Varahi Musti Polo / Barnyard Millet Fist Dosa with Ridge Gourd Sambar adding Ginger n Cumin Seed

Varahi  Musti Polo / Barnyard Millet Fist  Dosa with Ridge Gourd Sambar adding  Ginger n Cumin Seed  

Varahi  Musti Polo / Barnyard Millet Fist  Dosa

• Varahi ( Barnyard Millet )-1 cup 
• Urad Dhal  -1 fistful
• Fenugreek seeds -1/ 2  tsp
• Phova/Beaten rice  ( thin variety) - 1 fistful
• Salt to taste 

Method 
Wash n Soak Varahi / Barnyard Millet , urad dhal n fenugreek seeds in water for about 5 hours . 

Just before grinding the batter , soak thin beaten rice/phova in little water just for 5 mts n grind all  these ingredients to a very fine batter .

Add salt to the batter n ferment overnight . 

Heat a dosa tawa , smear oil n pour ladle full batter but dont spread the batter too much  , cook on only one side by closing  the lid . 

Ridge Gourd Sambar with Ginger n Cumin Seed 

• Ridge Gourd  ...1
• Thur Dhal- 1 cup
• Onion ...1 
• Tomato-1  
• Ginger ...1 /2 inch piece
• MTR Sambar Powder- 2 or 3  tsp
• Tamarind - Marble size
• Hing /Asafoetida- 2 pinch 
• Salt  to taste 

Seasoning

• Oil-1 tsp
• Mustard seeds - 1/2 tsp
•  Cumin seeds ..1/2 tsp 
• Dry red chilly ...2 broken 
• Curry leaves-  1 sprig

Garnishing

• Coriander leaves

Method

Wash the ridge gourd n remove the skin n chop them  . 

Chop the onion, tomato n ginger 

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 .

Soak the hing in little water for sometime n mix well .

Cook  chopped  ridge gourd, onion, tomato n ginger in little water  .  

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

Maaddi Koota /Colocasia Tuber  in coconut based semi thick gravy )

Maaddi /Colocasia Tuber-1/4 th kg

To grind
Grated coconut-1 Cup 
Roasted dry red chilly - 4 to 5 
Coriander seeds- 2 tsp
Methi seeds/Fenugreek seeds - 1/4 th tsp
Tamarind -Tamarind seed size  
Salt to taste

Seasoning 
Coconut oil-1 tsp
Mustard seeds-1/2 tsp
Curry leaves-1 sprig

Method

 Remove the skin of the  Colocasia Tuber n Chop into square small pieces , wash them n  apply salt n set aside for an hour 

..squeeze it well n deep fry till crisp n golden brown  n ensure to constantly stir as its been fried  to avoid burning. spread it on tissue paper to remove excess oil. 

 
In little oil roast coriander seeds n Methi seeds ..cool n grind it along with Grated coconut , roasted dry red chillies, tamarind n salt to a fine paste ..  remove the ground paste n add water to make it a little dilute ( dont add more water , as this gravy needs to be Medium  thick ) n then do the seasoning... and  just before serving add the fried Colocasia Tuber n mix well . 

Note : This gravy is raw , hence no need to boil . 

Godu Ambado /Sweet Hog Plum Mensakayi

Godu Ambado /Sweet Hog Plum Mensakayi

• Godu Ambado/Sweet Hog Plum ... 3 to 4
• Jaggery ...Huge lemon size
• Salt to taste

 For Grinding to a fine paste

• Red chillies - 2 or 3
• Urad dhal - 2 tsp heaped 
• Chana Dhal ..2 tsp heaped 
• Methi seeds/Fenugreek seeds - 1/4 th tsp
• Sesame seeds- 2 tsp heaped 
•  Grated coconut- 1 tblsp heaped 
• Turmeric powder - 1/4 th tsp
• Oil- 2  tsp

Seasoning:

•  Oil -1 tsp  
•  Mustard seeds - 1/2 tsp Urid Dhal ..1/2 tsp 
• Asafoetida - a pinch
• Curry leaves - 1 sprig 
• Dried red chilly ...1 broken 

Method  

Wash the sweet hog plums n slighty crush it . In a vessel add little water ,crushed sweet hog plum's ,jaggery n salt .Cook till soft .

