Talara /Chari /Raw jackfruit discarding portion Podis /Fries .

Talara /Chari /Raw jackfruit discarding portion Podis /Fries .

• Talara /Chari /Raw Jackfruit discarding portion - chopped to 3 inch pieces - 3 cup's
• Red chilly Powder - 2 tsp heaped
• Turmeric powder -1/4 th tsp
• Hing /Asafeotida - 1/2 tsp
• Salt to taste
• Rice Flour - 1 tblsp heaped
• Oil to deep fry

Method
Steam cook the chopped talara /Chari till soft but not mushy ..Allow it to cool completely

In a wide bowl add red chilly powder, turmeric powder , hing n salt ..mix well ..then add the steamed cooled talara /Chari pieces n mix well ..set aside for few mts .

In a kadai heat oil , run the marinated pieces on rice flour n deep fry few at at a time ..Remove on tissue paper to remove excess oil ..

Note : Talara/Chari  is the portion above the tough skin of raw jackfruit ..which is usually discarded ..this is when the raw jackfruit is matured but not ripened as a fruit ..these unripened jackfruit segments are usually brined or made pappad ... 

Matti Gulla Tandla Pitti Phodi's /Mlorean Seasoanal Round Green Brinjal Rice Flour Deep Fries

Matti Gulla Tandla Pitti  Phodi's /Mlorean Seasoanal Round Green Brinjal Rice Flour Deep   Fries  

•  Matti Gulla /Seasonal Green Round  Brinjal, sliced  ...10 /12 
•  Red chilly powder ...2   tsp
•  Turmeric powder ..1/4 th tsp 
• Hing/Asafoetida ... 2 pinch 
• Rice flour ..1 tblsp
•   Salt to taste 
•  Oil.. to deep fry 

 Method
 In a bowl add red chilly powder , turmeric powder, hing, rice flour n salt add little water n mix well ...add the brinjal slices n mix well ..keep aside for sometime .

Heat a kadai with oil , add 3 to 4 marinated brinjal slices  n deep fry on both sides till crisp 

Nendrabale /Kerala Banana Deep Fried with Ground Batter

Nendrabale  /Kerala Banana Deep Fried with Ground Batter 

• Kerala Banana/Nendrabale - 2 
• Coconut Oil as required to deep fry 

To grind to a fine batter 

• Raw Rice- 1 cup 
• Dry red chilles - 10 /12 
• Hing/Asafoetida - a generous pinch 
• Salt to taste 

Method . 
 Remove the skin n Slice kerala banana lengthwise .

Wash n soak raw rice along with chilles for about 2 hours . Drain it well n then grind to a fine paste along with hing .. it should be a thick batter  so sprinkle little water while grinding .  Remove the ground batter n  add salt , mix well .  Add the sliced banana in the ground batter n marinate it for 5 mts  . 

Heat oil in a kadai ,   add in the marinated Sliced kerala  banana  pieces  n deep fry till crisp  at  3 to 4 at a time . 

Karathe Podi /Bitter Gourd deep fried with ground batter .Version 2

Karathe Podi /Bitter Gourd  deep fried with ground batter .Version 2 

• Bitter Gourd -  2 
• Oil for deep frying 

To grind to a fine paste 

• Raw Rice- 1 cup 
• Dry red chillies- 6 to 8
• Corinader seeds - 3 tsp 
• Asafoetida /hing- Green Peas size ( i use solid hing )
• salt to taste 

Method 
Wash the bitter gourd's , Roughly scrap the back side n chop into roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . 

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with dry red chillies , hing, coriander seeds n salt to a fine thick batter ( sprinkle only little water while grinding )  

Squeeze well the salted bitter gourd roundels . Apply the ground batter to it  n keep aside for 1/2 an hour 

Heat oil in a kadai  n deep fry the marinated roundels till crisp  6 to 8  at  time . 

Biscuit Ambado

Biscuit Ambado 

Ingredients 
Urid dhal-1 Glass
Green chillies- 3
Thinly sliced coconut -2 tsp
Chopped Ginger - 1 tsp 
curry leaves -2 sprigs
salt to taste
oil for deep frying

Method
Soak urid dhal for 2 hrs n grind to a fine paste ( don't add water , just sprinkle ).. the batter has to be thick .. 

