Ukde Peja , Terrace Grown Alsande Upkari n Tendle Bibbe Upkari

Ukde Peja , Terrace Grown Alsande Upkari n  Tendle Bibbe Upkari 

 Alsande Upkari /Yardlong  Beans  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 .     

Tendle Bibbe Upkari  ( Ivy Gourd  n Tender Cashew nut stir fry )

• Tendle /Ivy Gourd  - 12 
• Tender Cashewnuts - 100 counts 
• water -1 cup 
• Salt to taste 

Seasoning 

• Oil-2 tsp 
• Mustard seeds-1/2 tsp 
• Broken red chillies - 3 

Garnish 

• Grated coconut - 2 tbsp 

Method 
Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin .. 

Wash n remove the tips of ivy gourd n thinly slice them  length  wise . 

In a kadai add oil , splutter mustard seeds, add torn dry red chilles , peeled  cashwenuts , sliced ivy gourd  along with salt n water , cover n cook till done . Add grated coconut n mix well . 

Ukde Seeth , Mushroom 65 , Mixed veg Vattunu Kolmbo / Sambar with freshly ground paste , Hingu Pulanu Ambuli Chutney / Raw Mango chutney adding hing , Drumstick Podi's n Curds

Ukde Seeth , Mushroom 65 , Mixed veg Vattunu Kolmbo / Sambar with freshly ground paste , Hingu Pulanu Ambuli Chutney / Raw Mango chutney adding hing , Drumstick Podi's n Curds

Mushroom 65 

• Mushroom's  - 1 packet

To Marinate 

• Corn flour - 5 tsp 
• Maida- 2 tsp 
• Rice Flour - 2 tsp 
• Cumin seeds- 1 tsp 
• Chilly powder- 2 tsp
• Coriander powder- 1 tsp  
• Chopped Curry leaves- 2 tbsp  
• Ginger Garlic paste- 2 tsp
• Green chilly paste - 1 tsp
• Soya Sauce- 1 tsp 
• Salt to taste 

Method
Wash the mushroom well n slice them . 

In a bowl add corn flour, maida, rice flour,cumin seeds , chilly powder,  coriander powder, ginger garlic paste , chopped curry leaves , green chilly paste , soya sauce , salt n sliced mushrooms  ... keep marinated for 1 hour n then deep fry . 

Vattunu Kolmbo /Sambar with  Ground Masala . 

• Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, cawliflower ,semebadane ,carrot ) any veg can be added of one's choice... 2 cup's 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
• Salt to taste 

To roast n grind 

• Oil..2 tsp 
• Coriander seeds.. 2 tsp
•  Zeera/Cumin seeds ...1 tsp 
• Methi /Fenugreek seeds ..1/2 
•  Dry red chilly ...6 to 8 or according to the spice  
•  Curry leaves.. 1 sprig
•  Thur dhal ..1 tsp 
• Urad dhal ..1 tsp 
•  Chana dhal..1 tsp  
•  Turmeric..Small piece   
•  Hing /Asafoetida ..2 pinch
•  Grated coconut .. 1 tblsp 
• Tamarind Gooseberry size 

Seasoning

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

Garnishing

• Coriander leaves

Method 
Wash and chop vegetables to 2 inch big pieces . Boil chopped vegetables , chopped onion n chopped tomato in little water till cooked .

Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 
In a pan and oil n roast coriander seeds, cumin seeds n methi seeds, then add dry red chilly , curry leaves, thur dal, urad dhal and chana dal, roast all of these well n then add turmeric and hing....Allow it cool...grind all this with grated coconut and tamarind to fine paste .

In a vessel add the cooked stuffs , ground paste ,add water for consistency , salt . cook well.  Then do the seasoning  n then garnish .

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  
• Roasted Dry red chillies-3  or according to the taste 
• Salt to taste 

Season 

• Oil - 1 tsp 
• Mustard seeds-1/2 tsp 

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, roasted dry red  chillies , roasted hing  n salt to a semi coarse paste . Remove the paste n then season  

Drumstick Deep Fries

• Drumsticks-3 
• Chilly powder-2 tsp
• Rice flour-1 tblsp 
• Turmeric powder-1/4 tsp
• Hing -a pinch 
• Salt to taste
• Oil for deep frying 

Method 
wash the drumsticks n cut crosswise into 2 -1/2 inch long pieces..remove the fibre roughly .

