White Rice, Pathrado, Raw Banana Upkari, Benda Sagle, Gulla Rawa Fries , Alsande Bee Saarupkari, Semiya Kheer n Curds !

White Rice, Pathrado, Raw Banana Upkari, Benda Sagle, Gulla Rawa Fries , Alsande Bee Saarupkari, Semiya Kheer n Curds !

Pathrado /colocasia/arvi leaves 

• Raw Rice- 1cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 glass 
• Hing/Asafoetida-small piece 
• Tamarind -marble size 
• Roasted dry red chilly -10 /12  or according to the taste 
• Salt a required 
• Pathrade paan /colocasia leaves -14 /18 tender ones ..

Method 

Soak rice n thur dhal for 2 hours . 

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a medium paste ( neither coarse nor fine ) without adding water . Can sprinkle water if required ! take the batter and add salt !

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

Raw Banana  Upkari ( Raw Banana  Stir fry )

Raw Banana - 2  
Dry red chillies- 3 
Oil-2 tsp
Mustard seeds-1/2 tsp
Salt to taste 

Method
Wash raw banana's n scrap the skin  .

Cut them into small cubicals .Apply salt n mix well 

In a kadai add oil n splutter mustard , add torn dry red chillies, add salted raw banana pieces along with very little water .Cover n cook well till done . 

Bhenda Sagle ! Ladies finger in coconut based dry masala

• Ladies finger/Bhendi  – 15 cut into pieces
• Coconut grated - 1 cup
• Red chillies -4 to 5 or according to the taste
• Tamarind - Tamarind seeds size  
• Fenugreek seeds-1 pinch
• Coriander seeds - 2 tsp
• water-1/2 cup
• salt to taste  

Seasoning 

• Mustard seeds - 1 tsp
• Curry leaves - 2sprigs
• Oil - 1 tbsp

Method

Wash the  Ladies finger ,cut them into 2 " pieces.

In little oil fry dry red chillies, Fenugreek seeds and Coriander seeds ..separately 

Grind grated coconut, red chillies , tamarind ..n just before removing the masala , add the fried fenugreek seeds , coriander seeds n grind for 2 mts .

Dont add water while grinding n the masala shouldnt be too fine , it has to be a little coarse.

In a kadai add oil , add mustard seeds n when the seeds crackle add curry leaves .Add the ladies finger and fry for a minute . Add the ground masala and water . cover n cook till the masala dries n the ladies finger is cooked .

Matti Gulla Podi / Seasoanl round brinjal fries with ground masala .

• Seasonal round brinjal slices - 6 to 8
• Raw Rice- 1 cup 
• Dry red chillies- 4 
• Asafoetida /hing-2 pinch 
• salt to taste 
• Fine semolina / rawa - 1/ 4 th cup 
• 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 fine batter ( sprinkle little water while grinding ) 

Apply the ground batter to the seasonal round brinjal  slices n keep aside for sometime . 

Heat oil in a kadai , run the marinated brinjal slices over  fine rawa n deep fry till crisp .

Alsande bee  Saar  Upkari ( Cowpeas thin  gravy ) 

• Alsande bee  ( cow peas  )- 1 cup 
• Green chilly - 2 
• Salt to taste 

Seasoning for Saaru (Rasam) 

• Oil-1 tsp 
• Dry red chillies-  2 or 3
• Crushed Garlic flakes - 6 

Method for Saaru ( Rasam ) 

Wash and soak  Alsande bee   in water for half an hour  .  Pressure cook them for about 4 to 5 whistles or till completely cooked.  

In a vessel add the cooked cow peas along with slit green chilles ,  water n salt .  adjust the consistency as required ) . Boil it well  n later give the seasoning . 

Semiya Kheer /Vermecilli Kheer

• Milk - 5 cups
• Vermicelli - 75 grams
• Sugar - ½ cup or according  to the sweetness 
• Cashew nuts - 8 - 10
• Powdered Cardamom  - 1/2 tsp 
• Raisins -10 
• Ghee - 2 tsp for frying vermecilli n 2 tsp for frying the nuts . 

Method 

Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya on low flame till golden brown.

Remove the Vermicelli from the pan and keep aside.

In the same pan, again heat some more ghee and fry cashew nuts and raisins separately and keep it aside.

Boil milk in a heavy bottomed pan.

Then add the roasted vermicelli to the milk and cook till it becomes soft.

Keep stirring continuously it to prevent it from burning.

Then add sugar and mix till it completely dissolves.

Now add cardamom powder to the mixture and garnish it with cashew nuts and raisins..