Monday, July 18, 2016

Ashada Ekhadashi spread .. Rulava Khotto, Ambe Humman , Jeev Kadgi Podi, Gajbaje, Beans Batate Upkari, Madgane, Dalithoy n Phanna Thakka !

Ashada Ekhadashi spread .. Rulava Khotto, Ambe Humman , Jeev Kadgi Podi, Gajbaje, Beans Batate Upkari, Madgane, Dalithoy n Phanna Thakka !

Rulava Khotto ( upma Rawa /Semolina khotto  )  
  • Jack fruit leaves weaved baskets- 10 to 12 
  • 1 Cup-Urid dhal
  • 1 -3/4 th cup- Upma rawa/Semolina 
  • salt to taste

Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it n add salt .. ferment overnight 

Next day morning tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool 

once cooled add this to the fermented ground batter  n mix with hands , so that no lumps is formed  .n set aside for 15 mts n add water for right consistency as  semolina swells n the batter becomes thick . 

 add the batter into the weaved jackfruit baskets till 3/4 th .   Steam it for 15 to 20 minutes .

Ambe upkari  
  • Ambe gointa ( a small variety of  mango which is prefered for this,as its sweet n sour  ) ..if not use any other variety .. 8 
  • Green chillies...2
  •  jaggery..Goose berry size 
  • Rice flour or maida..1 tsp
  • water..1 cup 
  • salt to taste
  • Oil..1 tsp 
  • Mustard seeds..1/2 tsp 
  •  Curry leaves..1 sprig 
  • Dry red chilly ..2 

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add the peeled mangoes, slit green chillies,salt  n jaggery .. cook till the mango is cooked  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery .. 

Jeev Kadgi Tandala pitti podis  ( Bread fruit fries using rice flour ) 
  • Bread Fruit/Jeev Kadgi  - 1 
  • Rice Flour ..1/4 th cup 
  • Oil as required to deep  fry 
For the batter 
  • Red chilly powder..2 tblsp 
  • Turmeric Powder.. 1/2 tsp 
  • Hing/Asafoetida - a generous pinch 
  • Salt to taste 

Peel the bread fruit n slice it 

In a bowl add chilly powder, turmeric powder, hing  n salt , mix well  .. it should be a thick batter  so add little water   .  Add the sliced breadfruit in the prepared batter , marinate it for 10 mts . 

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


  • 6 to 7 types of  vegetables n  i have used
  • Tender Colocasia leaves ..10 
  • Vegetables like ( Mangalore yellow cucumber , Bamboo shoot , Jackfruit seeds , potato, Yam, All  cleaned , washed and chopped)… 2 cups
  • Ambado(Sour Hog plum) ….2 ( crush slightly ) 

To grind to a fine paste 

  • Grated coconut ... 1 cup 
  • Roasted Red chilly …… 6
  • Salt to taste 


Oil..2 tsp
Mustard …1/2 tsp
Curry leaves ..1 sprig
Oil….1 tbsp


Wash the  colocasia leaves ..roll it , round it and tie it to make knots . 

Pressure cook  all vegetables with crushed hog plums n colocasia leaves knots . Just for 1 whistle . 

Grind  grated coconut, roasted dry red chillies to a very fine paste .Add salt .

Add  the ground masala to the cooked vegetables n boil well . Then give the Seasoning 

Beans Batate Upkari ( Beans n Potato Stir fry )

  • Tender French Beans- 1/4 th kg 
  • Potato-2 
  • Oil- 2 tsp
  • Mustard seeds-1/2 tsp
  • Dry red chillies- 3 or 4 or according to the taste .
  • Grated coconut- 3 tsp 
  • Salt to taste 


Wash Beans n Potato .

Chop Beans , peel the potato n then chop it into small cubes.

In a kadai add oil, splutter mustard seeds n add torn dry red chillies , add the chopped vegetable n then water along with salt . Cover n cook till done ..Add grated coconut , mix well .

Madgane ( Chana dhal Payasam ) 
Chana dhal-1 cup 
Grated coconut - 2 cups 
Powdered Jaggery - 3/4 th cup  
Cashew nuts n raisins - 2 tsp each 
Cardamom powder- 1/2 tsp 
Rice flour paste - 2 tsp 


Soak chana dhal in water for 1/2 an hr n pressure cook it for 2 whistle ... dont make it mushy ! 

Soak cashew nuts n raisins for 1/2 an hr .

Grind grated coconut n take thick milk n thin milk .. keep aside.

In a thick bottomed vessel add the cooked chana dhal, thin coconut milk , jaggery , soaked cashew nuts , raisins n boil till the jaggery melts . Add thick coconut milk and give a quick boil ... at this stage add the rice flour paste ... n stir well ! switch off and add cardamom powder .

  • Toor dal - 1 cup
  • Green chilly - 4  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 .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 

Phanna Thakka ( Seasoned Butter Milk ) 
  • Curd- 1 cup
  • Water- 4 cups
  • Ginger-1/2 inch piece
  • Salt to taste 

  • Oil-1tsp 
  • Green Chilly-2 or according to the taste
  •  Mustard Seeds-1/2  tsp 
  • Cumin seeds-1/4 th tsp 
  • Hing/ Asafotida powder -1 pinch
  • Curry leaves-2 sprigs


chopped Coriander leaves 


Grind curds, green chillies n adding water ... strain it in a vessel,add salt  n do the seasoning n then the garnish . 

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