White Rice, Dalithoy, Gud Gud Alambe Spicy Songa with Ground Masala n Mango Slice

White Rice, Dalithoy, Gud Gud Alambe Spicy Songa with Ground Masala n Mango Slice

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 . 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 


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 !

White Rice ,Dhal Rasam n Cauliflower Poriyal

White Rice ,Dhal Rasam n Cauliflower Poriyal 

Dhal Rasam 

• Thur Dhal ..1/4 th cup  
• Tomatoes ...3 fully ripened 
•   Tamarind ...Goose Berry size 
• Rasam Powder..2 tsp heaped 
• Salt to tatse 

Seasoning 

• Oil 2 tsp
•  Garlic Flakes ...6 to 8 

Garnishing

•  Coriander leaves ...2 tsp chopped . 

Method
 Wash thur dhal .. 

Chop Tomatoes roughly 

Pressure cook thur dhal n chopped tomatoes .. Cool n churn it well . 

Soak Tamarind in little water for 10 mts , squeeze it well . Add rasam powder to it n mix well . add this to the cooked ingredients , water for consistency ,salt n boil well . Give the seasoning n then garnish 

Cauliflower Poriyal 

• Cauliflower -1 Medium 
• Salt - 1 tsp 
• Turmeric powder -1/2 tsp 
• Oil - 2 or 3 tsp 
• Mustard seeds - 1 tsp 
• Cumin seeds- 1 tsp 
• Methi Seeds - 1/4th tsp
• Hing/Asafoetida - 2 pinch 
• Urid Dhal -1 tsp 
• Curry leaves - 1 sprig 
• Onion -1 huge 
• Tomato -1 huge 
• Garlic Flakes - 6 to 8 
• Ginger - 1/2 inch piece 
• Turmeric powder - 1/4 th tsp 
• Kashmiri Chilly Powder - 1 or 1-1/2 tsp 
• Chopped Coriander leaves - 2 tsp heaped 
• Grated Coconut - 1 tblsp 
• Salt to taste 

Method 
Remove the cauliflower florets 

Boil enough water n to it add salt n turmeric powder n add the cauliflower florets , cover n set aside for 1/2 an hour . Drain well, cool it  n chop into medium pieces 

Chop onion n tomato 

Remove the garlic skin , peel the ginger n crush both finely 

In a kadai add oil, sputter mustard seeds n then add cumin seeds , stir for few seconds, add methi seeds, urid dhal, curry leaves  n hing n stir for few seconds .Add chopped onion n fry till transparent .Add finely crushed   ginger garlic paste n stir again for few seconds , Add chopped tomato n cook till the raw smell goes n it turns mushy . Add turmeric powder n red chilly powder, stir for few seconds n then add  salt n add the chopped cauliflower florets , water as needed n cook till soft but not mushy .  Garnish with coriander leaves  n grated coconut n mix well . 

Ukde Seeth , Dalithoy , Semebadane Upkari /Chayote Squash Stir Fry , Roasted Happolu n Mango Slice

Ukde Seeth , Dalithoy , Semebadane Upkari /Chayote Squash Stir Fry , Roasted Happolu n Mango Slice 

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 . 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 

Semebadane Upkari /Chayote Squash Stir Fry 

• Tender Semebadne/Chayote Squash ..3 
• Oil..2 tsp
• Mustard seeds..1/2 tsp
• Methi seeds/Fenugreek seeds..1/4 th tsp 
• Dry red chilly .. 2 
• Green chilly ..1 
• Grated coconut..1 tblsp 

Method 
Wash n chop chayote squash into 2 inch square pieces . 

In a kadai add oil, splutter mustard seeds, add methi seeds , fry for a second, then add chopped green chilly, torn dry red chilly ,chopped chayote squash with little water n cook till done .Garnish with grated coconut . 

