Amaranth Leaves(harive soppu) Sasive recipe

Amaranth leaves are rich source of iron and calcium.'Sasive ' means mustard seeds in Kannada language.We can prepare sasive with many vegetables.This preparation is some times  raw ,some times semi cooked depending upon the vegetable.This is also one of the authentic preparation of costal Karnataka.This tastes good with rice.Since it is almost raw this is nice for lunch during summer.Coconut,mustard seeds,butter milk and chilly are common ingredients of the Sasive.let us discuss Harive soppina (amaranth) sasive.Try this and please tell your opinion.
Required ingredients
Amaranth leaves:1 fist
Salt:to taste
Jaggery:to taste
Butter milk: 1 cup
Grated fresh coconut:1/2 cup

Harive sasive

Red chilly:1
mustard seeds:1 tsp
Turmeric powder:1 pinch
How to prepare Amaranth Leaves(harive soppu) Sasive

• Wash and cut amaranth leaves.Cook them with little water by adding salt and jaggery.
• Grind grated coconut with mustard seeds ,chilly and turmeric powder to form smooth paste by adding sufficient water.
• When cooked amaranth gets cool add this mixture to it and mix well.
• Serve chilled Or at room temperature.

Banana(bale hannu) halwa recipe

Banana halwa is one of the best sweet .This will last for few days.This will be little hard like chocolate.You can chew one piece for few minutes.Any ripened banana can be used for this halwa. But' Nendra' which is famous in kerala gives good colour and taste to the halwa.
Required ingredients

Banana halwa

Banana:5-6If it is small variety:10-12
Jaggery:250 grams
Ghee :1/2 cup
Cardamom powder:1/2 tsp
Cashew:8-10
How to prepare banana Halwa

• Apply ghee to a plate and keep it aside.
• Peel the bananas and mash them.Heat it in a thick bottomed pan.
• You have to fry them in lo flame till they are well cooked and turns brown.
• Once it is cooked add jaggery and stirr continuously with out leaving hand.Add ghee when ever it is sticky.Add cardamom powder and cashews.
• Stirring should be continued till it forms a hard lump and starts separating from the sides of the pan.
• Transfer it to pre greased plate and spread it evenly with a spoon.
• When it is cool cut them in desired shape.

Rawa(sajjige) roti recipe

Rawa roti ts one of the tasty breakfast or evening snack dish.With few ingredients you can prepare mouth watering dish.
Required ingredients
Rawa(sajjige/soji)Semolina  medium or small:1 cup
Banana :1-2

Rawa roti

Grated coconut:1/4 cup
Ginger:1/2 inch
Salt:to taste
Ghee:2 tsp
How to prepare rawa roti

• Put all the above said ingredients in mixer and grind it with little water to form coarse paste.
• Transfer it to a bowl.Take one ladle full of batter and pour it over pre heated tava.Spread evenly with back side of spoon.
• Cook on both sides with medium flame.
• Serve hot with ghee.

Dates(Kharjoora) payasam

We have discussed sweets prepared out of dates.One more sweet with all good nutrients of dates is Dates payasam.This is also one of easy to prepare sweet.
Required ingredients
Dates:1 cup
Fresh coconut:1
Jaggery:1/2 cup
Raisins And cashews:10-15 each
Cardamom powder:1 tsp
Ghee:2 tsp
How to prepare Dates(Kharjoora) payasam

 dtes payasam

• Wash and soak dates for 1/2-1 hour in water after removing seeds.
• Grind fresh coconut  to form smooth paste by adding sufficient water.Squeeze it through clean cloth and extract thick coconut milk.
• Add little more water to that coconut and squeeze the thin coconut milk.Keep them separately.
• Cook soaked dates in thin coconut milk.After cooling grind it.
• Transfer it to a big vessel.Add jaggery and boil it.Depending upon dates quantity of jaggery varies.Adjust  jaggery according to your taste.
• Boil till jaggery completely dissolves.
• Add thick coconut milk and cardamom powder.
• When it stars boiling that is 1-2 bubbles appear put off the fire.
• Heat ghee in a pan.fry cashews and raisins and pour it over the payasam.
• Dates(Karjoor)payasam is ready to serve.

