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Wednesday, February 27, 2019

White Rice , Dalithoy , Salla / Brined Raw Jackfruit happolu , Semebadane /Chayote Squash Upkari , Coriander Leaves Gojju n Appi Midi Nonche

White Rice , Dalithoy ,  Salla / Brined Raw Jackfruit happolu , Semebadane /Chayote Squash Upkari , Coriander Leaves Gojju n Appi Midi Nonche

Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 3  

Seasoning

  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Method
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 .
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.




Semebadane Upkari /Chayote Squash Stir Fry

  • Tender Semebadne/Chayote Squash ..2
  • Oil..2 tsp
  • Mustard seeds..1/2 tsp
  • Urid  Dhal-1 tsp 
  • Dry red chilly .. 2 
  • Green chilly ..1 
  • Hing /Asafoetida -1 pinch
  • Salt to taste 
  • Grated coconut..1 tblsp 


Method 
Wash n chop chayote squash into 2 inch square pieces . 

In a kadai add oil, splutter mustard seeds, add urid dhal  , fry for few seconds , then add chopped green chilly, torn dry red chilly , hing n stir for few seconds .Then chopped chayote squash with little water, salt  n cook till done .Garnish with grated coconut . 



Coriander leaves Gojju 
  • Grated coconut- 1/4 th cup 
  • Coriander leaves- 1 cup 
  • Roasted dry red chillies- 3 or according to the spice 
  • Tamarind-Tamarind seed size 
  • Jaggery - Marble size  
  • Salt to taste 

Seasoning

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

Method
Grind grated coconut, coriander leaves , roasted dry red chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .

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