Bhenda /Ladies Finger Kismuri

Bhenda /Ladies Finger Kismuri 

• Tender Ladies finger -1/4 th kg 
• Oil - 3 tsp 
• Grated Coconut - 1 tblsp 
• Onion , chopped -1
• Green chilly chopped -2 or 3 
• Hing /Asafoetida - 2 pinch 
• Tamarind -Tamarind seed size 
• Salt to taste .

Method
Wash n pat dry the ladies finger , remove the top n end part n slice them into 2 inch roundels .

In a kadai add oil n roast the chopped roundels of ladies finger , stirring till it changes color n the stickiness goes . Sprinkle little water n cook for a few mts  ..let retain the crunchiness . 

In a wide bowl add grated coconut, hing, chopped green chilly, tamarind n salt ..mix well with hands then add the chopped onion n mix again ..add the roasted ladies finger roundels n mix again ..serve immediately . 

Maddi Tambut /Seasonal Huge Colocasia Leaves Tuber Pickle with Ground Masala

Maddi Tambut /Seasonal Huge Colocasia Leaves Tuber Pickle with Ground Masala

•  Maddi / seasonal huge  colocasia tuber fried pieces -1 cup 

To roast n grind to a paste 

• Oil -2 to 3 tsp
• Dry red chillies-5 to 6 
• Asafoetida/Hing -Thur dhal size 
• Turmeric powder-one pinch 
• Fenugreek /Methi seeds-6
• Tamarind-1 lemon sized
• Salt to taste 

Seasoning 

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

Method to prepare fried maddi pieces

• Maddi/Seasonal Huge Colocassia Tuber -1/2 kg 
• Salt - 2 to 3 tsp 
• Oil as needed to deep fry 

Method 

Peel colocasia tuber, then chop them into small cubical's , only after chopping wash them or else it will itch , Then add salt, mix well  n set aside for 15 to 20 mts.. n then squeeze it 

Heat oil in a kadai , n add little squeezed maddi pieces n fry till crisp ..do so for rest of the pieces .

Remove on tissue paper to remove excess oil .

Store this deep fried pieces in an air tight container n use as n when to prepare Tambut, Koota, Kismuri or just like that with ukde peja/ganji 

Method to prepare  ground masala 

Add oil for roasting in a small pan then add  asafoetida, fenugreek seeds, dried red chillies  n roast them for few seconds ..then add turmeric powder n roast just for a second .Remove , cool well n  grind them into a smooth paste along with tamarind,  add little water to make a paste n the consistency should be thick like pickle . Remove the ground paste in a bowl n season it ..add little salt as the fried colocasia already has salt in it..

Just before serving add in fried colocasia pieces and mix well. 

Note : if one wants the crisper maddi pieces in the pickle than add them just before serving n if one wants the soft ones then add 15 to 20 mts before serving .

Note : Few maddi is itchy so first chop n only then wash them  n make sure to deep fry the pieces perfectly or else this tends to itch . 

White Rice ,Poi Saag /Indian Spinach Ki Dhal n Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast

White Rice ,Poi Saag /Indian Spinach Ki Dhal n Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast  

Poi Saag /Indian Spinach Ki Dhal( Bengali Delicacy ) 

• Thur Dhal - 1/2 cup 
• Turmeric Powder -1/4 th tsp 
• Poi Saag /Indian spinach - Roughly chopped -2 cup's 
• Salt to taste

1. For seasoning 

• Ghee -2 tsp 
• Cumin seeds -1/2 tsp 
• Bay Leaf -2 
• Red Chilly -3 , broken 
• Hing /Asafoetida -2 pinch
•  Garlic Flakes - 10 to 12  , chopped

Method

Wash n pressure cook thur dhal along with turmeric powder .Cool n churn it .To it add chopped Indian spinach  n pressure cook for just 1 whistle ,Add salt . 

In a pan melt ghee, add cumin seeds , bay leaf, broken dry red chilly , hing  n n chopped garlic  flakes n fry till reddish brown n pour this over the cooked saag dhal n mix well . Drizzle little chilly powder above ( optional ) 

Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast  

•  Arbi/Taro/colocasia roots -4 huge 

To mix as powder 

• Chickpeas flour/Besan -1/2 cup 
• Rice flour-1 tblsp 
• Amchoor powder-2 tsp 
• Ajwain /Caraway seeds -1 tsp 
• Red Chilly Powder -1 tsp
• Salt to taste
• Oil to shallow fry 

Method 
Pressure cook taro roots for 1 to 2  whistle ..But make sure dont over cook n make it mushy  .It has to be just cooked. cool them completely , then peel the skin n slice them . 

In a plate add besan, rice flour, amchoor powder, Ajwain, Red chilly powder n salt ..mix well .. 

Now place the cooked sliced taro roots n press gently on both sides so that the masala mix coats well ... do so for all the sliced taro roots . 

Heat a tawa, drizzle oil n place the masala coated taro roots n roast till crisp on both the sides . 

Ukde Seeth, Dalithoy , Tendle Talasani n Mango Pickle

Ukde Seeth, Dalithoy , Tendle Talasani n Mango 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 well 

Tendle Talasani . Ivy gourd sauteed in garlic  n Chilly Powder !

