Hulianna / Tamarind Rice with Ground Masala n Mango Gojju

Hulianna / Tamarind Rice with Ground Masala n Mango Gojju 

Hulianna / Tamarind Rice with Ground Masala 

• Cooked Rice – 3 cups
• Tamarind – 2 lemon sized balls 
• Warm Water --1-1/2 cup's to soak the tamarind . 
• Salt to taste

To Roast n grind to a fine powder 

• Oil -2 tsp 
• Coriander seeds – 1 tblsp
• Chana dhal – 1 tblsp
• Urad dhal– 2 tsp
• Cumin seeds– 1 tsp
• Methi seeds – 1/2 tsp
• Hing /Asafoetida – a small piece
• Red chillies – 4 

Seasoning 

• Oil- 1 tsp 
• Groundnuts 2 tblsp
• Oil --1 tblsp
• Mustard seeds – 1 tsp
• Curry leaves – 2 sprig's 
• Dry Red Chilly - 2 , broken 
• Turmeric powder – 1/2 tsp

Method
Soak tamarind in warm water and squeeze  1 cup thick pulp.. 

In a pan add oil n  roast coriander seeds, chana dhal ,Urid Dhal ,Cumin seeds, hing, red chilles  n methi seeds till golden color . Cool it . 

Grind the roasted ingredients to a fine powder.

In a kadai add a tsp of oil n roast groundnuts . Remove it n peel the skin . 

In a kadai  add oil n splutter mustard seeds,  add broken dry red chillies n curry leaves  stir for few seconds . Add the tamarind pulp , salt , turmeric powder n cook for a minute or two . Add roasted groundnuts, cooked rice, ground masala powder n mix gently ,so the rice grains wont break .

Mango Gojju

• Semi Ripened Mangoes -3
• Jaggery - Lemon sized( powdered )
• Ghee -2 tsp
• Mustard seeds-1/2 tsp
• Urid Dhal - 1/4 th tsp
• Chana Dhal-1/4 th tsp 
• Hing/Asafoetida -2 pinch
• Green chilly -2,chopped 
• Curry leaves -1 sprig
• Dry red chilly -2 broken
• Salt to taste

Method
Wash n boil the semi ripened mangoes in little water till soft . Cool n then remove the skin ..n squeeze the pulp .. To it add the powdered jaggeryy n mix well till the jaggery dissolves , add salt ..

Heat a pan , add ghee, splutter mustard seeds then add  hing, urid dhal, chana dhal , torn curry leaves, chopped green chilly , torn dry red chilly n stir for few  mts n add to the gojju 

Sihi Kumbalkayi Palya /Pumpkin Stir Fry

Sihi Kumbalkayi Palya /Pumpkin Stir Fry 

• Pumpkin ..1/2 kg , chopped to 2 inch pieces  removing the skin . 
• Oil -2 tsp 
• Mustard  seeds-1 tsp 
• Urid Dhal -1 tsp 
• Chana Dhal -2 tsp 
• Green Chilly -3 to 4 , sliced 
• Curry leaves -1 sprig 
• Turmeric powder -1/2 tsp 
• Jaggery - Gooseberry size 
• Coriander leaves chopped - 2 tsp 
• Grated Coconut -1/2 cup 
• Salt to taste 

Method 
In a kadai add oil n splutter Mustard  seeds, add urid dhal, chana dhal n stir for few seconds till it changes color . Add curry leaves , slit green chilly n stir again .. Add turmeric powder , chopped pumpkin,  jaggery , water n salt ..cook till done n garnish with grated coconut n coriander leaves . 