Gud Gud Alambe Phanna Upkari /Seasonal Thunder Mushrooms Spicy Masala

Gud Gud Alambe Phanna Upkari  /Seasonal Thunder Mushrooms Spicy Masala  

• Washed ,Peeled n cleaned Gud Gud Alambe/Thunder mushrooms  - 3 cup's heaped  
• Oil-2  tsp
• Onion - 2,chopped 
• Tomato -1,chopped (optional ) 
• Kashmiri Chilly Powder  - 2 tsp
•  Tamarind - Tamarind seed size ( soak in little water for 10 mts n extract the thick paste ) 
• Salt to taste ..

• Method 

Pressure cook gud gud alambe for just 1 whistle with little water . 

in a kadai add  oil , chopped onion and fry till reddish brown , add chopped tomato , cook till its mushy n the raw smell goes . Add the Chilly powder  n fry for a few seconds, add the tamarind extract , salt , cooked Thunder mushrooms  n cook for sometime . 

Terrace Grown Mooli Thepla/ Radish Tepla adding its Greens

Terrace Grown Mooli Thepla/ Radish  Tepla adding its Greens 

• Wheat Flour- 2 cup's 
• Gram Flour/Besan - 1 tblsp
• Grated Radish /Mooli - 1 cup heaped 
• Finely chopped Mooli/Radish leaves -1 cup heaped  
• Finely chopped green chilly -3 or 4 
• Ajwain /Carom seeds -1 tsp 
• Hing /Asafoetida - 2 pinch 
• Turmeric powder- 1/2 tsp 
• Ghee- 2 tsp
• Curds- 1 tblsp 
• Salt to taste 
• White Thil/Sesame seeds- as needed to sprinkle . 

Method 
Wash and peel the radish  and grate it . 

In a bowl, add wheat flour , gram flour, finely chopped green chilly  , grated mooli , chopped mooli leaves ,  curds, ghee, ajwain, hing ,salt  n knead to a soft dough . Set aside for 1/2 an hour . 

Make equal sized balls of the dough , dust it with flour n roll it with a rolling pin , to thin chapathi size . 

Heat a tawa, place the rolled tepla on the heated tawa , drizzle sesame seeds n cook on both sides ..can apply ghee or oil while roasting ... 

Serve hot with pickle n curds . 

 
 

Terrace Grown Vegetables latter- Ukde seeth, Palak Dhal , Tendle Talasani , Beetroot Upkari adding its leaves , Coriander leaves Gojju ; Matti Gulla Tandala Pitti Podi n Mango Slice

 Terrace Grown Vegetables  latter- Ukde seeth, Palak Dhal , Tendle Talasani , Beetroot Upkari adding its leaves , Coriander leaves Gojju ; Matti Gulla Tandala Pitti Podi n Mango Slice  

Palak Dhal 

• Palak Leaves - 1 bunch , chopped 
• Thur Dhal -3/4 th cup 
• Onion-1,chopped 
• Tomato-1,chopped  
• Green Chilly -2 ,chopped 
• Turmeric powder-1/4 th  tsp
• Ginger - 1/2 inch 
• Salt to taste 

Seasoning  

• Ghee /oil -1 tsp
• Mustard seeds -1/2 tsp 
• Cumin seeds-1/4 th tsp
• Hing - 2 pinch
• Curry leaves-1 sprig
• Garlic -6  flakes ( chopped ) 
• Red Chilly Powder -1/2 tsp 
• Dry red chilly - 2 ,broken 

Method 
Wash n pressure cook thur dhal for few whistle .

Add  chopped onion, chopped tomato, chopped green chilly , chopped palak ,chopped ginger n  turmeric powder for one whistle . 

in a kadai add oil,  splutter mustard  seeds, then add cumin seeds, hing , curry leaves , broken dry red chilly n fry for a while Add chopped garlic n stir till it turns brown . switch off and add red chilly powder .  Add this  to the cooked  stuffs ,along with salt n stir well . 

Tendle Talasani ! Ivy gourd sauteed in garlic !

