Cauliflower Avakaya /Pickle

Cauliflower Avakaya /Pickle

• Cauliflower -1 Medium ( Fresh n crunchy )
• Water - 1/2 liter
• Salt - 2 to 3 tsp
• Oil to Deep fry cauliflower as required

For Pickle Masala

• Oil -1/2 cup
• Mustard Seeds - 1-1/2 tbsp 
• Methi /Fenugreek seeds -1/2 tbsp
• Crystal Hing /Asafoetida - Green pea size, 2 
• Red Chilly Powder - 1 tblsp ( adjust as per spice )
• Turmeric Powder-1/4 th tsp 
• Lemon Juice -1 tblsp ( adjust as per sourness ) 
• Salt to taste 

Method 
Wash the fresh n crunchy cauliflower , remove the florets , not too big nor too small ..just medium bite able chunks . 

In a huge vessel boil 1/2 lt water , switch off , add salt n then add the cauliflower florets ..Keep covered so for 1/2 an hour . Remove n wash in water .. Sun dry them for about 4 to 5 hours ..If not then fan dry them spreading on cotton cloth..see to it that no moisture retains n its completely dry . 

Heat oil in a kadai n deep fry the sun dried cauliflower florets few at a time .. retain the crunchiness of the florets .. remove on tissue paper ..if at all dont want to deep fry ..then take little oil n shallow fry .. 

Dry roast methi seeds n crystal hing , cool n powder these both along with mustard seeds .. 

In a Porcelain  bowl or glass bowl , add the fried cauliflower florets, ground powder, chilly powder, turmeric powder, salt ,Lime juice n mix well .. add the oil n mix well again .. can use the same oil in which the cauliflower florets was deep fried .. 

Note : adjust spices according to ones taste .. Add more oil as this pickle does not have long shelf life .. Make sure the mixie jar is dry .., if possible sun dry the jar too . This pickle  remains for about  20 days to one month if refrigerated n done properly .  . 

Ukde seeth , Horsegram Tomato Rasam ,Terrace Grown Cabbage Ambado with Ground Batter n Lemon Roasted Pickle

Ukde seeth , Horsegram Tomato Rasam ,Terrace Grown Cabbage Ambado with Ground Batter n Lemon Roasted Pickle 

Horsegram Tomato Rasam 

• Kulithu/ Horse gram - 1/2 cup 
• Water as much needed to pressure cook the Horse gram 
• Tomato -2 , fully ripened , chopped 
• Tamarind paste -1/2 tsp 
• Rasam Powder -2 tsp
• Jaggery - chick pea size  
• Salt to taste 

Seasoning 

• Ghee -1 tsp 
• Mustard seeds 01/2 tsp
• Curry leaves -1 Sprig   

Garnishing 

Coriander leaves - 2 tsp  , chopped 

Method  

Wash horse gram ( Kulithu ) n Pressure cook it for about 10 to 14 whistles or till completely cooked. 

Separate the cooked liquid and the cooked horse gram  

In a vessel add the cooked Horsegram liquid, Chopped tomatoes n cook till the tomatoes turn soft . Add rasam powder, tamarind paste, jaggery, salt n boil again,later give the seasoning n garnish .  

Terrace Grown Cabbage Ambado with Ground Batter .

• Chopped cabbage- 2 cups
• Chopped onion - 1 cup 

To grind

• Raw Rice-1 Cup
• Thur Dhal-1/2 Cup 
• Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
• Grated Coconut- 3 tsp 
• Tamarind -Tamarind seed size 
• Salt to taste 

Method 
Soak Raw rice n dhal for 2 hours !

Grind red chillies , grated coconut n tamarind to a fine paste n then add the soaked rice ,dhal n grind to a Semi coarse paste. Dont add water while grinding .Remove it  n add salt .. the batter has to be thick .. add in the chopped cabbage and chopped onion . mix well . 