White Rice drizzled with Ghee , Moong Dhal Soup n Alugadde Palya /Potato Spicy Sir fry

White Rice drizzled with Ghee , Moong Dhal Soup n Alugadde Palya /Potato Spicy Sir fry 

Moong Dhal Soup n Alugadde Palya /Potato Spicy Sir fry 

Moong Dhal Soup

• Moong Dhal -1  cup 
• Turmeric powder-1/2 tsp 
• Oil -1 tsp 
• Onion -1 
• Tomato -2 
•  Ginger -1 inch piece 
• Cumin seeds-1 tsp 
• Green chillies -3
• Pepper Corns -6 to 8 
• Curry Leaves -1 sprig 
• Lime -1/2 slice 
• Coriander leaves -2 tsp
• Salt to taste 

Method 
Slice onion lengthwise .Chop tomatoes , finely chop ginger , slit green chilly . 

Wash moong dhal n  pressure cook it for 4 to 5 whistles ,adding turmeric powder n oil ..till dhal is cooked ..cool n churn it ... Then to the cooked churned moong dhal add sliced onion, chopped tomatoes, ginger , slit green chilly, curry leaves , cumin seeds, pepper corns , Coriander leaves n cook for just one  whistle .  Dilute it to soup consistency add in salt n lime juice . Mix well ... 

Note : This is prepared as soup for Bonda's/Urid dhal fritters, which is soaked in the soup in a bowl . But same can be used as dhal for Rice, so make the consistency littler thicker than soup . 


Alugadde Palya /Potato Spicy Sir fry 

• Potatoes -4 
• Onion -1 
• Oil-1 tblsp
• Mustard seeds -1/2 tsp
• Urid dhal-1 tsp
• Chana dhal -1 tsp
• Curry leaves -1 sprig 
• Green Chilly -3 
• Grated Ginger -1/2 tsp 
• Turmeric Powder -1/4 th tsp 
• Vangi Baath Powder-1/2 tsp 
• Grated Coconut - 1 tblsp
• Coriander leaves chopped - 3 tsp 
• Grated coconut -1 tblsp 
• Lemon juice -1 slice 
• Salt to taste 

Method 
Wash n pressure cook the potatoes till soft .Cool , remove the skin n mash it . Keep aside .

Chop onion n green chilly .

In a kadai add oil, splutter mustard seeds , Add urid dhal , chana dhal n stir for  few seconds till the color changes . Add curry leaves, chopped green chilly n stir again for few seconds .Add chopped onion n cook till it turns pinkish red . Add grated ginger n stir again for few seconds .  Add turmeric powder, salt , mashed potatoes , Vangibath  powder, sprinkle little water, mix well n  Cook for few mts .. . Add chopped coriander leaves, grated coconut n stir for few seconds, switch off n add lime juice .Mix well .  

Ghee Rice with Coconut Milk

 Ghee Rice with Coconut Milk 

•  Jeera Samba rice -1 cup
• Coconut Milk -1 cup  
• Water -1 cup
•  Onion -1 
• Cinnamon stick-1 inch 
• Cloves -3 to 4 
•  Green Cardamom-3 
• Marati Moggu -2 
•  Bay Leaf-1 
•  Cashew Nuts- 8 , slit 
•   Ginger-Garlic paste -1 tsp 
•  Green chilly-2 or 3 
• Ghee -1 tblsp heaped 
• Salt to taste 

Method

Wash the rice n keep aside

Chop onion n green chilly
In a pressure cooker add ghee , then add Cinnamon stick ,Cloves ,Green Cardamom ,Marati Moggu ,Bay Leaf ,Cashew Nuts n stir for few seconds . Then add chopped onion n fry till transparent , add ginger garlic paste n fry for few seconds , add chopped green chilly n stir again . Add rice , n stir for few seconds ..add coconut milk , water n salt ..mix well n cook for 2 whistle .