Kesuvina Pathrode(colocasia leaves pudding)

Colocasia pudding is very tasty break fast dish.It is steam cooked.'kesuvina soppu' is the Kannada name for Colocasia leaves.Colocasia is commonly available in the backyard of Dakshina Kannada houses!!Any time one can prepare pudding,but in DK one variety of leaves available which grows on trees.(marakesu)Pudding prepared out of that leaves will be more tasty.That is available from July 15th to Aug 15th.Only drawback of colocasia is  it gives itching.To compensate it one has to use tamarind and coconut oil.
Required ingredients
Colocasia leaves:20
Rice:2 cups
Tamarind:size of lemon
Salt:to taste
Jaggery:size of lemon
Black gram dal:1/2 cup(optional)
Coriander seeds:2 tsp
Chilly:4-5

Fresh pathrode ready to serve

(those who want spicy pudding can add more chilly or pepper)

How to prepare  pathrode(colocasia leaves pudding)

• Soak rice and black gram dal for 2-3 hours.
• Grind it with above said ingredients except colocasia leaves in to coarse paste by adding sufficient water.
• Finely chop colocasia leaves after washing it.(After chopping if you get itching in palm apply coconut oil).
• Mix it with grounded mixture.
• Pour it over a container or plantan leaf and fold it.(If you are folding in plantan leaf you should make it soft by holding on fire).
• Steam cook it  for 45 minutes to one hour.
• Serve hot with coconut oil or ghee. 

Sore kayi(bottle gourd peel) sippe tambuli

Sorekayi is called as lagenaria leucantha in Latin.It is useful in liver and kidney disorders.Bottle  gourd is rich in water content.So it is very useful in weight reduction.

Required ingredients
Sore sippe:1 fist
Grated coconut:1/2 cup

Bottle gourd

Cumin seeds:1/2 tsp
Pepper:5-6 grains
Buttermilk:3 cups
Salt:to taste
Ghee:1 tsp
Mustard seeds:1/2 tsp
Red chilly:1/2
How to prepare Sore sippe tambuli

• Wash and cook the sore peel.
• Grind it with grated coconut,pepper,cumin seeds to form smooth paste by adding sufficient water.
• Transfer it in to serving bowl.Add buttermilk and salt.Mix well.
• Tempering is done with heating ghee,mustard seeds and chilly.

Heere(Ridge gourd peel) sippe tambuli

Heere is called as Luffa acutangela in Latin.it is useful in skin disorders especially in children.It improves peristaltic movement of intestine.

Heere plant

Required ingredients
Heere sippe:1 fist
Grated coconut:1/2 cup
Cumin seeds:1/2 tsp
Pepper:5-6 grains
Buttermilk:3 cups
Salt:to taste
Ghee:1 tsp
Mustard seeds:1/2 tsp
Red chilly:1/2
How to prepare Heere sippe tambuli

• Wash and cook the  Heere peel.
• Grind it with grated coconut,pepper,cumin seeds to form smooth paste by adding sufficient water.
• Transfer it in to serving bowl.Add buttermilk and salt.Mix well.
• Tempering is done with heating ghee,mustard seeds and chilly.

SihiKumbala (Cucurbita pepo) sippe tambuli

Sihi kumbala

Sihikumbala peel helps peristalstic movement of intestine.Reduces vata.It is cool in nature.
Required ingredients
SihiKumbala sippe:1 fist
Grated coconut:1/2 cup
Cumin seeds:1/2 tsp
Pepper:5-6 grains
Buttermilk:3 cups
Salt:to taste
Ghee:1 tsp
Mustard seeds:1/2 tsp
Red Chilly:1/2
How to prepare Sihikumbala sippe tambuli

• Wash and cook the Sihi kumbala peel.
• Grind it with grated coconut,pepper,cumin seeds to form smooth paste by adding sufficient water.
• Transfer it in to serving bowl.Add buttermilk and salt.Mix well.
• Tempering is done with heating ghee,mustard seeds and chilly.

Pudina(Mentha arvensis) soppina Tambuli

Pudina is called as mint in English,Mentha arvensis in Latin.It improves appetite.
 Required ingredients

pudina plant

Tender pudina leaves:1 fist
Pepper :8-10 grains
Grated  coconut:1/2 cup
Butter milk:3 cups
Salt:to taste
Ghee:1 tsp
Mustard seeds:1 tsp
Red chilly:1/2
How to prepare pudina soppu tambuli

1. Collect tender leaves of pudina in early morning,wash and drain the water.
2. Grind the leaves,pepper,coconut in to smooth paste by adding sufficient water.Transfer the content in to serving bowl.
3. Add buttermilk and salt.Mix well.
4. Tempering can be done with mustard seeds and chilly by using ghee. 

Haralu soppu(Ricinus communis) tambuli

Haralu/Audala is called as eranda in Sanskrit language,Ricinus communis in Latin.It is good vata passifier,eases constipation.

Haralu plant

Required ingredients
Tender haralu leaves:1 fist
Pepper :8-10 grains
Cumin seeds:1 tsp
Grated  coconut:1/2 cup
Butter milk:3 cups
Salt:to taste
Ghee;1 tsp
Mustard seeds:1 tsp
Red chilly:1/2
How to prepare haralu soppu tambuli

• Collect tender leaves of Haralu in early morning,wash and drain the water.
• Fry them in a pan with  cumin seeds in low flame till they become wilt.
• Grind the leaves,pepper,coconut in to smooth paste by adding sufficient water.Transfer the content in to serving bowl.
• Add buttemilk and salt.Mix well.
• Tempering can be done with mustard seeds and chilly by using ghee.

