Red Amaranth Leaves Dhal Fry

 Red Amaranth Leaves Dhal Fry 

• Thur Dhal- 1 cup 
• Red Amaranth Leaves chopped ... 3 cup's 
• Salt to taste 

Seasoning 

•  Oil-2 tsp
• Mustard seeds-1 tsp
• Cumin seeds-1/2 tsp
• Curry leaves- 1 sprig
• Chopped  green chillies- 2  or 3 
• Red Chilly Powder .. 1/2 tsp 
• Onion -1 
• Tomato-1

Method
Wash n soak Thur dhal  for about 10 minutes n pressure cook it ,but not mushy ..
In a kadai splutter mustard seeds , add cumin seeds, chopped  green chillies , curry leaves add sliced onion n fry till reddish brown , add chopped tomato  n fry till the raw smell goes ,add chopped leaves , salt n cookfor sometime .. then the cooked dhal n mix well .

Sarson Ka Saag

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 .

White Rice, Shallot Sambar, Aralu Sandige, Papad n Ambuli Nonche !

White Rice, Shallot Sambar, Aralu Sandige, Papad n Ambuli Nonche ! 

Shallot Sambar

• Shallot ( small sambar onions) -1 cup
• Thur Dhal- 1 cup
• Tomatoes-1
• MTR Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Jaggery - chick pea size 
• Salt  to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method
Soak Shallot onions ( small onions ) in water for about 1/2 an  hour .This will ease to peel the skin .

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 .Pressure cook shallot ( small onions ) and tomato for 1whistle  
In a vessel add the cooked stuffs , tamarind sambar powder mix , jaggery n salt . cook well , n then do the seasoning , add hing n then garnish .

 Ambuli Nonche ( Raw Mango Pickle Amchi style )

• Raw Mango- 2 Medium

To Grind

• Dry red chilles - 1 fist
• Rock salt - 1 fist
• Mustard seeds- little less than 1 fist
• Hing /Asafoetida - 2 generous pinch ( i use solid hing )

Method
Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar . 

Note : This pickle can be stored for about an year ..provided done carefully . 

Broken Wheat n Chana Dhal Khichdi

Broken Wheat n  Chana Dhal  Khichdi 

• Broken Wheat /Dalia ..1 cup
•  Water to cook broken wheat ... 2 cup's 
• Chana Dhal..1/2 cup
•  Jaggery ... Grated 1 to 11/2 cups ,according to sweetness 
• Grated Coconut ...1/2 cup
•  Ghee ... 1 tblsp 
• Cashew nuts broken .. 10 
• Raisins...10 

Method 
Wash Broken wheat N Chana Dhal ..

Pressure cook broken wheat for 2 whistle 

Soak chana dhal for 10 mts n cook in little water till cooked but not mushy ... 

In a kadai add cooked broken wheat , cooked chana dhal , grated jaggery n cook till it melts ,then add grated coconut n stir well ..

 Heat a pan , melt ghee n roast cashew nuts , raisins n add it to the above Khichdi  n mix well .. 

Varahi Gabbo polo /Barnyard Millet Banana Stem Dosa .

Varahi Gabbo polo /Barnyard Millet Banana Stem Dosa .

• Varahi/Barnyard Millet ..1 cup 
• Tender Gabbo /Banana stem chopped ... 2 cup's 
• Salt to taste . 

Method 
Soak Barnyard millet for about 4 hours or overnight . 
Grind Barnyard millet along with chopped banana stem without adding water  to a fine paste ... Remove add little water for dosa consistency n salt ..Mix well ...

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

 Serve hot with Ghee/Butter n chutney .

Note :No need for fermentation .

Makara Sankranthi Spread.. Ven Pongal ,Sweet Pongal, Chana Dhal Vada ,Ellu Bella ,Sakkare Acchu, Sugar Cane n Banana's !

 Makara Sankranthi spread ..  Ven Pongal ,Sweet Pongal, Chana Dhal Vada ,Ellu Bella ,Sakkare Acchu, Sugar Cane n Banana's   

Ven Pongal 

• Raw rice -1 cup                                   
• Moong dal  -1/2 cup   
• Water -3 or 3 1/2 cups                            
• Ghee  -4 tsp                                       
• Cashew nuts- 8                                   
• Pepper corns-1 tsp                                  
• Cumin seeds   -1 tsp                                   
• Hing/Asafoetida -a pinch
• Curry leaves  -2 sprigs 
• Grated coconut-1/4 th cup                             
• Salt to taste  

    Method 
Wash Rice n Moong dhal n pressure cook it for 3 whistle n mash a little .   

