Monday, May 22, 2017

Spicy Cauliflower with Ground Masala

Spicy Cauliflower with Ground Masala

  •  Cauliflower Florets ... 3 cup's 
  • Oil ...1 tblsp 

 To grind to a very fine paste . 

  • Dry Red chilly ..8/10 
  • Peeled Garlic Cloves ...4/6  
  • Tamarind.. Tamarind seed size
  •  Raw Rice ... 2 tsp 
  • Turmeric powder...1/4 th tsp 
  • Salt to taste 

 Wash the cauliflower florets n add it in boiled water with salt n little turmeric powder n set aside for  1/2 n hour .

Grind dry red chilly, tamarind , raw rice, turmeric powder n garlic cloves to a very fine thick paste .

In a kadai add oil , ground paste n fry well till the raw smell goes , add about 1/2 cup of water n cauliflower florets n cook till done to a medium consistency . 

Sunday, May 21, 2017

Bhaji Ambat ( Green Amaranthus cooked in Coconut based gravy )

Bhaji Ambat ( Green Amaranthus cooked in Coconut based gravy )
  • Bhaji/Green Amaranthus - 1 bunch 
  • Onion -1
  •  Thur Dhal ..1/2 cup
To grind
  • Grated coconut- 1 cup
  • Roasted dry red chilies- 4
  • Tamarind -Tamarind Seed size
  • Salt to taste 
  • Oil- 1 tsp 
  • Onion - 1 ( chopped ) 
Wash the Green Amaranthus leaves , chop roughly the leaves n the tender stem as well .  

Chop onion roughly .

Wash n pressure cook thur dhal , cool n mash it well. 

In a vessel add little water, chopped  green Amaranthus , chopped onion n boil till cooked .

Grind all the ingredients meant to grind to a fine paste . 

Add the ground paste to all the cooked stuffs  n boil well n then do the seasoning . 

Ponsa Doddaka/Jackfruit Thalipeet .

Ponsa Doddaka/Jackfruit Thalipeet  !
  • Rice rawa -1 cup
  • Grated coconut -2 cups
  • Grated jaggery -1 cup
  • Chopped jackfruit -2 cups
  • Salt to taste 

Grind coconut gratings with grated jaggery without adding water , then add chopped jackfruit n grind again for a minute or two . 

Remove the ground batter add the rawa n salt n keep aside for few mts . Add little water .. n mix well . 

Heat a dosa tawa , smear oil , n add a ladle full batter , dont spread too much ... Cover n cook on both sides on sim flame ... 

Serve hot with ghee or butter !

Ridge Gourd Peel Chutney ...Version 2

Ridge Gourd Peel Chutney ...Version 2 

  •  Ridge Gourd Peels ... 2 cup's  
  • Groundnuts ...1 tblsp 
  • Green chilly ...3 or 4 
  • Cumin Seeds ..1 tsp 
  • Garlic Cloves ..3 
  • Tamarind ...Tamarind seed size
  •  Oil..1 tsp 
  • Salt to taste . 


  • Ghee ...1 tsp 
  • Mustard seeds..1/2 tsp 
  • Curry leaves ..1 sprig 

Method .
 In a kadai add oil n roast ridge gourd peels , take it out , now roast groundnuts ,take it out , then roast  cumin seeds, green chillies n garlic cloves .. Cool all these n grind to a semi coarse paste with tamarind n salt . 

Then give the seasoning .   

Ragi Masala Dosa, Kempu Chutney, Potato Palya n Coconut Chutney

Ragi Masala Dosa, Kempu Chutney, Potato Palya n Coconut Chutney 

  • Urid dhal ...1 cup
  •  Methi /Fenugreek Seeds ...1 tsp heaped 
  • Ragi Flour .. 1-1/2 cup 
  • Medium Rawa /Semolina .. 1/2 cup 
  • Salt to taste

Wash n soak urid dhal n methi seeds in water for 4 to 5 hours n grind to a fine batter .Add salt n allow it to ferment overnight . 

Next day morning in a bowl add ragi flour n water n make a lump free batter mixing well . Add semolina n mix well ...Add this to the ground fermented Urid dhal batter n mix well ...Set aside for about 15 to 20 mts ... If the batter is thick then water little water n get it to regular Masala Dosa batter 

. Heat a dosa tawa ,smear oil n spread a ladlefull batter spreading thinly ... Apply red chutney all over the dosa n cook till crisp 2 or 3 tsp of potato Palya . 

