White Rice, Gointa fries, Dalithoy, Alsande with groundnut upkari, Sprouted Moong Ambat , Brahmi leaves chutney n vermecilli kheer .

White Rice, Gointa fries, Dalithoy, Alsande with  groundnut upkari, Sprouted Moong Ambat , Brahmi leaves chutney n vermecilli kheer .

Gointa  Podi /  Pointed Gourd Fries 

• Gointa/Pointed Gourd -  8
• Red chilly powder.. 1 tblsp
• Hing/Asafoetida ..2 pinch
• Turmeric powder..1/4 th tsp 
• Rice flour..1 tblsp 
• Salt to taste 
• Oil for deep frying . 


Method  
wash n scrap the skin of pointed gourd n slice them . 
In a bowl add red chilly powder, hing, turmeric powder  n salt . Add the sliced pointed gourd  n mix well ..keep aside for 5 mts . 


Heat oil in a kadai , dip the marinated Pointed gourd  in rice flour  n deep fry few at a time till crisp. 

Alsande Upkari With Nelkadlo ( Tender  Yradlong beans with Tender Groundnut Stir Fry ) 

• Tender Alsando/Yard long beans ... 1/4 th  kilo 
• Tender Groundnuts..1 cup 
• Salt to taste 

Seasoing 

• Oil... 2 tsp
• Mustard seeds.. 1 tsp
• Dry red chilles... 3 

Garnishing 

• Grated coconut..1 tblsp 

Method 
Wash the tender cow pea n also the tender groundnuts . 

Chop cow pea into 2 inch pieces . 

In a kadai add oil , splutter mustard seeds , then add torn red chilles n fry for a while, Add chopped cow pea along with tender ground nut , water n salt . cook till done . Then do the garnishing . 

Dalithoy 

• Toor dal - 1 cup
• Green chilly - 4  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 .Add water for desired consistency ( medium , neither too thin nor too thick ) 

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 . Mix well 

Keerlayile Mooga Ghassi Adding Ambado /Sprouted Green Gram cooked in cocount based Masala adding sour hog plum ) 

• Sprouted Green gram ..1 cup 
• Chopped Mlore yellow cucumber without skin ..1 cup

To grind to a fine paste 

• Grated coconut ..2 cup's 
• Roasted dry red chilly ..5 /6 
• Tamarind -Tamarind seeds size 
• Salt to taste  

Seasoning 

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

Method 

Cook the sprouted green  gram n chopped Mlore yellow cucumber  in enough water till cooked n not mushy 

Grind all the ingredients meant to grind into a fine paste .Add this ground paste to the cooked vegetables n boil well .Then give the seasoning

 Ekpaani /Brahmi Leaves Chutney

•  Brahmi Leaves ...1 cup 
• Grated coconut...1/4 th cup 
• Green chilly .. 2 
• Ginger ..A small piece 
•  Tamarind ..a small piece 
• Salt to taste . 

Method 
Wash the brahmi leaves ... ( in little ghee , roast it till it wilts adding a little cumin seeds ... this is done cos Brahmi gives  soothing effect n may induce cold to children ) I skipped  this method n used the washed leaves directly ... 

Grind grated coconut, green chilly , tamarind n ginger , just before removing the chutney add the brahmi leaves n grind again to a semi coarse paste ... remove it n add salt ... mix well .

Shevai Godse  /Vermecilli Kheer

• Milk - 5 cups
• Vermicelli - 75 grams
• Sugar - ½ cup or according  to the sweetness 
• Cashew nuts - 8 - 10
• Powdered Cardamom  - 1/2 tsp 
• Raisins -10 
• Ghee - 2 tsp for frying vermecilli n 2 tsp for frying the nuts . 

Method 

Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya on low flame till golden brown.

Remove the Vermicelli from the pan and keep aside.

In the same pan, again heat some more ghee and fry cashew nuts and raisins separately and keep it aside.

Boil milk in a heavy bottomed pan.

Then add the roasted vermicelli to the milk and cook till it becomes soft.

Keep stirring continuously it to prevent it from burning.

Then add sugar and mix till it completely dissolves.

Now add cardamom powder to the mixture and garnish it with cashew nuts and raisins..

 serve hot or chilled .