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Monday, November 30, 2015

Phova /Beaten Milk Kheer . Version 1

Phova /Beaten Milk Kheer . Version 1 

  • Beaten Rice / Thick Phova ... 1/ 4 th cup 
  • Full Fat Milk ... 1/2 litre 
  • Sugar ... 2 tblsp or according to the sweetness 
  •  Milky bar ( white chocolate )  ..1 

Garnish 

  • Almonds .. 5 
  • Cashews .. 5 
  • Raisins ..5 

Method 
Wash phova /beaten rice .

Add almonds, cashew nuts n raisins  in hot water for about 1/2 an hour . Remove the skin of almonds.

Chop almonds n cashew nuts . 

Boil milk , to it add chopped milky bar chocolate n let it melt . Add sugar n then phova .. boil well till Phova is cooked . Then garnish .

Serve chilled .

It tends to be thick ..so add little milk  as per consistency . 

Karathe Goda Nonche ( Bitter Gourd Sweet Pickle )

Karathe Goda Nonche ( Bitter Gourd Sweet Pickle )


  • Bitter Gourd .. 2 
  • Salt as required .
  • Jaggery ... lime size
  • Oil ..for deep frying


To grind to a fine paste

  • Dry red chillies...12 /15
  • Mustard seeds... 1 tsp
  • Coriander seeds... 1 tsp
  • Methi seeds/Fenugreek seeds..2 pinch
  • Hing/Asafoetida ..a generous pinch
  • Tamarind .. Marble size
  • Salt to taste


Seasoning

  • Oil..1 tsp
  • Mustard seeds... 1 tsp


Method
Wash bitter gourd , chop them to square small pieces .Apply salt n keep aside for about an hour .
Squeeze the chopped bitter gourd pieces  n deep fry them .Remove on a tissue paper .

Dry roast mustard seeds, coriander seeds , methi seeds n hing ... cool n then grind it along with dry red chilles, tamarind to a fine paste . 

In a kadai add oil n splutter mustard seeds , add the ground paste , jaggery ,salt n boil . Then add the fried bitter gourd pieces , mix well .


Alle Piyava kolu ( Ginger n onion cooked in coconut based thick gravy )

 

 Alle Piyava kolu  ( Ginger n onion cooked in coconut based thick gravy )
  • Grated coconut-1 cup
  • Roasted dry red chillies- 4 to 6 
  • Tamarind- Tamarind seed size 
  • Onion chopped -1 huge 
  • Ginger chopped- 1 tsp 
  • Green chillies chopped - 2 
  • Coconut oil-2 tsp 
  • Salt to taste 

Method 
Grind grated coconut, roasted dry red chillies, tamarind to a fine paste .

Boil the ground paste along with chopped onion, ginger, green chillies n salt well . switch off and add coconut oil ... mix well 

Raddish Podi with Ground Masala


Radish Podi with Ground Masala 


  • Radish ... 3 


To Grind 

  • Raw Rice..1 cup 
  • Coriander seeds.. 2 tsp 
  • Dry red chillies... 6 to 8
  • Hing ... 
  • Salt to taste 
  • Oil for deep fry 

Method 
Wash Radish , pat dry n cut lengthwise . Crush it slightly , apply salt n keep aside for sometime . 

Soak raw rice for about an hour . 
 Grind raw rice, coriander seeds, dry red chillies , hing to a fine paste adding very little water .( the paste has to be thick ) 

Squeeze the crushed radish , apply the ground paste , keep aside only for 5 mts . 

Deep fry till crisp . 

Sunday, November 29, 2015

Tamilian Style Green Chutney

Tamilian Style Green Chutney 


  • Mustard seeds... 1 tsp 
  • Chana Dhal... 1/4 th cup 
  • Grated Coconut... 1/2 cup 
  • Onion ..1 medium 
  • Green chilly ... 4 or according to the spice 
  • Coriander leaves ... one fist 
  • Curry Leaves ... 3 sprigs 
  • Tamarind..Tamarind seed size 
  • Oil ..1 tblsp 
  • Salt to taste 


Method 
In a kadai add oil, splutter mustard  seeds , add chana dhal n roast  well , add chopped onion n fry again till pink, Add chopped green chillies, coriander leaves, curry leaves , grated coconut n fry well on low flame ... cool all the above n grind with tamarind n salt to a paste . 