Red Chutney/Kempu chutney 
  • Coconut-1 cup
  • Garlic flakes- 12 
  • Onion ...1 medium chopped roughly 
  • Kashmiri red chilles- 8 to 10
  • Tamarind - Tamarind seed size Oil...1 tsp 
  • Salt to taste
 In a pan add oil n roast the roughly chopped onion n garlic flakes . remove it  cool n grind with grated coconut, salt, tamarind to a fine paste . 

Grind all the above to a fine paste 

Potato Bhaji 
Potatoes-3 medium
Onion - 2 medium
Green chilles-2 or according to the taste
Turmeric powder-1/2 tsp
water -1/2  cup
Salt to taste

Mustard seeds-1/2 tsp
Urid dhal -1/4 th tsp
Curry leaves-1 sprig

Pressure cook potatoes -cool ,peel the skin n roughly mash it .

In a kadai add oil, mustard seeds, once it splutters add urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a boil .

 Coconut Chutney !
  • Grated coconut-1 cup
  • Green chillies -2 or 3 according to the taste  
  • Tamarind-tamarind seed size 
  • salt to taste 

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

Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water  n season it !   

Thursday, May 18, 2017

Tendle Paan/ Ivy Gourd Ambado with Ground batter .

Tendle Paan/ Ivy Gourd  Ambado with Ground batter .
  • Chopped Ivy gourd leaves - 3 cups

To grind

  • Raw Rice-1 Cup
  • Thur Dhal-1/2 Cup 
  • Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
  • Grated Coconut- 3 tsp 
  • Tamarind -Tamarind seed size 
  • Salt to taste 


Soak Raw rice n dhal for 2 hours !

Grind red chillies , grated coconut n tamarind to a fine paste n then add the soaked rice n dhal n grind to a Semi coarse paste. Remove it  n add salt .. the batter has to b thick .. add in the chopped leaves n mix well . 

Heat  oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 4  to 5  balls at a time n deep fry in oil till golden brown !

Wednesday, May 17, 2017

Spicy Roasted Phool Makhana / Lotus Seeds

Spicy Roasted Phool Makhana / Lotus Seeds 

  • Phool Makhana/Lotus Seeds ...2 Cup's 
  • Ghee ... 1 tblsp 
  • Curry leaves .. 2 sprig's 
  • Red chilly powder .. 2  tsp ( i used Kashmiri chilly powder )
  •  Garam Masala ..1/2 tsp 
  • Cumin powder..1/4 th tsp 
  • Salt to taste 

Dry roast phool makhana on sim flame for about 6 to 10 mts till crisp n crunchy .  Take it out . 

In a kadai melt ghee n add curry leaves n stir for a second ...Switch off , add all the powders n salt ..Mix it ...Add the roasted makhana , switch on the flame ...n mix well till all the masala is coated well .

 Store in an air tight container ...  

Tuesday, May 16, 2017

Phovu Rulavu /Upma n Masala Phova

Phovu Rulavu /Upma n Masala Phova 
  • Soji rawa/semolina -1 glass 
  • water-1 glass 
  • Green chillies- 3 or according to the taste 
  • Urid Dhal-1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-2 sprigs
  • Sugar-1 tsp
  • Ghee-2 tbsp 
  • Grated coconut-3 tsp
  • Broken cashew nuts-2 tsp 
  • salt to taste.
Boil water .

In a kadai add ghee ,mustard seeds n  once it splutters ,add split green chillies, urid dhal, curry leaves .. n then the soji rawa n stir fry for 5 mts ... pour the boiled water, salt ,cashew nuts n sugar ... mix n cover it n cook on low flame ... open once or twice n stir  to prevent sticking to the bottom . once cooked ... add in grated coconut n mix well .. switch off the flame .

Phova chutney 
  • Thin beaten rice /Phovu - 2 cups 
  • Jaggery - marble size 
  • Grated coconut-1/2 cup 
  • Oil-2tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves- 2 sprigs 
  • Sambar powder- 2 tsp 
  • Salt to taste 
In a kadai melt jaggery with little water , then add grated coconut , sambar powder n salt . 

