Methi Leaves Ambado

Ingredients :

Methi leaves – ¼ cup chopped

Rice flour – ½ cup

Chopped onion (optional) – ½

Red chili powder – 3-4 tsp (as per taste)

Asafoteida (Hing) – a generous pinch

Salt – as per taste

Method :

Take all the ingredients in a bowl and mix well and let it rest for 30 mins. Do not add water to the mixture at this stage.

After 30mins check if you are able to form round balls. I have added onion here since it gives out water I was able to make round balls. If not add minimal water to the mixture and check if you are able to form the balls.

Heat oil and drop these balls and deep fry them until done. The pakodas are ready to be served!!

Sala Ambe Koddel / Brined raw jackfruit & mango curry

Ingredients :

Sala (Brined raw jackfruit) – 8-10

Kalambo  (Brined raw mango) – 1

Fresh coconut – 1 cup

Roasted red chillies – 10 or as per taste

For Tempering :

Garlic flakes – 10-12

Oil

Method :

Slice the sala and kalambo into ½ inch pieces. Wash these slices and cook them separately until they are soft.

Grind fresh coconut with red chillies and make the masala ready.

In a kadai add the masala along with cooked sala and kalambo. Check the salt before adding since the main ingredients already contains salt. If salt is less then add it to this mixture and boil it.

Temper the mixture with garlic flakes fried in oil and boil for a minute. Sala ambe koddel is ready!!

Kichidi / Sweet Pongal

Ingredients :

Chana dal – ½ cup

Broken wheat – ½ cup

Ghee – 4 tbsp or more as per taste

Sugar – ¾ cup

Fresh coconut – ¾ + 1 tbsp cup

Cashews and raisins

Method :

In a pan dry roast chana dal and broken wheat separately.

Pressure cook the above ingredients one at a time. Add cashews while pressure cooking so that it’s cooked.

In a pan add the cooked dal and broken wheat and add sugar and mix the sugar until the sugar dissolves. Add raisins and fresh coconut to this mixture and cook until the mixture turns to solid mass.

Serve Kichidi topped with ghee and sliced riped bananas if needed.

Corn Mixture / Corn Chivda / Corn Chooda

Ingredients:

Corn Poha – 2 cups 

Peanuts- ½ cup

Raisins- few

Cashew pieces – ¼ cup

Fennel seeds (saunf)- 2 tsp

Sugar – As per taste

Curry Leaves – 8-10 leaves

Oil – For deep frying

For Sprinkling:

Red Chilli powder – ½ tsp (or as per taste)

Turmeric powder – ¼ tsp

Salt- To taste

Method

Mix the ingredients under “For sprinkling” and set it aside.

Heat the oil and once it’s hot deep fry corn poha in small batches. When it’s hot add the spice mixture and toss well. Repeat this for rest of the poha.

Fry peanuts and cashew nuts until they turn light brown in colour.

Fry raisins until they plump up. Fry curry leaves till they are crisp.

Fry fennel seeds in few drops of oil and keep aside.

Crush curry leaves and mix all the fried items and toss well. Add salt, chilli powder and sugar if needed. Corn Chivda is ready!!

Mitta ghallale Avale kadi (Brined gooseberry kadi)

Ingredients :

Brined avalo (gooseberry) - 4
Coconut 1/2 cup
Roasted red chillies
Jeera - 1tsp
Garlic flakes
Oil

Method :

Soak the amla in water for 30 mins to remove excess salt.
Dry roast jeera. Grind coconut, red chillies. amla and roasted jeera to a paste with little water. Now boil this paste properly and in the end give a tadka of garlic flakes in oil.