Banana pudding(bale hannu kadubu/idly) recipe

Banana fruit is rich in potassium and helps to control sodium balance and useful in hyper tension.It is also useful in improving memory power,gout,rheumatic illness,erectile dysfunction.We can prepare a very delicious and healthy pudding with the help of banana.This pudding is also oil free,and you can prepare it by using idly moulds or plantain leaf.It tastes good with  coconut chutney.

Required ingredients

Rice;2 cups
Well ripened banana(elakki bale/small variety):10-12
Grated coconut(optional):1/2 cup
salt:to taste.

How to prepare banana pudding

Wash and soak rice for 2-3 hours.
Grind rice  and coconut in to coarse paste by adding sufficient water.those who want more sweet can add jaggery while grinding.
Add salt.Remove the peel of banana.Mash them or grind into paste and add to rice mixture.Mix well.
Pour them in to softened banana leaves and fold from four sides or pour to idly moulds and steam cook for 30-45 minutes.Banana pudding is ready.

Surnoli Or sweet dosa recipe

Surnoli is one of the famous breakfast dish of South Karnataka.It is very common in Konkani houses.This dosa is prepared with,rice,rice flakes/avalakki,coconut,jaggery ,buttermilk/curd and fenugreek.In this batter should be kept for fermentation.Fermentation happens with fenugreek,jaggery and buttermilk/curd.This will be be very spongy,sweet and mouth watering.This can be served with ghee/butter,chutney.Have a sweet breakfast.

Surnoli ready to serve

Required ingredients

Rice:2 cups
Grated coconut;1 cup
Rice flakes/avalakki;1 cup
Fenugreek seeds:2 tsp
Jaggery:2-3 cups
Curd/buttermilk:2 cups
Salt;to taste
Turmeric powder:1/4 tsp
Ghee:4 tsp

How to prepare surnoli

Soak rice and fenugreek seeds for 2-3 hours after washing.
Grind them with grated coconut,rice flakes,jaggery and curd.No need of adding any water.Batter should be thick like idly batter.
Add salt and turmeric powder,mix well. Keep it for fermentation  for 8-10 hours.
Heat tava on medium flame.Apply ghee.Take one ladle full of batter and pour it over the tava.Spread little with the back side of tava.
close the lid.Cook both sides by adding little ghee or butter.
Golden coloured surnoli  is ready.

Ashgourd(boodugumbala kadubu)pudding recipe

Boodugumbala or ash gourd is low in calories and helpful in treating diabetes and over weight.Because of high alkaline it helps to maintain the PH level and controls hyper acidity.It eases constipation and tones digestive system.In Ayurveda it is considered as brain tonic and  also used to treat different conditions like cold cough,fever,bronchitis,sinusitis with out any side effects.We can prepare pudding/kadubu/kottige by using this.This one is also steam cooked oil free breakfast.Pudding will have the good qualities of ash gourd and unique smell and taste.If you prepare it by using plantain leaf then the taste will be more.If you don,t have plantain leaf then prepare it by using idly moulds or other container.This tastes good when served with chutney,sambar or any side dish of your choice.Have a delicious breakfast.

Required ingredients

Rice:2cups
Ash gourd grated/finely chopped:2-3 cups
Salt:to taste

How to prepare ash gourd pudding

Wash and soak rice for2-3 hours
Remove the outer peel and seed of ash gourd.Then grate it or finely chop.Add salt to ash gourd.
Grind rice in to smooth paste by adding water.
transfer it to grated/chopped ash gourd and mix well.
Pour it to idly mould or any container or softened banana leaves and fold from fout sides.
Steam cook for 30 -45 minutes.Serve with chutney or any other side dish.

Cucumber pudding(southekayi kadubu)recipe

We know cucumber dosa,salad,sweet dosa.One more popular preparation of Cucumber in South Karnataka is Kadubu/kottige(pudding).This will have the unique smell and taste of cucumber.As it is steam cooked no oil is used here.Those who have plantan leaf they can fold the batter in that or you can pour it in idly container.Pudding which is prepared with plantan leaf will have the smell of that.This will make wonderful breakfast when served with ghee and side dish like chutney.Those who want sweet pudding can add jaggery while grinding the rice.

Required ingredients

Cucumber pudding

Rice:2 cups
cucumber:1 kg
Salt;to taste
Jaggery:(optional) to taste
Plantan leaves8-10

How to prepare cucumber pudding

Wash and soak rice for 2-3 hours.Finely chop or grate cucumber.Add salt and keep it aside.
Grind rice in to smooth paste by using cucumber water which you get while grating or chopping cucumber.No extra water is required.Add jaggery while grinding the rice.If you want sweet).
Mix it with grated or chopped cucumber.
Pour it to softened plantan leaves(by holding on fire) and fold from four sides. or directly pour to idly moulds.
Steam cook for 45 minutes.Cucumber pudding is ready.