Heat  oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 3 to 5  balls at a time n deep fry in oil till golden brown on both sides 

Tuppa /Ghee Roasted Dosa n Hing Chutney

Tuppa /Ghee Roasted Dosa n Hing Chutney 

•  Urad Dhal -1 Cup 
• Dosa Rice-1/2 Cup
• Maida-1 tblsp heaped 
•  Sugar-1 tsp 
• Salt to taste 
• Ghee as needed to roast the dosa  

Method 

Wash n soak urid dhal n Dosa rice for 5 to 6 hrs n grind it to a fine paste n ferment overnight ..  
 
Next morning add maida in little water , mix well so that no lumps is formed n soak for 20 mts n discard the upper portion of the  water , as mixed maida will settle down .. add this to the fermented  batter ., mix well .Add salt and sugar .Mix it .

Heat the Dosa tawa ,smear ghee n  spread the batter a little thicker n dont spread too  much .. roast on both sides till crisp .

Note : The consistency of the batter has to be little thicker than regular Dosa batter 

Hing Chutney 

• Hing/Asafoetida - Green Pea size ( i use solid hing ) 
• Dry red chillies- 3 or 4 
• Tamarind -Tamarind seed size 
• Grated coconut-1 cup 
• Oil..1 tsp 
• Salt to taste

seasoning

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

Method  
 In little oil fry red chillies n hing , cool it n grind along with grated coconut , tamarind , salt n then season it.

Ukde Seeth ,Karathe Kismuri /Bitter Gourd Kosmbari , Curds,Instant Bhenda Songa /Ladies finger Spicy Dry Masala, Bitter Gourd Tawa Rawa Fries,Authentic Amchi Style Saaru with Ground Masala ,Alsande Upkari /Yardlong Beans Palya n Bitter Gourd Tawa Rawa Fries

Ukde Seeth ,Karathe Kismuri /Bitter Gourd Kosmbari , Curds,Instant Bhenda  Songa /Ladies finger  Spicy Dry Masala ,Bitter Gourd Tawa Rawa Fries,Authentic Amchi Style Saaru with Ground Masala ,Alsande Upkari /Yardlong Beans Palya n Bitter Gourd Tawa Rawa Fries

Karathe Kismuri /Bitter Gourd Kosmbari ..

• Bitter Gourd ... 1 huge
•  Salt to taste 
• Oil to deep fry 
• Grated coconut...1/2 cup 
• Green chilly 2 or 3 
• Tamarind ...Goose berry size ( soak in little water for 10 mts , squeeze well n discard the residue n retain the water ) 
• Onion ...finely chopped ... 1

 Method
 Wash the bitter gourd n slightly scrap it ..Chop it into 1 inch pieces ..apply salt n set aside for 1/2 an hour .

Heat oil in a kadai , squeeze well the bitter gourd pieces n deep fry till crisp ...remove it on tissue paper to remove excess oil .. 

In a bowl add the grated coconut, chopped green chilly, tamarind water , chopped onion n mix well with hands ... add in fried bitter gourd pieces ,mix again n serve immediately .

 Note : u can prepare this bitter gourd fries n keep in air tight container n use as n when to prepare kismuri .. 

Instant Bhenda  Songa /Ladies finger  Spicy Dry Masala

• Bhenda/Ladies Finger  .. 1/4 th kg tender 
• Onion ..1 huge
• Oil ..1 tblsp
• Red chilly Powder ..2 tsp heaped
• Tamarind ..Goose berry size
• Salt to taste

Method

Wash  n chop ladies finger into 2 inch roundels .

Soak tamarind in little water for about 20 mts . Squeeze it well n retain the thick water . 

Chop Onion

In a kadai add oil n add in chopped onion n fry till reddish brown .. Add chopped ladies finger roundles n stir fry well . Add red chilly powder ,   stir for few seconds ..Add the thick tamarind water , salt  n mix well cooking for few mts till ladies finger turn soft but not mushy . 

Authentic Amchi Style Saaru with Ground Masala .

