White Rice, Chane Saaru , Jeev Thori with Kooka Sukke , Raw Jackfruit Fries with Ground Masala , Onion Sannapolo, Ambuli Nonche n Patholi !
Chane Saaru /Black Chickpeas Rasam
Wash n soak Black chickpeas overnight ...
Pressure cook it till soft .. Remove the cooked water , add salt ..boil n then season .
The boiled chana can be used to prepare Chane ghassi or Chana Upkari .
Jeev Thori Kukka Sukke - ( Tender fresh green thur with chinese potatao cooked in coconut based dry masala )
Peel the fresh thoor ..wash n keep aside
Peel the Chinese potato, wash n chop to 1 inch piece
Pressure cook both with salt in lilttle water for only 1 whistle . don't drain the cooked water .
In 1 tsp oil , roast urid dhal n methi seeds, separately .. take out .
Grind grated coconut, roasted dry red chilles n tamarind to a semi coarse paste n just before removing the ground paste add the roasted urid dhal and methi seeds n grind for a minute . add salt .
In a kadai add oil, splutter mustard seeds , add curry leaves , ground paste with cooked water and add the cooked stuffs .. n cook till all the water evaporates n the gravy becomes dry .
Kadgi Podi /Raw Jack fruit fries with ground masala .
Pressure cook the raw jack fruit slices for 1 whistle ..cool n keep aside
Soak Raw rice in water for about 2 hours .
Grind the soaked rice along with red chillies , hing n salt to a thick batter ( sprinkle little water while grinding )
Apply the ground batter to the cooked jack fruit slices n keep aside for 1/2 an hour .
Heat oil in a kadai and deep fry the marinated jack fruit slices till crisp .
Onion Sannapolo /Spicy Onion Dosa
Soak Raw rice n dhal for 2 hours !
Grind grated coconut , red chillies n tamarind to a fine paste n then add the soaked rice n dhal n grind to a little coarse paste with very little water . Remove it ,add salt .. the batter has to be thick ..
Chop the onion n add it to the ground batter .
Heat a Tawa n smear oil , now take handful of batter n pat it with fingers , dipping fingers in water .. close the lid n roast ! drizzle little oil on d edges n then toss the dosa on the other side n roast till done !
Patholi- Steamed Sweet Dumplings in Turmeric Leaves .
- 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.