Women Empowerment !!!

Women Empowerment !!!

•  Carrot 
• Corn Kernels 
• Cucumber 
• Black Olives 
• Bread Slice 
• Tomato Ketchup 

Ukde Seeth ,.Matwadi Palya Home Grown ,Alsande b n Magge Bhendi ..( Black Eyed Pea with Mangalore yellow cucumber in coconut gravy ) n Pappad

Ukde Seeth ,Matwadi Palya ,Home Grown Alsande b n Magge Bhendi ..( Black Eyed Pea with Mangalore yellow cucumber in coconut gravy )  n Pappad 

Matwadi Palya 

• Bengal gram dhal / Chana Dhal - 1 cup 
• Fenugreek leaves / Methi leaves - 1 huge  bunch  
• Green chilles- 3 or according to the spice  
• Hing/Asafoetida- generous pinch 
• Coriander leaves- 1/2 fist 
• Grated coconut-4 tsp 
• Salt to taste 

Season

• Oil-2 tsp
• Mustard seeds-1/2 tsp 

Method
Wash n soak chana dhal for about 2 hours ..drain it well .

Wash well the methi leaves n chop it . keep aside .

Grind soaked chana dhal, grated coconut, hing, green chilles , coriander leaves n salt to a coarse paste 

In a kadai add oil n splutter mustard seeds , then add the chopped methi leaves n fry well till it reduces it's quantity .  ... add in the ground paste n cook for a while stirring in between  on low flame .


Alsande b n Magge Bhendi ..( Black Eyed Pea with Mangalore yellow cucumber in coconut gravy ) 

• Alsande b /Black Eyed Pea - 1 cup 
• Mangalore yellow cucumber -1 small 
• Grated coconut-1 cup 
• Roasted red dry chillies-8 to 10 or according to the taste 
• Tamarind -Tamarind seed size
• salt to taste 

Seasoning 

• Oil-1 tsp
• Garlic flakes - 5 to 6 

Method 
Soak Cow peas for 20 mts

Wash n chop Mangalore Yellow cucumber 

Pressure cook both.. dont over cook .

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

Add the ground masala to the cooked stuffs with salt n boil ... 

Season with crushed garlic . 

Bangabale Kele Galgali Upkari /Raw Banana semi Liquid Stir Fry

Bangabale  Kele Galgali Upkari /Raw Banana semi Liquid Stir Fry 

• Raw Banana -1
• Green chilly -2
• Coconut Oil -  2 tsp
• Mustard seeds-1/2 tsp
• Dry red chilly -2 broken
• Water - 3 cup's
• Salt to taste

Garnish 

• Hing /Asafoetida water - 2 tsp 

Method
Wash n remove the skin of the raw banana n chop them into 3 inch long pieces . Put in water to avoid discoloration.


In a kadai add oil , splutter mustard seeds, add broken dry red chilly  n stir for few seconds . Add the chopped raw banana , water , slit green chilly n salt .Cook till the banana turn soft . Switch off and add hing water , mix well . 

Note : This is semi liquid stir fry so retain the water n dont dry it completely 

Jeev Kadgi Rawa Podis with ground batter ( Bread fruit deep fried with ground batter n semolina )

Jeev Kadgi Rawa Podis with ground batter ( Bread fruit deep fried with ground batter n semolina ) 

• Bread Fruit - 1 
• Semolina/Rawa  - 1/2 cup 
• Oil as required to fry 

To grind to a fine batter 

• Raw Rice- 1 cup 
• Dry red chilles - 10 /12 
• Hing/Asafoetida - a generous pinch 
• Salt to taste 

Method . 
Peel the bread fruit n slice it 

Wash n soak raw rice along with chilles for about 2 hours . Drain it well n then grind to a fine paste along with hing .. it should be a thick batter  so sprinkle little water while grinding .  Remove the ground batter n  add salt , mix well .  Add the sliced breadfruit in the ground batter n marinate it for 1/2 an hour . 

Heat oil in a kadai ,   Run each marinated bread fruit pieces over semolina n deep fry till crisp  at  4 to 5 at a time . 