Serve with dosa, idly , paddu n even with hot rice drizzled with ghee . 

Phova/Beaten Rice Appo / Paddu

Phova/Beaten Rice Appo / Paddu


  • Dosa Rice ... 3 cups
  • Idly Rice ..1 cup
  • Urid dhal ..1 cup
  • Thick Phova /Beaten rice ..1 fist
  • Methi seeds/Fenugreek seeds .. 1 tsp
  • Salt to taste


Method
Wash n soak dosa rice, idly rice , urid dhal , beaten rice n methi seeds in water for about 4 hours .n  then grind to a fine paste..Remove the batter , add salt n ferment overnight . 

Heat an Appa /PadduTawa , smear  oil in each moulds n pour in the batter .. n roast on both the sides ! 

Serve hot with chutney ! 

Monday, November 9, 2015

Maanji Puli Munchi ( Pomfret cooked in spicy tangy gravy ) Version 2

Maanji  Puli Munchi ( Pomfret  cooked  in spicy tangy gravy ) version 2 
  • Maanji/Pomfret  - 2  
To grind to a fine paste 
  • Round Dry red chillies- 10 or according to the  spice
  • Long dry chillies -5
  • Grated coconut... 1 tbsp 
  • Coriander seeds-1 tsp
  • Cumin seeds-1/2 tsp
  • Fenugreek seeds..a pinch 
  • Turmeric powder-1/4 th  tsp 
  • Garlic flakes-2 
  • Tamarind- lemon size
  • Salt to taste
seasoning
  • Oil- 1 tblsp 
  • Onion-1 medium 
  • Grated Ginger... 1 tsp 
  • Curry Leaves..1 sprig 
  • Green chilles..2 

Method 
Wash n clean the fish ( cut them slant ) 


Soak tamarind in little water for about 20 mts . 

In a tsp of oil ..roast coriander seeds,  both the chilles n  fenugreek seeds on sim flame ... cool n grind it along with grated coconut, cumin seeds , garlic flakes , turmeric powder ,   tamarind n salt  to a fine paste .

In a kadai add oil , chopped onions n fry till brown . Then add curry leaves , grated ginger n fry for a minute .. add the ground paste, along with chopped green chilles  n fry till the raw smell goes ... Add water , boil for a while n then  place the fish ,  give a quick boil ( dont over cook the fish n make mushy  ) ..  

Thursday, November 5, 2015

Beet Root Halwa

Beet Root Halwa 

  • Beet Root.... 2 
  • Milk .. 1 cup 
  • Water..1/4 th cup 
  • Sugar ... 1/2 cup or according to the sweetness
  • Ghee... 1 tblsp  
  • Cardamom Powder..1 /4 th tsp
  • Cashew nuts ..10
  • Raisins..10
  • Almonds .. 5 


Method 
Wash the beet root , scrap the outer skin n grate it .

Soak almonds in hot water for about 1/2 an hour . Remove the skin , n chop it . 

In a pan heat a tsp of ghee n roast cashew nut's and raisins . keep aside 

In a kadai add 2 tsp of ghee , add the grated beet root n fry till the raw smell goes . 

Add milk and water and cook till all the moisture evaporates. Now add the sugar and cook till the sugar dissolves . Add rest of the Ghee n cook for few seconds . 

Garnish with chopped almonds , roasted cashew nut's , raisins n cardamom powder . 

Serve warm or cool . 

