White Rice , Raw Banana Spicy stir fry , Jeev Thori with Kooka n Bimbul Ambat /Tender Thur with Chinese potato n Bilimbi Cooked in Coconut Based Gravy Karathe Podi /Bitter Gourd Fries n Tomato Gojju

White Rice , Raw Banana Spicy stir fry , Jeev Thori with Kooka  n Bimbul Ambat /Tender Thur with Chinese potato n  Bilimbi Cooked in Coconut Based Gravy  Karathe Podi /Bitter Gourd Fries n Tomato Gojju 

.Bangbale Spicy Hingwala Talasani /Raw Banana Stir Fry 

• Bangbale Kele /Raw Banana - 1

• Oil- 1 tblsp  
• Mustard seeds-1/2  tsp
• Hing/Asafoetida- Generous amount
• Red chilly powder-2 tsp 
• Turmeric powder- 1/4 th tsp
• Salt to taste ,

Method
Wash n roughly  peel the skin of the Raw Banana and chop them into lengthy  2 inch pieces or 2  inch cubes . Add salt n mix well .

In a kadai add oil, splutter mustard seeds, add in hing n stir for a sec chilly powder, turmeric powder n chopped raw banana   cover n cook on sim flame ... stir in between .( if needed can sprinkle little water ) 

Jeev Thori with Kooka  n Bimbul Ambat !!!!! Tender Thur with Chinese potato n  Bilimbi Cooked in Coconut Based Gravy . 

• Jeev Thori /Tender Thur ... 1/2 cup 
• Kooka /Chinese Potato .. 1/2 cup 
• Onion roughly chopped ..1 
• Bilmbul/Bilimbi... 2 medium 

To grind to a fine paste 

• Grated coconut.. 1 cup
• Roasted dry red chilly  .. 4 
• Salt to taste 

Season

• Oil..2 tsp
• Onion chopped ..1 

Method
Wash the Chinese potatoes well , n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 
Chop them into 2 inch pieces .

Wash tender thur n pressure cook it with chopped chinese potato n chopped onion for just one whistle with little water . cook bimbul in little water till soft but not mushy . 

Grind all the ingredients meant to grind to a fine paste 

Add the ground paste to the cooked stuffs n boil well , then give the seasoning . Karathe Podi /Bitter Gourd fries  

Bitter Gourd  Fries

• Bitter Gourd -  1 
• Red chilly powder- 2 tsp  
• Turmeric powder- 1/4 th  tsp
• Coriander Powder ... 1 tsp 
• Salt to taste   
• Rice Flour ... 4 tsp
•  Oil for deep frying 
Method 
Wash the bitter gourd's , chop into roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . 


Squeeze well the salted bitter gourd roundels . 


In a bowl add the  red chilly powder, turmeric powder , coriander powder , salt n chopped bitter gourd roundels , sprinkle water  .. mix well . keep aside for 5 minutes .

Run the marinated  roundels over rice flour   .

Heat a kadai with oil  n deep  fry the marinated bitter gourd roundel's 4 to 5 at a time  till crisp.


Tomato Gojju 
• Tomato-2 
• Onion - 1 
• Curds-1/2 cup  
• Green chillies- 2 
• Salt to taste 
Seasoning 
• Oil-1 tsp 
• Mustard seeds-1 tsp
• Hing -a pinch 
• Curry leaves- 1 sprig 
Method 
Chop tomatoes n onions . To it add chopped green chillies, curds n salt .Mix well n then give the seasoning

Alle Mirsange Rotti /Ginger Chilly Rottis

Alle Mirsange Rotti /Ginger Chilly Rottis ( Ginger Green Chilly Rottis ) 

• Wheat flour ..1 cup '
•  Finely chopped green chilly ..2 
• Finely grated ginger ...1/2 tsp 
• Finely  grated coconut . 1 tblsp 
• Oil..2 tsp 
•  salt to taste 
• Water as needed to prepare the dough 

Method 
In a wide bottomed vessel add Wheat flour , finely chopped green chilly  , grated ginger , finely grated coconut , oil, salt , water n prepare a soft dough .keep aside for sometime . 

