Balekayi(Raw Banana) Sandige

Ingredients:
20 - 25 medium sized Raw Banana(Preferred: Amunda/Manga/Bajji Balekayi)
30 - 40 spicy Green Chillies
2 tsp Sesame seeds
1 tsp Asafetida powder or grape sized Asafetida
1 tsp Carom seeds / Oma
3.5 - 4 cups sour Buttermilk
Salt to taste

Recipe:

Put green chillies, asafetida, around 1/2 cup of buttermilk, salt in a mixer and grind them together into medium smooth paste. Add carom seeds and grind them for few seconds. Keep this paste aside.

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.

Put mashed banana, ground masala, remaining buttermilk in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add sesame seeds, salt, water if required and mix them well. The consistency of the batter should be thick as shown in the picture below.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Spread them using a flat spoon as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries or curd or buttermilk. The above mentioned ingredients will serve around 150 Sandiges.

Mavina Hannina Menaskayi

Ingredients:
10 - 12 Wild Mangoes / Kaadu Mavina Hannu
3 - 4 Green Chillies
2 - 3 large Lemon sized Jaggary
Salt to taste
2 cups grated Coconut
3 - 4 Red Chillies
1.5 tsp Black Gram seeds
1.5 tsp Bengal Gram seeds
1/4 tsp Fenugreek seeds
3 - 3.5 tsp Sesame seeds
Pinch of Asafetida
Pinch of Turmeric powder
12- 15 Curry leaves(6 - 8 for Masala, Remaining for Seasoning)
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
2 tsp Oil

Recipe:

Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.

Put around 1/2 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Mash the mango fruits gently and add cut green chillies, jaggary, salt, around 2 cups of water and cook them well by covering a lid.

Dry roast the sesame seeds until it gives nice aroma or it starts spluttering.
Put red chillies, blackgram seeds, bengal gram seeds, fenugreek seeds, 1 tsp oil in a pan and heat. Fry them in medium flame until they give nice aroma. Add turmeric powder, 6-8 curry leaves, asafetida powder and fry them for about 1 min in low flame.

Put grated coconut, fried masala in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add fried sesame seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked mango and bring them to boil.(Add water, jaggary, salt if required) Keep the Menskayi in low flame for about 4-5 mins.
Put mustard seeds, red chilly pieces and 1 tsp oil in a pan. Once it starts spluttering, add 6-8 curry leaves and add it to Menaskayi. Mix well before serving. It goes well with Rice, Dosas, Rottis, Idlis, etc.