• Coriander seeds-  3 tsp
• Mustard seeds- 1/4 th tsp
• Fenugreek seeds-1/4 th tsp
• Cumin seeds-1 tsp 
• Pepper corns-4 to 5 
• Hing /Asafoetida-small piece
• Curry leaves-2 sprig 
• Dry red chillies-4 to 5 
• Jaggery -a small piece 
• Tamarind -Tamarind seed size 
• Turmeric powder-1/4 th tsp 
• Tomatoes -3 
• salt to taste 

Seasoning 

• oil-1 tsp
• curry leaves-1 sprig
• Mustard seeds -1/2 tsp

Garnishing
chopped coriander leaves-1 tsp 

Method 
in little oil , fry coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, pepper corns , hing, curry leaves, red chillies , separately .. remove n let it cool  

chop tomatoes into 4 n boil it with water , cool the boiled tomatoes n retain the water .

 Grind the boiled cooled tomatoes with above roasted ingredients along with little turmeric powder ,salt n tamarind .. in a kadai add oil, curry leaves, mustard , ground masala n fry till the raw smell goes .. add the retained water , jaggery n also add water to get rasam consistency .. boil well ! switch off and garnish with fresh coriander leaves .

Alsande Upkari /Yardlong Beans Palya

• Chopped Alsando /Yardlong Beans -2 cups 
• Oil-2 tsp
• Mustard seeds- 1/2 tsp 
• Dry red chillies- 2 or 3 according to the taste
• Grated coconut - 1/4 th cup 
• Water -Little 
• Salt to taste 

Method 
In a kadai add oil, mustard seeds once it stops spluttering add red chilies n fry for a sec n then add chopped alsando along with water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well .

Bitter Gourd Tawa Rawa Fries

• Bitter Gourd -  1 
• Red chilly powder- 2 tsp  
• Turmeric powder- 1/4 th  tsp
• Hing /Asafoetida- 1 pinch 
• Rice Flour ... 4 tsp 
• Salt to taste 
• Rawa/Semolina ..1 tblsp  
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 , hing ,rice flour , salt n chopped bitter gourd roundels , sprinkle water  .. mix well . keep aside for 5 minutes .
Run the marinated  roundels over semolina  .
Heat a tawa , smear little oil n shallow fry on both sides till crisp

Tingalavre Pej Upkari / Whute Navy Beans Thick Gravy

Tingalavre Pej Upkari / White Navy Beans Thick Gravy

• Tingalavre / White Navy Beans-1 cup
• Potatoes -2 Medium
• Green chilly 3 to 4, slit 
• Grated Coconut -1 tblsp 
• Salt to taste

Seasoning

• Oil -1 tsp
• Mustard seeds-3/4 th tsp
• Dry red chilly -2,broken
• Curry Leaves -1 sprig

Garnish
Hing/Asafoetida water .2 tsp ( i use solid hing , green pea size , which is soaked in 1 tblsp of water for 20 mts )

Method
Wash n soak white navy beans in enough water for 1 hour

Wash potatoes thoroughly, to remove any mud ... chop the potatoes to 3 inch cubical's retaining  the skin . 

Pressure cook Soaked white navy beans n chopped potatoes cubical's with skin , till its cooked n soft . 
Add the cooked Navy beans n potato cubical's in a vessel , Mash around 3 to 4 tsp of navy beans n potatoes n add  little water , slit green chilly , Grated coconut , salt n boil well ..later give the seasoning n then garnish with hing water ..mix well , keep covered for few mts before serving as all the ingredients will coat well ,, 

Musti Polo Topped with Butter , Potato Bhaji, Coconut Chutney n Jaggery Coffee

Musti Polo Topped with Butter , Potato Bhaji, Coconut Chutney n Jaggery Coffee 

•  Dosa Rice-1-1/2 cup's
• Urid Dhal-1/2 Cup 
• Methi Seeds-1tsp
• Laayi /Popped Rice -4 fist 
• Grated Coconut -2 Fist 

Method

Soak rice, urid dhal n methi seeds for 4 hours n grind it along with grated coconut n laayi (soaked in water for 10 mts ) to smooth paste ..add salt ..ferment overnight 

Heat a Dosa tawa ..smear oil, add a ladle full batter n dont spread too much , cook  only on one side .