In a pan add oil , splutter mustard seeds add curry leaves n add this to the above n then add Beaten rice n mix well ... serve Immediately .

Monday, May 15, 2017

Wheat Flour Seasoned Dosa

Wheat Flour Seasoned Dosa 
  • Wheat Flour - 1 cup 
  • Rawa/Fine semolina ..1/4 th cup 
  • Sugar-1 tsp 
  • Grated coconut- 1/4 th cup  
  • Green chillies- 2 
  • water as needed to prepare dosa batter consistency 
  • Salt to taste 


  • Oil-1 tsp
  • Mustard seeds- 1 tsp
  • Dry red chilly -2 
  • Curry leaves- 2 sprig 

In a bowl , add wheat flour , rawa, salt , chopped green chilly, salt , grated coconut, sugar , water n prepare a dosa batter consistency . mix well as no lumps should be formed n then give the seasoning . set aside the batter for just 10 mts ...add water if its thick ...

Heat a dosa tawa , smear oil n pour ladle full batter , cover n cook on both sides till crisp .

 Note : No need to ferment the batter as its instant dosa . 

Serve hot with pickle 

Ambuli Chutney /Raw Mango Chutney ...Version 1

Ambuli Chutney /Raw Mango Chutney ..Version 1

  •  Raw Mango ...1 Medium
  • Oil ...1 tsp
  •  Urid dhal ...1 tsp
  •  Grated coconut..3/4 th  cup
  • Roasted dry red chilly ..4 to 5
  • Salt to taste


  • Oil..1 tsp
  •  Mustard seeds..3/4 th tsp
  •  Methi seeds ..1/4 th tsp

Wash n peel the mango...chop them roughly.

 In a pan add oil n roast urid dhal ..

Grind grated coconut n roasted dry red chilly to a paste n just before removing the ground paste add the chopped raw mango ,roasted urid dhal n grind semi coarsely for a second . Remove add salt n give the seasoning . 

Note : The chutney should not be too fine it has to be semi coarse . 

Sunday, May 14, 2017

Chilled Cocoa Milkshake

Chilled Cocoa Milkshake .

  • Boiled chilled milk ... 2 cup's 
  • Sugar ... 1/4 th cup  or according to the sweetness 
  •  Coco powder ..  2 tsp heaped  
  • Grated Chocolate ...2 tsp ( optional ) 


 Blend chilled milk , sugar n coco powder well in a blender .... Pour in the glasses n garnish with grated chocolate .

Serve chilled. 

Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala Pickle

Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle

  •  Ambuli/ Raw Mangoes.. 3 hard n fully matured as the inside pith should be hard n fully grown 
To Dry Roast n Powder 
  •  Dry Red chilly ...1 huge fist  
  •  Mustard seeds - 3/4 th  cup 
  • Rock salt...1 Cup heaped   
  • Fenugreek seeds/Methi seeds ..1/4 th tsp 
  • Asafoetida /Hing ... 2 chickpea size ( i use solid hing )
Just wipe the raw mangoes with clean dry cotton cloth . 

Shred the raw mangoes along with skin ( i do it in adoli ) can do even with knife n we call it kochoche in amchi ... 

Dry roast Rock salt on sim flame for few seconds n powder it ,no need for fine powder .

Dry roast dry red chillies, remove it ..

Dry roast mustard seeds along with solid hing ,remove it ...

 Dry roast Fenugreek seeds ...remove it ...

 Cool all the above dry roasted ingredients ... 

Now first powder the dry roasted chilly to a very fine powder ... remove it ... then powder the roasted mustard seeds, roasted hing n roasted methi seeds to a fine powder ... 

cool the powdered ingredients well . 

In a dry clean porcelain jar or glass jar add the shredded raw mango , roasted powdered salt n the above powder n mix well . The Pickle taste perfect tangy n spicy after 2 or 3 days ... 

Note : Dont touch water while preparing this pickle ... Sun dry spoon , mixie jar n also the porcelain or glass  container in which the pickle will be stored .. This Pickle has a long shelf life that it can be stored for an year ,if taken care while preparing in a proper method . 

