Deepavali Spread -White Rice , Kuvale Pulikoddel, Jeev Kadgi n Gointa Rawa Podi , Dalithoy, Bhenda Upkari , Batate Gojju adding curds , Batate Batani vaagu , Shevai n Vermicilli Kheer

Deepavali Spread -White Rice , Kuvale Pulikoddel, Jeev Kadgi n Gointa Rawa Podi , Dalithoy, Bhenda Upkari , Batate Gojju adding curds , Batate Batani  vaagu  , Shevai n Vermicilli Kheer 

Puli Koddel ! ( Sweet, Sour, and Spicy Coconut gravy of Ash Gourd ) 

• Ash gourd-1/2 kg
• Grated coconut- 3 tbsp
• Red chillies-6 to 8 
• Coriander seeds-3 tsp
• Fenugreek seeds-2 pinch 
• Mustard seeds-1/4 th tsp 
• Cumin seeds-1/4 th tsp
•  Black gram dhal /Urad dhal,-2 tsp
•  Bengal gram dal /Channa dal,-2 tsp
• Turmeric powder-1/4 tsp
• Raw Rice- 1 tsp
• Jaggery- Lemon size 
• Thick Tamarind pulp-2 tsp 
•  Til (Sesame seeds)-1tbsp
• Salt- to taste

  Seasoning

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

Method 
Wash, peel and cut the ash gourd into medium pieces and boil it with salt ,jaggery and tamarind pulp . Dont over cook it . 

In a kadai, dry fry ( DONT ADD OIL ) red dry chillies, grated  coconut , coriander seeds, urad dhal, channa dhal, mustard seeds, fenugreek seeds, raw rice, cumin seeds, thil  separately till they are golden in color .Cool it 

Grind together all the dry roasted ingredients along with turmeric powder to a coarse powder  .

Add the ground power to the cooked ash gourd , add little water n then boil well !  

Finally give the seasoning  

Jeev Kadgi/Bread Fruit  Rawa Fries 

• Jeev Kadgi  /Bread fruit Slices  - 10
• Red chilly powder- 1 tblsp
• Turmeric powder- 1/2 tsp
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 1 tblsp 
• Salt to taste 
• Oil for deep frying 

Method 
In a bowl add the  red chilly powder, turmeric powder , hing ,salt n sliced bread fruit  .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat oil in a kadai , drop the marinated bread fruit pieces n fry   on both sides till crisp.

Gointa  Rawa Podi /  Pointed Gourd  deep fried 

• Gointa/Pointed Gourd -  8
• Red chilly powder- 1 tblsp
• Turmeric powder- 1/2 tsp
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 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 the  red chilly powder, turmeric powder , hing ,salt n sliced pointed gourd .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat oil in a kadai , drop the marinated pointed gourd  slices  n fry  on both sides till crisp.


 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 

Bhenda Upkari ( Ladies finger stir fry )

• Tender Ladies Finger- 1/4 th kg
• Oil-2 tsp 
• Mustard seeds -1/2 tsp 
• Dry Red chilles- 2 to 3 , broken 
• Salt to taste .

Method
Wash the ladies finger n pat it dry . Remove the top n end part n  Cut into roundels n keep aside.

In a kadai add oil , splutter mustard seeds   , then add torn dry red chilles n fry for a second . Add the ladies finger roundels along with salt n then fry for about 5 minutes . Sprinkle little water . Cover it n cook till soft n done .  

Potato Gojju 

• Potatoes Medium- 4 
• Green chillies - 3 or according to the spice
• Hing/Asafoetida - 2 huge pinch ( i use the solid ones ) so soak it in little water . 
• Curds- 1/2 cup
• Salt to taste 

Seasoning 

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

Garnishing 

• Chopped coriander leaves 

Method
Pressure cook potatoes, cool , peel the skin n mash it . 

To the mashed potatoes add chopped green chillies , hing water , salt n mash well again with hands . 

Add curds n then do the seasoning n garnish ... mix well . 

Instant semi dry Batate Batani  vaagu /Potato Green Peas cooked in spicy semi gravy . 

• Potatoes -2 
• Fresh green peas .. 1 cup 
• Tomatoes-2 huge   
• Red chilly powder- 2 tsp heaped 
• Hing - 1/4 th tsp ( generous pinch ) n i use solid hing . 
• Mustard -1 tsp
• Grated coconut- 2 tsp ( optional ) 
• oil- 3 tsp 
• salt to taste

Method
Wash n pressure cook potatoes . cool , peel the skin n cut it into cubes . 

Pressure cook green peas just for 1 whistle . 

In a kadai add oil,splutter  mustard seeds , add  hing, tomatoes n fry till the raw smell goes n its mushy  add in red chilly powder , salt n cooked chopped potatoes n green peas ,  grated coconut ,water for semi consistency n mix well ,giving a boil .  

Shevai/ Rice Noodles 

• Rice-2 cups
• Grated fresh coconut-1 cup
• Coconut oil -for greasing
• Salt to taste .

Method:
Soak the rice in water for around 3-4 hrs.

Grind it to a smooth paste with grated coconut and salt, adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes.

Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .

Spread a clean wet cloth ,n place the shevai's on it ...  

Semiya Kheer /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..