In a pan dry roast black sesame thil on sim flame n remove it . 

 In the same pan add  oil n roast Red chillies, urad dhal,chana dhal n methi seeds ,   cool it n grind with dry roasted sesame seeds, turmeric powder  n grated coconut to a fine paste.
 
  Add the ground paste to the cooked sweet hog plums , water for consistency n boil well  n give the seasoning
Note This gravy shoudnt be thick nor watery ! it has to be medium !

Ukde seeth, Dalithoy,Jackfruit Puzhukku , Semebadane Upkari, Karathe Kismuri , Mango Rasayana n Garlic Vodi

Ukde seeth, Dalithoy,Jackfruit Puzhukku , Semebadane Upkari, Karathe Kismuri , Mango Rasayana n Garlic Vodi 

 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 

Jackfruit Puzhukku 

• Jackfruit - 1/4 th kg  
•  Red chilly powder-1/4 th tsp  
• Turmeric powder-1/4 th tsp
• salt to taste .

 
To grind 

•  Grated coconut-1/2 cup 
•  Green chilly - 1 or 2 
• Sambar onion/small Onion/Shallot Onion -2   
• Garlic flake-1 
• Cumin seeds-1/4 th tsp

Seasoning 

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

 Garnishing 

• Roasted Grated Coconut- 2tsp 

Method
Coarsely grind all the ingredients meant to grind .  

Cook jackfruit pieces in water with red chilly powder, turmeric powder and salt n  Mash a bit of the cooked jackfruit with backside of the  spoon. 

 Add the  ground paste to the cooked jackfruit, add little water and Cook for 2 or 3 minutes n then do the seasoning along with garnishing .


 Mitke Sange Upkari /Cluster Beans Stir Fry 

• Mitke sanga /Cluster beans ..1/4 th kg 
• Oil ..2 tsp
• Mustard seeds ..1/2 tsp
• Dry red chilly ..3 
• Small piece jaggery ( optional ) 
• Water just enough to cook the cluster beans 
• Salt to taste 

Garnish 
Grated Coconut ..1 tblsp 

Method 
Wash n cut the cluster beans with hands n remove the fiber .

In a kadai add oil, splutter mustard seeds, add torn dry red chilly n fry for a while , then add the cut cluster beans, just enough water , jaggery salt n cook till done n then do the garnishing . 


Karathe Kismuri -version 1 ( Bitter gourd fries in coconut based dry masala ) 

• Bitter gourds- 2 
• Onion - 1
• Salt to taste 

To Grind

• Grated coconut- 1/2 cup 
• Roasted dry red chillies- 4 or according to the taste 
• Raw Coriander seeds- 1 tsp 
• Tamarind - Tamarind seed size 

Method
Wash n finely chop bitter gourd's ..apply salt n let it rest for an hour or 2 . 

Squeeze it well n then deep fry ... Place on a tissue paper to remove excess oil.

Grind grated coconut, roasted dry red chillies, raw coriander seeds n tamarind to a semi coarse paste . take it out , add chopped onions n just before serving add the fried bitter gourd pieces n mix well .

Note : Adjust salt accordingly since the fried bitter gourd already has salt in it . 

Chilled Raspuri Mango Rasayana with sabja seeds !

• Raspuri Mangoes/or any other variety mangoes ..2 
• Sabja Seeds/ Sweet Basil Seeds ..1 tsp heaped 
• Boiled Cooled Milk ..1 cup 
• Sugar ..2 tsp or according to the sweetness 
• Cardamom powder..1/2 tsp 

Method 
Wash n soak Sabja seeds in enough water for sometime till it swells .Discard the water . 

