Sunday, April 10, 2016

Ukde seeth, Dalithoy, Kadgi Chakko, Kadgi rawa fries with ground masala , Bibbe upkari n Ambuli nonche

 Ukde seeth, Dalithoy, Kadgi Chakko, Kadgi rawa fries with ground masala , Bibbe upkari n Ambuli nonche

  • Toor dal - 1 cup
  • Green chilly - 4  or according to the taste 


  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick ) 

In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well 

Kadgi Chakko ! ( Raw Jack fruit in coconut based dry masala ) 

  • Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )
To grind
  • Grated coconut- 2 cups
  • Roasted dry red chillies- 6 to 8 or according to the taste 
  • Urid dhal- 2tsp
  • Tamarind - Tamarind seed size 
  • Salt to taste


  • Oil-1 tsp
  • Mustard  seeds-1/2 tsp
  • Curry leaves- 1sprig

Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water ) 

In little oil , fry urid dhal till brown ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle ) 

In a kadai add oil, sputter mustard seeds n add curry leaves , ground masala , the retained water along with salt n roughly mashed raw jack fruit n boil well till the water evaporates .  

Kadgi Rawa Podi /  Raw jackfruit  deep fried with ground batter n semolina 

  • Raw Jack fruit slices-  8
  • Semolina/Rawa  - 1/4 th cup
  • Oil for deep frying 
To grind to a fine paste 
  • Raw Rice- 1 cup 
  • Dry red chillies- 6 to 8
  • Asafoetida /hing-2 pinch ( i use solid hing )
  • salt to taste 

Pressure cook the raw jack fruit slices for 1 whistle n keep aside

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a thick batter ( sprinkle little water while grinding )  

Apply the ground batter to the cooked raw jack fruit slices n keep aside for 1/2 an hour 

Heat oil in a kadai ,   Run each marinated raw jackfruit pieces over semolina n deep fry till crisp  3 at a time . 

Tendle Bibbe Upkari Version 1 ( Gherkins n tender cashew nut stir fry )

  • Tendle /Gherkins - 12 
  • Tender Cashewnuts - 100 counts 
  • water -1 cup 
  • Salt to taste 


  • Oil-2 tsp 
  • Mustard seeds-1/2 tsp 
  • Broken red chillies - 3 


  • Grated coconut - 2 tbsp 


Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin .. 

Wash n chop the gherkin n  thinly slice them  length  wise . 

In a kadai add oil , splutter mustard seeds, add torn dry red chilles , peeled  cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well . 

Ambuli Nonche ( Raw Mango Pickle Amchi style )

  • Raw Mango- 2 Medium

To Grind

  • Dry red chilles - 1 fist
  • Rock salt - 1 fist
  • Mustard seeds- little less than 1 fist
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing )

Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar . 

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