Saturday, November 19, 2016

White Rice, Alsande Batate Upkari, Jeev Thori Ambat , Karathe Kismuri, Ambuli Nonche n Chibbda Harshale ..

White Rice, Alsande Batate Upkari, Jeev Thori Ambat , Karathe Kismuri, Ambuli Nonche n Chibbda Harshale

 Alsande Batate Upkari, /Yardlong Beans  n Potato Stir fry 
  • Tender Yardlong beans /Alsando - 1/4 th kg 
  • Potato-2 
  • Oil- 2 tsp
  • Mustard seeds-1/2 tsp
  • Dry red chillies- 3 or 4 or according to the taste .
  • Grated coconut- 3 tsp 
  • Salt to taste 
Wash Alsando n Potato .

Chop Alsando , peel the potato n then chop it into small cubes.

In a kadai add oil, splutter mustard seeds n add torn dry red chillies , add the chopped vegetable n then water along with salt . Cover n cook till done ..Add grated coconut , mix well .

.Jeev Thori Ambat ( Tender Thur Cooked in Coconut Based Masala 
  • Tender Thur  - 2 cup 's
  • Potato- 1   
  • Onion - 1 medium 
To grind
  • Grated Coconut- 2 cups
  • Roasted red dry chillies-4 to 5  or according to the taste
  • Tamarind- Tamarind seed size 
  • Salt to taste 

  • Oil - 2 tsp
  • Chopped onion - 1 medium 

Peel potato to 2 inch pieces .

Pressure fresh thur pods  , chopped potato along with chopped onion for 1 whistle .

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

Add the ground masala , salt to the cooked stuffs , boil it n then do the seasoning .

.Karathe Kismuri /Bitter Gourd Kosmbari ..
  • Bitter Gourd ... 1 huge
  •  Salt to taste 
  • Oil to deep fry 
  • Grated coconut...1/2 cup 
  • Green chilly 2 or 3 
  • Tamarind ...Goose berry size ( soak in little water for 10 mts , squeeze well n discard the residue n retain the water ) 
  • Onion ...finely chopped ... 1

 Wash the bitter gourd n slightly scrap it ..Chop it into 1 inch pieces ..apply salt n set aside for 1/2 an hour .

Heat oil in a kadai , squeeze well the bitter gourd pieces n deep fry till crisp ...remove it on tissue paper to remove excess oil .. 

In a bowl add the grated coconut, chopped green chilly, tamarind water , chopped onion n mix well with hands ... add in fried bitter gourd pieces ,mix again n serve immediately .

Chibbada Harshale (Muskmelon Rasayana )
  • Thick coconut Milk freshly made or canned ones  -1 cup
  • Muskmelon -1 
  • Grated Jaggery -1/4th cup or according to the taste 
  • Powdered Cardamom -1/2 tsp
  • Thin Phovu/Beaten rice -1/2 cup 

Grind grated coconut n squeeze out thick milk of it ..

peel , wash n cut the Musk Melon into 2 pieces ... squeeze well the one half n chop the other half to tinny 2 inch pieces ...

Add the squeezed muskmelon  in a bowl along with coconut milk , jaggery powder n mix well till the jaggery powder dissolves ... add cardamom powder and chopped Muskmelon pieces , mix n  keep in refrigerator for 20 mts .. n just before eating add thin phovu /beaten rice .. 

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