Karathe Bhutti ( Bitter Gourd Cooked in Coconut Based Dry Masala)

 Karathe  Bhutti ( Bitter Gourd  Cooked in Coconut Based Dry Masala) 

• Bitter gourds- 2 medium 
• Salt ..1/2 tsp 
• Oil to deep fry 

To roast n grind to a semi coarse paste 

• Oil-2 tsp 
• Coriander seeds -3 tsp
• Methi seeds -1/4 th tsp
• Grated coconut-2 cup's
• Dry red chilly - 4 to 6 
• Tamarind-Tamarind seed size
• Salt to taste

Seasoning 

• Oil- 2 tsp
• Onion - 1 , chopped 

Method 
Wash n scrap the outer skin of bitter gourd n chop into 2 inch pieces . Apply salt n let it rest for an hour .  

Squeeze it well n then deep fry ... Place on a tissue paper to remove excess oil.

In a pan add oil n roast coriander n methi seeds .. take it out .

Grind grated coconut, roasted dry red chillies,tamarind to a semi coarse paste n  ,just before taking out the masala add in roasted  coriander n methi seeds n grind for just a second .  


In a kadai add oil, chopped onion n fry till pinkish red .. add the  ground masala , fry for a while add in salt , little water n fried bittergourd  n cook till it dries .  

Note : Adjust salt accordingly since the fried bitter gourd already has salt in it .  

Dalithoy n Sanna Khotto .

Dalithoy n Sanna Khotto .

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 

Sanna Khotto .

• Raw rice -1 cup
• Thur dhal-1 fist 
• Grated coconut-1 cup
• tamarind -tamarind seed size 
• fried red chillers-8 to 10 or according to the taste 
• Hing/Asafoetida -a pinch 
• salt to taste  
• Jack fruit leaves baskets - 8 to 10  
• 
  

Method  
Soak Rice n Thur dhal for 2 hours .. Grind grated coconut , fried red chillies, tamarind to a fine paste without adding water ,add  salt  .. add in d soaked stuffs and grind a little coarsely (can sprinkle little water if needed ) with Hing/Asafoetida.

  Remove d ground batter  . 

  Pour the batter in weaved jack fruit leaves baskets  n steam for 20 mts or till done

  Serve hot with coconut oil ! 

The same recipe can be prepared in idly moulds in case jack fruit leaves baskets r not available . 


Note :The soaked Rice n Thur dhal has to be ground  coarsely like rice rawa, cause if its fine then d sanna khotto tends to be hard and sticky !  and the batter has to be thick not watery.

Oota from Terrace Thota . Ukde seeth, Vaali Ambat, Spicy Matti Gulla Talasani n Pathrado

Oota from Terrace Thota <3 <3 Ukde seeth, Vaali Ambat, Spicy Matti Gulla Talasani n Pathrado 

Vaali  ambat ! ( Malabar  Spinach with dhal  coconut based gravy ) 

• Malabar Spinach ( Vaali )-1Bunch  
• Onion - 1 Medium 
• Thoor dhal- 1/4 th  cup 

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
Roughly chop Malabar  spinach  with tender stem.  

Pressure cook Thur dhal , mash it well ..keep aside 

Cook chopped malabar spinach along with chopped onion ..n cook till tender .

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

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

Gulla  Talasani ( Egg plant sauteed in Spicy Masala ) 

• Gulla ( Preferably Matti Gulla , seasonal egg plant ) Or any other variety of brinjal - 4
• Oil- 1 tblsp heaped 
• Mustard seeds-1 tsp
• Hing/Asafoetida- Generous amount
• Red chilly powder-2 tsp 
• Turmeric powder- 1/4 th tsp
• Salt to taste ,

Method
Wash n chop egg plant . 

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

Pathrado 

• Raw Rice- 1 cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 cup's
• Hing/Asafoetida-pea  piece 
• Tamarind -Marble size 
• Roasted dry red chilly -8 to 10  or according to the spice 
• Salt a required 
• 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 ! take the batter and add salt ! 

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 ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

Drumstick Deep Fries

Drumstick Deep Fries

• Drumsticks-3 
• Chilly powder-2 tsp
• Rice flour-1 tblsp 
• Turmeric powder-1/4 tsp
• Hing -a pinch 
• Salt to taste
• Oil for deep frying 

Method 
wash the drumsticks n cut crosswise into 2 -1/2 inch long pieces..remove the fibre roughly .