Take lemon sized ball of the dough ,dust a platform n  n  roll out as chapathi but with little thickness .  

Heat a tawa n place the rolled rotti on it n cook on both sides adding little oil or ghee at the edges .

 Serve hot with butter  

Naivedyam on the most auspicious day of Krishna Astami ❤ Kele Harshale with Phovu, Masala Cashewnuts , Phova Indori , Kabuli Chane Usli n Mooga Dhali Usli Spread on Terrace Grown Keli P

Naivedyam on the most auspicious day of Krishna Astami Kele Harshale with Phovu, Masala Cashewnuts , Phova Indori , Kabuli Chane Usli n Mooga Dhali Usli Spread on Terrace Grown Keli Paan

Kela Harshale ( Banana Rasayana ) 

• Thick coconut Milk freshly made or canned ones  -1 cup
• Banana roughly chopped -2 cups 
• Grated Jaggery -1/4th cup or according to the taste 
• Powdered Cardamom -1/2 tsp
• Thin Phovu/Beaten rice -1/2 cup 

Method 
Grind grated coconut n squeeze out thick milk of it ..in a bowl add the thick coconut milk ,  grated jaggery n mix well , add cardamom powder and chopped banana n keep in refrigerator for 20 mts .. n just before eating add thin phovu /beaten rice ..

 Masala Cashew nuts  

• Whole Cashew nuts ...1 fist .
•  Ghee ... to deep fry .

 For coating 

• Chilly Powder ...2 tsp 
• Salt to taste . 

Method . 

Heat Ghee in a kadai n deep fry the cashew nuts . Remove on tissue papper ...

 In a bowl mix red chilly powder n salt ..Add the fried cashew nuts in it n coat well . 

Phova Indori 

• Phovu /Beaten  rice flakes thick.. 2 cup's                    
• Finley Grated coconut   .. 1 cup 
• Water ..1 tblsp                                              
• Powdered Jaggery     ..1/2 cup                                                   
• Cardamom powder ..1/2 tsp                                                     
• Ghee ...2 or 3 tsp  
•  Ghee ..1tsp to grease a very small katori                                                                 

Method 

Sun dry the phova or dry roast on sim flame . 

Remove it n allow it to cool for few seconds  . 

Make powder of the dried/roasted cooled phova .

In a kadai add  water n melt powdered jaggery  till one string . Switch off n add ghee n grated coconut n mix well . 

Allow it to cool for just few mts .

 Add the powdered phova , cardamom powder n mix well . 

Grease a small katori , add the above mix in it n tap it on a wooden plank .

Store in air tight container . 

Kabuli chana usli 

• Kabuli chana - 2 cups 
• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- 2 sprigs 
• Green chillies- 3 or according to the taste 
• Hing/Asafoetida- 2 pinch
• Grated coconut-1/4 th cup 
• Salt to taste
• Lemon juice - 1 tsp 

Method
Soak Kabuli chana overnight . 

Pressure cook it for 10 to 12 whistle or till cooked .

In a kadai add oil , splutter mustard, add chopped green chillies , hing along with curry leaves n fry for a while . add the cooked chana along with salt , add grated coconut n mix well . switch off and add lemon juice .

Mooga dhali usli / Moong dhal usli

• Moong Dhal/ Yellow split moong dhal - 1 cup
• Water- 2 or 21/2 cups
• Salt to taste . 

Seasoning

• Oil - 2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- 1 sprig
• Green chilles - 2 or 3 
•  Ginger- 1/2 inch piece

Garnishing

• Grated coconut- 1 tblsp

Method
Wash moong dhal . 

Slit or chop green chilles.

Chop ginger finely .

In a kadai add oil, splutter mustard seeds, add curry leaves, water , green chilles , chopped ginger n boil well , Add salt,  the washed  moong dhal, cover n cook till the dhal is soft but not mushy . Then Garnish . 

Stuffed Gatti /Rice Dumpling's steamed with Unsweetened coconut filling in Turmeric Leaves .

