Skip to main content

My Thali... Venti Menas (Alu Stems Saar).., Alu Paanachya Gathi chi Talasani. ( Tera Paana chya Gathi chi Bhaji ), Tisrya Malavani Sukke... Shells sukka... Neer Dosa or Paanpole,...n....Rice.


Venti Menas (Alu Stems Saar)..

Recipe..
its very easy,
remove thin skin from alu stems.make long pieces,

add water 1 or 2 kokum..crushed garlic.green chilli long cut..

Add salt.,little gud,.boil it till stems get soft.

it needs only 3 to 5 minutes.

then add tadka with ghee .,lots of crushed garlic,.n whole red chilli .

.stems saar is b teady to serve.




Alu Paanachya Gathi chi Talasani.
( Tera Paana chya Gathi chi Bhaji )

Recipe...

Wash n clean tera paan means alu bhaji leaves. Lkeep it for drying.. 

It shudm be slightly dried then make knots of it.. 

Then in pressure cooker make tadka with little more of oil.. add lots of Crushed Garlic , 

red whole chillies , themn after frying add chilli powder, haldi, salt in it.. and add gathis.. 

Add little of sugar or gud as per taste..mix it nicely add imli juice in it..

Add very little of  water n cook it only for 1 whistle.

Talasani is ready to serve.



Neer Dosa or Paanpole

Recipe...

1-soak rice for 3-4 hours in water.

grind rice,grated coconut,  ,salt and sugar(optional)with water in a fine paste.

3-add some water and make that paste thin to spread dosas.

4-The batter doesnt need fermentation..we can make dosas immediately 

4-take non stick tawa and spread thin dosas on it

5-apply some oil on tawa to take out dosas easily.

while spreading batter on tawa..do not pour it in the middle of tava..but take a hot pan in 

the hand & pour it from the side n go on rotating tava round..so tht batter willl be spread 

evenly..n will be thin like lace..keep the batter thin.

We can remove Paanpola without turning the side of it while frying.. or we can fry it 

slightly from other side turning its side..

Neer Dosa is ready to serve.



Tisrya Malavani Sukke... Shells sukka...

Recipe..

Boil the Tisarya (shells ) with little turmeric powder and saltn water for1 boil.

when it is  Cool and discard empty shells... keeping the meaty part along with one shell .

  1. Heat a pan.add some oil..fry the chopped onion till lightly coloured stirring it.

  2. Add ginger, garlic, and coriander leaves, green chillies chopped.n curry patta.

  3. Add fresh grated coconut,and roast till coconut fryes slightly...Then add chilli 

  4. powder, garam masala, some malvani masala , haldi..salt..

  5. Add boiled shells in it.. add kokum in it..

  6. Adjust salt if needed..

  7. Boil it nicely..make it dry as much as you need.

  8. wIn another pan, heat oil. Add remaining onions and stir till lightly caramelized..

  9. Add red chilli powder, turmeric powder, garam masala powder, 

  10. and malvani Masala. Stir well. add little water to loosen the masala. Keep

  11.  stirring..add kokum and clams along with salt to taste. Stir well to incorporate the 

  12. masala with tisrya.dd water and cover the pan. Bring it to a simmer and cook for 

  13. another 5 minutes..Switch off gas.and garnish with chopped coriander leaves.





Comments

Post a Comment

Popular posts from this blog

Mangalore Buns... Hot , Puffed , Yummy Buns For Breakfast..

  Mangalore Buns... Hot, Puffed ,Yummy Buns.. Ingredients.. Riped Bananas Mashed... 2 big Curd .. 4 tabsps. Salt ...1tsp or more if you want Sugar or Gud.. I have used Sugar. ..5 tabsps. Maida ..2cups.. you might some more while  kneading. Baking  Soda ..1/2 tsp.(Half tsp.) Preparaion.. Take maida in a mixing bowl..keep it aside. Mash well riped Bananas with hands or fork Add Sugar ...You can use Jaggery instead of Sugar.. Add cooking soda..salt n  curds in Mashed  Bananas ..  Mix it nicely. Add this to the Maida make a  dough. Knead soft Dough. Keep it over night  next day .Make small thick Pooris and deep fry  in hot oil..  If you use jaggery it will be more brown after  frying.. Mangalore Buns r ready to serve.
Post a Comment
Read more

Maharashtrian Goda Masala...Home Made Brahmani Goda or Kala Masala Powder..

 Maharashtrian Goda Masala...    Its a Home made Fresh Maharashtrian  Brahmani Goda Masala powder..I use this this  Masala in my regular  dishes like Amti, Bharali  Vangi, or any vegetables , Many Vegetable   Sabjis,  Dal Rice Khichdi, or Masale Bhaat , we  can even spread this Masala with some oil on  rotis n make rolls n eat. We can make Masala  Chapati. It us used in making Cutlets.. we can  add it in aby non veg dishes with eggs, fish or  meat..  Ingredients..   Use same Big Wati or Cup for measurement . 1...Dhane ( Dry Coriander Seeds )... 4 Big Wati. 2...Regular Jeera (Cummin Seeds.)... 1/2 Wati 3....Shaha Jeera.. 6 tsps. 4...Lavang (Cloves ).... 4 tsps. 5...Dalchini (Cinnamon)... 8 to 10 pieces about 2  inch each. 6.... Methi (Fenugreek Seeds)....1 tsp. 7....Rai (Mustard Seeds)...1tsp. 8....Hing Khada..2 pieces or 3 tsps Hing powder 9...Whole Lal Mirchi... Dry Whole Red Chillies..8  to 10. 10... Haldi ( Turmeric Powder)... 1tsp. 11...Dagadful (stone flower ).. 5 to 6 12... Tej P
Post a Comment
Read more

Bread Thalipeeth... Very Good Of Use Of Left Over Bread...

Bread Thalipeeth  Recipe... Ingredients.. Brread Slices...5 to 7 big Fine Rawa (Suji ) Green Mirchi (Chillies)..3..4 Garlic ..2 big Dhania leaves.. as needed Onion.. 1 big chopped finely Sugar... 1sp or as per taste Salt..as per taste Water.. as needed Oil.. for frying Method.. Put 5 to 6 bread slices in water..immediately press it n remove water n take it in a bowl, Then add 1cup fine rawa..add salt .little of sugar,  Add chopped finely green mirchi, dhania leaves.n little of garlic grated. ( this time I added 2tsps of green masala.i.I green chillies.,grated garlic n dhania leaves chutnney)   . Add chopped finely onion..n mix it nicely n make dough for thalipeeth.if you need some water u can sprinkle some on the dough n,make ot soft.. Take parching paper or butter paper then apply some oil n keep 1 ball of dough n press it  make round thin like  puri or chapati   Shallow fry it on a pan with applying oil from both sides,make churchuri ( crispy ) n serve it..
Post a Comment
Read more