Gongura(Sorrel Leaves) Tokku

Ingredients:
1 bunch of Sorrel Leaves /  Gongura Soppu (Around 4-5 cups chopped leaves)
Small lemon sized Tamarind
Salt to taste (Around 3-4 tsp)
5 - 6 tsp Red Chilly powder
1/2 tsp Fenugreek seeds
1.5 tsp Coriander seeds
2 - 3 cloves of Garlic
2 - 3 broken Red Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida powder
1/2 tsp Turmeric powder
2 strands of Curry leaves
1/2 cup Oil

Recipe:
Wash and chop the sorrel leaves into medium sized pieces as shown in the picture below.

Put 2/3 amount of oil in a heavy bottomed vessel and heat. Add the chopped sorrel leaves and saute it in medium/low flame until it is cooked as shown in the picture below.

Dry roast the coriander and fenugreek seeds in low flame until it gives nice aroma.

Once its cooled, put it in mixer, add chilly powder, salt and make fine powder as shown in the picture below.

Remove the outer cover of garlic and chop it into medium sized pieces. Put 1 tsp mustard seeds, 1/2 tsp cumin seeds, remaining oil, broken red chillies in a heavy bottomed vessel and heat. Once they start spluttering, add asafoetida powder, chopped garlic, curry leaves, keep it for few seconds.

Add the cooked sorrel leaves, prepared masala mix and mix them well. Keep this in low flame for about 3-4 mins.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator. I tried this recipe from Vahrehvah. Thanks Sanjay for the recipe.

Baale Dindu Khara Dose / Banana Stem Spicy Dosa

Ingredients:
1.5 cups White Rice (Preferred: Sona Masuri)
2 cups crushed Banana Stems
1 cup grated Coconut
4 - 5 Red Chillies
4 - 5 strands of Curry Leaves
1/2 tsp Coriander Seeds
Big Pinch of Asafoetida
Small piece of Ginger
Salt to taste
Ghee / Oil

Recipe:
Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fibre content as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins.

Put chopped banana stems, red chillies, grated coconut, curry leaves, ginger, coriander seeds in a mixer and crush them together as shown in the picture below.

Grind soaked rice along with crushed ingredients, asafoetida into smooth paste. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1-2 mins in medium flame.

Serve hot with any chutney or sambar.The ingredients mentioned above will serve around 15 Dosas.

Baale Dindu(Banana Stem) Sasive

Ingredients:

1 cup chopped Banana Stem / Baale Dindu
2 Red Chillies
Small piece of Ginger
1/2 tsp Mustard seeds
1 cup grated Coconut
Salt to taste
1 cup Yogurt / Curd / Buttermilk
3 - 4 strands of Coriander leaves

Recipe:

Make thin round pieces of banana stem by removing its fibre content and chop them into medium sized pieces as shown in the picture below.

Put chopped banana stems, salt in a pressure cooker container.  Add little amount of water and cook. (2-3 whistles).

Grind grated coconut, red chillies, mustard seeds into smooth paste by adding sufficient amount of water.(If it is frozen coconut, use hot water while grinding.) Add cooked banana stem, ginger and grind them together for about 2-3 mins.  Add this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Sasive.) Garnish with chopped coriander leaves. Mix well before serving. It goes well with Rice.

Rava Masala Vada

Ingredients:
1.5 cups Medium Small Semolina / Bombay Rava / Chiroti Rave

1/4 cup Rice flour
1/4 cup Corn flour
2 medium sized Onion
6 - 8 Green Chillies

2 - 3 tsp grated Coconut

Small piece of Ginger
8 - 10 strands of Mint leaves
8 - 10 strands of Curry leaves

5 - 6 Coriander Leaves
Pinch of Asafoetida powder
Salt to taste
Oil

Recipe:

Put grated coconut, green chillies, mint leaves, curry leaves, ginger in a mixer and crush them together as shown in the picture below. Finely chop the onion and coriander leaves as shown in the picture below.

 

Put semolina, rice flour, corn flour, asafoetida powder, salt, add required amount of water and mix well. Don't make the batter too thin. Keep the dough aside for about 5 mins. Add crushed and chopped ingredients and mix well.

 

Take one plastic sheet/banana leaf. Make lemon sized balls from the mixture and pat them on plastic sheet/banana leaf as shown in the picture below. (Or directly pat it on the hand and put it in the hot oil.)

 

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

Serve hot along with any chutney or tomato ketchup.

Baale Dindu(Banana Stem) Tambli

Ingredients:

1 cup chopped Banana Stem / Baale Dindu

1 - 2 Green Chillies

Small piece of Ginger

3/4 cup grated Coconut

1 - 1.5 cups fresh Buttermilk

Salt to taste

8 - 10 Fenugreek seeds

1/4 tsp Cumin seeds

1/2 tsp Mustard seeds

1 - 2 broken Red Chillies

4 - 5 Curry leaves

1 tsp Ghee

Recipe:

Make thin round pieces of banana stem by removing its fibre content and chop them into medium sized pieces as shown in the picture below.

Grind grated coconut, green chillies into smooth paste by adding sufficient amount of water.(If it is frozen coconut, use hot water while grinding.) Add chopped banana stem, ginger and grind them together for about 2-3 mins. Add this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, fenugreek seeds, broken red chillies, ghee in a pan and heat. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.