Thursday, May 11, 2017

Ukdo Thandla Bhakri with a blob of Butter , Loshne Gatti Chutney / Boiled Rice ground Thalipeet with Dry Garlic Chutney.

Ukdo Thandla Bhakri with a blob of Butter , Loshne Gatti Chutney / Boiled Rice ground Thalipeet with Dry Garlic Chutney. 

Ukdo Thandala Bhakri / Boiled Rice Thalipeet . 
  • Ukdo Thandulu / Boiled Rice .. 2 cups 
  • Raw Rice - 1/2 cup 
  • Grated coconut.. 3 cups  
  • Salt to taste 

Wash n soak both the rice for about 6 to 8 hours or overnight  n then grind it to a fine paste along with grated coconut adding little water . The batter has to be really thick . Add salt . 

Heat a dosa tawa , take a handful of the above ground batter n spread it patting with fingers , dipping hands in water .Roast on both sides adding oil at the edges. 

 Loshne Gatti Chutney /Garlic Chutney 
  • Garlic Pod - 1 
  • Oil-2 tsp
  • Grated Coconut-1 cup 
  • Roasted Dry Red chillies- 6 or according to the taste 
  • Tamarind- Tamarind seed size 
  • Salt to taste .

Peel n crush a little the garlic flakes n fry in oil till reddish brown .. keep aside.

Grind grated coconut, roasted dry red chillies , tamarind n salt to semi coarse paste n just before removing the ground paste add the roasted garlic flakes n grind for a minute .

Paanpolo /Neer Dosa with Tomato Onion Dip n Butter .

Paanpolo /Neer Dosa with Tomato Onion Dip n Butter 

  • Dosa Rice ...1 cup
  •  Grated Coconut ...  3 tsp 
  • Salt to taste .

Wash n soak dosa rice overnight or just for 4 to 5  hours ... 

Grind it to a very smooth batter adding grated coconut . Add salt n dilute it adding water .

 Heat a dosa tawa ,smear oil n just splash a ladle full batter on it ... let it cook only on one side . ,fold twice to get the triangle shape . 

Note : Add only small quantity of grated coconut ,just for sweetness ,more grated coconut makes it brown .. Grind to a very smooth batter as when you touch no feel of the grains should be there The batter shouldn't be too thin or thick ..the consistency should be a little  thicker than milk ...  

Tomato Onion Dip 
  • Tomatoes Fully ripened Large -5 
  • Onion - 2 Medium 
  • Red chilly powder- 2 tsp 
  • Cumin powder- 1/2 tsp
  • Coriander Powder-1tsp
  • Sugar- 1/2 tsp 
  • Oil- 3tsp
  • Salt to taste 

Wash n boil tomatoes in water till soft . cool, remove the skin n puree it .

In a kadai ,add oil n then add chopped onions n fry till reddish pink . Add the tomato puree n fry nicely till the raw smell goes .Add salt n all the powders along with sugar n fry for 3 minutes 

Monday, May 8, 2017

Ukde Seeth, Mothyale Ghassi Silver fish cooked in coconut based gravy ) n Pedvo/Sardines Fries

Ukde Seeth, Mothyale Ghassi Silver fish cooked in coconut based gravy ) n Pedvo/Sardines  Fries

Mothyale  Ghasi ( Silver fish cooked in coconut based gravy ) 
  • Silver fish - 15 
  • salt to taste 

For grinding to a fine paste 

Grated coconut- 1 cup 
Roasted dry rd chillies- 6 
Tamarind -Tamarind seed size


  • Oil-2 tsp 
  • Onion -1 chopped 


wash n clean the silver fish .

Grind all the ingredients meant to grind to a fine paste . 

Boil the ground masala well adding salt . once the gravy is boiled well , add the cleaned  fish n give a quick boil . Then give the seasoning

 Pedvo / Sardines  fries !  
  •  Pedvo / Sardines . - 15 
  • Red chilly powder- 2 tsp 
  • Turmeric powder- 1/4 th tsp
  • Asafoetida/Hing - 2 pinch 
  • Rice flour-1 tblsp
  • Oil to deep fry 
  • Salt to taste 

Clean the fish .

In a bowl add chilly powder , turmeric powder, hing,  salt , add fish n mix well .

Keep aside for 1/2 an hour . 

Roll the marinated fish over rice flour n deep fry in oil .