Categories
Dessert Sweets

(87) Pancake

Ingredients

Method

  1. Prepare the batter following the instruction given on the pancake mix box.
  2. Pour the batter on dosa tawa either in stencil or round shape.
  3. Roast in butter or ghee .
  4. Serve hot with different toppings like nutella spread, honey, maple syrup, athana no sambhar for salty ,hot and tangy taste , golkeri for sweet and tangy taste or as your desire.
Pouring consistency of batter
Making of heart shaped pancake.
Pancakes with different spreads
Achari pancake
Categories
Pickle

(86) Boriya Keri Gunda

Water Pickle.

Ingredient

  • ½ kg. Keri.( Mango)
  • ½ kg. Gunda.( Gum berry)
  • ¼ kg. Salt.
  • 2 tbsp. Turmeric powder.
  • 2 tbsp. pure Castor oil. ( buy from the grocery store).

Method

  1. Wash keri and Gunda  thoroughly.
  2. Cut keri into 1 cm. size cubes.
  3. Separate each gunda from its berry with the help of scissors. Keep small stalks with each gunda
  4. Apply castor oil on mouth of each gunda with finger.
  5. In sauce pan mix keri and gunda  with salt and turmeric powder.
  6. Add castor oil in it and mix thoroughly.
  7. Close the lid of the pan and do not disturb for one day.
  8. For next 3 days stir the mix 3 to 4 times a day. Rest of the time keep the lid closed.
  9. After 4 days transfer pickle into glass or plastic jar.
  10. Add 3 glass of cooled , boiled water in the jar.
  11. Pickle will be ready in 20 days but every day stir the mix 2 times .
  12. Enjoy this pickle with Khichadi, Kanki, Pulav, Roti or as your desire.
Raw Mango
Gunda with small stalk
Marinated keri and gunda
Categories
Pickle

(85) Keri no murabbo

Mango jam

Ingredients

Mango seeds which we kept while making gol keri and keri gunda athanu.

  • ¾ cup Mango pulp
  • 1 cup Sugar

Method

  1. Pressure cook all mango seeds upto 3 whistles.
  2. Scrap pulp from seeds. Strain the gathered pulp.You will get ¾ cup pulp from the seeds of 1 kg Mangoes.
  3. Mix  sugar and pulp thoroughly in thick bottomed sauce pan.
  4. Cook for 5 minutes on medium flame. Stir continuously, otherwise it will stick at the bottom.
  5. After 5 minutes cook on slow flame. Stir continuously.
  6. Check jam consistency after 8 minutes by dropping one drop on plate. Stir continuously.
  7. After 10-15 seconds hold plate horizontal . If drop shift, it  means jam is not ready.
  8. Stir continuously and again check after 2 minutes. This time drop remains at its place , it means jam is ready.
  9. Cool it down for 15 minutes, but occasionally stir the jam even after swiching off the flame.
  10. Pour the jam in clean, dry glass jar and store at room temperature for whole year.
  11. Enjoy Mango jam with bread, toast, roti, bhakhri, paratha or as your desire.
Steamed Mango seeds
Scrap seeds
Mango pulp
Strained mango pulp
¾ cup Mango pulp
1 cup Sugar
Pulp with sugar on gas stove
Check the consistency
Pouring consistency of jam
Categories
Faral Sweets

(84) Shakkariya no Sheero

Ingredients

  • 500 gms Sweet potato.
  • 500 ml. milk.
  • ¾ cup sugar.

