Kane Indori .. (Rice Rawa Jaggery Based Sweet ) ( Traditional sweet )

 Kane Indori .. (Rice Rawa Jaggery Based Sweet ) ( Traditional sweet )

• White Boiled rice ( Katsambar ) - 2 cups 
• Grated Jaggery  - 11/2 cups 
• Finely grated coconut- 3/4 th cup 
• Ghee- 3 tsp
• Cardamom powder-1/2 tsp 

Method
Wash the rice , drain well n spread on a cloth ..let it dry completely .

In a kadai dry fry the rice ... till it pops up ... cool n then powder  it to rawa consistency ( slightly finer than rawa ) 

In a kadai melt jaggery , till 1/ 2string , add grated coconut, ground mixture , ghee n mix well ..switch off and add cardamom powder . 

 Take a tinny katori , fill the above mix n tap it on a wooden platform !

Vaali papaya ambat ! ( Malabar Spinach n Papaya coconut based gravy )

Vaali papaya ambat ! ( Malabar  Spinach n Papaya coconut based gravy ) 

• Malabar Spinach ( Vaali )-1Bunch  
• Papaya ( neither raw nor ripe )- 1 small 
• Onion - 2 Medium 
• Thoor dhal- 1/2 cup 
• Jaggery - a small piece 

To grind

• Grated Coconut- 2 cups
• Roasted red dry chilles-8 to  10 or according to the taste
• Tamarind- Tamarind seed size 
• Salt to taste 

Seasoning

• Oil - 2tsp
• Chopped onion - 1 medium 

Method
Roughly chop Malabar  spinach  with tender stem. 

Peel , de seed n chop the papaya into square pieces . 

Pressure cook Thur dhal , mash it well ..keep aside 

Cook chopped papaya in water for about 5 mts  , then add chopped malabar spinach along with chopped onions ..n cook till tender .

Grind grated coconut, roasted chilles, tamarind to a fine paste .

Add the ground paste along with jaggery n salt to the cooked stuffs along with cooked dhal . Give a boil n then do the seasoning .

Cabbage Sukke (chopped cabbage in dry coconut masala )

Cabbage Sukke (chopped cabbage in dry coconut masala )

• Thur Dhal- 1/2 cup
• Cabbage chopped - 1 cup
• Potatoes chopped -1/2 cup
• Onions chopped ( slightly bigger ) -1/2 cup

To grind

• Urid dhal - 3 tsp
• Roasted dry red chilles - 5 to 6 or according  to the taste  
• Grated coconut- 1 cup 
• Tamarind -Tamarind seed size 
• Salt to taste 

Seasoning
Coconut oil- 2 tsp
Mustard seeds- 1/2tsp 

Method 
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, potatoes, cabbage , ground masala , salt n water ... cook till done n gravy turns dry !

Antina Unde/Dink Laddo/ Edible Gum Ladoo

Antina Unde/Dink Laddo/ Edible Gum Ladoo 

• Edible gum-1 cup
• Dry fruits like Almonds , cashewnuts, Dates, Raisins , Figs - chopped 3 cups 
• Poppy Seeds- 2 tsp 
• Grated copra/ Dried coconut  kernel - 1 cup 
• Ghee- 2 tbsp 
• Grated Jaggery - 11/2 cups 

Method
Dry roast Poppy seeds till they pop  n keep aside.

Dry roast Copra for 2 minuts n keep aside  .

In a kadai add ghee n fry edible gum till it Puffs ..keep aside.

In a kadai add ghee n then roast the chopped dried fruits just for a minute or 2 ... keep aside  .

In a kadai melt Jaggery with little water till its sticky . 
Switch off the flame  and add the above ingredients n mix well ... apply ghee to hands and form them into round ladoos.

Jeev Kadgi Bajo ( Bread Fruit beasn fries) !

Jeev Kadgi Bajo ( Bread Fruit beasn fries)  !

• Breadfruit - 1 
• Besan /Gram flour-1 cup
• Hing /Asofoetida - 2 pinch 
•  Cumin seeds-1 tsp
• Water as required to prepare the batter .
• Oil for deep frying
• Salt to taste

Method 
Remove the outer skin of the Bread fruit n cut it into flat evenly thin slices.

In a bowl , add gram flour, hing, salt , cumin seeds n just enough water to prepare the batter ( Batter shouldn't be too thick nor watery ) 

 Dip the sliced bread fruit in the above batter n deep fry on both sides till golden brown .

Bread upma / upakari ...

Bread upma / upakari 

• Bread Slices - 10 ( torn to pieces, probably 1/2 inch  )

Seasoning

• Oil -2 tsp
• Mustard seeds- 1/2 tsp
• Urid dhal - 1/2 tsp 
• Onion - 1 
• Green chillies -2 
• Curry leaves- 1 sprig 
• Turmeric powder-1/4 th tsp
• Sugar- 1/2 tsp 
• Salt to taste 

Method 

In a kadai add oil , mustard seeds. When the mustard seeds splutter, add urid n fry till it turns reddish brown , add chopped onions n fry till pink .. add curry leaves n slit green chillies n fry for a minute . Add sugar , turmeric powder n salt . Add the torn bread pieces . Sprinkle some water to soften the bread. stir for a minute or two n mix well . serve hot.

Pineapple Rasam

Pineapple Rasam

• Pineapple pieces - 1 cup 
• Thur Dhal- 1/4 th cup 
• Tomato-1,chopped 
• Green chillies-2, slit 
• Jaggery -Marble size 
• Rasam Powder- 2 tsp 
• salt to taste 

Seasoning 

• Oil/Ghee-1tsp
• Mustard seeds-  1/2 tsp
• Cumin seeds-1/4 th tsp
• Hing/Asafoetida- 1 pinch 
• Red chiiles-2, Broken

Method 
Blend the pineapple pieces to a smooth paste ( keep a few pieces for garnishing ) 

Pressure cook dhal with tomato.. 

In a vessel add the cooked dhal, pineapple ground paste, pine apple pieces , rasam powder , jaggery, green chillies ,salt along with water n boil well  n then do the seasoning .