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Thursday, September 20, 2018

Ukde peja topped with Raw Mango Pickle , Kooka /Chinese Potato Upkari n special Garlic Vodi ...

Ukde peja topped with Raw Mango Pickle , Kooka /Chinese Potato Upkari n special Garlic Vodi ...

Kukka Upkari ( Chinese Potato stir fry )
  • Kukka/ Chinese Potato.. 1/4 th kg 
  • Dry red chillies- 6 or according to the spice 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Grated coconut- 1/4 th cup ( finely grated ) 
  • Water as needed to cook 
  • Salt to taste 
Method
Wash the Chinese potatoes well , n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 

Chop them into longish  pieces.

In a kadai add oil n splutter mustard seeds , add torn dry red chillies, add chopped chinese potato pieces along with little water n salt .Cover n cook well till done .Add grated coconut , stir well .  


Ambuli Nonche ( Raw Mango Pickle Amchi style )

  • Raw Mango- 2 Medium

To Grind
  • Dry red chilles - 1 fist
  • Rock salt - 1 fist
  • Mustard seeds- little less than 1 fist
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing )

Method
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 . 

Note : This pickle can be stored for about an year ..provided done carefully . 

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