Gujje(Tender Raw Jackfruit) Majjige Huli

Ingredients:
1/2 medium sized Tender Raw Jackfruit / Ele Halasinakayi / Gujje
2 cups grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
1 - 1.5 fresh Buttermilk / Yogurt / Curd
1 - 2 Green Chillies
Salt to taste
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
1 tsp Oil

Recipe:

Apply little oil on your hands and cut it into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the outer skin of jackfruit. Gently remove the inner part and cut them into medium sized pieces as shown in the picture below.

Put them in water for about 4-5 mins. Remove them from water and put them in a pressure cooker, add little amount of water, salt, chilly powder, turmeric powder and cook them well.(1-2 whistles)

Put grated coconut, green chillies 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 this ground coconut to a vessel containing cooked tender raw jackfruit and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)

Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.

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.