A thali of Ukde seetha, Dhal Rasam, Tendle Batate Upkari, Coriender leaves Gojju , Chane Ghassi with Kadgi , Jeev Kadgi Podi n Butter MilK

A thali of Ukde seetha, Dhal Rasam, Tendle Batate Upkari, Coriender leaves Gojju , Chane Ghassi with Kadgi , Jeev Kadgi Podi n Butter MilK 

Dhal Rasam 

• Thur Dhal ..1/2 cup 
• Tomatoes ...3 fully ripened 
•   Tamarind ...Goose Berry size 
• Rasam Powder..2 tsp 
• Salt to tatse 

Seasoning 

• Oil 2 tsp
•  Garlic Flakes ...6 

Garnishing

•  Coriander leaves ...2 tsp chopped . 

Method
 Wash thur dhal .. 

Chop Tomatoes roughly 

Pressure cook thur dhal n chopped tomatoes .. Cool n churn it well . 

Soak Tamarind in little water for 10 mts , squeeze it well . Add rasam powder to it n mix well . add this to the cooked ingredients , water for consistency ,salt n boil well . Give the seasoning n then garnish 

Tendle Upkari/ Ivy Gourd Stir fry

•  Tendle /Ivy gourd... 1/4 th kg 
• Oil..2 tsp 
• Mustard seeds ...1/2 tsp 
• Dry red chilly ...3 broken 
• Water ..just little 
•  Salt to taste
• Grated coconut ..1 tblsp 

 Method 
Wash the ivy gourd's n slice them thinly . 

In a kadai add oil n splutter mustard seeds , add torn dry red chilly n stir for a few seconds Add sliced ivy gourd, little water n salt ..keep covered n cook till done n then garnish with grated coconut . 

Coriander leaves Gojju 

• Grated coconut- 1/4 th cup 
• Coriander leaves- 1 cup 
• Roasted dry red chillies- 5 or according o the taste
• Tamarind-Tamarind seed size 
• Jaggery - Tamarind seed size 
• Salt to taste 

Seasoning

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

Method
Grind grated coconut, coriander leaves , roasted dry red chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning 

Chane Ghassi with Kadgi ( Chickpeas Coconut Gravy with Raw Jackfruit )

Kala chana/chickpeas -1 cup  
Raw jackfruit pieces-1/2 cup

To grind to a fine paste 
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.

Jeev Kadgi Tandala pitti podis  ( Bread fruit fries using rice flour ) 

• Bread Fruit/Jeev Kadgi  - 1 
• Rice Flour ..1/4 th cup 
• Oil as required to deep  fry 

For the batter 

• Red chilly powder..2 tblsp 
• Turmeric Powder.. 1/2 tsp 
• Hing/Asafoetida - a generous pinch 
• Salt to taste 

Method . 
Peel the bread fruit n slice it 

In a bowl add chilly powder, turmeric powder, hing  n salt , mix well  .. it should be a thick batter  so add little water   .  Add the sliced breadfruit in the prepared batter , marinate it for 10 mts . 
Heat oil in a kadai ,   Run each marinated bread fruit pieces over rice flour  n deep fry till crisp  at  4 to 5 at a time .