Method

  1. Wash and peel sweet potatoes.
  2. Pressure cook upto 3 whistle.
  3. Smashed steamed sweet potatoes when it is warm.
  4. In big nonstick kadhai mix smashed sweet potatoes and milk.
  5. Turn on flame and reduce milk. Stir continuously upto lump formation.
  6. when lump of sweet potatoes form turn the stove on slow flame and add sugar.
  7. Mix sugar thoroughly and again reduce the quantity to its half.
  8. Sweet potatoes shiro is ready.
  9. Garnish (optional) with chopped almonds and cardamom powder.
  10. Serve either hot or chilled as you wish but with love and smile.
Peel skin of sweet potatoes and cook in pressure cooker.
Smash boiled sweet potatoes
Adding milk into smashed sweet potatoes
Milk is mixed with smashed potatoes.
Milk reduced to ½ quantity.
Shakkariya no Sheero
Categories
dips

(83) Aachari Dips & Farali Dips

Curd dips.

A) Achari dips

Ingredients

Method

  1. Churn hung curd with wooden or metal churner.
  2. Add athana no sambhar and again churn for 2 times.
  3. Achari dips is ready .Serve with Pizza, Nachos, Khakhra, Chila, Garlic bread or as your desire.

B) Farali dips

Ingredients

  • 100 gms Hung curd.
  • 1 tb.sp. coarse ground nut.
  • ½ tsp. salt.
  • ½ tsp. green chilli paste
  • ½ tsp. freshly cut coriander leaves.

Method

  1. Churn hung curd with wooden or metal churner.
  2. Add all the ingredients and again churn for 2 times.
  3. Farali dips is ready. Serve with Potato Chips, Banana Chips, Purple Yam Chips, Jackfruit Chips
Categories
Faral

(82) Kand ane sabudana na vada

Ingredients

  • 2 cup steamed and smashed (purple yam) surati kand.
  • 2 cup soaked sabudana.
  • 1 cup coarsely crushed khara singdana( salted peanuts).
  • 1 tbsp. Ginger paste.
  • 1 tbsp. Green chilli paste.
  • 2 tbsp. lemon juice.
  • 2 tsp. sugar.
  • 2 tbsp.finely chopped coriander leaves
  • salt to taste.

Method

  1. Previous night wash 1 cup sabudana and soaked in 1 cup of water.
  2. Next morning sabudana becomes soft and fluffy. check with your finger and thumb .If one soaked sabudana is smashed with your fingers then it is perfect for vada or khichadi.
  3. Peel skin of kand .Wash properly and cut into pieces.
  4. Steam kand upto 3 whistles.
  5. Once pressure released remove kand strainer from cooker.
  6. Smash kand with potato smasher.
  7. In one plate mix mashed kand, sabudana and all other ingredients thoroughly
  8. Make 3 inches size balls.
  9. Gently press each ball in between you palms .
  10. Deep fry all vadas.
  11. Serve with Green chutney, farali chutney and Dahi ni chutney.
Cut and peeled purple kand pieces cook in pressure cooker.
Steamed kand smashed with potato smasher.
Previous night soak sabudana .
Morning or after 8 hrs.check softness of sabudana with fingers.
Kand sabudana vada
Deep frying
Categories
Pickle

(81) Keri Gunda Athanu

Mango and Gumberry pickle

Ingredients

Method

  1. Wash keri and cut into 1 cm. small pieces.
  2. Add 2 tbsp. salt and 1 tsp.turmeric powder . Marinate this for 24 hrs.
  3. After 24 hrs. remove keri pieces in strainer. You can use this strained salt turmeric water in pickle like khati gurmar,dara, kerda,lila mari and gunda.
  4. Wash gunda thoroughly and wipe with cloth so no water content remains.
  5. Gently smash gunda and remove seeds .Cut each gunda into 4 pieces.
  6. Mix sambhar, keri and gunda in one big vessel.
  7. Next day add oil in it and again mix thoroughly.
  8. Keri gunda pickle is ready.
  9. Fill up this pickle in clean ,dry and air tight glass jar .
  10. Serve with love and smile and enjoy this pickle whole year.
keri tukda from vendor
cut and separate seed portion from keri tukda
Each big piece cut into small 1 cm. cubes
Marinated keri
Athana no Sambhar
Gunda
Deseed gunda
Keri,gunda and sambhar in sauce pan
Keri gunda nu athanu
Categories
Pickle

(80) Gol keri Athanu

Mango Jaggery Pickle

Ingredients

  • Gol keri sambhar masala readymade 250 gms.(1 cup)
  • 1 kg.raw mango.
  • 250 gms. kharek.
  • Finely chopped jaggery 4 cups.
  • ½ cup sugar.
  • 1 tbsp salt.
  • ½tsp Turmeric powder.

