Tuesday, January 22, 2019

Ukde Seeth , Jeev Kadgi Alle Piyava Kolu adding Ambado , Pathrado , Venti Talasani adding Ambado , . Mango Pickle n Chibada/Musk Melon Harsahale

Ukde Seeth , Jeev Kadgi Alle Piyava Kolu adding Ambado  , Pathrado , Venti Talasani adding Ambado , . Mango Pickle n Chibada/Musk Melon Harsahale

Jeev Kadgi  Alle Piyava kolu with Ambado  ( Bread fruit cooked with  Ginger n onion  coconut based thick gravy adding Sour Hog Plum  )
  • Jeev Kadi/Bread fruit pieces - 2 cup's 
  • Ambado /Sour Hog plum-2 big 
  • Grated coconut-2 cup's 
  • Roasted dry red chillies- 6 
  • Onion chopped -1 huge 
  • Ginger chopped- 1 tsp 
  • Green chillies chopped - 2 
  • Coconut oil-2 tsp 
  • Salt to taste 


Wash , remove the ends of sour hog plum's n crush it slightly . 

Cook bread fruits pieces along with sour hog plum's in little water till cooked but not mushy . 

Grind grated coconut n roasted dry red chillies,  to a fine paste .

Add the ground paste to the cooked vegetables  along with chopped onion, ginger, green chillies n salt  . boil it . switch off and add coconut oil ... mix well 

  • 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 ..
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 ,the shape of a cylinder .. n steam it for 20 mts .

cool n cut into slices of desired thickness .

serve with coconut oil 

Terrace Grown Venti Talasani Adding Ambado / Colocasia stem stir fry adding sour hog plum 

  • Kaali Venti / Colocasia stems - 8 to 10 
  • Ambado/ Sour Hog Plum -2 
  • Dry red chilly - 3 to 4 , broken 
  • Garlic flakes - 10 to 12 
  • Jaggery - a Small piece  
  • Oil - 2 tsp
  • Salt to taste 

Wash the Colocasia stems . Remove the fiber n chop into small roundels. 

Wash n chop  the ends of sour hog plum n slightly crush them 

Crush Garlic Flakes 

In a kadai add oil , add the crushed garlic flakes n roast till reddish brown . Add the broken dry red chilly n fry for a while, then add the chopped clocasia stem , sour hog plum, little water,Jaggery piece , salt  n cook till done .

Chibbada Harshale (Muskmelon Rasayana )
  • Thick coconut Milk freshly made or canned ones  -1 cup
  • Muskmelon -1 
  • Grated Jaggery -1/4th cup or according to the taste 
  • Powdered Cardamom -1/2 tsp
  • Thin Phovu/Beaten rice -1/2 cup 

Grind grated coconut n squeeze out thick milk of it ..

peel , wash n cut the Musk Melon into 2 pieces ... squeeze well the one half n chop the other half to tinny 2 inch pieces ...

Add the squeezed muskmelon  in a bowl along with coconut milk , jaggery powder n mix well till the jaggery powder dissolves ... add cardamom powder and chopped Muskmelon pieces , mix n  keep in refrigerator for 20 mts .. n just before eating add thin phovu /beaten rice ..  

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