Remove the batter n add Finely chopped green chilles, thinly sliced coconut,  chopped curry leaves, finely chopped ginger and salt .. mix well ...

Heat oil in a kadai , with wet fingers , drop lemon size batter into oil n fry till golden yellow .. serve with coconut chutney..

Pagila Rawa Podis / Spine Gourd Deep fried with Ground Batter n Semolina )

Pagila Rawa Podis / Spine Gourd  Deep fried with Ground Batter n Semolina ) 

• Pagila/Spine Gourd ..10 to 12   
• Semolina/Rawa  - 1/4 th cup 
• Oil as required to deep fry 

To grind to a fine batter 

• Raw Rice- 1 cup 
• Dry red chilles - 10 /12 
• Hing/Asafoetida - Green peas size 
• Salt to taste 

Method 

Wash the spine gourd n slice them .

Wash n soak raw rice along with chilles for about 2 hours . Drain it well n then grind to a fine paste along with hing .. it should be a thick batter  so sprinkle little water while grinding .  Remove the ground batter n  add salt , mix well .  Add the sliced spine gourd in the ground batter n marinate it for 1/2 an hour . 

Heat oil in a kadai ,   Run each marinated spine gourd pieces over semolina n deep fry till crisp   4 to 6  at a time . 

Mittagallale Kirla / Brined Bamboo Shoots Ambado

Mittagallale Kirla / Brined Bamboo Shoots Ambado 

• Brined Bamboo shoots-4 to 5 
• Dosa rice /Raw Rice -1 cup 
• Dry red chillies-6 
• Grated coconut - 2 to 3 tsp 
• Tamarind- Chick pea size 
• Salt adjust as bamboo shoot is already brined  
• Oil as required to deep fry . 

 Method

Soak rice for about 1 hour 

Soak the brined bamboo shoot pieces in enough water overnight or for about 6 hours n wash it with plain water for 5 to 6 times . Chop roughly n set aside . 

Grind the soaked rice along with dry red chilly, grated coconut  n tamarind to a semi coarse paste n just before removing the ground paste add the roughly chopped brined bamboo shoots n grind for few seconds,
 Dont add much water as the ground paste  has to be thick . Check salt n add only if required as the bamboo shoots is already brined . 

Heat oil in a kadai , make small balls of the ground paste n then drop in heated oil a few at a time n deep fry till crisp n cooked on both sides . 

Brined Raw jackfruit /Salla Ambado

Brined Raw jackfruit /Salla Ambado

• Brined Raw jackfruit /Salla - 10 to 15 segments 

To grind to a semi coarse paste

• Raw Rice -1/2 cup
• Dry red chilly - 6 to 8 
• Grated coconut - 2 tsp 

Method 
Soak raw rice for about 1 or 2 hours 

Soak salla/Brined raw jack fruit segments in enough water for about 5 to 6 hours n remove 5 to 6 times water to remove excess salt . Chop them roughly . 

Grind grated coconut n dry red chilly to a fine paste n then add raw rice n roughly, chopped salla n grind to a semi coarse paste . dont add water while grinding as the batter needs to be thick ..Remove the batter n check for salt n add only if needed as the raw jackfruit is already brined . 

Heat oil in a kadai, make small balls of the ground batter , drop a few at a time n cook till crisp .

Thaikele Ambado

Thaikele Ambado

• Thaikelo - 2 cups ( roughly chopped  )
• Raw Rice-1 Cup
• Thur Dhal-1/2 Cup 
• Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
• Grated Coconut - 2 tsp 
• Tamarind -Tamarind seed size 
• Salt to taste 

Method

Soak Raw rice n dhal for 2 or 3 hours 

Grind red chillies , grated coconut n tamarind to a fine paste n then add the soaked rice n dhal n grind to a coarse paste with very little water . Remove it  ,add salt .. the batter has to be thick .. add in the chopped thaikelo n mix ..

Heat  oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 4 to 6  balls at a time n deep fry in oil till golden brown !

