Thursday, November 30, 2017

Godu Ambade Humman/Upkari /Sweet Hog Plum Gravy

Godu Ambade Humman/Upkari /Sweet Hog Plum Gravy 
  • Godu ambado /sweet  hog plum..4 to 6 
  • Jaggery .. Lemon size ..3 adjust according to sweetness . 
  •  Green chilly-2 slit 
  • Maida or Rice flour -2 tsp
  • Salt to taste

For seasoning
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Dry red chilliy- 2 broken 
  • Asafoetida /Hing-a pinch (optional) 
  • Curry leaves-1 spring

Wash n Pressure cook Godu ambado for about  2 whistles..discard the water..peel the skin n add fresh water, around 2 cups along with slit green chilly ,jaggery ,salt n  boil it

Mix Maida/Rice flour  in 1/4 th cup water n make a paste stirring so that no lump is formed ..

Add this paste to the boiling curry , stir well n give a quick boil . 

Switch off n give the seasoning 

Ukde Peja ,Salla Upkari / Brined /Salted Raw Jackfruit stir fry , Karathe Nonche/Bitter Gourd Pickle .

Ukde Peja ,Salla Upkari / Brined /Salted Raw Jackfruit stir fry , Karathe Nonche/Bitter Gourd Pickle .

Salla Upkari /Brined /Salted Raw Jackfruit stir fry  
  • Salla /Brined /salted Raw Jackfruit  Pods - 2 cups 
  • Oil - 2 tsp
  • Mustard seeds- 1/2 tsp
  • Dry red chilles - 3 

Soak the brined ( salted ) Jackfruit in water for about 1 hour .Wash well to remove the excess salt .

Slice  them into 1 inch pieces .

In a kadai add oil, splutter mustard seeds, add torn dry red chilles n fry for a second,  then add the sliced raw jackfruit pieces n fry for a while .Add  little water , cover and cook till done .

Note : add salt only if required as its already been salted . 

Bitter Gourd Pickle
  • Bitter Gourd - 3 
  • Salt 
  • Turmeric powder-1/2 tsp 

To grind into coarse powder
  • Mustard seeds- 2 tsp
  • Methi /Fenugreek seeds- 1/4 th tsp
  • Hing/Asafoetida- pea size ..( i use solid hing)
  • Coriander seeds -4 tsp
  • Dry Red Chilly - 15 to 20 ( i have used Byadgi Chilli )  
  • Turmeric powder-1/2 tsp
  • Tamarind ..Gooseberry size   
  • Oil- 2 tsp
  • Salt to taste 

  • Oil - 1/4 th cup 
  • Mustard seeds-1 tsp
  • curry leaves-2 sprigs 
  • Jaggery- marble size

Wash n chop bitter gourd to tiny pieces ..  wash in water three to four times , squeezing it completely ... 

In a bowl add the bitter gourd pieces along with salt n turmeric powder n set aside for an hour ... then squeeze it well . 

In  oil fry dry red chilles, hing, methi seeds,coriander seeds  n mustard seeds n grind it to a coarse powder along with turmeric powder n tamarind piece .

In a kadai add oil, n splutter mustard seeds , add curry leaves n then add chopped squeezed bitter gourd pieces n fry well for sometime ... add jaggery piece n salt ... once jaggery melts add the coarsely ground powder n mix well . 

Store in air tight bottle ... remains for about a month . 

Wednesday, November 29, 2017

Sada Dosa with Roasted Gram Coriander Chutney

Sada Dosa with Roasted Gram Coriander Chutney 

  • Dosa Rice ..1 & 1/2 cup 
  • Urid Dhal ..1/2 cup
  •  Phova /Beaten Rice .. 2 tbsp
  •  Fenugreek /Methi Seeds ..1 tsp 
  • Salt to taste 

 Wash dosa rice,  urid dal , methi seeds  and  soak in water for 4 to 5 hours .

Wash the phova n soak for 5 mts ..Just before grinding n grind al the soaked  ingredients to a fine batter 

Add salt to the batter n ferment overnight 

Heat a dosa tawa , pour a ladle full batter n cook on one side adding oil at the edges .

