Neeru Mavinakayi(Brined Raw Mangoes) Gojju

Ingredients:

8-10 Raw Brined Raw Mangoes / Neeru Mavinakayi
2 - 3 large Lemon sized Jaggary
Pinch of Turmeric powder
1 - 2 Green Chillies
1/2 tsp Chilly powder
1 tsp Rasam powder / Sambar powder
3 - 4 flakes of Garlic
Big pinch of Asafetida powder
1/2 tsp Cumin seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Wash the mangoes and keep them aside. Soak this in a water to remove the extra salt content.

Cut each mango into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put this chopped mangoes, green chillies in a pressure cooker. Add jaggary, turmeric powder, chilly powder, sufficient amount of water and cook them well (2-3 whistles). Once the pressure goes off, add rasam powder and keep the Gojju in medium/low flame for about 5-10mins.

Remove the outer cover of garlic flakes 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, asafoetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.

Kesavina Soppina Dose / Colocasia Leaves Dosa

Ingredients:
10-12 Colocasia leaves / Kesavina Ele (Small or medium sized)
2 cups White Rice
1 tsp Black Gram seeds / Uddina Bele
1 tsp Yellow Lentils / Togari Bele
1 tsp Bengal Gram seeds / Kadle Bele
1/2 cup grated Coconut
Small lemon sized Tamarind
2 tsp Jaggary
6 - 8 Red Chillies
2 tsp Coriander seeds
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds
Few pieces of dried Turmeric or 1/4 tsp Turmeric powder
Big pinch of Asafetida
1 medium sized Onion
Salt to taste
Oil / Ghee

Recipe:
Soak white rice, black gram seeds, yellow lentils, bengal gram seeds together in water for about 4- 5 hrs. Wash the soaked ingredients 2-3 times in water and keep it aside. Put red chillies, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, dried turmeric, 1 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafetida powder and fry them together for few seconds.

Chop the colocasia leaves and onion into small pieces as shown in the picture below.

Grind soaked rice along with fried masala, tamarind, jaggary, grated coconut, salt into medium smooth paste by adding required amount of water. The consistency of the batter should be like that of milkshake. Add the chopped colocasia leaves, onion to the vessel containing rice batter and mix them well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the flat spoon as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 2 - 3 mins in medium flame.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 12 - 15 dosas.