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 

Kadgi Chakko ( Raw Jack fruit in coconut based dry masala ) n Gharayi ( Jackfruit Payasam )

Kadgi Chakko  ( Raw Jack fruit in coconut based dry masala ) n Gharayi ( Jackfruit Payasam )

Kadgi Chakko

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

To grind

• Grated coconut- 2 cups
• Roasted dry red chillies- 6 to 8 or according to the taste 
• Urid dhal- 2tsp
• Tamarind - Tamarind seed size 
• Salt to taste

Seasoning 

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

Method 
Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water )

In little oil , fry urid dhal till brown ... 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 urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle )

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

Gharayi ( Jackfruit Payasam )

• Jackfruit segments - 3 cup's , roughly chopped 
• Grated jaggery-1 cup , increase or decrease as per sweetness one prefers 
• Fine semolina/Rawa -1/4 th cup 
• Grated coconut-2 Cup's
• Cardamom Powder -1/4 th tsp 

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

Cook chopped Jackfruit  in little water till done.. 
Boil  thin coconut milk with semolina till its cooked well , then add grated jaggery  n melt it . Add the cooked jack fruit pieces n add thick coconut milk n give a quick boil . switch off and add cardamom powder.

Poi Saag /Indian Spinach Ki Dhal n Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast

Poi Saag /Indian Spinach Ki Dhal n Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast  

Poi Saag /Indian Spinach Ki Dhal( Bengali Delicacy ) 

• Thur Dhal - 1/2 cup 
• Turmeric Powder -1/4 th tsp 
• Poi Saag /Indian spinach - Roughly chopped -2 cup's 
• Salt to taste

1. For seasoning 

• Ghee -2 tsp 
• Cumin seeds -1/2 tsp 
• Bay Leaf -2 
• Red Chilly -3 , broken 
• Hing /Asafoetida -2 pinch
•  Garlic Flakes - 10 to 12  , chopped

Method

Wash n pressure cook thur dhal along with turmeric powder .Cool n churn it .To it add chopped Indian spinach  n pressure cook for just 1 whistle ,Add salt . 

In a pan melt ghee, add cumin seeds , bay leaf, broken dry red chilly , hing  n n chopped garlic  flakes n fry till reddish brown n pour this over the cooked saag dhal n mix well . Drizzle little chilly powder above ( optional ) 

Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast  

•  Arbi/Taro/colocasia roots -4 huge 

To mix as powder 

• Chickpeas flour/Besan -1/2 cup 
• Rice flour-1 tblsp 
• Amchoor powder-2 tsp 
• Ajwain /Caraway seeds -1 tsp 
• Red Chilly Powder -1 tsp
• Salt to taste
• Oil to shallow fry 

Method 
Pressure cook taro roots for 1 to 2  whistle ..But make sure dont over cook n make it mushy  .It has to be just cooked. cool them completely , then peel the skin n slice them . 

In a plate add besan, rice flour, amchoor powder, Ajwain, Red chilly powder n salt ..mix well .. 

Now place the cooked sliced taro roots n press gently on both sides so that the masala mix coats well ... do so for all the sliced taro roots . 

Heat a tawa, drizzle oil n place the masala coated taro roots n roast till crisp on both the sides . 

Dhali Kadi /Thur Dhal Cooked in Coconut Based Gravy n Dudde /Pumpkin Bharth

Dhali Kadi /Thur Dhal Cooked in Coconut Based Gravy n Dudde /Pumpkin Bharth 

Dhali Kadi /Thur Dhal Cooked in Coconut Based Gravy 

• Thur Dhal -1/2 cup 
• Turmeric Powder -1/4 th tsp 
• Tamarind Paste -1/2 tsp 

To roast n grind to a paste .

• Oil -1 or 2 tsp 
• Cumin Seeds -1 tsp
• Pepper corns - 1/2 tsp 
• Dry Red chilly -2 
• Grated Coconut -1 tblsp 
• Salt to taste 

Seasoning 

• Ghee-2 tsp
• Garlic flakes - 8 to 10 crushed 

Method 
Wash thur dhal n pressure cook it adding turmeric powder , Cool n mash well . 

In a pan add oil ,add cumin seeds , pepper corns ,dry red chilly n roast for a few seconds , add grated coconut n stir for few seconds ... Remove n cool it ..Once cooled , grind to a fine paste along with salt . 

Add this ground paste to the cooked mashed thur dhal , tamarind paste n water for consistency n boil well , 

In a pan, melt ghee n roast crushed garlic flakes till reddish brown ..Pour this over the cooked dhal gravy ,Keep covered for sometime before serving . 

