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 ) 

• Sprouted Green gram ..1 cup 
• Chopped Mlore yellow cucumber without skin ..1 cup
•  sour Hog Plums ..small 3 or big 2 . wash n crush them slightly 

To grind to a fine paste 

• Grated coconut ..1 cup 
• Roasted dry red chilly ..5 /6 
• Salt to taste  

Seasoning 

• Oil..2 tsp
• Mustard Seeds..1/2 tsp
•  Curry leaves ..1 sprig 

Method 

Cook the sprouted green  gram ,chopped Mlore yellow cucumber n crushed sour hog plum's in enough water till cooked n not mushy 

Grind all the ingredients meant to grind into a fine paste .Add this ground paste to the cooked vegetables n boil well .Then give the seasoning

 Ekpaani /Brahmi Leaves Chutney

•  Brahmi Leaves ...1 cup 
• Grated coconut...1/4 th cup 
• Green chilly .. 2 
• Ginger ..A small piece 
•  Tamarind ..a small piece 
• Salt to taste . 

Method 
Wash the brahmi leaves ... ( in little ghee , roast it till it wilts adding a little cumin seeds ... this is done cos Brahmi gives  soothing effect n may induce cold to children ) I skipped  this method n used the washed leaves directly ... 

Grind grated coconut, green chilly , tamarind n ginger , just before removing the chutney add the brahmi leaves n grind again to a semi coarse paste ... remove it n add salt ... mix well .

Kadgi Chakko ! ( Raw Jack fruit in coconut based dry masala ) 

• 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

Seasoning 

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

Method 
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 .  

Kadgi Podi /Raw Jack fruit fries .

• 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 
Method . 
Pressure cook the raw jack fruit slices for 1 whistle ..cool 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  . 

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 

Batate Upkari ( Potato Stir fry )
Potatoes-3 medium 

Salt to taste 

Seasoning

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

Garnish 
Grated coconut- 1tbsp 


Method
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 . 

Method 

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 .