Potato Bhaji
Potatoes-3 medium
Onion - 2 medium
Green chilles-2 or according to the taste
Turmeric powder-1/2 tsp
water -1/2  cup
Salt to taste

Seasoning
Oil-1tsp
Mustard seeds-1/2 tsp
Urid dhal -1/4 th tsp
Curry leaves-1 sprig

Method
Pressure cook potatoes -cool ,peel the skin n roughly mash it .

In a kadai add oil, mustard seeds, once it splutters add urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a boil .

Coconut Chutney !

• Grated coconut-1 cup
• Green chillies -2 or 3 according to the taste  
• Tamarind-tamarind seed size 
• salt to taste 

seasoning 

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

Method
Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water  n season it !  

Jaggery Coffee 

• Milk- 1 cup
• Water- 2 cups 
• Jaggery cubes- 2 piece 
• Coffee Powder- 1 tsp heaped . 

Method 
Add 2 cups of water with  jaggery cubes in a vessel n let it boil well n reduce the water to 1 cup ... add coffee powder, switch off , keep covered so for about 10 mts . Strain it . Add 1 cup of hot milk ... 

Serve Hot .

Note: Coffee Jaggery is used here ... its called chitte bella ... if this is not got then can use any other jaggery . 

Kadgi /Raw Jackfruit Manchurian

Kadgi /Raw Jackfruit Manchurian

• Tender Kadgi /Raw Jackfruit Pieces - 2 cup's , chopped to 2 inch triangle pieces .
• Oil as required to deep fry 

Batter to Deep Fry the steamed Raw Jackfruit Pieces 

• Corn flour - 1 tblsp 
• All purpose flour /Maida-1 tblsp 
• Rice Flour -1 tblsp
• Besan/Gram Flour - 1 tblsp 
• Red Chilly Sauce - 4 tsp heaped 
• Soya Sauce -2 tsp 
• Ginger Garlic paste -1-1/2 tsp 
• Salt to taste 
• Water as required to prepare a semi solid batter 

For seasoning '

• Oil - 1 tblsp
• Onion -2 
• Garlic flakes -12 to 14  
• Ginger -1 inch piece 
• Green chilly -3 to 4 
• Soya Sauce - 2 tsp
• Red Chilly Sauce - 2 tsp
• Tomato Sauce - 2 tsp
• Vinegar - 1 tsp 
• Salt to taste 
• Corn flour - 1 tblsp 
• Water -1/2 cup 

Garnish 
Spring onion greens - 1/2 cup 

Method to cook Raw jackfruit 
Wash the raw jack fruit pieces n steam it for about 5 to 10 mts ..or till soft n cooked but not mushy . Allow to Cool completely 

Chop onions , finely chop garlic , ginger n green chilly . 

Mix cornflour in water n stir well .keep aside 

To prepare the batter 
In a bowl add corn flour , maida, rice flour, besan , salt n mix well ..then add red chilly sauce, soya sauce, Ginger Garlic paste n required amount of  water , mix well n prepare a semi solid batter . 

Heat oil in a kadai n dip the steamed cooled raw jackfruit pieces in the prepared batter n deep fry few at a time till crisp ..remove on a tissue paper . 

To Prepare Manchurian 
In a kadai add oil , add finely chopped garlic, ginger n saute for few seconds , then add green chilly n again stir for few seconds . Add chopped onions n stir for few mts till it turns transparent .Add salt .. then add red chilly sauce , soya sauce, tomato sauce n vinegar ..give a quick mix .. Add the corn flour mix water , fried raw jackfruit pieces n give a quick stir n boil for 1 or 2 mts .. Switch off n garnish with spring onion greens , 

Note : Adjust sauces as per the taste one requires ,