Dudde /Pumpkin Bharth 

• Dudde /Pumpkin Pieces - 2 cup's , remove the tough skin  
• Grated Coconut -1/2 cup
• Green chilly - 2 
• Jaggery - Small piece 
• Tamarind -Tamarind seed size 
• Salt to taste 
• Chopped Onion - 1 small 

Method 
Pressure cook the chopped pumpkin pieces for 2 to 3 whistle  . cool it n mash well ..keep aside . 

Grind grated coconut, green chilly ,  jaggery n tamarind to a semi coarse paste along with salt . dont add more water , it should be thick like chutney consistency . add this ground paste to the cooked mashed pumpkin pieces n just before serving add chopped onion . 

Idly in a pool of Terrace Grown Mattu Gulla /Seasonal Green Round Brinjal n Drumstick Sambar

Idly  in a pool of Terrace Grown Mattu Gulla /Seasonal Green Round Brinjal n Drumstick Sambar 

Idly 

smile emoticon

• Urid dhal-1cup
• Idly rice rawa- 2 cups 
• Salt to taste 

Method  
Soak urid dhal for 4 hours n then grind it to a fine paste .. remove the ground batter ,add the idly rawa , salt n ferment overnight . mix the batter with hands )
 
Grease an idly mould ... pour in the batter n steam for 10 to 20 mts till done . 

Terrace Grown Mattu Gulla /Seasonal Green Round Brinjal ,drumstick Sambar  

• Mattu Gulla /Seasonal Green Round Brinjal... 2 cup's 
• Drumstick - 1 , remove the fiber n chop into 2 inch pieces 
• 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  
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil Mattu Gulla  , Chopped drumstick ,chopped onion n chopped tomato in little water till soft .
 
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 .

Tuppa Dosa /Ghee Roast Dosa topped with Spicy Potato Ghee Roast .

Tuppa Dosa /Ghee Roast Dosa topped with Spicy Potato Ghee Roast 

•  Urad Dhal -1 Cup 
• Dosa Rice-1/2 Cup
• Maida-4 tbsp
•  Sugar-1 tsp 
• Salt to taste  
• Ghee as required to roast dosa 

Method 

Wash n soak urid dhal n Dosa rice for 5 to 6 hrs n grind it to a fine paste n ferment overnight ..  
  
Next morning soak maida in little water for 20 mts n discard the water n mix soaked maida to the fermented  batter ., mix well .Add salt and sugar .Mix it 

Heat the Dosa tawa ,smear ghee n  spread the batter a little thicker n dont spread too  much .. roast on both sides till crisp adding ghee at the edges. 

Note : The batter has to be little thicker than the regular dosa batter .

Potato Ghee Roast 

• Potatoes - 3 medium 
• Byadagi chilles/Kashmiri chilles - 12 to 14  
• Coriander seeds-2 tsp 
• Cumin seeds-1/2 tsp
• Methi Seeds -1/4 th tsp 
• Pepper Corns - 6 
•   Garlic cloves-12 to 14   
• Tamarind -Marble size 
• Turmeric powder -1/4 th tsp 
• Ghee- 3 tblsp, 1 tblsp to roast the cooked potato pieces 
• Curry Leaves -2 sprigs 
• Salt to taste .

Method 
Wash potatoes n pressure cook them , just till soft as over cooked wont taste good . Cool , peel the skin n chop into bite-able  bigger chunks .  

In a kadai , add 1 tblsp ghee n add in the cooked chopped potatoes n roast on sim flame till slight crisp ... keep aside . 

In a pan add about 2 tsp ghee n  roast dry red chilly ,  coriander seeds, cumin seeds ,Methi seeds , Pepper corns  for few seconds till it changes color on sim flame , cool  n grind it along with garlic flakes n tamarind to a very fine paste . 

In a kadai add the remaining 2 tblsp  Ghee n add curry leaves n roast till aroma oozes . Add  the ground masala  paste n fry till the raw smell goes  n the ghee leaves the edges . Add turmeric powder, salt n ghee roasted boiled potatoes , add  a little water n cook covered till the masala thickens .

Note : Adjust the spice n adding more ghee enhances the taste . 

Kadgi Podi with ground batter n Kadgi chakko

Kadgi Podi with ground batter n Kadgi chakko ... 

Kadgi Podi /Raw Jack fruit fries with ground masala .

