Ukde seeth, Dalithoy , Keerla Neele Sukke , Jeev Kadgi Podis n Ponsa Patholi

Ukde seeth, Dalithoy ,  Keerla Neele Sukke , Jeev Kadgi Podis n Ponsa Patholi 

Dalithoy 

• Toor dal - 1 cup
• Green chilly - 4  or according to the taste 

Seasoning

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

Method
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 .Add water for desired consistency ( medium , neither too thin nor too thick ) 

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 . Mix well 

Keerla Neele Sukke ! ( Tender Bamboo Shoots with Jackfruit seeds Cooked in coconut based dry masala) !

• Chopped tender bamboo shoots-1 cup 
• Chopped jackfruit seeds -1/2 cup
• Jaggery- Marble size 

To grind to a semi coarse paste 

• Grated coconut-1 cup
• Roasted dry red chillies -4 to 5 or according to the  taste
• Tamarind- Tamarind seed size
• Urid dhal-5 tsp
• Salt to taste 

Seasoning 

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

Method 
Pressure cook chopped bamboo shoots with chopped jackfruit seeds for 1 whistle in little water  .. cool n keep aside . 

In little oil roast urid dhal till it gives an aroma n the color changes to light brown on sim flame .cool it 

Grind little grated coconut, with chillies n tamarind to a fine paste . when about to remove the ground paste , add the roasted urid dhal n rest of the grated coconut n grind coarsely ..

in a kadai add oil, splutter mustard seeds then add curry leaves ,add the ground masala , jaggery ,salt n cooked bamboo shoots n jackfruit seeds  n cook till dry ! 

Jeev Kadgi Podis with ground batter ( Bread fruit deep fried with ground batter ) 

• Bread Fruit - 1 
• Semolina/Rawa  - 1/4 th cup 
• Oil as required to fry 

To grind to a fine batter 

• Raw Rice- 1 cup 
• Dry red chilles - 10 /12 
• Hing/Asafoetida - a generous pinch 
• Salt to taste 

Method . 
Peel the bread fruit n slice it 

Wash n soak raw rice along with chilles for about 2 hours . Drain it well n then grind to a fine paste along with hing .. it should be a thick batter  so sprinkle little water while grinding .  Remove the ground batter n  add salt , mix well .  Add the sliced breadfruit in the ground batter n marinate it for 1/2 an hour . 


Heat oil in a kadai ,   Run each marinated bread fruit pieces over semolina n deep fry till crisp  at  4 to 5 at a time . 

Ponsa Patholi ( Jackfruit Dumpling's with jaggery based coconut stuffing ) 

Banana Leaves  2 

To grind the outer covering 

• Raw  rice - 1 cup 
• Jackfruit pieces 2 cups 
• Grated coconut- 1/2  cup 
• Jaggery crushed 3/4 th cup (adjust according to sweetness ) 
• Pinch of salt 

Filling 

Finely  grated fresh coconut  - 2 cup's

Grated Jaggery-1cup  

Cardamom powder -1/2 tsp

Method

Wash the banana leaves  , pat it dry n slice it to rectangular  pieces  . 

Soak Raw rice in water for about 1 hour .

Grind soaked raw rice along with grated coconut, jaggery powdered , jackfruit pieces  to a very smooth batter  . Add pinch of salt to the batter . dont add water while grinding .

In a kadai ,melt the grated jaggery with little water ,  then add the grated coconut , mix well .Switch off , and then add cardamom powder n mix everything well . 

Take the sliced rectangular  piece of banana leaf , spread a spoon full 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.