Kathal Shahi Biryani -A Biryani made with Fried Raw Jackfruit n spices n Enchor Kofta Curry/Kathal Dumplings/ Raw Jackfruit Dumplings in rich Curd gravy )-

Kathal Shahi Biryani -A Biryani made with Fried Raw Jackfruit n spices n Enchor Kofta Curry/Kathal Dumplings/ Raw Jackfruit Dumplings in rich Curd gravy )-

Kathal Shahi Biryani- A Biryani made with Fried Raw Jackfruit n Spices !

• Basmathi Rice- 1 cup 
• Water- 1 1/2 to 2 cups .
• Raw jackfruit pieces- 1 cup 
• Ghee -2 tsp 
• Oil- 1 tsp 
• Cloves- 3 
• Cinnamon - 1  inch piece 
• Green whole cardamom -2 
• Bay leaf -1 
•  Onion - 1 
• Green chillies-2 
• Ginger garlic paste - 1 tsp 
• Red chilly powder-1/2 tsp 
• Turmeric powder-1/4 th tsp 
• Everest Shahi Biryani masala -2 tsp 
• Curd - 4 tsp 
• Mint Leaves - 1 fist 
• Coriander leaves- 1/2 fist 
• Salt to taste 

To Marinate Jackfruit pieces N then deep fry 

• Red chilly powder- 1 tsp 
• Ginger Garlic paste- 1 tsp 
• Garam masala Powder- 1/2 tsp 
• Curd - 1 tsp 
• Corn flour- 2 tsp 
• Oil as needed 
• salt to taste . 

Garnish 
Onion - 1 . slice it thinly n then deep fry ... remove on tissue paper to remove excess oil 


Method 
Wash n soak Basmathi rice in water for about 20 mts , drain well ... 

Pressure cook Jackfruit pieces for 1 whistle with very little water .drain well n keep aside .

Marinate the Jackfruit pieces , keep aside for 20 mts n then deep fry .Remove on tissue paper to remove excess oi

In a pressure cooker , add Ghee + oil n then add Cloves, Green whole cardamom, Cinnamon , bay leaf n allow it to sweat . Then add sliced onions n fry till pinkish red . Add slit green chilles n fry for while , add all the powders along with curd n fry for 2 minutes , add rice n then again fry for about 3 to 5 mts . Add fried jackfruit pieces ,water , salt, mint leaves and coriander leaves ... mix well n then pressure cook for 2 whistle . Remove it . spread on a plate n garnish with fried onions . 

Enchor Kofta Curry ( Raw Jack-fruit Dumplings Cooked in Rich Curd Gravy)

For the Kofta 

• Chopped Raw Jackfruit- 1-1/2 cup's
• Chana dhal - ¼ th cup
• Potato- 1 medium, chopped 
• Oil-1 tbsp
• Cashew nuts- 10
• Green chilies-2
• Onion- 1 Huge 
• Ginger Garlic paste- 1-1/2 tsp
• Salt to taste 
• Oil - For deep frying 

For the Gravy

• Oil- 2 tbsp
• Green cardamom-2 
• Bay leaf-1 
• Cloves-4 , slightly crushed 
• Cinnamon-1 inch  
• Onion paste- ½ cup
• Ginger Garlic Paste- 1 tbsp
• Tomato Puree- 1 tbsp
• Red Chilly Powder-1-1/2 tsp 
• Coriander Powder- 1 tsp
• Garam Masala Powder-1/2 tsp 
• Curds- ¾ th cup
• Water -1-1/2 cup's
• Fresh cream- 3 tbsp
• Kasuri methi crushed -2 tsp 
• Salt to taste 

Method

Soak the chana dhal for 1 hour . 

Chop the onion N green chilly 

Pressure cook soaked chana dhal , chopped potato n chopped raw jackfruit till soft . dont over cook the  raw jackfruit pieces .

Drain the water n mash all the cooked ingredients well when still warm . 

Add oil in a kadai , roast the cashew  nuts till golden color  . Take out n set aside . 

In the same oil , add chopped onion n fry till reddish brown . Add ginger garlic paste n fry till the raw smell goes . Add chopped green chilly n stir again for few seconds . 