Jeev Kadgi Podis / Bread Fruit Deep Fried with Ground Batter

Jeev Kadgi Podis / Bread Fruit Deep Fried with Ground Batter 

• Bread Fruit - 1 
• Coconut Oil as required to deep fry 

To grind to a fine batter 

• Raw Rice- 1 cup 
• Dry red chilles - 10 /12 
• Hing/Asafoetida - a generous pinch 
• Salt to taste 

Method . 
Peel the bread fruit n slice it 

Wash n soak raw rice along with chilles for about 2 hours . Drain it well n then grind to a fine paste along with hing .. it should be a thick batter  so sprinkle little water while grinding .  Remove the ground batter n  add salt , mix well .  Add the sliced breadfruit in the ground batter n marinate it for 8 to 10 mts   . 

Heat oil in a kadai ,   add in the marinated bread fruit pieces  n deep fry till crisp  at  4 to 5 at a time . 

Kurkuri Nurnuri Jatpat Thaikele Ambado /Instant crispy Tora Leaves Fritters .

Kurkuri Nurnuri Jatpat  Thaikele Ambado /Instant crispy Tora Leaves Fritters . 

• Chopped Thaikelo /Tora Leaves - 2 cups heaped 
• Red Chilly Powder - 1 tsp 
• Rice flour - 1 tblsp 
• Rice Rawa - 1 tblsp 
• Salt to taste .
• Oil as needed to deep fry .  

Method 
In a bowl add Chopped thaikelo leaves, chilly powder, rice flour, rice rawa n salt ... mix well, Then  make small round balls , flatten a little  n deep fry till crisp few at a time in heated oil . 

Salla/ Brined Raw Jackfruit Ambado

Salla/ Brined Raw Jackfruit Ambado

• Raw Rice - 1 cup
• Thur Dhal -1 fist
• Grated Coconut - 2 tsp
• Salla /Brined Raw Jack fruit Segments - 10 /12
• Dry Red Chilly - 6 to 8
• Hing /Asafoetida - 2 pinch
• Salt , check and add as the raw jackfruit segments are already brined .
• Oil for deep frying

Method
Soak the brined raw jack fruit segments in enough water for about 1 hour , n wash it 4 to 5 times to remove excess salt . Squeeze well, Roughly chop n keep aside

Soak Raw Rice n thur dhal for about 1 or 2 hours .

Grind dry red chilly, hing, grated coconut to a paste n then add the raw rice n thur dhal n grind to a semi coarse paste . Add the roughly chopped brined  raw jackfruit segments n grind just for few seconds . Remove the ground paste n check for salt n add salt only if needed .

Heat oil  in a kadai n Make small round balls of the ground paste , flatten a little n drop a few balls at a time n deep fry till crisp

Terrace Grown Pumpkin Leaves Podi /fries .Version 2

Terrace Grown Pumpkin Leaves  Podi /fries -Version 2 

• Pumkin leaves - 12 to 14 ,wash n pat dry . 
• Raw rice-1 cup
•   Urid dhal -1/4 th cup
• Oil - 1 tsp 
•  Dry red chillies -6 to 8 or according to the spice 
• Tamarind -Tamarind seed size 
• Salt to taste .
• Oil for deep frying
• Rice Flour -1 tblsp 

Method  

  Soak raw rice for 2 hours .. 

  Roast urid dhal with oil ,  till it gives a nice aroma n changes its color .cool  it .. 

 
 Grind the  chillies n tamarind to a fine paste n then add the soaked rice, roasted urid dhal  n grind it to medium coarse  paste . Dont add water , sprinkle if required .. remove the batter ,add salt n  mix well . 

Place a 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 ,and form the shape of a cylinder...  ..  slice it n run the sliced pieces over rice flour n  deep fry till crisp few at a time . 

Pagila Podi/ Kantola /Spine Gourd fries n Jeev Kadgi Podi/ Bread fruit fries

Pagila Podi/ Kantola /Spine Gourd  fries n        Jeev Kadgi Podi/ Bread fruit fries  

Pagila Podi/ Kantola /Spine Gourd  fries 

• Pagila/Kantola..10 to 12  
• Red chilly powder.. 2 or 3 tsp 
• Hing/Asafoetida ..2 pinch
• Turmeric powder..1/4 th tsp 
• Rice flour.-1 tblsp 
• Salt to taste 
• Oil for deep frying . 

Method 

Wash the Kantola n slice them .

In a bowl add red chilly powder, hing, turmeric powder, n salt . Add the sliced kantola n mix well ..keep aside for 5 mts . 

