Vaali /Malabar Spinach/ Basale Soppu Pathrado

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Vaali /Malabar Spinach/ Basale Soppu Pathrado 
• Vaali /Malabar spinach leaves ... 40
• Raw Rice- 1cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 cup's  
• Hing/Asafoetida-small piece 
• Tamarind -marble size 
• Roasted dry red chilly -10 /12  or according to the taste 
• Salt as required 

Method 
Soak rice n thur dhal for 2 hours . 

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required ! take the batter and add salt !

Place the vaali leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place another  leaf over it side by side and repeat the procedure for 8 to 10 leaves ,and fold and roll them ,smear the fold with paste ,the shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

serve with coconut oil

Ukde Seeth ,Val Val ,Dalithoy , Alsande Upkari , Karathe Podi, Garayi n Ambuli Nonche

Ukde Seeth ,Val Val  ,Dalithoy , Alsande Upkari , Karathe Podi, Garayi n Ambuli Nonche

.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 .

 Dalithoy 

• Toor dal - 1 cup
• Green chilly - 4  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 .Add water for desired consistency ( medium , neither too thin nor too thick ) 

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 . Mix well 

Alsande Upkari /cow pea beans palya (Amchi style stir fry )

• 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 ! 

 Karathe Podi /Bitter Gourd  deep fried with ground batter .

• Bitter Gourd -  2 
• Oil for deep frying 

To grind to a fine paste 

• Raw Rice- 1 cup 
• Dry red chillies- 6 to 8
• Asafoetida /hing-2 pinch ( i use solid hing )
• salt to taste 

Method 
Wash the bitter gourd's , chop into roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . 

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a fine thick batter ( sprinkle little water while grinding )  

Squeeze well the salted bitter gourd roundels . Apply the ground batter to it  n keep aside for 1/2 an hour 

Heat oil in a kadai  n deep fry the marinated roundels till crisp  4 to 6 at  time . 

Gharayi ( Jackfruit Payasam )

• 3 cups -chopped jack fruits
• 11/2 cups -grated jaggery
• 1/4 th cup-fine semolina
• 1 cup-grated coconut
• Cardamom powder -1/4 th tsp 

Method
Grind grated coconut n take thick milk n thin milk .. keep aside .

Cook chopped Jackfruit  in little water till done.. 

Boil  thin coconut milk with semolina till its cooked well , then add jaggery n melt it . Add the cooked jack fruit pieces n add thick coconut milk n give a quick boil . switch off and add cardamom powder.

Karathe Podi /Bitter Gourd deep fried with ground batter .

Karathe Podi /Bitter Gourd  deep fried with ground batter .

• Bitter Gourd -  2 
• Oil for deep frying 

To grind to a fine paste 

• Raw Rice- 1 cup 
• Dry red chillies- 6 to 8
• Asafoetida /hing-2 pinch ( i use solid hing )
• salt to taste 

Method 
Wash the bitter gourd's , chop into roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . 

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a fine thick batter ( sprinkle little water while grinding )  

Squeeze well the salted bitter gourd roundels . Apply the ground batter to it  n keep aside for 1/2 an hour 

Heat oil in a kadai  n deep fry the marinated roundels till crisp  4 to 6 at  time . 

Varahi Phanna /Seasoned Barnyard Millet

Varahi Phanna /Seasoned Barnyard Millet 

• . Varahi/Barnyard Millet ..1 cup 
• Water .. 21/2 to 3 cups
•  Salt to taste 

Seasoning

• Oil ..3 tsp 
• Mustard seeds..1 tsp 
• Methi/Fenugreek seeds..1/4 th tsp
•  Curry leaves ..2 sprigs

 Garnishing 

• Grated coconut ... 1 tblsp 

Method 
Wash varahi ..

 In a kadai add oil, splutter mustard seeds , then add methi seeds n fry for a while ... add curry leaves n water along with salt n boil it , once the water is boiled add washed varahi n cook till all the water evaporates n varahi is cooked ..Garnish with grated coconut .  

Kooka Sagle ( Chinese Potato Cooked in Coconut Based Dry Masala )

Kooka Sagle ( Chinese Potato Cooked in Coconut Based Dry Masala )

•  Kooka/Chinese potato ... 1/4 th kg 

To grind to a semi coarse paste . 

• Grated Coconut..1 cup 
• Coriander seeds .. 2 tsp 
• Methi /Fenugreek seeds ..1/4 th tsp
•  Roasted  dry red chilly ... 5 to 6 
• Tamarind ..Tamarind seed size  
• Salt to taste . 

 Seasoning 

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

Method 
Wash the Chinese potatoes well , n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 

Chop them into 2 pieces  . 

in little oil roast coriander seeds n fenugreek seeds ..keep it aside 

Grind grated coconut, roasted dry red chilles, tamarind to a semi coarse masala  n just before removing the masala ,add the roasted coriander n fenugreek seeds n grind for a few seconds . 

In a kadai add oil, splutter mustard seeds, then add curry leaves , add the ground masala , chopped Chinese potatoes, little water , salt n cook till all the water evaporates n the Chinese potato is cooked . 

Tomato Gojju ..version 2

Tomato Gojju ..version 2 

• Tomatoes ..fully ripened ,4 
• Green chilly .. 3 
• Grated coconut .. 1/4 th cup
•  Clove ..1 
• Dalchini/Cinnamon ..small piece
•  Coriander powder ..1 tsp 

Seasoning

•  Oil ..2 tsp 
• Onion ..1 
• Curry leaves ..1 sprig 

Garnish 

• Coriander leaves 

Method 

• 
  

  Wash n boil tomatoes n green chilles till cooked ... cool n keep aside ..
• Grind grated coconut, clove,Cinnamon piece, coriander powder to a paste n then add cooked tomatoes n cooked green chilles n grind again .
• .in a kadai add oil , add chopped onion n fry till pinkish red , add curry leaves n ground paste n boil well adding salt n garnish with coriander leaves .

Aaloo Zeera

Aaloo Zeera

• Potatoes ... 4 
• Tomato ..1 
• Oil .. 1 tblsp 
• Cumin seeds... 2 tsp  
• Green chilies..3 
• Red chilly powder..1/2 tsp 
• Turmeric powder..1/4 th tsp 
• Oil .. 2 tsp 
•  Chopped Coriander leaves..1 tblsp  
• salt for taste 

Method  

Wash n Pressure cook the potatoes till soft but not mushy , cool, remove the skin n  cut into cubes.

Wash n chop tomato n  green chilles . 

In a kadai , add oil n splutter cumin seeds , add chopped green chilly n fry for a while . Add chopped tomato n cook till mushy , then add chilly powder ,  turmeric powder , salt n add the cubed potatoes n  saute for a while . Switch off n add in chopped coriander leaves  . Mix well . 

Serve with rottis/Phulkas /Rice