Sweet Jaggery Dosa

Sweet Jaggery Dosa /Godu Polo 

• Dosa Rice ...3/4 th  cup
•  Urid Dhal  1/4 th  cup
•  Methi Seeds /Fenugreek seeds ...1/2 tsp
•  Poha/Beaten Rice ..3/4 th  cup 
• Jaggery ... lemon size (adjust according to sweetness ) 
• Turmeric Powder ..1/4 th tsp
•  Salt to taste . 

Method
 Wash n soak the rice , urid dhal n methi seeds in enough water for about 4 to 5 hours n then grind it with poha ( washed n soaked for about 10 mts ) when half done add jaggery n turmeric powder n grind to a very fine batter . 

Add salt n ferment over night . 

Heat a dosa tawa , drizzle  oil n spread a ladle full batter .. cover n cook on both sides ... adding little oil at the edges, 

Serve hot with Ghee/Butter . 

Drumstick Flower Egg Burji

Drumstick Flower Egg Burji

• Eggs .. 3  
• Drumstick Flowers   ... 2 cups
• Oil..1 tblsp
• Onion..1 huge 
• Green Chilly..3 
• Pepper Powder ..1/2  tsp
• Salt to taste 

Method 
Wash eggs . 

Wash the drumstick flowers. 

Finely chop onion n green chilly .

In a kadai add oil add chopped onion n fry till transparent . Add chopped green chilly n stir for few seconds .  .Add drumstick flowers n cook for a while till it wilt's  , then add salt . Mix well n  add beaten eggs n stir well , till eggs are cooked . Sprinkle pepper powder n mix again . 

Bertha Baingan /Huge Purple Aubergine With Ground Masala .

Bertha Baingan /Huge Purple Aubergine With Ground Masala

• Bertha Baingan/Huge Purple Aubergine ... 1 

To grind to a fine paste

•  Fennel seeds ...1-1/2 tsp 
• Dry red chilly ...5 
• Garlic cloves ...6 
• Turmeric powder ..1/4 th tsp 
• Sambar powder ..1 tsp 
• Salt to taste . 

Season

•  Oil..1 tblsp
•  Mustard seeds ..1 tsp 
• Urid dhal..1 tsp 
• Cumin seeds ..1/2 tsp
•  Curry leaves .. 1 sprig 

Garnish .. 

• Chopped coriander leaves ...2 tsp 
• Lime juice ..1 tsp . 

Method 
 Wash the baingan , slice into roundels n then cut the roundels  into 2 piece ..Keep aside

 In a round pan ..add oil , splutter mustard seeds, add cumin seeds , urid dhal , curry leaves n stir for a while . Add the sliced baingan n saute for some time in oil ...Add the ground masala n stir till all the masala coats well to the baingan ... sprinkle little water if needed ... Cover n cook on sim flame n c to it that baingan is cooked but not mushy . . Switch off n then garnish . 

Sukkale Sungta Phanna Upkari /Dried Prawns Cooked in Ground Spicy Masala ..Version 2

Sukkale Sungta Phanna Upkari /Dried Prawns Cooked in Ground Spicy Masala..Version 2 

• Dried Prawns ..1 cup heaped  
• Turmeric powder-1/4 th tsp 
• Onions- 2 
• Tomato -1 
• water- 1/2 cup  
• Salt to taste

To Grind to a fine paste

•  Roasted Dry Red Chilly ... 6 ( 4 short n 2 long ) 
• Tamarind ..Tamarind seed size 

Method  
Chop onions n tomato 
Separate the head n tail of dried prawns .

Soak it in water adding 1/2 a tsp of turmeric powder for 10 mts 

wash it properly until the sand particles are all gone . 

Grind all the ingredients meant to grind to a fine paste.



In a kadai add oil , add chopped onions n fry till reddish brown . Add tomato n cook till the raw smell goes n its mushy . Add ground paste n saute for some time .. add cleaned prawns, salt , water  n cook till done .

Mulangi/Radish Tawa Rawa Fries

Mulangi/Radish Tawa Rawa Fries

• Mulangi /Radish ... 2 , washed ,scraped slightly n sliced into roundels 
• Red chilly powder ...2   tsp
•  Turmeric powder ..1/4 th tsp 
• Hing/Asafoetida ... 2 pinch 
• Rice flour .. 2 tsp 
•   Salt to taste
•  Rawa /Semolina ...1 tblsp 
•  Oil.. little to tawa roast 

 Method
 In a bowl add red chilly powder , turmeric powder, hing, rice flour n salt add little water n mix well ...add the radish slices n mix well ..keep aside for sometime .

Heat a dosa tawa , drizzle oil..run the marinated radish  slices over semolina  n place on tawa side by side n roast on both sides .

