Nugge Soppu(Drumstick Leaves) Palya

Ingredients:
1 bunch of tender Drumstick leaves / Ele Nugge Soppu or 2 cups chopped leaves
1 cup Black Eyed Peas / Alasande Kaalu
3 - 4 tsp Grated Coconut
2 - 3 Green Chillies
1 large Onion
2 medium sized Tomatoes
2 Garlic flakes
1/4 tsp Turmeric Powder
1/2 tsp Sugar
Salt to taste
Pinch of Asafoetida powder
1/2 tsp Cumin Seeds
1 tsp Mustard Seeds
5 - 6 Curry Leaves
3 - 4 tsp Oil

Recipe:
Remove the drumstick leaves from its stem, wash them and keep them aside.

Soak black eyed beans in water for about 7-8 hrs. Wash this soaked black eyed beans 2-3 times and drain the water. Put this in a pressure cooker, add sufficient amount of water, salt and cook. (2-3 whistles) Drain the excess water content if exists.

Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into two halves. Chop the drumstick leaves into small pieces as shown in the picture below.

Put mashed garlic flakes and oil in a thick bottomed vessel and fry. Once it turns to golden in color add mustard seeds, cumin seeds and fry. Once it starts spluttering, add curry leaves, chopped green chillies, chopped onion, turmeric powder, asafoetida powder and fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped drumstick leaves, salt, sugar and fry them for about 4-5 mins in medium flame. Add chopped tomato and fry them in medium flame for about 4-5 mins.

Add cooked black eyed beans, grated coconut and mix well.

Keep the palya in low flame for about 1-2 mins. Mix well before serving. It goes well with Rice/Chapathis.

Genasina Happala / Sweet Potato Papad

Ingredients:
2 Kg Sweet Potatoes / Genasu
1 tsp Sesame seeds
Salt to taste
1 tsp Chilly powder
Oil

Recipe:

Wash and peel the sweet potatoes and cut them into medium sized pieces as shown in the picture below.

Place them in a traditional steamer or pressure cooker. Add around 3/4 cup of water, salt, chilly powder and steam cook for about 20-30 mins.

Grind the cooked sweet potato into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.

Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Remove one plastic sheet, place the papad upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

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

It can be served by either microwaving or frying it in oil. Serve as it is or along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 60 Happalas.

Onagisida Baale Hannu / Sun Dried Banana

Ingredients:
Ripen Banana / Baale Hannu

Recipe:

Remove the outer cover of each banana and chop them into thin long pieces as shown in the picture below. Place this in a plastic sheet and sun dry for about 6-8 days. 

Store them in an airtight container and server them as it is. 

Avalakki(Beaten Rice) Chakkuli

Ingredients:
1 KG medium thick Beaten Rice / Dappa Avalakki
1 bunch of Coriander leaves
20 - 25 Green Chillies
1 tsp Asafoetida powder / Large grape sized Asafoetida
2.5 - 3 tsp Sesame seeds / Ellu
5 - 6 cups sour Buttermilk
Salt to taste

Recipe:

Put beaten rice, sesame seeds in a vessel. Add buttermilk, around 15 cups water and keep it aside for about 30 mins.

Put green chillies, coriander leaves, asafoetida  around 1/2 cup of water, salt in a mixer and grind them together into medium smooth paste.  Keep this paste aside.

Put soaked beaten rice, ground masala, salt in a mixer/grinder and grind them together into smooth paste by adding sufficient amount of water. 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 in a Chakkuli maker and press them in a round shape as shown in the picture below.

Sun dry the Chakkulis for about 6-8 days. Store them in an airtight container.

Fry them in oil and serve. It goes well along with Rice and Rasam or curd or buttermilk. The above mentioned ingredients will serve around 150 Chakkulis.

Hudi Uppittu / Shaale Sajjige

Ingredients:
1 cup Wheat grains / Godhi
1 cup Millet grains / Ragi
1 cup Sorghum / Jowar/ Jola
1 cup Green Gram seeds / Hesaru
3/4 - 1 cup Sugar
1 cup Jaggary
Pinch of Salt

Recipe:

Soak all the grains separately in water for about 8-10 hrs. Wash them separately in water for about 2-3 times and drain the water content and tie them separately in cotton cloths for about 10-12 hrs.

Sun dry the sprouted grains for about 8-10 days.

Grind the sugar into smooth powder and keep it aside. Mash the jaggary properly using any hard material and keep it aside. Grind the fried grains in a mixer into smooth powder and mix them well. Put this in a thick bottomed vessel and heat. Fry this in low/medium flame for about 15 mins until it gives nice aroma.

Once it is cooled to room temperature, add powdered sugar, salt, mashed jaggary, mix them well and serve. Store it in an airtight container. The above mentioned ingredients will serve around 5 cups of powder.