Gujrathi Dhal ,Version 2

Gujrathi Dhal ,Version 2 

• Thur Dhal - 1 cup 
• Turmeric powder -1/2 tsp 
• Roasted Salty Peanuts -1/2 cup 
• Sugar -1 tsp 
• Salt to taste 

Seasoning 

• Oil -1 tblsp 
• Mustard seeds -1 tsp 
• Cumin seeds -1 tsp 
• Cloves -4 
• Cinnamon stick -1 inch piece
• Star Anise - 1 or 2 
• Bay leaf -1 
• Dry Red chilly -2 , broken 
• Curry leaf -1 sprig 
• Hing /Asafoetida  -1/4 th tsp 
• Green chilly -3 or 4 
• Ginger -1/2 inch piece 
• Tomato -1 huge 

Garnish 

• Lemon juice -2 tsp 
• Chopped Coriander leaves -2 tsp 

Method 
Wash Thur dhal n pressure cook it along with turmeric powder .cool n churn well 

Remove the skin of salty roasted peanuts 

Chop tomato, green chilly n grate ginger . 

In a kadai add oil n splutter mustard seeds n add cumin seeds n allow it to splutter . Add cloves, Cinnamon stick, star anise, Bay leaf ,Broken dry red chilly , hing , curry leaves n saute for few seconds . . Add grated ginger n chopped green chilly n stir again for few seconds ,Add chopped tomato n cook till mushy . Add the cooked dhal , roasted peeled salty peanuts , sugar , little water for consistency  n boil well adding salt . Switch off n add in lime juice n Coriander leaves  Mix well . 

White Rice n Egg Methi Masala

White Rice n Egg Methi Masala 

Egg Methi Masala 

• Hard Boiled Eggs - 4 
• Methi/Fenugreek leaves - 1 cup packed 
• Oil - 2 tsp 
• Onion - 1 chopped 
• Tomato -1 chopped 
• Grated coconut - 1/4 th cup 
• Roasted Dry red chilly - 4 . i used Kashmiri /Byadagi chilly 
• Tamarind - Tamarind seed size 
• Cashew nut's - 5 to 8 
• Peeled Garlic Flakes - 4 
• Ginger - 1/2 inch piece 
• Turmeric powder -1/4 th tsp 
• Chicken or egg masala powder- 1 tsp 
• Salt to taste . 

Method 

Peel the boiled eggs n keep aside 

Grind Grated coconut, Roasted dry red chilly , Tamarind , Cashew nuts , ginger n garlic flakes  to a fine paste 

In a kadai add oil n add chopped onion n fry till reddish brown , add methi leaves n stir fry well till it wilts . Add chopped tomatoes n cook till mushy n raw smell goes . Add the ground masala n fry well for few mts . Add salt , chicken or egg masala powder n turmeric powder , stir for a few seconds . Add water for consistency , add boiled eggs n boil for few mts .

Potato Hing Methi Tikshi Talasani / Baby Potatoes Hing Methi spicy Roast

Potato Hing Methi Tikshi Talasani / Baby Potatoes Hing Methi spicy Roast 

• Baby Potatoes - 18 to 20 
• Coconut Oil -1 tblsp 
• Mustard Seeds - 1/2 tsp
• Hing /Asafoetida - 1/4 th tsp\
• Methi seeds /Fenugreek seeds -1/4 th tsp  
• Chilly Powder -1 tsp 
• Salt to taste 

Method 
wash n pressure cook baby potatoes, cool n peel skin n set aside ...cook in such a way that potatoes should be cooked n not mushy ... 

In a kadai add  oil ,...splutter mustard seeds, add hing , then add  methi seeds n stir it till golden brown color 


..switch off n add chilly powder ... stir again, add salt , add the peeled cooked baby potatoes , switch on the gas n sim the flame n roast evenly till the chilly powder coats the potatoes , stirring in between ..one can go a little generous with oil 

Soft Phulkas n Terrace Grown Raw Tomato Chutney

Soft Phulkas n Terrace Grown Raw Tomato Chutney

Soft Phulkas

•  Whole wheat flour- 2 cup's 
• Warm water  --1/2  cup or more if needed.
• Oil ..few drops 
• Salt per taste 

Method

 In a deep large  bowl, add whole wheat flour ,salt and mix it well , .add enough warm water and start mixing .Knead the dough  for about 10 mts till the dough is soft n smooth .

 Phulka/  Roti dough should be really smooth and elastic. 

 Smear  little oil over the dough and cover with a kitchen towel and set aside for 1/2 an hour .

