Gabbe Polo/Banana Stem Dosa

Gabbe Polo/Banana Stem Dosa

•  Dosa rice ...2 cup's
•  Grated coconut ...1 cup 
• Chopped gabbo/Banana stem ...1 cup 
• Salt to taste .

Method 
Soak dosa rice overnight  n grind it to fine batter adding grated coconut n banana stem pieces next day morning . Remove the batter n add salt . 

Heat a dosa tawa, drizzle oil n pour a ladle full batter n cook on both sides . 

Serve hot with chutney or any spicy gravy 

Ukde seeth, Coriander leaves Saaru ,chapathis, Kandi Podi, Methi Besan Bhajji, Beetroot Poriyal n Masla Happala with a piece of Guava!

Ukde seeth,  Coriander leaves Saaru ,chapathis, Kandi Podi, Methi Besan Bhajji, Beetroot Poriyal n Masla Happala with a piece of Guava!

Coriander leaves Saaru /Rasam 

• Coriander leaves-2 cups
• Grated coconut -4 tsp 
• Tamarind -Tamarind seed size 
• Roasted coriander seeds- 1tsp 
• Jaggery - chick  pea size  
• Green chillies- 3 or according to the taste 
• Salt to taste 

Seasoning 

• Oil-1 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/4 th tsp
• Hing-a pinch
• Curry leaves- 1 sprig

Method
Grind grated coconut, coriander leaves , tamarind, chillies, roasted coriander seeds to a fine paste . 

To the ground paste add  water for consistency   with jaggery , salt n boil well ..Later do the seasoning .  

Chapathi  

• Whole wheat flour  -2 cups
•  Salt to taste
• Water to knead the dough
• Ghee 

Method 
In a bowl , add whole wheat flour , salt n water little by little  at a time n knead it to a soft dough for about 5 to 8 mts ... keep covered under moist cloth for 1/2 an hour . 

Divide the dough into equal sized balls , apply some flour n bail out into chapathi's .

Heat a tawa , place the Rolled chapathi  on it n cook till puffed on both sides ..apply ghee n serve hot . 

Gun Powder /Kandi Podi 

• Toor dhal- 1 cup 
• Urad dal - 1 cup
• Moong dhal-1 cup
• Chana dhal- 1 cup
• Asafoetida /Hing- 2 pinch
• whole red chilles- 10 or according to the spice
• Cumin seeds- 1 tsp 
• Salt to taste

Method

• In a kadai add little oil n roast all the dhals separately . Roast the dry red chilles , cumin seeds and hing . cool well n then grind to a very fine powder along with salt .
  Preserve in air tight container .
  

  
  

  • Beetroot Poriyal ( stir fry )
  • Beetroot -1
  • Oil- 3 tsp 
  • Mustard seeds- 1/2 tsp
  • Urid dhal- 1 tsp
  • Green chilles-2 
  • Red chilly -1 
  • Onion - 1
  • Curry leaves- 1 sprig 
  • Coriander leaves- 4 tsp chopped 
  • Grated coconut - 1 tblsp 
  • Salt to taste 

  
  

  
  Method

  Wash n peel the beetroot .chop it into 2 inch cubicles . 

  
  In a kadai add oil, splutter mustard seeds, add urid dhal fry for a while n then add curry leaves, chopped green chilles , torn red chilles n fry for a while .Add chopped onions n fry till pinkish red . Add chopped beetroot along with little water n salt  , cover n cook till done . Add grated coconut n chopped coriander leaves . Mix well .  
• Masla Happala 
• Spicy Pappad...3 Fried or Roasted
•  Onion chopped .... 1 tblsp  tsp 
• Tomato chopped ...1 tblsp 
•  Salt to taste .

