Nendra Banana Skin (Balekayi Sippe) Rasam | ನೇಂದ್ರ ಬಾಳೆಕಾಯಿ ಸಿಪ್ಪೆ ಸಾರು (ರಸಂ)

Banana peels Rasam for Rice 

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

4 - 5 Nendra Banana Skin  |  ನೇಂದ್ರ ಬಾಳೆಕಾಯಿಯ ಸಿಪ್ಪೆ

2/3 cup Yellow Lentils  |  ತೊಗರಿಬೇಳೆ

1/4 - 1/2 tsp Chilly Powder  |  ಮೆಣಸಿನ ಹುಡಿ

1/4 tsp Turmeric Powder  |  ಅರಶಿನ ಹುಡಿ

1/4 tsp Monkey Jack Powder or Tamarind Juice  |  ಉಂಡೆ (ಕೆತ್ತೆ) ಹುಳಿ ಹುಡಿ ಅಥವಾ ಹುಣಸೆ ಹಣ್ಣಿನ ರಸ

Lemon sized Jaggery  |  ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ

1/2 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

Grape sized Tamarind  |  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು

1 - 1.5 tsp Rasam Powder or Sambar Powder  |  ಸಾರಿನ ಹುಡಿ ಅಥವಾ ಸಾಂಬಾರಿನ ಹುಡಿ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

6 - 8 Garlic Cloves  |  ಬೆಳ್ಳುಳ್ಳಿ ಎಸಳುಗಳು

1 tsp Mustard Seeds  |  ಸಾಸಿವೆ

Big Pinch of Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

1 - 2 strands of Curry Leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

4 - 5 tsp Oil  |  ಎಣ್ಣೆ

Recipe:

Put around 1 litre water and 1/4 cup of sour buttermilk in a vessel and keep it aside. Chop banana skin into thin pieces as shown in the picture below and put it in a vessel containing buttermilk water. 

Wash the yellow lentils in water for about 2-3 times and put it in a pressure cooker container. Put this chopped banana skin in another cooker container or pressure cooker. Add turmeric powder, chilly powder, tamarind water or monkey jack powder, jaggery, salt, 1.5 cups of water and cook. (3-4 whistles)

Once the pressure goes off, put this cooked banana skin in a vessel.  

Put grated coconut, 2 Tbs cooked yellow lentils, rasam powder, tamarind, salt, required amount of water and grind it to smooth paste. 

Add the remaining cooker yellow lentils to the cooked banana skin. Add this ground masala, required amount of water and bring it to boil.(Add other ingredients like rasam powder, tamarind water, salt, jaggery if required). Keep the rasam in low flame for about 3-4 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 4-5 tsp oil in a pan. Once it turns golden in color, add mustard seeds asafoetida. Once it starts spluttering, add curry leaves, keep it for few seconds and then add it to Rasam. Mix well before serving. Serve hot along with Rice.

Tips (ಸಲಹೆ): 

 * Putting the chopped Banana skin in Buttermilk water reduces the bitterness and helps to retain it's color

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 * ತುಂಡು ಮಾಡಿದ ಬಾಳೆಕಾಯಿ ಸಿಪ್ಪೆಯನ್ನು ಮಜ್ಜಿಗೆ ನೀರಿನಲ್ಲಿ ಹಾಕುವುದರಿಂದ ಅದರ ಕಹಿ (ಒಗರು) ಕಡಿಮೆ ಆಗುತ್ತದೆ ಮತ್ತು ಬಣ್ಣ ಹಾಗೆ ಉಳಿಯುತ್ತದೆ 

Blog Links:

Banana Chips: https://www.ruchiruchiaduge.com/2008/10/nendra-balekayi-chips.html

Sakkare Berati: https://www.ruchiruchiaduge.com/2016/03/sakkare-berati-sharkara-upperi.html

Balekayi Sippe Palya: https://www.ruchiruchiaduge.com/2008/10/nendra-balekayi-sippe-playa.html

Video Links:

Banana Chips: https://youtu.be/fLnp7AbrQ7I

Balekayi Sippe Rasam: https://youtu.be/T8jNYDxudyo

Sakkare Berati: https://youtu.be/LeZ8xfmWO5w

Hibiscus (Dasavala) Tambli (Thambli | Tambuli) | ದಾಸವಾಳ ಹೂವಿನ ತಂಬ್ಳಿ (ತಂಬುಳಿ)

Hibiscus flower in Coconut, Buttermilk gravy for Rice

Ingredients:

20 - 30 Hibiscus flower  |  ದಾಸವಾಳ ಹೂವು 

1 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

4 - 5 Black Pepper  |  ಕಾಳು ಮೆಣಸು 

1 - 2 Green Chillies  |  ಹಸಿಮೆಣಸು

1/2 tsp Cumin seeds  |  ಜೀರಿಗೆ (1/4 tsp for Masala + 1/4 tsp for Seasoning)

1.5 cups fresh Buttermilk  |  ತಾಜಾ ಮಜ್ಜಿಗೆ

1/2 tsp Mustard seeds  |  ಸಾಸಿವೆ

1 - 2 broken Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

1 strand of Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

5 - 6 tsp Ghee  |  ತುಪ್ಪ 

Recipe:

Separate the Petals from Hibiscus.