Seege kudi(Acacia sinuata) tambuli

Seege plant

Seege is called as Sathala in Sanskrit,Acacia sinuata in Latin.It improves digestion,Reduces vata and pitta.It is usually used  for suthika lady(Lady after delivery).
Required ingredients
Seege kudi:1 fist
butter milk:3 cups
Salt:to taste
Mustard seeds:1/2 tsp
Red chilly :!/2
Ghee:1 tsp
How to prepare seege soppu tambuli

• Collect tender leaves of seege in early morning and wash it.Add 4 cups of water and boil it. It should reduce to 2 cups.
• Allow it to cool.Add buttermilk and salt,mix well.
• Tempering can be done by heating ghee,mustard seeds and red chilly.

Honnagane(Alternanthera sessilis) tambuli

Honnagone plant

Honnagane is called as Mathsyakshi in Sanskrit,Alternanthera sessilis in Latin.It is cool in nature,reduces vata pitta,improves hair growth and eye sight.
Required ingredients
Tender honnagane leaves:1 fist
Pepper :8-10 grains
Cumin seeds:1 tsp
Grated  coconut:1/2 cup
Butter milk:3 cups
Salt:to taste
Ghee;1 tsp
Mustard seeds:1 tsp
Red chilly:1/2
How to prepare honnagone soppu tambuli

• Collect tender leaves of Honnagane in early morning,wash and drain the water.
• Fry them in a pan with  cumin seeds in low flame till they become wilt.
• Grind the leaves,pepper,coconut in to smooth paste by adding sufficient water.Transfer the content in to serving bowl.
• Add buttermilk and salt.Mix well.
• Tempering can be done with mustard seeds and chilly by using ghee.
•   

Kakkesoppu tambuli

Kakke soppu is called as Aaragwadha in Sanskrit,Cassia fistula in Latin.It eases constipation,vatahara,reduces fever,reduces bodyache.Contraindicated in diarrhoea.
Required ingredients
Tender leavesofKakke:1 fist

Kakke tree

Pepper :8-10 grains
Cumin seeds:1 tsp
Grated  coconut:1/2 cup
Butter milk:3 cups
Salt:to taste
Ghee;1 tsp
Mustard seeds:1 tsp
Red chilly:1/2
How to prepare Kakke soppu tambuli

• Collect tender leaves of Kakke in early morning,wash and drain the water.
• Fry them in a pan with  cumin seeds in low flame till they become wilt.
• Grind the leaves,pepper,coconut in to smooth paste by adding sufficient water.Transfer the content in to serving bowl.
• Add butte milk and salt.Mix well.
• Tempering can be done with mustard seeds and chilly by using ghee.

Doddapatre soppina tambuli

Doddapathre  is called as Plectranthus amboinicus in Latin.It is very useful in cold ,cough,skin rashes.
Required ingredients

Doddapathre leaves

Doddapathre soppu:1 fist

Pepper :8-10 grains
Cumin seeds:1 tsp
Grated  coconut:1/2 cup
Butter milk:3 cups
Salt:to taste
Ghee;1 tsp
Mustard seeds:1 tsp
Red chilly:1/2
How to prepare Doddapathre soppu tambuli

• Collect tender leaves of  Doddapathre early morning,wash and drain the water.
• Fry them in a pan with  cumin seeds in low flame till they become wilt.
• Grind the leaves,pepper,coconut in to smooth paste by adding sufficient water.Transfer the content in to serving bowl.
• Add butte milk and salt.Mix well.
• Tempering can be done with mustard seeds and chilly by using ghee.

Punarpuli(cocum) sippe tambuli

Punarpuli or cocum is very cooling in nature.It is very useful in gastric irritation.
Required ingredients
Punarpuli(cocum) sippe:4-5(fresh or dried)

Fresh cocum

Cumin seeds:1/2 tsp
Pepper:8-10 grains
Grated coconut:1/2 cup
Salt:to taste
Buttermilk:3 cups
Ghee:1 tsp
Mustard seeds:1/4 tsp
Red chilly:1/2

How to prepare punarpuli sippe tambuli

• Fry  punarpuli sippe in low flame with cumin seeds by adding little ghee.
• Grind them with pepper,grated coconut in to smooth paste by adding sufficient water.
• Transfer them in to serving bowl.Add buttermilk and salt.Mix well.
• Tempering is done with heating ghee,mustard seeds and chilly.