In a kadai  add ghee , cashewnuts, pepper corns, cumin seeds,hing n  curry leaves, fry for a while n then  add cooked stuffs along with salt n grated coconut n mix well . 

Note : sprinkle little water if its too dry 

 Sweet Pongal 

•  Raw Rice-1 Cup
• Yellow Moong Dhal- 1/2 cup 
• Powdered Jaggery - 2 cups 
• Milk- 1 cup 
• Water- 3 cups
• Cashewnuts- a few
• Black currant/Raisins-a few 
• Powdered cardamom - 1/2 tsp 
• Ghee- 3 tsp 

Method
In a kadai add Moong dhal n dry roast it continously till the raw smell goes n it changes color . 

Soak the roasted moong dhal n rice in water for about 10 minutes and pressure cook it with milk and water for 3 whistles . 

Melt Jaggery with water  n strain it to remove impurities . 

In ghee , fry cashewnuts n Raisins 

In a kadai add the cooked stuffs, melted jaggery , fried cashewnuts , raisins along with little ghee n cardamom powder  .Mix well ! 

Chana Dhal Vad

• 
  Chana Dhal ..1 cup 
• Green chilly ...4 
• Grated Coconut ..1/4 th cup 
•  Ginger ...1/2 inch piece. 
• Asafoetida /Hing .. small piece as i use solid hing .
• Curry leaves ...2 sprig's chopped 
• Sabbasige soppu/Dill leaves ,chopped ...1/2 cup 
• Coriander Leaves ,chopped...1/4 th cup 
• Salt to taste 

Method 

Wash n soak chana dhal for about 2 hours ..

 Grind it coarsely with green chilly, grated coconut,hing  n  ginger .Add this ground batter in a bowl with salt n add chopped curry leaves , dill leaves ,coriander leaves n mix well 

Make equal sized balls , Flatten a little .. 

Heat oil in a kadai ... add the Vada's one by one around 4 n deep fry till done . 

Broken Wheat/Dalia Biryani With Ground Masala n Tomato Onion Raitha

Broken Wheat/Dalia Biryani With Ground Masala n Tomato Onion Raitha

• Broken Wheat/Dalia ..1 Cup
• Water ... 2 cup's
• Curd ..1/4 th cup
• Mixed veggies like chopped Carrot, Beans, Potato ..1 cup
• Fresh Green peas..1/2 cup
•  Onion ..1
• Tomato ..1
• Coriander leaves ... 2 tblsp
•  Mint leaves ... 1/4 th cup
•  Ghee ..2 tsp
• Oil..1 tsp
•  Cloves..4
• Cinnamon ...1 inch stick
• Whole Green Cardamom .. 2
• Broken Cashew nuts ... 10

 To Grind to a fine paste

• Grated Coconut ...1/4 th cup
•  Garlic Cloves ... 4
• Ginger Piece ... 1/2 inch
• Green chilly ...2
• Red chilly powder ..1 tsp
•  Garam Masala Powder ..1 /2 tsp
• Coriander Powder .. 1 tsp
• Turmeric Powder ..1/4 th  tsp
•  Salt to taste

Method
Slice the onion thin n lengthy . Chop tomato n coriander leaves , tear mint leaves with hands . 

Grind the ingredients mentioned above to a smooth paste adding very little water n  Keep aside.

Add oil n ghee in the pressure cooker , then add cloves, Cinnamon ,whole green cardamom n broken cashew nuts n stir for few mts ... add sliced onion n  saute  till golden brown, add chopped tomato n cook till mushy ,add the ground masala n stir till the raw smell goes . Add all the vegetable's n broken wheat n fry for a while. add curds , water . chopped coriander leaves n torn mint leaves , mix well n then pressure cook for 2 or 3 whistle . 

Tomato Onion Raitha 

• Curds...2 cup's
•  Onion ..1
•  Tomato...1 
• Green chilly,,, 2 
• Salt to taste 

Method 
 chop onion,tomato n green chilly 

In a bowl add the curds, salt n chopped onion tomato n green chilly ..mix well .