Gobi Mutter Wraps n Sol Kadi with Butter Milk

Gobi Mutter Wraps n  Sol Kadi with Butter Milk 

Gobi Mutter Wraps

For the wraps

• Wheat flour  - 2 cup's
• Oil – 2 tsp
• Water as needed to prepare a soft dough 
• Salt - as per taste 

For the stuffing 

• Cauliflower florets - 1 cup ( cleaned n  chopped in small size florets )
• Green peas- 1 cup
• Oil - 2 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds- 1/2 tsp
• Onion chopped - 1
• Hing/Asafoetida- a pinch 
•   Red chilly powder- 1 tsp                             
• Turmeric powder -1/2 tsp                  
• Coriander powder-1 tsp                         
•     Garam masala powder- 1/4 th tsp
• salt to taste 

Garnishing 

• Coriander leaves chopped - 2 tsp
• Lime juice - 1 tsp  

Silver foil as needed to wrap the rolls                                        

Method for wraps 
In a bowl add the wheat flour, salt , oil , water n knead to a soft dough . Keep aside for 1/2 an hour . 
Method for Stuffing 

In a kadai add oil n splutter mustard seeds n cumin seeds , then add hing, add chopped onion n fry till pink . Add chopped cauliflower florets along with green peas little water , all the powders along with salt . cook till done . switch off add coriander leaves n lime juice  mix well .    

 For arranging 
Divide the dough into equal lemon sized   balls .. dust it n then roll out to round chapathi's ..heat a tawa n place the chapathi on it n roast on both sides ... applying some oil/ghee . 

On the chapathi , Place 2 or 3 tsp of the filling n spread it n roll it ... wrap a sliver foil beneath each rolls . 

Sol Kadi with Butter Milk 

•  Dried  Kokum-8 to 10 
• Water -1 cup
•  Butter Milk -1-1/2 cups
• Small piece ginger 
• Hing/Asafoetida-1 or 2 pinch
• Green Chilies-2
•  Cumin seeds-1/2 tsp
• Salt to taste .

Garnishing  

• Few fresh Coriander Leaves (chopped)

Method 

 wash n Soak the dried  kokum in a water for about  an hour or so  .  It releases color slowly and the whole water will be red as soon as you stir it after a while.

squeeze the dried kokum well n discard it ..

Grind green chillies, hing, ginger, cumin seeds . Add this ground mixture to the kokum water,mix it well  n then strain it . n then add butter milk with salt .

Garnish with chopped coriander leaves .

Chana Dhali /Skinless Split chickpeas Usli

Chana Dhali /Skinless Split chickpeas Usli

• Chana Dhal/Skinless Split chickpeas -1 cup
• Water-1-1/2 cup's
• Oil - 2 tsp
• Mustard seeds-1/2 tsp
• Curry Leaves -1 sprig
• Green Vhilly -3 to 4
• Grated Coconut -1 tblsp
• Salt to taste .

Method
Wash chana dhal n pressure cook it for 3 to 4 whistle's . Dont over cook it as the dhal should be soft but not mushy ..Cool n drain the water . use the drained water to make rasam 

In a kadai add oil, splutter mustard seeds, add curry leaves , Chopped green chilly n stir for few seconds . Add the cooked drained chana dhal , salt n stir for few mts .Add grated coconut n mix well . 

Edible Flower Pot with Edible Butterfly

Edible Flower Pot with Edible  Butterfly  

• Bread slice- The top most or end slice ( Crust ) -1 , for pot n Butterfly
• Carrots for flowers 
• Sesame seeds 
• Capsicum for stem 

Ash Gourd /Kuvale Polo

Ash Gourd /Kuvale Polo 

• Dosa Rice - 1 cup 
• Urid Dhal - 1/4 th cup 
• Methi /Fenugreek seeds - 1 tsp 
• Ash Gourd pieces - 1 cup 
• Salt to taste 

Method 
Wash n soak dosa rice, urid dhal n methi seeds in enough water for 4 to 5  hours . Then grind to a fine paste adding the ash gourd pieces without adding water . As the ash gourd pieces leave water as its ground . Remove the batter n add salt .Ferment overnight .

Heat a dosa tawa, add a tsp of oil n then add a ladle full of batter , dont spread too much .. n cook on only one side . 

Serve hot with chutney . 

Tomato Pickle with Ground Spices

Tomato Pickle with Ground Spices

• Fully Ripened Tomatoes 1  kg
• Oil - 1 tblsp
• Jaggery -Big Gooseberry size 
• Salt to taste

To roast n grind to a fine paste

• Oil - 3 tsp
• Dry Red Kumte Chilly - 12 to 14
• Methi/Fenugreek seeds -1/2 tsp
• Mustard seeds -1 tsp heaped 
• Crystal hing/Asafoetida  - Pea size
• Tamarind - Gooseberry size

Method
Wash n pat dry the tomatoes ., chop them to small pieces

In a kadai add oil n add in the chopped tomatoes n roast well , till the juices of tomatoes evaporate .

 Add jaggery n cook again till it dissolves . 

In a pan add oil n roast dry red kumte chilly's , take it out 

Then in the same oil roast mustard seeds , fenugreek seeds n hing ..remove it 

Cool all the roasted ingredients n grind to a fine paste with tamarind adding little water . .