•  Method ..
•  In a bowl add chopped onion n chopped tomato , add salt n mix well . place the fried /roasted spicy pappad n sprinkle the mixed veggie mix just before  serving . 
• 
  
• Methi Leaves Besan  Bhajji, 

Fresh Fenugreek Leaves /Methi leaves ... 2 cup's ( washed n roughly tear with hands ) 
Butter Milk ..3 cups
 Besan /Gramflour .. 2 tblsp 
Salt to taste 

• 
  
• Seasoning 
• Oil.. 1 Tblsp 
• Mustard seeds ..1/2 tsp 
• Fenugreek seeds..1/4 th  TSP 
• Onion ..1 ( chopped ) 
• Green chilles..3 ( chopped )  
•  Ginger ...1 inch piece ( finely chopped ) 
• Chilly Powder..1/4 th tsp . 
• Turmeric powder..1/2 tsp 
• Salt to taste 
• . 
• Method
•  Add besan to buttermilk n mix well n see that no lump is formed . 
•  In a kadai add oil n splutter mustard seeds, add fenugreek seeds n stir for a second. Now add chopped onion n fry till transparent , add chopped green chilly n chopped ginger n fry for a while . Then add chopped fenugreek leaves  , turnmeric powder, chilly powder n salt ..Mix well n cook on medium flame keeping it covered till it wilts , add the butter milk besan mix n mix well.Cook till the gravy turns semi solid . 
• 
  

Varahi /Barnyard Millet Moodo

 Varahi /Barnyard Millet Moodo 

• Moodo /  weaved Screw pine leaves cylindrical moulds )  - 6

• Urid Dhal ..1 cup 
• Barnyard Millet /Varahi ..1 cup
•  Salt to taste .

Method
 Wash n soak Urid dhal  in enough water for just about 3 hours n grind it to a fine batter n when about to remove the batter add washed barnyard millet n grind for few minutes , till idly rawa consistency .. Remove the batter , add salt .. ferment overnight . 

In the morning add the fermented  batter into the weaved moodo till 3/4 th n steam for about 15 to 20 mts. 
 

Note : The whole procedure has to be done in a wet grinder n if using mixie then reduce the quantity of Barynyard millet to 3/4 th cup . 

Serve hot with chutney /Sambar 

Matti Gulla Sanapolo ( Seasonal Mlorean Green Round Brinjal Spicy Dosa )

Matti Gulla Sanapolo  ( Seasonal Mlorean Green Round Brinjal  Spicy Dosa )

• Matti Gulla/ Seasonal Mlorean Green Round Brinjal .. 1 

To grind 

• Raw Rice- 1 cup 
• Grated coconut- 1/2 cup
• Cumin seeds-1/2 tsp
• Coriander seeds-1/2 tsp 
• Tamarind- Tamarind seed size 
• Dry Red chillies- 6 to 8  
• Salt to taste .

Method
Soak Raw Rice for about 2 to 3 hours n then grind it to a semi coarse paste along with grated coconut, cumin seeds, coriander seeds, tamarind n dry red chillies . Remove the batter . Add salt n mix well . 

wash the matti gulla  /Seasonal Mlorean Green Round Brinjal n chop it into small pieces . Add these pieces to the ground batter n mix well 

Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid n roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done .

Ukde seeth, Tomato Kadhi ,Nendrabale kela upkari ( Kerala sweet banana stir fry ) ,Cawliflower Podi /Fries ,Matti Gulla Tawa Rawa Fries ( Seasonal Round green brinjal tawa rawa fries )

Ukde seeth, Tomato Kadhi ,Nendrabale kela upkari ( Kerala sweet banana stir fry ) ,Cawliflower Podi /Fries ,Matti Gulla Tawa Rawa Fries ( Seasonal Round green brinjal tawa rawa fries )  

Tomato Kadhi

• Tomatoes- 3 
• Roasted dry red chillies- 3 or according to the taste
• Cumin seeds- 1/4 th  tsp 
• Roasted hing in little oil- 2 pinch 
• Grated coconut- 1/4 th cup 
• Sugar/Jaggery- little 
• Salt to taste 

Seasoning 

• Ghee /oil- 1 tsp
• Crushed garlic- 3

Method 

Boil tomatoes with X mark on them till the skin comes off.  Discard the skin and grind the tomatoes with cumin seeds, chillies, hing, grated coconut. Boil this well with salt and jaggery/sugar adding little water n then do the seasoning .

