Ashada Ekhadashi spread .. Rulava Khotto, Ambe Humman , Jeev Kadgi Podi, Gajbaje, Beans Batate Upkari, Madgane, Dalithoy n Phanna Thakka !
Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it n add salt .. ferment overnight
Next day morning tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool
once cooled add this to the fermented ground batter n mix with hands , so that no lumps is formed .n set aside for 15 mts n add water for right consistency as semolina swells n the batter becomes thick .
add the batter into the weaved jackfruit baskets till 3/4 th . Steam it for 15 to 20 minutes .
Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add the peeled mangoes, slit green chillies,salt n jaggery .. cook till the mango is cooked .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery ..
Method .
Peel the bread fruit n slice it
In a bowl add chilly powder, turmeric powder, hing n salt , mix well .. it should be a thick batter so add little water . Add the sliced breadfruit in the prepared batter , marinate it for 10 mts .
Heat oil in a kadai , Run each marinated bread fruit pieces over rice flour n deep fry till crisp at 4 to 5 at a time .
To grind to a fine paste
Seasoning
Oil..2 tsp
Mustard …1/2 tsp
Curry leaves ..1 sprig
Oil….1 tbsp
Method
Pressure cook all vegetables with crushed hog plums n colocasia leaves knots . Just for 1 whistle .
Grind grated coconut, roasted dry red chillies to a very fine paste .Add salt .
Add the ground masala to the cooked vegetables n boil well . Then give the Seasoning
Method
Wash Beans n Potato .
Chop Beans , peel the potato n then chop it into small cubes.
In a kadai add oil, splutter mustard seeds n add torn dry red chillies , add the chopped vegetable n then water along with salt . Cover n cook till done ..Add grated coconut , mix well .
Grated coconut - 2 cups
Powdered Jaggery - 3/4 th cup
Cashew nuts n raisins - 2 tsp each
Cardamom powder- 1/2 tsp
Rice flour paste - 2 tsp
Method
Soak chana dhal in water for 1/2 an hr n pressure cook it for 2 whistle ... dont make it mushy !
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, thin coconut milk , jaggery , soaked cashew nuts , raisins n boil till the jaggery melts . Add thick coconut milk and give a quick boil ... at this stage add the rice flour paste ... n stir well ! switch off and add cardamom powder .
Seasoning
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
Seasoning
Garnish
chopped Coriander leaves
Method
Grind curds, green chillies n adding water ... strain it in a vessel,add salt n do the seasoning n then the garnish .
Rulava Khotto ( upma Rawa /Semolina khotto )
- Jack fruit leaves weaved baskets- 10 to 12
- 1 Cup-Urid dhal
- 1 -3/4 th cup- Upma rawa/Semolina
- salt to taste
Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it n add salt .. ferment overnight
Next day morning tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool
once cooled add this to the fermented ground batter n mix with hands , so that no lumps is formed .n set aside for 15 mts n add water for right consistency as semolina swells n the batter becomes thick .
add the batter into the weaved jackfruit baskets till 3/4 th . Steam it for 15 to 20 minutes .
Ambe upkari
- Ambe gointa ( a small variety of mango which is prefered for this,as its sweet n sour ) ..if not use any other variety .. 8
- Green chillies...2
- jaggery..Goose berry size
- Rice flour or maida..1 tsp
- water..1 cup
- salt to taste
Seasoning
- Oil..1 tsp
- Mustard seeds..1/2 tsp
- Curry leaves..1 sprig
- Dry red chilly ..2
Method
Jeev Kadgi Tandala pitti podis ( Bread fruit fries using rice flour )
- Bread Fruit/Jeev Kadgi - 1
- Rice Flour ..1/4 th cup
- Oil as required to deep fry
- Red chilly powder..2 tblsp
- Turmeric Powder.. 1/2 tsp
- Hing/Asafoetida - a generous pinch
- Salt to taste
Method .
Peel the bread fruit n slice it
In a bowl add chilly powder, turmeric powder, hing n salt , mix well .. it should be a thick batter so add little water . Add the sliced breadfruit in the prepared batter , marinate it for 10 mts .
Heat oil in a kadai , Run each marinated bread fruit pieces over rice flour n deep fry till crisp at 4 to 5 at a time .
Gajbaje
- 6 to 7 types of vegetables n i have used
- Tender Colocasia leaves ..10
- Vegetables like ( Mangalore yellow cucumber , Bamboo shoot , Jackfruit seeds , potato, Yam, All cleaned , washed and chopped)… 2 cups
- Ambado(Sour Hog plum) ….2 ( crush slightly )
To grind to a fine paste
- Grated coconut ... 1 cup
- Roasted Red chilly …… 6
- Salt to taste
Seasoning
Oil..2 tsp
Mustard …1/2 tsp
Curry leaves ..1 sprig
Oil….1 tbsp
Method
Wash the colocasia leaves ..roll it , round it and tie it to make knots .
Pressure cook all vegetables with crushed hog plums n colocasia leaves knots . Just for 1 whistle .
Grind grated coconut, roasted dry red chillies to a very fine paste .Add salt .
Add the ground masala to the cooked vegetables n boil well . Then give the Seasoning
Beans Batate Upkari ( Beans n Potato Stir fry )
- Tender French Beans- 1/4 th kg
- Potato-2
- Oil- 2 tsp
- Mustard seeds-1/2 tsp
- Dry red chillies- 3 or 4 or according to the taste .
- Grated coconut- 3 tsp
- Salt to taste
Method
Wash Beans n Potato .
Chop Beans , peel the potato n then chop it into small cubes.
In a kadai add oil, splutter mustard seeds n add torn dry red chillies , add the chopped vegetable n then water along with salt . Cover n cook till done ..Add grated coconut , mix well .
Madgane ( Chana dhal Payasam )
Chana dhal-1 cup Grated coconut - 2 cups
Powdered Jaggery - 3/4 th cup
Cashew nuts n raisins - 2 tsp each
Cardamom powder- 1/2 tsp
Rice flour paste - 2 tsp
Method
Soak chana dhal in water for 1/2 an hr n pressure cook it for 2 whistle ... dont make it mushy !
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, thin coconut milk , jaggery , soaked cashew nuts , raisins n boil till the jaggery melts . Add thick coconut milk and give a quick boil ... at this stage add the rice flour paste ... n stir well ! switch off and add cardamom powder .
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
Phanna Thakka ( Seasoned Butter Milk )
- Curd- 1 cup
- Water- 4 cups
- Ginger-1/2 inch piece
- Salt to taste
Seasoning
- Oil-1tsp
- Green Chilly-2 or according to the taste
- Mustard Seeds-1/2 tsp
- Cumin seeds-1/4 th tsp
- Hing/ Asafotida powder -1 pinch
- Curry leaves-2 sprigs
Garnish
chopped Coriander leaves
Method
Grind curds, green chillies n adding water ... strain it in a vessel,add salt n do the seasoning n then the garnish .