Add the ground paste  along with salt to the roasted tomato jaggery mix  n roast well again till the raw smell goes n the pickle thickens . 

Store in air tight container n this pickle remains for 8 to 10 days when refrigerated . 

White Rice , Fresh Butter Beans Alle Piyava Ghassi , Potato Tawa Rawa Fries Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala Pickle

White Rice , Fresh Butter Beans Alle Piyava Ghassi , Potato Tawa Rawa Fries   Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle


Fresh Butter Beans Alle Piyava Ghassi /cooked with  Ginger n onion  coconut based  gravy 

• Fresh Butter Beans -1 cup  
• Grated coconut-2 cup's 
• Roasted dry red chillies- 6 
• Tamarind -Tamarind Seed size 
• Onion chopped -1 
• Ginger chopped- 1 tsp 
• Green chillies chopped - 2 
• Coconut oil-2 tsp 
• Salt to taste 

Method 

Wash n pressure cook fresh butter beans  in little water for 1 or 2 whistle till soft  but not mushy . 

Grind grated coconut , roasted dry red chillies n tamarind   to a fine paste .

Add the ground paste to the cooked fresh butter beans   along with chopped onion, ginger, green chillies n salt  . boil it . switch off and add coconut oil ... mix well 

Potato Tawa Rawa Fries 

• Potatoes - 2
• Red chilly powder- 2 tsp 
• Turmeric powder- 1/4 th tsp
• Rice flour - 2 tsp 
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 1 tblsp 
• Salt to taste 

Method 
Wash n peel the  skin of Potatoes  n slice them thin into roundels .

In a bowl add the  red chilly powder, turmeric powder, rice flour , hing ,salt n potato roundels .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat a tawa , smear little oil n shallow fry on both sides till crisp.

Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle

•  Ambuli/ Raw Mangoes.. 3 hard n fully matured as the inside pith should be hard n fully grown 

To Dry Roast n Powder 

•  Dry Red chilly ...1 huge fist  
•  Mustard seeds - 3/4 th  cup 
• Rock salt...1 Cup heaped   
• Fenugreek seeds/Methi seeds ..1/4 th tsp 
• Asafoetida /Hing ... 2 chickpea size ( i use solid hing )

 Method 

Just wipe the raw mangoes with clean dry cotton cloth . 

Shred the raw mangoes along with skin ( i do it in adoli ) can do even with knife n we call it kochoche in amchi ... 

Dry roast Rock salt on sim flame for few seconds ...cool n powder it ,no need for fine powder .

Dry roast dry red chillies, remove it ..

Dry roast mustard seeds along with solid hing ,remove it ...

 Dry roast Fenugreek seeds ...remove it ...

 Cool all the above dry roasted ingredients ... 

Now first powder the dry roasted chilly to a very fine powder ... remove it ... then powder the roasted mustard seeds, roasted hing n roasted methi seeds to a fine powder ... 

cool the powdered ingredients well . 

In a dry clean porcelain jar or glass jar add the shredded raw mango , roasted powdered salt n the above powder n mix well . The Pickle taste perfect tangy n spicy after 2 or 3 days ... 

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Note : Dont touch water while preparing this pickle ... Sun dry spoon , mixie jar n also the porcelain or glass  container in which the pickle will be stored .. This Pickle has a long shelf life that it can be stored for an year ,if taken care while preparing in a proper method . 

Ukde Seeth , Magge Masinga Sange Ambat ( Mangalore Yellow Cucumber n Drumstick's Cooked in Coconut Based Gravy ) n Capsium Bajo /Besan Fries

Ukde Seeth , Magge Masinga Sange Ambat ( Mangalore Yellow Cucumber n Drumstick's Cooked in Coconut Based Gravy ) n Capsium Bajo /Besan Fries  

Magge Masinga Sange Ambat ( Mangalore Yellow Cucumber n Drumstick's Cooked in Coconut Based Gravy )

• Magge  /Mangalore Yellow Cucumber   .. chopped to 2 inch pieces without skin  .. 2 cup's  
• Drumsticks ...1 , fibre removed n chopped to 2 inch pieces . 

• Thur Dhal.. 1/2 cup 
• Onion.1 chopped 

To grind to a fine paste 

• Grated coconut ...1 cup
• Roasted dry red chilles ...4 to 5
• Tamarind ..Tamarind seed size 
• Salt to taste .

Seasoning 

• Oil ..2 tsp
• Onion chopped ..1 chopped 

Method 

Wash the thur dhal n pressure cook it ...cool n mash well ...

Cook the chopped skinless mangalore  yellow pieces , chopped drumsticks  along with chopped onion  with little water

Grind grated coconut, roasted dry red chilles, tamarind to a smooth paste .

Add the ground paste to the cooked stuffs n boil well . Then give the seasoning . 

Capsium Bajo /Besan Fries  

• Capsicum ..2 

To make a semi solid batter

• Besan /Gram flour- 1/4 th  cup
• Hing/Asafoetida..2 huge pinch
• Water as needed to prepare the batter
• Salt to taste 
• Oil as required to deep fry 

Method
Wash n Slice the capsicum to desired shape ..

Prepare a batter using besan, hing,  salt n water to a medium consistency .

Heat oil in a deep kadai , dip the  sliced capsicum  in the batter few at a time n deep fry till crisp .