Balekayi(Raw Banana) Sandige

Ingredients:
20 - 25 medium sized Raw Banana(Preferred: Amunda/Manga/Bajji Balekayi)
30 - 40 spicy Green Chillies
2 tsp Sesame seeds
1 tsp Asafetida powder or grape sized Asafetida
1 tsp Carom seeds / Oma
3.5 - 4 cups sour Buttermilk
Salt to taste

Recipe:

Put green chillies, asafetida, around 1/2 cup of buttermilk, salt in a mixer and grind them together into medium smooth paste. Add carom seeds and grind them for few seconds. Keep this paste aside.

Cook the raw banana in a pressure cooker by adding sufficient amount of water(2-3 whistles).

As soon as the pressure goes off, remove the outer skin of raw bananas as shown in the picture below.

Mash the cooked hot bananas using any hard material as shown in the picture below.

Put mashed banana, ground masala, remaining buttermilk in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add sesame seeds, salt, water if required and mix them well. The consistency of the batter should be thick as shown in the picture below.

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

Spread them using a flat spoon as shown in the picture below.

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

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries or curd or buttermilk. The above mentioned ingredients will serve around 150 Sandiges.

Mavina Hannina Menaskayi

Ingredients:
10 - 12 Wild Mangoes / Kaadu Mavina Hannu
3 - 4 Green Chillies
2 - 3 large Lemon sized Jaggary
Salt to taste
2 cups grated Coconut
3 - 4 Red Chillies
1.5 tsp Black Gram seeds
1.5 tsp Bengal Gram seeds
1/4 tsp Fenugreek seeds
3 - 3.5 tsp Sesame seeds
Pinch of Asafetida
Pinch of Turmeric powder
12- 15 Curry leaves(6 - 8 for Masala, Remaining for Seasoning)
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
2 tsp Oil

Recipe:

Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.

Put around 1/2 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Mash the mango fruits gently and add cut green chillies, jaggary, salt, around 2 cups of water and cook them well by covering a lid.

Dry roast the sesame seeds until it gives nice aroma or it starts spluttering.
Put red chillies, blackgram seeds, bengal gram seeds, fenugreek seeds, 1 tsp oil in a pan and heat. Fry them in medium flame until they give nice aroma. Add turmeric powder, 6-8 curry leaves, asafetida powder and fry them for about 1 min in low flame.

Put grated coconut, fried masala in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add fried sesame seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked mango and bring them to boil.(Add water, jaggary, salt if required) Keep the Menskayi in low flame for about 4-5 mins.
Put mustard seeds, red chilly pieces and 1 tsp oil in a pan. Once it starts spluttering, add 6-8 curry leaves and add it to Menaskayi. Mix well before serving. It goes well with Rice, Dosas, Rottis, Idlis, etc.

Gujje(Tender Raw Jackfruit) Bajji(Podi)

Ingredients:
Small piece of Tender Raw Jackfruit / Gujje / Ele Halasinakayi
1 cup Rice flour / Akki hudi or Rice batter
Big pinch of Asafetida powder / Hingu
Salt to taste
10 - 15 Cumin seeds / Jeerige
10 - 15 Carom seeds / Ajwain seeds / Oma
3/4 - 1 tsp Chilly powder
Oil

Recipe:

Apply little oil on your hands and cut it into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the outer skin of jackfruit. Gently remove the inner part and cut it into medium sized thin pieces as shown in the picture below. Put them in water for about 4-5 mins. Remove them from water and keep them aside.

Put rice flour, asafetida powder, cumin seeds, carom 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 bottomed vessel and heat it. Take each jackfruit piece, dip it in batter and deep fry it in oil.

Serve hot along with Tomato ketchup.

