Ragi hittina bonda (Finger millet bonda)

Ingredients:

150 gm Ragi hittu (Finger millet flour)

50 gm Kadle hittu (Besan flour)

1/2 cup water
1 cup chopped Onion
1/4 cup finely chopped curry leaves and coriander leaves
1/2 cup chopped Palak (Spinach)
1/2 cup finely chopped Potato
5-6 finely chopped green chilly
1 spoon finely chopped Ginger
1 spoon Baking soda
Salt
Oil for frying

  

Method:

1. In bowl add kadle hittu and ragi hittu.
2. Add chopped onion, curry leaves, coriander leaves, palak, green chilly, potato and ginger.
3. Add baking soda.
4. Add Salt according to your taste.
5. Mix it well.
6. Add water little by little to make it soft batter.
7. Heat the oil in frying pan.
8. Now place the little by little batter into oil using finger. 
9. Fry them for 3-4 min.

Sweet Coconut Chutney

Ingredients:
1 cup grated Coconut
1 cup Jaggery
1 spoon Poppy seed (Gasagase)
1 Cardamom (Elachi)
1 spoon roasted gram (kadle)
1/2 cup water

Method:
1. Dry roast Poppy seed.
2. Add grated coconut, jaggery, roasted poppy seed, cardamom, roasted gram and water as required into mixer jar.
3. Grind to make fine paste.

Note:
1. Serve with Khichadi, Shavige or Tatte idli.

Sabsige soppu bassaru (Dill Bassaru)

Ingredients:

Sambar:
1 cup Toor dal

1 Cup Hesaru kalu (Green gram)

1 cup chopped Dill (sabsige soppu)

1 medium size chopped onion

Curry leaves

Coriander leaves

1 tea spoon mustard

1/4 cup oil

6 cup water

Salt

Kalu(Palya):
1 Medium size chopped onion
1/4 cup grated coconut

Curry leaves

1 tea spoon mustard

1/4 cup oil
2-3 Green Chilly

Salt

Masala paste:

1 medium chopped Onion

5-6 Garlic clove

1/4 cup of grated coconut

2 Spoon Sambar powder

2 Spoon Chilly powder

1 small lemon size Tamarind

1 tea spoon Roasted gram(Kadle)
Water

Method:

Masala paste:

1. Add grated coconut, sambar powder, chilly powder, kadle  in to mixer. 

2. Add little water and Make fine paste.

Sambar:

1. Add toor dal, Hesaru kalu, chopped dill(sabsige) and Water into cooker.

2. Cook for 5 min till 1 whistle come. Turn off stove.

3. Wait till the pressure of cooker is released.

4. Drain the water into separate vessel. It is called Kattu. It will be used in preparation of sambar(Bassaru). Transfer the cooked soppu and kalu into separate vessel, this is used in preparation of kalu(Palya).

5. Heat oil in pan. Crackle mustard seed. 

6. Add curry leaves and chopped onion. Fry till onion become transparent.

7. Add masala paste, kattu and mix it well. Boil the sambar for 10 mins.

8. Add salt according to your taste.

9. Add chopped coriander leaves.

Kalu (Palya): 

1. Heat oil in pan. Crackle mustard seed. 

2. Add curry leaves and chopped onion. Fry till onion become transparent.

3. Add the cooked vegetable and kalu.

4. Add grated coconut and salt. Mix it well.

5. Cook in low flame for 2 min.

Note:
1. Ragi balls are good combination with Bassaru

Sihi Avalakki

Ingredients:
1 cup Flattened rice (Avalakki)
1/4 cup Jaggery powder
1/4 cup grated coconut

Method:
1. Wash flattened rice and allow to soak for 2-3 min.
2. Drain the water using colander.
3. Now transfer the soaked flattened rice to mixing bowl.
4. Add jaggery and grated coconut. Mix well

Note:
1. Optionally banana slice can also be added.

Bottle gourd Soup (Sorekayi Soup)

Ingredients:

1 cup Onion

1 cup Bottle Gourd (Sorekayi)

1 cup Carrot

1 cup Potato

1 Cup Water

1 Cup Almond milk

1 spoon Pepper powder

Method:

1. Add Onion, Bottle gourd, carrot, potato and water into pressure cooker.

2. Cook till 1 whistle comes. Turn off stove. Wait till pressure is released.

3. Transfer the cooked vegetables into mixer jar. Grind it.
4. Transfer the grinded paste into pan or cooker.
5. Add almond milk, pepper powder and salt.
6. Cook for 3-4 min.
7. Soup is ready to serve.

Note:

1. To prepare Almond Milk, soak 1/2 cup almond overnight. Remove the skin. Grind the almond by adding water. Extract the almond juice into cup.

Instant Shavige paysa

Ingredients:
100gm vermicelli
50 gm sugar
2 cup Milk
Cashew 
Raisin
2 spoon MTR badam powder1/4 cup Ghee
Method:1. Roast raisin and cashew in 1 spoon ghee.
2. Roast Vermicelli using 2 spoon ghee. Transfer to plate.
3. Bring  milk to boil, add roasted vermicelli and cook for 2-3 min
4. Add sugar and cook till sugar dissolve. Turn off stove.
5. Add badam powder, roasted cashew and raisin.
6. Serve it immediately.

Kadle Thombittu

Ingredients:
2 cup Kadle (Hurikadle / Roasted gram / Putani)
100 gm Jaggery
50 ml water
Elachi powder
1/4 cup grated coconut

Method:
1. Make powder of Kadle
2. Separate any lumps in powder using sieve. Transfer to mixing bowl.
3. Add Elachi powder and grated cooconut. Mix well.
4. Meanwhile heat jaggery in a pan by adding water. Jaggery starts melting.
5. Keep stiring for 6-7 mins in low flame. 
6. Now add the jaggery syrup to the mixing bowl and knead well using hand.
7. Take small portions of mixture and make round balls.