White Rice , Mixed veg Sambar , Garlic Vodi, Raw Mango Pickle , Stuffed Masala Sun Dried chilly n Curds :)

White Rice  , Mixed veg Sambar , Garlic Vodi, Raw Mango Pickle , Stuffed Masala Sun Dried chilly  n Curds  

Mixed Vegetable Kolmbo /Sambar

• Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
•  Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method 
Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Drumstick Flower Sanna polo ! ( Spicy Dosa ) n Drumstick Flower Ambado

Drumstick Flower Sanna polo ! ( Spicy Dosa ) n Drumstick Flower  Ambado 

Drumstick Flower Sanna polo ! ( Spicy Dosa ) 

• Drumstick Flowers -2 cups 
• Raw Rice-1 Cup
• Thur Dhal-1 fist
• Grated coconut-1/2 cup
• Dry red chillies -4 to 5 (dont roast them ) 
• Tamarind -Tamarind seed size 
• Salt to taste 

Method
Soak Raw rice n dhal for 2 hours !
wash the drumstick leaves properly ! n keep aside
Grind grated coconut , red chillies n tamarind to a fine paste n then add d soaked rice n dhal n grind to a little coarse paste with very little water . Remove it  ,add salt .. the batter has to b thick .. add in d washed flower n mix ..

Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close d lid n roast ! drizzle little oil on d edges n then toss the dosa on the other side n roast till done 

Drumstick Flower  Ambado 

• Drumstick flowers - 2 cups

To grind

• Raw Rice-1 Cup
• Thur Dhal-1/2 Cup 
• Dry red chillies - 6 or according to the taste   (dont roast them ) 
• Grated Coconut- 2 tsp 
• Tamarind -Tamarind seed size 
• Salt to taste 

Method 

Wash drumstick flowers n drain it dry .

Wash n Soak Raw rice n thur dhal for 2 hours .

Grind red chillies , grated coconut n tamarind to a fine paste n then add d soaked rice n dhal n grind to a Semi coarse paste. Remove it  n add salt .. the batter has to b thick .. add in the drumstick flowers  n mix well .

Heat  oil in a kadai , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 3 to  5  balls at a time n deep fry in oil till crisp 

Nendrabale /Kerala Banana Deep Fried with Ground Batter

Nendrabale  /Kerala Banana Deep Fried with Ground Batter 

• Kerala Banana/Nendrabale - 2 
• Coconut Oil as required to deep fry 

To grind to a fine batter 

• Raw Rice- 1 cup 
• Dry red chilles - 10 /12 
• Hing/Asafoetida - a generous pinch 
• Salt to taste 

Method . 
 Remove the skin n Slice kerala banana lengthwise .

Wash n soak raw rice along with chilles for about 2 hours . Drain it well n then grind to a fine paste along with hing .. it should be a thick batter  so sprinkle little water while grinding .  Remove the ground batter n  add salt , mix well .  Add the sliced banana in the ground batter n marinate it for 5 mts  . 

Heat oil in a kadai ,   add in the marinated Sliced kerala  banana  pieces  n deep fry till crisp  at  3 to 4 at a time . 

Kooka Elechakeri /Chinese Potato cooked in coconut based Cumin Masala

Ukde Peja with Ghee , Kooka  Elechakeri /Chinese Potato cooked in coconut based Cumin Masala n Banana Chillies Besan Fries

Kooka  Elechakeri /Chinese Potato cooked in coconut based Cumin Masala

• Kooka /Chinese Potato -1/4 th kg 
• Salt to taste

To grind to a semi coarse paste

• Grated Coconut -1/2 cup
• Roasted dry Red chillies -3 
• Turmeric powder- ½ tsp.
• Cumin seeds- 1/2 tsp

Seasoning

• Oil - 2 tsp
• Mustard seeds-1/2 tsp .
• Cumin seeds- ½ tsp
• Curry leaves - 1 sprig

Garnish

• Roasted grated coconut- 2 tbsp

Method

Wash the Chinese potatoes well  n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 

Retain the whole kooka if small or if huge then cut into 2 pieces , Pressure cook it for 1 or 2 whistle adding a little salt .

Grind the grated coconut , roasted red chilies,cumin seeds. turmeric powder n salt to a semi coarse paste.
Add this ground paste to the cooked kooka, along with little water and cook it turns semi dry . Then do the seasoning n garnish . 

No tamarind is added to this dish.

Banana Chillies Besan Fries

• Banana Chillies- 8 

To make a semi solid batter

• Besan /Gram flour- 1/4 th cup
• Ajwain /carom seeds- 1/2 tsp
• Hing a little 
• Chilly Powder -A little 
• Water as needed to prepare the batter
• Salt to taste 
• Oil as required to deep fry 

Method
Wash n pat dry the banana chillies. Slit the chillies n remove the seeds .