Put 3 tsp ghee in a thick bottomed vessel and heat. Add 1/4 tsp cumin seeds, black peppers and saute for 1 min in low flame. Add slit green chillies and fry them for few seconds. Add Hibiscus petals and fry them for about 5-6 mins in low flame.

Grind grated coconut, fried hibiscus flowers into smooth paste by adding sufficient amount of water, salt. (If it is frozen coconut, use hot water while grinding.) 

Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, broken red chillies and 2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. 

Mix well before serving. It goes well with Rice.

Tips (ಸಲಹೆ):

 * Use hot water to grind frozen/refrigerated Coconut

 * Use white part of the Coconut & grind it to smooth paste for best results

 * For Yogurt/Curd, add little water and put it in a Mixer for few seconds

 * Grind the fried Hibiscus only after it is completly cooled

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 * ಫ್ರಿಡ್ಜ್/ ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟ ಕಾಯಿತುರಿಯನ್ನು ರುಬ್ಬುವಾಗ ಬಿಸಿ ನೀರನ್ನು ಬಳಸಿ

 * ತೆಂಗಿನಕಾಯಿಯ ಬಿಳಿಯ ಭಾಗವನ್ನು ಉಪಯೋಗಿಸಿ ಮತ್ತು ನುಣ್ಣಗೆ ರುಬ್ಬಿ 

 * ಮಜ್ಜಿಗೆ ಇಲ್ಲದಿದ್ದರೆ ಮೊಸರಿಗೆ ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಮಿಕ್ಸಿಯಲ್ಲಿ 1 ನಿಮಿಷ ರುಬ್ಬಿ ಹಾಕಿ

 * ಹುರಿದ ದಾಸವಾಳವನ್ನು ಪೂರ್ತಿ ತಣ್ಣಗಾದ ಮೇಲೆ ರುಬ್ಬಿ

Malabar Spinach & Green Gram Curry (Basale Hesarukalu Bendi ) | ಬಸಳೆ ಹೆಸರುಕಾಳು ಬೆಂದಿ (ಗಸಿ)

Malabar Spinach & Green Gram in Coconut Gravy for Rice & Breakfast Items 

Ingredients:

1 bunch of Malabar Spinach  |  ಬಸಳೆ ಸೊಪ್ಪು

1/2 cup Green Gram seeds  |  ಹೆಸರು ಕಾಳು 

Small piece of Banana Stem (Optional)  |  ಸಣ್ಣ ತುಂಡು ಬಾಳೆ ದಿಂಡು (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)

2 medium sized Onions  |  ಈರುಳ್ಳಿ

Grape sized Jaggery  |  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಬೆಲ್ಲ

1/2 tsp Turmeric powder (1/4 tsp for Masala + 1/4 tsp for Cooking)  |  ಅರಶಿನ ಹುಡಿ (1/4  ಚಮಚ ಮಸಾಲೆಗೆ,  1/4  ಚಮಚ  ಬೇಯಿಸಲು)

1/2 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

1.5 cups grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

3 - 4 Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸು

3/4 - 1 tsp Coriander seeds  |  ಕೊತ್ತಂಬರಿ ಬೀಜ 

1/4 tsp Cumin seeds  |  ಜೀರಿಗೆ

Small grape sized Tamarind  |  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

8 - 10 cloves Garlic (1-2 for Masala , Remaining for Seasoning)  |  ಬೆಳ್ಳುಳ್ಳಿ (1-2 ಮಸಾಲೆಗೆ, 8-9 ಒಗ್ಗರಣೆಗೆ )

1 tsp Mustard seeds  |  ಸಾಸಿವೆ

1 - 2 strands Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

3 - 4 tsp Oil  |  ಎಣ್ಣೆ 

Recipe:
Soak green gram seeds in water for about 8-10 hrs. Wash the soaked green gram seeds for about 2-3 times and keep them aside for about 10 hrs for sprouting. 

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 and put this in a Pressure Cooker.

Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the leaves into medium pieces and stems into 1.5 inch sized pieces. Add the cut stems and leaves to a Pressure Cooker.

Chop the onion into medium sized long pieces as shown in the picture below and add it to Pressure Cooker.

Add the sprouted green gram seeds, salt, jaggery, chilly powder, turmeric powder, sufficient amount of water (2 cups) and cook. (3-4 whistles)

Put grated coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, tamarind, 1-2 Garlic pods in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) 

Add the ground masala to the cooked ingredients. Add required amount of water, salt and bring them to boil. Keep the curry in medium flame for about 2 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in low flame until they turn golden in color. Add mustard seeds and sauté. As soon as it starts spluttering, add curry leaves. Add the seasoning to Curry. 

