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.