Menthya Soppu Carrot Uttappa

Menthya Soppu Carrot Uttappa 
  • Raw Rice /Dosa Rice-1 cup
  • Urid Dhal-1/2 cup
  • salt to taste 
Mix in a bowl
  • Finely chopped fenugreek leaves... 1 cup 
  • Grated carrots ... 1 cup 
  • Finely chopped onion -2  
  • Chopped green chillies-5  

Method
Soak rice n urid dhal for 4 hours n then grind to a fine paste,add salt  n ferment the batter over night  .

In a bowl add chopped onions,green chillies,chopped fenugreek leaves ,grated carrot  n mix well. 

Heat a tawa , smear with oil n Pour a ladle full of dosa batter n dont spread too much  Sprinkle the mixture  on the dosa evenly., n roast on both the sides ..  

Serve hot with chutney !

Wednesday, November 4, 2015

Boiled rice, Dalithoy, Silver Fish ( Mothyale ) Ghasi, Pomfret ( Manji ) n Sheer Fish ( Visonu ) with Ground Masala Fries n Chana Dhal with Sabudana Payasam !

Boiled rice, Dalithoy, Silver Fish ( Mothyale ) Ghasi, Pomfret ( Manji ) n  Sheer Fish ( Visonu ) with Ground Masala Fries n Chana Dhal with Sabudana Payasam !

Dalithoy 
  • Toor dal - 1 cup
  • 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 .Add water for desired consistency ( medium , neither too thin nor too thick ) 


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 . Mix well 



( Mothyale ) Ghasi ( Silver fish cooked in coconut based gravy ) 


  • Silver fish - 15 
  • salt to taste 

For grinding to a fine paste 
Grated coconut- 1 cup 
Roasted dry rd chillies- 6 
Tamarind -Tamarind seed size

Seasoning 


  • Oil-2 tsp 
  • Onion -1 chopped 

Method 
wash n clean the silver fish .

Grind all the ingredients meant to grind to a fine paste . 

Boil the ground masala well adding salt . once the gravy is boiled well , add the cleaned  fish n give a quick boil . Then give the seasoning 


Manji Gulli saronu fries ( Pomfret fries with ground batter )

  • Pomfret fish .. 2 huge 


For ground masala
  • Red chillies ( not roasted ) -12 to 15
  • Raw Rice-1 cup
  • Hing /Asafoetida- generous  pinch ( i use solid hing ) 
  • Salt to taste 
  • oil-for deep frying 

Method 
Clean pomfret n slice them to pieces .

Soak rice for 2 hrs and grind it along with red chillies ,hing n Salt to a fine paste ( just sprinkle water while grinding ,as the batter has to really very thick  ) , Apply this masala paste to coat the fish  n keep aside for 1/2 an hr ..

Heat oil  in a deep kadai , n deep fry them !




Visonu  Gulli saronu fries ( Sheer fish fries with ground batter )
Cleaned Sheer fish pieces  .. 8 

For ground masala
  • Red chillies ( not roasted ) -12 to 15
  • Raw Rice-1 cup
  • Hing /Asafoetida-  generous  pinch ( i use solid hing ) 
  • Salt to taste 
  • oil-for deep frying 

Method 

Soak rice for 2 hrs and grind it along with red chillies ,hing n Salt to a fine paste ( just sprinkle water while grinding ,as the batter has to really very thick  ) , Apply this masala paste to coat the fish  n keep aside for 1/2 an hr ..


Heat oil  in a deep kadai , n deep fry them !


Chana Dhal with Sabudana Payasam !

  • Chana dhal-1 cup 
  • Sabudana..1/2 cup 
  • Grated coconut - 2 cups 
  •  Jaggery - orange sized 
  • Cashew nuts.. 10 pieces 
  •  Raisins - 10  
  • Cardamom powder- 1/2 tsp


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

Wash n soak sabudana for about an hour n cook it 


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, cooked sabudana , thin coconut milk , jaggery , soaked cashew nuts , raisins n boil till the jaggery melts . Add thick coconut milk and give a quick boil .... n stir well ! switch off and add cardamom powder .


