Ukde seeth, Dalithoy, Kadgi Chakko, Kadgi rawa fries with ground masala , Bibbe upkari n Ambuli nonche .
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 )
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
To grind to a fine paste
Pressure cook the raw jack fruit slices for 1 whistle ..cool 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 )
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 )
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 .