Nellikayi Uppinakayi / Gooseberry Pickle

Ingredients:
25 - 30 Gooseberry / Nellikayi
1 cup Coarse Salt
1.5 cups Pickle Masala

Recipe:

Clean and wipe the gooseberries using a clean cotton cloth.

Remove the seed from each gooseberry and chop it into medium sized pieces as shown in the picture below. Remove the seed.

Put chopped gooseberries, salt in a vessel and keep them aside by covering a lid for about 1-2 days.

Prepare the pickle masala(Around 1.5 cups masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel containing gooseberry pieces and mix them well. Add the salt water if required. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used after a day. For longer shelf life store it in a refrigerator.

Seeme Badanekayi(Chayote Squash) Boluhuli

Ingredients:
4 - 5 Chayote Squash / Seeme Badanekayi
2 medium sized Onions
3 medium sized Tomatoes
1 Green Chilly
1/2 cup soaked Green Peas
1/2 cup Yellow Lentils
1 tsp Rasam powder
Pinch of Turmeric powder
Large grape sized Jaggary
Small grape sized Tamarind
4 - 5 strands of Coriander leaves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Big pinch of Asafoetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Peel the chayote squash, Chop it into medium sized pieces as shown in the picture below. Cut the tomatoes, onion into medium sized pieces as shown in the picture below. Cut the green chilly into 2 pieces.

Put soaked green peas, washed yellow lentils in a pressure cooker. Add sufficient amount water and cook.(2 whistles) Once the pressure goes off, add chopped chayote squash, onion, tomato, green chilly. Add turmeric powder, salt, jaggary, squeezed tamarind water, little amount of water and cook them well.(2 whistles)

Once the pressure goes off, add the rasam powder, adjust the ingredients(salt, jaggary, tamrind, water) and bring them to boil. Add chopped coriander leaves, keep the Boluhuli in medium/low flame for about 1-2 mins and switch off the flame.

Put mustard seeds, cumin seeds and oil in a pan. Once it starts spluttering, add asafoetida powder, curry leaves, keep them for few seconds and then add it to Boluhuli. Mix well before serving. It goes well with Rice.

Pulka

Ingredients:
3 cups Wheat flour
1.5 cups Water
1/2 cup Milk
Salt to taste

Recipe:
Put wheat flour, salt in a vessel and mix well. Boil the water and pour this to the vessel containing wheat flour. Add milk and knead the dough as shown in the picture below.

Take little amount of dough and make a round ball.

Dip the ball in wheat flour and roll this dipped ball to a medium thin round shape using sufficient amount of dry wheat flour as shown in the picture below.

Heat the Tava and cook both the sides of Chapathi until it starts puffing in medium flame.

Place the Chapathi over the high flame for few seconds as shown in the picture below.

Serve hot along with any Palya / Sambar / Rajma Masala / Channa Masala / Badanekai Ennegayi. The above mentioned ingredients will serve around 18 Pulkas.

Doddapatre(SambraNi Soppina) Chutney

Ingredients:
1 cup of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
Pinch of Turmeric powder
Salt to taste
Small grape sized Tamarind
2 Red Chillies
3/4 cup grated Coconut
1 tsp Mustard seeds
1/4 tsp Cumin seeds
1 - 2 broken Red Chillies
5 - 6 Curry leaves
1 tsp Ghee
1.5 tsp Oil

Recipe:

Clean the doddapatre leaves and wash them.

Chop them into small pieces as shown in the picture below.

Put 1 tsp ghee in a thick bottomed vessel and heat. Add chopped doddapatre leaves, salt, turmeric powder and fry them for about 5 mins in medium flame until its cooked.  Keep it aside until it comes to room temperature. Put 1/2 tsp oil, red chillies in a pan and fry them in medium flame until it gives nice aroma.

Grind grated coconut, fried red chillies, tamarind, salt into smooth paste by adding sufficient amount of water. Add cooked doddapatre leaves and grind them together for about 1 min.

Put 1 tsp oil, mustard seeds, cumin seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and add the seasoning to Chutney. Mix well before serving. It goes well with Dosa/Idli/Rotti, etc.