In a bowl add chilly powder,turmeric powder, hing  n salt ,  add the cut drumsticks.. sprinkle little water .. mix properly ..roll over rice flour n deep fry a few at a time in heated oil .

Harve Kele Tikshe Guli /Raw Banana spicy boiled mix with Coconut Oil

Harve Kele  Tikshe Guli /Raw Banana spicy boiled mix with Coconut Oil 

• Harve Kele /Raw Banana - 2 
• Red chilly Powder - 3 tsp , adjust according to the spice 
• Hing /Asafoetida - a big pinch 
• Tamarind - Small piece 
• Salt to taste 
• Oil as required to serve . 

Method 
Wash the raw banana , chop into two . 

Boil it .Cool, remove the skin n roughly mash n then grind it along with red chilly powder, hing , tamarind n salt . Dont add water while grinding .

Remove , make gooseberry sized ball of the ground mixture n dip in coconut oil n relish . 

Ukde seeth, Batate Tendle upkari, Piyava Thambali, Methi leaves sukke , Gulla Bajji, Alsande b with Magge Bhendi n Alsande b Saaru .

 Ukde seeth, Batate Tendle upkari, Piyava Thambali, Methi leaves sukke , Gulla Bajji, Alsande b with Magge Bhendi n Alsande b Saaru .

Batate Tendle Upkari/ Potato n Ivy Gourd Stir fry

• Potato -1 huge 
•  Tendle /Ivy gourd... 10 to 12 
• Oil..2 tsp 
• Mustard seeds ...1/2 tsp 
• Dry red chilly ...3   broken 
• Water ..just little 
•  Salt to taste
• Grated coconut ..1 tblsp 

 Method 
Wash potato , peel it .Wash  ivy gourd's, remove the tips . 

 slice potato n ivy gourd  thinly .

In a kadai add oil n splutter mustard seeds , add torn dry red chilly n stir for a few seconds Add sliced potato n ivy gourd, little water n salt ..keep covered n cook till done n then garnish with grated coconut .

Piyava Thambali ( Coconut Based Raw Onion Gravy) 

• Grated Coconut ...1 cup
•  Roasted dry red chilly ...4 to 6 
• Tamarind ..Tamarind seed size .
•  Salt to taste

 Garnishing 

Finely chopped onion ...1/4 th cup 

Coconut Oil..2 tsp

 Method 

Grind grated coconut , roasted dry red chillies n tamarind to not so fine  paste . 

Remove it dilute with little water for a consistency neither too thick nor too thin .. Add salt mix well ...Add chopped onion n Coconut oil ..Mix well .. 

Note : No need to boil it as its a cold recipe 

Fresh Methi Leaves Sukke ! Fenugreek leaves cooked in coconut based dry masala !

Fresh Methi leaves /Fenugreek leaves - 1 huge bunch
Potato -1 small
Thur Dhal - 1/2 cup
Onion -1

 To grind

• Grated coconut- 1 cup
• Roasted Dry red chillies- 5 to 8 
• Urid dhal- 3 tsp
• Tamarind- Tamarind seed size
• Salt to taste

Seasoning

• Oil- 2 tsp
• Mustard seeds - 1/2 tsp

Method
wash n chop the methi leaves .

wash , peel n cube the potato .

Cut the onion into slight bigger pieces .

Pressure cook Thur dhal only till its soft , need to have whole dhal ... ( Dont over cook nor make it mushy )

In little oil fry urid dhal till reddish brown , cool ...

Grind grated coconut, chillies , tamarind n just before removing the masala , add roasted urid dhal n grind for a minute or two . ( The ground masala should be a little coarse )

In a kadai add oil , add mustard seeds n once its sputters add cooked dhal, onions, potato n methi leaves , ground masala , salt n water ... cook till done n gravy turns dry !

