Ukde seeth, Mogarnad Kirlayile Bagdo Ambat adding Magge , Semebadane Kochla Talasani , Ambuli Chutney Hingu Pullanu , Potato Podi n Curds

Ukde seeth, Mogarnad Kirlayile Bagdo Ambat adding Magge , Semebadane Kochla Talasani , Ambuli Chutney Hingu Pullanu , Potato  Podi n Curds 

Sprouted Bagdo Ambat 

• Bagdo /Dried Bean -1/2 cup
• Magge /Mangalore Yellow Cucumber , remove skin n chopped into 2 inch pieces .-1 cup 
• Salt to taste 

To grind to a fine paste 

• Grated coconut- 2 cup's
• Roasted Red chilliy- 5 to 7 
• Tamarind -Tamarind seed size 

Seasoning 

• Oil -2 tsp 
• Onion finely chopped -1

Method 
Wash n Soak Bagdo overnight in enough water ,  next day morning drain the water. Tie it in a cotton cloth n leave aside for one day . 

Gently remove the skin of the sprouted bagdo n cook it with skinned Mangalore yellow cucumber till soft adding salt .


 Grind grated coconut, roasted dry  red chilliy n tamarind into fine paste .

Add this ground paste to the cooked stuffs n boil for 5 mts . 

Give the seasoning 

Semebadane Kochla Talasani /Chayote Squash uneven cut  Talasani  / Garlic Stir fry

• Semebadane / Chayote Squash - 2
• Oil - 2 tsp
• Garlic -1 bulb
• Dry red chilly -4
• Salt to taste .

Method

Wash n roughly peel the skin of semebadane ,can retain the skin if tender  n slice it uneven thin way . Keep aside

Remove garlic flakes from m the bulb's n Crush them .

In a kadai add oil, then add crushed garlic flakes n roast till its brown , add broken dry red chilly n stir for few seconds . Add uneven sliced semebadane  , little water  , salt n cook till done

Note : The cutting of the semebadane  is the specialty of this stir fry . 

Ambuli chutney with Hing /(Raw Mango chutney )

• Raw Mango- 1 medium
• Grated coconut- 3/4 th  cup 
• Oil - 1 tsp
• Crystal Hing /Asafoetida - small piece  
• Green chillies-2 or according to the taste 
• Salt to taste 

Method 
Clean n scrap the tough skin of the raw mango, remove the seed n chop it . 

In a tsp of oil roast Crystal hing ..keep aside 

Grind grated coconut, chopped raw mango, green chillies , roasted hing  n salt to a semi coarse paste . 

Note: This chutney shouldnt be too fine nor coarse .

Potato Podi 

• Potatoes -2 
• Red Chilly Powder -2 tsp 
• Turmeric powder-1/4 th tsp 
• Hing /Asafoetida powder-1/2 tsp 
• Salt to taste 
• Rice flour - 1 tblsp 
• Oil for deep frying 

Method 
Wash n peel the potatoes , slice them into roundels 

In a bowl add chilly powder, hing powder, turmeric powder n salt , mix well n then add sliced  potato roundels n mix well , add a tsp of water if needed . 

Heat oil in a kadai , run the marinated potato roundels  over rice flour n deep fry few at a time . 

Jeev Shevai Usli/ Left Over Shevai stir fry

Jeev Shevai Usli/ Left Over Shevai  stir fry

• Freshly Pressed Left over Rice Shevai / Rice string hoppers, crumpled -3 cup's 
• Oil..2 tsp
• Mustard seeds..1/2 tsp
• Hing/Asafoetida water -1 tsp 
• Urid dhal..1 tsp
• Green chilly ..2 (chopped )
• Red chilly -2 ( broken ) 
• Curry leaves ..1 sprig
• Grated coconut... 1/4 th cup
• Salt to taste .

