in texture, pour this to a ghee applied plate as shown in the picture below.(Gently tap the plate to spread the mixture evenly as shown in the picture below.)

Cut it into rectangle pieces immediately as shown in the picture below.

Keep it aside for about 30-40 mins and then separate each pieces as shown in the picture below. Store them in an airtight container.

Mundigadde Majjige Huli

Ingredients:
4 cups chopped Alocasia Root / Mundigadde
1.5 cup grated Coconut
1 - 2 Green Chillies
Pinch of Turmeric powder
Pinch of Chilly powder
Salt to taste
3/4 - 1 cup Buttermilk / Yogurt / Curd
1 tsp Mustard seeds
2 broken Red Chillies
1 tsp Oil

Recipe:

Remove the skin of alocasia root and cut it into medium sized pieces as shown in the picture below.

Wash the chopped alocasia root and put it in a pressure cooker. Add turmeric powder, salt, chilly powder, around 2 cups of water and cook.(4-5 whistles) Once the pressure goes off, add buttermilk and keep it aside for about 20-30 mins. (If it is yogurt / curd put it in a mixer for few seconds before adding it to majjige huli.)

Put grated coconut and green chillies 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 cooked alocasia root. (Add salt, water if required) Bring it to boil and mix well.
Put oil, red chilly pieces, mustard seeds in a pan and heat. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with Rice/Dosas.

Menasina Sandige(Vade)

Ingredients:
12 cups Green Chillies
2 cups Black Gram seeds
5 cups Puffed Paddy Grains / Aralu / Hodalu
Salt to taste

Recipe:
Soak black gram seeds in water for about 3-4 hrs. Wash them in water for 2-3 times and grind them into smooth paste by adding little amount of water.

Remove the stem of each green chilly, wash them and keep them aside.

Grind the green chillies in a mixer by without adding any water as shown in the picture below.

Put ground green chillies, salt, ground black gram seeds paste in a vessel and mix well. Add puffed paddy grains and mix well.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk. The above mentioned ingredients will serve around 80 Sandiges.

Mundigadde Palya

Ingredients:
4 cups chopped Alocasia Root / Mundigadde
Small lemon sized Jaggary
Small grape sized Tamarind
3/4 - 1 tsp Chilly powder
Pinch of Turmeric powder
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1 - 2 Red Chilly pieces
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Remove the skin of alocasia root and chop it into small pieces as shown in the picture below.

Wash the chopped alocasia root and put them in a cooker container. Put tamarind and little amount of water in a bowl. Squeeze it and add it to cooker container. Add chilly powder, turmeric powder, jaggary, salt, around 1 cup of water and cook them well. (4-5 whistles)
Once all the pressure goes off, remove the container and transfer this to a thick bottemed vessel/pan and heat. Once the water content is evaporated, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.
Add black gram seeds, mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.

Musambi(Sweet Lime) Juice

Ingredients:

4 Sweet Limes / Musambi

2 cups cold Water

1.5 cups Sugar

Recipe:

Remove the outer skin of sweet limes and separate the florets. Remove seeds of each orange florets as shown in the picture below.

Put sweet lime florets, water, sugar in a mixer/blender and grind it for about 1 min. Filter this musambi juice to get rid of the pulp ingredients. Put ice cubes (if required) and serve. The above mentioned ingredients will serve around 3 cups of Musambi Juice.

Semige Oggarane(Uppukari)

Ingredients:
4 - 5 Semige / Ottu Shyavige
2 - 3 Green Chillies
5 - 6 Curry leaves
3 - 4 tsp grated Coconut
Pinch of Salt
1 tsp Mustard seeds
1.5 tsp Black Gram seeds
2 tsp Oil

Recipe:

Break the semige into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put mustard seeds, black gram seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies fry them for few seconds. Add semige and mix them well.

Add grated coconut, pinch of salt and mix them well. Keep this semige oggarane in low flame for about 2-3 mins. Serve hot.

Semige / Ottu Shyavige

Ingredients:
10 cups White Rice (Sona Masuri preferred) or 5 cups of White Rice and 5 cups of Boiled Rice
Salt to taste

Recipe:
Soak rice in water for about 2-3 hrs. Wash soaked rice 2-3 times and grind soaked rice, salt to smooth paste by adding sufficient amount of water. The consistancy of the batter should be like that of milk.

Put this batter in a thick bottomed vessel and heat. Stir this mixture continuously over medium flame until it becomes solid as shown in the picture below. (Make sure that it doesn't stick to the bottom of the vessel.)

Transfer this dough to a plate and keep it aside 10 mins.

Apply little water/oil over the hands, mash/mix the dough properly and make oval shaped balls as shown in the picture below.

Place this rice balls in a traditional steamer, steam cook this for about 10 mins in high flame and another 30 mins in medium flame.(For pressure cooker, don't put the weight, place one steel glass over the weight stand.)

Press the dough using Semige Maker/Press and hold the Semige evenly using a wet plate as shown in the picture below.

Serve hot along with any kind of sambar or chutney or Sihi Kayihalu. You can also prepare Semige Oggarane, Semige Chitranna from this.

Godhi Kadi Payasa / Broken Wheat Grains Payasa

Ingredients:
1.5 cups broken Wheat Grains / Godhi Kadi
1 cup broken Cashew nuts
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
2 cups Jaggary
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)

Recipe:

Wash the broken wheat grains in water for about 2-3 times and put them in a pressure cooker. Add broken cashew nuts, around 9-10 cups water and cook them well. (After one whistle, keep this in low/medium flame for about 15 mins.)

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 2-3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel and bring it to boil. Add jaggary, pinch of salt, cooked wheat grains and bring it to boil.

Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.

Thondekayi Idigayi

Ingredients:
30 - 40 Tindoras / Thondekayi
1/4 cup grated Coconut
Small lemon sized Tamarind
Grape sized Jaggary
Salt to taste
2 tsp Mustard seeds(1 tsp for Masala + 1 tsp for Seasoning)
1 tsp Cumin seeds
1/3 tsp Fenugreek seeds / Menthe
3 tsp Black Gram seeds
6 tsp Bengal Gram seeds / Kadle bele
4 Red Chillies (2 for Masala + 2 for Seasoning)
Small piece of Cinnamon / Chekke / Dalchini
2 Cloves / Lavanga
6 - 8 Curry leaves
3 tsp Oil

Recipe:
Remove the edges of each tindora and slit both the sides of tindora as shown in the picture below.

Put 2 red chillies, black gram seeds, 1 tsp mustard seeds, bengal gram seeds, cumin seeds, fenugreek seeds, cloves, cinnamon and 1 tsp oil in a pan. Fry them in medium flame until they give nice aroma. Put grated coconut in a pan and fry it in medium/low flame for about 3-4 mins until it turns light golden in color.

Put fried masala and coconut in a mixer and grind them together without adding any water as shown in the picture below.

Put tamarind and little amount of water in a bowl. Squeeze it properly and keep it aside.

Put 1 tsp mustard seeds, 2 red chillies, 2 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves, tindoras and fry them for about 3-4 mins.

Add tamarind pulp, jaggary, salt, required amount of water and cook them well by covering the lid.

Once the water content is almost dried, add the ground masala and mix them well. Keep the palya in low flame for about 2-3 mins. Serve hot. It goes well with rice & ghee, chapathis. I tried this recipe from ETV Saviruchi. Thanks for the recipe.