In a bowl add chilly powder,turmeric powder, hing  n salt ,  add the cut drumsticks.. sprinkle little water .. mix properly ..roll over rice flour n deep fry a few at a time in heated oil .

Terrace Grown Brinjal Chutney- Version 3

Terrace Grown Brinjal Chutney - Version 3 

• Brinjal's -4 to 6 any variety depending upon the size n here i opted Banarasi purple round variety . 
• Oil – 1 tsp
• Urid Dal – 2 tsp heaped 
• Dry Red Chilly – 3 or according to the spice 
• Garlic Flakes – 4 to 6  
• Turmeric Powder – 1/4 th  tsp
• Tamarind – Gooseberry size 
• Jaggery  – chickpea size -2 adjust as per sweetness 
• Salt to taste 
• Water as needed

 Seasoning

•  Oil – 1 tsp 
• Mustard Seeds  – 1/2 tsp
• Urid dhal  – 1/2 tsp
• Asafoetida / Hing - 2 pinch
• Curry leaves -1 sprig

Method

Wash n chop the brinjals to 2 inch pieces .

Soak tamarind in little water for about 10 mts n squeeze it well n discard the residue . keep aside . 

Remove the skin of the garlic flakes n chop it .

Add a tsp of  oil in a pan n add urid dhal n roast till it changes color then add dry red chilly along with chopped  garlic flakes n  fry for few seconds till it gives a nice aroma . Take it out n allow it to cool .

 In the same pan add chopped brinjal's n fry for few mts , add turmeric powder n stir for few seconds , then add the tamarind water n cook till soft . Take it out n allow it to cool .

In a blender add all the roasted ingredients along with jaggery , salt n  little water n blend to a smooth paste .

Remove n then give the seasoning.

Multi Millet Rotti with Cluster Beans Masala n organic Papaya pieces

Multi Millet Rotti  with Cluster Beans Masala n organic Papaya pieces 

• Multi Millet Flour -( whole wheat, foxtail millet, Jowar, Ragi, Bajra , Barley n Soya )-2 cup's 
• Water as required to prepare a soft dough
•  Salt to taste 

Method 

in a bowl add the multi millet flour n salt ..mix well , then add enough water to prepare a soft dough ... keep aside for few mts . 

Knead the dough again n form lemon sized balls ..

Dust a wooden plank n place the above dough ball n roll into rottis .

Heat tawa, place the rotti n cook on both sides adding little ghee at the edges . 


Cluster Beans Masala 

• Cluster Beans ..1/4 kg 
• Oil ..1 tsp
• Musatrd seeds ..1/2 tsp 
• Ajwain /Carom seeds ..1/2 tsp 
• Onion chopped -1 
• Ginger Garlic crushed ..1 tsp 
• Tomato-1 
• Chilly powder..1 tsp 
• Turmeric powder..1/4 th tsp 
• Coriander powder -1 tsp 
• Salt to taste 
• Lime juice..1/2 tsp (optional ) 

Method .. 

wash the cluster beans , cut them with hands n remove the fibre ...

in a kadai add oil, splutter mustard seeds , add ajwain , chopped onionn , fry till transparent , add crushed ginger n crushed garlic fry for a while , add chopped tomato n cook till mushy n raw smell goes ... add red chilly , coriander powder  , turmeric powder along with salt stir n add cut cluster beans , little water as let it just be cooked but retain the crunchiness ..switch off n add  lime juice :P

Whole Wheat Ground Sweet n Spicy Crispy Dosa with a Blob of Butter N Chutney Powder .

Whole Wheat Ground Sweet n Spicy Crispy Dosa with a Blob of Butter N Chutney Powder .  

• Whole wheat -1 cup
• Grated coconut- 3/4 th cup 
• Green chillies -3 or according to the taste 
• Ginger -1/2 inch piece 
• Jaggery marble size ...2 can increase if want more sweeter 
• salt to taste 

Method 
Just Wash whole wheat ( no need to soak ) n directly grind it along with chillies, grated coconut, ginger n jaggery to a semi coarse  batter  .. remove the batter n add salt .

Heat dosa pan ,smear oil n pour ladle full batter , close the lid n roast on both the sides !
serve hot with butter /ghee 

Note : no need to ferment the batter n make sure to  grind in a wet grinder