Varahi / Barnyard Millet Undis with Ash Gourd Huli

Varahi / Barnyard Millet Undis with Ash Gourd Huli 



Varahi / Barnyard Millet Undis 


  • Varahi/ Barnyard millet .. 2 cups 
  • Very finely grated coconut..1 cup
  • Water..4 cups 
  • Salt to taste

Seasoning
  • Oil..1 tblsp
  • Mustard seeds.. 1 tsp
  • Urid dhal ..1 tsp
  • Fenugreek seeds- 1/2 tsp 
  • Curry leaves.. 2 sprigs  

Method 
In a kadai add oil , Mustard seeds n once it splutters add urid dhal , fenugreek seeds, curry leaves , fry for a while n then add water , boil it ..then add varahi, grated coconut n salt  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  mts . 



Ash Gourd  Huli 
  • Ash Gourd  - 1/2 kg  
  • Onion -1
  • Tomato-1
  • Thur Dhal- 1/2 cup 

To grind
  • Grated coconut- 4 tsp
  • Poppy seeds-1/4 th tsp
  • Coriander seeds-2 tsp
  • Cumin seeds-1/2 tsp
  • Urid dhal- 1/2 tsp
  • Chana dhal- 1/2 tsp
  • Methi /fenugreek seeds- 1/4 th tsp 
  • Hing-2 pinch
  • Dry red chillies-6 to 8 or according to the taste
  • Tamarind-Marble size
  • salt to taste
Seasoning
  • Oil-1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-1 sprig
Garnishing
  • Coriander leaves 
Method 
Wash , remove the seeds n skin of ash gourd n  chop them to 2 inch pieces .

Pressure cook Dhal n  churn it well .  

Pressure cook onions, tomato n chopped ash gourd only for one  whistle 

In little oil , fry coriander seeds, fenugreek seeds, cumin seeds, urid dhal, chana dhal, hing, dry red chillies n poppy seeds , cool n grind it with grated coconut , salt n tamarind .

Add the ground paste to the cooked stuffs n boil well .

Then do the seasoning n  the garnish .

Urid Moong Dosa -Version 1

Urid Moong Dosa -Version 1 


  • Urid dhal .. 1/2 cup
  • Yellow split moong dhal.. 1 cup
  • Ginger..1/2 inch piece
  • Green chilles ... 3 or according to the taste 
  • Salt to taste 


Method 
Soak Urid dhal n Yellow split moong dhal separately for about 4 hours .

Grind urid dhal along with  ginger n green chillies to a fine paste .Remove the batter . 

Then grind yellow split moong dhal to a fine paste . 

Mix both the batter , add salt . 

Heat a dosa tawa , smear oil n spread a ladle full batter n cook on both sides till crisp . 

Serve hot with chutney . 

Tuesday, November 3, 2015

A Thali of white Rice , Dalithoy, Pathrado, Thaikela Upkari, Thaikela Ambado , Thaikela Sanna Polo

 A Thali of white Rice , Dalithoy, Pathrado, Thaikela Upkari, Thaikela Ambado , Thaikela Sanna Polo

Dalithoy 
  • Toor dal - 1 cup
  • 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 .Add water for desired consistency ( medium , neither too thin nor too thick ) 


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 . Mix well .




Pathrado 
  • 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 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 . 

serve with coconut oil or ghassi 




Thaikela Upkari 


  • Thaikelo ...2 bunch 
  • Jack fruit seeds ( Bikkanda ) ... 12 
  • Oil..2 tsp 
  • Mustard seeds... 1 tsp 
  • Dry red chilles... 3 
  • Jaggery ..chick pea size 
  • Grated coconut ... 1 tblsp 
  • Salt to taste 


Method 
Wash the thaikelo n chop it . 

Wash the jack fruit seeds , remove the fiber n then chop to tinny pieces.


