Ukde seeth, Mixed Vegetable Pulov , Tomato Onion Raitha ,Pathrado ,Vaali Ambat,Dalithoy , Ambuli Nonche n Roasted Happolu n Pappodu

Ukde seeth, Mixed Vegetable Pulov , Tomato Onion Raitha ,Pathrado ,Vaali Ambat,Dalithoy , Ambuli Nonche n Roasted Happolu n Pappodu 

Mixed Vegetable Pulov 

• Basmati Rice-2 cups 
• Water- 3  cups 
• Chopped Carrots-1 cup 
• Green peas-1 cup
• Beans Chopped -1 cup 
• Onions-2
• Tomato-1 
• Garlic Cloves-3 or 4 
• Ginger piece-1/2 inch 
• Cloves-5
• Cinnamon -1 inch piece 
• Cashewnuts sliced -6 
• Green Cardamom- 2
• Garam masala powder-2  tsp 
• Turmeric powder-1/2 tsp 
• Coriander leaves- 4 tsp 
• Ghee/oil-3 tsp 
• Salt to taste 

Method 
Wash n soak Basmati rice in water for about 20 mts n drain well .

Crush Garlic cloves, Ginger piece, cloves, cardamom n Cinnamon.  

In a kadai add ghee/oil n add long sliced onions n fry till pinkish red, then add the cashewnut's n fry for a minute .Add the tomatoes n fry till the raw smell goes . Add the crushed spices n fry for a minute or two . Add all the powders n fry again for a minute.Add the basmati rice n fry for 3 mts . Add the vegetables n fry for a minute . Add water , salt n chopped coriander leaves , mix well n pressure cook for 2 whistle.

Tomato Onion Raitha 

• Tomato-3 
• Onion - 2 
• Curds-1 cup  
• Green chillies- 2 
• Salt to taste 

Seasoning 

• Oil-1 tsp 
• Mustard seeds-1 tsp
• Hing -a pinch 
• Curry leaves- 1 sprig 

Method 
Chop tomatoes n onions . To it add chopped green chillies, curds n salt .Mix well n then give the seasoning 

Pathrado 

• Raw Rice- 1 cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 glass 
• Hing/Asafoetida-small piece 
• Tamarind -marble size 
• Roasted dry red chilly -10 /12  or according to the taste 
• Salt a required 
• Pathrade paan /colocasia leaves -14 /18 tender ones ..

Method 

Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required ! take the batter and add salt ! 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

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 

Seasoning

• Oil - 2 tsp
• Chopped onion - 1 medium 

Method
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 .

 Dalithoy 

• Toor dal - 1 cup
• Green chilly - 2 or according to the taste 

Seasoning 

• Oil/Ghee -1 tsp
• Mustard seeds - 1 tsp
•  Curry leaves - 1 sprig 
• Dry red chillies -2
• Hing/Asafoetida water- 1 tsp
• Salt to taste

Method
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .
In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water .