Chinese Orange Chutney

Ingredients:
5 - 6 Chinese Oranges
6 - 8 Green Chillies
Big pinch of Asafoetida powder
Salt to taste
3/4 cup grated Coconut
1 tsp Mustard seeds
1/4 tsp Cumin seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Cut the green chillies, chinese oranges(remove the seeds) into medium sized pieces as shown in the picture below.

Put 1 tsp oil in a heavy bottomed vessel, add pinch of asafoetida powder, chopped green chillies and fry them for few seconds. Add chopped chinese oranges, salt and cook them in medium flame for about 4-5 mins without adding any water.

Grind grated coconut into smooth paste by adding sufficient amount of water. Add cooked chinese oranges and grind them together for few seconds.

Put 1 tsp oil, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add pinch of asafoetida powder, curry leaves and add the seasoning to Chutney. Mix well before serving. It goes well with Dosa/Idli/Rotti, etc.

Mixed Vegetable Sandige

Ingredients:
1 KG Indian Ivy Gourd / Thindora / Thondekayi
1 KG Okra / Bendekayi
1/4 KG Green Chillies
1/4 Kg Bitter Gourd
2.5 litres of sour Buttermilk
1 - 1.5 tsp Asafoetida powder or Small grape sized Asafoetida
Salt to taste

Recipe:
Wash the vegetables and keep them aside. Slice each ivy gourd into 2-3 medium thin pieces. Cut the other vegetables 1 inch long as shown in the picture below.

Put buttermilk, salt, asafoetida powder in a vessel and mix well.

Add the vegetables and mix well.

Cover one plastic sheet, place some hard material over that and keep it aside for about 7-8 hrs.

Remove the vegetables from the buttermilk and sun dry.

Evening put this vegetables again in the leftover buttermilk. Repeat this step until all the buttermilk gets absorbed(3-4 days). Sun dry the buttermilk chillies for next 6-8 days. Store them in an airtight container.

Microwave the sandiges or fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk.

Baale Hannu(Banana) Payasa

Ingredients:
4 large Banana (Preferred: Nendra)
1.5 - 2 cups Jaggary
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
1.5 tsp Broken Cashew Nuts
1.5 tsp Raisins
4 - 5 Cardamoms
Pinch of Salt (Optional)
2 - 3 tsp Ghee

Recipe:

Remove the outer cover of bananas and mash them properly as shown in the picture below.

Put the mashed bananas in a heavy bottomed vessel, add around 1.5 cups of water and cook them well in medium flame for about 15 mins.

Add jaggary and fry them in low flame for about 15 mins until it turns light golden in color. Add 1-2 tsp ghee and fry them for about 2-3 mins in low flame. (This can be preserved in refrigerator for few months)

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 2.5 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked banana, mix them well and bring it to boil. Add pinch of salt and jaggary if required and bring them to boil.

Put 1 tsp ghee in a pan and heat. Add broken cashew nuts, raisins and fry them in medium flame until they turn light golden in color.

Add the thick coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds, fried cashew nuts, raisins and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.

Ragi Chakkuli

Ingredients:
5.5 cups Millet / Ragi or 6 cups Millet Flour / Ragi Hudi
3 cups Black Gram seeds / Uddina bele
2 tsp Chilly powder
1 tsp Cumin seeds / Jeera
2 tsp Sesame seeds
3/4 tsp Asafoetida powder
10 - 12 tsp Butter/ Benne
Salt to taste
Oil

Recipe:
Take 2 cups of black gram seeds in a pan and fry it in a microwave or stove until it gives nice aroma or it turns golden in colour by without adding any oil.

Once it is cooled, make smooth powder by grinding it in a mixer as shown in the picture below.

Soak millet in water for about 5-6 hrs. Wash them properly and grind them into smooth paste by adding sufficient amount of water. (For Millet flour, this step can be excluded.)

Add butter, salt, cumin seeds, sesame seeds, chilly powder, asafoetida powder and mix them well.

Add prepared black gram seeds powder to the same vessel and mix them well. Add water if required. (Don't make the dough too thin.) Kneed the dough properly and keep it aside by covering a lid for about 15 mins.

Fill the Chakkuli maker with this dough and press into round shape in a wax paper or a plastic sheet as shown in the picture below.

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

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

Deegujje/Deevi Halasu(Breadfruit) Boluhuli

Ingredients:
1/2 medium sized Breadfruit / Deegujje / Deevi Halasu
2 medium sized Onion
3 - 4 Drumsticks / Nuggekayi
1 - 2 Green Chillies
3/4 - 1 cup cooked Yellow Lentils
1/4 tsp Chilly powder
1/2 tsp Rasam powder
Pinch of Turmeric powder
Lemon sized Jaggary
Grape sized Tamarind
1 tsp Mustard seeds
Big pinch of Asafoetida powder
Salt to taste
5 - 6 Curry leaves
2 - 3 strands of Coriander Leaves
1 - 2 broken Red Chillies
1 tsp Oil

Recipe:

Remove outer skin, innermost part of the breadfruit and put them in water for about 3-4 mins. Chop them into medium sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below. Cut the green chillies into two halves. Chop the drumsticks into 1.5 inch sized long pieces as shown in the picture below.

Put tamarind, little amount of water in a bowl. Squeeze and keep it aside.
Put chopped breadfruit, onion, green chillies in a vessel. Add chilly powder, jaggary, salt, turmeric powder, tamarind water, required amount of water and cook by covering a lid.

Once its almost cooked add chopped drumsticks and cook them well.

Once it is cooked, add cooked yellow lentils, rasam powder and bring it to boil. Add chopped coriander leaves and switch off the flame.

Put mustard seeds, broken red chillies oil in a pan and heat. Once it starts spluttering, add curry leaves, asafoetida powder and keep this for few seconds and then add it to Boluhuli. It goes well with Rice.