Samsar Padvo/ Ugadi spread with the traditional GSB delicacies smile emoticon White Rice, dalithoy, tendle bibe upkari , ambe humman/upkari, chane ghasi with kadgi, jeev kadgi podi, khotto n muddo , Madgane n Rasvodo .Belu bella n Phanna takka

 Samsar Padvo/ Ugadi spread with the traditional GSB delicacies 

smile emoticon

 White Rice, dalithoy, tendle bibe upkari , Ambe humman/upkari, chane ghasi with kadgi, jeev kadgi podi, Khotto n Moodo , Madgane n Rasvodo .Belu bella n Phanna takka 

Dalithoy 

• Toor dal - 1 cup
• Slit 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 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 .  

Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit ) 
Kala chana/chickpeas -1 cup  
Raw jackfruit pieces-1/2 cup

To grind to a fine paste 
Grated coconut -11/2 cups 
Fenugreek seeds-5 to 6 seeds  
Red chilies -10 to 12 or according to the taste 
Tamarind - tamarind seed size 

Seasoning 
Oil-1 tsp
Mustard-1/2 tsp
Curry leaves -1 sprig  

Method 
Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook d raw jackfruit too for 1 whistle .. 
Separately roast red chillies n 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 fine 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. 

Tendle Bibbe Upkari ( Gherkins n tender cashew nut stir fry ) 

• Tendle /Gherkins - 12 
• Tender Cashewnuts - 100 counts 
• water -1 cup 
• Salt to taste 

Seasoning 

• Oil-2 tsp 
• Mustard seeds-1/2 tsp 
• Broken red chillies - 3 

Garnish 

• Grated coconut - 2 tbsp 

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 .. 

Wash n chop the gherkin n  thinly slice them  length  wise . 

In a kadai add oil , splutter mustard seeds, add torn dry red chilles , peeled and chopped cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well . 

Ambe Humman /Upkari !

• 8 -Ambe gointa ( a small varity of  mango which is preffered for this ) ..if not use any other varity ..
• 3-green chillies
• 2-dry chillies
• small piece jaggery
• 1/2 tsp -mustard
• 2 tsp-oil
• 1sprig- curry leaves
• 1 tsp- rice flour or maida
• 3/4 th glass water
• salt to taste

Method

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add d peeled mangoes, slit green chillies,salt  n jaggery .. cook till the mango is cooked  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery .. 

Jeev Kadgi Podi ( Bread fruit fries ) with ground masala 

• Jeev Kadgi/Bread fruit pieces - 6 to 8
• Raw Rice- 1 cup 
• Dry red chillies- 4 to 6 
• Asafoetida /hing-2 pinch 
• salt to taste 
• Oil for deep frying 

Method 

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 bread fruit slices n keep aside for 1/2 an hour .

Heat oil in a kadai and deep fry the marinated bread fruit  slices till crisp .

Moodo N khotto 

• Jack fruit leaves weaved baskets- 4 
• Weaved Moodo cups - 2 
• 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 .

In the morning add the fermented  batter into the weaved jackfruit baskets n weaved moodo cups till 3/4 th .   Steam it for 15 to 20 minutes or till done  

Madgane n rasvado ! ( Chana dhal payasam with rice crispy puris ) 
Madgane ( Chana dhal Payasam ) 
Chana dhal-1 cup 
Grated coconut - 2 cups 
Powdered Jaggery - 3/4 th cup  
Cashew nuts n raisins - 2 tsp each 
Cardamom powder- 1/2 tsp 
Rice flour paste - 2 tsp 

Method 
Soak chana dhal in water for 1/2 an hr n pressure cook it for 2 whistle ... dont make it mushy ! 

Soak cashew nuts n raisins for 1/2 an hr .

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

In a thick bottomed vessel add the cooked chana dhal, thin coconut milk , jaggery , soaked cashew nuts , raisins n boil till the jaggery melts . Add thick coconut milk and give a quick boil ... at this stage add the rice flour paste ... n stir well ! switch off and add cardamom powder .

Rasvodo 
Raw Rice - 1 cup 
Grated coconut-1cup   
Black sesame /Cumin seeds- 1 tsp  
oil for frying  
salt to taste 

Method 
Wash n soak raw rice for an hour . Drain it well n  spread it evenly on a cotton cloth n allow it to dry ! once dried ... grind it to fine powder . 

Grind grated coconut to a very fine paste .. dilute it , adding water .

In a thick bottomed kadai add the diluted coconut milk n salt ... boil it well . then add the ground rice powder n switch off the flame . cover this with a lid for few minutes ,add black sesame /cumin seeds ... then mix well to form a soft dough ... 

Grease a plantain leaf or plastic sheet .. make small balls of the dough ..press with fingers to form a small round vodo shape and deep fry till crisp .


Phanna Takka 

• Curd- 1cup
• Water- 4 cups
• Ginger-1/2 inch piece
• Salt to taste 

Seasoning 

• Oil-1tsp 
• Green Chilly-2 or according to the taste
•  Mustard Seeds-1/4 th tsp 
• Cumin seeds-1/4 th tsp 
• Hing/ Asafotida powder -1 pinch
• Curry leaves-2 sprigs

Garnish 
chopped Coriander leaves 

Method

Grind curds, green chillies n adding water ... strain it in a vessel,add salt  n do the seasoning n then the garnish . 


Bevu Bella 

• Chana Dhal- 3 tsp 
• Neem Leaves- 3 sprigs
• Jaggery pieces - 2 tsp 

Method  In a kadai add the chana dhal, neem leaves n fry for a while on sim flame ... remove it cool n add the jaggery pieces n mix well . 
smile Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit ) Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit )