Ukde seeth, Batate Tendle upkari, Piyava Thambali, Methi leaves sukke , Gulla Bajji, Alsande b with Magge Bhendi n Alsande b Saaru .
Batate Tendle Upkari/ Potato n Ivy Gourd Stir fry
- Potato -1 huge
- Tendle /Ivy gourd... 10 to 12
- Oil..2 tsp
- Mustard seeds ...1/2 tsp
- Dry red chilly ...3 broken
- Water ..just little
- Salt to taste
- Grated coconut ..1 tblsp
Method
Wash potato , peel it .Wash ivy gourd's, remove the tips .
slice potato n ivy gourd thinly .
In a kadai add oil n splutter mustard seeds , add torn dry red chilly n stir for a few seconds Add sliced potato n ivy gourd, little water n salt ..keep covered n cook till done n then garnish with grated coconut .
In a kadai add oil n splutter mustard seeds , add torn dry red chilly n stir for a few seconds Add sliced potato n ivy gourd, little water n salt ..keep covered n cook till done n then garnish with grated coconut .
Piyava Thambali ( Coconut Based Raw Onion Gravy)
- Grated Coconut ...1 cup
- Roasted dry red chilly ...4 to 6
- Tamarind ..Tamarind seed size .
- Salt to taste
Garnishing
Finely chopped onion ...1/4 th cup
Coconut Oil..2 tsp
Method
Grind grated coconut , roasted dry red chillies n tamarind to not so fine paste .
Remove it dilute with little water for a consistency neither too thick nor too thin .. Add salt mix well ...Add chopped onion n Coconut oil ..Mix well ..
Note : No need to boil it as its a cold recipe
Fresh Methi Leaves Sukke ! Fenugreek leaves cooked in coconut based dry masala !
Potato -1 small
Thur Dhal - 1/2 cup
Onion -1
To grind
- Grated coconut- 1 cup
- Roasted Dry red chillies- 5 to 8
- Urid dhal- 3 tsp
- Tamarind- Tamarind seed size
- Salt to taste
Seasoning
- Oil- 2 tsp
- Mustard seeds - 1/2 tsp
Method
wash n chop the methi leaves .
wash , peel n cube the potato .
Cut the onion into slight bigger pieces .
Pressure cook Thur dhal only till its soft , need to have whole dhal ... ( Dont over cook nor make it mushy )
In little oil fry urid dhal till reddish brown , cool ...
Grind grated coconut, chillies , tamarind n just before removing the masala , add roasted urid dhal n grind for a minute or two . ( The ground masala should be a little coarse )
In a kadai add oil , add mustard seeds n once its sputters add cooked dhal, onions, potato n methi leaves , ground masala , salt n water ... cook till done n gravy turns dry !
Gulla Bhajji ( Roasted Brinjal Gojju With Bimbul/Bilimbi )
- Gulla / Seasonal Round Brinjal ( Mattu Gulla ) ..if not any other round variety .. 3
- Bimbul/Bilimbi..3 or 4
- Green Chilly ...4 ,chopped
- Salt to taste
Season
- Coconut oil ..1 tsp
- Mustard seeds ..1/2 tsp
- Curry leaves..1 sprig
Garnish
- Chopped coriander leaves..2 tsp
- Hing water ..1 tsp ( i use solid hing .so soak it in little water for sometime n dissolve well )
Method
Wash the Round Brinjal's and wipe them , apply oil n directly roast them over the flame,turning around till it shrinks ... Cool n remove the skin ... Mash them well n Keep aside .Wash n cook bilimbi in litlte water till soft .Cool it . mash it well .
In a bowl, add chopped green chilies , mashed brinjal's , mashed bilimbi's , salt n mix well with hands . Add the seasoning n then garnish ..Mix well again .
Alsande B , Magge Bhendi ( Black eyed Peas with Mangalore cucumber Cooked in Coconut Based Gravy )
- Alsande b /black eyed peas ... 1/2 cup
- Magge / Mangalore cucumber , chopped with skin... 1 cup
To grind to a fine paste
- Grated coconut ..1 cup
- Roasted dry red chillies... 6
- Tamarind ..Tamarind seed size
- Salt to taste
Seasoning
- Oil ..2 tsp
- Crushed garlic flakes -8 to 10
Method
Wash cow peas n pressure cook it ..dont over cook n make mushy .( Retain the cooked water to preapre Plain rasam )
cook chopped magge in little water till tender .
Grind all the ingredients meant to grind to a fine paste .
Add the cooked stuffs in a vessel,add the ground masala n salt .Boil well n then give the seasoning .
Alsande b Saaru /
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