Saggige Roti

About the dish:
This dish is made with rava/ bansi rava. Tastes good since this is fried in a tava. Only few ingredients are required. Time taken to cook this will be little more.

Ingredients:
1. Bansi Ravi/ Saggige- 1 cup
2. Curry leaves - 10 leaves
3. Onion - 1 big
4. Wheat powder - handfull
5. Green chillies - 4
6. Salt
7. Corriander leaves- handfull

Method of Preparation:
1. Cut onions, curry leaves, corriander leaves and green chillies finely.
2. Mix the above ingredients with rava and little wheat powder.
3. Add water while mixing. Ensure that the water added while mixing is enough to make hard balls.
4. Make small balls of this mix, and apply on a cloth. You can also use banana leaf.
5. Flip this cloth on the frying pan, once it is heated.
6. Apply oil/ghee on both the sides and fry it.
7.Best combination is with chutney.
Note: Pictures will be loaded soon.

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Patradye

About the Dish:

This dish is made with the leaf which grows during monsoon season. Our hands tend to itch, while cutting these. But the taste of this is very good. Preparation time is more, but its ok since we don't get to eat this whenever we want. So out of all the hard work we get a very nutritious food to eat.

Ingredients:

1. Thev Leaves(10nos) as shown below.

2.Rice - 1/2 Kg

3. Urad dal- 50gm

4.Green gram- 50gm

5.Tamrind

6.Red chilli

7.Salt

8.Banana leaf for applying the paste

For the masala:

1. Coriander seeds- 1 tbsp

2. Cumin seeds- 1/2 tbsp

3. Grated coconut

4. Red chilli

5.Garlic

6 Turmeric - For quantities see below

7.Onion

Method of Preparation:

1. Wash the leaves with water and cut the leaves finely. Note : Your hands will start itiching while cutting the leaves.

2. Soak rice, urad dal and green gram in water for about 4 hrs and grind to a thick paste as shown below. 3.After some time add tamrind, red chillies and salt while grinding.
4.Add the cut leaves after this while grinding.
5. Remove this paste from the grinder as shown below and add grated coconut and keep aside

6. Make small  balls of this paste and apply this on a banana leaf.

7. Keep the idli vessel as it is done for idli. We need to cook this in steam.

8. Fold the banana leaf and keep it inside the idli vessel once the steam is generated. Keep this for some time till it is cooked.

6. Now for the masala:
 Grind coriander seeds, red chill, onion, coconut, cumin seeds as shown below.

7. Keep this masala for boiling. While it is boiling add some more onion.
8. Once the adye is cooked in the idli vessel, remove the banana leaf and cut it into pieces and add it to the masala kept for boiling.
9. Cook till it starts boiling.
10. Finally add thadka with onion and garlic.

Kori sukka

About the dish:

Chicken sukka also called Kori sukka in Kudla, is one of the most delicious and mouth watering dish.

Easy to cook and less cooking work compared to other recepie's with kori.

Ingredients:

1. Chicken - 1Kg

2. Grated coconut- 1 full

3. Red chilli

4. Turmeric

5. Coriander seeds -1 tbsp

6. Cumin seeds-1/2 tbsp

7. Methi seeds- 1/4 tbsp or less

8. Pepper seeds- 5 nos

9. Onion

10. Garlic- 4 cloves

11.Coriander leaves

Method of cooking:

1. Fry grated coconut and onion with ghee till it turns light brown.

2. Nicely clean and cut the chicken to pieces and keep it for boiling adding salt.

3. Fry and grind the ingredients given above except coriander leaves.

4. When the chicken is cooked add this masala to this, with very little water.

5.Once this is done, garnish with coriander leaves.

Poombe palya

Bambe/ Banana Stem

Bambe/ Banana Stem Gravy:

About the dish:

This is a south Indian dish made of banana stem. Its said that, this should be eaten atleast once in a year, since it acts as good fibrous food and iron. As every part of the coconut is used, the same holds good for banana plantain also. Every part of this can be used as a kalpavraksha. 

Ingredients:

1. Banana stem. 

2. Coriander seeds - 4 tbsp

3.Cumin seeds - 2 tbsp

4. Coconut-1

5. Tamarind juice - as required

6.Mustard- 1/2 tbsp

7. Onion.- 1

8.Garlic- 4 cloves

9.Turmeric

10. Red chilli- 7 to 8

11.Jagerry

Method of preparation:

1. Cutting banana stem is a tedious job. Firstly, you need to remove the outer layers of the stem, until it stop peeling. Or till only one round is left at last.

2. Then you need to cut into pieces. While cutting it, u need to keep removing the thread like structure which keeps coming.

3. Immediately once you cut this, soak it in water. This is to prevent the blackening of the cut pieces.

4. Boil this in water along with salt.

5. For the masala: Fry coriander seeds, cumin seeds, red chilli,  mustard.

6.Grind the above along with grated coconut, onion, garlic.

7. Once the stem is boiled add the above masala.

8. Add jaggery to this and add tamarind juice if required.

9. For the thadka: Take a khadai: Add oil, mustard seeds, curry leaves, onion and garlic.

10. Add this to the cooked stem.

11.Granish with coriander leaves

Masala items

Masala paste

Sweet stuffed chapati

About the dish:

This is a sweet dish. Usually taken during evening tea time.Easy to prepare and less time is required.

Ingredients:

1. Wheat flour

2. Coconut

3. Jaggery

4. Salt

5.Ghee

Method of Preparation:

1. Mix wheat flour with water, with the same proportion as required to make chapati.

2. Make small  balls of this and roll to make flat small chapati.

3. Grate coconut and jaggery and mix it well.

4. Spread this mixture on one side of the small chapati made.

5.Fold it and seal the edges with your fingertips.

6. Fry this on a tava, similarly as chapati. Apply oil/ghee.

Coconut and jaggery mix