• Ivy Gourd -1/4 th kg
• Garlic flakes-12 to 14  
• Oil - 1 tblsp 
• Chilly powder - 3/4  th tsp  
• water- little
• salt to taste

Method 
wash n cut the end points of Ivy gourd n crush them lightly ..apply salt n keep it aside for 10 mts ..

In a kadai add oil, crushed garlic flakes  ,when it turns golden brown add  chilly powder  n fry for a few seconds  .. now squeeze the ivy gourd n roast it .. sprinkle water n cook it covered , on low flame ! saute in between , n cook till the ivy gourd turn light brown 

Tandla Polo /Rice Dosa with Tangy Ambade /Sour Hog Plum Chutney

Tandla Polo/Rice Dosa with Tangy Ambade /Sour Hog Plum Chutney

Thandala ( Rice ) Dosa

• Dosa Rice.. 1 cup 
• Urid dhal... 1/4 th cup 
• Methi /Fenugreek seeds.. 1/ 4 th tsp 
• Salt to taste 

Method
Wash n soak dosa rice, urid dhal n methi seeds for about 4 hours n then grind to a fine paste . 

Remove the batter , add salt n ferment over night . 

Heat a dosa tawa, smear oil n pour a ladle full batter , cover n cook on both sides .

Tangy Ambade /Sour Hog Plum Chutney

• Grated Coconut -1 cup
• Sour Hog Plum -1 
• Hing /Asafeotida - 2 pinch 
• Green Chilly -2 
• Salt to taste 

Method 
Wash sour hog plum n chop it ,discard the seed .

Grind grated coconut, chopped sour hog plum, green chilly, hing n salt to a semi coarse paste . 

Ukde Seeth drizzled with Coconut oil , Batate vaagu n Coriander leaves Gojju

Ukde Seeth drizzled with Coconut oil , Batate vaagu n Coriander leaves Gojju 

Batate vaagu 

• Potatoes -3 medium sized
• Tomatoes-2 small  
• Red chilly powder- 2 tsp
• Hing - 1/4 th tsp
• Mustard -1/2 tsp
• Grated coconut-1tsp
• oil-2tsp
• salt to taste

Method
Wash n pressure cook potatoes . cool , peel the skin n cut it into cubes .

In a kadai add oil,splutter  mustard seeds , add  hing, tomatoes n fry till the raw smell goes n its mushy  add in red chilly powder , salt n cooked chopped potatoes , grated coconut n mix well 

Coriander leaves Gojju 

• Grated coconut- 1/4 th cup 
• Coriander leaves- 1 cup 
• Roasted dry red chillies- 3 or according to the spice 
• Tamarind-Tamarind seed size 
• Jaggery - Marble size  
• Salt to taste 

Seasoning

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

Method
Grind grated coconut, coriander leaves , roasted dry red chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .

White Rice , Ghassi Pathrado / Steamed Masala colocasia Leaves with Coconut Based Gravy ),Pathrade Tawa Rawa Roast n Curds .

White Rice , Ghassi Pathrado / Steamed Masala colocasia Leaves with Coconut Based Gravy ),Pathrade Tawa Rawa Roast n Curds .

Ghassi Pathrado / Steamed Masala colocasia Leaves with Coconut Based Gravy ) 

• Raw Rice- 1 cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 Cup's 
• Hing/Asafoetida-Green pea size
• Tamarind -Marble size 
• Roasted dry red chilly -10 /12  
• Salt to taste 
• Pathrade paan /colocasia leaves -14 /18 tender ones ..

Method 
Soak rice n thur dhal for 2 hours .

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required .Remove the batter and add salt n mix well .

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,the shape of a cylinder .. n steam it for 20 mts .

cool n cut into slices of desired thickness .


Ghassi /Coconut Gravy for Pathrado

• Grated coconut-1 cup
• Roasted dry red chilly -4
• Fenugreek seeds/Methi seeds  ( roast in little oil )-1/4 th tsp
• Urid dhal ( roast in little oil )-1 tsp
• Tamarind-Tamarind seed size 
• Salt to taste 

Seasoning 

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

Method 
Grind grated coconut, chillies, tamarind  to a fine paste n just before removing the paste add roasted fenugreek n urid dhal n grind for few mts .. remove the batter ,add salt n enough water to make it like a gravy , n boil well n then give the seasoning .

Place the sliced pathrade on a plate n pour this gravy over it , let it soak for sometime n relish it .

Terrace Grown Kalalva Paan ,Tawa Rawa Shallow fried Pathrado    

• Raw Rice- 1 cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 glass 
• Hing/Asafoetida-small piece 
• Tamarind -marble size 
• Roasted dry red chilly -10 /12  or according to the taste 
• Salt a required 
• Pathrade paan /colocasia leaves -14 /18 tender ones ..
• Rice Flour - 1 tblsp 
• Oil to shallow roast . 
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Method 
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required, take the batter and add salt . 

Remove fiber from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,the shape of a cylinder .. n steam it for 20 mts . 


cool well n cut into thin slices  . Roll them over rice flour . 
Heat a tawa , add in little oil , n place the rice flour  rolled pathrade n shallow fry till crisp on both sides .