South Indian style Tender banana and horse gram sambar recipe(kudu-balekai bendi)

Tender or unripened banana(bale kayi) is used to prepare many dishes like dosa,palya,sambar.Banana is rich in potassium and helpful in hyper tension.Also useful in gout,rrheumatic illness,erectile dysfunction,as a memory tonic etc.Horse gram ,like other legumes rich in protein.It has anti hyperglycemic property.They have the ability to reduce post prandial hyperglycemia by slowing down carbohydrate digestion and reduce insulin resistance.In Ayurveda it is used as an excellent diuretic and useful in kidney stone,rheumatism,worm removal,conjunctivitis,piles.It is also useful in lowering cholesterol level.This sambar is one of the special combination for roti,chapati etc.Horse gram(kudu or huruli) is a good combination with tender banana.This recipe should not be too watery.

 Required ingredients

 Tender/unripened banana:4
Horse gram:1 cup
Grated coconut:1 cup
Salt:to taste
Jaggery:to taste
Chilly powder:to taste
For tempering Oil:1 tsp
Mustard seeds:1 tsp
 Broken red chilly:1

How to prepare Tender banana and horse gram sambar

 Take horse gram in a pan and fry it under medium flame.
Cook them to make soft by adding sufficient water.You can use pressure cooker.
Gently remove the outer layer of tender banana.Cut them in to small cubes and put in water for few minutes. Cook banana cubes by adding salt,jaggery and chilly powder.
Add cooked horse gram to it.
 Grind grated coconut in to smooth paste by adding sufficient water. Add it to the cooked vegetables.Add water if required.
Adjust salt and jaggery. Boil for two minutes.
Heat oil in a pan.Add mustard seeds,broken red chilly.When they splutter pour it to sambar.

Cucumber sweet dosa recipe

We knowcucumber dosa  preparation.Cucumber is rich in Vitamin A,B and C which boost energy and water in the cucumber helps you to keep cool,hydrated.Also rich in minerals like magnesium.potassium.It also helps in weight reduction,expelling kidney stones and other toxins and for some extent it is use ful in cancer.Externally it soothes the skin if applied.
This sweet dosa will  definitely be liked by children.No side dish is required for this dosa.If you want you can have it with chutney or sambar of your choice.

Cucumber sweet dosa

Required ingredients
Grated cucumber:1 cup
Rice;1 cup
Salt:to taste
Grated coconut:4 tsp
Jaggery;8 tsp or to taste
Gghee:4 tsp
How to prepare cucumber sweet dosa
Wash and  soak rice for2-3 hours
Grate cucumber and grind rice with 1/2 cup of grated cucumber,coconut and jaggery to form smooth paste.No need of adding water.Jaggery and cucumber will help to make it thin.
Add remaining cucumber to the batter.Add salt.Mix well
Heat tava on low medium flame.Apply little oil to tava.Take one ladle full of batter and pour it over the and spread it in to circle by the back side of spoon.
tava
Close the lid.Cook on both sides by applying ghee.Serve hot.

Ananas(pineapple )sasive recipe

Sasive is the Kannada name for mustard seeds.Sasive is one of the famous side dish of Coastal Karnataka.Like tambuli it is cool and good for summer.

Colocasia pudding(Kesuvina pathrode) recipe(type -2)

Colocasia pudding

We have discussed regarding kesuvina-pathrode.One more variety of pudding is prepared with that leaf.This type of preparation is common in Konkani people.This is also very tasty preparation.In this No chopping of leaves.Batter is applied to the back side of the leaves and folding them.That will be steam cooked.It is used for breakfast,some times as a side dish for rice,Or as a snack.

Amaranth stem palya(harive dantu) recipe

Amaranth is rich source of iron, calcium,Vitamin A etc.This is very good for pregnant ladies,small children.
In this amaranth stem is used.It is very healthy because of fibre.

