Chane Ghassi with Kadgi ( Black chickpeas coconut gravy with Raw Jackfruit

Chane Ghassi with Kadgi ( Black chickpeas coconut gravy with Raw Jackfruit 

• Kala chana/chickpeas -1 cup 
• Raw jackfruit pieces-1/2 cup

To grind to a paste

• Grated coconut -1-1/2 cups 
• Fenugreek seeds-few  seeds 
• Roasted dry Red chilies - 4 to 6  
• Tamarind - Tamarind seed size 
• Salt to taste 

Seasoning

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

Method 
Soak Chana/Black Chick peas overnight ,n pressure cook it for 10 t0 14   whistles or till cooked . dont discard the water .

Pressure cook the raw jack fruit too for 1 whistle .. 

Roast fenugreek seeds in little oil .. 

Now grind grated coconut, red chillies n tamarind , when half ground add the roasted fenugreek seeds n grind to a  paste .. 

Add the ground masala along with salt  to the cooked chana and raw jackfruit n boil it for 5 mts 

Season the gravy with mustard seeds n curry leaves.

Note : Dont make the ground paste too smooth ... it has to be semi coarse . 

Crispy Roasted Urid Kandwa Semolina Dosa Topped with Cauliflower Avakaya /Pickle

Crispy Roasted Urid Kandwa Semolina Dosa Topped with Cauliflower Avakaya /Pickle

Crispy Roasted Urid Kandwa Semolina Dosa

•  Urad dhal -1/2 cup
• Kandwa Rawa /Semolina -1 cup heaped 
• Salt to taste 

Method 
Wash n Soak  the urad dhal for about 4 hours n then grind to a fine batter . Ferment overnight . 

Next morning to the fermented urad dhal batter wash n add kandawa semolina , salt n water for consistency  mix well . Leave it so for about 20 mts ..Add water if the batter is too thick ..

Heat a dosa tawa  , drizzle oil n pour  ladle full batter n spread the batter , cover the tawa  n let it cook  , drizzle little oil on the side n flip and roast well on the other side too. 

Cauliflower Avakaya /Pickle

• Cauliflower -1 Medium ( Fresh n crunchy )
• Water - 1/2 liter
• Salt - 2 to 3 tsp
• Oil to Deep fry cauliflower as required

For Pickle Masala

• Oil -1/2 cup
• Mustard Seeds - 1-1/2 tbsp 
• Methi /Fenugreek seeds -1/2 tbsp
• Crystal Hing /Asafoetida - Green pea size, 2 
• Red Chilly Powder - 1 tblsp ( adjust as per spice )
• Turmeric Powder-1/4 th tsp 
• Lemon Juice -1 tblsp ( adjust as per sourness ) 
• Salt to taste 

Method 
Wash the fresh n crunchy cauliflower , remove the florets , not too big nor too small ..just medium bite able chunks . 

In a huge vessel boil 1/2 lt water , switch off , add salt n then add the cauliflower florets ..Keep covered so for 1/2 an hour . Remove n wash in water .. Sun dry them for about 4 to 5 hours ..If not then fan dry them spreading on cotton cloth..see to it that no moisture retains n its completely dry . 

Heat oil in a kadai n deep fry the sun dried cauliflower florets few at a time .. retain the crunchiness of the florets .. remove on tissue paper ..if at all dont want to deep fry ..then take little oil n shallow fry .. 

Dry roast methi seeds n crystal hing , cool n powder these both along with mustard seeds .. 

In a Porcelain  bowl or glass bowl , add the fried cauliflower florets, ground powder, chilly powder, turmeric powder, salt ,Lime juice n mix well .. add the oil n mix well again .. can use the same oil in which the cauliflower florets was deep fried .. 

Note : adjust spices according to ones taste .. Add more oil as this pickle does not have long shelf life .. Make sure the mixie jar is dry .., if possible sun dry the jar too . This pickle  remains for about  20 days to one month if refrigerated n done properly .  . 

Undi ( Steamed Rice Rawa Dumplings ) ,Bibbo ( Tender Cashewnut ) Hinga Udka Humman

Undi ( Steamed Rice Rawa Dumplings ) ,Bibbo ( Tender Cashewnut ) Hinga Udka Humman  

Undi ( Steamed Rice Rawa Dumplings ) 

• Rice Rawa - 2 cup's
• Grated coconut- 3 cup's 
• Salt to taste 

Seasoning

• Oil- 1 tblsp
• Mustard seeds-1 tsp 
• Urid dhal-1 tsp 
• Fenugreek seeds- 1/2 tsp
• Curry leaves- 2 sprig's 

Method 
Soak rice rawa, salt n grated coconut in enough water for about 10 minutes . 

In a kadai add oil , Mustard seeds n once it splutters add urid dhal , fenugreek seeds, curry leaves , now drop the soaked stuff , n stir continuously till it becomes fairly stiff . switch off and shape them into round balls ,making a depression in each . 

Steam them for 15 to 20 mts . 

Bibbo ( Tender Cashewnut ) Hinga Udka Humman 

• Bibbo/Tender Cashewnuts ..50 counts

To grind to  fine paste 

• Grated coconut-1 cup
• Roasted red chilles -4 to 5 or according to the taste
• Tamarind -tamarind seed size 
• salt to taste

Garnishing 

• Asafoetida water -1 tsp
• coconut oil -1 tsp

Method 
Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin .. 

