Ghee Roasted Masala Dosa with Kempu /Red Chutney , Potato Onion Palya , Butter n Coconut Chutney ,Version 4

Ghee Roasted Masala Dosa with Kempu /Red Chutney , Potato Onion Palya , Butter n Coconut Chutney ,Version 4 

Dosa 

• Dosa Rice - 1 cup
• Urid dhal -1 fist
• Thur Dhal-1 fist
• Methi seeds -1 tsp
• Salt to taste 
• Ghee as needed to roast the dosa 

Method 
Wash n soak dosa rice , Urid dhal, thur dhal n methi seeds for about 4 to 5 hours n then grind to a fine batter , add salt n ferment overnight 

Kempu Chutney / Red Chutney 

• Byadagi Chilly /Dry Red Long Chilly -6 to 8 
• Peeled Garlic Flakes -8 
• Roasted Gram /Puttani - 2 tbsp 
• Tamarind -Small piece 
• Salt to taste 

Method 

Soak byadgi chilly in little water for about 1/2 an hour

Grind the soaked byadagi chilly , peeled garlic flakes , roasted gram , tamarind n salt to a fine paste adding very little water .

Potato Onion Palya 

• Potatoes-3 medium
• Onion - 2 medium
• Green chilles-2 or according to the taste
• Turmeric powder-1/2 tsp
• water -1/2  cup
• Salt to taste

Seasoning 

• Oil- 3 tsp 
• Mustard seeds-1/2 tsp
• Urid dhal -1/4 th tsp
• Curry leaves-1 sprig

Method
Pressure cook potatoes -cool ,peel the skin n roughly mash it .

In a kadai add oil, mustard seeds, once it splutters add urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a boil . 

Coconut Chutney 

• Grated coconut-1 cup
• Green chillies -2 or 3 according to the taste  
• Tamarind-tamarind seed size 
• salt to taste 

seasoning 

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

Method
Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water  n season it !   

Method for crispy Dosa 

Heat a dosa tawa , smear ghee  n spread the dosa in circular motion , add little ghee to the edges of dosa n roast well only on one side . Apply kempu chutney all over the dais , Place a big spoon of potato onion palya in the middle, topped with butter  n serve .

Note : For best results , Before spreading every dosa, sprinkle water over the heated Tawa and wipe with tissue or cloth. 

Ukde seeth, Janavro n Kadgi Koddel,Batate Upkari ( Potato Stir fry ) Curds n Appi Midi Pickle

Ukde seeth, Janavro n Kadgi Koddel,Batate Upkari ( Potato Stir fry ) Curds n Appi Midi Pickle 

Janavro n Kadgi Koddel 

• Janavro  ..1/2  cup 
• Raw Jack fruit pieces - 1 cup 

To grind to a fine paste

• Grated Coconut ..2 cup's 
• Roasted dry red chilly ... 8 to 10
• Tamarind - Tamarind seed size 
• Salt to taste

Sesoning

• Coconut oil -2 tsp 
• Garlic Flakes -10 /12 slightly crushed 

Method



Soak Janavro  overnight



Wash the jack fruit pieces .


Pressure cook Janavro till cooked n not mushy   .

Pressure cook raw jackfruit pieces for 1 whistle adding little salt .

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

. 
Add the  cooked Janavro n Raw Jackruit in a vessel along with ground paste , water for consistency n boil well ..Then give the seasoning.  keep covered for  few minutes before  serving 

Batate Upkari ( Potato Stir fry )

• Potatoes-4 medium
• Dry red chillies- 3to 4 , broken 
• Oil-2 tsp
• Mustard seeds-1/2 tsp
• Hing/Asafoetida water-1/2 tsp 
• Grated coconut- 1tbsp
• Salt to taste 

Method
Wash potatoes well n remove the skin .
Chop  them into cubes  

In a kadai add oil n splutter mustard , add torn dry red chillies, add potato cubed  pieces along with very little water n salt .Cover n cook well till done .Add grated coconut n add in hing water .Mix well .

Kadgi Chakko ( Raw Jack fruit in coconut based dry masala ) n Gharayi ( Jackfruit Payasam )

Kadgi Chakko  ( Raw Jack fruit in coconut based dry masala ) n Gharayi ( Jackfruit Payasam )

Kadgi Chakko

• 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 . 

Gharayi ( Jackfruit Payasam )

• Jackfruit segments - 3 cup's , roughly chopped 
• Grated jaggery-1 cup , increase or decrease as per sweetness one prefers 
• Fine semolina/Rawa -1/4 th cup 
• Grated coconut-2 Cup's
• Cardamom Powder -1/4 th tsp 

Method
Grind grated coconut n take thick milk n thin milk .. keep aside .