After 1/2 an hour ,  Knead the dough again for few seconds.

 Divide the dough into lemon sized balls , 

 Dip one dough ball into little  dry flour and flatten it..Roll it lightly without much force to a thin flat circle of about 6 inch disc 


 Heat a tawa,   then put the rolled roti on it. When the bubbles is forming up, flip it and cook on the other side for few seconds , till the  brown spots.appear . 

 Hold the roti with a tong and place it directly on the flame., when the  roti start to puff,flip it and cook on the other side too.

Terrace Grown Raw Tomato Chutney 

• Dry red chilly -4 to 6 adjust according to spice
• Urid Dhal- 1tbsp heaped
• Chana Dhal - 1 tbsp
• Coriander seeds -1 tblsp
• Fenugreek/Methi seeds-1/4 th tsp
• Turmeric powder-1/4 th tsp
• Tamarind -Tamarind Seed size
• Jaggery -chick pea size
• Salt to taste

Seasoning

• Oil -2 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds /Zeera -1/2 tsp
• Hing/Asafoetida-2 pinch
• Curry leaves -1 sprig

Method

In a kadai dry  roast urid dhal, chana dhal, coriander seeds , methi seeds n dry red chilly .Take it out n allow it to cool .

Wash n chop raw tomatoes .

In a kadai add the chopped raw tomatoes n cook till its soft stirring in between . Remove it n allow it to cool . 

Grind all the roasted ingredients to a paste along with tamarind , turmeric powder , jaggery n salt . 

Remove it n season .

Ukde Seeth , Jeev Kadgi Alle Piyava Kolu adding Ambado , Pathrado , Venti Talasani adding Ambado , . Mango Pickle n Chibada/Musk Melon Harsahale

Ukde Seeth , Jeev Kadgi Alle Piyava Kolu adding Ambado  , Pathrado , Venti Talasani adding Ambado , . Mango Pickle n Chibada/Musk Melon Harsahale

Jeev Kadgi  Alle Piyava kolu with Ambado  ( Bread fruit cooked with  Ginger n onion  coconut based thick gravy adding Sour Hog Plum  )

• Jeev Kadi/Bread fruit pieces - 2 cup's 
• Ambado /Sour Hog plum-2 big 
• Grated coconut-2 cup's 
• Roasted dry red chillies- 6 
• Onion chopped -1 huge 
• Ginger chopped- 1 tsp 
• Green chillies chopped - 2 
• Coconut oil-2 tsp 
• Salt to taste 

Method 

Wash , remove the ends of sour hog plum's n crush it slightly . 

Cook bread fruits pieces along with sour hog plum's in little water till cooked but not mushy . 

Grind grated coconut n roasted dry red chillies,  to a fine paste .

Add the ground paste to the cooked vegetables  along with chopped onion, ginger, green chillies n salt  . boil it . switch off and add coconut oil ... mix well 

Pathrado 

• Raw Rice- 1 cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 glass 
• Hing/Asafoetida-small piece 
• Tamarind -marble size 
• Roasted dry red chilly -10 /12  or according to the taste 
• 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 ,the shape of a cylinder .. n steam it for 20 mts .

cool n cut into slices of desired thickness .

serve with coconut oil 

Terrace Grown Venti Talasani Adding Ambado / Colocasia stem stir fry adding sour hog plum 

• Kaali Venti / Colocasia stems - 8 to 10 
• Ambado/ Sour Hog Plum -2 
• Dry red chilly - 3 to 4 , broken 
• Garlic flakes - 10 to 12 
• Jaggery - a Small piece  
• Oil - 2 tsp
• Salt to taste 

Method
Wash the Colocasia stems . Remove the fiber n chop into small roundels. 

Wash n chop  the ends of sour hog plum n slightly crush them 

Crush Garlic Flakes 

In a kadai add oil , add the crushed garlic flakes n roast till reddish brown . Add the broken dry red chilly n fry for a while, then add the chopped clocasia stem , sour hog plum, little water,Jaggery piece , salt  n cook till done .

Chibbada Harshale (Muskmelon Rasayana )

• Thick coconut Milk freshly made or canned ones  -1 cup
• Muskmelon -1 
• 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 ..

peel , wash n cut the Musk Melon into 2 pieces ... squeeze well the one half n chop the other half to tinny 2 inch pieces ...

Add the squeezed muskmelon  in a bowl along with coconut milk , jaggery powder n mix well till the jaggery powder dissolves ... add cardamom powder and chopped Muskmelon pieces , mix n  keep in refrigerator for 20 mts .. n just before eating add thin phovu /beaten rice ..  

