Wednesday, March 4, 2020

Ukde Seeth , Nanchane /Ragi Vodi , Dalithoy , Alsande B with Podale Ambat adding Teppal n Kokam ( NK Amchi style ) . Batate Gojju adding curds , Dudde /Pumpkin Upkari n Podale B/Snake Gourd seeds Sannapolo /Spicy Dosa

 Ukde Seeth , Nanchane /Ragi Vodi , Dalithoy , Alsande B with Podale Ambat adding Teppal n Kokam ( NK Amchi style ) . Batate Gojju adding curds , Dudde /Pumpkin Upkari n Podale B/Snake Gourd seeds  Sannapolo /Spicy Dosa 

  • Toor dal - 1 cup
  • Green chilly - 4  or according to the taste 

  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Pressure cook toor dhal . 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 

Alsande b / Black Eyed Beans with Poddale /Snake Gourd Ambat adding Kokam n Teppal 
  • Black eyed Bean/Alsande B -1/2 cup
  • Snake Gourd Pieces -1/2 cup
  • Kokam Petals -3 
  • Teppal -Sichuan  Pepper - 6 
  • Grated Coconut - 1 cup
  • Red chillies-3 to 4 ( Dont oil roast the dry red chillies ) 
  • Salt to taste 
  • Oil - 2 tsp 

Wash n pressure cook black eyed bean for 4 to 5 whistles , or until cooked but not mushy 

Cook snake gourd Pieces in little water .

Wash kokam petals few times to remove any dirt .

Slight crush the teppal , remove seeds if any n soak in 1/4 th cup water for 1/2 an hour .
Grind the grated coconut coconut along with red chillies to a smooth paste, then add the slightly crushed teppal along with water in which it was soaked n grind just for a  second... 
Add the ground paste to cooked snake gourd pieces and black eyed bean , add the kokam petals along with salt n boil well . Switch off n add oil n mix well  ..keep covered for  few minutes before  serving 

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 


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


  • Chopped coriander leaves 

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 . 

Dudde Upkari /Pumpkin Stir Fry 
  •  Pumpkin chopped into bigger chunks as seen in the picture .. 2 cup's 
  • Oil..1 tsp 
  • Mustard seeds ..1/2 tsp 
  • Green Chilly .. 2 or  3 
  • Curry leaves..1 Sprig
  • Asafoetida/Hing ..2 pinch 
  •  Jaggery ..chick pea size
  •  Water as required to cook 
  • Grated Coconut  ..1 Tblsp 
  • Salt to taste

Add oil in a kadai, splutter mustard  seeds , then add curry leaves n slit green chilles n saute for a while , add hing , Pumpkin pieces, water ,Jaggery n Salt ...cover n cook till done ..Add grated coconut n mix well . 
Snake Gourd Seed Sannapolo /Spicy Dosa 
  • Snake Gourd Seeds ..1 cup 
  • Raw Rice ... 1 cup 
  • Dry red chilly ..4 to 5 
  • Grated Coconut ..1/2 cup 
  • Tamarind ..Tamarind seed size 
  • Salt to taste 

Wash n soak raw rice for about 1/2 an hour . 

Drain n grind it with dry red chilly, tamarind n grated coconut n just before removing the batter add snake gourd seeds n grind for just a minute or two .  remove n add salt . 

The ground batter should be coarse n thick .

 Heat a dosa tawa , drizzle oil n spread the batter patting with  fingers dipping fingers in water n cook on both sides .  

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