White Rice, Shevai, Batate songa with Ground Masala , Dalithoy, Sprouted Moong with Yellow Cucumber Ambat, Onion Sannapolo, Coriander leaves gojju, Tomato Onion Gojju, Pagila Rawa Podi ,Raw Mango Pickle and Gulab Jamoon

White Rice, Shevai, Batate songa with Ground Masala , Dalithoy, Sprouted Moong with Yellow Cucumber Ambat, Onion Sannapolo, Coriander leaves gojju, Tomato Onion Gojju, Pagila Rawa  Podi ,Raw Mango Pickle and Gulab Jamoon .

Rice Shevai 

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

Method:
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 ...  

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 ..

Method 

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 cook till dry