Wednesday, May 11, 2016

White rice, Authentic amchi style saaru with ground masala ,Chane Ghassi ( Black chickpea cooked in coconut based gravy ), Pagila Podi/ Kantola fries ,Semiya Kheer /Vermecilli Kheer n Pickle

White rice, Authentic amchi style saaru with ground masala ,Chane Ghassi ( Black chickpea cooked in coconut based gravy ), Pagila Podi/ Kantola fries ,Semiya Kheer /Vermecilli Kheer n Pickle

 . Authentic amchi style saaru with ground masala ! 
  • Coriander seeds-  3 tsp
  • Mustard seeds- 1/4 th tsp
  • Fenugreek seeds-1/4 th tsp
  • Cumin seeds-1 tsp 
  • Pepper corns-4 to 5 
  • Hing /Asafoetida-small piece
  • Curry leaves-2 sprig 
  • Dry red chillies-4 to 5 
  • Jaggery -a small piece 
  • Tamarind -Tamarind seed size 
  • Turmeric powder-1/4 th tsp 
  • Tomatoes -3 
  • salt to taste 


  • oil-1 tsp
  • curry leaves-1 sprig
  • Mustard seeds -1/2 tsp
chopped coriander leaves-1 tsp 

in little oil , fry coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, pepper corns , hing, curry leaves, red chillies , separately .. remove n let it cool  

chop tomatoes into 4 n boil it with water , cool the boiled tomatoes n retain the water .

 Grind the boiled cooled tomatoes with above roasted ingredients along with little turmeric powder ,salt n tamarind .. 

in a kadai add oil, curry leaves, mustard , ground masala n fry till the raw smell goes .. add the retained water , jaggery n also add water to get rasam consistency .. boil well ! switch off and garnish with fresh coriander leaves .

Chane Ghassi ( Black chickpea cooked in coconut based gravy )
  • Kala chana/Black chickpeas -1 cup  
  • Yam chopped to 2 inch square pieces- 1 cup 
To grind to a semi coarse  paste 

  • Grated coconut -1 cup 
  • Roasted dry Red chilies -6  or according to the taste 
  •  Tamarind - tamarind seed size 
  • Roasted fenugreek seeds/methi seeds - 1/4 th tsp 
  • Salt to taste 

  • Oil-1 tsp
  • Mustard-1/2 tsp 
  • Curry leaves -1 sprig 
Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook Yam for 1 whistle  

  Grind grated coconut,Roasted red chillies n tamarind to a semi coarse  paste n just before removing the paste add the roasted fenugreek seeds n grind for a minute . 

 Add the ground masala,along with salt  to the cooked stuffs n boil it . !

Season the gravy with mustard seeds n curry leaves.

Pagila Podi/ Kantola fries 
  • Pagila/Kantola..4 
  • Red chilly powder.. 1 tblsp
  • Hing/Asafoetida ..2 pinch
  • Turmeric powder..1/4 th tsp 
  • Rice flour..2 tsp
  • Salt to taste 
  • Oil for deep frying . 

Wash the Kantola n slice them .

In a bowl add red chilly powder, hing, turmeric powder n salt . Add the sliced kantola n mix well ..keep aside for 5 mts . 

Heat oil in a kadai , dip the marinated kantola in rice flour n deep fry few at a time till crisp . 

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 . 
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..

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