Nendrabale kela upkari ( Kerala sweet banana stir fry ) 

• Nendrabale kela/Kerala sweet banana- 2
• Oil-2tsp
• Mustard seeds-1/2 tsp
• Dry red chilles-3
• Hing a pinch 
• Jaggery -pea size 
• Grated coconut - 4 tsp 
• Salt to taste 

Method 
Peel the banana , cut it to 2 inch pieces . 

In a kadai add oil n splutter mustard , add torn dry red chillies, hing n add banana pieces along with very little water ,jaggery n salt .Cover n cook well till done .Add grated coconut .

 Cawliflower Podi /Fries 

• Cauliflower florets - 10 /12 piece
• Rice flour- 3 tsp 
• Hing/Asafoetida ..1 pinch
•  Turmeric powder ..1/4 th tsp 
• Red chilly powder- 1 tsp
• Water-1 tsp or a required 
• Salt to taste
•  Oil for deep frying 

Method 

Boil water n add cauliflower florets to the boiled water with salt n turmeric powder .. keep covered for sometime . 

Drain the Cauliflower florets, pat dry and keep aside.

 In a bowl add Rice flour, red chilly powder, hing , salt .Sprinkle little water n mix well  , keep aide for 10 mts. 

Heat oil in a kadai n deep fry the marinated cawliflower florets few at a time.  

 Matti Gulla Tawa Rawa Fries ( Seasonal Round green brinjal tawa rawa fries ) 

• Matti Gulla / Seasonal Green Round Brinjal - 1 
• Red chilly powder- 2 tsp 
• Rice flour - 2 tsp 
• Turmeric powder- 2 pinch 
• Hing water- 1 tsp 
• Fine Rawa / semolina - 4 tsp 
• Salt to taste 
• Oil as required  to shallow fry  

Method 
Wash n remove the stem of seasonal green round brinjal .. Pat dry n slice it to 1 inch thickness . 

In a bowl add Chilly powder, rice flour, turmeric powder, hing water, salt ..mix well then add the sliced brinjal  ,sprinkle little water  n mix well again..keep aside just for 5 mts . 

Heat a dosa tawa , add a tsp or 2 of oil ... Run the marinated sliced brinjal pieces over the semolina n place them on the tawa n shallow fry on sim to medium flame on both sides .  

Pooris , Kesar Almond Basundi , Surti Papdi Nu Shaak n Raw Banana Bajo spread on Plantain leaf ..Satvik food on the eve of Maha Shivrathri Upvas .. Om Namah Shivaya !

Pooris , Kesar Almond Basundi , Surti Papdi Nu Shaak  n Raw Banana Bajo  spread on Plantain leaf ..Satvik food on the eve of Maha Shivrathri Upvas .. Om Namah Shivaya ! 

 For Pooris 

• 1 Cup-wheat Flour 
• 1/2 Cup-Water 
• salt to taste 

Method 
In a bowl add the wheat flour , salt n water n knead to a dough ..Poori dough should be harder than chapathi dough, as this wont soak the oil much ! roll out the pooris immediately as soon as the dough is made n deep fry , . If you keep the dough for a long time then the pooris will soak up lot of oil... 

Kesar Almond Basundi

• Full Fat Milk.. 4 cups
• Almonds.. 1/2 cup 
• Chironji ... 2 tsp full 
• Pista ..2 tsp full 
• Saffron strands... 1/2 tsp 
• Sugar... 1/2 cup or according to the sweetness 

Method
Soak Almonds in warm water for about 20 mts . Remove the skin n  grind to a fine paste .( Preserve a little for garnishing ) 

Soak saffron strands in little warm milk for about 1/2 an hour . 

