Sihi Aralu

Ingredients:
7 cups Puffed Paddy Grains / Aralu / Hodalu
1.5 cups grated Coconut
1 cup grated Jaggary
4-5 Cardamoms / Elachi / Elakki

Recipe:

Remove the outer cover of cardamom and mash the cardamom seeds. Put grated coconut, grated jaggary, mashed cardamom in a vessel and mix them well.

Put puffed paddy grains to this vessel and mix well. Serve it after 2-3 mins.

Semige Sandige

Ingredients:
7 - 8 Semige / Ottu Shyavige
1/2 tsp Chilly powder
1/2 tsp Salt
Oil

Recipe:
Prepare the Semige as specified in "Semige" recipe.

Sun dry the Semige for about 6-8 days and store them in an airtight container.

Keep oil in a thick bottomed vessel and heat. Put the sun dried Semige and fry them in oil until they are puffed as shown in the picture below. Mix salt, chilly powder in a bowl, sprinkle over the fried Semige and mix them well. Serve them along with Rice or Tea/Coffe or Soup.

Semige Chitranna Using Hunasekayi Tokku

Ingredients:
4 - 5 Semige / Ottu Shyavige
1/2 cup finely grated Coconut
2 - 3 tsp Hunasekayi Tokku
Salt to taste
3 - 4 strands of Coriander leaves
8 - 10 Curry leaves
1 tsp Black Gram seeds
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1.5 tsp Bengal Gram seeds
2 tsp Peanuts / Ground Nuts
3 tsp Oil

Recipe:

Break the semige into small pieces as shown in the picture below.

Put grated coconut, hunasekayi tokku to the broken semige and mix them well.

Chop the onion into medium sized thin pieces as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, cumin seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped onion and fry them for about 4-5 mins in low/medium flame.

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

Garnish with chopped coriander leaves and serve hot.

Semige(Ottu Shyavige) Chitranna

Ingredients:
5 Semige / Ottu Shyavige
2 medium sized Onion
2 large Capsicum
1/2 cup finely grated Coconut
4 - 5 Green Chillies
1 medium Lemon or 2.5 - 3 tsp fresh Lemon Juice
3/4 tsp Turmeric powder (1/2 tsp for Masala + 1/4 tsp for Seasoning)
1 - 1.5 tsp Sugar
Salt to taste
2.5 tsp Bengal Gram seeds
1 tsp Black Gram seeds
1 tsp Mustard seeds
1 - 2 broken Red Chillies
8 - 10 Curry leaves
4 - 5 tsp Oil

Recipe:

Break the semige into small pieces as shown in the picture below.

Put lemon juice, sugar, salt, 1/2 tsp turmeric powder in a bowl and mix them well. Add this to broken semige and mix them well.

Chop the onion, capsicum into medium sized thin pieces as shown in the picture below. Cut the green chillies into two halves.

Put mustard seeds, black gram seeds, bengal gram seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies, onion, 1/4 tsp turmeric powder, salt and fry them for 4-5 mins in medium flame. Add chopped capsicum and fry them in medium flame for about 4-5 mins until they cook.

Add broken semige, grated coconut and mix them well. Keep the chitranna in low flame for about 2-3 mins.

Serve hot.

Baale Dindu(Banana Stem) Palya

Ingredients:
5 cups chopped Banana Stem / Bale Dindu
1/2 tsp Chilly powder
Large grape sized Jaggary
Pinch of Turmeric powder
3 - 4 tsp finely grated Coconut
Salt to taste
1 tsp Black Gram seeds
1 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Oil

Recipe:

Make thin round pieces of banana stem by removing its fibre content as shown in the picture below.

Chop this thin round pieces of banana stem into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds, oil in a thick bottomed vessel and heat. Once it starts spluttering, add curry leaves, chopped banana stem and mix well. Add salt, jaggary, chilly powder, turmeric powder, required amount of water and cook them well by covering a lid.