Bende kai kayi rasa(Ladies finger sambar-South Indian style)recipe

Ladies finger or bendekai is a very good vegetable.We can prepare many preparations with it.Sambar is also prepared in many ways.One of the popular preparation of Coastal Karnataka is kayi rasa.Here kayi means coconut.Here almost all dishes are prepared by using coconut.This is a nice side dish for rice.Also can be used for dosa,chapati,roti etc.While preparing ladies finger dishes we use tamarind to over come its sliminess.
Required ingredients
Ladies finger:1/2 kg
Salt:to taste
Jaggery:to taste
Tamarind:size of grape
Grated coconut:1 cup
Red chilly:2
Black gram dal:2 tsp
Oil:3 tsp
Mustard seeds:1tsp
Broken red chilly:1
Coriander leaves
How to prepare kayirasa
Wash and cut ladies fine into 3/4 inch size pieces
Soak tamarind in water.squeeze and extract the juice.In a vessel boil tamarind juice,salt and jaggery.You can add extra water.When it starts boiling add chopped ladies finger and cook it.
In a pan fry red chilly and black gram dal by adding little oil till they become crispy and dal turns golden colour.
Grind them with grated coconut by adding sufficient water to form smooth paste.
Add this mix to cooked vegetable.Add water if required ,so that it should have the consistency of sambar.
Adjust salt,boil it.
Heat oil in a pan.Add mustard seeds,broken red chilly.When they splutter add curry leaves and pour it over  sambar.Kayi rasa is ready to serve.

South Indian side dish Avial recipe

Avial is one of the famous side dish of Coastal Karnataka and some parts of Kerala.This suits best with rice.But we can use it with chapati ,roti,dosa etc.In this we can use all vegetables.It resembles like majjige huli or melara.It will be more thick than the usual sambar or melara.It is highly nutritious because it contains the goodness of all vegetables and rich in fibre.In this we have cut the vegetables lengthwise,1/4 inch width and 2-21/2 inch long.We can use any vegetable like drumstick,bitter gourd,carrot,,beans,ridgegourd,bottlegourd ,pumpkin,brinjol etc.
These vegetables will be mixed with coconut gravy.
Required ingredients
Chopped vegetables:4-5 cups
Green peas:1/2 cup
Salt:to taste
Grated coconut:1 cup
Cumin seeds;1 tsp
Green chilly:1
Turmeric powder: a pinch
Butter milk:1 cup
For tempering:oil:1 tsp
              Mustard seeds
              Broken red chilly
              Curry leaves
How to prepare avial

Avial

• Cook all the vegetables and green peas by adding salt.
• Grind grated coconut with turmeric powder,cumin seeds and green chilly to form smooth paste by adding sufficient water.
• Add butter milk to the cooked vegetable and boil it.
• When it starts boiling add coconut mix.Add water if required.It should be thicker than the usual sambar.
• Boil for one minute and put off the fire.
• Heat oil in a pan.Add mustard seeds and broken red chilly.When they splutter add curry leaves and pour it over avial.

Sorekai kadubu(Bottle gourd pudding) recipe

Sorekai or bottle gourd is one of the best vegetable having many nutrients.This vegetable is good for all age group.Because of alkaline nature it is good in hyper acidity.It improves breast milk production.We can prepare a very delicious pudding by using bottle gourd.

Required ingredients

Sorekai kadubu

Rice:3 cups
Bottle gourd:1(3-4 cups of grated bottle gourd)
Salt:to taste
Jaggery(optional): to taste

How to prepare bottle gourd pudding

• Wash and soak rice for 2-3 hours
• Grate or finely chop bottle gourd after removing outer skin and seed.
• Grind rice and jaggery to form smooth paste by adding minimum water.
• Add salt.
• Add grated bottle gourd and mix well.
• Pour it to a container or softened banana leaf and fold from  four sides .Steam cook in steamer or pressure cooker(with out weight) for 30-45 minutes.
• Serve hot with chutney or sambar.

Un ripened jack fruit(Halasina kayi) dosa recipe

Now it is the season of variety of jack fruits.With jack fruit we can prepare many  delicious preparations.One among them is unripened jack fruit dosa.In villages there are selected variety for this dosa.This dosa will be crispy and will have the unique taste  and smell of jack fruit.Cutting and separating the jack fruit is time consuming job.Because of excess gum we have to apply oil to hands while cutting jack fruit.For good variety of jack fruit quantity of rice will be very minimum.but some variety requires more rice.Jack fruit causes gas formation.To compensate that jack fruit preparations should be served with ginger chutney.In our area this dosa is called as halasinakayi dosa or kayisole dosa.

Required ingredients

Rice:2 cups
Unripened jack fruit(after cleaning gum,seed etc):5-6 cups
Salt:to taste

How to prepare unripened jack fruit dosa

• Soak rice for 1-2 hours after washing.
• Cut and separate jack fruit after removing seeds.
• Grind rice ,jack fruits in to smooth paste by adding minimum water.
• Add salt and mix well.
• heat tava on high flame.Take 1/2 ladle of batter and spread it over the tava with the back side of a flat spoon.Dosa should be paper like.
• When it becomes crispy remove from the tava,serve hot with honey and ginger chutney.

