Mitta Mirsange Phovu ( Salt n green chilly Beaten Rice )

Mitta Mirsange Phovu ( Salt n green chilly Beaten Rice  ) 

Pathal Phovu /Paper Avalakki /Thin Beaten Rice-2 cups 

To grind to coarse chutney ( dont roast the ingredients ) 

• Grated coconut- 1/4 th cup 
• Green chillies- 3 
• Coriander seeds- 1 tsp 
• Cumin seeds- 1 tsp 
• Tamarind - small piece 
• Jaggery - chick pea size 
• Turmeric  powder- a pinch 
• Salt to taste 

Garnishing

• Chopped onion - 4 tsp 
• Coconut oil- 1/2 tsp 

Method 
Grind grated coconut , green chilles, coriander seeds, cumin seeds, tamarind, jaggery , turmeric powder n salt to a coarse chutney .

In a deep bottomed bowl add this ground chutney , thin beaten rice ..n mix well ...  then do the garnishing n serve immediately . 

White Rice, Tomato Rasam, Valval, Snake gourd fries, Snake gourd upkari, Ambuli nonche , Kuvale Sasam n fried Happolu n Pappodu !

White Rice, Tomato Rasam, Valval, Snake gourd fries, Snake gourd upkari, Ambuli nonche , Kuvale Sasam n fried Happolu n Pappodu !

Tomato Rasam 

• Tomato - 3 ripened 
• Rasam Powder- 1 tsp 
• Jaggery - small piece
• Salt to taste 

Seasoning

• Ghee/oil-1 tsp
• Mustard seeds-1/2 tsp
• Curry leaves- 1 sprig 

Method 
Wash the tomatoes n chop them roughly . Add enough water for rasam consistency in a vessel n  add the chopped tomatoes n boil well till the raw smell goes . Add the jaggery piece.salt  n boil again . Add the rasam powder , boil for 2 to 3 mts . Then give the seasoning . 

Val Val.. (yogirathna)..mixed vegetable curry  in coconut milk

•   Vegetables -6 to 7 types ( Pumpkin, Ash gourd, potatoes, beans, Tendle, alsando, surnu etc )
• Grated coconut-21/2 cups
• Slit green chillies -5 to 6 
• Cashew nuts- 5 to 8 
• salt to taste  

Seasoning 

• 1 tbsp ghee
• Mustard seeds-1/2 tsp
• Cumin seeds-1 tsp
• Curry leaves-1 sprig

Method
Extract coconut milk from grated coconut . 

Chop the vegetables into medium size pieces n cook them in water along with cashew nuts , when half cooked add in slit green chillies ...n cook again ,when done add salt n coconut milk n bring it to a boil ... 

switch off n give the seasoning . 

Snake Gourd Fries . 

• Snake Gourd- 2 
• Red chilly powder-11/2 tsp 
• Rice flour- 1 tblsp 
• Hing - 2 huge pinch 
• Turmeric powder- 1/4 th tsp 
• Salt to taste .

Method 
Wash snake gourd n scrap it lightly . Cut into roundels . 

In a vessel add red chilly powder, hing, turmeric powder along with salt . mix well n add the snake gourd roundels . Mix again n keep aside for about 5 mts 


Heat oil in a kadai , roll the marinated snake gourd roundels in rice flour n deep fry till crisp . 

Podale Upkari ( Snake Gourd Stir fry ) 

• Tender Podale /Snake Gourd - 3
• Oil- 2 tsp
• Mustard seeds- 3/4 th tsp
• Dry red chillies- 3 or 4 or according to the taste .
• Grated coconut- 3 tsp 
• Salt to taste 

Method 
Wash the sanke gourd's n scrap it lighty . Remove the seeds n chop them into 2 inch slices . 


In a kadai add oil, splutter mustard seeds n add torn dry red chillies , add the sliced  snake gourd  n then little water along with salt . Cover n cook till done ..Add grated coconut , 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  

Snake Gourd fries

Snake Gourd Fries . 

• Snake Gourd- 2 
• Red chilly powder-11/2 tsp 
• Rice flour- 1 tblsp 
• Hing - 2 huge pinch 
• Turmeric powder- 1/4 th tsp 
• Salt to taste .

Method 
Wash snake gourd n scrap it lightly . Cut into roundels . 

In a vessel add red chilly powder, hing, turmeric powder along with salt . mix well n add the snake gourd roundels . Mix again n keep aside for about 5 mts 


Heat oil in a kadai , roll the marinated snake gourd roundels in rice flour n deep fry till crisp . 

Spring Onion Dhal

Spring Onion Dhal

• Thur Dhal - 1/2 cup
• Spring onion greens - 1 huge bunch
• Green chillies- 3
• Turmeric powder- 1/4 th tsp
• Salt to taste

Seasoning 

• Oil- 2 tsp 
• Garlic flakes chopped- 2 tsp 
• Cumin seeds- 1//2 tsp 

Garnishing 

• Lime Juice - 1 tsp 

Method 
Wash the thur dhal n pressure cook it with turmeric powder . 

