White Rice, Shevai, Coriander leaves Gojju, Val Val, Pathrado, Batate songa with ground masala, Matti Gulla rawa fries, cabbage ambado with ground masala , Keerl Ambade Nonche , Dalithoy , Patholi n curds
Soak the rice in water for around 3-4 hrs.
Grind it to a smooth paste with grated coconut and salt, adding required amount of water.
In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .
Make balls of the dough and steam it for 15 to 20 minutes.
Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .
Spread a clean wet cloth ,n place the shevai's on it ...
Coriander leaves Gojju
Val Val.. (yogirathna)..mixed vegetable curry in coconut milk
MethodExtract coconut milk from grated coconut .
Chop the vegetables into medium size pieces n cook them in water along with cashew nuts , when half cooked add in slit green chillies ...n cook again ,when done add salt n coconut milk n bring it to a boil ...
switch off n give the seasoning .
MethodSoak 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 coarse paste ( 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 .
Batate Songa with ground masala ( Potatoes cooked in spicy gravy )
Onions - 1 huge
Oil - 4 tsp
To Grind to a fine paste
Wash n pressure cook the potatoes .dont over cook n make it mushy . cool n peel the skin n chop it into 2 inch pieces .
Grind Red chilles , coriander seeds n tamarind to a very fine paste !
Matti Gulla Podi / Seasoanl round brinjal fries with ground masala .
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 .
Cabbage Ambado with Ground batter .
Soak Raw rice n 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 chopped cabbage and chopped onion . mix well .
Heat oil , 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 5 to 6 balls at a time n deep fry in oil till golden brown !
( Tender Bamboo shoot n sour hog plum pickle )
Chop the sour hog plums ... retain the seeds of few n discard the others.
Boil water , allow it to cool completely.
Take a clean porcelain container add the chopped tender bamboo shoots and chopped sour hog plums along with seeds and add in the salt .keep aside .
Grind dry red chilly to a fine paste , just before removing add the mustard seeds n grind coarsely .
Add the boiled cooled water while grinding for right consistency .
Add this ground paste in the porcelain container salted stuffs n mix well with clean wooden spoon .
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 .
Patholi- Steamed Sweet Dumplings in Turmeric Leaves . ( Version 1 )
To grind the outer covering
Finely grated fresh coconut - 3/4 cup
Grated Jaggery-1/2 cup
Laayi pitto ( Puffed Paddy powder ) - 1/2 cup
Cardamom powder -1/2 tsp
Wash the Turmeric leaves , pat it dry n remove the tips of the leaves .
Soak Raw rice in water for about 1 hour .
Grind soaked raw rice along with coconut to a very smooth batter adding very little water .
In a kadai ,melt the grated jaggery, then add the grated coconut .Switch off , and then add Laayi pitto ( Powdered puffed paddy ) cardamom powder n mix everything well .
Take a Turmeric leaf , spread a spoonfull of thin layer of the ground paste , then place a tsp of the filling length wise n fold it . Follow the same procedure for rest of the leaves .
Assemble them in a steamer n steam for about 15 to 20 mts.