Wednesday, September 27, 2017

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 
  • Oil 2 tsp
  •  Garlic Flakes ...6 

  •  Coriander leaves ...2 tsp chopped . 

 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 

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 

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

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 

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


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 

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 . 

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