Wednesday, October 12, 2016

Ukde seeth , Tambdi Bhaji Amshi, Tendle Talasani , Nendra bale banana Tawa Rawa fries, Appi Midi Nonche , n Roasted Happolu smeared with Coconut Oil !

Ukde seeth , Tambdi Bhaji Amshi, Tendle Talasani  , Nendra bale banana Tawa Rawa fries, Appi Midi Nonche , n Roasted Happolu smeared with Coconut Oil !

 Thambdi Bhaji Amshi (Red Amaranthus Cooked in Coconut Based Spicy Gravy ) 
  • Thambdi Bhaji/ Red Amaranths ( Particularly the Mlorean Variety ) ... 1 huge bunch 
To grind to a fine paste 
  • Grated coconut..1 cup 
  • Roasted dry red chilly .. 6 or according to the spice
  • Tamarind ... chick pea size 
  • Salt to taste
  • Oil.. 2 tsp
  • Crushed Garlic ... 8 
Wash the red amaranths with enough water n roughly chop the leaves n tender stem .Pressure cook with little water for 1 whistle . 

Grind grated coconut , roasted chillies n tamarind to a fine paste .

Add the ground paste to the cooked stuffs .Boil well n then give the seasoning 

Tendle Talasani ! Ivy gourd sauteed in garlic !
  • Ivy Gourd -1/2 kg
  • Garlic flakes-10 or12  
  • Oil - 10 tsp
  • Dry red chillies-4 
  • water- little
  • salt to taste
wash n cut d end points of Ivy gourd n crush them lightly ..apply salt n keep it aside for 10 mts ..

In a kadai add oil, crushed garlic flakes  ,when it turns golden brown add dry chilly flakes n fry for sometime .. now squeeze d ivy gourd n roast it .. sprinkle water n cook it covered , on low flame ! saute in between , n cook till the veggies turn light brown !

.Nendrabale banana (Kerala Banana ) Tawa Rawa fries ! 
  • Kerala Banana- 2 
  • Red chilly powder- 4 tsp 
  • Hing /asafoetida- 1/4 th tsp .. 
  • Rice flour - 4 tsp
  • Rawa /semolina ..1 tblsp 
  • Salt to taste 

Slice kerala banana lengthwise .

In a bowl ,add chilly powder, rice flour  hing,salt  then sliced kerala banana ... n mix well ... keep for about  10 mts( sprinkle water only if needed ) 

Run the marinated banana with rawa  .

Heat a dosa tawa , apply pint of oil n then shallow fry on both sides till done 

Appe Midi  Nonche ( Tender very small variety of sour mango pickle 
  • Appe Midi /tender small variety mangoes..30
  • Salt coarse ..1/2 cup
  • Red chilly..15 to 20
  • Mustard seeds..1 tblsp
  • Hing/Asafoetida .. ( i use solid hing ) ... 2 piece
  • Turmeric pod ..1 small piece
  • Water .. 4 cup
Wipe the appe midi with dry cloth .

Boil water adding salt , cool it  .Add this to a porcelain pickle jar  , to it add appe midi,set this aside for about 3 to 4 days . shake it  everyday once .

Place Dry red chilly, mustard seeds, turmeric pod, hing under direct sun for few hours ... wipe the mixie jar n place even that under direct sun for few hours . 

Grind dry red chilly, turmeric pod, hing to paste , when 1/2 done add the mustard seeds n grind to a fine paste . Use the salt water for grinding .  Remove this ground paste n add it to the brined appe midi n mix well with a dry spatula . 

Note : make sure u use everything dry n moisture free , so that the pickle will have long shelf life . 

Bajile  Hapolu /Roasted Spicy Papad smeared with Coconut Oil

  •  Mirsange Hapolu /Spicy Papad ...4 
  • Coconut Oil.. 1 tsp

Roast the spicy papad n then apply oil on both sides . 

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