Gulla Bhajji ( Roasted Brinjal Gojju With Bimbul/Bilimbi ) 

•  Gulla / Seasonal Round Brinjal ( Mattu Gulla )  ..if not any other round variety .. 3
• Bimbul/Bilimbi..3 or 4 
• Green Chilly ...4 ,chopped 
• Salt to taste

Season

• Coconut oil ..1 tsp
•  Mustard seeds ..1/2 tsp
• Curry leaves..1 sprig

Garnish

• Chopped coriander leaves..2 tsp
• Hing water ..1 tsp ( i use solid hing .so soak it in little water for sometime n dissolve well )

Method

Wash the Round Brinjal's and wipe them , apply oil n directly  roast them over the flame,turning around till it shrinks ... Cool n remove the skin ... Mash them well n Keep aside .

Wash n cook bilimbi in litlte water till soft .Cool it . mash it well .

In a bowl, add chopped green chilies , mashed brinjal's , mashed bilimbi's , salt n mix well with hands . Add the seasoning n then garnish ..Mix well again . 

Alsande B , Magge Bhendi  ( Black eyed  Peas with Mangalore cucumber  Cooked in Coconut Based Gravy )

• Alsande b /black eyed peas ... 1/2 cup
• Magge / Mangalore cucumber , chopped with skin... 1 cup 

To grind to a fine paste 

• Grated coconut ..1 cup
• Roasted dry red chillies... 6 
• Tamarind ..Tamarind seed size 
• Salt to taste 

Seasoning

• Oil ..2 tsp
• Crushed garlic flakes -8 to 10  

Method

Wash cow peas n pressure cook it ..dont over cook n make mushy .( Retain the cooked water to preapre Plain rasam ) 

cook chopped magge in little water till tender . 

Grind all the ingredients meant to grind to a fine paste .

Add the cooked stuffs in a vessel,add the ground masala n salt .Boil well n then give the seasoning . 

Alsande b Saaru /

Plain Rasam

. 
Retained water of cooked black eyed peas   
Salt to taste 

Seasoning 
Oil - 2 tsp 
Garlic flakes - 10 to 12 crushed slightly
Dry Red Chilly -3 or 4 broken  

Method 
To the cooked retained water of cooked black eyed peas  , add salt n boil . Then season .

Terrace Grown Drumstick leaves Sambar. with Ground paste

Terrace Grown Drumstick  leaves Sambar  with Ground paste 

• Drumstick leaves - 1 huge bunch 
• Thur Dhal -3/4 th cup
• Turmeric Powder-1/4 th tsp
• Onion -1, chopped
• Tomato -1,chopped
• Sambar powder - 2 tsp heaped
• Tamarind-Marble size ( soak in little water for 20 mts n extract the thick juice ), add sambar powder to this n mix well . 
• Hing /Asafoetida water - 1/2 tsp  
• Salt to taste

To grind to a paste

• Grated Coconut - 1 tblsp
• Garlic flakes - 3
• Cumin seeds -1/2 tsp
• Green chilly -1 or 2

Seasoning
Ghee/Oil -2 tsp
Mustard seeds -1/2 tsp
Urid dhal -1 tsp
Dry red chilly -2 ,Broken


Method
Wash thur dhal n pressure cook it along with turmeric powder till soft .. Cool n churn it,

Add chopped onion, chopped tomato , drumstick leaves n pressure cook for one whistle .

Grind all the ingredients meant for grinding

In a vessel add all the cooked stuffs , tamarind extract sambar powder  mix , ground paste , hing water ,salt n boil well ... Then give the seasoning. 

Makki di Roti teh Sarso da Saag teh naal Lassi...

Makki di Roti teh Sarso da Saag teh naal Lassi...

Makki di Roti 

• Makki Ka Atta /Maize Flour - 2 Cup's
• Hot Water - As Requried to prepare a dough 
• Salt to taste
•  Oil ...as required  to apply to the plastic sheet .  
• Ghee  as  required to prepare the roast .
•  Butter ...1 tblsp 

Method 

In a bowl add makki ka aata  n  salt n mix well, keep on adding little by little hot water n knead into a soft dough

Keep covered under a  moist cloth for few mts . 

