Ingredients:
*2 to 3 - mangoes ( small sized, ripe and sweet) or 1 to 2 cups - cubed pineapples
*2 tbsp - grated coconut, fresh/frozen
*2.5 to 3 tsp - ellu/til/sesame seeds
*3 - dry red chilies, low to medium spiced
*1/2 tsp - paprika
*1 tsp - jaggery
*1/2 tsp - tamarind paste
*1 to 2 tsp - oil
*1/2 tsp - mustard seeds
*3 to 4 - curry leaves
*a pinch - hing
*salt as per taste
Method:
1.Wash and cube the mangoes/pineapple;
2.Cook with salt and water for about 3-4 mins or until done.
3.Drain the water and keep aside. Keep the mango seeds too, if the mangoes are small.
Note:
*I retained the mango skin this time.
*But the skin was a little bitter.
*So, you might want to peel off the skin , unless they are Indian mangoes.
4.Dry roast sesame seeds and red chilies;
5.Grind with coconut , paprika and water to a smooth paste.
6.Add the masala paste to the cooked mangoes and boil well.
7.You can add water to get the desired consistency.
8.Add the tamarind paste, jaggery , salt and mix well.
9.Heat oil and temper with mustard seeds, curry leaves and hing;
10.Serve hot with rice and enjoy..........
2.UPPU HULI DOSE
Ingredients:
*1 cup - raw white rice soaked in water for about 4-5 hrs or overnight
*2 to 3 tbsp - fresh/frozen grated coconut
*3 to 4 - dry red chilies
*1/2 tsp - paprika
*1 to 2 tsp - coriander seeds
*2 tsp - jeera
*1/4 tsp - tamarind paste
*1-inch - ginger
*Salt as per taste
Method:
1.Grind the soaked rice and grated coconut to a smooth paste in a blender.
2.Add water as required.
3.Add the remaining spices and pulse a few times so that the spices are ground
coarsely.
4.Add enough water to the batter to make it watery and pourable.
5.The batter should be of the consistency of neeru dosa batter.
6.Add salt as per taste and mix well.
7.Heat a girdle/tava and pour a few drops of oil all over it.
8.Take a ladle full of batter and spill it all over the tava, little by little.
9.You can even tilt the tava to spread the batter evenly.
10.However, you will NOT be able to spread the batter with the back of the ladle
like the usual dosa batter as it is very watery.
11.Cook covered for a minute for two
12.Once done, fold the dosa into half and then to another half to form a
triangle.
13.Note that this dosa is to be cooked only on one side.
14.Remove from stove and serve hot with ghee/butter, curds or any chutney of
your choice.
3.GOLI BAJE
Ingredients:
*1 cup Maida
*1 1/2 cups Sour Curds
*6 to 7 Green Chillies – Chopped small
*Salt – to taste
*Cooking Soda (Soda Bicarb) – a pinch
*Oil for deep frying
Method:
1.Mix Maida, Sour Curds, Green Chillies,and salt in a bowl.We can add (Kari bevu)
leaves
2.Store this overnight or in the morning, for about 8 to 10 hours. This will
help the flour ferment into a thick gravy.
3.The next day, or in the evening, make medium sized balls and fry in oil in a
deep pan.
4.Serve hot with tomato ketchup and tea.
5.Garlic chutney is best combination for this.
NEXT WEEK SPECIAL.
1.FISH CURRY
2.KORI ROTTI
3.SEMEDA ADDE
4.BUNS