Beyisida Gujje (Cooked Tender Raw Jackfruit) Chutney | ಬೇಯಿಸಿದ ಗುಜ್ಜೆ (ಎಳೆ ಹಲಸಿನಕಾಯಿ) ಚಟ್ನಿ

Spicy dip prepared from cooked Tender Raw Jackfruit & Coconut

Ingredients:
1.5 - 2 cups chopped Tender Raw Jackfruit  |  ಗುಜ್ಜೆ (ಎಳೆ ಹಲಸಿನಕಾಯಿ)

3/4 - 1 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ
Grape sized Tamarind or few pieces of Raw Mango  |  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು ಅಥವಾ ಸ್ವಲ್ಪ ಮಾವಿನ ಕಾಯಿ ತುಂಡು

2 - 4 Green Chillies or Bird's Eye Chillies |  ಹಸಿಮೆಣಸು ಅಥವಾ ಗಾಂಧಾರಿ ಮೆಣಸು

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

2  tsp Oil  |  ಎಣ್ಣೆ

1 tsp Mustard seeds  |  ಸಾಸಿವೆ

1/4 Cumin seeds  |  ಜೀರಿಗೆ

1 - 2 broken Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

Pinch of Asafoetida |  ಚಿಟಿಕೆ ಇಂಗು

1 strand Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

Recipe:

Apply little oil on your hands and cut it into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the outer skin of jackfruit. Gently remove the inner part and cut it into medium sized pieces as shown in the picture below. Put them in water for about 4-5 mins.

Put them in a pressure cooker, add little amount of water, salt and cook them well.(1-2 whistles)
Put grated coconut, mango pieces or tamarind, salt, green chillies 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 cooked tender raw jackfruit pieces and grind them together for about 1 min.

Put mustard seeds, cumin seeds, red chilly pieces and oil in a pan. 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, etc.

Blog Link:

Gujje Hasi Chutney: https://www.ruchiruchiaduge.com/2021/03/gujje-tender-raw-jackfruit-chutney.html

Tips (ಸಲಹೆ): 

 * Birds Eye Chilly gives extra flavour & kick to the Chutney

 * Add more chillies, grind it coarsely & make it thick, if it is prepared for consumption with Rice or Rice Porridge

 * Reduce the chillies, grind it to smooth paste & make it little thin, if it is prepared for consumption with Breakfast Items like Dosa, Idli, etc

 * If you are using frozen / refrigerated Coconut, use hot Water while grinding

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 * ಗಾಂಧಾರಿ ಮೆಣಸು ಚಟ್ನಿಗೆ ಹೆಚ್ಚಿನ ಪರಿಮಳ ಹಾಗು ರುಚಿ ಕೊಡುತ್ತದೆ

 * ಅನ್ನ ಅಥವಾ ಗಂಜಿಯೊಂದಿಗೆ ಸವಿಯಲು ಚಟ್ನಿಯನ್ನು ತರಿ ತರಿಯಾಗಿ ರುಬ್ಬಿ (ಹೆಚ್ಚು ನೀರು ಮಾಡಬೇಡಿ) ಹಾಗೂ ಖಾರ ಹೆಚ್ಚಿರಲಿ 

 * ಇಡ್ಲಿ, ದೋಸೆ ಇತರ ತಿಂಡಿಗಳೊಂದಿಗೆ ಸವಿಯಲು ಖಾರ ಹದವಾಗಿರಲಿ ಹಾಗು ಸ್ವಲ್ಪ ನುಣ್ಣಗೆ ರುಬ್ಬಿ

 * ಫ್ರಿಡ್ಜ್/ ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟ ಕಾಯಿತುರಿಯನ್ನು ಉಪಯೋಗಿಸುವುದಾದರೆ, ರುಬ್ಬುವಾಗ ಬಿಸಿ ನೀರನ್ನು ಬಳಸಿ

Tender Wild Mango Cut Pickle (Kadu Mavina Kadi Uppinakayi) | ಕಾಡು ಮಾವಿನ ಕಡಿ ಉಪ್ಪಿನಕಾಯಿ | No Oil, No Preservative, Instant Pickle

A relish consisting of tender wild Mangoes preserved in Red Chilly masala

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

3 - 4 cups chopped Tender Wild Mango  |  ತುಂಡು ಮಾಡಿದ ಕಾಡು ಮಾವಿನ ಮಿಡಿ

1/4 cup Crystal (Rock) Salt  |  ಕಲ್ಲು ಉಪ್ಪು

3/4 - 1 cup prepared Pickle Masala  |  ಉಪ್ಪಿನಕಾಯಿ ಮಸಾಲೆ

1/4 - 1/2 cup of prepared Salt Solution  |  ತಯಾರಿಸಿದ ಉಪ್ಪಿನ ದ್ರಾವಣ

Optional (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ): 

1/2 tsp Mustard seeds  |  ಸಾಸಿವೆ

Pinch of Asafoetida  |  ಚಿಟಿಕೆ ಇಂಗು

1 tsp Oil  |  ಎಣ್ಣೆ

Recipe (ಮಾಡುವ ವಿಧಾನ):

Clean and wipe the raw mangoes using a clean cotton cloth. Separate the mangoes from its stem as shown in the picture below.

