Ghosale Dalithoy /Ride Gourd Dhal

Ghosale Dalithoy /Ride Gourd Dhal

• Toor dal - 1 cup
• Tender Ridge Gourd /Ghosale -1 medium 
• Green chilly - 3  or according to the taste 

Seasoning

• Oil/Ghee -1 tsp
• Mustard seeds - 1/2 tsp
•  Curry leaves - 1 sprig 
• Dry red chillies -2
• Hing/Asafoetida water- 1 tsp
• Salt to taste

Method
Wash the ridge gourd n peel the skin n chop into 2 inch pieces . In little water cook till soft but not mushy.
 Pressure cook thur dhal  . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add the cooked ridge gourd pieces . 

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 . 

Broken Wheat n Moong Dhal Khichdi

Broken Wheat n  Moong Dhal Khichdi 

• Broken Wheat /Dalia ..1 cup
•  Water to cook broken wheat ... 2 cup's 
• Moong Dhal  ..1/2 cup
•  Jaggery ... Grated 1 to 11/2 cups ,according to sweetness 
• Grated Coconut ...1 cup
•  Ghee ... 1 tblsp 
• Cashew nuts broken .. 10 
• Raisins...10 
• Cardamon powder-1/2 tsp 

Method 
Wash Broken wheat 

Dry roast moong dhal in sim flame n cool it 

Pressure cook broken wheat for 2 whistle 

Soak roasted moong  dhal for 10 mts n cook in little water till cooked but not mushy ... 

In a kadai add cooked broken wheat , cooked moong dhal , grated jaggery n cook till it melts ,then add grated coconut n stir well ..

 Heat a pan , melt ghee n roast cashew nuts , raisins n add it to the above Khichdi  ,along with cardamom powder n mix well .. 

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

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

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 .  


Dalithoy 

• Toor dal - 1 cup
• Green chilly - 3  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 .
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 . 

Ukde Seeth, Kuvale Kolmbo/Ash Gourd Sambar, Bhenda Upkari ( Ladies finger stir fry ),Bhenda Songa with Ground Masala ( Ladies finger cooked in spicy ground masala ) , Curds n Mango Slice .

Ukde Seeth, Kuvale Kolmbo/Ash Gourd Sambar, Bhenda Upkari ( Ladies finger stir fry ),Bhenda Songa with Ground Masala ( Ladies finger cooked in spicy ground masala ) , Curds n Mango Slice . 

Kuvale Kolmbo/Ash Gourd Sambar  

• Kuvale/Ash gourd - 1/2 kg 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
•  Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method 
Wash . peel the tough skin and chop  ash gourd to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil ash gourd  , chopped onion n chopped tomato till soft .

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

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

Bhenda Upkari ( Ladies finger stir fry )

• Tender Ladies Finger- 1/4 th kg
• Oil-2 tsp 
• Mustard seeds -1/2 tsp 
• Dry Red chilles- 2 to 3 , broken 
• Salt to taste .

Method
Wash the ladies finger n pat it dry . Remove the top n end part n  Cut into roundels n keep aside.

In a kadai add oil , splutter mustard seeds   , then add torn dry red chilles n fry for a second . Add the ladies finger roundels along with salt n then fry for about 5 minutes . Sprinkle little water . Cover it n cook till soft n done .  

 Bhenda Songa with Ground Masala ( Ladies finger cooked in spicy ground masala ) 

• Tender Bhenda /Ladies finger  - washed n chopped into roundels ..2 cup's  
  Onion - 1 
  Oil - 1 tblsp  
  
  To Grind to a fine paste 
  • Roasted dry red chilly - 3 short n 8 long or adjust according to the spice 
  • Coriander seeds -2 tsp ( not roasted )
  • Tamarind - Tamarind seed size
  • Salt to taste ..
  
  Method 
  Grind Red chilles , coriander seeds n tamarind to a very fine paste ! 
• 
  In a kadai add  oil , chopped onions and fry till pinkish red  , then add the chopped ladies finger roundels n fry well till the stickiness goes . then add the ground paste and fry till the  raw smell goes , add salt stir n cook till the  ladies finger is soft  . 

Asparagus Talasani/Asparagus Stir Fry With Garlic

Asparagus Talasani/Asparagus Stir Fry With Garlic 

• Asparagus- 1 bunch
• Oil-2 tsp 
• Garlic flakes -10/12, crushed 
•   Dry red chillies - 3 to 4 , broken  
•  salt to taste 

Method 
wash Asparagus n  chop it into 2 inch pieces. 

Crush garlic cloves n tear chillies to pieces. 

 In a Kadai add  oil. Add crushed garlic and saute until garlic is reddish  brown. Add torn dry  red chillies and fry for few seconds . Add chopped Asparagus  and salt . sprinkle little water . Cover and let cook until they  are tender. 

Ukde Seeth ,Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy ) n Gud Gud Alambe Spicy songa with ground masala ! Thunder Mushrooms in spicy tangy ground gravy

Ukde  Seeth ,Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy ) n Gud Gud Alambe Spicy songa with ground masala ! Thunder Mushrooms in spicy tangy ground gravy 

Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy )

• Cleaned n peeled Gud Gud Alambe -1 kg 
• onion huge-1 (1/2 for boiling , 1/2 for seasoning ) 
• Magge ( Mangalore yellow cucumber ) Peeled n cut into small pieces -1/2 cup 
• Grated coconut-1 cup 
• Roasted red chillies - 8 to 10 depends on d spice 
• Tamarind - Tamarind seed size 
• salt to taste 

Method 
Pressure cook Alambe n Magge with 1/2 chopped onions n salt  for 1 whistle ..dont discard the water n keep it aside ...
Grind red chillies, grated coconut n tamarind to a fine paste . Add this ground masala to the cooked Alambe n give a quick boil n season with 1/2 chopped onions ...

Gud Gud Alambe Spicy songa with ground masala ! Thunder Mushrooms in spicy tangy ground gravy 

• Cleaned n peeled Gud Gud alambe -1 kg 
• Onions-2 medium
• Coriander seeds-2tsp ( not roasted) 
• Roasted Dry red chillies-3 short n 8 long or according to the taste 
• Tamarind -Tamarind seed size 
• Oil-2 tsp
• Salt to taste    

Method 
Cook d peeled Mushrooms in little water with 1 chopped onion till soft ( dont add too much water )

Grind Red chillers , coriander seeds n tamarind to a very fine paste !
In a kadai add 2 tsp oil , chopped onions and fry till pink , add the ground paste and fry till d raw smell goes add salt  and the cooked mushrooms n give a quick boil !

Note : this gravy shoudnt be too thick nor watery !

Cawliflower Talasani /Garlic Stir fry

Cauliflower Talasani /Garlic Stir fry

•  Cauliflower florets ..1 bowl , 12 to 15 .. 
• Oil..2 tsp  
• Garlic Flakes - 10 to 12  
• Dry red chilly -3 ,broken 
• Salt to taste 

Method 
Boil water in a vessel , add the salt , little turmeric powder n add the cauliflower florets , keep covered for about 20 mts . Drain the water . 

Crush Garlic Flakes .


In a kadai add oil, add the crushed garlic flakes n fry till reddish brown ,add the broken dry red chilly n stir fry for few seconds .  Then add the cauliflower florets , along with little water n salt and cook till soft but not mushy as retain the crunchiness .