Varahi /Barnyard Millet Green peas Ghee Rice with Terrace Grown Tomato Salna

Varahi /Barnyard Millet Green peas Ghee Rice with Terrace Grown Tomato Salna

Varahi /Barnyard Millet  Green Peas Ghee Rice

• Green Peas -1 cup
•  Varahi /Barnyard Millet -1 cup 
• Water-1-3/4 th cups
•  Onion -1 
• Cinnamon stick-1 inch 
• Cloves -3 to 4 
•  Green Cardamom-3 
• Black Peppercorns-1/2 tsp 
•  Bay Leaf-1 
•  Cashew Nuts-4 to 6 
• Raisins-3 to 5 
•  Crushed Ginger-Garlic-1 tsp 
•  Green chilly-1 
• Ghee -1 tblsp 
• Salt to taste 

Method 

Dry roast barnyard  millet on sim flame till warm.. cool n then wash it .

Chop onion n green chilly

In a pressure cooker add ghee , then add Cinnamon stick ,Cloves ,Green Cardamom ,Black Peppercorns ,Bay Leaf ,Cashew Nuts,raisins Then add chopped onion n fry till transparent , add crushed ginger garlic paste n fry for a few seconds , add chopped green chilly n stir again . Add roasted washed barnyard millet , green peas n stir for few seconds ..add water n salt ..mix well n cook for 2 whistle .

Terrace Grown Tomato Salna   

• Oil -2 tsp 
• Cumin seeds-1/2 tsp
• Saunf /Fennel seeds-1/2 tsp
• Cloves- 3 
• Curry leaves -1 Sprig 
• Tomatoes - 4  Medium 
• Onion-1 huge 
• Ginger Garlic paste-1 tsp
• Green chilly-1 
• Chilly powder-1 tsp
• Coriander powder-1 tsp
• Turmeric powder-1/4 th tsp
• Garam Masala Powder-1 tsp
• Coriander leaves- chopped - 2 tsp 
• Kasuri Methi/Dried Fenugreek leaves -1 tsp Crushed 
• Water - 1 cup  

To Roast n  Grind to a paste 

• Cashew nuts -8 to 10 
• Ground nut- 2 tsp heaped 
• Poppy seeds /Khus khus-1 tsp
• White Sesame seeds-2 tsp
• Grated Coconut-2 tbsp
• Oil- 2 tsp 
• Salt to taste

Method 

In a pan add oil n then add poppy seed's , once its pops up add cashew nuts, groundnut, grated coconut & lastly  add sesame seeds. Just roast for a few seconds on sim flame and allow it to cool n then  grind it as a paste adding little water N keep the paste aside 

Chop onion, Tomatoes n Green Chilly 

 In a kadai add oil, then  add cumin seeds, fennel seeds and cloves. Once they start to splutter, add curry leaves, chopped green chilly along with chopped  onion n roast till golden brown , Add ginger  garlic paste saute it for a minute  & then add chopped tomatoes n cook till soft , mushy n till the raw smell goes .Then add all the masala powders n stir for few seconds , Add the ground paste along with salt  n stir for few seconds , add water , crushed kasuri methi n cook for sometime . Switch off n add chopped coriander leaves . .

Note : The consistency of the gravy should be semi solid . 

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Ukde Peja ,Potato Hing Methi Tikshi Talasani / Baby Potatoes Hing Methi spicy Roast n Curds

 Ukde Peja,Potato Hing Methi Tikshi Talasani / Baby Potatoes Hing Methi spicy Roast n Curds 

Potato Hing Methi Tikshi Talasani / Baby Potatoes Hing Methi spicy Roast 

• Baby Potatoes - 18 to 20 
• Coconut Oil -1 tblsp 
• Mustard Seeds - 1/2 tsp
• Hing /Asafoetida - 1/4 th tsp\
• Methi seeds /Fenugreek seeds -1/4 th tsp  
• Chilly Powder -1tsp 
• Salt to taste 

Method 
wash n pressure cook baby potatoes, cool n peel skin n set aside ...cook in such a way that potatoes should be cooked n not mushy ... 

In a kadai add  oil ,...splutter mustard seeds, add hing , then add  methi seeds n stir it till golden brown color 


..switch off n add chilly powder ... stir again, add salt , add the peeled cooked baby potatoes , switch on the gas n sim the flame n roast evenly till the chilly powder coats the potatoes , stirring in between ..one can go a little generous with oil