Prepare a batter using besan, ajwain, hing, chilly powder , salt n water to a medium consistency .

Heat oil in a deep kadai , dip the chillies in the batter n deep fry till crisp . 

Janavro n Kadgi Koddel

Janavro n Kadgi Koddel 

• Janavro  ..1/2  cup 
• Raw Jack fruit pieces - 1 cup 

To grind to a fine paste

• Grated Coconut ..2 cup's 
• Roasted dry red chilly ... 8 to 10
• Tamarind - Tamarind seed size 
• Salt to taste

Sesoning

• Coconut oil -2 tsp 
• Garlic Flakes -10 /12 slightly crushed 

Method


Soak Janavro  overnight



Wash the jack fruit pieces .


Pressure cook Janavro till cooked n not mushy   .

Pressure cook raw jackfruit pieces for 1 whistle adding little salt .

Grind grated coconut , roasted dry red chilly n tamarind n salt to a fine paste ..

. 
Add the  cooked Janavro n Raw Jackruit in a vessel along with ground paste , water for consistency n boil well ..Then give the seasoning.  keep covered for  few minutes before  serving 

White Rice in a pool of Dalithoy topped with Ambuli Nonche /Raw Mango Pickle

White Rice in a pool of Dalithoy topped with Ambuli Nonche /Raw Mango Pickle 

Dalithoy 

• Toor dal - 1 cup
• Green chilly - 4  or according to the taste 

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 dhal . 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 

Ambuli Nonche ( Raw Mango Pickle Amchi style )

• Raw Mango- 2 Medium

To Grind

• Dry red chilles - 1 fist
• Rock salt - 1 fist
• Mustard seeds- little less than 1 fist
• Hing /Asafoetida - 2 generous pinch ( i use solid hing )

Method
Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar .

Note : This pickle can be stored for about an year ..provided done carefully . 

Kultha Polo /HorseGram Dosa

Kultha Polo /HorseGram Dosa 

• Kulithu/Horsegram -1/2 cup
• Dosa Rice - 1 cup
• Urid Dhal -1/2 cup 
• Salt to taste 

Method 
Soak Horse Gram , Dosa Rice n Urid Dhal overnight ..next day morning grind to a very fine batter .
Add salt n mix well .

Heat a dosa tawa , smear oil n pour a ladle full of dosa batter n cook on both sides adding oil at the edges 

Serve hot with chutney , Samabr ,,

Note : No need to ferment the batter 

Sukhi/Dry Chapathis with Karathe Talasani /( Bitter Gourd stir fry with Sour hog plums, Capsicum Tomato Masala with Kasuri Methi , Curds n Garlic Chutney Powder

Sukhi/Dry Chapathis with Karathe Talasani /( Bitter Gourd stir fry with  Sour hog plums, Capsicum Tomato Masala with Kasuri Methi , Curds n Garlic Chutney Powder 

Sukhi /Dry Chapathi

•  Wheat Flour - 1 cup
• Water as needed to prepare the soft dough 
• Salt to Tatste

Method
In a bowl add the wheat flour, salt, n water little by little n knead to a soft dough .. keep aside for about 20 mts . 

Divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the chapathi over it. Cook on one side for half minute and flip on the second side. Cook for another half minute .  Now you will see the chapathi fluffing  and fry both sides till chapathi is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked. 

Karathe Talasani with Ambado ( Bitter Gourd stir fry with  Sour hog plums ) 

• Bitter Gourd ..2 medium 
• Sour Hog Plums ... 3
• Oil ... 1 tblsp 
• Mustard seeds .. 1 tsp 
• Dry red chilly .. 3  
• Jaggery .. Marble size 
• Salt to taste .

Method 
Wash the bitter gourd's , scrap the skin roughly , n chop length wise into 2 inch pieces . Apply salt n keep aside for sometime . 

Slightly crush sour hog plums .

In a kadai add oil, splutter mustard seeds , add broken dry red chilly n saute for a while, add the chopped bitter gourd pieces, fry for a while n then add the sour hog plums, littlle water , jaggery n cook till done .

Capsicum Tomato Masala with Kasuri Methi

• Capsicum ...2 ( chopped ) 
• Oil..1 tbsp
• Mustard seeds ..1 tsp
• Cumin Seeds -1/2 tsp 
• Hing/Asafoetida ..2 pinch
• Curry Leaves -1 sprig 
• Garlic Flakes -4 to 5 ( removed skin n chopped ) 
• Tomato..2 ( chopped ) 
• Green Chilly -2 chopped 
• Chilly Powder..1/2 tsp 
• Garam Masala Powder -1/2 tsp 
• Kasuri Methi crushed - 3 tsp 
• Coriander leaves chopped ..2 tsp 
• Salt to taste .

