Semige Sihi Chitranna

Ingredients:
4 - 5 Semige / Ottu Shyavige
1/2 cup grated Coconut
5 - 6 Red Chillies
1/4 tsp Turmeric powder
Grape sized Tamarind
1.5 tsp Coriander seeds
Medium lemon sized Jaggary
1.5 tsp Mustard seeds (3/4 tsp for Masala and 3/4 tsp for Seasoning)
5 - 6 Curry leaves
Salt to taste
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds
1 - 2 tsp Peanuts / Ground Nuts
2 tsp Oil

Recipe:

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

Put red chillies, coconut, turmeric powder, coriander seeds, salt, jaggary, tamarind in a mixer and grind them coarsely by without adding any water as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, ground masala and fry them for about 1-2 mins in low flame.

Add semige and mix them well. Keep this semige oggarane in low flame for about 2-3 mins.

Serve hot.

Nuggekayi Saru / Drumstick Rasam

Ingredients:
3 - 4 Drumsticks / Nuggekayi
1 large Tomato
Small lemon sized Tamarind
Small lemon sized Jaggary
1/2 - 3/4 cup cooked Yellow Lentils
1 tsp Rasam powder
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Black Peppers
1/4 tsp Turmeric powder
1/4 tsp Asafetida powder
1 - 2 Garlic Cloves
3 - 4 Red Chillies
5 - 6 Curry leaves
2 tsp Oil

Recipe:
Chop tomato into long thin pieces as shown in the picture below. Cut each drumstick into 1.5 inch sized pieces as shown in the picture below. Remove the outer cover of garlic and chop it into small pieces as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.
Put mustard seeds, cumin seeds, black peppers, red chilly pieces, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add chopped garlic and fry them for about 1 min. Add curry leaves, asafetida powder and turmeric powder. Fry them for about 1-2 mins in medium flame. Add chopped tomato, drumsticks and fry them for about 1 min.

Add tamarind water, salt, jaggary, rasam powder, sufficient amount of water and cook them well by covering a lid for about 20-30 mins.

Add cooked yellow lentils and bring them to boil. Add salt, tamarind pulp, water if required.(Cook the yellow lentils in a pressure cooker (3-4 whistles)by adding sufficient amount of water. The cooked yellow lentils can preserved in refrigerator for about 8-10 days.)Keep the Rasam in medium/low flame for about 4-5 mins. Mix well before serving. It goes well with Rice. I tried this recipe from Kitchen Tantra. Thanks Malar Gandhi for this recipe.

Besan Burfi

Ingredients:
3 cups Dalia Split / Hurigadale / Putani
3 cups Sugar
3/4 - 1 cup Ghee
5 - 6 Cardamoms / Elakki / Elachi
2 - 3 tsp Cashew nuts / Gerubeeja
2 tsp Almonds / Baadami

Recipe:
Put 1 tsp ghee in a pan and heat. Add cashew nuts, almonds and fry them for few mins in medium flame until they turn light golden in color.

Once it is cooled to room temperature, put it in a mixer and grind it coarsely as shown in the picture below. Put dalia split in a mixer and make it into smooth powder. Put sugar in a mixer and make it into smooth powder.

Take around 3/4 cup of ghee in a thick bottomed vessel/pan, heat and melt. Add dalia split powder and fry them for about 10 mins in low flame until it gives nice aroma.

Add powdered sugar, powdered nuts, mashed cardamoms and mix well. Add little amount of ghee if required.

Put this into a ghee applied plate and spread it using one flat spoon as shown in the picture below.

Once it is cooled to room temperature, cut it into diamond shaped pieces as shown in the picture below.

Refrigerate for about 15 mins, remove the pieces and store them in an airtight container. I tried this recipe from Saffron Hut. Thanks Saffron for the recipe.

Harive Soppu Bendi(Curry)

Ingredients:
1 bunch of Tender Amaranth leaves / Ele Harive Soppu
2 cups grated Coconut
Pinch of Turmeric powder
1/2 tsp Chilly powder
Small lemon sized Jaggary
1.5 cups cooked Yellow Lentils / Thogari Bele
Salt to taste
1 - 2 Red Chilly pieces
1 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Oil

Recipe:

Clean amaranth leaves and chop it into small pieces as shown in the picture below. 

Put chopped amaranth leaves, turmeric powder, salt, chilly powder, jaggary, little amount of water in a vessel and cook them well. Add cooked yellow lentils and mix them well.
Grind grated coconut 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 containing cooked amaranth leaves, mix them well and bring it to boil.
Put mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to curry. It goes well with Rice/Chapathi/Rotti.