Surna Koota ( Elephant Yam in coconut based gravy )

Surna Koota ( Elephant Yam in coconut based gravy )

Surnu/Elephant yam-1/4 th kg

To grind
Grated coconut-1Cup
Roasted dry red chilly - 4 to 5 or according to the taste
Coriander seeds- 2 tsp
Methi seeds/Fenugreek seeds - 1/2 tsp
Tamarind -Tamarind seed size 
Salt to taste

Seasoning 
Coconut oil-1tsp
Mustard seeds-1/2 tsp
Curry leaves-1 sprig

Method
Wash n remove the skin of the Elephant yam . Chop into square small pieces , apply salt n set aside for an hour ..squeeze it well n deep fry till crisp n golden brown  n ensure to constantly stir as its been fried  to avoid burning. spread it on tissue paper to remove excess oil.

 
In little oil roast coriander seeds n Methi seeds ..cool n grind it along with Grated coconut , roasted dry red chillies, tamarind n salt to a fine paste ..  remove the ground paste n add water to make it a little dilute ( dont add more water , as this gravy needs to be Medium  thick ) n then do the seasoning... N just before serving add the fried elephant yam n mix well .

Note : This gravy is raw , hence no need to boil .

Curd Rice- version 1

Curd Rice- version 1 

Cooked Rice- 2 cups ( fresh or leftover )
Curds - 11/2  cups
Oil/Ghee- 2 tsp 
Mustard seeds  - 1/2 tsp
Curry leaves-1 sprig 
Green chillies-2 or according to the taste 
Coriander leaves- 2 tsp chopped , to garnish
Pomegranate -Handful 
Fresh Grapes - A few
Salt to taste 

Method 
In a bowl add cooked rice, curds, salt, chopped green chillies n mash a little with hands .

In a pan add ghee/oil splutter mustard seeds, add curry leaves n pour this seasoning in the bowl of curd rice mix ... Garnish with chopped coriander leaves, pomegranate n grapes ..mix well. 

 Serve with Pickle . 

Potato Tawa Rawa Roast

Potato Tawa Rawa Roast 

• Potatoes - 3  
• Red chilly powder- 2 tsp 
• Turmeric powder- 1/4 th tsp
• Rice flour - 1 tblsp  
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 2 tblsp  
• Salt to taste 
• Oil..little to tawa roast 

Method 
Wash n peel the  skin of Potatoes  n slice them thin into roundels .

In a bowl add the  red chilly powder, turmeric powder, rice flour , hing ,salt n potato roundels .. mix well . 

Run the marinated  pieces over rawa .

Heat a tawa , smear little oil n shallow fry on both sides till crisp.

Plantain leaf Spread- White Rice, Dalithoy, Alsande upkari, Instant dry batate vaagu, kuvale sasam , potato tawa rawa fries , curds n pickles.

Plantain leaf Spread- White Rice, Dalithoy, Alsande upkari, Instant dry batate vaagu, kuvale sasam , potato tawa rawa fries , curds n pickles.

Dalithoy

• Toor dal - 1 cup
• Green chilly - 1 /2 or according to the taste 

Seasoning

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

Method
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .
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 .

Alsande Upkari /cow pea beans palya 

• Chopped Alsando /Cow Pea 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 

Method 
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 !  

Instant dry Batate vaagu !

• Potatoes -3 medium sized
• Tomatoes-2 small  
• Red chilly powder- 2 tsp
• Hing - 1/4 th tsp
• Mustard -1/2 tsp
• Grated coconut-1tsp
• oil-2tsp
• salt to taste

Method
Wash n pressure cook potatoes . cool , peel the skin n cut it into cubes .

In a kadai add oil,splutter  mustard seeds , add  hing, tomatoes n fry till the raw smell goes n its mushy  add in red chilly powder , salt n cooked chopped potatoes , grated coconut n mix well !

Kuvale Sasama ( Ash gourd in coconut based gravy ) 

• Kuvale/Ash gourd-1/2 kg
• Grated coconut-1 cup 
• Roasted dry red chillies- 4 to 5 
• Tamarind- tamarind seed size
• Mustard seeds-1/2 tsp 
• Salt to taste 

Seasoning

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

Method 
Scrap the hard skin of Ash gourd n chop it to 2 inch square pieces. 

