Samsar Padvo/ Ugadi spread with the traditional GSB delicacies ,White Rice, Dalithoy, Rulava Moodo, Rulva Khotto, Tendle Bibbe Upkari, Chane Ghassi with Kadgi , Ambe Upkari, Matti gulla n Jeev Kadgi Rawa Podi's , Madgane, Hinga Thaaka n Bhevu Bella on a plantain leaf
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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 .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
. Rulava / upma Rawa /Semolina Moodo n Khotto
Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it .. Add salt n ferment overnight .
Next day morning , tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool n once cooled add this to the ground batter , mix well with hands ,so that no lumps is formed n set aside for 15 mts , add water for right consistency as the rawa swells n batter becomes thick .
Seasoning
Garnish
Method
Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin ..
Wash n chop the gherkin n thinly slice them length wise .
In a kadai add oil , splutter mustard seeds, add torn dry red chilles , peeled and chopped cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well .
Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit )
Kala chana/chickpeas -1 cup
Raw jackfruit pieces-1/2 cup
To grind
Grated coconut -11/2 cups
Fenugreek seeds-5 to 6 seeds
Red chilies -10 to 12 or according to the taste
Tamarind - tamarind seed size
Seasoning
Oil-1 tsp
Mustard-1/2 tsp
Curry leaves -1 sprig
Method
Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook d raw jackfruit too for 1 whistle ..
Separately roast red chillies n fenugreek seeds in little oil ..
Now grind grated coconut, red chillies n tamarind , when half ground add the roasted fenugreek seeds n grind to a fine paste ..
Add the ground masala,along with salt to the cooked chana and raw jackfruit n boil it for 5 mts !
Season the gravy with mustard seeds n curry leaves.
Ambe Humman /Upkari !
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 d 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 ..
Matti Gulla Rawa podis /Mlorean Seasoanal Round Green brinjal Rawa Fries .
In a bowl add red chilly powder , turmeric powder, hing, rice flour n salt add little water n mix well ...add the brinjal slices n mix well ..keep aside for sometime .
Jeev Kadgi Rawa Podis /Bread Fruit Rawa Fries .
In a bowl add the red chilly powder, turmeric powder , hing , rice flour, salt n sliced bread fruit , sprinkle water .. mix well . keep aside for 5 minutes .
Run the marinated pieces over rawa .
Heat oil in a kadai n deep fry the marinated bread fruit slices few at a time .
Madgane ( Chana dhal payasam )
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 .
Hinga Thaka
Method
Grind curds ,adding water add hing n salt ..mix well .
Bevu Bella
Method
Remove it cool n add the jaggery pieces n mix well .
smile Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit ) Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit )
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Dalithoy
- Toor dal - 1 cup
- Slit 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 .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
. Rulava / upma Rawa /Semolina Moodo n Khotto
- Jack fruit leaves weaved baskets- 8
- Weaved Moodo cups - 2
- Urid dhal-1 cup
- Upma rawa/Semolina -1- 3/4 th cup
- salt to taste
Soak Urid dhal for 3 hrs n grind to a fine paste ..remove it .. Add salt n ferment overnight .
Next day morning , tie upma rawa in a piece of cloth n steam it for 1 vapour .. allow it to cool n once cooled add this to the ground batter , mix well with hands ,so that no lumps is formed n set aside for 15 mts , add water for right consistency as the rawa swells n batter becomes thick .
Tendle Bibbe Upkari ( Gherkins n tender cashew nut stir fry )
- Tendle /Gherkins - 12
- Tender Cashewnuts - 100 counts
- water -1 cup
- Salt to taste
Seasoning
- Oil-2 tsp
- Mustard seeds-1/2 tsp
- Broken red chillies - 3
Garnish
- Grated coconut - 2 tbsp
Method
Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin ..
Wash n chop the gherkin n thinly slice them length wise .
In a kadai add oil , splutter mustard seeds, add torn dry red chilles , peeled and chopped cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well .
Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit )
Kala chana/chickpeas -1 cup
Raw jackfruit pieces-1/2 cup
To grind
Grated coconut -11/2 cups
Fenugreek seeds-5 to 6 seeds
Red chilies -10 to 12 or according to the taste
Tamarind - tamarind seed size
Seasoning
Oil-1 tsp
Mustard-1/2 tsp
Curry leaves -1 sprig
Method
Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook d raw jackfruit too for 1 whistle ..
Separately roast red chillies n fenugreek seeds in little oil ..
Now grind grated coconut, red chillies n tamarind , when half ground add the roasted fenugreek seeds n grind to a fine paste ..
Add the ground masala,along with salt to the cooked chana and raw jackfruit n boil it for 5 mts !
Season the gravy with mustard seeds n curry leaves.
Ambe Humman /Upkari !
- 8 -Ambe gointa ( a small varity of mango which is preffered for this ) ..if not use any other varity ..
- 3-green chillies
- 2-dry chillies
- small piece jaggery
- 1/2 tsp -mustard
- 2 tsp-oil
- 1sprig- curry leaves
- 1 tsp- rice flour or maida
- 3/4 th glass water
- salt to taste
Method
Matti Gulla Rawa podis /Mlorean Seasoanal Round Green brinjal Rawa Fries .
- Matti Gulla /Seasonal Green Round Brinjal..if not any other variety ... sliced into roundels ...10 /12
- Red chilly powder ...2 or 3 tsp
- Turmeric powder ..1/4 th tsp
- Hing/Asafoetida ... 2 pinch
- Rice flour ..1 tblsp
- Salt to taste
- Rawa /Semolina ...2 tblsp
- Oil.. little to tawa roast
In a bowl add red chilly powder , turmeric powder, hing, rice flour n salt add little water n mix well ...add the brinjal slices n mix well ..keep aside for sometime .
Heat oil in a kadai n deep fry the marinated sliced brinjal few at a time
- Bread Fruit /Jeev Kadgi- 1
- Red chilly powder- 1 tblsp
- Turmeric powder- 1/2 tsp
- Hing /Asafoetida- 2 pinch
- Rice Flour ... 4 tsp
- Semolina /Rawa - 1/4 th cup
- Salt to taste
- Oil to deep fry
Method .
Peel the bread fruit n slice it
In a bowl add the red chilly powder, turmeric powder , hing , rice flour, salt n sliced bread fruit , sprinkle water .. mix well . keep aside for 5 minutes .
Run the marinated pieces over rawa .
Heat oil in a kadai n deep fry the marinated bread fruit slices few at a time .
Madgane ( Chana dhal payasam )
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 .
Hinga Thaka
- Curd- 1 cup
- Water- 4 cups
- Hing /Asafoetida ...2 huge pinch
- Salt to taste
Method
Grind curds ,adding water add hing n salt ..mix well .
Bevu Bella
- Chana Dhal- 3 tsp
- Neem Leaves- 3 sprigs
- Jaggery pieces - 2 tsp
Method
In a kadai add the chana dhal, neem leaves n fry for a while on sim flame ...
Remove it cool n add the jaggery pieces n mix well .
smile Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit ) Chane Ghasi with kadgi ( Chickpeas coconut gravy with raw jackfruit )