Instant Snake Gourd Seeds Sannapolo/Spicy Dosa

Instant Snake Gourd Seeds Sannapolo/Spicy Dosa 

• Tender Snake Gourd seeds -2 cup's 
• Rice Flour -3/4 th cup 
• Red Chilly Powder - 2 tsp 
• Tamarind -small piece ,soak  in little water 
• Very finely gated coconut -1/2 cup ( if its thicker than pound or crush it ) 
• Salt to taste 
• Water as needed to prepare a thick batter 
• Oil as required to roast the dosa 

Method 
In a bowl add rice flour , red chilly powder, salt , tamarind water , very finely grated coconut ..mix well .. then add water n make a thick batter , Add the tender seeds n mix well ,

Heat a tawa , smear oil , take a handful of the batter n pat it on tawa , dipping fingers in water ... roast on both sides adding oil at the edges . 

Ukde seeth , Vaali Ambat , Batate Talasani , Dalithoy n Ambuli Nonche .

Ukde seeth , Vaali  Ambat , Batate Talasani , Dalithoy n Ambuli Nonche . 

Vaali  Ambat  ( Malabar  Spinach with dhal  coconut based gravy ) 

• Malabar Spinach ( Vaali )-1Bunch  
• Onion - 1 Medium 
• Thoor dhal- 1/4 th  cup 

To grind

• Grated Coconut- 1 cup
• Roasted red dry chilles-4 or according to the spice 
• Tamarind- Tamarind seed size 
• Salt to taste 

Seasoning

• Oil - 2 tsp
• Chopped onion - 1 medium 

Method
Roughly chop Malabar  spinach  with tender stem.

Pressure cook Thur dhal , mash it well ..keep aside

Cook chopped malabar spinach along with chopped onion ..n cook till tender .

Grind grated coconut, roasted chilles, tamarind to a fine paste .

Add the ground paste  to the cooked stuffs along with cooked dhal . Give a boil n then do the seasoning .

Batate /Potato Talasani 

• Potatoes -3 medium
• Oil - 1 tblsp 
• Garlic Flakes - 12 to 14  , crushed 
• Dry red chilly -3 
• Salt to taste .

Method 

Wash potatoes, peel n chop into 2 inch pieces .Apply salt .

In a kadai add oil n add crushed garlic flakes n stir for few mts , then add broken dry red chilly , stir for few seconds ... Add the chopped potato pieces , sprinkle water n cook till done . 

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 

White Rice , Dalithoy , Matti Gulla Tawa Podis n Matti Gulla Puddi Sagle adding Ambado ..

White Rice , Dalithoy , Matti Gulla Tawa Podis n Matti Gulla Puddi Sagle adding Ambado ..

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 

Matti Gulla Tawa Podi ( Seasonal Round Green Brinjal Tawa  Fries ) 

• Matti Gulla / Seasonal Green Round Brinjal - 1 
• Red chilly powder- 2 tsp 
• Rice flour - 1 tblsp
• Turmeric powder- 2 pinch 
• Hing water- 1 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, 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 rice flour  n place them on the tawa n shallow fry on sim to medium flame on both sides .  

Matti Gulla Puddi sagle adding Ambado/Seasonal Mlorean Green Round Brinjal sauteed in Coconut based Dry Masala  adding Sour Hog Plum 

• Matti Gulla / Seasonal Mlorean Green round brinjal Brinjal - 6 to 8 ..i chose small size 
• Ambado/Sour Hog Plum ..3 

To grind  

• Grated coconut-2 cup's
• Roasted dry red chillies-6 to 8 
• Fenugreek seeds-1/4 th tsp
• Coriander seeds- 2 tsp heaped 
• 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 ..  

Wash n roughly crush the sour hog plum's 

 In little oil roast coriander seeds n fenugreek seeds . 

Grind grated coconut.  roasted red chillies 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 to a semi coarse paste  

Stuff the ground masala to the slit brinjals.

In a kadai ,add oil then splutter mustard seeds n add  curry leaves , place the stuffed brinjal side by side n sprinkle remaining   masala along with little water n crushed sour hog plum  cover and cook . open lid in between and turn over the brinjal's to prevent sticking it to the kadai .

 cook till the brinjals are soft and the masala is dry .