 Roasted Gram Coriander Chutney 
  • Roasted gram- 1/2 cup
  • Grated coconut- 1/2 cup
  • Coriander leaves- 1/4 th cup 
  • Green chillies- 2 or according to the taste 
  • Tamarind..Tamarind seed size
    Salt to taste 

  • Oil-1 tsp
  • Mustard seeds- 1 tsp 
  • Curry leaves ..1 sprig 

Grind roasted gram, grated coconut , coriander leaves, green chillies , tamarind n salt n then give the seasoning .

Ukde Seeth, Instant Tomato Dhal Rasam n Vaali Ambat

Ukde Seeth, Instant Baby Potato Vaagu , Tomato Dhal Rasam n Vaali Ambat  
 Instant dry Baby Potato  vaagu .
  • Baby Potatoes -1/4 th kg 
  • Tomatoes-2  chopped 
  • Red chilly powder- 2 tsp
  • Hing - 1/4 th tsp
  • Mustard -1/2 tsp
  • Grated coconut-1tsp
  • oil-2tsp
  • salt to taste


Wash n pressure cook baby potatoes . cool , peel the skin n keep aside .

In a kadai add oil,splutter  mustard seeds , add  hing, chopped tomatoes n fry till the raw smell goes n its mushy  add in red chilly powder , salt n cooked baby poatoes , grated coconut n mix well .

Tomato 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 
  • Broken dry red chilly ..1 
  •  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 

 Vaali  ambat ! ( Malabar  Spinach with dhal  coconut based gravy ) ..
  • Malabar Spinach ( Vaali )-1Bunch  
  • Onion - 1 Medium 
  • Thoor dhal- 1/4 th  cup 

To grind
  • Grated Coconut- 1 cup
  • Roasted red dry chilles-4 or according to the spice 
  • Tamarind- Tamarind seed size 
  • Salt to taste 
  • Oil - 2 tsp
  • Chopped onion - 1 medium 

Roughly chop Malabar  spinach  with tender stem.  

Pressure cook Thur dhal , mash it well ..keep aside 

Cook chopped malabar spinach along with chopped onion ..n cook till tender .

Grind grated coconut, roasted chilles, tamarind to a fine paste .

Add the ground paste  to the cooked stuffs along with cooked dhal . Give a boil n then do the seasoning .

Matti Gulla Puddi sagle adding Ambado/Seasonal Mlorean Green Round Brinjal sauteed in Coconut based Dry Masala adding Sour Hog Plum

Matti Gulla Puddi sagle adding Ambado/Seasonal Mlorean Green Round Brinjal sauteed in Coconut based Dry Masala  adding Sour Hog Plum 
  • Matti Gulla / Seasonal Mlorean Green round brinjal Brinjal - 6 to 8 ..i chose small size 
  • Ambado/Sour Hog Plum ..3 
To grind  
  • Grated coconut-2 cup's
  • Roasted dry red chillies-6 to 8 
  • Fenugreek seeds-1/4 th tsp
  • Coriander seeds- 2 tsp heaped 
  • Salt to taste


  • oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves- 1 sprig
wash n pat dry the brinjals ... slit it lengthwise from bottom into 4 slits ..retain the stalk ..  

Wash n roughly crush the sour hog plum's 

 In little oil roast coriander seeds n fenugreek seeds . 

Grind grated coconut.  roasted red chillies n salt to a thick masala ( dont add water ) n just before removing the masala add the roasted fenugreek and roasted coriander seeds and grind for few minutes to a semi coarse paste  

Stuff the ground masala to the slit brinjals.

In a kadai ,add oil then splutter mustard seeds n add  curry leaves , place the stuffed brinjal side by side n sprinkle remaining   masala along with little water n crushed sour hog plum  cover and cook . open lid in between and turn over the brinjal's to prevent sticking it to the kadai .

 cook till the brinjals are soft and the masala is dry .

Karmbala/Star Fruit Gojju

Karmbala/Star Fruit Gojju

  • Karmbala /Star Fruit ..3 huge , ripened 
  •  Jaggery ..Marble size ..2 Adjust according to sweetness one prefers ( crush n powder it ) 
  •  Salt to taste .


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


wash n remove the sides of star fruit   n chop roughly n cook in little water till soft ... cool it n grind ..