Method
In a kadai add oil, splutter mustard seeds , add urid dhal n stir till it turns light brown then  add chopped green chillies n broken dry red chilly n  fry for a while along with curry leaves, add the crumpled left over freshly pressed rice shevai    ,salt n cook for a while . Add the grated coconut n hing water n mix well . 

Bhuga Chawal / Sindhi Pulao, Curds , Methi Muthias n Mango Slice .

Bhuga Chawal / Sindhi  Pulao, Curds , Methi Muthias n Mango Slice . 

Bhuga Chawal / Sindhi  Pulao

• Raw Rice /Sona Masuri - 1 cup,can use any other variety of rice 
• Water -2 cup's
• Oil-1 tblsp heaped
• Cumin seeds -1/2 tsp
• Cinnamon -1 inch stick
• Cloves -3 to 5
• Green Cardamom -2
• Bay Leaf -1
• Onion - 2  huge
• Red Chilly Powder -1 tsp
• Coriander powder - 2 tsp
• Salt to taste

Method
Wash the rice

Thinly slice the onion's

In a cooker add oil, then add cumin seeds, cinnamon stick, cloves , green cardamom n bay leaf..saute for a few seconds . Then add the thinly sliced onions n roast till brownish almost caramelized . Add red chilly powder , coriander powder n stir for few seconds .Add water, salt , rice  .mix n cook for 2 whistle .

Methi Muthias 

• Chopped Methi leaves-2 Cup's tightly packed 
• wheat flour-1/2 cup 
• Besan-1/2 cup 
• Green Chilly -2 , chopped finely 
• Ginger -freshly grated - 1/2 tsp 
• Red Chilly powder-1 tsp
• Turmeric Powder -1/4 th tsp 
• Hing -A Pinch
• Lime Juice -1 tsp 
• Oil-2 tsp
• Sugar-1 tsp 
• Salt to taste
• Oil for deep frying 

  

Method

In a bowl add all the ingredients n mix properly ..sprinkle water if required .. Form small 2 inch sausage shapes (muthia shapes) of the dough . 

In a kadai add oil, heat it n drop 3 to 5 muthias at a time n fry on both sides till crip 

Remove on tissue paper to absorb extra oil 

Dalithoy ,Kadgi Chakko,n Jeev Kadgi/Bread Fruit Rawa Fries .

Dalithoy ,Kadgi Chakko,n Jeev Kadgi/Bread Fruit  Rawa Fries .

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 

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 .  

Jeev Kadgi/Bread Fruit  Rawa Fries 

• Jeev Kadgi  /Bread fruit Slices  - 10
• Red chilly powder- 1 tblsp
• Turmeric powder- 1/2 tsp
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 1 tblsp 
• Salt to taste 
• Oil for deep frying 

Method 
In a bowl add the  red chilly powder, turmeric powder , hing ,salt n sliced bread fruit  .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat oil in a kadai , drop the marinated bread fruit pieces n fry   on both sides till crisp.

Chapathi with Terrace Grown Brijnal Bhaji/Chutney

Chapathi with Terrace Grown Brijnal Bhaji/Chutney 

Chapathi

•  Wheat Flour - 1 cup
• Oil- 2 tsp  
• Water as needed to prepare the soft dough 
• Salt to Tate 
• Ghee as required to roast 

Method
In a bowl add the wheat flour, salt, ,oil  , water n knead to a soft dough .. keep aside for about 20 mts . 

Divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the chapathi over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this ghee  side onto the tawa. Now you will see the chapathi fluffing . Similarly add ghee on the second side and fry both sides till chapathi is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked. 

