Peanut Chutney -version 1

Peanut Chutney-version 1 

• Peanut 's- 1 cup 
• Chilly Powder- 1 tsp
• Garlic lakes- 3 to 5
• salt to taste
• Water - very little

Method

Dry roast peanuts, cool n peel the skin the skin.

Grind the roasted peeled groundnuts along with chilly powder, salt n garlic flakes ... adding little water

Barley Dosa

Barley Dosa 

•  Barley -3/4 th cup 
•  Urid dhal -1/4 th cup 
•  Fenugreek seeds -1tsp
• Salt to taste  

Method

Soak Barley, urid dhal, fenugreek seeds for about 4 to 5 hours n then grind to a fine paste . Add salt n ferment overnight . 

 Heat a dosa tawa , smear oil ..spread a ladle full batter , keep covered n roast on both sides 

Brinjal Pound Chutney

Brinjal Pound Chutney

• Green Long Brinjal - 4
• Green chillies - 3 or according to the taste
• Coriander seeds- 1 tsp
• Coriander leaves- 1/2 fist
• Cumin seeds-1/2 tsp
• Methi Seeds/fenugreek seeds-5 numbered
• Mustard seeds- 1/2 tsp
• Urid dhal- 2 tsp
• Hing /Asafoetida- 2 pinch
• Curry leaves-1 sprig
• Tamarind- marble size
• Garlic flakes- 4
• Oil-4 tsp
• Salt to taste .

Method
Wash n cut the brinjals . 

In a kadai add oil, splutter mustard seeds ,then add cumin seeds, coriander seeds, methi seeds, urid dhal , hing, slit green chillies, curry leaves , garlic flakes, coriander leaves n fry or a while .  Remove it ...  

In the same kadai  add the chopped brinjal pieces n fry well . switch off and add tamarind ..keep covered for sometime . 

Then pound the cooked mixture semi coarsely with salt . 

Serve with Rice, Rottis or chapathis 

Sajjige Rotti /Rulava Bhakri ( Version 2 )

Sajjige Rotti / Rulava Bhakri (Version 2 ) 

Semolina -1 cup
Wheat flour -1/4 th cup
Grated coconut-1/2 cup
Green chillies -3 or according to the taste
Ginger -1/2 inch
Jaggery -marble size  
WATER AS REQUIRED
salt to taste 

Method 
Coarsely grind grated coconut, ginger, green chillies n jaggery  

Take a bowl add semolina, wheat flour , salt , n ground paste ..add water to make a thick batter . 

Heat a tawa .. smear a tsp of oil  .. take a handful of batter n flatten it on the tawa patting with fingers .. (dip fingers in water ) roast on both sides till crisp ! 

Serve hot with butter/ ghee /chutney pudi !

Kele Muddo /Baale hannu Gatti ( Banana dumplings steamed in tender banana leaves )

Kele Muddo /Baale hannu Gatti ( Banana dumplings steamed in tender  banana leaves )

• Cavendish Ripe Banana -2 
• Raw rice – 1 cup.
• Grated coconut  – 1 cup.
• Jaggery – 1/2 cup (grated ).
• Cardamom pod - 1 
• Salt – a pinch  
• Banana leaf -2 ( cut into few pieces to steam the batter ) 

Method 

Soak rice for  half an hour. 

Grind the rice with grated coconut and cardamom in to rawa consistency.

Add grated jaggery,salt and mashed banana.

Spread this batter in greased banana leaves .

Fold and cook in a steamer for half an hour.

Serve hot  with butter.

Brahmi Leaves Gojju

Brahmi Leaves Gojju 

• Brahmi Leaves- 2 bunch 
• Grated dry copra- 1/2 cup 
• Roasted dry red chillies- 3 or 4 
• Pepper corns - 4 to 5 
• Urid dhal - 1 tsp ( roast in little oil ) 
• Tamarind- huge marble size ( soak  in water for about 20 mts ) 
• Salt to taste 

Seasoning 

• oil/ ghee - 1 tsp
• Mustard seeds-1/2 tsp
• Turmeric powder-1/4 th tsp 
• Hing/Asafoetida - 1 pinch 
• Jaggery - marble size 

Method 
 Wash the brahmi leaves n boil it in little water . cool it ...  dont drain the water ... 

Grind grated dry copra , red chilles, peppercorns, urid dhal n boiled brahmi leaves to a fine paste . 

In a kadai add oil/ghee n splutter mustard, then add hing, turmeric powder , ground paste , jaggery , tamarind n salt .. boil well ... 

Maanji Alle Piyava Ghassi ( Pomfret Ginger onion in coconut based gravy )

Maanji Alle Piyava Ghassi ( Pomfret Ginger onion in coconut based gravy )

• Pomfret-2 
• Grated coconut-1 cup
• Roasted dry red chillies- 4 to 6 
• Tamarind- Tamarind seed size 
• Onion chopped -1 
• Ginger chopped- 1 tsp 
• Green chillies chopped - 2 
• Coconut oil-2tsp 
• Salt to taste 

Method 

Clean the pomfret , slice them ..keep aside

Grind grated coconut, roasted dry red chillies, tamarind to a fine paste .

Boil the ground paste along with chopped onion, ginger, green chillies n salt well . Add fish pieces n give a quick boil ...switch off and add coconut oil ...