• Raw Jack fruit slices- 6 to 8
• Raw Rice- 1 cup 
• Dry red chillies- 6 to 8
• Asafoetida /hing-2 pinch 
• salt to taste 
• Oil for deep frying 

Method 
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

Kadgi Chakko  ( Raw Jack fruit in coconut based dry masala ) 

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

To grind

• Grated coconut- 2 cups
• Roasted dry red chillies- 6 to 8 or according to the taste 
• Urid dhal- 2tsp
• Tamarind - Tamarind seed size 
• Salt to taste

Seasoning 

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

Method 
Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water ) 

In little oil , fry urid dhal till brown ... 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 urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle ) 

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

Moong Dhal Payasam ! Kannada brahmin style n Instant Puliogare ( Tamarind Rice )

Moong Dhal Payasam ,Kannada brahmin style n Instant Puliogare ( Tamarind Rice ) 

Moong Dhal Payasam , Kannada brahmin style 

•  Moongdal- 1 cup 
• Grated Dry Coconut -2 tsp 
•  Poppy Seeds- 1 tsp 
•  Jaggery -1/4th cup 
• Water- 3 cups 
• Cashews -2 tsp 
• Almonds- 2 tsp 
• Raisins 2 tsp Ghee 2 tsp 
• Cardamom Powder 1/4 tsp 

Method  
Heat ghee in a pan. Fry cashews, almonds and raisins - Now add dhal, fry for few minutes until dhal turns light golden brown in color - Add coconut and poppy seeds fry for 2 min - Now add water n jaggery  and allow it to boil until dhal is cooked well . Add cardamom powder n mix well. - Now turn off the flame and moong dhal payasam is ready to serve ,

Instant Puliogare ( Tamarind Rice ) 

• Cooked Rice... 2 cups 
• Oil.1 tblsp
• Mustard seeds..1/2 tsp
• Curry leaves ..2 sprigs
• Ground nuts .. 3 tsp 
• Dry red chilly ..2 
• Puliogare powder... 1 tblsp ( i used MTR brand ) 

Method 
Heat oil in a kadai, splutter mustard seeds , then add curry leaves, groundnuts , torn dry red chilly n roast for few seconds , add the puliogare powder n saute for a while  Add the cooked rice n mix well  

Serve with some chips /Curds . 

Batate /Potato Thoy n Mattu Gulla Mavina Hannina Gojju/Seasonal Udupi Brinjal n Ripe Mango Gojju

Batate /Potato Thoy  n Mattu Gulla Mavina Hannina Gojju/Seasonal Udupi Brinjal n Ripe Mango Gojju 

Batate /Potato Thoy 

• Potatoes -3 Medium
• Water as required for consistency
• Green chilly slit -2 or 3
• Hing /Asafoetida Water -2 tsp , i use solid hing , so soak it in little water for about 10 mts n dissolve it
• Salt to taste

Season

• Coconut oil -1 tsp
• Mustard seeds-1/2 tsp
• Dry red chilly -1 , torn
• Curry leaves -1 sprig

Method
Wash n pressure cook potatoes till soft .Cool , peel the skin n mash it .

In a vessel add the mashed potatoes, sufficient water as consistency , slit green chilly n boil well

In a small pan add coconut oil , splutter mustard seeds, add curry leaves n broken dry red chilly n pour it to the boiled thoy .. Then add hing water , mix well n keep covered  for sometime before serving as all the spice will blend  well . 

Mattu Gulla Mavina Hannina Gojju/Seasonal Udupi Brinjal n Ripe Mango Gojju 

• Mattu Gulla /Udupi seasonal Round Green Brinjal - 1 huge 
• Coconut oil - 1 tsp
• Fully Ripened Mango -1 ,medium 
• Onion -1, chopped ,medium 
• Green Chilly - 2 ,chopped 
• Jaggery -Marble size 
• Tamarind - Goosberry size ( soak in little water for 20 mts  n extract  the thick pulp )  
• Salt to taste .

Seasoning 

• Coconut oil - 1 tsp 
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp 
• Curry leaves -1 sprig 
• Dry red chilly - 1 , broken 
• Hing -1 pinch 

Method 
Wash the mattu gulla , pat dry , apply coconut oil all over it n directly roast on flame ... cool , remove the skin n mash it well with hands ,

Wash the mango , squeeze well , remove the skin n take out the pulp . 

In a wide mixing bowl add the mashed mattu gulla, mango pulp,  chopped green chilly , jaggery , tamarind extract, salt n mix well . Add chopped onion n give the seasoning .Mix well .