Monday, June 25, 2018

Ukde Seeth, Dalithoy,Ambe Upkari,Mixed Vegetable /Kolmbo Sambar .Thaikele Ambado n Instant Bibbe/Tender Cashewnut's Ghee Roast

Ukde Seeth, Dalithoy,Ambe Upkari,Mixed Vegetable /Kolmbo Sambar .Thaikele Ambado n Instant Bibbe/Tender Cashewnut's Ghee Roast

  • 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 . 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 

Ambe upkari  ..
  • Ambe gointa ( a small variety of  mango which is prefered for this,as its sweet n sour  ) ..if not use any other variety .. 8 
  • Green chillies...2
  •  jaggery..Goose berry size 
  • Rice flour or maida..1 tsp
  • water..1 cup 
  • salt to taste
  • Oil..1 tsp 
  • Mustard seeds..1/2 tsp 
  •  Curry leaves..1 sprig 
  • Dry red chilly ..2 

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add the peeled mangoes, slit green chillies,salt  n jaggery .. cook till the mango is cooked  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery .. 

Mixed Vegetable /Kolmbo Sambar  .. 
  • Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
  • Thur Dhal- 1/2 cup
  • Onion ..1 
  • Tomato-1
  •  Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Salt to taste 
  • Oil-1tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig
  • Coriander leaves
Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Thaikele Ambado

  • Thaikelo - 2 cups ( roughly chopped  )
  • Raw Rice-1 Cup
  • Thur Dhal-1/2 Cup 
  • Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
  • Grated Coconut - 2 tsp 
  • Tamarind -Tamarind seed size 
  • Salt to taste 


    Soak Raw rice n dhal for 2 or 3 hours 
    Grind red chillies , grated coconut n tamarind to a fine paste n then add the soaked rice n dhal n grind to a coarse paste with very little water . Remove it  ,add salt .. the batter has to be thick .. add in the chopped thaikelo n mix ..

    Heat  oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 4 to 6  balls at a time n deep fry in oil till golden brown !

    Instant Bibbe/Tender Cashewnut's Ghee Roast

    • Bibbo/Tender Cashewnuts - 50 counts
    • Chakrika Ghee Roast Powder - 2 tsp heaped . adjust according to the spice as its spicy 
    • Water or cream ,  n follow instruction as per the pack 
    • Ghee - 1 tblsp heaped   

    Boil water n add Tender cashews in it , keep closed for 20 mts n then remove the skin .

    Cook tender cashew nuts in little water till soft .

    In a kadai , add ghee melt it n add the chakrika paste n stir for few mts till the raw smell goes n add the cooked cashew nuts n mix well . 

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