Ukde seeth, Batate Piyava Sukke, Gud Gud Alambe Ambat , Chane Ghassi , Goda Ambade Ghassi , Tomato Rasam n Ambuli Nonche .

Ukde seeth, Batate Piyava Sukke, Gud Gud Alambe Ambat , Chane Ghassi  , Goda Ambade Ghassi , Tomato Rasam  n Ambuli Nonche .

 Batate Piyava Sukke ! Potato n onion cooked in dry coconut masala !

• Potatoes .. 3 
• Onions -2  

For Masala to be ground 

• Coriander seeds - 2 tbsp
• Urad Dal - 1 tbsp
• Roasted dry red Chillies - 4 to 6   or according to the taste.
•  Grated Coconut  - 1  cup
• Tamarind-Tamarind seed size
• Oil-2 tsp 
• Salt to taste .

Method 
Wash potatoes , peel the skin n chop into a little bigger chunks .
Chop onions .

In little oil roast urid dhal n coriander seeds ..keep aside

Grind  Grated coconut, red chillies n tamarind to a fine paste n just before removing the masala add the roasted urid dhal n coriander seeds n grind just for few seconds ..

In a kadai add oil n chopped onions , fry it till pinkish red  .. then add the ground masala n fry for sometime ..add salt n chopped  potatoes ..  water n cook till the potatoes is cooked n the masala is dry !
Gud Gud Alambe Ambat /Thunder Mushrooms cooked in Coconut Based Gravy 

• Cleaned n peeled Gud Gud Alambe -1 kg 
• onion huge-1 (1/2 for boiling , 1/2 for seasoning ) 
• Magge ( Mangalore yellow cucumber ) Peeled n cut into small pieces -1/2 cup 
• Grated coconut-1 cup 
• Roasted red chillies - 8 to 10 depends on d spice 
• Tamarind - Tamarind seed size 
• salt to taste 

Method 
Pressure cook Alambe n Magge with 1/2 chopped onions n salt  for 1 whistle ..dont discard the water n keep it aside ...
Grind red chillies, grated coconut n tamarind to a fine paste . Add this ground masala to the cooked Alambe n give a quick boil n season with 1/2 chopped onions ...

Chane Ghassi  ( Black chickpea cooked in coconut based gravy )

• Kala chana/Black chickpeas -1 cup  
• Yam chopped to 2 inch square pieces- 1 cup 

To grind to a semi coarse  paste 

• Grated coconut -1 cup 
• Roasted dry Red chilies -6  or according to the taste 
•  Tamarind - tamarind seed size 
• Roasted fenugreek seeds/methi seeds - 1/4 th tsp 
• Salt to taste 

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 Yam for 1 whistle  

  Grind grated coconut,Roasted red chillies n tamarind to a semi coarse  paste n just before removing the paste add the roasted fenugreek seeds n grind for a minute . 

 Add the ground masala,along with salt  to the cooked stuffs n boil it . !

Season the gravy with mustard seeds n curry leaves.

Godu Ambade Ghassi ! ( Sweet Hog plums Gravy ) 

• 8-sweet hog plums
• 1 glass -grated coconut
• 6-roasted dry red chilly( with little oil )
• 1 tsp- roasted Urid Dhal ( with little oil)
• Marble sized -Jaggery
• Tamarind- very little
• 4 tsp-oil
• 1 sprig -curry leaves
• 1/2 tsp-Mustard
• salt to taste

Method 

Wash Hogplums n slit the skin ... 
in a vessel add water , slit hogplums ,salt , jaggery n cook ..
Grind grated coconut, dry red chillies, tamarind to a fine paste n just before taking out the ground paste add the roasted urid dhal and grind for a second .. 
Add this ground batter to the above vessel n boil again till done ..season with mustard and curry leaves . 

Tomato Rasam 

• Tomatoes ..2 huge fully ripened 
• Rasam Powder..1 tsp 
• Tamarind ..marble size 
• Green chilly ..1 
• Jaggery ..a small piece 
• Salt to taste

Seasoning 

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

Method 
Wash n boil the tomatoes , cool, peel the skin n make puree of it . Add water for rasam consistency , add slit green chilly , tamarind , jaggery ,salt n rasam powder n boil well . Then give the seasoning