Mavina hannu sasive

Servings: 3

Ingredients:

Content	Quantity	Comment
Mangoes(Shakarkanji)	3-4	Small and sweet variety
Coconut	½ cup
Salt	¼ tsp
Jaggery	1 cup
Turmeric	¼ tsp
Curd	½ cup	Whisked
Mustard seeds	1 tsp
Green chilli	1 medium
Oil	½ tsp
Water	To grind

Method:

Peel the mangoes and squeeze them well in a bowl. Retain the seeds in the bowl.

Roast green chilli in oil and grind it with coconut, mustard seeds and turmeric powder to a smooth paste. Add this ground paste to the mangoes. Add salt, jaggery, curd and mix well. (Adjust sweetness as per your taste but the dish is meant to be sweet).

Serve with rice.

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Brahmi leaves curry

Servings: 5-6

Ingredients:

Content	Quantity	Comment
Brahmi leaves	5-6	Cleaned
Buttermilk	2 cups	Thick (Optional)
Salt	To taste
Green chilli	1 medium
Coconut	3-4 tbsp	Desiccated
Jeera	1 tsp
Oil	1 tsp + 1 tbsp
Mustard	1 tsp
Water	To grind

Method:

Heat a tsp of oil in a pan. Add the Brahmi leaves and green chilli and roast till light brown. Remove and roast jeera in the same pan. Grind roasted brahmi leaves, roasted green chilli, roasted jeera and coconut together with water to a smooth paste. Mix this with buttermilk. Add salt to taste. Mix well.

       

       

       

      

If you are prone to cold, you can boil this mixture and serve hot/cold. You can also choose to serve as it is. Both taste good.

Tip:

You can choose not to add curd. Even that tastes good.

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Onion Raita

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Curd	2 cups
Salt	To taste
Chilli powder	¼ tsp
Coriander powder	¼ tsp
Onion	1 medium	Chopped finely
Coriander leaves	2 tbsp
Water	As required

Method:

(This is my husband's recipe). Mix water and curd and beat it till no lumps are left. Add salt, chilli powder, coriander powder, onion, coriander leaves and mix well. Serve as per your choice.

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Doddapatre soppina Tambli / Coleus aromaticus in yogurt curry

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Doddapatre soppu / Coleus aromaticus	4-5 leaves	Cleaned and pat dry
Salt	To taste
Oil	2 tbsp
Jeera	1 tbsp
Coconut	½ cup	Dessicated
Green chillies	1 big
Curd	1 cup
Water	As required

Method:

Heat a tbsp of oil and fry the green chilli. Grind the doddapatre leaves / Coleus aromaticus, coconut, green chilli, little water to a smooth paste.

Take curd in a bowl and whisk it well. Add water and make thick buttermilk. It should resemble a thin dosa batter. Add the ground mixture, salt and mix well. Temper with jeera.

Serve with rice.

Tip:

You can choose not to add curd. Even that tastes good.

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Ginger yogurt curry / Shunti tambli

Servings: 3 - 4

Ingredients:

Content	Quantity	Comment
Ginger	1” inch piece
Jeera	1 tsp
Curd	1 cup	Whisked
Water	1 cup
Salt	To taste
Coconut	¼ cup	Desiccated

Method:

Grind together ginger, jeera, and coconut to a fine paste. Mix curd and water together. The curd mixture should not be too thin or too thick. Add salt and ground paste and mix well.

Serve with rice or drink it as it is.

Tip:

You can choose not to add curd. Even that tastes good.

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GHERKINS RAITA / TONDEKAI HASI / TENDLI RAITA

Servings: 2

Ingredients:

Content	Quantity	Comment
Gherkins / tondekayi	1 ½ cups (250 gms)	Diced
Onion	1 medium	Chopped finely
Curd	2 cups	Whisked
Broken red chilies	2
Oil	For tempering
Mustard seeds	1 tsp
Jeera	1 tsp
Salt	To taste
Water	To cook

Method:

Take a pan. Add oil. Once hot, add mustard seeds. Once they start spluttering, add jeera seeds. Add diced Gherkins and saute a bit. Add 2 pinch of salt, mix. Add sufficient water to cook the gherkins. Cover the pan and cook until soft. Turn off the heat and add the chopped onion and mix. Cool this mixture. 

Add salt to the whisked curd and blend. Now add the cooled mixture. Heat oil and add broken red chilies. Add this to the curd mixture. Serve with rice.

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Raw banana Raita / Balekayi Hasi

Servings: 2

Ingredients:

Content	Quantity	Comment
Raw banana	1 big	Peeled and chopped
Salt	To taste
Oil	2 tbsp + 1 tbsp	For frying + For tempering
Curd	2 cups	Whisked
Dried red chilies	2 broken
Jeera	1 tsp
Mustard	1 tsp
Coconut	¼ cup	Desiccated
Water	As required
Lemon juice	½ lime
Onion	1 small	Chopped

Method:

Heat oil in a pan. Add mustard. Once it starts popping, add jeera, chopped raw bananas, 1/2 tsp salt, lemon juice and saute till the bananas are cooked. You can find out if they are cooked when they turn brown. Be careful not to burn the bananas. Once cooked, switch off the flame, add the chopped onions, mix well. Keep it aside to cool. 

                 

Grind coconut with 2 tbsp of water to a smooth paste. Add it to the whisked curd. Add cooked raw banana and onion mixture, salt to taste and mix well.

                 

Temper with red chilies and mix.

                 

Serve with rice.

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