Sunday, November 13, 2016

White Rice, Keerlayile Mooga Ghassi with Ambado, Ekpaani Chutney , Kadgi Podi's , Ambuli Nonche, Dalithoy, Kadgi Chakko, Batate Upkari , Shevai Godse n Thaka ... Tulsi Pooja Spread

White Rice, Keerlayile Mooga Ghassi with Ambado, Ekpaani Chutney , Kadgi  Podi's , Ambuli Nonche, Dalithoy, Kadgi Chakko, Batate Upkari , Shevai Godse n Thaka ...  Tulsi Pooja Spread 

Keerlayile Mooga Ghassi Adding Ambado /Sprouted Green Gram cooked in cocount based Masala adding sour hog plum ) 

  • Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )
To grind
  • Grated coconut- 2 cups
  • Roasted dry red chillies- 6 to 8 or according to the taste 
  • Urid dhal- 2tsp
  • Tamarind - Tamarind seed size 
  • Salt to taste


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

Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water ) 

In little oil , fry urid dhal till brown ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle ) 

In a kadai add oil, sputter mustard seeds n add curry leaves , ground masala , the retained water along with salt n roughly mashed raw jack fruit n boil well till the water evaporates .  

  • Raw Jack fruit slices- 6 
  • Rice Flour ..1/4 th cup 
  • Oil as required to deep  fry 
  • For the Marination 
    • Red chilly powder..2 tblsp 
    • Turmeric Powder.. 1/4 th  tsp 
    • Hing/Asafoetida - a generous pinch 
    • Salt to taste 
    Pressure cook the raw jack fruit slices for 1 whistle n keep aside . 
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 cooked raw jack fruit slices  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  . 

  • Toor dal - 1 cup
  • Green chilly - 4  or according to the taste 


  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

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 

Batate Upkari ( Potato Stir fry )
Potatoes-3 medium 
Salt to taste 

 Oil-2 tsp
Dry red chillies- 3
Mustard seeds-1/2 tsp
Hing/Asafoetida - 2 pinch 

Grated coconut- 1tbsp 

Wash potatoes well ... n remove the mud on it ... so that the skin of potatoes can be retained . 

Cut them into longish  pieces.

In a kadai add oil n splutter mustard seeds, add hing n   torn dry red chillies, add potato pieces along with very little water n salt .Cover n cook well till done .Add grated coconut n mix well . 

Shevai Godse  /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..

 serve hot or chilled .

No comments:

Post a Comment