Saturday, October 3, 2015

White Rice, Shevai, Coriander leaves Gojju, Val Val, Pathrado, Batate songa with ground masala, Matti Gulla rawa fries, cabbage ambado with ground masala , Keerl Ambade Nonche , Dalithoy n Patholi .

White Rice, Shevai, Coriander leaves Gojju, Val Val, Pathrado, Batate songa with ground masala, Matti Gulla rawa fries, cabbage ambado with ground masala , Keerl Ambade Nonche , Dalithoy , Patholi n curds 

  • Rice-4 cups
  • Grated fresh coconut-2 cups
  • Coconut oil -for greasing
  • Salt to taste .

Soak the rice in water for around 3-4 hrs.

Grind it to a smooth paste with grated coconut and salt, adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes. 

Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .  

Spread a clean wet cloth ,n place the shevai's on it ... 

Coriander leaves Gojju 
  • Grated coconut- 1/4 th cup 
  • Coriander leaves- 1 cup 
  • Roasted dry red chillies- 5 or according o the taste
  • Tamarind-Tamarind seed size 
  • Jaggery - Tamarind seed size 
  • Salt to taste 

  • Oil-1tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-1 sprig 

Grind grated coconut, coriander leaves , roasted dry red chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .

Val Val.. (yogirathna)..mixed vegetable curry  in coconut milk
  •   Vegetables -6 to 7 types ( Pumpkin, Ash gourd, potatoes, beans, Tendle, alsando, surnu etc )
  • Grated coconut-21/2 cups
  • Slit green chillies -5 to 6 
  • Cashew nuts- 5 to 8 
  • salt to taste  

  • 1 tbsp ghee
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1 tsp
  • Curry leaves-1 sprig
Extract coconut milk from grated coconut . 

Chop the vegetables into medium size pieces n cook them in water along with cashew nuts , when half cooked add in slit green chillies ...n cook again ,when done add salt n coconut milk n bring it to a boil ... 

switch off n give the seasoning . 

  • Raw Rice- 1cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 glass 
  • Hing/Asafoetida-small piece 
  • Tamarind -marble size 
  • Roasted dry red chilly -10 /12  or according to the taste 
  • Salt a required 
  • Pathrade paan /colocasia leaves -14 /18 tender ones ..
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required ! take the batter and add salt ! 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

Batate Songa with ground masala ( Potatoes cooked in spicy gravy ) 

Potatoes  - 4 medium  
Onions - 1 huge 
Oil - 4 tsp 

To Grind to a fine paste 
  • Roasted dry red chilly - 3 short n 8 long or adjust according to the spice 
  • Coriander seeds -2 tsp ( not roasted )
  • Tamarind - Tamarind seed size
  • Salt to taste ..


Wash n pressure cook the potatoes .dont over cook n make it mushy . cool n peel the skin n chop it into 2 inch pieces . 

Grind Red chilles , coriander seeds n tamarind to a very fine paste ! 

In a kadai add  oil , chopped onions and fry till pinkish red  , add the ground paste and fry till the  raw smell goes , then add salt , add cooked potato pieces  n boil . 

Matti Gulla Podi / Seasoanl round brinjal fries with ground masala .
  • Seasonal round brinjal slices - 6 to 8
  • Raw Rice- 1 cup 
  • Dry red chillies- 4 
  • Asafoetida /hing-2 pinch 
  • salt to taste 
  • Fine semolina / rawa - 1/ 4 th cup 
  • Oil for deep frying 

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a thick fine batter ( sprinkle little water while grinding ) 

Apply the ground batter to the seasonal round brinjal  slices n keep aside for sometime . 

Heat oil in a kadai , run the marinated brinjal slices over  fine rawa n deep fry till crisp .

Cabbage Ambado with Ground batter .

  • Chopped cabbage- 2 cups
  • Chopped onion - 1 cup 

To grind

  • Raw Rice-1 Cup
  • Thur Dhal-1/2 Cup 
  • Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
  • Grated Coconut- 3 tsp 
  • Tamarind -Tamarind seed size 
  • Salt to taste 


Soak Raw rice n dhal for 2 hours !

Grind red chillies , grated coconut n tamarind to a fine paste n then add d soaked rice n dhal n grind to a Semi coarse paste. Remove it  n add salt .. the batter has to b thick .. add in the chopped cabbage and chopped onion . mix well . 

Heat  oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 5 to 6 balls at a time n deep fry in oil till golden brown !

Keerl Ambade nonche ( Tender Bamboo shoot n sour hog plum pickle ) 

  • Keerlu /Tender Bamboo shoots chopped finely ...2 cup's 
  • Sour Hog Plum's .. 12 
  • Salt as required 
  • Water  1 cup 

To grind

  • Dry red chillies ... 12 to 15
  • Mustard seeds ... 2 tblsp

Chop the sour hog plums ... retain the seeds of  few  n discard the others.

Boil water , allow it to cool completely.

Take a clean porcelain container add the chopped tender bamboo shoots and chopped sour hog plums along with seeds and add in the salt .keep aside .

Grind dry red chilly to a fine paste , just before removing add the mustard seeds n grind coarsely . 

Add the boiled cooled water while grinding for right consistency .

Add this ground paste in the porcelain container salted stuffs n mix well with clean wooden spoon . 

  • Toor dal - 1 cup
  • Green chilly - 1 /2 or according to the taste 


  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .
In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . 

Patholi- Steamed Sweet Dumplings in Turmeric Leaves . ( Version 1 ) 

  • Turmeric Leaves- 15 to 20 

To grind the outer covering 

  • Raw  rice - 1 cup 
  • Grated coconut- 1/4 th cup 

Finely  grated fresh coconut  - 3/4 cup 
Grated Jaggery-1/2 cup 
Laayi pitto  ( Puffed Paddy powder ) - 1/2 cup 
Cardamom powder -1/2 tsp

Wash the Turmeric leaves , pat it dry n remove the tips of the leaves . 

Soak Raw rice in water for about 1 hour .

Grind soaked raw rice along with coconut to a very smooth batter adding very little water . 

In a kadai ,melt the grated jaggery, then add the grated coconut .Switch off , and then add Laayi pitto ( Powdered puffed paddy )  cardamom powder n mix everything well . 

Take a Turmeric leaf , spread a spoonfull of thin layer of the ground paste , then place a tsp of the filling length wise n fold it . Follow the same procedure for rest of the leaves .

Assemble them in a steamer n steam for about 15 to 20 mts. 

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