kele koddel /Raw Banana cooked in coconut based masala gravy

kele koddel /Raw Banana cooked in coconut based masala gravy 

• Randayi kele/ Raw Banana 

To grind to a fine paste 

• Grated coconut ... 1 cup
• Roasted dry red chillies... 6 
• Tamarind ..Tamarind seed size 

Seasoning 

• Oil..2 tsp
• Crushed garlic flakes ..6 

Method 
Wash the raw banana , peel the skin n chop it into little bigger square chunks . Boil it in little water till soft . 

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

Add the ground paste to the cooked raw banana n boil well adding salt .

Then give the seasoning . 

Mushroom 65

Mushroom 65 

• Mushroom's  - 1 packet

To Marinate 

• Corn flour - 5 tsp 
• Maida- 2 tsp 
• Rice Flour - 2 tsp 
• Cumin seeds- 1 tsp 
• Chilly powder- 2 tsp
• Coriander powder- 1 tsp  
• Chopped Curry leaves- 2 tbsp  
• Ginger Garlic paste- 2 tsp
• Green chilly paste - 1 tsp
• Soya Sauce- 1 tsp 
• Salt to taste 

Method
Wash the mushroom well n slice them . 

In a bowl add corn flour, maida, rice flour,cumin seeds , chilly powder,  coriander powder, ginger garlic paste , chopped curry leaves , green chilly paste , soya sauce , salt n sliced mushrooms  ... keep marinated for 1 hour n then deep fry . 

Serve hot with ketchup 

A thali of ukde seeth, Kabuli Chane Ghassi with Kadgi, kadgi chakko, Ambuli nonche, Ragde Boda saaru ,Batate Happolu n Curds !

A thali of ukde seeth, Kabuli Chane Ghassi with Kadgi, kadgi chakko, Ambuli nonche, Ragde Boda saaru ,Batate Happolu n Curds ! 

Kabuli Chane Ghassi with Kadgi ( white chickpeas cooked in coconut based gravy with raw jackfruit )

Kabuli  chana/chickpeas -1 cup  
Raw jackfruit pieces-1/2 cup

To grind to a fine paste 
Grated coconut -11/2 cups 
Fenugreek seeds-5 to 6 seeds  
Red chilies -10 to 12 or according to the taste 
Tamarind - tamarind seed size 

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

Method 
Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook d raw jackfruit too for 1 whistle .. 
Separately roast red chillies n fenugreek seeds in little oil ..
Now grind grated coconut, red chillies n tamarind , when half ground add the roasted fenugreek seeds n grind to a fine paste .. 
Add the ground masala,along with salt  to the cooked chana and raw jackfruit n boil it for 5 mts !
Season the gravy with mustard seeds n curry leaves.

Kadgi Chakko ! ( Raw Jack fruit in coconut based dry masala ) 

• Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )

To grind

• Grated coconut- 2 cups
• Roasted dry red chillies- 6 to 8 or according to the taste 
• Urid dhal- 2tsp
• Tamarind - Tamarind seed size 
• Salt to taste

Seasoning 

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

Method 
Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water ) 

In little oil , fry urid dhal till brown ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle ) 

In a kadai add oil, sputter mustard seeds n add curry leaves , ground masala , the retained water along with salt n roughly mashed raw jack fruit n boil well till the water evaporates .  

Ragda Boda Saaru ( Olden days the masala for any curries was manually ground , the washed water of the manual grinder is used here to prepare the rasam ) 

Retain the washed water of the ground masala ( Sukke /Sagle ) n also a little masala of the same . Add water for rasam consistency , salt n boil well  . season with a tsp of oil, 1/2 tsp of mustard seeds n curry leaves . 

Here i have used chakko ground water n little masala of the same .. 

Ganti Talasani ( Colocasia knots stir fry )

Ganti Talasani ( Colocasia knots stir fry ) 

• Colocasia leaves knots .. 16  
• Jack fruit seeds .. 8 
• Sour hogplum ..2 
• Dry Red Chillies.. 4 to 6  
• Garlic flakes .. 10  
• Oil ..  2 tsp
• Water: 1 cup 
• Salt to taste 

Method  

Wash the tender Colocasia leaves, remove the fibre n place the leaves on palm , roll it n make knots

 

Wash sour hogplum's  n roughly crush it . 