Mix well before serving. It goes well with Rice and Breakfast Items.

Tips (ಸಲಹೆ):

 * Adding Banana stem will enhance the taste or flavour of the Curry

 * Always put the vegetable that takes longer time to cook at the bottom of Pressure Cooker (Banana Stem, Spinach Stem)

 * If you are using frozen / refrigerated Coconut, use hot Water while grinding

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 * ಬಾಳೆ ದಿಂಡು ಪದಾರ್ಥದ ರುಚಿ ಹಾಗು ಪರಿಮಳವನ್ನು ಹೆಚ್ಚು ಮಾಡುತ್ತದೆ

 * ನಿಧಾನಕ್ಕೆ ಬೇಯುವ ತರಕಾರಿಗಳನ್ನು ಯಾವಾಗಲೂ ಪ್ರೆಷರ್ ಕುಕ್ಕರಿನ ತಳ ಭಾಗದಲ್ಲಿ ಹಾಕಿ (ಬಾಳೆ ದಿಂಡು, ಬಸಳೆ ದಂಟು)

 * ಫ್ರಿಡ್ಜ್/ ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟ ಕಾಯಿತುರಿಯನ್ನು ಉಪಯೋಗಿಸುವುದಾದರೆ, ರುಬ್ಬುವಾಗ ಬಿಸಿ ನೀರನ್ನು ಬಳಸಿ

Cooked Banana Flower (Bale Hu) Chutney - Type 2

Ingredients:
6 - 8 florets of Banana Flower / Poombe / Kundige / Bale Hu
1 cup grated Coconut
Pinch of Turmeric powder
Grape sized Tamarind
Small lemon sized Jaggery
Salt to taste
2 Red Chillies
1.5 tsp roasted Sesame seeds
1 tsp Mustard seeds
1 strand Curry leaves
1 - 2 broken Red Chillies
2 tsp Oil

Recipe:
Take 3-4 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.)Put water and little amount of buttermilk in a vessel and keep it aside. Chop banana flower into medium sized pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Remove the chopped banana flower from the water and put it in a pressure cooker. Add salt, turmeric powder, tamarind and jaggery, little amount of water and pressure cook. (2-3 whistles)

Put red chillies, 1 tsp oil in a pan and roast it until it gives nice aroma. Dry roast the sesame seeds until it starts spluttering / starts giving nice aroma and keep it aside.

Put grated coconut, cooked banana flower, fried red chillies in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add roasted sesame seeds and grind them together for a minute. Transfer this ground mixture to a vessel, add enough salt and water(If required) and mix them well.

Put mustard seeds, broken red chillies, oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to Chutney. It goes well with Dosas/Rottis/Rice.

Pineapple Sasive

Ingredients:
1/2 medium sized Pineapple
1 cup grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
Lemon sized Jaggary
1 tsp Mustard seeds (1/2 tsp grinding + 1/2 tsp seasoning)
1/2 cup fresh Buttermilk
Salt to taste
1 strand Curry leaves
1 -2 broken Red Chillies
1 tsp Oil

Recipe:

 Remove outer skin of pineapple and cut into small pieces as shown in the picture below.

Put jaggary, salt, pinch of turmeric powder, chilly powder, chopped pineapple, around 1/2 cup of water in a vessel and cook well. Keep it aside until it comes to room temperature.

Grind grated coconut into smooth paste by adding sufficient amount of water. Add 1/2 tsp mustard seeds and grind them together for few mins into smooth paste.

Put ground masala to cooked pineapple, add buttermilk (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Sasive.) and mix well. Add water and salt if required.

Put mustard seeds, broken red chillies and 1 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Sasive. Mix well before serving. It goes well with Rice.

Hagalakayi Mosaru Gojju / Bitter Gourd Raitha

Ingredients:
1 cup chopped Bitter Gourd / Hagalakayi
2 cups Curd / Yogurt
1-2 Green Chillies
Pinch of Turmeric powder
Pinch of Asafotida powder
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tsp Black Gram seeds
1 - 2 broken Red Chillies
2 strands of Curry Leaves
Salt to taste
2 - 3 Tbs Oil

Recipe:
Remove the seeds and cut the bitter gourd into small pieces as shown in the picture below. Chop green chillies into two halves.

Put 2 Tbs oil, mustard seeds, cumin seeds, black gram seeds, broken red chillies in a thick bottomed vessel/pan and heat.

Once it starts spluttering add pinch of asafoetida, green chillies, curry leaves and fry them for few seconds.

Add chopped bitter gourd, pinch of turmeric powder, salt and fry them for about 10 -15 mins in low/medium flame until it is cooked properly as shown in the picture below. Keep it aside till it comes to room temperature.

Put cooked bitter gourd, 2 cups of curd, required amount of salt in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.)  It goes well with rice/chapathis/paratas.