Wash n remove the skin of mangoes . Squeeze the mangoes to get the pulp .

In a bowl , add the boiled cooled milk n sugar ..stir till sugar dissolves . Then add the mango pulp ..mix well , sprinkle the sabja seeds n cardamom powder ..Mix n serve chilled . 

Phova Indori

Phova Indori 

• Phovu /Beaten  rice flakes thick.. 2 cup's                    
• Finley Grated coconut   .. 1 cup 
• Water ..1 tblsp                                              
• Powdered Jaggery     ..1/2 cup                                                   
• Cardamom powder ..1/2 tsp                                                     
• Ghee ...2 or 3 tsp  
•  Ghee ..1tsp to grease a very small katori                                                                 

Method 

Sun dry the phova or dry roast on sim flame . 

Remove it n allow it to cool for few seconds  . 

Make powder of the dried/roasted cooled phova .

In a kadai add  water n melt powdered jaggery  till one string . Switch off n add ghee n grated coconut n mix well .  

Allow it to cool for just few mts .

 Add the powdered phova , cardamom powder n mix well . 

Grease a small katori , add the above mix in it n tap it on a wooden plank . 

Store in air tight container . 

Ukde seeth, Alsande Upkari, Mysuru Badane /Green Long BrInjal Tawa fries, Ambuli Nonche, Sprouted Moong Ghassi n Curds

Ukde seeth,  Alsande Upkari, Mysuru Badane /Green Long BrInjal Tawa fries, Ambuli Nonche, Sprouted Moong Ghassi n Curds

 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 .

 Mysooru Badanekaayi / Long green Brinjals Tawa Fries 

• Mysooru Badanekaayi / Long green Brinjals..3
•  Dry red chilly ...2 tsp
•  Turmeric powder ..1/4 th tsp
•  Hing /Asafoetida .. 2 pinch
•   Rice Flour ..1 tblsp
•  Salt to taste .
• Oil just a tsp to tawa roast .. 

 Method
 Wash n pat dry the brinjal's .Slice them . 

 In a bowl add red chilly powder , turmeric powder, hing, salt n  cut  brinjal's ,mix well n sprinkle little water n set aside for about 5 mts .

 In a plate, add rice flour ... run the marinated brinjals over it .

Heat a tawa , drizzle oil ...place the marinated brinjal slices,side by side n roast on both sides . 

 Keerlayile Mooga Ghassi  /Sprouted Green Gram cooked in cocount based Masala  ) 

• Sprouted Green gram ..1 cup 
• Chopped Mlore yellow cucumber without skin ..1 cup 

To grind to a fine paste 

• Grated coconut ..2 cup's 
• Roasted dry red chilly .. 4 to 6
•  Tamarind Tamarind seed size  
• Salt to taste  

Seasoning 

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

Method 

Cook the sprouted green  gram n chopped Mlore yellow cucumber  till soft n not mushy .

Grind all the ingredients meant to grind into a fine paste .Add this ground paste to the cooked vegetables n boil well .Then give the seasoning

Gud Gud Alambe Ambado/Seasonal Thunder Mushroom Fritters .

Gud Gud Alambe Ambado/Seasonal Thunder Mushroom Fritters . 

Gud Gud Alambe /Thunder Mushroom .. washed, cleaned n peeled ...2 cup's 
Raw Rice ..1/2 cup 
Grated coconut .. 2 tsp  
Dry Red Chilly ... 3 or 4 
 Besan /Bengal Gram Powder... 2 or 3 tsp
 Salt to taste .
  Oil to deep fry . 

Method 

Soak raw rice for 1/2 an hour n grind with grated coconut, dry red chilly ,salt to a semi coarse paste . Dont add water while grinding ... remove the paste n then add cleaned peeled thunder mushrooms n besan ... Mix well .

Make into round balls n deep fry immediately. dont keep the batter after adding thunder mushrooms .