Brijnal Bhaji/Chutney 

• Dundu Badane /Purple Round Brinjal's -8
• Onion -1 
• Tomato -1
• Garlic Flakes - 6 to 8 
• Coriander leaves - 6 to 8 sprig's
• Jaggery-Goose berry size 
• Tamarind - Goose berry size 
• Green Chilly -3 , adjust as per spice 
• Cumin seed's - 2 tsp 
• Salt to taste 

Seasoning 

• Oil -1 tblsp 
• Mustard seeds -1/2 tsp
• Urid Dhal-1 tsp 
• Methi seeds -1/4 th tsp
• Small onion/Sambar Onion /Shallot onion - 10 to 12 
• Garlic flakes - 4 to 5
• Curry leaves - 1 sprig 
• Dry red chilly -1 broken 
• Turmeric powder-1/2 tsp 

Method 
Wash n chop the brinjal's n soak it in water to avoid discoloration , discard the water later . 

Roughly.Chop onion, tomato , n green chilly 

Peel garlic flakes 

Peel small onions n peel garlic flakes n slightly crush them 

In a pressure cooker add the chopped brinjal pieces, onion , tomato , green chilly, cumin seeds, coriander leaves, tamarind, jaggery n cook for about 4 to 5 whistle's . Cool it n mash well . ( DONT GRIND IN MIXER ) 

In a kadai add oil, add mustard  seeds n splutter them .Add urid dhal n stir for few seconds . Add methi seeds, curry leaves, broken dry red chilly  n stir again for few seconds . Add peeled small onions n fry till soft n aroma oozes out . Add the slightly crushed garlic n fry till the raw smell goes . Add the cooked mashed brinjal mix , little water as per consistency ( the consistency should not be too thick or watery ), Turmeric powder n  salt  ..boil for few mts ...mxi well .  

White Rice , Beans Kootu n Sihi Kumbalkayi Palya /Pumpkin Stir Fry

White Rice , Beans Kootu n  Sihi Kumbalkayi Palya /Pumpkin Stir Fry 

Beans Kootu 

• Tender Fresh Beans - 100 gms 
• Thur Dhal- 1/2 cup 
• Jaggery - Marble size 
• Salt to taste 

To dry roast n grind 

• Dry Red Chilly - 4 to 5 
• Pepper Corns - 8 to 10
• Urid Dhal - 2 tsp 
• Chana Dhal -2 tsp 
• Coriander seeds- 3 tsp
• Grated coconut -1/4 th cup 
• Tamarind - Lemon size 

Seasoning 

• Ghee -1 tblsp
• Mustard seeds -1/2 tsp 
• Curry leaves - 1 sprig 
• Hing/Asafoetida -1 pinch 
• Turmeric powder -1/2 tsp 
• Groundnuts - 1 tblsp 

Method 
Wash n pressure cook thur dhal , cool n churn it .

Wash n chop beans to 1/2 inch pieces n boil it in little water till cooked , but not mushy .

In a kadai dry roast dry red chilly , pepper corns , urid dhal , chana dhal , coriander seeds  ... cool n grind it to a smooth paste with grated coconut n tamarind 

In a kadai , melt ghee n splutter mustard seeds, add hing , curry leaves n stir for few seconds . Add groundnuts n roast till crisp .Add turmeric powder , cooked dhal ,Ground paste, jaggery n little water for consistency n  boil well .

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 , Dalithoy,Kadgi Chakko ( Raw Jack fruit in coconut based dry masala ) ,Jeev Kadgi/Bread Fruit Rawa Fries n Lemon Pickle .

White Rice , Dalithoy,Kadgi Chakko  ( Raw Jack fruit in coconut based dry masala ) ,Jeev Kadgi/Bread Fruit  Rawa Fries  n Lemon Pickle . 

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 

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 .  

Jeev Kadgi/Bread Fruit  Rawa Fries 

• Jeev Kadgi  /Bread fruit Slices  - 10
• Red chilly powder- 1 tblsp
• Turmeric powder- 1/2 tsp
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 1 tblsp 
• Salt to taste 
• Oil for deep frying 

Method 
In a bowl add the  red chilly powder, turmeric powder , hing ,salt n sliced bread fruit  .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat oil in a kadai , drop the marinated bread fruit pieces n fry   on both sides till crisp.