Cook chopped Jackfruit  in little water till done.. 
Boil  thin coconut milk with semolina till its cooked well , then add grated jaggery  n melt it . Add the cooked jack fruit pieces n add thick coconut milk n give a quick boil . switch off and add cardamom powder.

Cucumber Tomato Onion Raitha

Cucumber Tomato Onion Raitha

• Tender Cucumber -2 
• Tomato-1
• Onion -1 
• Green chilly -2
• Curds -2 cup's 
• Salt to taste 

Seasoning 

• Oil -1 tsp
• Mustard seeds-1/2 tsp
• Hing/Asafoetida-2 pinch 
• Dry red chilly -1 , broken
• Curry leaves -1 sprig 

Method 

Wash , remove the skin of cucumbers n chop them into small pieces , chop tomato ,onion n green chilly ... Add curds into a bowl , add salt n mix ..add the chopped vegetables n mix well ..then season .. 

Kempu Chutney / Red Chutney for Masala Dosa -Version 1

Kempu Chutney / Red Chutney for Masala Dosa -Version 1 

• Byadagi Chilly /Dry Red Long Chilly -6 to 8 
• Peeled Garlic Flakes -8 
• Roasted Gram /Puttani - 2 tbsp 
• Tamarind -Small piece 
• Salt to taste 

Method 

Soak byadgi chilly in little water for about 1/2 an hour

Grind the soaked byadagi chilly , peeled garlic flakes , roasted gram , tamarind n salt to a fine paste adding very little water . 

Ukde seeth , Ghosale / Ridge Gourd Sambar with Ginger n Cumin Seed ,Ghosale Sheere /Ridge Gourd Peels Chutney, Potato Tawa Rawa Podi's n Curds

 Ukde seeth , Ghosale / Ridge Gourd Sambar with Ginger n Cumin Seed  ,Ghosale Sheere /Ridge Gourd Peels Chutney, Potato Tawa Rawa Podi's n  Curds

Ridge Gourd Sambar with Ginger n Cumin Seed 

• Ridge Gourd  ...1
• Thur Dhal- 1 cup
• Onion ...1 
• Tomato-1  
• Ginger ...1 /2 inch piece
• MTR Sambar Powder- 2 or 3  tsp
• Tamarind - Marble size
• Hing /Asafoetida- 2 pinch 
• Salt  to taste 

Seasoning

• Oil-1 tsp
• Mustard seeds - 1/2 tsp
•  Cumin seeds ..1/2 tsp 
• Dry red chilly ...2 broken 
• Curry leaves-  1 sprig

Garnishing

• Coriander leaves

Method

Wash the ridge gourd n remove the skin n chop them  . 

Chop the onion, tomato n ginger 

Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

Soak the hing in little water for sometime n mix well .

Cook  chopped  ridge gourd, onion, tomato n ginger in little water  .  

In a vessel add the cooked stuffs , tamarind sambar powder mix , hing water  n salt . cook well , give the seasoning , then garnish .

Ghosale Shire Chutney / Ridge Gourd Skin Chutney.

• Ridge gourd skin Peel's -1 cup heaped 
• Grated Coconut-1/2 cup
• Roasted dry  red chilly- 2 
• Cumin seeds-1/4 th tsp
• Ghee-2 tsp
• Tamarind-Tamarind seed size 
• Salt-to taste

Method 

Roughly chop the ridge gourd peels . 

In a pan add ghee n roast these chopped ridge gourd peels along with cumin seeds .

 Grind grated coconut, roasted dry red chilly n tamarind ..n just before removing  the chutney add the ghee roasted Ridge gourd peels , cumin seeds n grind to a semi coarse paste . Remove n add salt n mix well .

Potato Tawa Rawa Roast 

• Potatoes - 2 
• Red chilly powder- 2 tsp 
• Turmeric powder- 1/2 tsp
• Rice flour - 1 tblsp  
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 2 tblsp  
• Salt to taste 
• Oil..little to tawa roast 

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.

Karathe Podi /Bitter Gourd deep fried with ground batter .Version 2

Karathe Podi /Bitter Gourd  deep fried with ground batter .Version 2 

• Bitter Gourd -  2 
• Oil for deep frying 

To grind to a fine paste 

• Raw Rice- 1 cup 
• Dry red chillies- 6 to 8
• Corinader seeds - 3 tsp 
• Asafoetida /hing- Green Peas size ( i use solid hing )
• salt to taste 

Method 
Wash the bitter gourd's , Roughly scrap the back side n chop into roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . 

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with dry red chillies , hing, coriander seeds n salt to a fine thick batter ( sprinkle only little water while grinding )  

Squeeze well the salted bitter gourd roundels . Apply the ground batter to it  n keep aside for 1/2 an hour 

Heat oil in a kadai  n deep fry the marinated roundels till crisp  6 to 8  at  time .