• Ivy Gourd -1/4 th  kg
• Garlic flakes-1 bulb  
• Oil -  2 tblsp 
• Dry red chillies-4 
• water- little
• salt to taste

Method 
wash n cut the end points of Ivy gourd n crush them lightly ..apply salt n keep it aside for 10 mts ..

In a kadai add oil, crushed garlic flakes  ,when it turns golden brown add dry chilly flakes n fry for sometime .. now squeeze d ivy gourd n roast it .. sprinkle water n cook it covered , on low flame ! saute in between , n cook till the veggies turn light brown .

Beetroot  Upkari /Beetroot Stir Fry adding its leaves 

• Beetroot ..1
• Beet roots leaves .chopped . 2 cups  
• Salt to taste 

Seasoning 

• Oil ..1 tsp 
• Mustard seeds ..1/2 tsp
• Green chilly ..3 
• Dry red chilly ..1 (broken ) 

Garnish 

• Grated coconut ..1/4 th cup 

Method Wash n scrap the outer skin n chop into 1 inch cubes  .

Slit green chilly 

In a kadai add oil , splutter mustard seeds , add slit green chilly n broken dry red chilly n stir  for a second . add the cubed  beet ,along with chopped beetroot leaves , salt n water ..cook till soft but not mushy .. switch off n add grated coconut n mix well ... 

 Coriander leaves Gojju  

• Grated coconut- 1/4 th cup 
• Coriander leaves- 1 bunch 
• Green chillies- 3 or according o the taste
• Tamarind-Tamarind seed size 
• Jaggery - Chick peas  size 
• Salt to taste 

Seasoning

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

Method
Grind grated coconut, coriander leaves , green  chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .

 Matti Gulla Tandala Pitti Podi/Mlorean Seasoanal Round Green Brinjal   Fries  

•  Matti Gulla /Seasonal Green Round  Brinjal.. ... sliced into roundels ...10 /12 
•  Red chilly powder ...2 or 3  tsp
•  Turmeric powder ..1/4 th tsp 
• Hing/Asafoetida ... 2 pinch 
• Rice flour ..1 tblsp
•   Salt to taste
•   Oil.. to deep fry 
• 
  
•  Method

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

Heat a kadai with oil  ,.run the marinated brinjal slices over rice flour   n deep fry few at a time ..

Cauliflower Poriyal

Cauliflower Poriyal 

• Cauliflower -1 Medium 
• Salt - 1 tsp 
• Turmeric powder -1/2 tsp 
• Oil - 2 or 3 tsp 
• Mustard seeds - 1 tsp 
• Cumin seeds- 1 tsp 
• Methi Seeds - 1/4th tsp
• Hing/Asafoetida - 2 pinch 
• Urid Dhal -1 tsp 
• Curry leaves - 1 sprig 
• Onion -1 huge 
• Tomato -1 huge 
• Garlic Flakes - 6 to 8 
• Ginger - 1/2 inch piece 
• Turmeric powder - 1/4 th tsp 
• Kashmiri Chilly Powder - 1 or 1-1/2 tsp 
• Chopped Coriander leaves - 2 tsp heaped 
• Grated Coconut - 1 tblsp 
• Salt to taste 

Method 
Remove the cauliflower florets 

Boil enough water n to it add salt n turmeric powder n add the cauliflower florets , cover n set aside for 1/2 an hour . Drain well, cool it  n chop into medium pieces 

Chop onion n tomato 

Remove the garlic skin , peel the ginger n crush both finely 

In a kadai add oil, sputter mustard seeds n then add cumin seeds , stir for few seconds, add methi seeds, urid dhal, curry leaves  n hing n stir for few seconds .Add chopped onion n fry till transparent .Add finely crushed   ginger garlic paste n stir again for few seconds , Add chopped tomato n cook till the raw smell goes n it turns mushy . Add turmeric powder n red chilly powder, stir for few seconds n then add  salt n add the chopped cauliflower florets , water as needed n cook till soft but not mushy .  Garnish with coriander leaves  n grated coconut n mix well . 

Goes well with Rottis /Phulkas /Rice n Dhal .