Stuffed Gatti /Rice Dumpling's steamed with Unsweetened coconut filling in Turmeric Leaves . 

• Turmeric Leaves or Banana leaves..as required 

To grind the outer paste   
•    Boiled Rice/ Ukdo Tandulu ..1 cup 
• Grated Coconut ..1/2 cup 
• Salt to taste 


For filling 
• Fresh Grated coconut ...  2  cup's  
Method 

Soak Boiled rice in water for 8 hours or overnight  .


Grind soaked boiled  rice along with coconut to a very smooth batter adding very little water . The ground paste should not  be too thick or too thin. It should be of spreadable consistency. 


Remove n add salt . Mix well .


 Wash the Turmeric leaves , pat it dry n remove the tips of the leaves . 


Take a Turmeric leaf , spread a  thin layer of the ground paste , then place a tsp or 2  of the filling length wise n fold it . Follow the same procedure for rest of the leaves .


Assemble them in a steamer n steam for about  20 mts. 

Serve it hot with generous amount of coconut oil n with Ambuli Nonche ( Raw Mango Pickle )  

Note : If no turmeric leaves , then can steam the same in Banana Leaves .

Karathe Ambade Goda Nonche / Bitter Gourd Sour Hogplum Sweet Pickle

Karathe Ambade Goda Nonche  /:) Bitter Gourd Sour Hogplum Sweet Pickle 

• Karathe /Bitter Gourd .. 1 Medium  
• Ambado /Sour Hog Plum ...3 
• Jaggery ... lemon  size 
• Salt to taste 

To roast  n grind to a fine paste 

• Oil ...2 tsp 
• Dry red chillies... 5 to 7  
• Coriander seeds... 2 tsp heaped 
• Hing/Asafoetida ..a generous pinch
• Black Thil /Sesame seeds ...2 tsp heaped 
• Turmeric Powder ..1/4 th tsp 

Seasoning

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

Method
Wash bitter gourd , scrap it roughly n chop them to crescent 1 inch  pieces . 

Apply salt n keep aside for about an hour .

Crush the sour hog plum slightly 

Squeeze the chopped bitter gourd pieces  after an hour n cook it with little water adding slightly crushed sour hog plum  . 

Dry roast Black sesame seeds n remove it . 

In a pan add oil n roast  coriander seeds ,  hing  n dry red chilly . Remove n cool it  

Grind dry roasted black sesame seeds along with oil roasted coriander seeds, hing . dry red chilly n turmeric   to a fine paste . 

Now add the ground paste to the cooked bitter gourd pieces n sour hog plums along with jaggery . salt n boil well . 

Once done give the seasoning n  mix well . 

Store in an air tight bottle in refrigerator n it remains for 8 to 10 days as this pickle has  no long shelf life . 

Ghosale Shire Chutney / Ridge Gourd Skin Chutney....Version 3

Ghosale Shire Chutney / Ridge Gourd Skin Chutney. Version 3 

• 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 .

 Note : Goes well with Rice n Dalithoy n also with Idly Dosa . 

Varahi Musti Polo / Barnyard Millet Fist Dosa with Ridge Gourd Sambar adding Ginger n Cumin Seed

Varahi  Musti Polo / Barnyard Millet Fist  Dosa with Ridge Gourd Sambar adding  Ginger n Cumin Seed  

Varahi  Musti Polo / Barnyard Millet Fist  Dosa

• Varahi ( Barnyard Millet )-1 cup 
• Urad Dhal  -1 fistful
• Fenugreek seeds -1/ 2  tsp
• Phova/Beaten rice  ( thin variety) - 1 fistful
• Salt to taste 

Method 
Wash n Soak Varahi / Barnyard Millet , urad dhal n fenugreek seeds in water for about 5 hours . 

Just before grinding the batter , soak thin beaten rice/phova in little water just for 5 mts n grind all  these ingredients to a very fine batter .

Add salt to the batter n ferment overnight . 

Heat a dosa tawa , smear oil n pour ladle full batter but dont spread the batter too much  , cook on only one side by closing  the lid . 

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 .