In a kadai add oil, splutter mustard seeds, add torn red chilles, then add chopped thaikelo , chopped jack fruit seeds, water, salt  ..when half cooked add jaggery n cook till done ..then garnish with grated coconut . Mix well . 


 Thaikele Ambado

  • Thaikelo - 2 cups ( roughly chopped  )
  • Raw Rice-1 Cup
  • Thur Dhal-1/2 Cup 
  • Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
  • Tamarind -Tamarind seed size 
  • Salt to taste 

Method
Soak Raw rice n dhal for 2 hours !
Grind red chillies n tamarind to a fine paste n then add d soaked rice n dhal n grind to a coarse paste with very little water . Remove it  ,add salt .. the batter has to b thick .. add in the chopped thaikelo n mix ..


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 


Thaikela  Sannapolo 

  • Thaikelo   . washed , cleaned n chopped  ..2 cup's 
  • Salt to taste

To grind

  • Raw Rice ..1 cup
  • Thur dhal .. 1 fist
  • Grated coconut... 11/2 cup
  • Dry red chilles ..5 or according to the spice
  • Tamarind ..Tamarind seed size



Method
Soak raw rice n thur dhal for about 2 hours .

Grind grated coconut , dry red chilles n tamarind to a fine paste , then add the soaked raw rice n thur dhal n grind to a semi coarse paste ... dont add water while grinding ... the batter has to be thick .

Remove add salt , mix well n add the chopped thaikelo .

Heat a dosa tawa, smear a tsp of oil , take a handful of batter n pat it on the heated tawa , with fingers that is been dipped in water .. .Roast for a while .pour in few drops of oil .. n then turn over ..roast on the other side too .


Monday, November 2, 2015

Garlic Wheat Kulcha with Gobhi Masala

Garlic Wheat Kulcha with Gobhi Masala

Garlic Wheat kulcha

  • Whole wheat flour..2 cups
  • Curds..1/2 cup
  • Minced garlic ..2 tsp
  • Chopped coriander leaves... 2 tblsp
  • Oil..1 tblsp
  • White sesame seeds/thil... 1 tblsp
  • Baking soda..1 tsp
  • Water as needed to prepare a soft dough


Method
In a bowl , add wheat flour, baking soda, salt, minced garlic , chopped coriander leaves, oil, curds ,water  and prepare a very soft dough .Keep aside for about 1/2 an hour .

Divide the dough into equal sized balls .Roll each balls into 1/4 th inch oval shape rotis , sprinkle water on the rottis n place it on the heated tawa , sprinkle white thil on the exposed side of the roti , when you see the bubbles on the surface , invert the tawa , so that the kulcha is directly exposed to the flame . once cooked apply ghee .


Gobhi Masala ..
  • Cleaned Cauliflower florets ... 2 cups 
  • Onion ..1
  • Tomato puree... 1/4 th cup 
  • Red chilly powder.. 1 tsp
  • Garam masala powder..1/2 tsp
  • Turmeric powder..1/4 th tsp 
  • Oil..1 tblsp 
  • Salt to taste 
For grinding the masala 
  • Onion...1 
  • Garlic cloves.. 4 
  • Ginger piece..1/2 inch piece
  • Poppy seeds... 1/2 tsp 
Garnish 
  • Coriander leaves 

Method 
Grind all the ingredients meant to grind to a fine paste .

In a kadai add oil, add chopped onion and fry till pinkish red , add tomato puree n cook till the raw smell goes. Add the ground paste n fry till oil leaves the masala . Add all the powders n fry for a minute. Add the cauliflower florets , water n cook well till the gravy turns thick n then garnish . 





Matti Gulla Talasani with Bimbul ( Seasonal Brinjal stir fry with Bilimbi )

Matti Gulla Talasani with Bimbul  ( Seasonal Brinjal stir fry with Bilimbi  )

  • Matti Gulla/Seasonal round brinjal ... 2
  • Drumstick ..2
  • Bimbul /Bilimbi .. 2 
  • Salt to taste


Seasoing

  • Oil.. 2 tsp
  • Mustard seeds.. 1 tsp
  • Dry red chilles ... 4


Method
Wash n chop the matti gulla into 2 inch pieces .

