Saturday, April 20, 2019

Ukde seeth, Fresh Grapes Rasam ,Fresh Peas Potato Upkari , Kairichi Amti n Capsicum Fries

Ukde seeth, Fresh Grapes Rasam ,Fresh Peas Potato Upkari , Kairichi Amti  n Capsicum Fries 

Fresh Green Grapes Rasam 

  • Fresh Green Grapes - 1 cup
  • Thur Dhal water -2 cups
  • Turmeric powder - a pinch
  • Rasam powder - 1 tsp
  • Pepper powder - 1/2 tsp
  • Salt to tatse 


  • Oil- 1 tsp 
  • Hing/ Asafoetida- 2 pinch 
  • Mustard seeds- 1/2 tsp
  • Curry leaves - 1 sprig 
  • Red chilliy  - 1


  • Coriander leaves for garnishing


Wash grapes and blend it to puree .

In vessel add thur dhal water , grapes puree , then add rasam powder,  turmeric powder and salt .cook on medium flame . 

When bubble starts appearing in the middle, switch off the stove. Add pepper powder n mix well . 

Give the seasoning n then garnish 

Note: Sour green grapes gives a good taste . If the grapes are sweet then add pea size tamarind while boiling the rasam for tangy  flavour . 

Fresh Green Peas Potato Upkari /Stir Fry

  • Fresh Green Peas -1/2 cup 
  • Potato -2 medium 
  • Oil -2 tsp 
  • Mustard Seeds -1/2 tsp
  • Dry Red Chilly .3 broken
  • Grated Coconut -1 tblsp 
  • Salt to taste 


Wash the potatoes , peel them n chop into 2 inch cubical' s . 
In a kadai add oil n splutter mustard seeds, add torn red chilly n stir for few seconds. Then add cubed potatoes, fresh green peas , water as required n salt ..cook till it turns soft . Add grated coconut n mix well  .

Kairichi Amti ( Raw Mango cooked with coconut based gravy ) 
  • Raw Green Mango-1 
  • Coconut milk -1-1/3 rd cup 
  • Rice flour - 2 tsp 
  • Powdered jaggery-1 tsp 
  • Salt to taste 

To Grind 

  • Grated coconut -1/2 Cup 
  •  coriander seeds- 3/4 th tsp 
  •  Red chilly powder-1 Tsp or according to the spice  
  • Turmeric powder-1/4 th tsp 


  •  Oil-1 tsp 
  • Mustard seeds-1/2 tsp 
  • Fenugreek seeds-3/4 th tsp
  • Asafoetida/Hing - A pinch 


  • Coriander leaves .
Wash n peel the the raw mango and  cut into 2 inch chunks . 

Grind grated  coconut, turmeric powder, red chilly powder, coriander seeds to a smooth paste by adding little  water. 

To the coconut milk add rice flour n mix well .. 

Heat oil in a kadai splutter mustard seeds ,  then add fenugreek seeds and hing . When they splutter add the mango pieces and  ground paste. Mix well and  cook on low flame till the mango chunks  become tender to 5 to 7 min . Then add the rice flour mixed in coconut milk ,  jaggery and  salt and bring to a boil. Garnish with  coriander leaves.

Serve hot immediately.

If not  serving immediately remove the mango chunks and  keep aside and  add them while reheating because  the more they are kept in the curry the more tangy the curry will get. If the raw mango is very tangy use only half. The one i used was not  very  sour so i used whole.

Capsicum  Fries  
  • Capsicum ..2 

To make a semi solid batter
  • Besan /Gram flour- 1/4 th  cup
  • Rice Flour -2 tsp 
  • Hing/Asafoetida..2 huge pinch
  • Chilly Powder - 1/2 tsp 
  • Water as needed to prepare the batter
  • Salt to taste 
  • Oil as required to deep fry 

Wash n Slice the capsicum to desired shape ..

Prepare a batter using besan, hing,chilly powder , rice flour salt n water to a medium consistency .

Heat oil in a deep kadai , dip the  sliced capsicum  in the batter few at a time n deep fry till crisp . 

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