Cool n mash it well .

Wash spring onion greens n chop them . In a kadai add a tsp of oil n saute the chopped spring onion greens for a minute or two  . Add this sauteed greens to the cooked dhal along with water , chopped green chillies , salt n boil well . Give the seasoning n then garnish . 

Serve hot with Rice /Rottis . 

Chitrana with Ground Masala .

Chitrana with Ground Masala . 

Cooked Rice- 2 cups 

To grind 

• Grated coconut- 1 tblsp  
• Chana Dhal - 1tsp 
• Cumin seeds- 1/2 tsp 
• Coriander seeds- 1 tsp 
• Methi seeds- 1 pinch 
• Dry Red chillies- 3 
• Pepper corns- 4 
• Tamarind - Tamarind seed size 
• Salt to taste . 

Seasoning 
Oil-2 tsp 
Mustard seeds- 1/2 tsp 
Curry leaves- 1 sprig 
Peanuts- 2 tsp 
Dry red chilles- 2 

Method 
Dry roast chana dhal, cumin seeds, coriander seeds, dry red chillies , pepper corns , Methi seeds .Cool n grind it along with grated coconut , tamarind n  salt to a semi coarse paste . 

In a kadai add oil , splutter mustard seeds, add curry leaves , torn dry red chillies, peanuts n fry for a while , add the ground paste n fry for a minute or two . Add the cooked rice n mix well . 

Serve hot . 

Avnas Ambe Humman /Upkari ( Pineapple n Mangoes cooked in a semi based gravy )

Avnas Ambe Humman /Upkari ..A typical amchi seasonal delicacy !  ( Pineapple n Mangoes cooked in a semi based gravy ) its sweet ,spicy n tangily yummz !

• Ambe gointa -8 ( a small variety of  mango which is preffered for this ) ..if not use any other variety ..
• Ripe Pineapple pieces- 1 cup 
• Green chillies-3
• Small piece jaggery or according to the sweetness 
• Rice flour or maida -1 tsp ( Mix in little water ) 
• Salt to taste 

Seasoning 

• Oil - 1 tsp 
• Mustard Seeds-1/2 tsp 
• Dry Red chillies-2 
• curry leaves-1 sprig

Method

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add d peeled mangoes, Pineapple pieces, slit green chillies, jaggery Salt n enough water .. cook well .  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the cooked stuffs  , stir well  n give a quick boil .. 
season with mustard, dry chillies and curry leaves ! 

This gravy shouldn't be too thick nor watery ..

Masala Dosa with Potato Bhaji, shallot onion sambar n coconut chutney

Masala Dosa with Potato Bhaji, shallot onion sambar n coconut chutney 

For Dosa 

• Raw Rice/Dosa Rice-  4 cups
•  Urad dhal- 1 and 1/2 cups 
• Chana dhal  -1/4 th cup
• Thur  dhal 1/4th cup
• Methi seeds-1 tsp 
• Poha/Beaten Rice-  1 fist 
• Sugar - 1 tsp 
• Salt to taste 

Method 
Wash and Soak raw rice, urad dhal, chana dhal, thur dhal n methi seeds for about 5 to 6 hours. 

Just 10 minutes before grinding, wash and soak the poha /beaten rice in little water . 

Grind all the above  to a smooth batter , remove the batter n add salt . Allow  it to ferment overnight . 

Just before making the dosas ,Add a  tsp of sugar to the fermented batter n mix well . 

Heat a dosa tawa , smear oil n spread the dosa in circular motion , add oil to the edges of dosa n roast well only on one side . Place a big spoon of potato bhaji in the middle n  fold the dosa .

Note : For best results , Before spreading every dosa, sprinkle water over the heated Tawa and wipe with tissue or cloth. 

Potato Bhaji 
Potatoes-3 medium
Onion - 2 medium
Green chilles-2 or according to the taste
Turmeric powder-1/2 tsp
water -1/2  cup
Salt to taste

Seasoning 
Oil-1tsp
Mustard seeds-1/2 tsp
Urid dhal -1/4 th tsp
Curry leaves-1 sprig
Method
Pressure cook potatoes -cool ,peel the skin n roughly mash it .

In a kadai add oil, mustard seeds, once it splutters add urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a boil . 

Shallot Sambar

• Shallot ( small sambar oninons) -1 cup
• Thur Dhal- 1 cup
• Tomatoes-1
• MTR Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method
Soak Shallot onions ( small onions ) in water for about 1/2 an  hour .This will ease to peel the skin .

Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

Pressure cook shallot onion ( small onion )  and tomato for 1whistle  

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , n then do the seasoning , add hing n then garnish .

Coconut Chutney !

• Grated coconut-1 cup
• Green chillies -2 or 3 according to the taste  
• Tamarind-tamarind seed size 
• salt to taste 

seasoning 

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

Method
Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water  n season it !