Take the ground mixture in a bowl n add crushed jaggery powder , stir it till  jaggery melts ,add salt n mix well . 

in a kadai add oil n splutter  mustard seeds add curry leaves n chilly powder,stir  n add this to the above mixture n mix well . 

Tuesday, November 28, 2017

Ukde Peja , Roasted Happolu n Pappodu , Mooga Dabdabi Saarupkari n Tomato Onion Gojju .

Ukde Peja , Roasted Happolu n Pappodu , Mooga Dabdabi Saarupkari n Tomato Onion Gojju .
Mooga Dabdabi Saarupkari
  • Whole Green Gram ... 1/2 cup 
  • Salt to taste 

  • Oil ..1 tsp 
  • Onion ..1 chopped 
  • Turmeric Powder ..1/4 th tsp 
  • Dry red chilly ..3 broken 

Wash the whole  green gram  n pressure cook it ... mash it lightly .. 

In a kadai add oil n then saute chopped onion till pinkish red . Add broken dry red chilly n fry for a few seconds ..Add the cooked green gram , salt n turmeric powder n cook . 

Tomato Onion Gojju 
  • Tomato-2 
  • Onion - 1 
  • Curds-1/2 cup  
  • Green chillies- 2 
  • Salt to taste 
  • Oil-1 tsp 
  • Mustard seeds-1 tsp
  • Hing -a pinch 
  • Curry leaves- 1 sprig 
Chop tomatoes n onions . To it add chopped green chillies, curds n salt .Mix well n then give the seasoning 

Crispy Charmburi Dosa ..Version 3

Crispy Charmburi Dosa ..Version 3 

  • Dosa Rice ..1 cup
  •  Urad Dhal ..1/4 th cup 
  • Charmburi /Puffed Rice ..1/2 cup 
  • Thur Dhal.. 1 tbsp
  •  Chana Dhal.. 1 tbsp 
  • Methi Seeds .. 1/2 tsp
  •  Salt to taste 

Wash n Soak dosa rice, urad dhal, thur dhal and chana dhal n methi seeds in enough water for 5-6 hrs.

just before grinding ,wash puffed rice n soak in water for 5 mts , squeeze well . and grind all the above to a fine batter .

Ferment overnight.adding salt .

Heat a dosa tawa , spread a ladle full batter , cover n roast till done .

Serve hot with chutney .

Monday, November 27, 2017

Loshne /Garlic Dalithoy

Loshne /Garlic Dalithoy 

  • Thur Dhal ..1/2 cup 
  • Turmeric Powder..2 pinch 
  • Green chilly ..2 slit  
  • Salt to taste .


  • Ghee ..1 tsp 
  •  Garlic Flakes chopped .. 1 tsp heaped
  • Dry red chilly broken ..1 

Wash n pressure cook thur dhal with salt . 

Cool n mash well . 

Add water for consistency ..Then add slit green chilly salt n cook ..later give the seasoning . 

Note : The consistency should not be too thick but medium 

Kultha Saaru n Kultha Upkari

Kultha  Saaru n Kultha  Upkari 
  • Kulithu/ Horse gram - 1 cup 
  • Water as much needed 
  • Green chilly-  2 slit 
  • Salt to taste 
Seasoning for Saaru (Rasam) 
  • Oil-1 tsp 
  • Dry red chillies-  3 
  • Crushed Garlic flakes - 6 to 8 

Method for Saaru ( Rasam ) 

Wash horse gram ( Kulithu ) n Pressure cook it for about 8 to 10 whistles or till completely cooked. ( dont over cook n make them mushy ). 

Separate the cooked liquid and the cooked horse gram  

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

Kultha  upkari 
  • Cooked Kulithu/Horse Gram ..1 cup 
  • Salt to taste . 

  •  Oil ..2 tsp
  •  Crushed garlic flakes ..6
  •   Dry red chilly ..3 

  •  Grated coconut ..1 tblsp 

In a kadai add oil then add crushed garlic n fry till brownish , add torn dry red chillies ,  n then the cooked horse gram , salt  n cook ... lastly garnish with grated coconut . switch off the gas . 