 Take a thick  plastic sheet n  apply  oil n take a lemon size of the dough n place it on the greased thick plastic sheet . , now moist the hand with water n pat the dough ball with fingers . Fill in any cracks by padding a drop with water . 

Heat a tawa , place the roti on it ...add a few drops of ghee n cook till golden brown spots on both sides ...

Serve hot with a blob of butter n some onion chopped .

Sarson Ka Saag 

• Sarson leaves / Mustard greens - 3 cup's chopped 
• Palak / Spinach - 1/2 cup chopped 
• Bathua / Chakotha leaves - 1/2 cup chopped 
• Oil..2 tsp 
• Onion ..1 
• Tomato - 1 
• Ginger - 1 inch piece 
• Garlic- 8 cloves   
• Green chilly - 3  
• Makke ka atta / Maize flour - 2 tbsp
•  Water .. 1/4 th cup 
• Salt to taste

Seasoning

• Ghee - 2 tsp
• Onion - 1 finely chopped )
• Garlic - 3-4 cloves ,chopped

Garnish

• Butter ..1 tsp 

Method Clean all the green leaves and wash them thoroughly in enough water .

Chop onion , tomato , Green chilly , Garlic cloves n Ginger . . Dissolve maize flour in water to make a thick paste . In a kadai add oil n saute onion garlic, ginger ,green chilly, then add tomato n cook for sometime .Add the chopped greens n cook till soft n it wilts . Add maize flour paste n cook for a while . Cool all n blend all to a fine paste . Add this blend paste in a kadai and cook again for 3 to 5 mts .Remove it .

Heat ghee in a pan.

Add onion and garlic and fry till golden brown.

Pour the seasoning over the saag.. n garnish with butter .

Sweet Lassi 

• • 
    
• Chilled curds  - 1- 1/2 Cup's 
• Chilled Milk or water  - 1/2 Cup 
• Sugar - 2 Tbsp (adjust per sweetness ) 
• Cardamom powder - 1/4 th tsp 

• Method 
• In a bowl add chilled curds, water n sugar , churn it well till frothy or can pulse in mixer  or even use an electric  hand blender . Add cardamom  power , mix well n serve chilled in a glass . 
• 
  
• Note : The curds should not be sour .
• 
  

Ukde Seeth ,Sukkale Sungta vaali Ambat n Radish Fries with Ground Masala ...

Ukde Seeth ,Sukkale Sungta vaali Ambat n  Radish Fries with Ground Masala ...

Sukkale Sungta vaali Ambat ( Dried prawns with Indian spinach in coconut based gravy )

• Chopped Malabar Spinach ( Vaali )- 2 cups 
• Dried Prawns- 1/2  cup 
• Onion - 1 Medium  

To grind

• Grated Coconut- 2 cups
• Roasted red dry chilles-10 to 12 or according to the taste
• Tamarind- Tamarind seed size 
• Salt to taste

Seasoning

• Oil - 2tsp
• Chopped onion - 1 medium 

Method 

Separate the head n tail of dried prawns .

Soak it in water adding 1/2 a tsp of turmeric powder for 10 mts . 
wash it properly until the sand particles are all gone .

Pressure cook chopped Indian spinach with chopped onion for 1 whistle .

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

Add the ground paste , cleaned dried prawns n  salt to the cooked stuffs , boil it well  n then do the seasoning .

Radish Podi with Ground Masala 

• Radish ... 3 

To Grind 

• Raw Rice..1 cup 
• Coriander seeds.. 2 tsp 
• Dry red chillies... 6 to 8
• Hing ... 
• Salt to taste 
• Oil for deep fry 

Method 
Wash Radish , pat dry n cut lengthwise . Crush it slightly , apply salt n keep aside for sometime . 

Soak raw rice for about an hour . 
 Grind raw rice, coriander seeds, dry red chillies , hing to a fine paste adding very little water .( the paste has to be thick ) 

Squeeze the crushed radish , apply the ground paste , keep aside only for 5 mts . 

Deep fry till crisp .