Method

  1. Buy readymade golkeri sambhar masala,raw mangoes and Kharek.
  2. Wash mangoes and cut into small pieces without peeling. Keep the seeds aside . You can use for making mango jam later on.
  3. Cut Kharek into small pieces with the help of beetal nut cutter.
  4. Mix 1 tbsp. salt and ½ tsp. turmeric powder with mango pieces. Keep aside for 24 hrs.
  5. After 24 hrs. remove mango pieces from turmeric salt water.(This water is known as Khatu  pani. Which is used in preparation of pickles like Boriya gunda, Lila mari, Garmar, Dara, Kamal kakdi, Kerda pickles) Dry mango pieces under the fan for 1 hr.
  6. Add pieces into turmeric salt water and keep aside for 1 hr.
  7. After one hour.
  8. Remove kharekh from turmeric salt water.
  9. In big kadai or sauce pan mix gol keri sambhar with mango pieces and kharekh pieces.
  10. Add jaggery and sugar in it. Give nice stir and keep aside for 24 hrs.
  11. Next day again mix thoroughly .
  12. Store in clean,dry,air tight glass jar after jaggery and sugar dissolves completely.
  13. Enjoy with thepla,puri,roti, paratha or as you like.
Golkeri sambhar with Kashmiri chili powder
Mango pieces mix with salt and turmeric powder.
Kharek
Jaggery and sugar.
Jaggery mix with mango and kharek
Bottled Gol keri
Categories
Pickle

(79) Athana no Sambhar

Pickle masala

Ingredients

Method

  1. Clean both rai and methi kuriya .
  2. Dry roast salt on slow flame.
  3. In one big kadai ( wok) mix all dry ingredients .
  4. After mixing thoroughly add oil and again mix with hand so no lump will form.
  5. Now it is called sambhar ( pickle masala)
  6. You can store it in air tight container for year or more.
  7. You can make any pickle with this masala and use in vegetables and roti or paratha for making achari dishes .
Rai kuriya
Methi kuriya
All ingredients
sambhar
Categories
soup

(78) Vegetable stew

Ingredients

  • 4 cups water
  • ¼ cup green peas.
  • ¼ cup pea sized cut carrots.
  • ¼ cup pea sized cut onion.
  • ¼ cup small florets of cauliflower
  • 1 cup fine paste of tender coconut or 1 cup paste of Shrifal after removing brown colour skin.
  • 1 tbsp. coconut oil.
  • 2 cloves.
  • ½ inch cinnamon stick.
  • 4 coarsely grind black pepper.
  • 2 bay leaves.
  • 8-10 Curry leaves.
  • ½ inch finely diced or paste of ginger.
  • 2 tsp. salt
  • 2 tbsp. finely chopped coriander leaves.

Method

  1. Heat coconut oil in saucepan.
  2. Add all dry spices and saute for 1 minute.
  3. Add curry leaves and ginger paste .Mix it quickly.
  4. Add all vegetables .Saute for 2 minutes. Add salt and 3 cups water.
  5. Side by side boil 1 cup water and add coconut paste in it.
  6. Strain coconut paste water in saucepan .
  7. Boil for 5 minutes so vegetable stew is ready.
  8. Garnish with coriander leaves.
  9. Vegetable Stew is ready .
  10. Serve with love and smile.
Mix vegetables for stew.
Soute vegetables for stew.
Tender coconut cubes
Soak coconut cubes in boiled water.