Kori Rotti(Crispy Rice Crapes) Bath(Upma/Oggarane)

Ingredients:
1 packet of Kori Rotti / Crispy Rice Crapes (Available in Grocery Stores)
1 large Onion
2 medium sized Tomatoes
1/4 tsp Turmeric powder
1/2 tsp Garam Masala
1/2 tsp Sugar
Salt to taste
2 Green Chillies
Pinch of Asafetida powder
1 tsp Mustard seeds
3 - 4 tsp grated Coconut
3 - 4 strands of Coriander leaves
6 - 8 Curry leaves
2 tsp Oil

Recipe:
Mash the rice crapes as shown in the picture below.

Chop onion, tomato into medium sized thin pieces, cut green chilly into two pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add green chillies, asafoetida powder, turmeric powder, curry leaves and chopped onion. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomatoes, salt, garam masala, sugar and fry them for about 2-3 mins in medium flame. Add around 2 cups of water and cook them well by covering a lid.

Put mashed rice crapes, grated coconut and mix well. Keep the bath in low flame for about 1-2 mins.

Garnish with chopped coriander leaves and serve hot.

Semige Chitranna Using Hunasekayi Tokku

Ingredients:
4 - 5 Semige / Ottu Shyavige
1/2 cup finely grated Coconut
2 - 3 tsp Hunasekayi Tokku
Salt to taste
3 - 4 strands of Coriander leaves
8 - 10 Curry leaves
1 tsp Black Gram seeds
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1.5 tsp Bengal Gram seeds
2 tsp Peanuts / Ground Nuts
3 tsp Oil

Recipe:

Break the semige into small pieces as shown in the picture below.

Put grated coconut, hunasekayi tokku to the broken semige and mix them well.

Chop the onion into medium sized thin pieces as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, cumin seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped onion and fry them for about 4-5 mins in low/medium flame.

Add semige and mix them well. Keep this semige oggarane in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and serve hot.

Semige(Ottu Shyavige) Chitranna

Ingredients:
5 Semige / Ottu Shyavige
2 medium sized Onion
2 large Capsicum
1/2 cup finely grated Coconut
4 - 5 Green Chillies
1 medium Lemon or 2.5 - 3 tsp fresh Lemon Juice
3/4 tsp Turmeric powder (1/2 tsp for Masala + 1/4 tsp for Seasoning)
1 - 1.5 tsp Sugar
Salt to taste
2.5 tsp Bengal Gram seeds
1 tsp Black Gram seeds
1 tsp Mustard seeds
1 - 2 broken Red Chillies
8 - 10 Curry leaves
4 - 5 tsp Oil

Recipe:

Break the semige into small pieces as shown in the picture below.

Put lemon juice, sugar, salt, 1/2 tsp turmeric powder in a bowl and mix them well. Add this to broken semige and mix them well.

Chop the onion, capsicum into medium sized thin pieces as shown in the picture below. Cut the green chillies into two halves.

Put mustard seeds, black gram seeds, bengal gram seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies, onion, 1/4 tsp turmeric powder, salt and fry them for 4-5 mins in medium flame. Add chopped capsicum and fry them in medium flame for about 4-5 mins until they cook.

Add broken semige, grated coconut and mix them well. Keep the chitranna in low flame for about 2-3 mins.

Serve hot.

Halasina Hannina Oggarane

Ingredients:
12 - 15 Jackfruits / Halasina Hannina Sole
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
Salt to taste
3 Red Chillies
2 tsp Coconut Oil

Recipe:

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Put black gram seeds, mustard seeds, broken red chillies, oil in a thick bottomed vessel and heat. Once it starts spluttering, add jackfruit and mix them well. Add salt and cook the jackfruits in low flame by covering a lid until its cooked. Stir this once in 2-3 mins.

Serve hot.

Semige Sihi Chitranna

Ingredients:
4 - 5 Semige / Ottu Shyavige
1/2 cup grated Coconut
5 - 6 Red Chillies
1/4 tsp Turmeric powder
Grape sized Tamarind
1.5 tsp Coriander seeds
Medium lemon sized Jaggary
1.5 tsp Mustard seeds (3/4 tsp for Masala and 3/4 tsp for Seasoning)
5 - 6 Curry leaves
Salt to taste
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds
1 - 2 tsp Peanuts / Ground Nuts
2 tsp Oil

Recipe:

Break the semige into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put red chillies, coconut, turmeric powder, coriander seeds, salt, jaggary, tamarind in a mixer and grind them coarsely by without adding any water as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, ground masala and fry them for about 1-2 mins in low flame.