Cut each tender mango into 8 or 4 equal parts and remove the seed as shown in the picture below.

Put around 4 cups of chopped raw mangoes in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1/2 cup of crystal salt. Place one heavy stone (Cleaned & dried), cover the lid properly.
Keep it for about 2-3 days. Once in a day mix them well and cover the lid properly. Remove the mango pieces from salt water and keep them aside.

Prepare the pickle masala(Around 3/4-1 cup masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel, add the mango pieces, required amount of salt solution and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. For seasoning add 1 tsp Oil, 1/2 tsp mustard seeds, pinch of asafoetida in a pan and heat. Once it starts spluttering, add it to pickle. Mix well before serving. This pickle can be used instantly. It goes well with rice, dosas, etc.

Midi Uppinakayi: https://www.ruchiruchiaduge.com/2011/03/mavina-midi-uppinakayipickle.html

Tips (ಸಲಹೆ):

 * Clean & moisture free hands | spoons | vessels should be used throughout the process otherwise it will be spoilt very soon

 * All the varieties of wild mangoes are not suitable for this pickle. Use small sized, fresh wild mangoes 

 * Harekala varieties of Red Chillies are best suited for this recipe

 * Use small Mustard seeds and Crystal (Rock) Salt for best results

 * If we use the Mango infused (brine) water, the pickle masala will change it's color later & it will be more acidic

 * Store it in an airtight container, in a dry place

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 * ಉಪ್ಪಿನಕಾಯಿ ಮಾಡುವಾಗ ಯಾವುದೇ ಕಾರಣಕ್ಕೂ ಒದ್ದೆ ಕೈ | ಸೌಟು | ಪಾತ್ರೆಗಳನ್ನು ಬಳಸಬೇಡಿ. ಬಳಸಿದರೆ ಉಪ್ಪಿನಕಾಯಿಯು ಬೇಗನೆ ಹಾಳಾಗುತ್ತದೆ

 * ಎಲ್ಲಾ ಜಾತಿಯ ಕಾಡು ಮಾವಿನ ಮಿಡಿಯು ಉಪ್ಪಿನಕಾಯಿಗೆ ಸೂಕ್ತವಾಗಿರುವುದಿಲ್ಲ. ಆಗ ತಾನೇ ಮರದಿಂದ ತೆಗೆದ ಸೊನೆ ಇರುವ ಸಣ್ಣ ಸಣ್ಣ ಮಾವಿನ ಮಿಡಿಗಳು ಹೆಚ್ಚು ರುಚಿ

 * ಈ ಉಪ್ಪಿನಕಾಯಿಗೆ ಹರೇಕಳ ಜಾತಿಯ ಕೆಂಪು ಒಣ ಮೆಣಸು ಹೆಚ್ಚು ಸೂಕ್ತವಾದದ್ದು

 * ಸಣ್ಣ ಸಾಸಿವೆ ಹಾಗು ಕಲ್ಲು ಉಪ್ಪನ್ನು ಬಳಸಿ

 * ಉಪ್ಪಿನಲ್ಲಿ ಹಾಕಿದ ಮಾವಿನಕಾಯಿಯ ನೀರನ್ನು ಉಪ್ಪಿನಕಾಯಿಗೆ ಬಳಸಿದರೆ, ಮಸಾಲೆಯು ಬೇಗನೆ ಕಪ್ಪಗಾಗುತ್ತದೆ ಹಾಗು ಮಸಾಲೆಯು ಹೆಚ್ಚು ಆಮ್ಲೀಯವಾಗಿರುತ್ತದೆ

 * ಉಪ್ಪಿನಕಾಯಿಯನ್ನು ಗಾಳಿಯಾಡದ ಡಬ್ಬದಲ್ಲಿ ಹಾಕಿ, ಒಣಗಿರುವ ಜಾಗದಲ್ಲಿ ತೆಗೆದಿಡಿ