Crush pista to coarse powder with rolling pin . 

Boil the milk , then simmer over low flame n stir continuously  till the milk thickens n coats the back side of the spoon . Add the almond paste dissolved in little milk n mix well . Add sugar n allow it to dissolve . Add the saffron n mix well . 

Serve chilled garnished with chironji, Crushed pista n chopped soaked almonds . 


Surti Papdi Nu Shaak 

• Surti Papdi/Vaal Papdi ..1/4 th kg 
• Ghee,, 2 tsp
• Mustard seeds..1/2 tsp
• Cumin seeds ..1/2 tsp
• Green chilles ..2 or 3 
• Ajwain/ Carrom  seeds .. 1 pinch
• Coriander seeds ... 3 to 5 
• Methi/Fenugreek seeds .. 2 or 3 
• Hing/Asafoetida ..a pinch
• Turmeric powder..1/4 th tsp
• Coriander powder..1/2 tsp
• Coriander leaves ... 1/4 th cup
• Sugar/Jaggery ... small piece ( i added jaggery ) 
• Salt to taste . 

Method
Wash the surti papdi  , destring n cut into medium sizes squares . 

Crush the green chilles n finely chop the coriander leaves . 

In a kadai add ghee , splutter mustard seeds , then add cumin seeds, hing , ajwain, coriander seeds , methi seeds n fry for while . Then add crushed green chillies, chopped coriander leaves saute for a minute . Add all the powders , salt , chopped surti papdi with little water, jaggery n cook till done  .

Kele Bajo/Raw Banana Besan Fries .

• Raw Banana ..1 
• Besan/Gram Flour..1/2 cup
• Cumin seeds..1 tsp
• Hing /Asafoetida ..1 pinch
• Water as needed to prepare the batter 
• Salt to taste 
• Oil to deep fry 

Method
Wash the raw banana , peel the outer skin n slice them thinly .

In a bowl add besan, cumin seeds, hing, salt n just enough water to prepare a batter . . 

In a kadai , heat oil .. dip sliced raw banana in the batter n deep fry around 3 to 4 at a time . 

Aluchi Amti/ Colacasia leaves cooked in Goda Masala .

Aluchi Amti/ Colacasia leaves cooked in Goda Masala . 

• Thur dhal - 1/2 cup 
•  Colacasia leaves - 4 to 6  . 
• Ground Nuts ..1/4 th cup  
• Turmeric powder -1/4 th tsp 
• Asafoetida/Hing - a pinch 
• Kashmiri red chilly powder - 2 tsp 
• Goda masala -2 tsp ( I have used Bedekar Goda Masala ) 
• Jaggery- 1 goose berry sized ( adjust to taste )
•  Tamarind ... lemon sized ( soak in little water for 20 mts, squeeze n discard the residue ) 
• Grated coconut- 1 tblsp ( ground ) 
• salt to  taste 

Seasoning 

• Oil -1 tsp 
• Mustard seeds- 1/2 tsp 
• Hing /Asafoetioda- a pinch 
• Methi Seeds ..4 seeds 
• Curry leaves ..1 sprig 

Method
Wash n pressure cook thur  dhal with  turmeric powder n  pinch of asafoetida . cool n mash it well .

Wash n chop Colacasia leaves n groundnuts  n pressure cook for 1 or 2 whistle .  

In a kadai add oil n splutter  mustard seeds, then add hing n methi seeds ,stir for a few seconds .  Add curry leaves n saute for 1/2 a minute .  Then add cooked dhal, cooked colacasia leaves n groundnuts , water ( for desired consistency ) chilly powder, goda masala, ground grated coconut, tamarind thick water , , jaggery , salt n boil well . 

 Serve with  rice/chapathi