South Indian sambar (Mangalore style) recipe

Sambar or 'huli 'or'kodilu' is the combination of cooked vegetables with spices.Sambar can be prepared in many ways.We Mangalorians use coconut instead of dal.In coastal area coconut is used more.Sambar goes well with rice,idly,dosa,chapati etc.Sambar recipe is almost same for all vegetables.Today we will discuss regarding cucumber(Mangalore southe) sambar.

Required ingredients

Cucumber:1
Grated coconut:1 cup

Cucumber sambar

Coriander:2 tsp
Cumin seeds:1/2 tsp
Fenugreek seeds:!/4 tsp
Black gram dal:1 tsp
Red chilly:2 or pepper:1 tsp
Oil:2 tsp
Salt:to taste
Jaggery(optional):to taste
Tamarind:Size of small grape
Turmeric powder
Mustard seeds:1/2 tsp
Curry leaves

How to prepare sambar

• Wash and chop cucumber after removing seeds.
• cook them in sufficient water by adding salt and jaggery.
• In a pan take coriander,cumin seeds, fenugreek,dal,chilly.Add oil and fry in low flame till chilly becomes crispy and dal turns to golden colour.
• Put grated coconut,fried masala,tamarind, turmeric powder in mixie and grind it with sufficient water to form smooth paste.
• Add it to the cooked vegetables and boil it.
• Add curry leaves and boil for 5 minutes.
• Heat oil in a pan.Add mustard seeds,broken red chilly.When they splutter pour it over the Sambar.

Sambar is ready to serve.

South indian famous breakfast dish Rice noodles recipe(ottu shyavige)

South Indian rice noodles(ottu shyavige) is one of the traditional breakfast dish.Usually it is prepared during festivals or for guests.This is one of the tasty homemade breakfast dish.It can be served with Banana rasayana/mango rasayana/coconut milk/methi sambar /with chutney.We can prepare upma with it.that is also very tasty.Ingredients are very less,but the preparation is a long procedure. Usually it is prepared with white rice.Some people prepare it with boiled rice also.Some people mix  both white rice and boiled rice in equal ratio.According to your  taste you can try this.

Required ingredients

Rice:2 cups
Salt:to taste

How to prepare South Indian rice noodles(ottu shyavige) 

• Soak rice for 2 hours after washing.Grind it in to smooth paste after adding sufficient water.
• Transfer it in to a thick bottomed pan.Add salt to taste.
• The thickness of the batter should be thinner than the dosa batter.Adjust the water.
• Heat it on medium flame and start stirring.
• Stirr continuously till it becomes a lump and starts separating from the sides of the pan.
• Allow it to cool.Make balls of the size so that it should adjust your shyavige machine or chakkuli presss.
• Steam cook the balls for 30-45 minutes.
• Put one by one balls in the shyavige machine or chakkuli press and press it.Collect the noodles or shyavige.
• Serve with Coconut milk/banana rasayana/dates rasayana/chutney/methi sambar/any side dish of your choice.

Bolu Huli/Bolu kodilu(Coconut free curry for high cholesterol) recipe

Bolu means plain in Kannada Language.Usually Dakshina Kannada people use coconut or toordal for the preparation of curry.Coconut or dal gives thickness and of course taste to the curry.This bolu huli/curry  is common in summers.This will be watery like rasam but rich in vegetables.This preparation is good for high cholesterol people ,over weight persons and ideal diet after delivery.This goes best with rice.

Required ingredients

Any vegetable (like ash gourd,bottle gourd,pumpkin,ladies finger,brinjol)for example bottle gourd:1
Salt:to taste
Jaggery:to taste
Tamarind:size of grape
Pepper powder:1/2 tsp
For seasoning-Oil:1 tsp

mixed veg bolu huli

Mustard seeds:1 tsp
Broken red chilly:1/2
Curry leaves

How to prepare bolu huli 

• Remove the peel of bottle gourd and cut them into small cubes.
• Soak tamarind in 1/2 cup of water and keep it aside.
• Cook bottle gourd cubes with sufficient water by adding salt,jaggery and pepper powder.
• Squeeze the juice from tamarind and add that to boiling vegetable.
• Cook them till the vegetables become soft.Put off the fire.
• Heat oil in pan.Add mustard seeds,broken red chilly and curry leaves.
• When the mustard seeds splutter add to the curry.

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.

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.