Wheat Flour Muthia with Spicy Kadhi

Wheat  Flour Muthia with Spicy Kadhi

For Muthia

• Wheat Flour..2 cup's
•  Turmeric Powder..1/2 tsp
• Chilly Powder..2 tsp
•  Oil.. 4 tsp
• Water to knead a tight dough .
• Water to Boil the Muthiyas as needed
• Salt to taste

Seasoning

• Oil ..1tblsp
•  Mustard seeds ..1 tsp
• Hing /Asafoetida ...2 pinch
• Red chilly powder... 2 tsp

For Kadhi

• Sour Curd..1-1/2 cup's 
• Water ..2 cup's 
•  Turmeric Powder,..1/2 tsp
• Gram Flour / Besan..1-1/2 tsp 
• Salt as per taste

Seasoning 

• Ghee..2 tsp 
•  Mustard Seeds..1/2 tsp 
• Cumin Seeds..1/2 tsp 
• Hing/Asafoetida ..1 pinch
• Fenugreek/Methi Seeds..a few
• Curry Leaves..1 sprig  
• Red Chilly Powder..1 tsp

Method for Muthia
In a bowl add  wheat Flour , turmeric powder , chilly powder , oil n salt  mix well. Knead a tight dough and give cylindrical shape's ..

Boil water in a broad vessel. Add this flour cylinder into the boiling water and allow it boil for about  15-20 mins. Insert a sharp knife into muthia and check it is done or not. If you feel knife didn’t come out very clean. Boil more for 2-3 mins. Drain and allow it to cool completely


Once cooled  completely, cut into 2 inch pieces .

Add oil in  kadai, splutter  mustard Seeds,add hing ,stir it n then add muthiya,s along with chilly powder n little salt ...n roast for about 3 to 5 mts on slow flame. 


Method for Kadhi
Whisk the curds  nicely. Add  water, turmeric powder n besan ..Mix well so that no lumps is formed . Boil for about 8 to 10 mts ,then add salt ..switch off and give the  seasoning .  

Ukde Peja ,Salla Ambe Koddel with Paccha Ponosu . Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala ) n Karathe Podi /Bitter Gourd deep fries

Ukde Peja ,Salla Ambe Koddel with Paccha Ponosu . Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala ) n Karathe Podi /Bitter Gourd deep fries

Salla Ambe Koddel with Paccha Ponosu . ( Brined Stuffs curry ) 

• Brined Salla /Raw Jackfruit Brined ..5 to 6 ,
•  Brined Raw Mango .. 1 small
•  Brined Paccha Ponosu ... 1/2 

 To grind to a fine paste .. 

• Grated coconut ..1/2 cup
•  Roasted dry red chilly ...6 

Seasoning 

• Oil..2 tsp 
• Crushed garlic flakes ..8 

Method  
Wash well all the brined raw jackfruit, paccha ponosu n raw mango .. Slice the brined raw jackfruit ,
Chop the brined raw mango n brined Paccha Ponosu ... Boil all the 3  well in little water .. 

Grind grated coconut n roasted dry red chilly to a fine paste . Add the ground paste to the cooked stuffs , add water for consistency n boil well n then season ... 

Note : Add salt only if required as its already brined . 

Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala ) 

• Brinjal (small variety) - 10

To grind 

• Grated coconut-1 cup
• Roasted dry red chillies-10
• Tamarind- Tamarind seed size
• Fenugreek seeds-1/4 th tsp
• Coriander seeds- 2 tsp 
• Salt to taste

Seasoning 

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

Method 
wash n pat dry the brinjals ... slit it lengthwise from bottom into 4 slits ..retain the stalk .. 

 In little oil roast coriander seeds, fenugreek seeds .

Grind grated coconut.  roasted red chillies , tamarind n salt to a thick masala ( dont add water ) n just before removing the masala add the roasted fenugreek and roasted coriander seeds and grind for few minutes . 

Stuff the ground masala to the slit brinjals.

In a kadai ,add oil then splutter mustard ,, curry leaves , place the stuffed brinjal side by side n sprinkle remaining   masala along with little water , cover and cook . open lid in between and turn over the brinjal to prevent sticking it to the kadai . cook till the brinjals are soft and the masala is dry .

Karathe Podi /Bitter Gourd deep fries

• Bitter Gourd -  2 
• Red chilly powder-3 tsp 
• Rice flour- 1 tblsp 
• Hing - 2 huge pinch 
• Turmeric powder- 1/4 th tsp 
• Salt to taste 
• Oil for deep frying 

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 . 

In a bowl add red chilly powder ,rice flour,hing , turmeric powder n salt    Squeeze well the salted bitter gourd roundels n add , mix well .. set aside for few mts.

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