Once the water content is almost dried, add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 mins. It goes well with Rice.

Khara Thengolu (Thengolalu)

Ingredients:
1 cup Black Gram seeds / Uddina Bele / Urad Dal
1.5 cups Dalia Split / Putani
4 cups White Rice (Preferred: Sona Masuri)
4 Red Chillies
2 - 3 strands of Curry leaves
1 tsp Chilly powder
1/4 cup grated Coconut
1/2 tsp Coriander seeds
1/2 tsp Asafoetida powder
3/4 tsp Cumin seeds / Jeerige (1/4 for Grinding and remaining for mixing the batter)
1 tsp Sesame seeds / Ellu
3 Tbs Butter
Salt to taste
Oil

Recipe:

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it along with grated coconut, red chillies, coriander seeds, 1/4 tsp cumin seeds, curry leaves into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in medium flame until it turns light golden in colour as shown in the picture below.

Once it comes to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below.

Put butter, chilly powder, asafoetida powder, cumin seeds, sesame seeds, salt to the vessel containing ground rice batter and mix them well. Add powdered black gram seeds, dalia split and mix them well. (Add water if required. Don't make the dough too thin.) 

Put the disc having 3 round big holes in it in a Chakkuli Maker as shown in the picture below.

Fill the Chakkuli Maker with the prepared dough and press into round shape in a plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put pressed thengolus in oil and deep fry until they turn golden in color.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Paduvalakayi (Snake Gourd) Sasive

Ingredients:
1 large Snake Gourd / Paduvalakayi
1 - 1.5 cups grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
Grape sized Jaggary
1 green Chilly
1/2 tsp Mustard seeds
1 cup Buttermilk
Salt to taste

Recipe:

Wash the snake gourd, chop it into small pieces as shown in the picture below. (Remove the seeds if its ripen.)

Put chopped snake gourd, salt, turmeric powder, jaggary, chilly powder in a vessel. Add little amount of water and cook them well. Keep it aside until it comes to room temperature.

Grind grated coconut, green chilly and mustard seeds into smooth paste by adding sufficient amount of water.

Put cooked snake gourd, buttermilk (If it is yogurt/curd, put it in a mixer for few seconds before adding it to sasive.), ground masala in a bowl and mix well. Add water and salt if required. It goes well with Rice.

Eerulli(Onion) Sandige

Ingredients:
4 cups white Rice
5 - 6 Red Chillies
1 tsp  Chilly powder
1/2 tsp Asafoetida powder
2 large sized Onions
Salt to taste

Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it along with red chillies, asafoetida powder, salt into smooth paste by adding sufficient amount of water.

Chop the onions into thin long pieces, put them in a mixer for few seconds and crush them as shown in the picture below.

Put the ground rice batter in a heavy bottomed vessel, add chilly powder, enough water(The consistency of the batter should be like that of Milk.), mix well and make sure that no lumps in it.

Heat this mixture, keep stirring the mixture until it is almost cooked (add water if required). Add crushed onions and mix well. Keep stirring the mixture until is its cooked well and thick as shown in the picture below.

Allow it to cool for about 10-15 mins. Add little amount of water, mix well and prepare the medium thick dough.

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, Rasam, etc. The above mentioned ingredients will serve around 300 Sandiges.

Chocolate(Choco) Balls

Ingredients:
6 cups Milk
6 cups Milk powder
3 cups Sugar
1/2 cup Choco Chips
3 Tbs Cocoa powder
3 Cardamoms
1 cup Ghee

Recipe:

Put milk, milk powder, sugar in a heavy bottomed vessel and mix them well and heat.

Stir this continuously in medium high flame until it thickens. Add the chocolate chips, cocoa powder and mix them well. Stir this continuously in medium flame for about 10-15 mins.

Add 1/4th of 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, add the cardamom powder.

Mix them well and transfer this two another plate/container.

Once it is almost cooled to room temperature, make a small lemon sized round balls as shown in the picture below. Store them in an airtight container.