Lemon Rice

 Lemon Rice 

  • Cooked Rice ..1 cup  
  • Oil ... 2 tsp  
  • Mustard seeds-1/2 tsp 
  • Ground nuts ...2 tsp heaped 
  • Chana dhal-1/2 tsp
  • Urid dhal -1 tsp 
  • Curry leaves-1 sprig
  • Green chillies - 3 chopped or according to the taste
  • Coriander leaves chopped .. 1 tblsp 
  • Turmeric powder-1/4 th tsp 
  • Lime juice- 2 tsp 
  • Salt to taste 

Soak chana dhal for 20 mts . 

In a deep bottomed kadai add oil, mustard seeds , once it crackles add groundnuts n fry for a while then add chopped  green chillies,  curry leaves soaked chana dhal, urid dhal n chopped coriander leaves n 
saute for some time ...  then add turmeric powder , cooked  rice  ,salt  n mix well . switch off and add the  lime juice .. mix well n serve hot . 

Urid Appo and Hing Chutney

Urid Appo and Hing Chutney 
  • Dosa rice ..1 cup 
  • Urid dhal ..1/2 cup 
  • salt to taste 

Soak Rice n urid dhal separately for 3 hours n grind them separately to a fine paste .

Mix both the batter well  , add salt n ferment overnight

Heat an Appa Tawa , smear  oil in each moulds n pour in the batter .. n roast on both the sides .
Serve with chutney

 Hing Chutney 
  • Hing/Asafoetida - Green Pea size ( i use solid hing ) 
  • Dry red chillies- 3 or 4 
  • Tamarind -Tamarind seed size 
  • Grated coconut-1 cup 
  • Oil..1 tsp 
  • Salt to taste
  • Oil-1 tsp
  • Mustard seeds -1/2 tsp
  •  Curry leaves -1 sprig  
 In little oil fry red chillies n hing , cool it n grind along with grated coconut , tamarind , salt n then season it.

Godu Ambade Sukke / Sweet Hog Plum Cooked in Cocont Based Dry Masala .

Godu Ambade Sukke / Sweet Hog Plum Cooked in Cocont Based Dry Masala .

  •  Godu Ambado ..8
  • Jaggery .. Lemon size (adjust according to sweetness )
  •  Salt to taste .

To Grind to a Semi Coarse Paste .
  • Grated coconut -  1 cup
  • Roasted Red Chilly - 4 to 6 
  • Roasted Urad dal -  2 tsp ( In a tsp of oil , roast Urid dhal till brown ) 
  • Oil - 1 tsp
  • Mustard Seeds  - 1/2 tsp
  • Curry Leaves ..1 sprig 
    Wash n roughly crush the sweet Ambado n cook in  little water  . Add salt ,jaggery n cook again till jaggery melts . 

     Grind Grated coconut, roasted dry red chilly n roasted urid dhal to a semi coarse paste . 

    In a kadai add oil n splutter mustard seeds n then add curry leaves , ground masala n cooked sweet hog plums n cook till the masala is dry . 

    Saturday, November 25, 2017

    Green Peas Upma

    Green Peas Upma 
    • Green Peas ..1 cup 
    • Semolina.. 1 cup
    • Water..2 1/4 th cup 
    •  Ghee..1 tblsp 
    •  Mustard Seeds..1/2 tsp 
    •  Curry Leaves..1 sprig 
    • Urad Dhal..1 tsp 
    •  Ginger Piece..1 inch 
    •  Green Chillies..3 
    • Grated Coconut ..2 tblsp 
    • Lemon Juice ..2 tsp 
    • Coriander leaves chopped ..2 tsp 
    • Salt to taste

    Wash the fresh green peas n pressure cook it just for 1 whistle n drain well .Keep aside .

    Dry roast the semolina on a medium flame until you get a nice aroma . 

    Chop green chilly n  grate ginger 

    Boil water . 

    In a kadai add ghee n splutter  mustard seeds , add urad dal n fry for a minute . Add curry leaves, chopped green chilly , grated ginger n  fry for a while .

    Add roasted semolina , cooked green peas ,boiled water, salt n stir to avoid lumps 
    . Cover n cook till done .  Switch off n add grated coconut, chopped coriander leaves n lime juice ..mix well . 

    Serve hot