Doddapatre(SambraNi Soppina) Sasive

Ingredients:
4 cups of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
Pinch of Turmeric powder
Salt to taste
3/4 cup grated Coconut
1 Green Chilly
1/4 tsp Mustard seeds
1 - 1.5 cups of fresh buttermilk / Curd / Yogurt
2 tsp Ghee

Recipe:

Clean the doddapatre leaves and wash them.

Chop them into small pieces as shown in the picture below. 

Put 2 tsp ghee in a thick bottomed vessel and heat. Add chopped doddapatre leaves, salt, turmeric powder and fry them for about 5 mins in medium flame until its cooked.  Keep it aside until it comes to room temperature.

Grind grated coconut, green chilly and mustard seeds into smooth paste by adding sufficient amount of water.

Put cooked doddapatre leaves, buttermilk (If it is yogurt/curd, put it in a mixer for few seconds before adding it to sasive.), ground masala in a bowl and mix well. Add water and salt if required. It goes well with Rice.

Spicy Banana Chips

Ingredients:
3 - 4 Raw Plantain / Balekayi (Preferred: Amunda(Manga) or Cavendish)
2 tsp Chilly powder
1/4 - 1/3 tsp Turmeric powder
1/4 - 1/3 tsp Asafoetida powder
Salt to taste
Oil

Recipe:

Remove the outer skin of bananas and put them in water for about 3-4 mins. Remove the raw bananas from water and keep them aside for about 4-5 mins.

Slice the banana into thin long shapes as shown in the picture below.

Put 1/4 tsp salt and around 1/2 tsp water in a bowl, mix it well and keep it aside.
Add chilly powder, around 3/4-1 tsp salt, asafoetida powder, turmeric powder in a bowl, mix them well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the sliced banana into the vessel containing hot oil and fry. Once they are almost fried, sprinkle salt water and fry them until they are crisp.

Remove them from oil and keep them in a tissue paper to remove the extra oil. Sprinkle the chilly powder mixture over the hot chips and mix them well. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.