Wash , chop the drumstick to 2 inch pieces n remove the fibre .

Wash n chop the bimbul length wise .

In a kadai add oil, splutter mustard seeds, add torn dry red chilles, chopped matti gulla, chopped drumstick , bimbul , little water , salt n cook till done 

Sunday, November 1, 2015

Corn Pakoda

Corn Pakoda  


  • American Sweet corn kernels ..1 cup 
  • Onions..2 
  • Green chillies chopped..3 
  • Rice powder..2 tblsp 
  • Besan/ Bengal Gram flour .1 tblsp 
  • Chopped Coriander leaves..1 tblsp 
  • Salt to taste
  • Oil for deep frying 


Method

Boil the sweet corn kernels ..cool n drain it well .

In a bowl add the boiled corn kernels , chopped onions, chopped green chillies , rice powder, besan, chopped coriander leaves  n salt . mix well , form into round shape n deep fry till crisp . 
Serve hot with ketchup or mint chutney

Gobhi Masala ..version 1

Gobhi Masala ..version 1 

  • Cleaned Cauliflower florets ... 2 cups 
  • Onion ..1
  • Tomato puree... 1/4 th cup 
  • Red chilly powder.. 1 tsp
  • Garam masala powder..1/2 tsp
  • Turmeric powder..1/4 th tsp 
  • Oil..1 tblsp 
  • Salt to taste 


For grinding the masala 

  • Onion...1 
  • Garlic cloves.. 4 
  • Ginger piece..1/2 inch piece
  • Poppy seeds... 1/2 tsp 

Garnish 
  • Coriander leaves 


Method 
Grind all the ingredients meant to grind to a fine paste .

In a kadai add oil, add chopped onion and fry till pinkish red , add tomato puree n cook till the raw smell goes. Add the ground paste n fry till oil leaves the masala . Add all the powders n fry for a minute. Add the cauliflower florets , water n cook well till the gravy turns thick n then garnish . 


Cabbage Onion Sannapolo

Cabbage Onion Sannapolo 

  • Cabbage  . washed , cleaned n chopped  ..1 cup
  • Onion ... 2 chopped
  • Salt to taste

To grind

  • Raw Rice ..1 cup
  • Thur dhal .. 1 fist
  • Grated coconut... 11/2 cup
  • Dry red chilles ..5 or according to the spice
  • Tamarind ..Tamarind seed size


Method
Soak raw rice n thur dhal for about 2 hours .

Grind grated coconut , dry red chilles n tamarind to a fine paste , then add the soaked raw rice n thur dhal n grind to a semi coarse paste ... dont add water while grinding ... the batter has to be thick .

Remove add salt , mix well n add the chopped cabbage n chopped onion .

Heat a dosa tawa, smear a tsp of oil , take a handful of batter n pat it on the heated tawa , with fingers that is been dipped in water .. .Roast for a while .pour in few drops of oil .. n then turn over ..roast on the other side too .

Gud Gud Alambe Vaagu ( Thunder mushroom spicy dry masala )

Gud Gud Alambe Vaagu ( Thunder mushroom spicy dry masala ) 
  • Washed peeled thunder mushroom /gud gud alambe  - 2 cups  
  • Tomatoes-2 small  
  • salt to taste
Seasoning 
  • Oil-2 tsp
  • Mustard -1/2 tsp
  • Red chilly powder- 2 tsp
  • Hing - 1/4 th tsp
Garnishing 
  • Grated coconut-1tblsp 

Method
Pressure cook the thunder mushrooms for just 1 whistle along with very little water.

In a kadai add oil,splutter  mustard seeds , add  hing, tomatoes n fry till the raw smell goes n its mushy  add in red chilly powder , salt n cooked thunder mushrooms  , grated coconut n mix well !