Vidya Baindur's Home Thali specials

MY SPECIAL HOLI THALI......PALAK-MOONG DAL BHAJI, KATACHI AMTI, BUTTERMILK WITH TADKA, TENDLI TALASANI, CAPSICUM BHAJIYA, PURANPOLI, & RICE..... PALAK-MOONG DAL BHAJI .. Recipe.... soak 2tabsp moong dal in water for 1 hour. chop 1 palak bunch.make tadka with oil,add rai,udid dal, jeera,crushed garlic pieces,curry patta,whole red chilli, 1 chopped green chilli, haldi..then add moong  dal stir..add some water kip lid &cook till it gets cooked..it shud not overcooked,then add salt, pinch  sugar,& add palak..cook for few minutes..palak moong is ready to serve.. KATACHI AMTI....Recipe... katachi amti recipe ..this amti is made with the water which we collect after boiling chana dal for puran  poli..in tht add water from the grinder after grinding puran. add small ball of puran in it.. keep aside.  then fry in some oil dhania seeds,lavang,dalchini piece, i,saunf, black pepper,whole red chillies,then add  1onion slices fry then add 2tabsp

Description... Fish Uppat ..A age old Traditioanal Fish curry ..Thanks to my friend Nisha Baliga Shennoy for this yummy recipe...She had prepared this curry with Saradines,so she called it pedve uppat,but I have made it with Mackerel (Bangda) and Prawns together.. Ingredients.. Bangda fish-5 cleaned and washed Prawns 8-10 cleaned and washed TO DRY ROAST 2 tbsp grated coconut 8-10 red dry chillies 1 tsp coriander seeds 8 seeds methi 8 cloves of garlic 1/2 tsp mustard 6 Teppal 1/4 tsp turmeric pd 1small ball -chinch salt to taste 1-2tabsp coconut oil METHOD Roast all the items that come under "TO DRY ROAST ". When cool, grind it to a smooth paste with chich and water. Transfer this to a vessel and adjust to gravy consistency. Bring this to a boil.Add salt. Now add the cleaned fish and bring it to a final boil . Garnish with Coconut oil and serve with hot Rice .