Sunday, May 13, 2018

Ukde Seeth, Matti Gulla Bhajji , Amchi Style Saaru with Ground Masala ,Ghassi Pathrado n Karambi ( Brinned Raw Mango Pieces )

Ukde Seeth, Matti Gulla Bhajji , Amchi Style Saaru with Ground Masala ,Ghassi Pathrado n Karambi ( Brinned Raw Mango Pieces )

Gulla Bhajji ( Roasted Brinjal Gojju ) 
  •  Gulla / Seasonal Round Brinjal ( Mattu Gulla )  ..if not any other round variety .. 3
  • Tamarind- Goose berry size ( soak in little water for about 10 mts n squeeze the water . 
  • Green Chilly ...4 ,chopped 
  • Salt to taste

  • Coconut oil ..1 tsp
  •  Mustard seeds ..1/2 tsp
  • Curry leaves..1 sprig

  • Chopped coriander leaves..2 tsp
  • Hing water ..1 tsp ( i use solid hing .so soak it in little water for sometime n dissolve well )

Wash the Round Brinjal's and wipe them , apply oil n directly  roast them over the flame,turning around till it shrinks ... Cool n remove the skin ... Mash them well n Keep aside .

In a bowl, add chopped green chilies , mashed brinjal's , tamarind water  , salt n mix well with hands . Add the seasoning n then garnish ..Mix well again . 

Amchi Style Saaru with Ground Masala 
  • Coriander seeds-  3 tsp
  • Mustard seeds- 1/4 th tsp
  • Fenugreek seeds-1/4 th tsp
  • Cumin seeds-1 tsp 
  • Pepper corns-4 to 5 
  • Hing /Asafoetida-small piece
  • Curry leaves-2 sprig 
  • Dry red chillies-4 to 5 
  • Jaggery -a small piece 
  • Tamarind -Tamarind seed size 
  • Turmeric powder-1/4 th tsp 
  • Tomatoes -3 
  • salt to taste 

  • oil-1 tsp
  • curry leaves-1 sprig
  • Mustard seeds -1/2 tsp
chopped coriander leaves-1 tsp 

in little oil , fry coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, pepper corns , hing, curry leaves, red chillies , separately .. remove n let it cool  

chop tomatoes into 4 n boil it with water , cool the boiled tomatoes n retain the water .

 Grind the boiled cooled tomatoes with above roasted ingredients along with little turmeric powder ,salt n tamarind .. 

in a kadai add oil, curry leaves, mustard , ground masala n fry till the raw smell goes .. add the retained water , jaggery n also add water to get rasam consistency .. boil well . switch off and garnish with fresh coriander leaves .

Ghassi Pathrado 

  • Raw Rice- 1 cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 cup's 
  • Hing/Asafoetida-Small piece 
  • Tamarind -Marble size 
  • Roasted dry red chilly -10 /12  or according to the taste 
  • Salt to taste 
  • Pathrade paan /colocasia leaves -14 /18 tender ones ..

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 ground paste and add salt n mix well .

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 ,the shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

Ghassi /Coconut gravy for pathrado
  • Grated coconut-1 cup
  • Roasted dry red chilly-3 to 5  
  • Fenugreek /Methi seeds ( roast in little oil )-1/4 th tsp 
  • Urid dhal ( Roast in little oil )- 1 tsp
  • Tamarind-Tamarind seed size 
  • salt to taste 

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

Grind grated coconut, chillies, tamarind  to a fine paste n just before removing the paste add roasted fenugreek seeds n urid dhal n grind for few mts .. Remove the ground paste  ,add salt n enough water to make it like a gravy , n boil well n then give the seasoning .

Place the sliced pathrado n pour 1 tblsp of the gravy over it n relish it  .

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