.  Then add chilly powder , salt and mashed vegetables. Keep on cooking on low flame till all the extra water dries up,for about 10 minutes. Add the roasted cashwenuts .Switch off the flame and let it cool.

 Then take Gooseberry size ( kofta size )  the vegetable mash and roll through your palms to make tight smooth balls. Repeat so for all n make koftas . 

Heat oil in a kadai n fry the koftas 4-5 at a time till golden brown on all sides. Remove and place on a tissue paper to absorb  extra oil 

To prepare Gravy 

Beat the curd in the mixer jar till smooth n keep aside .

In a kadai add oil , then add slightly crushed cloves, cinnamon stick, bay leaf n whole cardamom,stir for few seconds ,  add onion paste n fry on sim flame till its cooked n oil leaves edges . then add ginger garlic paste n stir again for few seconds,Add tomato puree n stir well till raw smell goes, add coriander n red chilly  powders, stir again for few seconds . Add the beaten curds n stir continuously on sim flame, for few second's , then add water, salt n cook for 2 to 4 mts on sim flame . Add garam masala powder n kasuri methi , stir n later add the koftas and boil again for 3 to 5 mts . Add the cream . 

Note :The koftas will soak a lot of water so adjust the amount of water n also the gravy  should be semi solid . 

White Rice in a Pool of Dalithoy topped with Garlic Chutney

White Rice in a Pool of Dalithoy topped with Garlic Chutney 

Dalithoy 

• Toor dal - 1 cup
• Green chilly - 3 

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 . 

Garlic Chutney 

• Garlic Pod - 1 
• Oil-2 tsp
• Grated Coconut-1 cup 
• Roasted Dry Red chillies- 6 or according to the taste 
• Tamarind- Tamarind seed size 
• Salt to taste .

Method
Peel n crush a little the garlic flakes n fry in oil till reddish brown .. keep aside.

Grind grated coconut, roasted dry red chillies , tamarind n salt to a paste n just before removing the ground paste add the roasted garlic flakes n grind for a minute .

White Rice , Tomato Rasam , Podale b sannapolo / Snake Gourd Seed Spicy Dosa n Podale Upkari /Snake Gourd Stir Fry

White Rice , Tomato Rasam , Podale b sannapolo / Snake Gourd Seed Spicy Dosa  n Podale  Upkari /Snake Gourd  Stir Fry 

Tomato Rasam 

• Tomatoes ..2 huge fully ripened 
• Rasam Powder..1 tsp 
• Tamarind ..marble size 
• Green chilly ..1 
• Jaggery ..a small piece 
• Salt to taste

Seasoning 

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

Method 
Wash n boil the tomatoes , cool, peel the skin n make puree of it . Add water for rasam consistency , add slit green chilly , tamarind , jaggery ,salt n rasam powder n boil well . Then give the seasoning .

Podale b sannapolo / Snake Gourd Seed Spicy Dosa 

• Snake Gourd Seeds ..1 cup 
• Raw Rice ... 1 cup 
• Dry red chilly ..4 to 5 
• Grated Coconut ..1/2 cup 
• Tamarind ..Tamarind seed size 
• Salt to taste 

Method 
Wash n soak raw rice for about 1/2 an hour . 

Drain n grind it with dry red chilly, tamarind n grated coconut n just before removing the batter add snake gourd seeds n grind for just a minute or two .  remove n add salt . 

The ground batter should be coarse n thick .

 Heat a dosa tawa , drizzle oil n spread the batter patting with  fingers dipping fingers in water n cook on both sides .  

Podale  Upkari /Snake Gourd  Stir Fry 

• Podale /Snake Gourd  ..1 
• Oil ..2 tsp
• Mustard seeds ..1/2 tsp
• Dry red chilly ..3 
• Small piece jaggery 
• Water just enough to cook . 
• Salt to taste 

Garnish
Grated Coconut ..1 tblsp

Method 
Wash the snake gourd n from the backside of the spoon scrap it . Chop into crescent shapes .
In a kadai add oil, splutter mustard seeds, add torn dry red chilly n stir for a while , then add the crescent shaped snake gourd n just enough water , jaggery ,salt n cook till done n then do the garnishing .