Ukde seeth, Mixed Vegetable Kolmbo , Alsande Upkari, Ambuli Nonche, Pagila Podi with Ground Batter , Happolu , Pappodu n Curds !

Ukde seeth, Mixed Vegetable Kolmbo , Alsande Upkari, Ambuli Nonche, Pagila Podi with Ground Batter , Happolu , Pappodu  n Curds ! 

Mixed Vegetable /Kolmbo Sambar  ..

• Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
•  Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method 
Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Alsande Upkari /Yardlong  Beans Stir Fry 

• Chopped Alsando /Cow Pea beans-2 cups 
• Oil-2 tsp
• Mustard seeds-1/2 tsp 
• Dry red chillies-2 or 3 according to the taste
• Grated coconut - 1/4 th cup 
• Water -1/4 th cup 
• Salt to taste 

Method 
In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well !  

Pagila Podi/ Kantola fries with  ground batter 

• Pagila/Kantola..6 
• Oil for deep frying .  

To grind to a fine batter 

•  Raw Rice- 1 cup 
• Dry red chillies- 6 to 8
• Asafoetida /hing-2 pinch ( i use solid hing )
• salt to taste 

Method 

Wash the Kantola n slice them .

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a fine thick batter ( sprinkle little water while grinding )  

Apply the ground batter to sliced kantola  n keep aside for 1/2 an hour 

Heat oil in a kadai  n deep fry the marinated slices  till crisp  4 to 6 at  time .