Onion sanna polo

Another aamchi delicacy had as a side dish during meals.  

Coconut grated one and a half cups

Rice.  1 cups soaked for about two hrs

Tamarind lemon size

Red chillies. ( fried and a mix of both kashmiri and spicy) around 12-15 ( as per taste)

Salt to taste

Jaggery a scrape

Onions 2 small cut fine

Hing 1/2 tsp

Grind coconut red chillies tamarind to a fine paste with little water.

Then grind the rice to a coarse paste with  little water.  Mix with the coconut masala and make sure the batter is thick not like dosa !

Add salt jaggery and hing and the finely cut onions.

Heat a flat tava and make small pancakes!  Drizzle oil and roast till golden ! 

Kesaribaath

This is my husband's and son's (not so much) favorite .  I find it a bit difficult to get the right texture tough the procedure is quite simple.  It can also be made as a one pot dish in the cooker!! ( that for another time) 

The recipe is adapted from my aunt's and friend Sandhy N Kamath's recipe. 

One cup basmati rice 

Two cups water ( or enough to cook the rice ) 

One cup sugar

Cinammom 1 inch

Cloves.  4-5 

Cardamom 2

Kesar a few strands soaked in 2tbsp milk

Kesari colour optional a few drops

Cashew and raisins and other dry fruits

Ghee 2- 3 tbsp

Method

Cook rice till just done.

In a kadai take one tbsp ghee and fry the dry fruits and keep aside.

In the same kadai add another half tbsp ghee and when hot add the cardamom, cinamom and cloves.

When it spluttlers add the rice and sugar . Lower the flame and add the kesari milk and colour and stir well till it leaves the side.

Stir in the dry fruits and add the remaining ghee and switch off .

Serve hot !! 

Karate gojju (tikse godse)

This is adapted from the recipe of Vidya Pai.  Another great way to eat bitter gourd!  

3 karela chopped into small bits, add salt and keep aside.

Lemon size jaggery grated ( as per taste)

Lemon size tamarind pulp

Rasam pwd or sambhar pwd (i use sambhar pwd)

Chilli pwd 1tsp as per taste

Tadka : coconut oil, rai curry leaves

Wash the salted karela and squeeze out the water.

In a kadai prepare tadka, add the karela and saute on low flame till done and slightly brown ( can make crisp if desired).

Add chilli pwd, sambhar/rasam pwd, jaggery and tamarind pulp. Mix well, check seasoning and adjust as per taste! 

Cook for a couple of minutes till gravy thickens ! 

Note : you can also give a garlic tadka.

in a kadai, heat some oil, add somecrushed garlic (with skin ) and saute . The add some red chillies.  The add the karela. the remaing steps are the same. 

(but wihthout the tadka )