Friday, March 22, 2019

Ukde Seeth , Chane Upkari , Pathrado , Alsande Upkari , Pathrade Ghassi n Curds .

Ukde Seeth , Chane Upkari , Pathrado , Alsande Upkari , Pathrade Ghassi n Curds .
Chane upkari /Black Chick peas stir fry 
  • Black Chickpeas / Kalo chano - 1 cup 
  • Sweet potato... cleaned , peeled n chopped to 2 inch pieces .. 1/2 cup 
  • Oil- 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves- 2 sprigs 
  • Dry red chilles..2 
  • Salt to taste
  • Grated coconut-1 tblsp

Soak black chickpeas overnight . 

Pressure cook it for 10 to 12 whistle or till cooked .

Pressure cook chopped sweet potato for 1 whistle .

In a kadai add oil , splutter mustard seeds, then add torn dry red chilly , curry leaves n fry for a while . add the cooked chana along with cooked sweet potato n salt , cook for a while n then  switch off and do the garnishing ,  mix well . 

  • Raw Rice- 1 cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 cup's 
  • Hing/Asafoetida-Small piece 
  • Tamarind -Marble size 
  • Roasted dry red chilly -10 /12  or according to the Spice 
  • 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 ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

Alsande Upkari /Yard Long  beans  stir fry
  • Chopped Alsando /Yard Long beans-2 cups 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp 
  • Dry red chillies-2 or 3 according to the taste
  • Grated coconut - 1/4 th cup 
  • Water -1/4 th cup 
  • Salt to taste 

In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with  water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well   

Ghassi /coconut gravy for pathrado

  • Grated coconut-1 Cup 
  • Roasted dry red chilly -4 
  • Fenugreek seeds ( roast in little oil )-1/4 th tsp 
  • Urid dhal ( roast in little oil )-1/2 tsp
  • Tamarind-Tamarind seed size 
  • Salt to taste 


  • Coconut oil-2  tsp
  • Onion chopped -1 tblsp 

Grind grated coconut, roasted dry red chillies, tamarind  to a fine paste n just before removing the paste add roasted fenugreek n urid dhal n grind for few mts .. remove the ground masala  ,add salt n enough water to make it like a gravy , n boil well n then give the seasoning .

Place the sliced pathrade n pour this gravy over it n relish it . 

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