White Rice, Dalithoy Shevai n Rossu , Ambe Upkari,Kadgi Chakko, Kadgi Rawa Podi , Batate Happolo, Vodi , Nonche , Shemiya Kheer n Curds .
Dalithoy
- Toor dal - 1 cup
- Green chilly - 1 /2 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 .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 .
Shevai/ Rice Noodles
- Rice-2 cups
- Grated fresh coconut-1 cup
- Coconut oil -for greasing
- Salt to taste .
Method:
Soak the rice in water for around 3-4 hrs.
Grind it to a smooth paste with grated coconut and salt, adding required amount of water.
In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .
Make balls of the dough and steam it for 15 to 20 minutes.
Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .
Spread a clean wet cloth ,n place the shevai's on it ...
Rossu (Sweet Coconut Milk)
- Grated Coconut ... 2 cups
- Jaggery powdered/crushed .. 1/4 th cup adjust as per sweetness .
- Cardamom powder .. ½ tsp
Method
Grind grated coconut n extract the thick coconut milk n discard the residue .
Add this coconut milk in a bowl along with powdered jaggery n mix well ..till jaggery melts ,add cardamom powder n mix again .
Kadgi Chakko ! ( Raw Jack fruit in coconut based dry masala )
- Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )
To grind
- Grated coconut- 2 cups
- Roasted dry red chillies- 6 to 8 or according to the taste
- Urid dhal- 2tsp
- Tamarind - Tamarind seed size
- Salt to taste
Seasoning
- Oil-1 tsp
- Mustard seeds-1/2 tsp
- Curry leaves- 1sprig
Method
Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water )
In little oil , fry urid dhal till brown ... keep aside n let it cool .
Grind little grated coconut along with roasted dry red chillies n tamarind to a fine paste n later add the rest grated coconut , roasted urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle )
In a kadai add oil, sputter mustard seeds n add curry leaves , ground masala , the retained water along with salt n roughly mashed raw jack fruit n boil well till the water evaporates .
Ambe upkari ..A typical amchi seasonal delicacy ! its sweet ,spicy n tangily yummz !
- Ambe gointa ( a small variety of mango which is prefered for this,as its sweet n sour ) ..if not use any other variety .. 8
- Green chillies...2
- jaggery..Goose berry size
- Rice flour or maida..1 tsp
- water..1 cup
- salt to taste
Seasoning
- Oil..1 tsp
- Mustard seeds..1/2 tsp
- Curry leaves..1 sprig
- Dry red chilly ..2
Method
Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add the peeled mangoes, slit green chillies,salt n jaggery .. cook till the mango is cooked .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery ..
Kadgi Rawa Podi / Raw jackfruit deep fried with ground batter n semolina
- Raw Jack fruit slices- 8
- Semolina/Rawa - 1/4 th cup
- Oil for deep frying
To grind to a fine paste
- Raw Rice- 1 cup
- Dry red chillies- 6 to 8
- Asafoetida /hing-2 pinch ( i use solid hing )
- salt to taste
Method
Pressure cook the raw jack fruit slices for 1 whistle ..cool n keep aside
Soak Raw rice in water for about 2 hours .
Grind the soaked rice along with red chillies , hing n salt to a thick batter ( sprinkle little water while grinding )
Apply the ground batter to the cooked raw jack fruit slices n keep aside for 1/2 an hour
Heat oil in a kadai , Run each marinated raw jackfruit pieces over semolina n deep fry till crisp 3 at a time .
Semiya Kheer /Vermecilli Kheer
- Milk - 5 cups
- Vermicelli - 75 grams
- Sugar - ½ cup or according to the sweetness
- Cashew nuts - 8 - 10
- Powdered Cardamom - 1/2 tsp
- Raisins -10
- Ghee - 2 tsp for frying vermecilli n 2 tsp for frying the nuts .
Method
Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya on low flame till golden brown.
Remove the Vermicelli from the pan and keep aside.
In the same pan, again heat some more ghee and fry cashew nuts and raisins separately and keep it aside.
Boil milk in a heavy bottomed pan.
Then add the roasted vermicelli to the milk and cook till it becomes soft.
Keep stirring continuously it to prevent it from burning.
Then add sugar and mix till it completely dissolves.
Now add cardamom powder to the mixture and garnish it with cashew nuts and raisins..
