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.