Ukde seeth, Dalithoy , Pathrado, Bottle Gourd Sambar, Avnas Ambe Sasam,Mirsange Happala Kismuri , Onion vodi n pickle
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
Pathrado /colocasia/arvi leaves
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 .
Bottle gourd sambar
Pressure cook thur dhal n churn it .
wash , peel the bottlegourd n chop into 2 inch pieces n pressure cook it for 1 whistle along with chopped onion .
In little water soak tamarind for about 10 mts . ( squeeze the tamarind n discard it , in that tamarind water add sambar powder n mix well )
Soak hing in little water as i use solid hing for about 10 mts n dilute it .
Add the boiled vegetable along with cooked thur dhal , tamarind sambar powder water n hing water Boil well with salt ( add water for consistency ) then do the seasoning n garnish .
Avnas Ambe Sasam ( Pineapple , Mango in coconut based gravy )
Grind grated coconut, roasted dry red chillies n jaggery to a semi coarse paste n just before removing the masala add raw mustard seeds n grind for a minute . Remove the ground paste add salt n mix well ..then add the fruits n serve chilled !
Note : This recipe doesnt need to be heated nor seasoned !
Mirsange Happala Kismuri ( Spicy Red Papad Mixture )
Fry spicy papad n crush it with hands .
Chop onion n green chillies .
In a deep bowl add the crushed spicy Papad n just before serving add the chopped onion, chopped green chillies n grated coconut ..mix well .