Thori upkari, Thori saaru, Kirla (Brinned Bamboo shoot spicy dosa ) sanna Polo, Kirlu ( Brined Bamboo Shoot ) Fried, Tomato Peas Baath, Chanadhal Vadai, Ukde Seeth n Carrot Payasam

Thori upkari, Thori saaru, Kirla (Brinned Bamboo shoot spicy dosa ) sanna Polo, Kirlu ( Brined Bamboo Shoot ) Fried,  Peas Tomato Masala RiceBaath, Chanadhal Vadai, Ukde Seeth n Carrot Payasam 

Kaali Thori Saaru N Kaali Thori Upkari 

• Kaali Thori ( Black Beans )- 1 cup 
• Salt to taste 

Seasoning for Saaru (Rasam) 

• Oil-1 tsp 
• Dry red chillies-  2 or 3
• Crushed Garlic flakes - 6 

Seasoning for Upkari 

• Oil-1tsp
• Mustard seeds-1/2 tsp
• Hing/Asafoetida- 2 pinch 
• Dry Red chillies- 2 or 3 
• Grated coconut- 4 tsp  

Method for Saaru ( Rasam ) 

Wash and soak kaali thori  in water overnight .  Pressure cook them for about 4 to 5 whistles or till completely cooked. ( dont over cook n make them mushy ). 

Separate the cooked liquid and the cooked black beans ( Kaali thori )  .

In a vessel add the cooked liquid along with salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning . 

Method for upkari

In a kadai add oil , splutter mustard seeds, add torn dry red chillies , hing n then the cooked kaali thori, salt  n cook ... lastly garnish with grated coconut . switch off the gas . 

Keerla Sanna polo ( Brined Bamboo shoot spicy dosa )

• Brined Bamboo Shoots- 2 or 3 pieces .
• Raw Rice- 1 cup 
• Dry Red Chilles- 4 to 5
• Tamarind -Tamarind seed size
• Salt only if required as Brined bamboo shoots has already salt in it . 

Method 
Soak Brined bamboo shoots in water overnight . Wash it properly rinsing it three or four times to remove excess salt . chop it to fine pieces . 

Soak Raw Rice for about 2 hours .Grind it along with dry red chilles, Tamarind n chopped brined bamboo shoots to a batter . Remove the batter n add salt only if required .The ground batter has to be thick .  

 Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid and  roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done ! 

 Brined Bamboo shoot fries 

• Brined Bamboo Shoots- 15 

To grind to a paste 

• Raw Rice- 1 cup 
• Dry red chilles- 10 to 12 or according to the taste 
• Hing-2 pinch 
• Salt only if required  

Method 
Soak Brined Bamboo shoot pieces in water overnight . wash it well n rinse around 4 to 5 times to remove excess salt . crush them roughly .keep aside . 

Soak Raw rice for about 2 hours n then grind it with dry red chilly , hing to a very fine paste ( dont add much water while grinding )  check salt n add only if required as the brined bamboo shoot already has enough salt .

Apply this ground paste to the roughly crushed bamboo shoot n keep aside for 1/2 an hour n then deep fry till crisp .  

Peas Tomato Masala Rice Baath !

• Raw Rice..1 cup ( i used sona masuri )
• Fresh green peas... 1/2 cup
• Tomatoes..3 
• Onion..1
• Ginger Garlic paste..1 tsp
• Ghee.. 1 tblsp
• Cloves..3
• Cinnamon.. 1 inch piece
• Green chilly..1
• Chilly powder..1 tsp
• Turmeric powder..1/4 th tsp
• Tomato sauce.. 1 tsp
• Water,, 2 cups
• Salt to taste 

Garnish

• Chopped coriander leaves..2 tsp 

Method
Wash rice

Chop onion, tomato n slit green chilly 

In a pressure cooker melt ghee, add cloves n Cinnamon stir for few seconds then add chopped onion n fry till transparent . Add ginger garlic paste n stir for a minute till the raw smell goes .Add the slit green chilly .Add the chopped tomatoes n cook till mushy . Add the tomato sauce , chilly,  turmeric powder , peas along with rice n fry for a while ... Add water, salt ..mix n pressure cook for 2 whistle ... Then do the garnishing . 

Chana Dhal Vada

• 
  Chana Dhal ..1 cup 
• Green chilly ...4 
• Grated Coconut ..1/4 th cup 
•  Ginger ...1/2 inch piece. 
• Asafoetida /Hing .. small piece as i use solid hing .
• Curry leaves ...2 sprig's chopped 
• Sabbasige soppu/Dill leaves ,chopped ...1/2 cup 
• Coriander Leaves ,chopped...1/4 th cup 
• Salt to taste 

Method 

Wash n soak chana dhal for about 2 hours ..

 Grind it coarsely with green chilly, grated coconut,hing  n  ginger .Add this ground batter in a bowl with salt n add chopped curry leaves , dill leaves ,coriander leaves n mix well 

Make equal sized balls , Flatten a little .. 

Heat oil in a kadai ... add the Vada's one by one around 4 n deep fry till done . 

Carrot Payasam

• Carrots . 3
• Full fat milk.. 1/2 liter 
• Sugar .2 tblsp ( adjust according to sweetness )
• Grated coconut . 1 tblsp
• Cashew nuts ..10
• Almonds .10
• Nutmeg . a small piece
• Cloves..   2
• Cardamom pods .2 

Garnishing 

• Cashewnuts split .5
• Almonds  5 
• Kesar/Saffron  strands ..a few 

Method

Wash , peel n grate the carrots   peel the cardamom pods 

Soak kesar strands in 1 tblsp warm milk for about 20 mts  

Soak cashew nuts and almonds meant to grind as well for garnishing for about 1 hour . 

Cook the grated carrots with 1 cup of water n sugar . 

Grind grated coconut , cloves, soaked cashew nuts n almonds , nutmeg , peeled cardamom to a fine paste . Add the ground paste to the cooked stuffs along with milk n boil . 

Garnish with cashew nuts , almonds n kesar strands