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

Dalithoy 

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

Seasoning 

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

Method
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

Seasoning 

• Oil..1 tsp 
• Mustard seeds..1/2 tsp 
•  Curry leaves..1 sprig 
• Dry red chilly ..2 

Method

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 

Seasoning

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

Garnishing

• Coriander leaves

Method 
Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it ..cool 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 

Method

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   

Method 
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 .