Cook these pieces with little water and salt .

Grind grated coconut , Roasted chillies , tamarind n salt  to a fine paste .. n when just about to remove the paste add the mustard seeds n grind again for a minute . 

Add the ground paste to the cooked ash gourd and boil , then give the seasoning.

Potato tawa rawa fries ! 

• Potatoes - 4
• Red chilly powder- 2 tsp 
• Turmeric powder- 1/2 tsp
• Rice flour - 2 tsp 
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 4 tsp 
• Salt to taste 

Method 
Wash n peel the  skin of Potatoes  n slice them thin into roundels .

In a bowl add the  red chilly powder, turmeric powder, rice flour , hing ,salt n potato roundels .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat a tawa , smear little oil n shallow fry on both sides till crisp.

Tondekai Aloogadde Masala Palya! ( Gherkin With Potatoes Masala Stir fry )

Tondekai Aloogadde Masala Palya! ( Gherkin With Potatoes Masala Stir fry )

• Tondekayi / Gherkin  - 12 to 15 
• Potato- 1 
• Oil- 5 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- 2 sprigs
• Hing/Asafoetida -a pinch 
• Bisibele baath powder- 2tsp 
• Salt to taste 

Method 
Wash  n cut the tips of Gherkins n slice them .

Wash n peel the skin of potatoes n chop them to 2 inch pieces .

In a kadai add oil n splutter mustard, add hing n curry leaves , then add bisibele baath powder , along with sliced gherkins n chopped potatoes ! mix well n then  sprinkle water , cover n cook on Sim flame ... Stir in between n cook till soft . 


 

Avrekalu ( Hitkidabele ) with Mushroom Masala Palya .

Avrekalu ( Hitkidabele ) with Mushroom Masala Palya .

• Avrekalu ( Hitkidabele ) / Hyacinth de-skinned beans - 1 cup
• Mushroom - 1 packet
• Oil- 3tsp
• Onion - 2 meduim
• Tomato -1
• Red chilly powder- 1 tsp
• Coriander powder-1 tsp
• Turmeric powder- 1/4 th tsp
• Cumin powder- 1/2 tsp
• Garam Masala powder-1/2 tsp 
• Ginger Garlic paste-1tsp
• Lemon juice- 2 tsp
• Coriander leaves to garnish
• Salt to taste

Method
Peel Avrekalu n soak it in enough water for about 5 hours .Press each soaked seeds n remove the outer skin. Pressure cook it for 1 whistle.Dont discard the water .

wash mushrooms well as to remove the excess dirt . chop it .

In a kadai add oil n add onions n fry well  till Reddish  brown  , add ginger garlic paste n fry for a minute , add tomatoes along with salt n cook till it is mushy n the raw smell goes ..add all the powders , fry for a minute n then add chopped mushrooms with little water ( use the drained water after cooking de-skinned avrekalu ) , once mushrooms are cooked , add the cooked de-skinned avreaklu n mix well ... garnish with coriander leaves n lime juice . 

Goes well Pooris, Chapathis n even rice .

Dhal Rasam

Dhal Rasam 

• Thoor dhal- 1/2 cup
• Tomatoes- 1 fully ripened 
• Turmeric powder-1/4 th tsp 
• Rasam Powder- 2 tsp 
• Tamarind - Marble size 
• Salt to taste

Seasoning

• Ghee/Oil- 2tsp
• Mustard seeds- 1/2 tsp
• Hing-a pinch 
• Curry leaves - 1sprig

Garnishing

• Chopped coriander leaves

Method
Soak thur dhal for about 20 mts .

Soak Tamarind in little water for about 1/2 an hour . Squeeze it well n throw away the residue , add the rasam powder n mix well .

Cook thur dhal with chopped tomato for about 3 whistles with turmeric  powder  , cool n mash it well.

Add the rasam mix tamarind water to the cooked dhal , along with salt n water  for a pouring consistency n boil well . Give the seasoning n then garnish .