Add semige and mix them well. Keep this semige oggarane in low flame for about 2-3 mins.

Serve hot.

Semige Oggarane(Uppukari)

Ingredients:
4 - 5 Semige / Ottu Shyavige
2 - 3 Green Chillies
5 - 6 Curry leaves
3 - 4 tsp grated Coconut
Pinch of Salt
1 tsp Mustard seeds
1.5 tsp Black Gram seeds
2 tsp Oil

Recipe:

Break the semige into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put mustard seeds, black gram seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies fry them for few seconds. Add semige and mix them well.

Add grated coconut, pinch of salt and mix them well. Keep this semige oggarane in low flame for about 2-3 mins. Serve hot.

Cooked Sweet Potatoes(Genasu)

Ingredients
2 - 3 medium sized Sweet Potatoes / Sihi Genasu
1/4 tsp Chilly powder
Large grape sized Jaggary
Pinch of Turmeric powder
Salt to taste
1/4 - 1/3 cup of Water

Recipe:
Peel the sweet potatoes, wash them and cut them into medium sized pieces as shown in the picture below.

Put 1/3 cup of water, salt, jaggary, chilly powder, turmeric powder in a pressure cooker and mix them well. Add diced sweet potatoes, mix them well and pressure cook. (1 whistle). Once the pressure goes off, keep them in low flame until all the water content gets evaporated. Transfer this two a serving plate and serve hot.

Huli Avalakki(Poha) / Gojjavalakki

Ingredients:
2 cups thick Beaten Rice / Avalakki / Poha
1/2 cup grated coconut
2 - 3 Red Chillies
Large grape sized Tamarind
2 - 3 tsp Jaggary
1 tsp Mustard seeds (1/2 for Masala + 1/2 for Seasoning)
1/2 tsp Turmeric powder
5 - 6 Curry leaves
1 tsp Black Gram seeds
2 tsp Bengal Gram seeds
2 tsp Peanuts
Salt to taste
2 - 3 tsp Oil

Recipe:

Put beaten rice in a vessel, add enough water and keep it aside. After 15 - 20 mins, drain the excess water and keep it aside.

Put grated coconut, red chillies, turmeric powder, tamarind, jaggary, salt, 1/2 tsp mustard seeds in a mixer.

Grind them coarsely by adding little amount of water as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves and ground masala. Fry them for around 4-5 minutes in medium flame.

Add soaked beaten rice and mix them well. Keep this in low flame for about 4-5 mins.

Mix them well and serve hot.

Balekayi Uppukari (Usli)

Ingredients
4 medium sized Raw Banana / Balekayi
1/2 medium sized Onion
1/2 cup thick Beaten Rice / Poha / Dappa Avalakki
2 - 3 Green Chillies
2 tsp Grated Coconut
4 - 5 strands of Coriander leaves
4 - 5 Curry leaves
1 tsp fresh Lemon Juice
1/4 tsp Chilly powder
1/4 tsp Turmeric powder
1/2 tsp Sugar
Salt to taste
1 tsp Mustard seeds
1 tsp Bengal Gram seeds
1 tsp Black Gram seeds
Pinch of Asafetida powder
2 tsp Oil

Recipe:

Cook the raw banana in a pressure cooker by adding sufficient amount of water(2-3 whistles).

As soon as the pressure goes off, remove the outer skin of raw bananas as shown in the picture below.

Mash the cooked hot bananas using any hard material as shown in the picture below.

Chop the coriander leaves into small pieces as shown in the picture below. Cut the green chillies into two halves. Chop the onion into medium sized thin pieces as shown in the picture below.

Put beaten rice in a bowl, add around 1 cup of water and mix well. Keep this aside for about 10 mins. Drain the excess water and keep it aside. Put fresh lemon juice, salt, sugar, turmeric powder, chilly powder in a bowl and mix them well. Add this lemon juice mix to the mashed bananas and mix them well.

Put mustard seeds, black gram seeds, bengal gram seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies, asafetida powder and fry them for about 30-40 seconds. Add chopped onion and fry them in medium flame until onion turns light golden in color. Add grated coconut, chopped coriander leaves and fry them in medium flame for about 2 mins.

Add mashed bananas, soaked beaten rice and mix them well. Keep this in medium flame for about 3-4 mins. Garnish with mixture or sev and serve hot.