Ambate Kaanakalyate Menskayi

Ingredients:
25 - 30 Kaanakalyate / Curry Fruit
2  Hog Plum / Ziziphus Mauritiana / Ber / Ambate(Amte)
1 Green Chilly
3/4 - 1cup grated Coconut
Pinch of Turmeric powder
2 medium lemon sized Jaggary

Salt to taste

2 tsp Sesame seeds
3 Red Chilies
1/3 tsp Fenugreek Seeds
Pinch of Asafoetida powder
1 tsp Mustard seeds
12 - 15 Curry leaves (5-6 for Masala and remaining for Seasoning)
2 tsp Oil

Recipe:

Wash the curry fruits and cut each curry fruit into two halves as shown in the picture below.

Put around 2-3 cups of water in a vessel, add little amount of salt and tamarind water and bring it to boil. Put this chopped curry fruit and bring them to boil and keep this in medium flame for about 3-4 mins Drain the water content and remove the seeds of curry fruit and keep it aside. Cut the hog plums into medium sized pieces as shown in the picture below. Cut the green chilly into two halves.

Put this chopped ingredients in a vessel add little amount of water, jaggary, salt, pinch of turmeric powder and cook them well by covering a lid.

Dry roast the sesame seeds until it gives nice aroma or it starts spluttering.
Put red chillies, fenugreek seeds, 1 tsp oil in a pan and heat. Fry them in medium flame until they give nice aroma. Add 5-6 curry leaves, asafoetida powder and fry them for about 1 min in low flame.

Put grated coconut, fried masala in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add fried sesame seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked vegetables and bring them to boil.(Add water, jaggary, salt if required) Keep the Menskayi in low flame for about 4-5 mins.

Put mustard seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add 6-8 curry leaves and add it to Menaskayi. Mix well before serving. It goes well with Rice, Dosas, Rottis, Idlis, etc.

Kayi (Coconut) Burfi

Ingredients:
6 cups finely grated Coconut / Kayi Turi
1.5 cups Milk
4.5 - 5 cups Sugar
6 Cardamom
2 tsp Ghee

Recipe:
Finely grate the coconut and keep it aside.

Put ghee in a heavy bottomed vessel. Add finely grated coconut and fry them for about 1-2 mins in medium/low flame.

Add milk, sugar and mix them well.

Keep stirring the mixture until almost all the water content gets evaporated. Add the mashed cardamom powder and mix them well.

Keep stirring this mixture in medium/low flame until it starts leaving from the bottom and becomes frothy in texture as shown in the picture below.

Put this into a ghee applied plate and gently tap the plate to spread the mixture evenly as shown in the picture below.

After a minute, cut it into diamond/square shaped pieces as shown in the picture below.

Remove the pieces and serve. Store them in an airtight container. For longer shelf life store them in a refrigerator.

Chetla

Ingredients:
20 - 25 Colocosia Leaves / Kesuvina Ele
35 - 40 Jackfruit seeds or 2 cups sprouted Green Grams
1 medium sized Yellow Cucumber
1.5 cups grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
Large grape sized Tamarind
Grape sized Jaggary
Salt to taste
Few pieces of dried Turmeric
4 - 5 Red Chillies
2.5 tsp Coriander seeds
3/4 tsp Cumin seeds
4 - 5 Cloves of Garlic
1 tsp Mustard seeds
6 - 8 Curry leaves
2 tsp Oil

Recipe:
Wash colocasia leaves, remove the stem and keep them aside for 1 day to fade away.

Take the leaf and roll them as shown in the picture below.

Hold both the edges and make a knot as shown in the picture below.

Repeat these steps for all the remaining colocasia leaves and prepare the knots as shown in the picture below.

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown coloured outer cover as shown in the picture below.

Mash the jackfruit seeds using any hard material as shown in the picture below. Cut the yellow cucumber, remove the inner part, seeds and chop them into medium thin 1 inch sized pieces as shown in the picture below.

Put the mashed jackfruit seeds, salt, required amount of water in a pressure cooker and cook.(3-4 whistles)

Put tamarind, little amount of water in a bowl and keep it aside for about 5 mins. Squeeze the tamarind and keep it aside.
Put the chopped yellow cucumber, salt, turmeric powder, chilly powder, jaggary, tamarind pulp, required amount of water and cook them well by covering a lid. Add cooked jackfruit seeds, colocasia leaves and cook.

Dry roast the red chillies, dried turmeric in microwave for few seconds and keep them aside for about 1-2 mins. Put dry roasted red chillies, grated coconut, cumin seeds, coriander seeds in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Add this ground masala to the vessel containing cooked vegetables, mix them gently and bring them to boil. (Add water, salt if required.)

Remove the outer cover of garlic cloves and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in colour. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and then add it to curry. It goes well with Rice / Chapathis / Rottis, etc.

Gobi 65 Dry

Ingredients:
1 medium sized Cauliflower
1/2 tsp Ginger Garlic Paste
3/4 tsp Garam Masala
1/2 tsp Pepper powder
2 tsp Red Chilly paste
3/4 tsp Chilly powder
Salt to taste
2 - 3 strands of Coriander leaves
3 strands of Curry leaves (1.5 strand for Masala + 1.5 strand for Frying)
Pinch of Asafoetida powder
1/4 cup All Purpose flour
1/2 cup Corn flour
1/4 cup Rice flour
4 Green Chillies
Oil

Recipe:
Chop cauliflower into medium sized pieces as shown in the picture below. Blanch this in salt water, drain the water and keep them aside.

Put 2-3 tsp oil in a thick bottomed vessel. Add chopped cauliflower and fry them for about 4-5 mins in medium flame until they turn light golden in colour.

Chop coriander leaves, 1.5 strands of curry leaves into small pieces as shown in the picture below. Add rice flour, all purpose flour, corn flour, chilly powder, garam masala, red chilly paste, asafoetida powder, ginger garlic paste, black pepper powder and salt in a vessel. Add chopped ingredients to the same vessel.

Mix them well by adding sufficient amount of water. Don't make the batter too thin. Add cauliflower pieces and mix well.

Keep oil in a thick bottomed vessel and heat. Put dipped cauliflower in hot oil and deep fry until it turns golden in colour.

Cut green chillies into two halves, remove seeds and apply pinch of salt and keep them aside.

Add this fried cauliflower again in hot oil, add cut green chillies, curry leaves and fry them together for about 1-2 mins.

Remove this from oil, serve hot along with tomato ketchup. I tried this recipe from Vahrehvah. Thanks Sanjay for this wonderful recipe.