Remove the skin of jack fruit seeds , wash it n crush it slightly 

Crush garlic flakes 

In a  Kadai add  oil ,add the  crushed garlic flakes n fry till  brownish but do not burn it . Add the torn dry red chillies n fry for a minute . Add the Colocasia knots , crushed hog plums, crushed jack fruit seeds, water , salt n cook till everything is cooked n water is evaporated . 

Sambar Rice

 Sambar Rice

•  Raw  Rice .. 1 cup 
• Thur dhal..1/4 th cup
• water..4 cups 
• Tamarind..lime sized
•  sambar powder ..1 tblsp ( i used MTR brand )
•  Jaggery.. small piece 
• Salt to taste 

Vegetables used 

•  onion, roughly chopped.. 1
•  Tomato ,chopped..1
• Potato, roughly chopped..1 ( Peel the skin ) 
• Fresh Beans, chopped.. 8  ( chopped to 1 inch pieces ) 
• Carrot chopped..1.. 2 inch cubicle's 

Seasoning 

• Ghee .. 1 tblsp 
• Mustard seeds..1 tsp 
•  Dry  red chilly..1 torn 
• Hing/Asafoetida ..1 Pinch 
• Curry leaves..1 sprig 
• Turmeric powder..1/4 th tsp 
• Red chilly powder..1/2 tsp 

Garnish

•  Chopped coriander leaves ..1 tblsp 

Method 

Wash the rice n thur dhal n then pressure cook it for about 3 to 4  whistle ... 

Pressure cook the chopped vegetables only for a whistle with little water . 

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

In a kadai add ghee , splutter mustard seeds, add hing, dry red chilly , curry leaves n fry for a while , add  turmeric powder, red chilly powder , cooked rice thur dhal mix , cooked vegetables, sambar powder tamarind juice , jaggery n salt ..mix well n cook for awhile . Garnish with  chopped coriander leaves.  

Serve with curds n papad /pickle .

Bhaat Na Thepla

Bhaat Na Thepla 

• Leftover Cooked Rice.. 1 cup
• Whole Wheat Flour .. 1/2 to 1 cup ( add as needed ) but not too much 
• Ajwain / Carrom Seeds ..1 tsp
• Turmeric Powder ..1/2 tsp
• Red Chilly Powder.. 1 tsp
• Coriander  Powder.. 3/4 th tsp  
• Cumin Powder .. 1/2 tsp
• Finely chopped coriander leaves.. 2 tsp 
• Oil ..2 or 3 tsp 
• Salt to  taste

Method 

In a deep round bowl add the cooked left over rice, add wheat flour, ajwain, all the powder's along with salt ,chopped coriander leaves n oil ... mix it well ... keep on mashing n mixing till a smooth dough is formed ..dont add water ... if sticky then touch oil but not water ... Set aside for just a few mts .. 

Divide the dough into equal sized balls . 

Place the dough ball on a dusted surface n roll into thin chapathi's ..if it sticks to the platform as u roll then dust some flour ... this will aid in fine rolling 

Heat a tawa. Once hot, place the thepla and cook till brown spot appear n then flip it to other side adding 1/2 a tsp oil and cook until thepla is cooked on both sides .

Serve with curds/pickle or mint chutney .

Rulava Kheeri/Semolina Payasa

Rulava Kheeri/Semolina Payasa

• Semolina .. 1/2 cup 
• Thick Coconut Milk .. 2 cup's 
• Milk ... 2 cup's 
• Sugar.. 1/2 cup
• Ghee .. 2 tsp to fry the semolina n 2 tsp to fry cashew nuts n raisins  
• Cashew nut's ..broken 6 
• Raisins..6
• Cardamom powder .. 1/2 tsp 

Method
Boil Milk 
Add ghee in kadai n fry semolina on low flame till it changes colour n gives an aroma but dont overdo it ... Add milk n cook till the semolina is soft . Add sugar n cook till it is dissolved n then add the thick coconut milk n give a quick boil .. in a pan add ghee ,roast cashew nuts , raisins n add to the kheer along with cardamom powder n mix well .