Boil the peeled cashewnuts in enough water till tender n cooked . 
Grind grated coconut, chillies n tamarind to a fine paste .Add water to the ground masala n add salt and boiled cashew nuts  , boil it well  .. switch off the flame n then add hing water n coconut oil ! keep covered for some time before serving ... 

Chapathi with Methi Egg Burji .

Chapathi  with Methi Egg Burji .

Chapathi 

• Whole wheat flour  -2 cups
•  Salt to taste
• Water to knead the dough
• Oil..1 tblsp
• Ghee as required to roast the chapathi  

Method 
In a bowl , add whole wheat flour , add oil , salt n water litle by little  at a time n knead it to a soft dough for about 5 to 8 mts ... keep side for about 1/2 an hour 

Divide the dough into equal sized balls , apply some flour n bail out thin chapthis .

Heat a tawa , place the Rottis on it n cook till puffed on both sides ..apply ghee n serve hot . 

Methi Egg Burji

• Eggs ..4
• Fresh Methi /Fenugreek leaves ... 2 cups
• Oil..1 tblsp
• Cumin seeds..1/2 tsp
• Onion..1 huge
• Garlic flakes..4
• Ginger ..1/2 inch piece
• Tomato..1
• Green Chilly..2
• Red Chilly powder..1 tsp
• Turmeric Powder..1/4 th tsp
• Salt to taste 

Method 
Wash eggs . 

Wash the methi leaves. 

Finely chop onion, tomato, ginger , garlic n green chilly .

In a kadai add oil , crackle cumin seeds, then add chopped garlic n chopped ginger n fry for a while . add chopped onion n fry till transparent . Add chopped tomato n cook till mushy. .Add  methi leaves n cook till the methi leaves wilt , then add chilly n turmeric powder, salt . Mix well n  add beaten eggs n stir well , till eggs are cooked . 

Ukde Seeth , Drumstick Flower Sambar adding Drumstick , Raw Mango Pickle n Curds

Ukde Seeth , Drumstick Flower Sambar adding Drumstick , Raw Mango Pickle n Curds 

Drumstick Flower Sambar adding Drumstick 

• Drumstick Flowers - 3 cup's
• Drumstick -1 , wash , remove the fibre n chop into 2 inch pieces 
• Thur dhal -1 cup
• Onion -1 , chopped
• Tomato -1 , chopped 
• Tamarind-  Goose berry size 
• Hing /Asafoetida - 2 pinch ( i use solid hing ) 
• Sambar powder- 2 tsp heaped . 
• Salt to taste 

Seasoning 

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

Method
Wash the drumstick flowers .  

Wash n pressure cook Thur dhal, cool n mash it well . 

Pressure cook drumstick flowers , chopped onion, tomato n drumstick pieces  for just 1 whistle . 

Soak tamarind in little water for 10 mts n extract it n throw the residue 

Soak Hing in little water , till it dissolves . 

Add sambar powder to the tamarind water n mix well .Add this to the cooked stuffs, along with salt  n boil well n then season . 

Ringan Palita / Huge Eggplant Tawa Roast ..Version 1

  Ringan Palita / Huge Eggplant Tawa Roast ..Version 1 

• Huge Purple Brinjal slices -6 
• Ginger - 1 inch piece 
• Garlic flakes  - 12 to 14, remove the skin  
• Red Chilly Powder1 tsp ( adjust according to the spice ) 
• Coriander powder - 2 tsp 
• Salt to taste 
• Oil , very little to shallow fry 

Method 
In a bowl of water , add the sliced huge purple brinjal ..

Finley crush /pound ginger n garlic flakes ..

In a bowl , add the red chilly powder, coriander powder , finely crushed Ginger Garlic paste, salt n mix well .. Remove the brinjal slices from water , dry it .. Then add to the masala mix bowl n mix well .. let it remain so for about 5 mts .

Heat a tawa , drizzle oil , place the marinated brinjal slices side by side n roast on both sides till cooked n crisp ... 

Talara /Chari /Raw jackfruit discarding portion Podis /Fries .

Talara /Chari /Raw jackfruit discarding portion Podis /Fries .

• Talara /Chari /Raw Jackfruit discarding portion - chopped to 3 inch pieces - 3 cup's
• Red chilly Powder - 2 tsp heaped
• Turmeric powder -1/4 th tsp
• Hing /Asafeotida - 1/2 tsp
• Salt to taste
• Rice Flour - 1 tblsp heaped
• Oil to deep fry

Method
Steam cook the chopped talara /Chari till soft but not mushy ..Allow it to cool completely

In a wide bowl add red chilly powder, turmeric powder , hing n salt ..mix well ..then add the steamed cooled talara /Chari pieces n mix well ..set aside for few mts .

In a kadai heat oil , run the marinated pieces on rice flour n deep fry few at at a time ..Remove on tissue paper to remove excess oil ..

Note : Talara/Chari  is the portion above the tough skin of raw jackfruit ..which is usually discarded ..this is when the raw jackfruit is matured but not ripened as a fruit ..these unripened jackfruit segments are usually brined or made pappad ...