Method 
Wash n chop capsicum to 2 inch pieces 

. In a kadai add oil n  splutter mustard seeds , add cumin seeds n hing  n stir for few seconds.  then add curry leaves ,chopped green chilly n stir for few seconds  . Add chopped onion n fry till transparent, add chopped garlic flakes n stir again till brown , then add  chopped tomatoes n cook till mushy ..add chopped capsicum n stir for few mts n add little water , crushed kasuri methi n cook ..when half done add all the powders  powder , salt n cook till soft .switch off and garnish with  chopped coriander leaves n mix well

Garlic Chutney Powder 

• Garlic bulbs - 3
• Dry Red chillies- 20  ( I have used byadagi chillies ) or according to the taste
• Coconut   - 1 
• Tamarind- Marble sized 
• Oil - 2 tsp
• Salt to taste 

Method
Grate fresh coconut  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the freshly  grated coconut on low flame till it gives a nice aroma n turns reddish brown ( Dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted fresh grated coconut  along with salt n grind . Remove , mix well n store in an air tight container !

Ukde Seeth, Mixed Veg Kolmbo /Sambar , Cucumber Onion Tomato Raitha ,Raw Jackfruit / Kadgi Sushal n Appi Midi Nonche !

Ukde Seeth, Mixed Veg Kolmbo /Sambar , Cucumber Onion Tomato Raitha , Raw Jackfruit /Kadgi Sushal n Appi Midi Nonche !

Mixed Vegetable Kolmbo /Sambar

• Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
•  Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method 
Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Cucumber Tomato Onion Raitha

• Tender Cucumber -2 
• Tomato-1
• Onion -1 
• Green chilly -2
• Curds -2 cup's 
• Salt to taste 

Seasoning 

• Oil -1 tsp
• Mustard seeds-1/2 tsp
• Hing/Asafoetida-2 pinch 
• Dry red chilly -1 , broken
• Curry leaves -1 sprig 

Method 

Wash , remove the skin of cucumbers n chop them into small pieces , chop tomato ,onion n green chilly ... Add curds into a bowl , add salt n mix ..add the chopped vegetables n mix well ..then season .. 

Kadgi Sushal /Raw Jackfruit Cooked in Coconut Based Dry Masala 

• Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )

To roast n grind to a coarse paste 

• Oil-2 tsp 
• Dry red chilly - 6 
• Coriander seeds -2 tsp
• Urid dhal -2 tsp 
• Cumin seeds -1/2 tsp
• Methi /Fenugreek seeds -1/4 th tsp
• Hing - a pinch ..optional '
• Grated Coconut -2 cup's 
• Tamarind-Tamarind seed size
• Jaggery -A small piece 
• Salt to taste 

Seasoning

• Oil-2 tsp
• Mustard seeds -1 tsp
• Curry leaves -1 sprig
• Dry red chilly -1 

Method 
Pressure cook the raw jack fruit pieces for 1 or 2 whistle adding a little salt . Cool n smash them roughly with hands ( dont discard the water )

In a small pan add 2 tsp of oil ,n roast dry red chilly ,urid dhal , cumin seeds, coriander seeds , methi seeds n hing , remove ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted ingredients , piece of jaggery n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just  sprinkle )

In a kadai add oil, sputter mustard seeds , add curry leaves , Broken dry red chilly n ground masala paste , the retained water along with salt n roughly mashed raw jack fruit n cook well till the water evaporates . 

Appe Midi  Nonche ( Tender very small variety of sour mango pickle 

• Appe Midi /tender small variety mangoes..30
• Salt coarse ..1/2 cup
• Red chilly..15 to 20
• Mustard seeds..1 tblsp
• Hing/Asafoetida .. ( i use solid hing ) ... 2 piece
• Turmeric pod ..1 small piece
• Water .. 4 cups

Method
Wipe the appe midi with dry cloth .

Boil water adding salt , cool it  .Add this to a porcelain pickle jar  , to it add appe midi,set this aside for about 3 to 4 days . shake it  everyday once .

Place Dry red chilly, mustard seeds, turmeric pod, hing under direct sun for few hours ... wipe the mixie jar n place even that under direct sun for few hours .

Grind dry red chilly, turmeric pod, hing to paste , when 1/2 done add the mustard seeds n grind to a fine paste . Use the salt water for grinding .  Remove this ground paste n add it to the brined appe midi n mix well with a dry spatula .

Note : make sure to use everything dry n moisture free , so that the pickle will have long shelf life .