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

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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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

Method 

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 .

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Add this  batter into the weaved jackfruit baskets n weaved moodo cups till 3/4 th .   Steam it for 15 to 20 minutes .

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

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 .    

•  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 

 Method
 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 

Jeev Kadgi Rawa Podis /Bread Fruit Rawa Fries .

• • 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 )