Heat oil in a kadai , dip the marinated kantola  in rice flour  n deep fry few at a time till crisp .

Jeev Kadgi Podi/ Bread fruit fries  

• Bread Fruit/Jeev Kadgi  - 1 
• Rice Flour ..1/4 th cup 
• Oil as required to deep  fry 

For the batter 

• Red chilly powder..1 tblsp 
• Turmeric Powder.. 1/2 tsp 
• Hing/Asafoetida - a generous pinch 
• Salt to taste 

Method . 
Peel the bread fruit n slice it 

In a bowl add chilly powder, turmeric powder, hing  n salt , mix well  .. it should be a thick batter  so add little water   .  Add the sliced breadfruit in the prepared batter , marinate it for 10 mts .

Heat oil in a kadai ,   Run each marinated bread fruit pieces over rice flour  n deep fry till crisp  at  4 to 5 at a time . 

Pagila Podi/ Kantola /Spine Gourd fries

Pagila Podi/ Kantola /Spine Gourd  fries 

• Pagila/Kantola..10 to 12  
• Red chilly powder.. 2 or 3 tsp 
• Hing/Asafoetida ..2 pinch
• Turmeric powder..1/4 th tsp 
• Rice flour.-1 tblsp 
• Salt to taste 
• Oil for deep frying . 

Method 

Wash the Kantola n slice them .

In a bowl add red chilly powder, hing, turmeric powder, n salt . Add the sliced kantola n mix well ..keep aside for 5 mts . 

Heat oil in a kadai , dip the marinated kantola  in rice flour  n deep fry few at a time till crisp .

Karathe Podi /Bitter Gourd Fries

Karathe Podi /Bitter Gourd  Fries

• Bitter Gourd -  2 Medium 
• Salt ..1/2 tsp 
• Oil for deep frying 

To Marinate 

• Red chilly powder-3 tsp 
• Coriander Powder ..2 tsp
• Turmeric powder- 1/4 th tsp 
• Salt to taste  

To coat 

• Rice flour- 2 tblsp 

Method 
Wash the bitter gourd's ,  scarp the skin roughly n chop into thin roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . After one hour , squeeze well the salted bitter gourd roundels n set aside 

In a bowl add red chilly powder , Coriander powder , turmeric powder n adjust salt as the bitter gourd roundels is already salted ..   add the  bitter gourd roundels n  mix well .. set aside for few mts.

Now dip the marinated bitter gourd roundels over rice flour n deep fry few at a time until crisp in heated oil . 

Jeev Kadgi Rawa Podis /Bread Fruit Rawa Fries n Matti Gulla Rawa Phodi's /Mlorean Seasoanal Round Green Brinjal Rawa Fries

Jeev Kadgi Rawa Podis /Bread Fruit Rawa Fries n Matti Gulla Rawa Phodi's /Mlorean Seasoanal Round Green Brinjal Rawa  Fries 

• • Bread Fruit /Jeev Kadgi- 1 
  • Red chilly powder- 1 tblsp 
  • Turmeric powder- 1/2 tsp
  • Hing /Asafoetida- 2 pinch 
  • Rice Flour ... 4 tsp 
  • Semolina /Rawa - 1/4 th cup 
  • Salt to taste 
  • Oil to deep fry 
  Method . 
  Peel the bread fruit n slice it 

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

Run the marinated  pieces over rawa .

Heat oil in a kadai n deep fry the marinated bread fruit  slices few at a time . 

Matti Gulla Rawa Phodi's /Mlorean Seasoanal Round Green Brinjal Rawa  Fries  

•  Matti Gulla /Seasonal Green Round  Brinjal..if not any other variety ... sliced into roundels ...10 /12 
•  Red chilly powder ...2 or 3  tsp
•  Turmeric powder ..1/4 th tsp 
• Hing/Asafoetida ... 2 pinch 
• Rice flour ..1 tblsp
•   Salt to taste
•  Rawa /Semolina ...2 tblsp 
•  Oil.. to deep fry 

 Method
 In a bowl add red chilly powder , turmeric powder, hing, rice flour n salt add little water n mix well ...add the brinjal slices n mix well ..keep aside for sometime .

Heat a kadai with oil  ,.run the marinated brinjal slices over semolina  n deep fry few at a time ..