Soundale ( Butter fish ) fries

Soundale ( Butter fish ) fries 

• Soundale/Butter Fish - 5 to 7 
• Red chilly powder- 4 tsp 
• Turmeric powder-1/2 tsp 
• Hing/Asafoetida - 2 pinch 
• Rice flour - 3 tsp 
• salt to taste 

Method 
Cut the butter fish  n Clean them n make cuts in between . 

In a bowl add red chilly powder, hing, turmeric powder n salt ... add the cleaned butter fish  n keep aside for sometime .

Heat oil in a kadai , run the marinated butter fish in rice flour n deep fry till crisp . 

Ukde Seeth , Masinga sange batate Ambat with dried Birinda n Teppal ( Drumstick Potato cooked in coconut based gravy with dried Kokam n Sichuan pepper ) n Vaigana Hing Talasani / Brinjal Spicy Masala

Ukde Seeth , Masinga sange batate Ambat  with dried Birinda  n Teppal  ( Drumstick Potato cooked in coconut based gravy  with  dried Kokam n  Sichuan pepper ) n Vaigana Hing  Talasani  / Brinjal Spicy Masala  

Masinga sange batate Ambat ! with dried Birinda  n Teppal ! ( Drumstick Potato cooked in coconut based gravy  with  dried Kokam n  Sichuan pepper ) 

• Drumstick - 1 
• Potato - 2 
• Tomato - 2 small  
• Dried Kokam - 3 
• Green chilly split- 2 

To grind to a fine paste 

• Grated coconut- 1 cup 
• Dry Red chilly( Not roasted ) - 4 
• Turmeric powder- 1/4 th tsp 
• Teppal/ Sichuan pepper - 5 
• Salt to taste 

Garnishing

• Coconut oil- 2 tsp 

Method 
wash the drumstick , potatoes n tomatoes 

Cut the drumstick to 2 inch pieces , remove the fibre .

Peel the potatoes n chop into 2 inch pieces 

Chop the tomatoes .

In a vessel add enough water , add the chopped vegetables n cook well . 

Grind grated coconut, dry red chillies , turmeric powder to a fine paste n just before removing the masala add the sichuan pepper n grind for 2 minutes . 

Add the ground masala paste to the cooked vegetables along with  dried kokam , slit green chillies , salt n boil well . 

Switch off and add coconut oil . 

Vaigana Hing  Talasani  / Brinjal Spicy Masala  

• Long Green brinjal - 4
• Oil- 1 tblsp 
• Mustard seeds-1 tsp
• Hing/Asafoetida- Generous amount
• Red chilly powder-2 tsp 
• Turmeric powder- a pinch 
• Salt to taste ,

Method
Wash n chop brinjals to thin long pieces  

In a kadai add oil, splutter mustard seeds, add in hing, chilly powder, turmeric powder n sliced brinjal pieces  along with salt, cover n cook on sim flame ... stir in between .

Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy ) n Gud Gud Alambe Spicy songa with ground masala . Thunder Mushrooms in spicy tangy ground gravy

Gud Gud Alambe ambat ( Thunder Mushrooms in coconut based gravy ) n Gud Gud Alambe Spicy songa with ground masala . Thunder Mushrooms in spicy tangy ground gravy 

• Cleaned n peeled Gud Gud Alambe -1 kg 
• onion huge-1 (1/2 for boiling , 1/2 for seasoning ) 
• Magge ( Mangalore yellow cucumber ) Peeled n cut into small pieces -1/2 cup 
• Grated coconut-1 cup 
• Roasted red chillies - 8 to 10 depends on d spice 
• Tamarind - Tamarind seed size 
• salt to taste 

Method 
Pressure cook Alambe n Magge with 1/2 chopped onions n salt  for 1 whistle ..dont discard the water n keep it aside ...
Grind red chillies, grated coconut n tamarind to a fine paste . Add this ground masala to the cooked Alambe n give a quick boil n season with 1/2 chopped onions ..


 Gud Gud Alambe Spicy songa with ground masala ! Thunder Mushrooms in spicy tangy ground gravy 

• Cleaned n peeled Gud Gud alambe -1 kg 
• Onions-2 medium
• Coriander seeds-2tsp ( not roasted) 
• Roasted Dry red chillies-3 short n 8 long or according to the taste 
• Tamarind -Tamarind seed size 
• Oil-2 tsp
• Salt to taste    

Method 
Cook d peeled Mushrooms in little water with 1 chopped onion till soft ( dont add too much water )

Grind Red chillers , coriander seeds n tamarind to a very fine paste ! 
In a kadai add 2 tsp oil , chopped onions and fry till pink , add the ground paste and fry till d raw smell goes add salt  and the cooked mushrooms n give a quick boil !
Note : this gravy shoudnt be too thick nor watery !

