Ukde seeth, Dalithoy , Pathrado, Bottle Gourd Sambar, Avnas Ambe Sasam,Mirsange Happala Kismuri , Onion vodi n pickle

Ukde seeth, Dalithoy , Pathrado, Bottle Gourd Sambar, Avnas Ambe Sasam,Mirsange Happala Kismuri , Onion vodi n pickle 

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 /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 ..
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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 . 

Bottle gourd sambar 

• Bottle gourd  - Medium 1 
• Onion ..1  
• Thur dhal- 1/4 th cup 
• Sambar powder... 2 tsp 
• Tamarind.. 
• Hing generous pinch 
• Salt to taste

Seasoning

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

Garnish 

• Coriander leaves 

Method 
Pressure cook thur dhal n churn it .

wash , peel the bottlegourd n chop into 2 inch pieces n pressure cook it for 1 whistle along with chopped onion . 

In little water soak tamarind for about 10 mts . ( squeeze the tamarind n discard it , in that tamarind water add sambar powder n mix well ) 

Soak hing in little water as i use solid hing for about 10 mts n dilute it . 


Add the boiled vegetable along with cooked thur dhal , tamarind sambar powder water n hing water  Boil well with salt  ( add water for consistency ) then do the seasoning n garnish . 

Avnas Ambe Sasam ( Pineapple , Mango in coconut based gravy ) 

• Pineapple- chopped into cubes ( 1 cup)
• Mango - chopped into cubes- ( 1 cup)
• Grapes - Green n Black fresh ones ( 1/2 cup each )
• Grated coconut-1 cup
• Roasted dry red chillies- 3 or according to the taste
• Jaggery - chick pea size
• Raw Mustard seeds- 1/2 tsp  
• Salt to taste

Method 
Grind grated coconut, roasted dry red chillies n jaggery to a semi coarse  paste n just before removing the masala add raw mustard seeds n grind for a minute . Remove the ground paste add salt n mix well ..then add the fruits  n serve chilled ! 

Note : This recipe doesnt need to be heated nor seasoned !

Mirsange Happala Kismuri ( Spicy Red Papad Mixture ) 

• Spicy Papad - 6
• Onion - 1 ( Medium ) 
• Green chillies - 1 
• Grated coconut- 4 tsp

Method
 Fry spicy papad n crush it with hands .

Chop onion n green chillies .

In a deep bowl add the crushed spicy Papad n just before serving add the chopped onion, chopped green chillies n grated coconut ..mix well .