Karathe Podi /Bitter Gourd Fries

Karathe Podi /Bitter Gourd  Fries

• Bitter Gourd -  2 Medium 
• Salt ..1/2 tsp 
• Oil for deep frying 

To Marinate 

• Red chilly powder-3 tsp 
• Coriander Powder ..2 tsp
• Turmeric powder- 1/4 th tsp 
• Salt to taste  

To coat 

• Rice flour- 2 tblsp 

Method 
Wash the bitter gourd's ,  scarp the skin roughly n chop into thin roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . After one hour , squeeze well the salted bitter gourd roundels n set aside 

In a bowl add red chilly powder , Coriander powder , turmeric powder n adjust salt as the bitter gourd roundels is already salted ..   add the  bitter gourd roundels n  mix well .. set aside for few mts.

Now dip the marinated bitter gourd roundels over rice flour n deep fry few at a time until crisp in heated oil . 

Ukde Peja , Hasi Kadale palya / Fresh green chick peas / Hara chana coconut masala n Groundnut Roasted Gram Chutney Powder

Ukde Peja , Hasi Kadale palya / Fresh green chick peas / Hara chana  coconut masala n Groundnut Roasted Gram Chutney Powder 

Hasi Kadale palya ( Fresh green chick peas / Hara chana  coconut masala )

• Fresh Green Chick peas/ Hasi kadale- 2 cups
• Grated coconut-1/2 cup
• Green chillies- 3 to 4 or according to the taste
• Hing/Asafoetida- 2 pinch
• Coriander leaves- 1 fist 
• Salt to taste 

Seasoning

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

Garnishing 

• Lime juice-1tsp

Method
Peel the fresh green Chickpeas n pressure cook it for 1 whistle ..

Grind grated coconut, hing, coriander leaves,  green chillies n salt to a   little coarse paste .

Ina  kadai add oil, splutter mustard n then add hing, curry leaves n the ground paste n fry till the raw smell goes. Add the cooked fresh chana n mix well . switch off and add lime juice . 

Groundnut Roasted Gram Chutney Powder 

• Groundnuts- 1 cup 
• Roasted Gram ( Hurikadale )-1 cup 
• Red Chilly Powder- 1 or 11/2 tsp 
• Curry Leaves- 2 sprigs 
• Cumin Seeds- 1/2 tsp 
• Garlic Flakes- 10 /12 
• Salt to taste 

Method 
Dry roast groundnuts ..cool n peel them 

Remove the skin of garlic flakes

Dry roast Curry Leaves 

Grind Roasted gram, peeled roasted groundnuts, garlic flakes, curry leaves, cumin seeds, red chilly powder n salt to a semi coarse powder . keep it in a air tight container .

Moodo ( Idli batter steamed in weaved Screw pine leaves cylindrical moulds ) n Mushroom Ambat /Mushrooms cooked in coconut Based Gravy .

Moodo  ( Idli batter steamed in weaved Screw pine leaves cylindrical moulds ) n Mushroom Ambat /Mushrooms cooked in coconut Based Gravy . 

For Moodo 

• Moodo / weaved Screw pine leaves cylindrical moulds )  - 6

For batter 

• Urid dhal-1 cup
• Idly rice rawa- 2 cups 
• Salt to taste 

Method 
Soak urid dhal for 4 hours n then grind it to a fine paste .. remove the ground batter ,add the idly rawa , salt n ferment overnight .

In the morning add the fermented  batter into the weaved moodo till 3/4 th . 

  Steam it for 15 to 20 minutes .

Mushroom Ambat .

• Mushroom -1 packet  
• Onion - 1 Medium 

To grind

• Grated Coconut- 1 cup
• Roasted red dry chilles-4 or according to the spice 
• Tamarind- Tamarind seed size 
• Salt to taste 

Seasoning

• Oil - 2 tsp
• Chopped onion - 1 medium 

Method
wash the mushrooms well n  chop them to reasonable size 

Chop the onion .   


Cook chopped mushroom along with chopped onion  in very little water  .

Grind grated coconut, roasted chilles, tamarind to a fine paste .

Add the ground paste  to the cooked stuffs  . Give a boil n then do the seasoning .

Ukde Peja , Sukki batani with surna sukke n Piyava/Onion vodi

Ukde Peja , Sukki batani with surna sukke n Piyava/Onion  vodi 

Sukki batani with surna sukke ! ( Dried green peas n yam cooked in coconut based dry masala) ..

• Sukki Batani /Dried Green peas  - 1/2 cup 
• Surnu /Yam  - 1/4 kg 

To grind 

• Grated coconut-2 cups 
• Roasted dry red chillies- 6 to 8  or according to the taste .
• Urid dhal- 2 tsp
• Coriander seeds - 1 tsp 
• Tamarind -Tamarind seed size 
• salt to taste 

Seasoning

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

Method
Wash and soak the dried peas overnight or for 8 hours . 

Remove the skin of yam n chop to 2 inch cubicals 

Pressure cook dried peas till cooked . 

In lil water cook the yam pieces 

In 1 tsp oil , roast urid dhal  n coriander seeds  separately  .. take out .

Grind grated coconut, roasted dry red chilles n tamarind to a semi coarse paste n just before removing the ground paste add the roasted urid dhal  and coriander seeds n grind for a minute . add salt .

In a kadai add oil, splutter mustard seeds , add curry leaves , ground paste with cooked water and add the cooked stuffs .. n cook till all the water evaporates n the gravy becomes dry . 

Note : The ground paste should be semi coarse .